cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Puma Arfah
Contact Email
pm.arfah@ugm.ac.id
Phone
+628129880797
Journal Mail Official
jfoodpharmsci.gama@gmail.com
Editorial Address
INSTITUTE FOR HALAL INDUSTRY & SYSTEM (IHIS) UNIVERSITAS GADJAH MADA Jl. Kaliurang Km.4 Sekip Utara Yogyakarta 55281
Location
Kab. sleman,
Daerah istimewa yogyakarta
INDONESIA
Journal of Food and Pharmaceutical Science
Published by Universitas Gadjah Mada
ISSN : 20897200     EISSN : 23390948     DOI : https://doi.org/10.22146/jfps.581
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology
FOCUS AND SCOPE Journal of Food and Pharmaceutical Sciences offers scientists, researchers, and other professionals to share knowledge of scientific advancements. The journal will publish original research articles, review articles, short communication, and letter to editor. The area of focus should cover all aspects of food and pharmaceutical sciences. The range of topics covered in the journal include: New Horizons in Food Research Food Chemistry Integrated Food Science Health, Nutrition, and Food Food Engineering, Materials Science, and Nanotechnology Toxicology and Chemical Food Safety Food Microbiology and Safety Drug Discovery Computational Chemistry and Molecular Modeling Pharmaceutical Biotechnology and Protein-Peptide Chemistry Pharmaceutics, Biopharmaceutics, Drug Delivery, and Pharmaceutical Technology Pharmaceutical Nanotechnology Pharmacokinetics, Pharmacodynamics, and Drug Transport Metabolism Analytical and Bioanalytical Chemistry Pharmaceutical Chemistry Natural Medicine and Nutraceutical Chemical Processing of Pharmaceuticals including Crystallization, Lyophilization, and Chemical Stability of Drugs Immunology, Biochemistry, and Cell and Molecular Biology
Arjuna Subject : Pharmacology, Toxicology and Pharmaceutics - Ilmu Farmasi
Articles 254 Documents
 14   15   16   17   18 
The Allergenicity Potential of Edible Freshwater Fish Atika Hanum Falihah; Muhammad Novrizal Abdi Sahid; Ika Puspitasari
Journal of Food and Pharmaceutical Sciences Vol 11, No 2 (2023): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.7394

Abstract

A Freshwater fish is a popular type of fish consumed in Indonesia besides seawater fish. However, until now the most available information regarding the potential allergenicity of fish is only related to seawater fish. The potential allergenicity of freshwater fish has not been studied much, so it has not been identified and characterized. Based on this, this review aims to collect information regarding the potential allergenicity of protein in freshwater fish and the effect of processing on this potential. The potential allergenicity of proteins in several freshwater fish has been confirmed by immunoblotting and ELISA, namely mujair, nile, catfish, mas, toman, janjan, tambakan, tiger scat, barramundi, and eel. The identified allergenic proteins include parvalbumin, tropomyosin, enolase, aldolase, creatine kinase, triosephosphate isomerase, pyruvate kinase, lactate dehydrogenase, glucose-6-phosphate isomerase, and glyceraldehyde-3-phosphate dehydrogenase. In addition, several proteins in other freshwater fish also have allergenicity potential but have not been confirmed through research, namely pomfret, gourami, snakehead, catfish, eel, betutu, and cetol. The potential allergenicity of fish protein is also influenced by the processing process. Changes in the potential allergenicity are related to the characteristics of each allergen protein. Therefore, it is necessary to select the appropriate processing so that potential allergenicity can be suppressed.
Physicochemical Characterization and Fatty Acid Profiles of Catfish Oil (Clarias gariepinus) Ningrum, Karina Primatyas; Rohman, Abdul; Martien, Ronny
Journal of Food and Pharmaceutical Sciences Vol 11, No 2 (2023): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.7418

