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Indonesian Journal of Life Sciences

IJLS
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Published by Indonesia International Institute for Life Sciences

ISSN : - EISSN : 26560682 DOI : http://doi.org/10.54250/ijls

Core Subject : Health, Science, Agriculture, Engineering,

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

The Indonesian Journal of Life Sciences (IJLS) is a journal published by Indonesia International Institute for Life Sciences Press (i3L Press). IJLS is a scientific journal contains original research articles, review articles, and short communication covering all aspects in life sciences. This journal provides immediate open access to its content on the principle that making research freely available to the public to support a greater global exchange of knowledge. Readers can view abstracts and download full-text articles (PDF) free at any cost. All manuscripts submitted to the Indonesian Journal of Life Sciences will be screened for plagiarism and blind peer-reviewed to present valuable and authentic findings in life sciences. Authors with original, clearly analyzed, and logically interpreted research result in the scope of food innovation and nutrition, bio-products and services for sustainable society, information technology in life sciences, as well as health and well-being are very welcome to submit their articles. Every article issued to the editorial of the Indonesian Journal of Life Sciences is free of charge including the cost of repairing the article. IJLS is published bianually on March and September. Manuscripts are accepted on a continuous basis and the submisison is opened through the year.

Arjuna Subject : Imunologi dan Mikrobiologi (semua kategori) - Mikrobiologi dan Bioteknologi Terapan

Articles 8 Documents

Search results for , issue "2022: IJLS Vol 04 No .01" : 8 Documents clear

Comparative Study Between Mixed Culture of Schizosaccharomyces Pombe with Saccharomyces and Single Culture Saccharomyces on Wine End Product Mulyono, Roselyn; Tania, Veren; Heryson, Robert; Felix, Kenny Roy; Ratnasari, Nanda Risqia
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Wine industry has always been searching for a way to improve the quality of its produce. Lately, the trends of using mixed culture of yeast to improve the wine qualities in the wine industry are increasing. The aim of this systematic review is to determine whether or not the mixed culture of Schizosaccharomyces pombe and Saccharomyces cerevisiae actually improves the quality of the wine. Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were used to conduct the systematic review, and studies performed from 2010-2020 were collected from the databases of MDPI, ScienceDirect, Semantic Scholar, and PubMed. A total of 54 studies are systematically reviewed in this paper. Pure fermentation of S.cerevisiae produced generally acceptable wine qualities with desirable amounts of ethanol and acceptable amount of secondary metabolites, however in recent findings S.cerevisiae cannot naturally degrade malic acid, leading to a too sour-taste wine. Meanwhile, pure fermentation of S.pombe results in the high production of polysaccharide, pyranoanthocyanin, glycerol, pyruvic acid, urease; reduction of malic acid and gluconic acid, altogether considered as desirable traits in wine production. Mixed fermentation with S.cerevisiae and proper strain selection of S.pombe are the solutions for the suppressed production of acetic acid, acetaldehyde, and acetoin, which are the undesirable compounds highly produced by Schizosaccharomyces. The hypothesis is proven to be true as mixed fermentation of S.cerevisiae and S.pombe results in enhanced wine quality, especially contributed by the compounds produced from S.pombe fermentation.

Bioprocessing of Avian Influenza VLP Vaccine using Baculovirus-Insect Cell Expression System Chrisdianto, Matthew; Damai, Fedric Intan; Mulyono, Roselyn; Virginia, Jesslyn Audrey; K, Katherine
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Vaccines are widely used as a preventive measure against influenza virus infection. However, these vaccines gain concerns regarding their biosafety due to implementing the highly pathogenic avian influenza in the production process. A breakthrough that uses insect cells due to their ability to produce protein rapidly, especially viral antigens for the potential avian influenza outbreak, is being extensively researched. Insect cells infected by baculovirus (BV) are utilized to express proteins known as virus-like protein (VLP). The objective of this review is to assess the production of the avian influenza vaccine (i.e., H5N1 and H7N9 strains) made from VLP by utilizing a baculovirus-insect cell (BV-IC) expression system. A narrative review was conducted by screening international indexed journals from the last 10 years about the topic. The result shows that VLP vaccine development using BV-IC expression can be a cheaper and safer alternative to conventional vaccines while also producing a high yield. The upstream process consists of the IC infection by the BV and BV-IC cell cultivation inside the bioreactor. The downstream process consists of the purification of the VLP product until it becomes a functioning vaccine. The VLP vaccine has improved immunogenic quality, enabling a more specific immune response than other vaccines. However, studies performed on avian influenza vaccines produced by the BV-IC expression system are still lacking. Therefore, further studies are required to improve the current VLP vaccine production processes.

