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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. 2 (Feb 2022)" : 5 Documents clear
The Characteristics of Synbiotic Yoghurt Ice Cream Made from Ice Cream Mix and Purple Yam Yoghurt (Dioscorea alata) Rosida; Sarofa, Ulya; Wardhani, Raden Roro Regita Prasetyo
Journal Akademik Universitas Swiss German Vol. 3 No. 2 (Feb 2022)
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.v3i2.82

Abstract

Synbiotic yoghurt ice cream is a kind of ice cream made from ice cream mix (milk, skim milk and sugar) and purple yam yoghurt as the main ingredient. The inulin, prebiotic compound of purple yam, inulin, can trigger the growth of beneficial bacteria so it would beneficial for the health. The addition of stabilizer, xanthan gum, aims to produce yoghurt ice cream with a soft texture. The aim of this study to determine the effect of proportion of ice cream mix:yoghurt and concentration of xanthan gum on yoghurt ice cream characteristics. This study used a completely randomized design-factorial pattern with two factors and three replications. The factors are proportion of ice cream mix:yoghurt (70:30; 60:40; 50:50) and concentration of xanthan gum (0.1%; 0.2%; 0.3.%). The observed data were analyzed using ANOVA, followed by DMRT test at 5% level if there were significant differences. The study revealed that the best treatment, based on physicochemical properties of ice cream, is the proportion of ice cream mix:yoghurt (60:40) and xanthan gum concentration (0.2%) with total LAB of 8.55 log CFU/ml; overrun 27.69%; melting time 13.51 min/10 gr; total dissolved solids 31.00 OBrix; viscosity 517.00 mPas. Keywords: yoghurt ice cream, synbiotic, purple water yam, xanthan gum
Effect of Ethanol Concentration and Extraction Time with Microwave Assisted Extraction on Antioxidant Activity of Temulawak-Extract (Curcuma Xanthorrhiza.Roxb) Septiana, Aisyah; Wuryatmo, Erminawati
Journal Akademik Universitas Swiss German Vol. 3 No. 2 (Feb 2022)
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.v3i2.86

Abstract

Temulawak (Curcuma xanthorrhiza Roxb) is commonly used as traditional medicine. This study aimed at determining the effect of ethanol concentration and of the duration of microwave-assisted extraction (MAE) on antioxidant activity of C. xanthorrhiza ethanol extract. C. xanthorrhiza rhizomes were extracted using 70%, 80% and 90% (v/v) ethanol for 5, 7 and 9 minutes. compared to control (without microwave extraction) and analyzed for curcumin content, total phenolic content (TPC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RSA). Increasing the ethanol concentration from 70% to 90% as solvent and increasing the extraction time from 0 to 7 minutes at 240 watt caused an increase in curcumin content, TPC, and DPPH RSA. Curcumin, TPC, and DPPH RSA of C. xahorrhiza extract using 90% ethanol solvent for 7 minutes were the largest compared to other treatments, namely 184 mg/g, 319,5 mg/g and 71.08%; respectively.
Dragon Fruit Peel Extract and Encapsulated Catfish Oil Formulation in Gummy Candy with Potential In Vitro Antihyperglycemia Properties Aurelia, Jovita; Trifena, Felicia; Levi, Kelvin; Marcella, Maria; Septiyani; Agustinah, Widya
Journal Akademik Universitas Swiss German Vol. 3 No. 2 (Feb 2022)
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.v3i2.87

