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All Journal Journal of Food and Pharmaceutical Science Jurnal Penelitian Kesehatan Suara Forikes Jurnal Farmasi dan Sains Indonesia (JFSI) Journal of Science and Technology Research for Pharmacy International Journal of Science and Environment Journal of Food and Pharmaceutical Sciences Benzena Pharmaceutical Scientific Journal Prosiding Seminar Nasional Unimus Science and Community Pharmacy Journal
Firstca Aulia Rachma
STIKES Telogorejo Semarang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health

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Comparative Nutritional Profiling of Leucaena leucocephala (Wondergraze and Taramba varieties) for Enhanced Animal Feed Applications Firstca Aulia Rachma; Aziman, Nurain; Ahmat, Norizan; Kartini, Neni; Wibowo, Agustono
International Journal of Science and Environment (IJSE) Vol. 6 No. 1 (2026): February 2026
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v6i1.422

Abstract

Leucaena leucocephala belongs to the family Leguminosae and is one of the fastest-growing leguminous trees. L. leucocephala leaves have a great potential as an alternative protein source for animal feed. However, the presence of anti-nutritional compounds, such as mimosine and tannins, limits their direct utilisation by animals, as these compounds can reduce nutrient digestibility and impair animal performance. Ensiling has been widely recognised as an effective processing method to reduce these compounds. This study evaluated the proximate composition, fibre fractions, mineral composition, and anti-nutritional compounds of unensiled (fresh) and ensiled L. leucocephala leaves from Wondergraze and Taramba varieties to assess their potential as animal feed resources. Overall, the ensiling process significantly influenced the nutritional profiles of L. leucocephala leaves in both Wondergraze and Tarramba varieties. Ensiling enhanced crude protein content while reducing crude fibre, NDF and moisture levels, indicating improved digestibility and feed intake potential. Although slight reductions in ash content, gross energy and certain minerals were observed, most nutrients were largely retained, suggesting that fermentation did not compromise the overall nutritional value of the forage. Varietal differences were evident, with Wondergraze demonstrating better fibre preservation and smaller energy losses compared to Tarramba, highlighting its potentially superior fermentation efficiency. Importantly, ensiling markedly reduced anti-nutritional compounds, particularly mimosine and tannins, thereby improving feed safety and suitability. These findings demonstrate that ensiling is an effective processing method to enhance the nutritional quality and practical utilisation of L. leucocephala leaves as animal feeds, while also revealing cultivar-specific responses that are valuable for targeted feed formulation and forage management strategies.
Evaluation of Acrylamide Levels in Arabica (Coffea arabica) and Robusta (Coffea canephora) Coffee Roasting Variations for Nutraceutical Capsules Juwariyah, Putri Siti; Rachma, Firstca Aulia; Alighiri, Dante
Journal of Food and Pharmaceutical Sciences Vol 14, No 2 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.25012

Abstract

Coffee roasting is an essential process that determines the flavor and aroma of coffee, yet it also contributes to the formation of acrylamide, a carcinogenic compound. Acrylamide is produced as a by-product of the Maillard reaction, which occurs between reducing sugars and amino acids at high roasting temperatures. This study aimed to evaluate acrylamide content in Arabica coffee (Coffea arabica) and Robusta coffee (Coffea canephora) under different roasting levels, and to assess its safety for nutraceutical capsule formulation. The experimental procedure included roasting beans at three levels (light, medium, and dark). Acrylamide analysis was performed using UV-Vis spectrophotometry with the standard addition method. Data were analyzed using Kruskal–Wallis and Mann–Whitney tests with JASP software. Results showed that acrylamide levels increased with increasing roasting time in both Arabica and Robusta coffee. The lowest acrylamide concentrations were observed at 10 minutes of roasting, particularly in the n-hexane fraction measuring 72.1154 µg/kg in Arabica coffee and 109.6825 µg/kg in Robusta coffee, while the highest levels were detected in the water fraction at 20 minutes of roasting, reaching 299.8834 µg/kg in Arabica coffee and 400.5265 µg/kg in Robusta coffee. Statistical analysis confirmed that roasting variations significantly affected acrylamide formation (p < 0.05), whereas no significant difference was found between coffee types (p > 0.05). Although the n-hexane fraction yielded the lowest acrylamide content, ethyl acetate at 10 minutes of roasting was identified as the optimal condition, as it produced relatively low acrylamide levels (124.1045 µg/kg in Arabica and 136.8083 µg/kg in Robusta) while preserving bioactive compounds suitable for nutraceutical formulation. Evaluation of granule quality and capsule characteristics indicated that all parameters met standard requirements. In conclusion, nutraceutical capsules can be formulated from the ethyl acetate fraction of coffee roasted for 10 minutes, ensuring safety and functional benefits.
Evaluation of Acrylamide Levels in Arabica (Coffea arabica) and Robusta (Coffea canephora) Coffee Roasting Variations for Nutraceutical Capsules Juwariyah, Putri Siti; Rachma, Firstca Aulia; Alighiri, Dante
Journal of Food and Pharmaceutical Sciences Vol 14, No 2 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.25012

Abstract

Coffee roasting is an essential process that determines the flavor and aroma of coffee, yet it also contributes to the formation of acrylamide, a carcinogenic compound. Acrylamide is produced as a by-product of the Maillard reaction, which occurs between reducing sugars and amino acids at high roasting temperatures. This study aimed to evaluate acrylamide content in Arabica coffee (Coffea arabica) and Robusta coffee (Coffea canephora) under different roasting levels, and to assess its safety for nutraceutical capsule formulation. The experimental procedure included roasting beans at three levels (light, medium, and dark). Acrylamide analysis was performed using UV-Vis spectrophotometry with the standard addition method. Data were analyzed using Kruskal–Wallis and Mann–Whitney tests with JASP software. Results showed that acrylamide levels increased with increasing roasting time in both Arabica and Robusta coffee. The lowest acrylamide concentrations were observed at 10 minutes of roasting, particularly in the n-hexane fraction measuring 72.1154 µg/kg in Arabica coffee and 109.6825 µg/kg in Robusta coffee, while the highest levels were detected in the water fraction at 20 minutes of roasting, reaching 299.8834 µg/kg in Arabica coffee and 400.5265 µg/kg in Robusta coffee. Statistical analysis confirmed that roasting variations significantly affected acrylamide formation (p < 0.05), whereas no significant difference was found between coffee types (p > 0.05). Although the n-hexane fraction yielded the lowest acrylamide content, ethyl acetate at 10 minutes of roasting was identified as the optimal condition, as it produced relatively low acrylamide levels (124.1045 µg/kg in Arabica and 136.8083 µg/kg in Robusta) while preserving bioactive compounds suitable for nutraceutical formulation. Evaluation of granule quality and capsule characteristics indicated that all parameters met standard requirements. In conclusion, nutraceutical capsules can be formulated from the ethyl acetate fraction of coffee roasted for 10 minutes, ensuring safety and functional benefits.
Co-Authors Ahmat, Norizan Alighiri, Dante Ardani, Annisa Dea Aziman, Nurain Dayanti, Ema Dwi Martha Septy Ema Dayanti Haryoto Haryoto Haryoto Ida Sari Dew Ida Sari Dewi Juwariyah, Putri Siti Kartini, Neni Kristiyanti, Winnie Nihlatunnaja, Nadiya Ovikariani Ovikariani Ovikariani Ovikariani, Ovikariani Peni Indrayudha Puruhita, Ranatri Sri Suwarni Sulistyoningsih, Danik Tunik Saptawati Wibowo, Agustono