Processing Condition and Properties of Protein Isolates from Mung Bean (Vigna radiata) and Quinoa (Chenopodium quinoa Willd) Dewi, Desak Putu Ariska Pradnya
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Mung bean and quinoa are good sources of protein from legumes and pseudo cereals respectively. Both sources have relatively high protein content and acceptable amino acids composition. The potential and application of mung bean and quinoa as protein isolates have been discovered in some studies. Several isolation techniques such as wet fractionation (acid-base extraction), micellization, dry fractionation, aqueous separation or combination of some techniques can be used to isolate protein. This review summarized different methods and processing conditions applied during production of mung bean and quinoa protein isolates. Extracting protein from different sources may require different conditions, which results in different compositions and functional properties. Acid-base extraction is the most common method applied in mung bean and quinoa and results in high protein purity and yields. Micellization is an alternative method used in mung bean to produce higher protein content. Dry fractionation is a sustainable option used in quinoa to concentrate protein fractions. Purification methods such as ultrafiltration and aqueous phase separation can be used. Different methods and processing conditions affect functional properties, including solubility, water and oil absorption, emulsification, foaming, thermal properties of isolates, which also affect the suitable application for isolates. Keywords: Protein isolates; Quinoa; Mung bean; Wet fractionation; Dry fractionation

Anticancer Activity of Typhonium flagelliforme: A Systematic Review Crystalia, Audrey Amira; Hillary, Hillary
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Cancer is a global health issues that can affect anyone. Cancer is treated conventionally with surgery, chemotherapy, radiotherapy, and hormone therapy. However, the high cost of conventional treatments is a burden for cancer patients. Therefore, many cancer patients seek for cheaper yet effective alternative treatments. Typhonium flagelliforme is a taro-like plant that can be found across Indonesia. Numerous researches on the anticancer effect of T. flagelliformehave been conducted. However, a systematic review on the anticancer property of T. flagelliforme is still lacking. Therefore, this review aimed to systematically evaluate the scientific evidence for the anticancer activities in T. flagelliforme. Five databases were used as the search engine using the designated search terms and studies were selected based on the inclusion criteria. The anticancer evaluation in 30 studies selected were conducted in leukemia, lymphoma, breast, oral, cervical, lung, liver, colon, and squamous cell carcinoma. The result showed that T. flagelliforme could inhibit cancer cell proliferation with most of the IC50 are less than 200 μg/mL. T. flagelliformeinduced an increase of caspase-3 and -9, as well as a decrease of the anti-apoptotic Bcl-2 protein expression. The expression of p21 protein was increased after treatment of T. flagelliforme extract while the tyrosine kinase, Ki67, HER2/neu, telomerase, and COX-2 expressions were decreased implying T. flagelliforme could inhibit tumor growth and development. Lastly, T. flagelliforme is also capable in reducing the possibility of cancer cell invasion. Findings suggest that T. flagelliforme is potential to further developed for cancer treatment.

Neem Gum (Azadirachta Indica) Solution Potential for Improving Viability of Bifidobacterium Longum and Lactobacillus acidohilus Bacteria Hamzah, Zahreni; Sulistyani, Erna; Hafizh, Cinantya; Handayani, Ari T.W.
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Neem gum is a liquid that comes out of the stems of neem plants (Azadirachta indica) that have hardened and become crystals. Soluble polysaccharides compounds contained in this gum are composed of several types of monosaccharides such as arabinose, fucose, galactose, glucuronic acid, glucose, mannose, and xylose. The content of neem gum has prebiotic potential so it can be used as a source of nutrients for lactic acid bacteria. Bifidobacterium longum and Lactobacillus acidophilus are lactic acid bacteria classified as beneficial bacteria in the gastrointestinal tract. The content of soluble polysaccharides in neem gum can be selectively digested by these bacteria. This study aims to determine the potential of neem gum solution (Azadirachta indica) to the viability value of B. longum and L. acidophilus bacteria. The viability of B. longum and L. acidophilus bacteria was calculated using the MTT assay method. The results showed the viability value of both bacteria exposed to neem gum solution at concentrations of 5% (b/v), 10% (b/v), and 20% (b/v) increased compared to negative controls that were not given exposure to neem gum solution. Based on the results of the study, it concluded that neem gum is effective in increasing the growth of bacteria B. longum and L. acidophilus

