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Maria Lamury
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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. 4 No. 1 (Aug 2022)" : 5 Documents clear
Intelligent Packaging as a pH-Indicator Based on Cassava Starch with Addition of Purple Sweet Potato Extract (Ipomoea batatas L.) Rahmadhia, Safinta Nurindra; Saputra, Yanas Anggana; Juwitaningtyas, Titisari; Rahayu, Wahidah Mahanani
Journal Akademik Universitas Swiss German Vol. 4 No. 1 (Aug 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.v4i1.90

Abstract

Intelligent packaging is an indicator that has the capability to the condition of packaged foods and their environment through an indicator. This study aims to determine anthocyanin levels, pH sensitivity, solubility, swelling, and water content in intelligent packaging based on cassava starch with the addition of purple sweet potato extract. The method of this research is separated into two stages, which are the extraction of purple sweet potato and the development of indicator film. Furthermore, this research is conducted to analyze the physico-chemical properties of the film. This research is used Completely Randomized Design (CRD) with various extracts on indicator films that are 0%; 5%; 10%; 15% (v/v). The results showed that the indicator film with 15% extract has the best pH sensitivity with the color result 76.07 (L), 23.56 (a), 7.88 (b), solubility 52.15%, swelling power 133.90%, and it has 15.46% water content. The addition of purple sweet potato extracts significantly affected the total anthocyanin of the film indicator and pH sensitivity. The more extracts added to the film, the more obvious the color changes, the higher the water content and solubility but the lower the swelling properties.
The Potential of Glutinous Rice Tape Added with Lactobacillus plantarum Dad-13 and Saccharomyces boulardii as a Probiotic Food Yulianto, Wisnu Adi; Pujimulyani, Dwiyati; Pratami, Candrika Ayu
Journal Akademik Universitas Swiss German Vol. 4 No. 1 (Aug 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.v4i1.96

Abstract

Glutinous rice tape circulating in the community generally does not contain probiotic cells. However, adding Lactobacillus plantarum Dad-13 and Saccharomyces boulardii can increase its potential as a probiotic food. This study is aimed to determine the effect of using glutinous rice varieties and the addition of probiotic cells on the number of lactic acid bacteria (LAB) and yeast, levels of anthocyanins, antioxidant activity, as well as the preference level of glutinous rice tape produced. A completely randomized design with a factorial pattern was used in this study. The first factor was glutinous rice varieties (white and black), while the second was the probiotic inoculum type (Lactobacillus plantarum Dad 13 and Saccharomyces boulardii) which were added simultaneously or individually. The result show that adding the probiotic cells simultaneously or individually in the production of white and black glutinous rice tape increased the LAB amount by 2 log cycles and yeast by 1 log cycle. The addition of Saccharomyces boulardii together with Lactobacillus plantarum Dad-13, or individually, resulted in higher anthocyanin levels in black glutinous rice tape than white glutinous tape. The antioxidant activity of white glutinous rice tape was improved by the addition of probiotic cells. For the black glutinous rice tape, the antioxidant activity (87.57-88.61 %RSA) was higher than the activity of white glutinous rice tape (15.58-51.22 %RSA). Furthermore, adding Lactobacillus plantarum Dad-13 simultaneously with Saccharomyces boulardii increased the preference level on aroma, color, taste, texture, and overall, and produced the white glutinous rice tape that the panelists most favored.
Hypoglycemic and Antioxidative Effects of Chromium, Magnesium, and Cinnamon Fortified Parboiled Rice on Diabetic Rats Leba, Herlyn; Yulianto, Wisnu Adi; Pujimulyani, Dwiyati
Journal Akademik Universitas Swiss German Vol. 4 No. 1 (Aug 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.v4i1.97

