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Contact Name
Puma Arfah
Contact Email
pm.arfah@ugm.ac.id
Phone
+628129880797
Journal Mail Official
jfoodpharmsci.gama@gmail.com
Editorial Address
INSTITUTE FOR HALAL INDUSTRY & SYSTEM (IHIS) UNIVERSITAS GADJAH MADA Jl. Kaliurang Km.4 Sekip Utara Yogyakarta 55281
Location
Kab. sleman,
Daerah istimewa yogyakarta
INDONESIA
Journal of Food and Sciences
ISSN : 20897200     EISSN : 23390948     DOI : https://doi.org/10.22146/jfps.581
Core Subject : Health, Science,
FOCUS AND SCOPE Journal of Food and Pharmaceutical Sciences offers scientists, researchers, and other professionals to share knowledge of scientific advancements. The journal will publish original research articles, review articles, short communication, and letter to editor. The area of focus should cover all aspects of food and pharmaceutical sciences. The range of topics covered in the journal include: New Horizons in Food Research Food Chemistry Integrated Food Science Health, Nutrition, and Food Food Engineering, Materials Science, and Nanotechnology Toxicology and Chemical Food Safety Food Microbiology and Safety Drug Discovery Computational Chemistry and Molecular Modeling Pharmaceutical Biotechnology and Protein-Peptide Chemistry Pharmaceutics, Biopharmaceutics, Drug Delivery, and Pharmaceutical Technology Pharmaceutical Nanotechnology Pharmacokinetics, Pharmacodynamics, and Drug Transport Metabolism Analytical and Bioanalytical Chemistry Pharmaceutical Chemistry Natural Medicine and Nutraceutical Chemical Processing of Pharmaceuticals including Crystallization, Lyophilization, and Chemical Stability of Drugs Immunology, Biochemistry, and Cell and Molecular Biology
Articles 115 Documents
Tiron Mitigates Thioacetamide-Induced Acute Liver Injury Shoeib, Amal Mahmoud; Said, Eman; Nader, Manar Ahmed; Salem, Hatem Abd-Elrahman; Ammar, Elsayed Mohamed
Journal of Food and Pharmaceutical Sciences Vol 3, No 3 (2015): J. Food Pharm. Sci (September-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.479 KB) | DOI: 10.14499/jfps

Abstract

Acute liver injury is a crippling disorder accompanied by extensive impairment of liver’s synthetic, metabolic and detoxifying functions. Tiron is a synthetic vitamin E analog, proven to be anti-oxidant. This study was undertaken to investigate the protective activity of tiron against thioacetamide (TAA)-induced acute liver injury. Rats were orally treated with tiron (300 mg/kg) for eight days prior to I.V. TAA either (70 mg/kg) or (280 mg/kg) to induce acute liver injury. Biochemical evaluation of hepatotoxicity indices, oxidative stress, cytotoxicity and inflammatory marker: interleukin-6 (IL-6) was conducted along with histopathological examination. Meanwhile, tiron was found to mitigate the TAA-induced elevation of ALT, AST and ALP. However, serum albumin levels mildly improved. Tiron restored liver GSH contents and maintained liver SOD activity. Moreover, tiron significantly reduced the level of serum IL-6. In context, histopathological examination revealed that tiron slightly reduced the extent of TAA-induced necrosis. Tiron has manifested the observed hepatoprotective effect probably by manipulating inflammatory response of liver to injury via downregulating the expression of inflammatory IL-6 and alleviating oxidative stress.  
Development and validation of atomic absorption spectrometry for the determination of zink and mercury analyzer for determination of Mercury in cream cosmetics Rohman, Abdul; Wijayanti, Erni
Journal of Food and Pharmaceutical Sciences Vol 3, No 2 (2015): J. Food Pharm. Sci (April-June)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (367.361 KB) | DOI: 10.14499/jfps

Abstract

An atomic absorption spectrometry for the quantification of zink (Zn) and mercury analyzer  for the quantification of mercury (Hg) levels in cream cosmetic were developed and validated. The method was validated for linearity and range, precision, accuracy, limit of detection (LOD) and limit of quantification (LOQ). The standard curves were linear over the concentration of 0.1-1.2 µg/mL (Zn) and 0.05-2.0 µg/L (Hg) with coefficient of correlation (r) > 0.99. The detection limits obtained were 2.8614 µg/g sample (Zn) and 0.4749 ng/g sample. The quantification limit  obtained were 9.5281 µg/g sample (Zn) and 1.5827 ng/g sample. The relative standar deviation (RSD) values found to be 8.67 % for its intraday precision and 9.89 % for its interday precision (Zn) and 12.69 % for its intraday precision and 7.17 % for its interday precision (Hg). These RSD values are lower than those required by RSD Horwitz unction. The mean recovery percentage was 94.28 % (for Zn) and 78.65% (for Hg). These developed methods were succesfully used for determination of Zn and Hg in cream cosmetics products. Key words: mercury, zink, atomic absorption spectroscopy, mercury analyzer, cream cosmetic
“Effect of various drying methods on quality and flavor characteristics of mint leaves (Mentha spicata L.)” Kripanand, Sathiyamala; Guruguntla, Sulochanamma; korra, srinivasulu
Journal of Food and Pharmaceutical Sciences Vol 3, No 2 (2015): J. Food Pharm. Sci (April-June)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (437.496 KB) | DOI: 10.14499/jfps

