Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Journal of Food and Pharmaceutical Science

jfps
Website

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 224 Documents

1 2 3 4 5

Review Article: Analysis of Emulsifier in Food Using Chromatographic Techniques Rohman., Abdul; Che Man, Yaakob B; Noviana, Eka
Journal of Food and Pharmaceutical Sciences Vol 1, No 3 (2013): J. Food Pharm. Sci (September-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Emulsifiers so far are important class of additives used in food products. Food industries and regulatory authorities have striven for the continuous development of analytical methods to determine the emulsifiers in foods. Chromatography is one of the powerful analytical techniques used in the analysis of food components due to its capability for the separation and quantitative analyses of emulsifiers. This article describes some chromatographic techniques, namely gas chromatography (GC), high performance liquid chromatography (HPLC), supercritical fluid chromatography (SFC), and planar chromatography for detection and quantification of emulsifiers in food. Sample preparation involved in the analysis of emulsifiers has been also highlighted.

Some Physicochemical Properties of Iranian Native Barberry Fruits (abi and poloei): Berberis integerrima and Berberis vulgaris Ardestani, Samira Berenji; Sahari, Mohammad Ali; Barzegar, Mohsen; Abbasi, Soleiman
Journal of Food and Pharmaceutical Sciences Vol 1, No 3 (2013): J. Food Pharm. Sci (September-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Owing to a combination of medicinal and nutritional values (functional food); barberry plants are of interest to researchers. Barberry is a valuable native Iranian plant which is cultivated as abi and poloei varieties (Berberis integerrima - B. vulgaris). Amounts of ash (1.0671- 0.7363%), fat (2.9674 - 0.6173%), fiber (12.1059 - 2.6222%), protein (0.5043 - 0.1200%), reducing sugars (8.8426 - 6.6671%), total sugar (13.8573 - 9.4827%) and pH (3.160 -3.060) were higher in integerrima whereas moisture content (56.27 - 75.01%), Brix (11.1666 - 17.3333) and colour indexes (L*: 16.8500 - 20.8200, a*: 5.6866 - 34.8400 and b*: -1.0066 - 18.9066) were higher in vulgaris. The amounts of P, Zn, Fe, Na and K (ICP technique) in vulgaris were significantly higher than those of integerrima (whole and seedless fruits) and the highest amounts of Mn, Mg, and Cu, Ca were recorded in whole and seedless fruits of integerrima, respectively. Total phenolic and total anthocyanin contents were 8530 and 183.51 mg in 100 g fresh fruits of B. integerrima (as major anthocyanin delphinidin-3-glucoside equivalent), 3450 and 14.8 mg in 100 g fresh fruits of B. vulgaris (as major anthocyanin pelargonidin-3-glucoside equivalent), respectively.

Differentiation of Bovine and Porcine Gelatin Based on Spectroscopic and Electrophoretic Analysis Hermanto, Sandra; Sumarlin, La Ode; Fatimah, Widya
Journal of Food and Pharmaceutical Sciences Vol 1, No 3 (2013): J. Food Pharm. Sci (September-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

This study was conducted to explore the differentiation of bovine and porcine gelatins before and after pepsin hydrolysis based on peptide pattern from spectroscopic and electrophoretic analysis due to development of the halal food products analysis. In this study, pepsin (EC 3.4.23.1)Â was used to hydrolyze the two sources of gelatin with consideration to its ability to digest up to 20% of ingested amide bonds by cleaving preferentially after the N-terminal of aromatic amino acids such as phenylalanine, tryptophan, and tyrosine. In this study, we expect to produce the fragment of gelatins with differentiation in relative molecular weights. Gelatins fragments then analyzed by UV-Vis and FTIR spectroscopy to characterize the functional groups on each source of gelatins, followed by SDS-PAGE (Sodium Duodecylsulphate Polyacrylamide Gel Electrophoresis) to identify the molecular weight of the resulting fragments. In UV-Vis spectroscopy, both gelatin source before and after hydrolysis had different absorbance at 229 nm and 240 nm showing the proportion of C=O amida and differences in two-dimensional conformation of the peptide. In terms of FTIR spectra, both gelatin have wavenumber at 3300-3400 cm-1 (NH stretching), 1600 cm-1 (C=O stretching, amida), 1500 cm-1 (C-N stretching), and at 620-767 cm-1 (OCN bending). This indicates that the relative amino acid compositions from two sources of gelatins were relatively different. In contrast, SDS-PAGE analysis does not give a real differentiation, except for porcine gelatin, that fragments which on 2 hour incubation show two peptide fragments with molecular sizes below 36,2 kDa and 28.6 kDa.