Abstract

One of the strategies to manage diabetic blood glucose is through the consumption of foods with a low glycemic index (GI) such as parboiled rice with adequate chromium and magnesium. In diabetes, insulin resistance leads to impaired glucose metabolism and oxidative stress. This oxidative rate can be prevented by adding to the intake of antioxidants from cinnamon. Therefore, this research aimed to determine the effect of chromium, magnesium, and cinnamon fortified parboiled rice on hypoglycemic and antioxidant activities in diabetic rats. The clinical trial treatments on rats with dietary intake were given for 28 days in 6 groups, namely healthy rats with standard feed and diabetic rats with standard feed milled or non-parboiled rice, non-fortified parboiled rice Cr and Mg fortified parboiled rice as well as Cr, Mg, and cinnamon fortified parboiled rice (DRFCP). The analysis carried out included glucose, insulin, malondialdehyde (MDA) levels, and statistical analysis using One-Way Anova. The results showed that in the DRFCP group, glucose and MDA levels decreased significantly (p <0.05) from 258.63 mg/dL to 111.19 mg/dL (57%) and 9.28 ng/mL to 1.96 ng/mL (78.87%), while the insulin levels increased significantly (p <0.05) from 413.97 ug/dL to 540.65 ug/dL (30.60%). This type of feed (DRFCP) can be used as a diet for diabetes because it can reduce blood glucose and malondialdehyde levels.
A Review on the Health Benefits of Kalakai (Stenochlaena Palustris) Pandiangan, Febbyandi Isnanda; Oslo, Edrick Alvaro; Destine, Fiona; Josephine, Josephine; Anwar, Rania Nadira
Journal Akademik Universitas Swiss German Vol. 4 No. 1 (Aug 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.v4i1.98

Abstract

Kalakai (Stenochlaena palustris) is a common plant in Kalimantan and Sumatra which has been consumed locally as a vegetable. Information about the benefits of kalakai as a functional food has spread widely in the community. However, scientific information and research investigating the potency of kalakai are scarce, and the scientific literature is dominated by local Indonesian-language journals. This review aims to explore and compile the potential health benefits of kalakai based on its nutritional and bioactive content. Kalakai is reported to have various health benefits such as high fibre, antianemia, antioxidant, antidiabetic and antimicrobial activity. Referring to the current status of research, the processing of kalakai as a food functional or nutraceutical ingredient for antioxidative function and controlling blood sugar are the most potential. However, clinical and safety trials still need to be carried out as part of the preparation for the use of kalakai as a functional and nutraceutical food ingredient in the near future.
Sensory and Bioactive Properties Response to Reformulation and Processing of Java-Tea-Based Functional Drink: a Review A’yuni, Qurrata; Wijaya, Christofora Hanny; Mastuti, Titri S.; Sukarno
Journal Akademik Universitas Swiss German Vol. 4 No. 1 (Aug 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.v4i1.99

Abstract

Java-tea-based (Orthosiphon aristatus B. Miq) functional drink is reported to have privileges, mainly its physiological functions and bioactive properties such as antioxidant activity and antihyperglycemic ability. Java-tea-based functional drinks contain bioactive compounds from natural materials, including java-tea leaves, ginger, sappan-wood, curcuma, lime, and kaffir lime. Several innovations and challenges have been carried out during its development, affecting the drinks' quality and stability. The stability of the beverage, especially in the aspects of sensory and bioactive properties, is still considered inferior. This review focuses on the formulation and processing technology conducted from 2007 to 2019. In the case of the reformulation, it showed that the addition of kaffir lime extract, lime extract, and flavor enhancer could improve the sensory properties in terms of aroma and taste. Furthermore, the changes in the specific java-tea plants' variety as the main ingredient and replacing the sucrose with non-sucrose sweeteners increased the bioactive properties. Recently, the formula has been enriched with a red fruit oil emulsion to improve the drink's appearance due to contains abundant carotenoid pigments. However, the addition also created another hurdle, particularly in the flavor sensory aspect and emulsion stability. In the case of processing, applying microencapsulation and nanoencapsulation in java-tea drinks has increased the bioactive properties, especially antioxidant activity, and antihyperglycemic, and also improved the product's stability which prolonged the shelf life. The development of java-tea-based functional drinks might become a milestone to reference other similar product development.

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