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Contact Name
Maria Lamury
Contact Email
jffn@sgu.ac.id
Phone
+62 21 2977 9596
Journal Mail Official
jffn@sgu.ac.id
Editorial Address
Swiss German University The Prominence Office Tower Jl. Jalur Sutera Barat No. 15 Alam Sutera, Tangerang 15143
Location
Kota tangerang,
Banten
INDONESIA
Journal of Functional Food and Nutraceutical
ISSN : 26859297     EISSN : 26860309     DOI : https://doi.org/10.33555/
Core Subject : Health, Agriculture,
Interdisciplinary approach of food technology, food nutrition, and health Plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and nutraceuticals. Food digestion, bioavailability, mechanism, efficacy, and safety of food ingredients and nutraceuticals.
Articles 11 Documents
THE POTENCY OF CAJUPUTS CANDY IN MAINTAINING THE COMPETITIVE CAPACITY OF STREPTOCOCCUS SANGUINIS UPON STREPTOCOCCUS MUTANS Wijaya, Christofora Hanny; Sari, Bernadeta RE; Bachtiar, Boy M
Journal Akademik Universitas Swiss German Vol 1 No 2 (2020)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.902 KB) | DOI: 10.33555/jffn.v1i2.29

Abstract

Streptococcus mutans were competing Streptococcus sanguinis in biofilm formation. As pioneer colonizer, S. sanguinis were able to control S. mutans growth. This study was aimed to explore the ability of sucrose and non-sucrose cajuputs candies (SCC and NSCC) in maintaining the antagonistic relationship between the indigenous oral flora when they grew as dual-species biofilms (S. sanguinis and S. mutans). The flavored candies (SCC and NSCC) contained cajuput and peppermint oils as the flavor which the volatile compounds had been identified. The unflavored candies were made similar to the flavored candy but excluding the flavor. The flavored candies, unflavored candies, and the control were exposed in vitro to the biofilms. The biofilms were examined for biofilm inhibition capacity, DNA amount, and the expression level of spxB mRNA. The biofilm inhibition by flavored candies were higher than the unflavored ones and were significantly different compared to the control. The flavored candies managed to decrease the total DNA amount in the biofilm, but unflavored samples did not. The qPCR assays showed that the exposure of candies did not alter the proportion of S. sanguinis DNA to S. mutans DNA in the biofilms. Meanwhile, spxB mRNA expression indicated the ability of S.sanguinis to control S. mutans growth.
TINJAUAN MANFAAT BUNGA TELANG (CLITORIA TERNATEA L.) BAGI KESEHATAN MANUSIA Marpaung, Abdullah Muzi
Journal Akademik Universitas Swiss German Vol 1 No 2 (2020)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (792.441 KB) | DOI: 10.33555/jffn.v1i2.30

Abstract

All part of the butterfly pea (Clitoria ternatea) plant reported having a various positive effect on human health. The blue petal, in particular, shows a wide range of functional activity including as an antioxidant, antidiabetic, antiobesity, anticancer, anti-inflammatory, and antibiotic. The hydrophilic phase of butterfly pea flower extract contains flavonol glycosides, anthocyanins, flavones, flavonols, phenolic acids, and cyclotides. Meanwhile, the terpenoids, alkaloids, and fatty acids were found in the lipophilic phase of butterfly pea flower extract. The proven health benefits and the wide range of the type of bioactive compounds promote butterfly pea flower as the source of functional food and nutraceuticals. However, a series of intensive research, including the clinical trial, is still needed.
EXTRACTION OF HYALURONIC ACID FROM ALOE BARBADENSIS (ALOE VERA) Putri, Runita Rizkiyanti; Nugraha, Tutun; Christy, Stephanie
Journal Akademik Universitas Swiss German Vol 1 No 2 (2020)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (542.709 KB) | DOI: 10.33555/jffn.v1i2.33

Abstract

Hyaluronic acid have a high moisture preservation and biocompatibility characteristic, thus allowing various usage of this substance in pharmaceutical, medicinal, and skin care products. Present manufacturing process of hyaluronic acid requires extraction of animal cells or through other methods utilizing bacteria. The aim of this research is to investigate an alternative source of hyaluronic acid extraction using plant based which is aloe vera (A. Barbadensis).  Three main parts of aloe vera (rind, mesophyll and gel) underwent several steps of extraction process and the result was compared to the sample of hyaluronic acid from goat brain. The evaluation including comparison of total carbohydrates, reducing sugars and degradation using heat treatment. The results of extraction were analyzed using UV-Spectrophotometer at 230 nm and compare to the extraction result of goat brain to ensure the presence of hyaluronic acid. It was found out that the rind part of aloe vera have the highest potential of high content of hyaluronic acid.
IMPROVING THE METHODOLOGY OF SQUALENE EXTRACTION FROM PALM FATTY ACID DISTILLATE (PFAD) THROUGH ENHANCED PRE-TREATMENT PROCESS Widiputri, Diah Indriani; Jayaratana, Adianto; Legowo, Evita Herawati
Journal Akademik Universitas Swiss German Vol 1 No 2 (2020)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (839.052 KB) | DOI: 10.33555/jffn.v1i2.28

