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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 307 Documents
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Optimization of Oral Disentegrating Film (ODF) Matrix from Alginate and Pectin/Gum Acacia/Carrageenan Polymer Using PEG/Glycerol as Plasticizer: Matrix Film From Alginate and Pectin/Acacia Gum/Caragenan Viviane Annisa; Fajar Aji Lumakso; Ghiffari Ahnaf Danarwindu; Khasbi Andi Irawan
Journal of Food and Pharmaceutical Sciences Vol 14, No 3 (2026): 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.27153

Abstract

Oral dispersible film (ODF) is an innovative oral drug dosage form that is easy to consume, especially by pediatric, geriatric, and low-compliance patients. This preparation quickly disintegrates in the mouth without the need for water, providing a rapid onset of action, high bioavailability, and comfort of use. Hydrophilic polymers such as alginate are often used because they form strong films and dissolve readily in saliva. One important component in ODF formulations is a plasticizer, which increases flexibility and reduces film fragility. Two common plasticizers used are polyethylene glycol (PEG) and glycerol, each with different characteristics. This research method uses solvent casting. The polymers used are combinations of alginate:pectin, alginate:gum acacia, and alginate: carrageenan, with ratios of 3:0, 3:1, 3:2, 2:2, 2:1, and 0:3. Each polymer formulation was given additional PEG400 or glycerol at three concentration levels: 1%, 2.5%, and 5%. All formulas were tested for organoleptic, physical characteristics, disintegration time, strength, elongation, Scanning Electron Microscopy (SEM), and FTIR. The selection of glycerol and PEG400 plasticizers can affect disintegration time, tensile strength, elongation percentage, and SEM. Polymers also affect film characteristics, including the type of polymer and the concentration of the combined polymers.
Ultra-Processed Food Exposure from Childhood to Young Adulthood: A Systematic Review of Obesity Risk, Cardiometabolic Dysregulation, and Emerging Biomarkers Melisa Yuniarti; Anita Rahmiwati; Suci Destriatania
Journal of Food and Pharmaceutical Sciences Vol 14, No 3 (2026): 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.27418

Abstract

Ultra-processed foods (UPFs) have become an increasingly prominent component of dietary patterns worldwide, especially among children, adolescents, and young adults. Accumulating evidence links high UPF consumption to obesity and cardiometabolic disorders, yet findings remain fragmented across developmental stages and outcome domains. This systematic literature review aimed to synthesize evidence on associations between UPF exposure from childhood through young adulthood and (i) overweight and obesity trajectories, (ii) cardiometabolic dysregulation, and (iii) emerging biomarkers of early metabolic risk. This systematic review was carried out following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) framework. Peer-reviewed observational studies were identified through structured searches of Scopus and assessed for eligibility based on predefined criteria. Included studies primarily quantified UPF intake using the NOVA classification and reported obesity-related, cardiometabolic, or biomarker outcomes in youth and young adults. Due to heterogeneity in study design, populations, and exposure metrics, findings were synthesized narratively. Findings derived from both longitudinal and cross-sectional research consistently indicate that greater consumption of UPFs is linked to a higher likelihood of overweight and obesity across different stages of development, alongside adverse cardiometabolic profiles including impaired glucose homeostasis, dyslipidemia, inflammation, and altered appetite-regulating hormones. Emerging biomarkers, such as puberty sensitive indicators and nutritional status markers, suggested early biological perturbations linked to UPF intake. Structural determinants including food marketing, socioeconomic vulnerability, and food environments strongly shaped UPF exposure and modified health outcomes. Overall, UPF consumption across early life is consistently associated with metabolic risk, underscoring the need for life-course oriented, multi-level prevention strategies.
Antibacterial Activity of Vernonia amygdalina Leaf Extract and Fraction against the Growth of Escherichia coli Bacteria Norainny Yunitasari; Nastiti Trikurniadewi; Arum Sani Hidayah; Herlina Deka Putri Harjo; Ananda Aulia Nazihah
Journal of Food and Pharmaceutical Sciences Vol 14, No 3 (2026): 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.27927