Abstract

Indonesian aquaculture cultivation production of catfish has been growing faster than other fish. It is a potential source of fish oil and contains polyunsaturated fatty acids that have health benefits. The objective of this study was to perform physicochemical characterization and fatty acid profile of catfish oil. This study used fish oil extracted from the head and the flesh of catfish using dry rendering with a mechanic press. The result showed that catfish flesh oil (CFO) and catfish head oil (CHO) were significantly different parameters (p<0.05) in terms of physicochemical characteristics including acid value, peroxide value, iodine value, and saponification value. The best characteristics are catfish flesh oil than catfish head oil for acid value, peroxide value, iodine value, and saponification value following the number is 2.17 mg KOH/g, 5.15 meqO2/kg, 76.13 I2/100 g, 175.86 mg KOH/g. The predominant fatty acids were oleic, palmitic, and linoleic acids. These catfish oils are found suitable for consumption for beneficial health effects.
Black Pepper’s Anti-Aging and Chemoprevention Properties: A Review Endah
Journal of Food and Pharmaceutical Sciences Vol 11, No 3 (2023): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.7100

Abstract

The possible uses of black pepper, a common spice used for cooking, have been expanded. Despite countless studies on its advantageous biological effects, it would be difficult to determine its effectiveness as an anti-aging and chemo-preventive medication. Piperine, chavicine, caryophyllene, and sabinene are a few examples of black pepper components that exhibit pharmacological characteristics. This article reviews black pepper's main ingredients and discusses how effective it is at preventing aging and cancer. Using Google Scholar, PubMed, and Medline for our electronic research, we screened pertinent papers from scientific journals. To help with the explanation in the narrative, all the data was compiled and summarized into tables and graphs. Overall, the anti-aging properties of black pepper and its constituents are exhibited through several pathways, including senescence prevention, antioxidant protection, control of ROS levels, and the inhibition of aging-related enzymes. Additionally, cell cycle regulation, antiangiogenic and anti-metastatic action, apoptosis induction, and the suppression of carcinogenesis are some of the mechanisms utilized in cancer prevention activities. It has been shown to have synergistic effects on several cancer cells when combined with doxorubicin. According to these studies, black pepper could be considered for development as an anti-aging and chemo-preventive agent.
DPPH Scavenging Activity, Reducing Power, and Metal Chelating Capacity of Compound 1-(2,5-dihydroxyphenyl)-3-pyridine-2-yl-propenone Octa Ujiantari, Navista Sri; Wibowo, Andy Eko; Susidarti, Ratna Asmah
Journal of Food and Pharmaceutical Sciences Vol 11, No 3 (2023): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.7317

Abstract

Background: The excessive free radicals in the body could stimulate oxidative stress which has been implicated in several diseases such as cancer, inflammation, aging, and cardiovascular diseases. The presence of antioxidants can diminish the reactivity of free radicals. The antioxidant defense system in the body may be insufficient thus intake of dietary antioxidants is recommended. Natural flavonoid such as chalcone has been known to exert several biological activities, especially antioxidant activity. Compound 1-(2,5-dihydroxyphenyl)-3-pyridine-2-yl-propenone was successfully synthesized using microwave radiation and several studies reported its biological activities such as antiinflammation, anticancer, and antibacterial activities. Those activities are thought to be related to antioxidant mechanisms. Therefore, this study aimed to evaluate its antioxidant activity. Methods: The antioxidant activities were performed with three different methods: DPPH scavenging activity, ferric reducing power, and metal chelating capacity. Results: 1-(2,5-dihydroxyphenyl)-3-pyridine-2-yl-propenone showed DPPH scavenging activity, ferric reducing power, and metal chelating capacity with IC50S values of 4,471 ± 0,052 μg/mL; 156.56 ± 4.42μg/mL; and 6,273 ± 0,025 μg/mL, respectively. Conclusions: Our results found that 1-(2,5-dihydroxyphenyl)-3-pyridine-2-yl-propenone had quite potent antioxidant activity.
Molecular Docking Study of Caffeic Acid as Acetylcholinesterase Inhibitor Wira Waskitha, Stephanus Satria; Istyastono, Enade Perdana; Octa Riswanto , Florentinus Dika
Journal of Food and Pharmaceutical Sciences Vol 11, No 3 (2023): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.7665