Physico-Chemical, Mineral, Amino Acid Composition, in Vitro Antioxidant Activity and Sorption Isotherm of Pithecellobium dulce L. Seed Protein Flour Rao, Galla Narsing
Journal of Food and Pharmaceutical Sciences Vol 1, No 3 (2013): J. Food Pharm. Sci (September-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Pithecellobium dulce L. seed protein flour (PSPF) was evaluated for the chemical, mineral, amino acid composition, in vitro antioxidant activity and sorption isotherm. Protein content was found to be 39.22% PSPF. Calcium (48 mg) and phosphorus (542 mg/100 g) were observed in major quantities. Major amino acids were determined as glutamic acid, arginine, aspartic acid, lysine, valine, threonine and leucine. The ratio of essential to nonessential amino acids was observed to be 0.61. Essential amino acids were higher than the reported amounts for 70 kg person (100 g seed protein flour) as per FAO/WHO/UNU requirements. DPPH, Inhibition (25-73%) and ferric reducing power OD (0.136-0.523) are increased with increasing concentration of PSPF from 3-15 mg. SDS-PAGE of PSM and PSPF showed similar polypeptides with molecular weights from 205 kDa to 12 kDa. The IMC (10.34%) of PSPF, which equilibrated at 69% RH, indicated the non-hygroscopic nature.

Estimation of Naturally Produced Water-Soluble Vitamins in Different Asavas and Arishtas Using Liquid Chromatography Singh, Nikhil Kumar; Sharma, Alok; Sharma, Meena; Singh, Rahul; Katiyar, Chandrakant
Journal of Food and Pharmaceutical Sciences Vol 1, No 3 (2013): J. Food Pharm. Sci (September-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Self fermented polyherbal Ayurvedic preparations are called Asavas and Arishtas and are efficacious classical preparations. Insignificant efforts have been made to delve deep into scientific rationale of this ancient dosage form of Ayurveda. An investigative analysis using reversed phase chromatography was conducted to evaluate and estimate the presence of water-soluble vitamins in seven Asavas and Arishtas namely Drakshasava, Ashokarishta, Dashmulrishta, Khadirarishta, Lauhasava, Arjunarishta and Ashwagandharishta. The study revealed that these preparations contained water soluble vitamins B1, B2, B3 & B6 in significant concentrations. Reversed phase high performance liquid chromatography was carried out on an Agilent 1200 DAD system. Separation was carried out on an Inertsil ODS 3 V column (250 mm x 4.6 mm, 5 Âµm) at wavelength of 265 nm.Â

Differentiation of Bovine and Porcine Gelatins in Soft Candy Based on Amino Acid Profiles and Chemometrics Raraswati, Mita Amalia; Triyana, Kuwat; ., Triwahyudi; Rohman, Abdul
Journal of Food and Pharmaceutical Sciences Vol 2, No 1 (2014): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Gelatin is widely used in some food products, including soft candy (one of food products preferred by children). Most of the gelatin available in the market derived from pigs. Some religions like Islam and Jews prohibited their followers to consume any food products containing pig derivatives, including porcine gelatin. Therefore, it is necessary to develop some rapid and reliable methods for detection of porcine gelatin in soft candy. The purpose of this study was to differentiate and classification the gelatin sources (porcine or bovine) in soft candy based on amino acid profiles combined with chemometrics of principal component analysis (PCA). Separation and determination of amino acid was conducted by reversed-phase HPLC using a fluorescent detector, after being derivatized Â with ortho-phtalaldehyde in 2-mercaptoethanol (OPA/2-MCE). Parameters of peak height percentage of each amino acids from each sample were analyzed by PCA. Based on PC1 and PC2, porcine and bovine gelatins in soft candy could be apparently distinguished.

Paracetamol Supplementation Does Not Alter The Antitumor Activity and Lung Toxicity of Bleomycin Suddek, Ghada M.; Salem, Hatem A.; Badary, Osama A.; Gameil, Nariman M.; El-Kashef, Hassan A.
Journal of Food and Pharmaceutical Sciences Vol 2, No 1 (2014): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Bleomycin (BLM) is well known by its antitumor activity both in vitro and in vivo. However, pulmonary fibrosis has been considered the dose limiting toxicity of the drug. Hyperpyrexia following injection of BLM was reported thus, paracetamol is sometimes administered with BLM as antipyretic drug. Actually, paracetamol was found to interfere with cytotoxicity of some drugs. This study was conducted to investigate the effect of paracetamol administration on the antitumor and lung toxicity of BLM. The antitumor activity was evaluated both in vitro and in vivo using Ehrlich ascites carcinoma (EAC) cells. Paracetamol did not alter the antitumor effect of BLM in vitro or in vivo. The lung toxicity of BLM was evidenced by decrease in the body weight, increase in the lung/body weight ratio, decrease in the response of pulmonary arterial rings to 5-hydroxytryptamine (5-HT) and increase in the contractility of tracheal smooth muscles induced by acetylcholine (ACh). The toxicity was also confirmed biochemically by marked increases in hydroxyproline and lipid peroxidation in rat lung and the decrease in reduced glutathione (GSH) level. Pretreatment with paracetamol did not significantly change lipid peroxidation, GSH level, percent survival of rats or the response of pulmonary arterial rings and tracheal smooth muscles to 5-HT and ACh respectively. The results of the present study indicated that paracetamol neither modified the antitumor effect of BLM nor changed drug-induced lung toxicity.