Abstract

Vernonia amygdalina leaves are known to possess antibacterial activity, which is commonly evaluated using ethanol extracts. However, solvent polarity plays a crucial role in extracting secondary metabolites that contribute to antibacterial effects. This study aimed to evaluate the antibacterial activity of Vernonia amygdalina leaf extracts obtained using different solvents. The extraction was performed by maceration using methanol and ethyl acetate. Three maceration processes were conducted using the same amount of leaf powder: methanol (M1), ethyl acetate (M2), and methanol followed by fractionation (M3). The M3 extract was further fractionated using n-hexane and ethyl acetate. Antibacterial activity was tested using the disc diffusion method. The results showed that M1 and the ethyl acetate fraction of M3 exhibited higher antibacterial activity than M2, as indicated by inhibition zone diameters of 8.56 mm (M1), 5.50 mm (M2), and 7.71 mm (M3). These differences are likely due to variations in the types and amounts of secondary metabolites extracted by each solvent. Further studies are recommended to investigate the correlation between secondary metabolite content and antibacterial activity of Vernonia amygdalina and other herbal plants.
Impact of Butter, Margarine, and Coconut Oil on the Sensory Quality of Baked Brownies: A Descriptive Sensory Analysis Approach Lucy Fridayati; Reska Mayefis; Ifnalia Rahayu; Nadira Ulfach
Journal of Food and Pharmaceutical Sciences Vol 14, No 3 (2026): 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.28265

Abstract

This study investigated the effect of different fat sources; butter, margarine, and coconut oil on the sensory quality of baked brownies using a descriptive sensory analysis approach. Sensory evaluation was conducted based on five organoleptic attributes: shape, color, aroma, texture, and taste. The experiment employed a completely randomized design (CRD) consisting of three treatments with three replications. Sensory data were collected from five expert panelists using a structured hedonic questionnaire and subsequently analyzed using analysis of variance (ANOVA), followed by Duncan’s multiple range test when significant differences were detected. The results indicated that the substitution of butter with margarine or coconut oil did not produce statistically significant differences (p > 0.05) across all sensory attributes evaluated. Although brownies formulated with butter generally obtained slightly higher mean scores, particularly for aroma, texture, and flavor intensity, these differences were not sufficient to demonstrate a significant treatment effect. All formulations exhibited comparable sensory profiles characterized by a dense and moist crumb, a dry surface texture, a blackish-brown color, and a characteristic chocolate flavor. These findings suggest that margarine and coconut oil can serve as viable alternatives to butter in brownie production without compromising overall sensory quality. The study provides practical implications for bakery product formulation by supporting flexibility in fat selection based on economic, nutritional, or availability considerations rather than sensory performance alone.
Irritation Test using the HET-CAM Method on A Sunscreen Formulation Containing A Combination of Tea Tree Oil and Raspberry Oil Nadia Miftahul Jannah; Septia Faranggi
Journal of Food and Pharmaceutical Sciences Vol 14, No 3 (2026): 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.26328

Abstract

Exposure to ultraviolet (UV) radiation and the risk of skin irritation are major challenges in the development of modern skincare products. Sunscreens not only serve to protect the skin from UV radiation but must also meet safety requirements and be non-irritating. Tea tree oil (Melaleuca alternifolia) possesses anti-inflammatory, antimicrobial, and wound-healing properties, while raspberry oil (Rubus idaeus) is rich in antioxidants, vitamin E, and essential fatty acids beneficial for skin health. The combination of these two oils has the potential to enhance sunscreen effectiveness while providing additional natural anti-inflammatory benefits. This study aims to evaluate the irritation effect of a sunscreen cream formulation containing a combination of tea tree oil and raspberry oil using the HET-CAM (Hen’s Egg Test–Chorioallantoic Membrane) method. This method was chosen because it can mimic vascular responses similar to human skin, where parameters such as hemorrhage, coagulation, and membrane damage serve as indicators of irritation levels. The results of this study are expected to provide scientific information regarding the safety of the combined essential oils and support the development of safe, effective, and natural cosmetic products with anti-inflammatory sunscreen potential.
Optimization of Kefir Tablet Formulation using Acacia Gum as A Natural Binding Agent Hestiary Ratih; Ridha Dwita Putri; Slamet Ibrahim; Mira Andam Dewi
Journal of Food and Pharmaceutical Sciences Vol 14, No 3 (2026): 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.26798