Abstract

Abstract: Acetylcholinesterase (AChE) receptor is a receptor that has been widely used as a potential drug target for Alzheimer's disease. Caffeic acid is a phenolic compound that had been experimentally proven to be an inhibitor of AChE. In this study, 100 molecular docking simulations were performed to study the interaction of caffeic acid in inhibiting AChE. The molecular docking simulations were performed using YASARA software with an in-house developed plug-in. Redocking results showed that there were 99 out of 100 docking poses had an RMSD value of ≤ 2.000 Å, which indicated that the molecular docking procedure could be used for further processes. The molecular docking of caffeic acid showed that all docking poses had an RMSD value of ≤ 2.000 Å relative to the best pose of the first simulation, revealing that there was only one dominant docking pose in the AChE active site. Caffeic acid interacted favorably in the AChE active site with binding energy of about -8.022 kcal/mol. Its interactions were stabilized by hydrophobic and pi-anion interactions, in which some of the interactions resemble the same interaction of the native ligand. Keywords: Acetylcholinesterase, Alzheimer's disease, caffeic acid, molecular docking
The Application of FTIR Spectroscopy Combined Chemometrics for Analysis of Keting Fish Oil in Binary Mixture with Patin Fish Oil and Palm Oil Nadia Miftahul Jannah; Abdul Rohman; Lily Arsanti Lestari
Journal of Food and Pharmaceutical Sciences Vol 11, No 3 (2023): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.7955

Abstract

Keting fish (Mystus gulio) is a local fish from Indonesia. The quality of keting fish oil needs to be maintained to avoid counterfeiting. The use of Fourier transform infrared (FTIR) spectroscopy can be developed for quantitative analysis of keting fish oil (KFO) in binary mixtures with palm oil (PO) and patin fish oil (PFO). In this present research, PLS and PCR models were used to construct a multivariate calibration for the KFO content in the binary mixtures analyzed at fingerprint region frequencies of 1500-1000 cm-1. The results showed that PLS with second derivative FTIR spectra was well suited for quantitative analysis of KFO-PFO with a value of the coefficient of determination (R2) = 0.997 and the error expressed as root mean square error of calibration (RMSEC) = 0.0204. Meanwhile, R2 0.999 and RMSEC values obtained for KFO in a mixture with PO were and 0.0133. In general, FTIR spectroscopy serves as a suitable technique for the determination of KFO in mixtures with other oils.
The Employment of ATR-FTIR Spectroscopy and Chemometrics for Authentication of Bawal (Colossoma macromopum) Fish Oil from Palm Oil Anggriani, Firhani; Rohman, Abdul; Martien, Ronny
Journal of Food and Pharmaceutical Sciences Vol 12, No 1 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.7956

Abstract

Fish is a product with high nutritional content, and the development of fish oil has made it easier for consumers to consume. High-quality fish oil can be a target for adulteration, such as with vegetable oils like palm oil. FTIR spectroscopy was developed for the authentication of bawal fish oil (BFO) from palm oil (PO). Bawal fish oil and palm oil were prepared in binary mixtures with concentrations from 0-100%, resulting in 21 mixtures. The oil was directly measured by attenuated total reflectance (ATR) spectral measurement in the mid-infrared region (4000-600 cm-1). The results were combined with linear discriminant analysis (LDA) and multivariate calibration, such as PLSR or PCR. The results showed that LDA could make clear discrimination between bawal fish oil, palm oil, and their mixtures without any misclassification observed. Multivariate calibration with PLSR using the first derivative spectrum provided the best model for the relationship between actual and predicted FTIR values. At this conditions, the R2 values for the calibration and validation models obtained were 0.9966 and 0.9969, with RMSEC and RMSEP values of 0.0249 and 0.0248, respectively. Therefore, FTIR spectroscopy combined with LDA and PLSR is an effective method for authenticating bawal fish oil from palm oil.
The Development of Alternative Dosage Form for Creatine Monohydrate: A Floating Tablet Nur Hidayah, Arifatu; Ardiana Wati, Anas; Yuniarti, Nunung; Laksitorini, Marlyn Dian
Journal of Food and Pharmaceutical Sciences Vol 11, No 3 (2023): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.8284