Abstract

Palm Fatty Acid Distillate (PFAD) resulted from refinery process of crude palm oil (CPO) contains some beneficial bioactive compounds such as squalene, which is one of the best natural emollients for pharmaceuticals and cosmetics. The need to overcome the problem with the abundant amount of PFAD as a waste has led to the attempts to extract squalene from PFAD in single and multiple stage processes. However, many impurities such as free fatty acids were still found to be present in the yielded squalene extract. Therefore, in this research an effort to optimize the pre-treatment process prior to the extraction was conducted by applying separation technique to reduce some of the free fatty acid, which did not react during saponification. From this experiment, three different pre-treatment scenarios in single stage extraction showed that the squalene content rose from 5.37 % to 9.32 % when centrifugation was applied. Adding another round of saponification to this method has increased the content even further to 23.94 %. Furthermore, the application of multiple stage extraction could increase the squalene content to 37.45 %. Keywords: Palm Fatty Acid Distillate (PFAD), Squalene, Liquid-liquid Extraction, Multiple stage extraction, Centrifugation process
ACTIVITY REPORT JFFN, Journal Manager
Journal Akademik Universitas Swiss German Vol 1 No 1 (2019)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (915.566 KB) | DOI: 10.33555/jffn.v1i1.19

Abstract

Mini Simposium dan AKSI P3FNI Serta Focus Group Discussion tentang Definisi dan Regulasi Pangan Fungsional Dengan Tema ?Penguatan dan Diseminasi Pangan Fungsional untuk Kesehatan Masyarakat? Diselenggarakan oleh Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia Bekerjasama dengan Fakultas Teknologi Pertanian, Universitas Gadjah Mada Yogyakarta, 17 Januari 2019
EVALUATION OF PHYTOCHEMICAL ACTIVITIES OF AQUEOUS AND ETHANOLIC GARLIC PEEL EXTRACT Fortunata, Stacia Andani; Rahmawati, Della; Andika, Dylan
Journal Akademik Universitas Swiss German Vol 1 No 1 (2019)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.557 KB) | DOI: 10.33555/jffn.v1i1.20

Abstract

Garlic plant has been known to have various beneficial properties beside as a condiment. However, the garlic peel is still considered as waste and the research of its functional properties are still very limited. The purpose of this study was to explore the potential phytochemical activities of garlic peel extract which might be utilized as natural food additive or even functional ingredient in the future. The experiment was divided to two phases. The first phase identifies and compares the phytochemical content and activities between aqueous and ethanolic extract. The presence of saponins was detected along with the absence of alkaloids on both aqueous and ethanolic extract. The aqueous extract possessed lower flavonoid content, higher phenolic content and stronger antioxidant activity compared to the ethanolic peel extract. Ethanolic extract did not exhibit any antimicrobial activity against S.cerevisiae, while aqueous extract showed the activity against S.cerevisiae. Moreover, both types of extract also did not show any ?-glucosidase inhibition activity. In the second phase, optimization attempts for extraction method were done and it was found that the highest amount of antioxidant activity along with flavonoid and phenolic content could be obtained by changing the raw material-solvent ratio to 20 gr/1000ml.
CHOCOLATE BAR WITH MORINGA AND DATES AS CALCIUM-RICH FOOD WITH LOW GLYCEMIC INDEX FOR ENDURANCE ATHLETES Patmawati, Ini
Journal Akademik Universitas Swiss German Vol 1 No 2 (2020)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.465 KB) | DOI: 10.33555/jffn.v1i2.26