Abstract

Mint leaves were dehydrated by hot air, shade as well as microwave drying and the respective drying time found, to lower the moisture content from (88%) to around (5%). The qualities of the dried products were assessed by determining the moisture, chlorophyll, carotenoid, polyphenols, color and volatile oil. In microwave drying, despite the less drying time, there were appreciable losses of volatile oil, chlorophyll and other components when compared to the fresh mint leaves. Results showed that Hot Air Drying (HAD) at 45°C followed by Micro Wave Drying (MWD) at 900 Watts possessed better quality parameters in the dried products suggesting that Hot Air Drying (HAD) was most suitable although it took more time compared to Micro Wave Drying (MWD). 
Physico-chemical Amino acid composition, fatty acid profile, functional and antioxidant properties of Spinacia oleracea L. leaf Pamidighantam, Prabhakara Rao; Galla, Narsing Rao; Guruguntla, Sulochanamma; Akula, Satyanarayana
Journal of Food and Pharmaceutical Sciences Vol 3, No 2 (2015): J. Food Pharm. Sci (April-June)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.816 KB) | DOI: 10.14499/jfps

Abstract

Spinach (Spinacia oleracea L.) leaf powder (SLP) was prepared and its physicochemical (proximate composition, colour, mineral content, EMC-RH, protein solubility, amino acid content and fatty acid profile), functional (water absorption, fat absorption, emulsification and foam capacities) and antioxidant (DPPH, ABTS and Iron reducing power) properties were studied. SLP possessed a protein content of 31.72%, calcium (1335 mg/100g), iron (29 mg/100g) and phosphorous (278 mg/100g). Moisture sorption isotherms of SLP indicated its non-hygroscopic nature. Solubility of SLP protein in distilled water was 39.66%, which got enhanced to 72.83% in 0.1M NaCl at pH 12. The spinach leaf lipid was found to be rich in ω-3 fatty acids (67.4%). Leucine (11.87%), phenylalanine (5.9%) and valine (9.24%) were the major essential amino acids observed in SLP. Functional properties of SLP exhibited good water absorption, fat absorption and foam capacities. Antioxidant activity of SLP determined by the 2,2-azino-bis (3-ethyl benzothiazoline 6- sulphonic acid (ABTS) assay was found higher, when compared to the activities determined by diphenyl picrylhydrazyl (DPPH) and ferric reducing power assays. Protein solubility, amino acid content, fatty acid profile, functional properties and antioxidant characteristics encouraging for food and pharmaceutical applications.
DETERMINATION OF NUTRIENT COMPOSITIONS, GLYCEAMIC INDEX AND ANT-DIABETIC POTENTIALS OF MULTI-PLANT BASED FUNCTIONAL FOODS IN RATS Steve, Ijarotimi Oluwole
Journal of Food and Pharmaceutical Sciences Vol 3, No 3 (2015): J. Food Pharm. Sci (September-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (545.085 KB) | DOI: 10.14499/jfps