Physico-Chemical, Functional and Antioxidant Properties of Roe Protein Concentrates from Cyprinus carpio and Epinephelus tauvina Rao, Galla Narsing
Journal of Food and Pharmaceutical Sciences Vol 2, No 1 (2014): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Roe protein concentrates prepared from Cyprinus carpio (CRPC) and Epinephelus tauvina (ERPC) were investigated for physico-chemical characteristics, functional properties and antioxidant activity. Cyprinus and Epinephelus roes yielded 19.5% and 21.5% of protein concentrates possessing 70.71% and 85.9% protein, respectively. Moisture sorption isotherms of roe protein concentrates indicated the non-hygroscopic nature of CRPC with initial moisture content (IMC) of 8%, which equilibrated at 63% RH and hygroscopic nature of ERPC with IMC of 4.9%, which equilibrated at 42% RH. Water absorption capacity, oil absorption capacity, foam capacity and lower foam stability and emulsifying capacity were found in ERPC than in CRPC respectively. Maximum solubility of protein was 17.79% and 16.89% at pH 12, observed in CRPC and ERPC respectively. Higher buffer capacity was observed in both roe protein concentrates in alkali medium. Antioxidant activity determined by the DPPH radical scavenging activity was higher, and ferric reducing power was observed to be lower in ERPC.

Analytical Method Validation of Selected Organochlorine Pesticides in Fortified Rice Using Gas Chromatography with Electron Capture Detector Wardani, Mutia Kusuma; Sutriyanto, Bambang; Lukitaningsih, Endang; Rohman, Abdul
Journal of Food and Pharmaceutical Sciences Vol 2, No 1 (2014): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Gas chromatography with electron capture detector (GC-ECD) has been validated for simultaneous determination of selected organochlorine pesticides namely heptachlor, endosulfan, dieldrin, dan p,pâ€™-dichlorodiphenyltrichloroethane (p,pâ€™-DDT) using aldrin as standard internal. Some parameters for analytical method validation were evaluated, i.e. linearity, precision, sensitivity expressed with limit of detection and limit of quantification, and recovery. GC-ECD was linear for determination of these pesticides with r values â‰¥ 0.99. The values of LOD obtained were 2.50, 2.97, 1.61, and 2.54 ng/mL for heptachlor, endosulphan, dieldrin, and p,pâ€™-DDT, respectively. Furthermore, the relative standard deviation (RSD) values obtained for the assessment of analytical precision were lower than those required by Horwitz. Finally, the used GC-ECD method was accurate for determination of these organochlorine psticides in fortified rice samples which were indicated by the acceptable recovery percentages.

Differentiation of Lard from Other Edible Fats by Gas Chromatography-Flame Ionisation Detector (GC-FID) and Chemometrics Dahimi, Omar; Hassan, Mohd. Sukri; Rahim, Alina Abdul; Abdulkarim, Sabo Mohammed; Mashitoh A., Siti
Journal of Food and Pharmaceutical Sciences Vol 2, No 1 (2014): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

The presence of lard or its derivatives in any food products is a serious religious issue among Muslim and Judaism. Thus, the objective of this study was to investigate the use of gas chromatography with flame ionisation detector (GC-FID) coupled with chemometrics techniques such as Principle Components Analysis (PCA) and K-mean cluster analysis to differentiate lard adulteration at very low concentrations in beef and chicken fats. The measurements were made from the pure lard, beef tallow, pure chicken fat; and beef tallow (BT), chicken fat (CF) adulterated with different concentrations of lard (0.5%-10% in BT and CF). The data were first scaled into standardisation before PCA is performed to each of the scaled data using Unscrambler software. The Scores plots and loadings plots of each scaled data were compared and studied. The results showed that lard contains higher fatty acid (FA) of C18: 2cis and low C16:0 FA, but oppositely for beef tallow and chicken fat. The amount of C4:0, C14:0, and C18:0 FAs are approximately similar for all fats.Â Others FAs are small in amount and nearly similar for both. Additionally, PCA was able to significantly identify lard, beef fat, chicken fat and the mixtures of lard and beef tallow, lard and chicken fat, even at lower concentration level (0.5 % lard-99.5% beef tallow / chicken fat (w/w). K-mean cluster only able to classify the pure lard (LD), pure chicken fat (CF) and pure beef tallow (BT)

Page 2 of 23 | Total Record : 224

1 2 3 4 5

Filter by Year

2013 2025

Filter By Issues

All Issue 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

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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