Abstract

Creatine monohydrate has been developed as a neuroprotective agent and can penetrate in vitro model of the blood-brain barrier. However, its delivery is hampered by its limited capacity of creatine transporter. The floating system is known to increase the residence time of drugs in the stomach; thus, the active substances can be absorbed more optimally. Therefore, this study is aimed to develop creatine monohydrate floating tablets by optimizing the proportion of HPMC K100M and NaHCO2 and evaluating the quality of floating tablets. The formula was designed Simplex Lattice Design method. Tablets were prepared by the wet granulation method and evaluated for granule and tablet parameters. The results showed that HPMC K100M significantly increased flow time, absorption rate, hardness, floating time, swelling index; decreased index tap, fragility, and floating lag time. Meanwhile, an increase in NaHCO2 significantly affects an increase in floating lag time. The optimum formula obtained was 18.87% HPMC K100M and 21.12% NaHCO2. Verification of the optimum formula showed that tablet parameters were not significantly different from the predicted formula. The studies suggest that this prototype can be developed to increase creatine residence time in the stomach.
Application of Real-time PCR with Mitochondrial D-Loop Specific Primers for Halal Authentication: Identifying Bovine Adulteration in Meatball Products Arini, Rien Larasati; Rohman, Abdul; Rumiyati
Journal of Food and Pharmaceutical Sciences Vol 11, No 3 (2023): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.8930

Abstract

This study aimed to develop an analytical method using Real-time PCR and a specific primer to analyze bovine DNA in meatballs, addressing the issue of non-halal meat being used in halal meatballs. Real-time PCR enables rapid, specific, and sensitive detection, allowing for qualitative and quantitative identification of species in processed products. The research involved designing specific primers for bovine DNA using IDT software, followed by DNA isolation and testing for various parameters such as specifications, linearity, limit of detection, efficiency, and repeatability. The results demonstrated that the primer D-Loop 922 (forward: 5-ATTACCATGCCGCGTGAA-3', Reverse: 5'-GATGAGATGGCCCTGAAGAAA-3'), designed and tested in silico using Primer-BLAST software from NCBI, effectively identified bovine DNA in both fresh meat and meatballs at an optimum annealing temperature of 59.5°C. The real-time PCR method utilizing the D-loop 922 primer successfully amplified bovine DNA in both bovine samples and bovine meatballs at a minimum concentration of 1 ng, with coefficients of variation (CV) of 0.20% for bovine DNA and 0.22% for bovine meatballs. Consequently, the D-loop 922 primer met the testing criteria and can be utilized to authenticate the halal status of meatball products, supporting the implementation of Law No. 33 of 2014 regarding halal certification.
Formulation of Salam (Syzygium polyanthum (wight) walp) Leaves Ethanolic Extract Matrix Patch and Its Evaluation Ermawati, Dian Eka; Andriani, Novi; Darojati, Ulfa Afrinurfadhilah
Journal of Food and Pharmaceutical Sciences Vol 12, No 1 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.9011