Abstract

Kefir enriched with Lactic Acid Bacteria (LAB) potentially has excellent health benefits as a probiotic beverage but its stability in liquid forms is limited. In order to attain stabilization and standardization of appropriate doses, kefir was converted to powders and subsequently formed into tablets using the wet granulation method after spray drying. This study aimed to optimize the formulation by comparing three concentrations of gum acacia (F1: 5%, F2: 10%, F3: 15%) as a natural binder and protective agent. Granule evaluation confirmed all formulations had low moisture content and good flow properties, with F3 exhibiting the best compressibility index (12.78%). Tablet evaluation showed all formulations met the friability (≤ 1%) and disintegration time (≤ 15 minutes) requirements. For tablet hardness, only F2 and F3 met the specification (≥ 4 kP), with F3 achieving the highest value (6.12 ± 0.09 kP). LAB viability showed a positive correlation with binder concentration, with F3 producing the highest colony count (709 ± 1.4 x 107 CFU/g). Throughout, F3 was able to produce the best quality intact matrices, extensive protective matrices, and outstanding viability among the LAB, F3 has pronounced to be the most propitious to be a very stable probiotic nutraceutical formulation.
Formulation and Evaluation of Liquid Soap Containing Ethanolic Extract of Eleutherine palmifolia (L.) Merr. Leaves Erna Prihandiwati; Nur Ainah; Muhammad Ma'ruf; Senya Puteri Amalia; Eka Kumalasari; Muhammad Aulia Irwansyah; Olivia Olivia
Journal of Food and Pharmaceutical Sciences Vol 14, No 3 (2026): 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.30088

Abstract

Eleutherine palmifolia (L.) Merr is a native plant of South Kalimantan with considerable potential for health applications. Previous studies have reported that its leaves contain various bioactive compounds, including alkaloids, flavonoids, steroids, tannins, and saponins, which contribute to antibacterial and antioxidant activities. Liquid soap is one of the most practical and widely used dosage forms for antibacterial purposes. Therefore, this study aimed to formulate and evaluate the physical characteristics of liquid soap containing ethanol extract of E. palmifolia leaves and to determine the optimal formulation that meets quality standards. An experimental study was conducted using three formulations with different concentrations of Cocamide DEA (0.5%, 1%, and 1.5%). The formulations consisted of E. palmifolia leaf extract, virgin coconut oil (VCO), potassium hydroxide (KOH), Na-CMC, stearic acid, BHT, lemongrass oil, and distilled water. The prepared liquid soaps were evaluated for pH, viscosity, foam stability, storage stability, hedonic properties, antibacterial activity, and irritation potential. The results showed that Formula 2 containing 1% Cocamide DEA exhibited the most favorable overall characteristics, providing a balance between physical stability, user comfort, and respondent acceptance. Formula 3 produced the highest foam stability but caused a dry sensation on the skin. Furthermore, Formula 2 containing 1.5% E. palmifolia extract demonstrated strong inhibitory activity against Staphylococcus aureus and moderate inhibitory activity against Escherichia coli. All formulations met the required quality parameters and showed no irritation effects. In conclusion, liquid soap formulated with 1% Cocamide DEA and 1.5% E. palmifolia leaf extract was identified as the optimal formulation. The conclusion of the results of this product meets the requirements of SNI 06-4085-1996, exhibited good physical stability, was non-irritating, and showed potential as a natural antiseptic liquid soap.
Status of Patients' Satisfaction with Hospital Food Services Among Patients Admitted in Tertiary Level Hospitals in Dhaka City Nazat Sultana; Al Mamun; Roksana Parven
Journal of Food and Pharmaceutical Sciences Vol 14, No 4 (2026): 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.23089

Abstract

Food service in hospitals is the primary source of nutrition, and the diet provided during a hospital stay is a crucial part of patient management. Food service management in hospitals plays a vital role in providing dietary meals to meet patients’ nutritional needs. The quality of hospital food service is also a key factor in measuring patient satisfaction. We aimed to determine the level of patient satisfaction regarding hospital food services and identify factors associated with patient satisfaction in relation to food services. This cross-sectional study was conducted at the Kurmitola General Hospital and Border Guard Hospital, Dhaka, including adult patients admitted to selected tertiary-level hospitals. The study enrolled adult male and female patients admitted to hospitals with over 300 beds, excluding those with stays of under three nights, critical illness, communication impairment, tube feeding, or who were healthcare personnel. Data were collected using a modified Hospital Food Experience Questionnaire (HFEQ), and patient satisfaction was measured using a 5-point Likert scale ranging from 1 to 5, with total scores from 14 to 70 indicating increasing levels of satisfaction. Among 347 participants of the study, the mean age was 39.81 years. 51% of the respondents were unsatisfied with the hospital food services. Among the factors influencing satisfaction, occupation and education were statistically significant with p<0.001 and p=0.031. Key areas of dissatisfaction included the absence of drinking water facilities after meals, poor hand-washing facilities, and inadequate use of protective gear by food service staff. The findings highlighted the need for improvements in these areas.
Formulation and In-Vitro SPF Evaluation of Creams Robusta Coffee (Coffea canephora L) Fruit Peel Extract Nur Khairi; Maulita Indrisari; Zulham Zulham; Imelda Pauru
Journal of Food and Pharmaceutical Sciences Vol 14, No 4 (2026): 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.26345