Comparison of Weight Reduction and Water Loss for Convective and Osmo-convective Dehydrated Breadfruit (Artocarpus altilis (Parkinson) Fosberg) Mas, Muhammad Abdurrahman; Larasati, Laurensia Citra
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Breadfruit (Artocarpus altilis (Parkinson) Fosberg), a tropical fruit commonly found in Indonesia, contains a well balanced nutritional content. However, breadfruit has a rapid respiration rate which causes the fruit to be underutilized, leading to breadfruit becoming food waste. Convective dehydration is an effective method in slowing down the respiration rate, however, heat exposure can reduce the nutritional content of the breadfruit. The combination of osmotic pre-treatment and convective dehydration act as an alternative to achieve a similar outcome with a shorter amount of thermal exposure. This study aims to perform a study in determining the effectiveness of an osmotic treatment with 50° Brix sugar solution compared to convective dehydration on breadfruit. The results indicate that as expected, the weight reduction (WR) of the osmo-convective samples is lower where the WR is 80.680% for convective dehydrated samples and 57.190% osmo-convective dehydrated samples. The water loss (WL) is statistically similar where WL of osmo-convective dehydrated samples was 18.315% compared to WL of the convective dehydrated samples 19.836%. The higher WR in the osmo-convective treatments show that there is sugar uptake into the fruit, while the similar water loss indicates the same reduction in moisture content between treatments. These results show the potential benefit of applying osmo-convective treatments to breadfruit. However, the research is still in the early stages of development. There are additional parts of the research and parameters that need to be optimized and explored in the future.

Inulin-producing Genes in Gembili (Dioscorea esculenta) and Future Applications for Food Industries in Indonesia Pramanda, Ihsan Tria; Anjani, Dellamartha; Heriawan, Gili
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

Inulin can be found in abundance in nature, this form of carbohydrate (fructans) is utilized by plants as an energy storage and possibly for other uses. Human use inulin as a dietary fiber and prebiotics to improve the health of their digestive system or to improve the physicochemical and sensory properties of foods. Gembili (Dioscorea esculenta) is a type of yam that grows well in Indonesia and contains inulin up to 14.77% of its dry weight. The current state of inulin production utilizes conventional extraction from tubers; thus, the demands of the market cannot be satisfied, and the price skyrocketed. Biotechnological approaches such as incorporating genes that encodes the enzymes involved in inulin biosynthesis into bacteria or yeasts can be exploited to improve the yield and sustainability. The biosynthesis of inulin involves three main genes 1-SST, 6-SFT and 1-FFT. Genetic information of the gene responsible for the biosynthesis of inulin in Gembili needs to be elucidated.

Effect of Subtitution of Texturized Vegetable Protein Using Tempeh Towards Nutrional and Textural Quality Of Plant-Based Nuggets Indriani, Widya; Crespo, Ivan; Dewi, Desak Putu Ariska Pradnya; Insani, Rayyane Mazaya Syifa
Indonesian Journal of Life Sciences 2022: IJLS Vol 04 No .01
Publisher : Indonesia International Institute for Life Sciences

The development of Plant-based Meat Alternatives (PBMAs) has been focused on mimicking the textural, taste, appearance, aroma, and nutritional properties of real meat products. Texturized Vegetable Protein (TVP) has been widely used in food applications to construct plant-based meat products. However, the high energy cost to produce TVP leaves the price of TVP quite expensive. Therefore, this experiment aims to see the effect of tempeh as an alternative to TVP on the nutritional and textural properties of plant-based nuggets (PBNs). In total, five PBN treatments were analyzed and compared to chicken nuggets for their nutritional and textural properties. The treatments were 1) C1: control (hung + ground TVP), 2) Hung TVP and tempeh (HT), 3) Ground TVP and tempeh (GT), 4) Tempeh only (TT), and 5) Hung TVP, ground TVP, and tempeh (HGT). From the results, all plant-based nugget treatments had significantly higher (p<0.05) protein and moisture content and lower fat content than commercial chicken nuggets. Whereas for textural properties, except C1 and HGT, all other PBN treatments had poorer hardness than commercial chicken nuggets. Overall, the addition or substitution of tempeh on hung and ground TVP treated PBN did not affect the protein, fat, and moisture content of PBNs, but significantly produced better nutritional properties than chicken nugget. In terms of textural properties, combination of Hung TVP, ground TVP, and tempeh provide the desirable textural properties as it can be comparable to chicken nuggets.

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Indonesian Journal of Life Sciences LPPM - Indonesia International Institute for Life Sciences (i3L) Jl. Pulomas Barat Kav. 88, Jakarta Timur, 13210 Indonesia

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Slamet Supriadi

Contact Email slamet.supriadi@i3l.ac.id

Phone +622129567888

Journal Mail Official ijls@i3l.ac.id

Editorial Address Indonesian Journal of Life Sciences LPPM - Indonesia International Institute for Life Sciences (i3L) Jl. Pulomas Barat Kav. 88, Jakarta Timur, 13210 Indonesia

Location Kota adm. jakarta timur, Dki jakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Slamet Supriadi

Contact Email
slamet.supriadi@i3l.ac.id

Phone
+622129567888

Journal Mail Official
ijls@i3l.ac.id

Editorial Address
Indonesian Journal of Life Sciences LPPM - Indonesia International Institute for Life Sciences (i3L) Jl. Pulomas Barat Kav. 88, Jakarta Timur, 13210 Indonesia

Location
Kota adm. jakarta timur,

Dki jakarta

INDONESIA