Biodiversity and Long-Term Nutrition Through A Food-Based Approach

At the beginning of the new millennium, we are still facing severe challenges. There are still 1 billion poor people suffering from hunger and malnutrition, while approximately 2 billion people suffer from malnutrition and micronutrient deficiencies. At the same time, approximately 2 billion people are overweight and/or obese, and this number is increasing in every country in the world. Food and diet are one of the important social determinants of health and well-being, but the current food system is deeply unfair and creates social injustice. Based on the experiences of the last half century and current trends, we are convinced that it has become very urgent to fundamentally change our nutrition strategy and to promote a fair, culturally appropriate and sustainable diet based on biodiversity. This is indeed a significant challenge for nutritionists

Formulation of Vegetable Cocktail Filling Solutions (Chayote, Tomato and Carrots) on Consumer Acceptance

Chayote, tomato, and carrot are vegetable commodities that are easily found in Indonesia. The way to increase the economic value of chayote, tomatoes, and carrots is to diversify products, one of which is processed cocktail products. Cocktails candied products are package in cups, jars, or cans with add of syrup as a filling medium or solution. In general, cocktails did make from fruits, so that to process cocktails from vegetables, proper formulations and methods are needed to be well received by consumers. This research will study the exact formulation in the manufacture of products cocktail vegetable filler that cocktail of vegetables acceptable to consumers based on quality organoleptic and chemical quality (pH and total dissolved solids). The raw materials used consist of chayote, tomatoes, carrots, sugar, water, and citric acid. The packaging material used is a glass jar. The data analysis technique in this study used the D-optimal Mixture Design method to get the most optimum formula. The results of one research on organoleptic quality in the form of hedonic tests on the color, aroma, texture, and taste of vegetable cocktails based on ANAVA Design Expert processing showed results that were not significantly different from the 16 recommended formulations. The results of the chemical quality research in the form of pH and TDS showed different results. Based on the organoleptic quality and chemical quality as a predictive model, the optimal formulation was obtained with a ratio of 62.511% water, 37.138% sugar, and 0.352% citric acid with a desirability value 0.823.

Proximate and Sensory Analysis of Functional Drink from Jackfruit Seed Extract with Citrulline Fortification As A Potential Antidiabetic

The World Health Organization (WHO) predicts that diabetes Mellitus in Indonesia by 2030 will increase to 21.3 million people. There was a growing need for natural foods that can be used as a substitute for antihyperglycemic drugs and may lower the blood sugar levels of diabetes Mellitus patients without burdening the kidneys and causing other side effects. Citrulline, one of the amino acids that are useful for the immune system and improving blood flow circulation, is found in the white peel of watermelon in greater levels compared to the citrulline content of other fruits. Previous research has shown that citrulline supplementation significantly lowered fasting blood sugar and HbA1c as well as inflammatory biomarkers, including in obese subjects. Methods conducted in this study include watermelon peel extract making, jackfruit seed drink making, proximate analysis, total phenol testing, organoleptic testing, and data analysis. The results of proximate testing on jackfruit seed drink with additional citrulline (F1) were F1 samples consisting of 92.31% water, 0.47% protein, 0.99% fat, 0.00% ash, and 6.23% total carbohydrates. Sensory analysis revealed that the flavor of the drink was disliked, while the aroma of the drink was somewhat liked. The addition of watermelon peel extract in jackfruit seed drinks may increase nutrition value, antioxidant content, and has the potential to be a functional drink with antioxidant content and blood sugar reduction effects as antidiabetics.

Potential of Allicin, Ajoene and Quercetin Contained in Garlic (Allium sativum) as a Promising Anti-Malarial

Malaria is an infectious disease with a high morbidity and mortality rate caused by Plasmodium and is transmitted through the Anopheles mosquito. Garlic (Allium sativum) has active substances that can be used as medicinal ingredients. Several active substances, namely allicin, ajoene, and quercetin contained in garlic have the potential to act as an effective and safe anti plasmodium for the host. This writing is a literature review using relevant literature. The results of the study concluded that the active ingredients in garlic have potential to be a new antimalarial agent, and it is hoped that it can be a cheaper and more effective malaria treatment so that drug resistance and morbidity and mortality from malaria can be reduced.