Abstract

This study evaluated Robusta coffee (Coffea canephora L.) fruit peel extract as a natural photoprotective ingredient in topical cream formulations and determined its in vitro Sun Protection Factor (SPF). The ethanolic extract of dried Robusta coffee fruit peel was obtained by maceration and characterized by qualitative phytochemical screening. The extract was incorporated into oil-in-water cream formulations at concentrations of 1%, 3%, and 5%, while a base cream without extract was used as the control. The cream formulations were assessed for organoleptic properties, homogeneity, emulsion type, pH, spreadability, adhesion, viscosity, and accelerated physical stability. SPF was determined using UV spectrophotometry. The results showed that all formulations maintained skin-compatible pH and exhibited appropriate spreadability, adhesion, and viscosity, with satisfactory physical stability under accelerated conditions. Formulas 2 and 3, with extract concentrations of 3% and 5%, met the required organoleptic properties, homogeneity, emulsion type, pH, spreadability, adhesion, and viscosity standards. The base cream showed an SPF value of 5.70 (moderate protection). Incorporation of 1% extract increased the SPF to 6.40 (extra protection), while 3% and 5% extracts yielded SPF values of 12.85 (maximum protection) and 16.32 (ultra protection), respectively. These findings suggest that Robusta coffee fruit peel extract can effectively enhance the photoprotective capacity of sunscreen creams in a concentration-dependent manner. As an agro-industrial by-product, Robusta coffee fruit peel has potential to be utilized as a sustainable natural ingredient in sunscreen formulations. Further in vitro and in vivo studies, including UVA protection, photostability, and long-term stability, are recommended to fully assess its clinical relevance and product applicability.
Fingerprinting Profiling of Etawa Kefir for Formalin Counterfeiting Combined with Chemometrics Mitsalina Fildzah Arifah; Nofran Putra Pratama; Anjar Windarsih; Kholif Sholehah Indra Kurniasih; Nenci Marzela Afi; Widiya Dwi Handayani; Najwa Wahyu Aula; Tasya Hardina Adha; Rahzopan Seraguma
Journal of Food and Pharmaceutical Sciences Vol 14, No 4 (2026): 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.26840

Abstract

Milk adulteration has become a significant issue in Indonesia, particularly in high-value commodities such as Etawa goat milk and its fermented products, which are widely produced in the Special Region of Yogyakarta. Formalin adulteration in fermented dairy products poses a critical food safety concern, necessitating rapid, reliable, and non-destructive analytical strategies. This study aimed to develop a combined fingerprinting FTIR profile and chemometric approach for detecting and quantifying formalin adulteration in kefir across concentrations ranging from 1% to 10% v/v. Spectral data were processed using multivariate modeling, including Linear Discriminant Analysis (LDA) for classification and Principal Component Regression (PCR) and Partial Least Squares (PLS) for quantitative prediction. Linear Dicriminant Analysis (LDA) applied to classify samples and identify unique spectral markers. The results demonstrated that authentic Etawa goat milk exhibited a consistent spectral pattern, while adulterated samples showed significant variations, particularly in protein, methanol and carbohydrate-associated bands. The LDA model successfully distinguished pure and adulterated samples, demonstrating clear class separation driven by formalin-induced spectral variations. Quantitative analysis revealed that the PCR model outperformed PLS, exhibiting superior precision with RMSEC and RMSEP values below 2% and strong linearity (R² > 0.99) within the selected wavenumber region (3600–1100 cm⁻¹). These findings indicate that PCR offers robust predictive capability for formalin detection and can serve as an effective tool for routine quality control. Overall, the integration of FTIR spectroscopy and chemometric modeling provides a rapid, accurate, and reproducible method for monitoring adulteration in fermented dairy products.

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