Abstract

Background: Nutrition transition, that is, increase in consumption of high energy-dense foods, with low consumption of fruits and vegetables, has been implicated as the major factors responsible for the increase in prevalence of diet-related diseases such as diabetes and cardiovascular diseases worldwide. Evidence has shown that consumption of plant-based foods prevents the risk of these chronic diseases, hence, the present study formulated and evaluated nutrient compositions and antidiabetic potentials of multi-plant based functional foods from locally available food materials.Methods: Food materials (popcorn, moringa leaves, wonderful kola and defatted soybean) were obtained from reputable farms and markets in Akure, Nigeria. The food materials were processed as raw, blanched and fermented flour samples, and blended to obtain nine samples, i.e., R1, B1 and F1 (popcorn 60%, soybean 10%, moringa 20% and groundnut oil 10%), R2, B2 and F2 (popcorn 60%, soybean 10%, wonderful kola 20% and groundnut oil 10%) and R3, B3 and F3 (popcorn 60%, soybean 10%, moringa 10%, wonderful kola 10% and groundnut oil 10%) using  Nutri-Survey software. Proximate compositions of the blended samples were determined using AOAC methods, and glyceamic index and anti-diabetic potentials were determined using rat models.Results: Proximate compositions (g/100g) of the formulated multi-plant based functional foods were as follows: moisture contents ranged from 6.29 in F3 to 8.27 in R3, crude fiber contents from 2.79 in F2 to 4.68 in B3 and crude protein contents from 23.22 in B1 to 30.39 in F3, while carbohydrate content of the formulations ranged from 52.10 in F3 sample to 56.94 in B2 sample, while energy values were between 421.1 in R1 and 433.7 kcal in B1. Glycaemic index (GI) of the formulated functional foods ranged from 5.8% in R3 to 28.9% in R1 sample, and were significantly (<0.05) lower than in glucose (a reference sample). The glycaemic load (GL) of R4 sample had the lowest value (3.3), while F4 sample had the highest value (15.1). The percentage blood glucose reduction of diabetic-induced rats fed with R1samples (63.8%) had the highest values; while those rats fed with B2 sample (24.1%) had the lowest blood glucose reduction. Statistically, the percentage blood glucose reduction of the formulated functional foods, particularly R1 and F1, were comparable to metformin (a synthetic anti-diabetic drug) in terms of antidiabetic activities.  Conclusion: The study reported on the nutritional profile of multi-plant based functional foods from popcorn, soybean, wonderful kola and moringa leaves. Findings showed that these functional foods contain appreciable amount of protein, fiber, carbohydrate content within the recommended value for diabetic patients, low glycaemic index and glycaemic load properties and with antidiabetic activities. Hence, the formulated functional foods may be suitable for individuals at risk of diabetes or diabetic patients.
Nutritional Composition of Momordica dioica fruits: As a wild vegetable Salvi, Jyotsna
Journal of Food and Pharmaceutical Sciences Vol 3, No 2 (2015): J. Food Pharm. Sci (April-June)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (544.621 KB) | DOI: 10.14499/jfps

Abstract

Samples of Momordica dioica Roxb. ex Willd fruits were collected from Jhadol Tehsil of southern Rajasthan. The fruits were washed, ground into powder and analyzed for the proximate, vitamins, mineral and Fatty acid compositions. The values (% DW) of moisture, ash, crude protein, crude fiber, crude fat and carbohydrate available were 87, 14, 52.06, 15.36, 4 and 14.58, respectively. Levels (g/100g DW) of vitamins A, B1, B2, B6, H and K were 2.5, 1.8, 3.5, 4.3, 6.5 and 15 respectively. The values (mg/100g DW) of minerals potassium, sodium, calcium, zinc, Copper and magnesium were 370, 58, 26000, 8.5, 1.7 and 14000 respectively. Comparing the mineral and vitamin composition with recommended dietary allowances (RDA), the result indicated that Momordica dioica fruits could be good supplement for vitamin B1, B2, B6, B9, Ca and Mg. The values (% DW) of fatty acids i.e. Oleic acid, Palmitic acid, Linoleic acid, Myristic acid and Stearic acid of fruits were 56.253, 12.157, 22.511, 3.589 and 3.547 respectively.  The results indicated that Momordica dioica fruits could be a good supplement for some nutrients, minerals and fatty acids such as fiber, protein, carbohydrates, calcium, magnesium, Oleic acid, and Linoleic acid. The fruit could be promoted as a mineral and vitamin supplement for cereal-based diets in poor rural communities. 
Application of chemometrics in combination with Fourier Transform Mid Infrared spectroscopy for authentication of avocado oil Lumakso, Fajar A.; Riyanto, Sugeng; SA, Shahrel Ahmad; Rosman, Arieff Salleh; Yusoff, Farahwahida Mohd.; Rohman, Abdul
Journal of Food and Pharmaceutical Sciences Vol 3, No 1 (2015): J. Food Pharm. Sci (January-March)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (513.385 KB) | DOI: 10.14499/jfps