Author Guidelines Journal of Food and Health

Journal of Food and Health (JOFH) is an open access journal in the field of foods, diets, probiotics, health and fitness. JOFH offer an important media or forum for researchers and academes to exchange the latest results from such research areas. JOFH provides quality service, including the submission process and the rapid double blind peer review, and only published online. Receiving types of manuscripts which include, original manuscripts or original research, literature review, systematic review and or meta-analysis, case report, supplements, commentaries and reports on research methodology or study design, negative results. Relevant topics may or may not be accepted, subject to the Chief Editor’s decision. Authors are advised to carefully read the author guidelines, especially the details about the ethics in publishing and manuscript style. The Editorial Office reserves the right to change the type of submission of a manuscript, based on the reviewers’ comments and the Editor’s decision.

Potential of Analog Meat from Rubber Seeds through Tissue Culture as a Solution for Unsaturated Fatty Acid Rich Meat: A Literature Review

Non-communicable diseases (NCD) in Indonesia is a chronic disease caused by many factors, such as genetical, physiological, environmental, behavioral and lifestile. According to Basic Health Research survey (RISKESDAS) in 2013 and 2018, the prevalence of NCD showed increasing number within the last 5 years. The cause of this phenomena was proofed due half of Indonesians people had been consuming high fat or cholesterol or fried food, 1 – 6 timer per week. This mini narrative review study aims to exploring and discovering the potency of meat analog (in-vitro meat) and tissue culture of rubber seed as a solution for high unsaturated fat meat diet. Literature study related to NCD was found in National Library of Medicine (PubMed). We found that rubber seed contains 9 out of 10 essential amino acid and some unsaturated fatty acids in which when combined with tempeh made by pillar nut (Vina unguiculata) will potentially become an analog meat (in vitro meat) by tissue culture. This idea should be implemented with experimental study hence clinical potency of aforementioned meat analog will be well known.

Iron-Rich Salt and Antioxidants from Sea Sponge with Added Moringa Leaves as Potential Food Ingredients in Efforts to Alleviate Anemia

Based on the high prevalence of anemia of more than 24% population affected, the natural potential of Indonesia such as Sponge and Moringa leaves to be a salt product high in iron, and interconnection between this theoretical science and Islamic studies related to the utilization of natural materials, we want to explore how potential be a product that can be one of the efforts to alleviate anemia. Initial data collection to explore sponge types and types of plants rich in iron was done using data search portal NCBI (National Center for Biotechnology Information, USA) in the last five years starting from 2016/03/30 to 2021/03/28. Samples were formulated based on the comparison of seawater, sponge (Spongia sp), and moringa leaves in a composition as follows: Sample A (1:1:0.05), sample B (1:1:0.25), sample C (1:1:0.5) and control that did not use the addition of Moringa leaves (1:1). The analysis included testing antioxidant activity using DPPH, moisture content, NaCl, impurities sulfate, magnesium, calcium, and iron levels which were all done in three repetitions of each sample or triplicates and using analytical methods from the Association of Official Analytical Chemists (AOAC).Sponge sp is a type of sea sponge that is easy to find in the Indonesian country and can be combined with moringa leaves whose availability is also abundant in Indonesia, as a potential salt high in iron. This study obtained salt granules as much as 0.92 ± 0.22 kg. There was no difference in the results of salt granules from each sample, and there was no difference in the level of fineness of salt granules, namely 20-35 mesh or equivalent to crude salt. However, there were differences in the level of chemical it contains. Samples B, C, and control correspond to SNI 3556:2016 based on percentage of moisture content, Fe, calcium impurities, sulfate impurities, and magnesium impurities in all three samples. However, it is known that sample C is the one that has the highest iron levels compared to B and control samples, which means that sample C is the best sample and has antioxidant activity that is in line with the purpose of this study, which is an effort to alleviate iron deficiency anemia. This salt is also a salt that is Halal Tayyiban, which means not only halal but also good and healthy if consumed.