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INDONESIA
Journal of Functional Food and Nutraceutical
Published by Swiss German University
ISSN : 26859297     EISSN : 26860309     DOI : https://doi.org/10.33555/
Core Subject : Health, Agriculture,
Agriculture, Biological Sciences & Forestry Nursing
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.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol. 3 No. 1 (Aug 2021)" : 5 Documents clear
The Impact of Perceived Value of Jamu Towards the Millennial Purchase Decision: The Case Study of Generation Z Putra, Yosafat; Abryanto, Rano
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

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Abstract

The aim of this research is to identify the impact of perceived value of Jamu towards the millennial purchase decision in the case study of generation Z. The indicators use for perceived value are awareness, perception, and family environment. As for purchase decision, the indicator used are consumer behavior and purchase motivation. The data were collected from 125 who have previously consumed Jamu. Simple linear regressions and descriptive data analysis were used to examine the data collected. The findings indicate that perceived value of Jamu significantly impacts the millennial generation and with descriptive data analysis each indicator were examined. Among all indictors of perceived value, perceptions have the highest impact towards the millennial purchase decision.
Screening of Immunostimulatory Activity from Indonesian Kampung (Gallus domesticus) Egg White Water Extract: in vitro study Mulyani, Rizka; Harmayani, Eni; Nurliyani; Ishida, Momoko; Nishi, Kosuke; Sugahara, Takuya
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i1.68

Abstract

The most popular Indonesian native chicken, known as kampung chicken, is maintained under free-range conditions therefore it is prone to high environmental stress. Indonesian native chicken and its product are always regarded as having health benefits compared to commercial chicken by Indonesian society. But there is still limited report regarding Indonesian native chicken and its product. This study focused on screening immunostimulatory activity from Indonesian native chicken egg white using in vitro approaches as a functional food. Indonesian native chicken egg white (NEW) was extracted using distilled water supplemented to human-human hybridoma HB4C5 cells to examine the IgM production stimulating activity using ELISA. The gene expression was also examined using qRT-PCR. The ability of NEW on stimulating immunoglobulin production by mouse splenocytes was analyzed. Commercial egg white water extract (CEW) was used as a comparison. The data were analyzed using One-way ANOVA and continued by using post-hoc analysis using Tukey’s multiple comparison test. The results showed that NEW and CEW modulated IgM production by the HB4C5 cells 8.72-fold and 6.75-fold, respectively, compared to control. NEW stimulated immunoglobulin (Ig) production by the mouse splenocytes higher than CEW. To conclude, NEW provides an immunostimulating activity that can potentially act as a health-promoting food.
Oven Drying and Water Extraction of Curcuma xanthorrhiza for Hygiene Improvement in the Production of Jamu Cekok, a Traditional Appetite Stimulant Herbal Medicine Ramdhani, Rizal Pauzan; Puspita, Diaz Marsya; Sutanto, Hery
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

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Abstract

Balita usia di bawah 5 tahun dengan kondisi malnutrisi merupakan permasalahan yang banyak ditemukan Indonesia, dan sekitar 53% diantaranya disebabkan oleh rendahnya nafsu makan. Jamu cekok adalah obat tradisional Indonesia yang umumnya digunakan untuk meningkatkan nafsu makan untuk anak-anak. Jamu cekok biasanya diberikan kepada anak dengan cara meremas campuran herbal dengan tangan dan langsung dimasukan kedalam mulut anak supaya cairan yang dihasilkan langsung masuk ke dalam tenggorokan anak. Bahan utama jamu cekok adalah rimpang Curcuma xanthorrhiza Roxb (Temulawak) dengan bahan aktif kurkumin dan xantorizol. Walaupun fungsi secara empiris dan potensi pasar sudah cukup menjanjikan, tetapi umumnya metode yang digunakan untuk mengeringkan bahan baku dengan sinar matahari dan proses memeras herbal memiliki potensi kontaminasi mikroba yang sangat besar. Perubahan proses pengeringan menggunakan oven dan ekstraksi menggunakan air dapat diaplikasikan untuk meningkatkan sanitasi dari jamu cekok. Pada penelitian ini, dilakukan ekstraksi temulawak menggunakan air dengan dilakukan beberapa perbedaan diantaranya kondisi suhu pengeringan (30°C dan 50°C), suhu ekstraksi (50°C, 75°C, dan 100°C), serta rasio berat dari pelarut dan bahan baku (10:5, 10:2, 10:1). Estimasi kandungan kurkumin dan penentuan xantorizol secara kualitatif digunakan untuk menentukan efektivitas dari proses ekstraksi menggunakan air, sedangkan peningkatan sanitasi dapat dilihat dari jumlah pertumbuhan bakteri. Kandungan kurkumin paling tinggi dihasilkan dari rasio pelarut terhadap bahan baku 10:2. Suhu ekstraksi paling tinggi menghasilkan kandungan kurkumin yang paling tinggi, tetapi sebaliknya memiliki kandungan xantorizol yang paling rendah. Pengeringan menggunakan oven dan ekstraksi menggunakan air menunjukan peningkatan sanitasi yang terlihat dari penurunan jumlah bakteri yang sangat signifikan.
Non-Soy Legumes as Alternative Raw Ingredient for Tempe Production in Indonesia with Additional Health Benefits: a Review Rahmawati, Della; Gunawan-Puteri, Maria DPT; Santosa, Elena
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i1.73

Abstract

The availability of legumes in Indonesia is abundant. Many of them show great potential as an alternative ingredient to suppress the deficiency of nutrient intake. However, the utilization needs to be improved. The aim of this review is to evaluate the potential of selected non-soy legumes which are jack bean, mung bean, red kidney bean, and cowpea based on some consideration such as productivity and their potential to be used as raw ingredient for tempe production related to the nutrient content and functional properties. Despite of the high production of non-soy legumes, the utilization is still considerably low. Several researches stated that non-soy legume shows a great nutrient profile and good functionalities after being processed into tempe. Nutrient content of jack bean, mung bean, red kidney bean, and cowpea were improved due to the removal of antinutrients by the processes involved in tempe production. It shows a similarity and comparability to nutrient content of soybean tempe and even shows better functionality
Candlenut Milk and Cream Application for Non-Dairy Ice Cream with Higher Polyunsaturated Fatty Acid Wijaya, Hamdarian; Fortunata, Stacia Andani; Rahmawati, Della
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i1.77

Abstract

Lower ability to digest lactose limits the consumption of dairy products for children and teenagers. Candlenut is a known source of polyunsaturated fatty acid that can be processed into candlenut milk and cream as an alternative ingredient in the production of non-dairy food products, such as candlenut ice cream. However, the application of candlenut to the food products requires some optimizations. This research aimed to explore the optimized formula and overcome the limitations in nutritional requirement, sensory acceptance, and saponin content. Compared to dairy products, the utilization of candlenut will result in undesirable texture due to its unsaturated fatty acid content. The addition of stabilizer was able to improve the texture and was comparable to the dairy ice cream. The formulation was optimized by Design Expert software, resulted in selected formula using 49.7% candlenut cream, 29.8% of candlenut milk, 19.9% of sugar, and 0.55% stabilizer which had score 7.07±1.3 (“like moderately”) of the overall acceptance by hedonic test. The iodine value of the candlenut ice cream was higher (21.56 ± 0.60) compared to dairy ice cream (4.89 ± 0.13). The selected formula of candlenut ice cream also passed the Indonesian National Standard (SNI) in fat, sugar, protein content, total soluble solid and total plate count spoilage aspects. The saponin content (49.34 ± 0.23) was also in the range of daily intake limit.

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