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Slamet Supriadi
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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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INDONESIA
Indonesian Journal of Life Sciences
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 6 Documents
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Search results for , issue "2024: IJLS Vol 06 No.01" : 6 Documents clear
The Effects and Treatments for Usher Syndrome: A Review Heerlie, Devita Mayanda; Margaretha, Febrina; Fugaha, Daniel Ryan; Parikesit, Arli Aditya
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i01.184

Abstract

Usher syndrome is defined as the rare genetic disorder that affects both vision and auditory. Although the prevalence is really low, only about 4 to 17 per 100,000 people, it is noted to cover at least 50% of deaf-blindness cases. After reviewing the molecular genetics from several papers, there are several causative genes found with the most prevalent being MYO7A, and USH2A that cause USH type 1 and 2 respectively. Furthermore, other literature has found promising treatments that may help to slow down or prevent further degeneration of the syndrome.
Physicochemical Properties of Bread with the Addition of Green Peas (Pisum sativum) Alfonsus, Angelica Putri; Kwa, Audrey Laurelia; Hartono, Hudson; Widjaja, Kristophe Graciante; Josephine, Sheren Tania; Ariska, Desak Putu
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i01.185

Abstract

The objective of this study is to investigate the physicochemical characteristics of bread with the addition of green peas (Pisum sativum). In this study, three different treatments were done including 0% (control), 12.5% and 25% of green peas puree were added to the bread dough mixture and afterwards baked to analyze its physicochemical properties. Texture-wise, the addition of green peas did not show any significant effect (p>0.05) on the springiness of the bread yet it was otherwise for hardness, cohesiveness and chewiness. Moreover, the color of bread in different treatments have their own distinguishable details. Green peas had allowed the bread to become darker in color but the different amount of green peas puree added did not cause a change in the hues of the color. Furthermore, the moisture content of the bread added with the highest amount of green peas was shown to have the highest moisture content and the difference between the moisture content of each treatment was rendered to be significant (p≤0.05). Green peas seem to have caused a decrease in loaf volume and height due to the high amount of fiber contained in it. Nevertheless, the addition of green peas did not give any significant effect on the baking loss, loaf width and loaf length of the bread (p>0.05).
Comprehensive utilisation of sorghum (Sorghum bicolor) in the food industry and its nutritional properties: A review Tan, Daphne; Alfonsus, Angelica Putri; Tinardi, Cicilia; Nathania, Angeline; Vienna, Shane; Astina, Junaida; Fugaha, Daniel Ryan
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i01.190

Abstract

Sorghum is one of the potential local carbohydrate sources in Indonesia. It is rich in nutrients. However, the utilisation of sorghum as staple food in Indonesia is lacking due to limited information on the cultivation, processing, and nutritional properties of sorghum. Hence, it is crucial to encourage the consumption and utilisation of sorghum to promote food diversification and sustainability. Sorghum has a distinct classification depending on its variety and each component has its own discrete functionality, with red sorghum being the most utilised varieties in Indonesia. Sorghum is high in fibre and protein (6.7 g/100 g and 1.6 g/100 g, respectively) and, therefore, contributes to the low glycemic index of sorghum. Several health benefits are possessed by sorghum, including anti-diabetic and antihypertensive properties. Moreover, the gluten-free nature of sorghum makes it suitable for people suffering from celiac disease. Utilisation of sorghum and its processing were also discussed comprehensively in this review, including utilisation of sorghum as the rice substitute, gluten-free flour, syrup, sweet soy sauce, and sorghum as plant-based milk. As such, the implementation of sorghum in Indonesia should be further optimised and promoted due to their beneficial properties as well as diverse utilisation.
CRISPR-Cas9: A Story of Discovery, Innovation, and Revolution in Genome Editing Hermantara, Rio
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i01.197