Abstract

Red dragon (Hylocereus polyrhizus) fruit peel as household waste was still underutilized although it was high in bioactive compounds with antioxidant and antidiabetic properties. The oil extract of freshwater fish, such as catfish (Pangasius sp.) was high in monounsaturated fatty acids with reported antihyperglycemia properties. The objectives of this study were to encapsulate catfish oil extract, determine the most liked formulation of gummy candy with dragon fruit peel extract and encapsulated fish oil beads content, and analyze the proximate content and in vitro α-amylase inhibition activity of the most liked gummy candy formulation. The methods consisted of dragon fruit peel extraction, encapsulation of catfish oil extract using sodium alginate, gummy candy formulation, sensory evaluation, and analysis of color, proximate, and α-amylase inhibition activity. Twenty five percent w/w of the gummy candy ingredients were composed of the extracts and encapsulation beads at 1:1, 1:3, and 3:1 weight ratios. Encapsulation of the fish oil could mask the fishy odor in the gummy candy. All formulation could be molded into gummy candy perfectly and showed chewy texture. The addition of dragon fruit peel extract could increase the yellowness value, while the fish oil beads decreased the lightness value of the candy. The most liked gummy candy formulation was F3 (ratio 3:1). It was composed of 54.47% water, 1.59% db ash, 5.77% db fat, 1.82% db protein, 36.36% db carbohydrates and showed 46.49% α-amylase inhibition activity.
Experimental Design-Assisted Optimization of Chromatographic Method for the Simultaneous Quantitation of Phenolic Compounds in Dried Flowers Extract Thorvaldsson , Mira; Mutmainah , Nurul; Briliantama , Asadin; Rahmawati , Sitti; Priyanto, Ashari; Pargiyanti; Setyaningsih, Widiastuti
Journal Akademik Universitas Swiss German Vol. 3 No. 2 (Feb 2022)
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.v3i2.88

Abstract

This research aimed to develop and validate a reversed phase-high performance liquid chromatography method to determine phenolic compounds in dried flowers extract simultaneously. The research was divided into two parts: (1) optimization of the separation condition employing a Box Behnken design, and (2) validation test including assessment for the precision, accuracy, and method applicability of a High-Performance Liquid Chromatography (HPLC) coupled with Diode Array Detector (DAD). The studied factors for the optimization of the separation condition were flow rate (0.8−1.2 ml min-1), percentage of the mobile phase at the beginning (0−20% phase B), and end (70−100% phase B) of the gradient program. It was statistically evinced that the chromatographic resolutions (Rs>1.0) indicated acceptable separation for protocatechuic acid, p-hydroxybenzoic acid, protocatechuic aldehyde, vanillic acid, p-coumaric acid, and ferulic acid. A fast separation method (8.00 min) was achieved by applying the optimum condition of a flow rate of 1 mL min-1, mobile phase composition of 20% acidified methanol at the beginning, and 100% acidified methanol at the end of the gradient program. The validation was then performed for the developed method assuring high precision and accuracy. Additionally, the HPLC-DAD method was successfully applied to determine the phenolic compounds in three dried flower extracts revealing that the method was reliable for routine analyses.
A Review of the Effectiveness Natural Pigment as Antidiabetic to Decrease the Significant Risk For COVID-19 Disease Surya, Vincent Satya; Alexander; Sandra; Marpaung, Abdullah Muzi
Journal Akademik Universitas Swiss German Vol. 3 No. 2 (Feb 2022)
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.v3i2.89

Abstract

Diabetes mellitus proved to be a significant risk factor for both COVID-19 infection and poor outcomes among these chronic health problems. Plants are a rich source of chemical components that could block carbohydrate digestion enzymes, and they can be utilized as therapeutic or functional foods. Natural pigments that have potential benefits, such as chlorophyll, anthocyanin as a part of flavonoid, and carotenoid. Chlorophylls are the most significant and widespread pigment molecules in nature, and they are required for photosynthesis to occur. Anthocyanins are the most important group of water-soluble pigments in plants, responsible for the red, purple, and blue colors of many fruits, vegetables, cereal grains, and flowers. Carotenoids, natural pigments found in an array of different foodstuffs, are the most abundant pigments present in the human diet. The most frequent method for determining a substance's antidiabetic potential is to assess the substance's hypoglycemic or antihyperglycemic.

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