Abstract

This recent study was carried out to develop a rapid, simple, and accurate analytical method for authenticity determination of avocado oil (AO). Fourier transform-mid infrared (FT-MIR) spectroscopy technique aided with Partial Least Square (PLS) were optimized for that purpose to binary mixtures of AO with grapeseed oil (GO) and sesame oil (SeO). The calibration models were constructed at following selected MIR region with normal spectra treatment at combination 1006-902; 1191-1091; and 1755-1654 cm-1 (GO in binary mixture with AO) and 4000-650 cm-1 for analysis of SeO in binary mixture with AO. The high value of coefficient of determination (R2) of 0.9994 with low root mean square error of calibration (RMSEC) value of 0.86 %v/v was revealed in GO quantification. Meanwhile, R2 of 0.9997 with RMSEC 0.73 %v/v were obtained for analysis of SeO in binary with AO. The given value of root mean square error of pprediction (RMSEP) during model validation were 0.52 %v/v (GO) and 0.53 %v/v (SeO), respectively. The high value of R2 and low value of RMSEC and RMSEP during calibration and validation were associated with the accuracy and precision of the used method. Keywords: avocado oil, FT-MIR spectroscopy, authentication, partial least square.
The use of Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography Mass Spectroscopy (GCMS) for Halal Authentication in Imported Chocolate with Various Variants Suparman, Suparman
Journal of Food and Pharmaceutical Sciences Vol 3, No 1 (2015): J. Food Pharm. Sci (January-March)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (544.299 KB) | DOI: 10.14499/jfps

Abstract

The analysis using FTIR and GCMS spectrophotometry for halal authentication on several variants of imported chocolate products circulating on the market has been performed. FTIR spectra analysis result of lard and chocolate in the wave number region of 4000-650 cm-1 shows a typical lard-specific difference at wavenumber region 3006.8 cm-1; 1118.84 cm-1; 1097.42 cm-1. Analysis of PCA and PLS calibration models in the fingerprint region 999.053 - 1190.638cm-1 can be used for lard identification in chocolate fat. The relationship between the actual value and the predicted value of lard in chocolate yields the equation Y= 1,000x-0,0378, (R2 0,997 and RMSEC 1,563) with a minimum limit of detection at a concentration of 4%. Based lard chromatogram, it shows the peak appeared at a retention time of 38,8 minutes. After being compared with library WILLEY7, it shows eikosadienoat 11.14 acidic compounds. Eikosadienoat 11.14 acid is a marker of the presence of lard appearing with a mixture of lard concentration at ≥ 10%. FTIR spectra and analysis results using PCA and PLS on samples of 6 imported chocolate variants show a lard content which is marked by the appearance of eikosadienoat 11.14 acid at a retention time of 38,8 minutes in the chromatogram. PLS quantitative analysis shows lard content in the sample is 43.6%; 73.5%; 61.7%; 63.0%; 37.0%; and 30.4%.Keywords:  FTIR, GCMS, Eikosadienoat, Chocolate
Evaluation of Microbial Recovery from Raw Materials for Pharmaceutical Use Eissa, Mostafa; Mahmoud, Ahmed
Journal of Food and Pharmaceutical Sciences Vol 4, No 1 (2016): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.815 KB) | DOI: 10.14499/jfps

Abstract

Microbiological quality of raw materials used in pharmaceutical manufacturing is critical attribute that affects the bioburden level of the final product. If the preliminary treatment for the microbiological analysis of the material is not suitable to recover actual microbial content, false estimation of microbial presence and/or count in raw materials may impact final product quality and safety. Accordingly a survey study was conducted on 12 selected materials that are used extensively in the manufacturing facility in order find suitable technique to recover low-level inoculums of standard strains. The basic processing and/or neutralization technique was dilution alone or in combination with chemical neutralization or less frequently filtration. Dill oil was the only raw material required combination of dilution and chemical neutralization for both of microbial enumeration and detection while this combination was necessary only in enumeration for Cetostearyl Alcohol. Although dilution method may be adopted alone for Sorbitol solution 70% yet filtration was done in combination to facilitate the visualization of commonly found yeast contaminant from the suppliers of the raw materials. Balsam Peru required the highest dilution among the tested materials for enumeration. The applied neutralization techniques were effective in detecting low level contamination in raw materials.
Antimicrobial and Volatile Compounds Study of Four Spices Commonly Used in Indonesian Culinary Hamad, Alwani; Mahardika, M. Gigih Panji; Istifah, Istifah; Hartanti, Dwi
Journal of Food and Pharmaceutical Sciences Vol 4, No 1 (2016): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (437.667 KB) | DOI: 10.14499/jfps

Abstract

The n-hexane extracts of the aerial parts of Ocimum x citriodorum and the leaves of Cymbopogon citratus, Syzygium aromaticum and Syzygium polyanthum were evaluated for their antimicrobial activity against some food borne microorganisms. Their volatile compounds were analyzed by gas chromatography/mass spectrometry (GC/MS). All extracts inhibited the growth of Bacillus subtilis. The extract of S. polyanthum showed the strongest inhibitory activity against Salmonella typhimurium. The growth of Staphylococcus aureus, Escherichia coli and Vibrio cholera were not inhibited by all extracts. The major volatile constituent of O. x citriodorum, C. citratus, S. aromaticum and S. polyanthum crude extracts were citral, germacrene D-14-ol, p-eugenol and squalene, respectively.

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