Abstract

This research aims to provide chocolate for endurance athletes by utilizing the potential of highly nutritious local foods. The ingredients used are chocolate, moringa leaves (Moringa oleifera), and dates (Phoenix dactylifera). This research method uses a Completely Randomized Design (CRD) with One Way Anova statistical analysis. Samples were analyzed by testing in a food laboratory. In this study, moringa powder was used for its calcium content and dates were used for its carbohydrates content with a low glycemic index. In 100 grams of developed chocolate contains 3.27 g of water, 1.83 g of ash, 30.4 g of fat, 5.32 g of protein, 59.1 g of carbohydrate, 0.38 g of crude fiber, 427.07 mg of calcium.
PERCEPTION OF MILLENNIAL GENERATION TOWARD FUNCTIONAL FOOD IN INDONESIA Amaliah, Isma; David, Wahyudi; Ardiansyah, Ardiansyah
Journal Akademik Universitas Swiss German Vol 1 No 1 (2019)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (703.868 KB) | DOI: 10.33555/jffn.v1i1.11

Abstract

Currently, functional foods trend are growing and developing in Indonesia. Consumer?s perceptions is one important factor to picture consumer knowledge and attitude in the future. The aim of this study is to determine the perception of millennial generation toward functional food in Indonesia. An online cross sectional survey was carried out among 1982 respondents (age between 18-38 years) and distributed via social media platform during two weeks on April 2018. The questionnaire measured demographic characteristics, awareness, knowledge, the priority to purchase, and future buying motivations on functional food. The result showed that 55% of respondents claimed that they had been aware of functional food. The knowledge of respondent regarding health component was still insufficient. The most important reasons for purchasing functional food were health benefit, availability, affordability, tasty, easy to consume, and clear label information. Most of millennial generation was interested in purchasing functional food in the future. In conclusion, this study provide the information how?s millennial generation perception regarding functional food in Indonesia and might be contribute to increase the development of functional food in Indonesia.
ANTI-INFLAMMATORY ACTIVITY OF PECTIC ENZYME-TREATED PECTIN ON LIPOPOLYSACCHARIDE-INDUCED RAW 264.7 CELLS Huang, Cian-Song; Li, Qiao-Lin; Lo, Diana; Wang, Yuh-Tai; Wu, Ming-Chang
Journal Akademik Universitas Swiss German Vol 1 No 1 (2019)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (782.022 KB) | DOI: 10.33555/jffn.v1i1.14

Abstract

The purpose of this study was to investigate the ability and pathway of the pectic enzyme-treated (PET) pectin to inhibit the inflammation of macrophage RAW 264.7 induced by lipopolysaccharide. Results showed that PET-pectin produced from 1% substrate and 48 h reaction time had the highest antioxidative activity, thus these parameters were used to produce PET-pectin used in this study. PET-pectin showed no cell cytotoxicity to normal macrophage RAW 264.7 and reduce the nitrite secretion from LPS-induced RAW 264.7 by 20%. Finally, the expression of cytokines, including NO synthase (iNOS), nitric oxide (NO), cyclooxygenase-2 (COX-2), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-?B) and tumor necrosis factor (TNF-?) were analyzed by western blot. In the western blot method, it was found that iNOS, COX-2, NF-?B, TNF-? and other proteins that activated NO production had a downtrend. It was found that PET-pectin possess promising activity to mitigate the inflammatory response.
STUDY ON FUNCTIONAL INGREDIENTS AND CLAIMS OF READY TO DRINK (RTD) FRUIT JUICE IN MODERN RETAIL Fadlillah, Hendry Noer; Nurkhoeriyati, Tina; Felanesa, Lira; Utomo, Andika Wahyu
Journal Akademik Universitas Swiss German Vol 1 No 1 (2019)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.007 KB) | DOI: 10.33555/jffn.v1i1.5

Abstract

Fruit juices are well known as healthy food.  Consumers consume fruit juices not only to get refreshment, but also to get health benefits. The aims of this research are to identify health-related claims in juices and functional ingredients used to meet the regulation on claim requirement. The research was conducted by collecting RTD (ready to drink) juice in modern retail. All of the information on the label is recorded, identified, and classified based on regulation document, then processed and analyzed statistically. The result show, 70% of product samples provide claims on the label.  Claim on vitamin C is the most favorite one. As much as 52% of claimed products contain vitamin C ? related claim. After vitamin C, the next popular claims are regarding dietary fiber (11%) and vitamin A (10%).  Interestingly, 63% of claimed products provide more than one nutrient claims. They combine two or more nutrients content as the claim, such as vitamin C and vitamin A, fiber and vitamin C, etc. There is 20% of RTD fruit juice enriched or fortified by functional ingredients, mostly in vitamin premix.  It means, claims are not only given by addition of functional ingredients from the outside.  RTD juice industries are still able to provide the claim, without fortification or enrichment, if they can maintain the nutrient content of raw material to meet requirement of regulation on claim.

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