Abstract

CRISPR-Cas9 is a powerful and flexible genome editing technology that has transformed the field of life sciences. It enables the creation and modification of genomic sequences of various organisms, with wide-ranging implications for biotechnology, agriculture, and medical research. The origin of CRISPR as an adaptive immune system in bacteria, the elucidation of CRISPR-Cas9 biological and molecular mechanisms, and the subsequent engineering and optimization of it as a programmable genome editing tool are remarkable achievements in science. In this review, we will summarize this fascinating history and also explore the recent innovations of the CRISPR-Cas9 system, which extend the genomic tool box to improve the accuracy and efficiency of genome editing.
Assessing The Role of Psyllium Husk for Sensory Impact on Taste, Aroma and Texture of Rice Krispy Cereal Bar Snack Angrainy, Hanny; Chandra, Thalia; Tjahjono, Novita; Kurniawan, Maycella Sheren
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i01.204

Abstract

The cereal bars market has experienced significant growth due to the rise of the "snackification" trend,where snacks replace meals. Time constraints during meal occasions have led consumers to seek satisfyingsnacks like cereal bars, offering tailored nutrition solutions. Ingredients are not only affecting the nutritionalvalue of cereal bars, but also contributing to their sensory attributes, such as taste, aroma, and texture. Oneof the important ingredients in cereal bars is xanthan gum, which serves as a binding agent. Psyllium husk isa potential substitute for xanthan gum, enhancing cereal bar texture and acting as dietary fiber to enhancefeelings of fullness and facilitate healthy digestion. The objective of this study was to formulate cereal barswith functional properties, utilizing psyllium husk as an essential ingredient and understand its impact onsensorial properties on taste, aroma, and texture, comparing it to xanthan gum. Four types of samples wereexamined using 9-scale hedonic tests among 50 panelists to evaluate the degree of acceptance on thesensory attributes of cereal bars. Results of this study showed that formulations with psyllium husksurpassed those with xanthan gum in terms of aroma and taste, followed by hardness and chewiness,making them preferred choices for cereal bars.
Downstream Critical Process Parameters for COVID-19 mRNA LNP Vaccine Production Aliyansah, Pradip Iramdhan; Kalyubi, Adelia Talita Oriana Athoulloh; Widiyanto, Azura Luna; E, Ervin; Loavenia, Michelle; Putri, Stevanie; Yuan, Tissa; Hartrianti, Pietradewi
Indonesian Journal of Life Sciences 2024: IJLS Vol 06 No.01
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v6i01.205

Abstract

The COVID-19 pandemic, triggered by the SARS-CoV-2 virus, has led to global efforts to mitigate its effects, with mRNA vaccines playing a crucial role. These vaccines use the virus's genetic sequence to prompt an immune response without introducing the live pathogen, showcasing substantial efficacy in protective immunity. The production of mRNA vaccines involves complex stages, including critical downstream processes of purification and formulation, vital for ensuring the vaccine's purity, potency, and safety. The structural components of mRNA vaccines, such as the Open Reading Frame (ORF), untranslated regions (UTRs), cap structure, and poly(A) tail, along with the delivery system using lipid nanoparticles (LNPs), are essential for their functionality and efficacy. Optimization of these elements is crucial for enhancing vaccine performance. Conventional, self-amplifying, and trans-amplifying mRNA vaccines represent the different strategies employed to target COVID-19 effectively. Each type utilizes structural and delivery innovations to stimulate a robust immune response. The review underscores the significance of precise control in the manufacturing process, highlighting its role in global health security and the advancement of vaccine technology. By understanding and optimizing critical process parameters (CPPs) in the downstream manufacturing process, the pharmaceutical industry can achieve the highest standards in vaccine production, significantly contributing to the fight against the pandemic and future vaccine development, ensuring a swift, effective response to global health crises. This review paper focuses on the downstream stages of mRNA vaccine production, comparing studies on CPP to emphasize the importance of stringent control measures for vaccine quality, safety, and efficiency.

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