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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 46 Documents
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EXTRACTION OF HYALURONIC ACID FROM ALOE BARBADENSIS (ALOE VERA) Putri, Runita Rizkiyanti; Nugraha, Tutun; Christy, Stephanie
Journal Akademik Universitas Swiss German Vol 1 No 2 (2020)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (542.709 KB) | DOI: 10.33555/jffn.v1i2.33

Abstract

Hyaluronic acid have a high moisture preservation and biocompatibility characteristic, thus allowing various usage of this substance in pharmaceutical, medicinal, and skin care products. Present manufacturing process of hyaluronic acid requires extraction of animal cells or through other methods utilizing bacteria. The aim of this research is to investigate an alternative source of hyaluronic acid extraction using plant based which is aloe vera (A. Barbadensis).  Three main parts of aloe vera (rind, mesophyll and gel) underwent several steps of extraction process and the result was compared to the sample of hyaluronic acid from goat brain. The evaluation including comparison of total carbohydrates, reducing sugars and degradation using heat treatment. The results of extraction were analyzed using UV-Spectrophotometer at 230 nm and compare to the extraction result of goat brain to ensure the presence of hyaluronic acid. It was found out that the rind part of aloe vera have the highest potential of high content of hyaluronic acid.
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.
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.

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