Abstract

The total flavonoid content in salam leaves has an anti-inflammatory activity at a dose of 2.1% w/w. For topical anti-inflammatory, a matrix patch has a delivery mechanism that drugs pass through in the skin in a controlled for an extended period. Polymers were the patch's main component to control the drug release. Polyvinyl alcohol (PVA) and alpha-cellulose (AC) were polymers that can increase the rate of drug diffusion and form a strong film layer. Salam leaves were extracted by maceration using ethanol 96%. Matrix patches were made with a combination of PVA and AC in ratios 1:1; 3:1; 1:3. The patches were tested for physicochemical properties. The stability test was conducted at 4, 25, and 40 temperatures for 8 h, respectively. Statistical analysis of the test data used One Way ANOVA with a confidence level of 95%. The results showed that the high concentration of PVA significantly affected the weight and moisture content but did not affect the organoleptic thickness, folding endurance, and pH of the matrix patch. The best matrix patch of salam leaves ethanolic extract was PVA and AC of 3:1 because it met the requirements for the matrix patch, including the weight of 1.96-2.06 grams, thickness of 1.15-1.18 mm, folding endurance >300 times, humidity 25.75 – 30.17% and pH 6.3 – 7.1. The patch contains flavonoids with Rf values for extract and patch of 0.95 and 0.96, respectively. Further study, in vivo anti-inflammatory test is necessary.

Page 16 of 26 | Total Record : 254

 14   15   16   17   18 

Filter by Year

2013 2026


Reset
Filter By Issues
All Issue Vol 14, No 1 (2026): J.Food.Pharm.Sci Article In Press 2026 Vol 13, No 4 (2025): J.Food.Pharm.Sci Vol 13, No 3 (2025): J.Food.Pharm.Sci Vol 13, No 2 (2025): J.Food.Pharm.Sci Vol 13, No 1 (2025): J.Food.Pharm.Sci Vol 12, No 3 (2024): J.Food.Pharm.Sci Vol 12, No 2 (2024): J.Food.Pharm.Sci Vol 12, No 1 (2024): J.Food.Pharm.Sci Vol 11, No 3 (2023): J.Food.Pharm.Sci Vol 11, No 2 (2023): J.Food.Pharm.Sci Vol 11, No 1 (2023): J.Food.Pharm.Sci Vol 10, No 3 (2022): J.Food.Pharm.Sci Vol 10, No 2 (2022): J.Food.Pharm.Sci Vol 10, No 1 (2022): J.Food.Pharm.Sci Vol 9, No 3 (2021): J.Food.Pharm.Sci Vol 9, No 2 (2021): J.Food.Pharm.Sci Vol 9, No 1 (2021): J.Food.Pharm.Sci Vol 8, No 3 (2020): J.Food.Pharm.Sci Vol 8, No 2 (2020): J. Food Pharm. Sci Vol 8, No 1 (2020): J. Food Pharm. Sci Vol 7, No 1-3 (2019): J. Food Pharm. Sci (January-December) In Press Vol 7, No 3 (2019): J. Food Pharm. Sci Vol 7, No 2 (2019): J. Food Pharm. Sci Vol 7, No 1 (2019): J. Food Pharm. Sci Vol 6, No 3 (2018): J. Food Pharm. Sci (Sept-December) In Press Vol 6, No 2 (2018): J. Food Pharm. Sci (May-August) Vol 6, No 1 (2018): J. Food Pharm. Sci (January-April) Vol 5, No 3 (2017): J. Food Pharm. Sci (September-December) Vol 5, No 2 (2017): J. Food Pharm. Sci (May-August) Vol 5, No 1 (2017): J. Food Pharm. Sci (January-April) Vol 4, No 3 (2016): J. Food Pharm. Sci (September-December) Vol 4, No 2 (2016): J. Food Pharm. Sci (May-August) Vol 4, No 1 (2016): J. Food Pharm. Sci (January-April) Vol 3, No 3 (2015): J. Food Pharm. Sci (September-December) Vol 3, No 2 (2015): J. Food Pharm. Sci (April-June) Vol 3, No 1 (2015): J. Food Pharm. Sci (January-March) Vol 2, No 3 (2014): J. Food Pharm. Sci (Sept-December) Vol 2, No 2 (2014): J. Food Pharm. Sci (May-August) Vol 2, No 1 (2014): J. Food Pharm. Sci (January-April) Vol 1, No 3 (2013): J. Food Pharm. Sci (September-December) Vol 1, No 2 (2013): J. Food Pharm. Sci (May-August) Vol 1, No 1 (2013): J.Food Pharm.Sci (January-April) More Issue