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Journal of Food and Pharmaceutical Science

jfps
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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

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Physico-chemical Properties, biological activities and authentication of cod liver oil Rohman, Abdul
Journal of Food and Pharmaceutical Sciences Vol 5, No 1 (2017): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Cod liver oil (CLO), currently, has attracted public awareness and researchers as functional food oils. It is predicted that CLO will experience a great market in the fats and oils industry. CLO has been known to have several biological activities and its price is much higher (10â€“15 times) than common edible oils, thus CLO is subjected to adulteration with lower priced oils, therefore its authentication is highlighted in this review. This article highlighted some of the reported activities of CLO like the prevention of coronary heart disease. In addition, physico-chemical properties of CLO were also described in this review. Some analytical methods, especially spectroscopy and chromatographic based techniques along with its variation have been used for authentication of CLO from oil adulterants. FTIR spectroscopy along with multivariate calibrations have been reported to be used for authentication of CLO from animal fats and vegetable oils fruitfully. Because of its capability to separate specific components in CLO, chromatographic techniques are suitable for such authentication using specific markers. Keywords: cod liver oil, physico-chemical properties, biological activity, authentication.

Authentication of Wild Boar Meat in Meatball Formulation Using Differential Scanning Calorimetry and Chemometrics Guntarti, Any; Rohman, Abdul; Martono, Sudibyo; Yuswanto, Agustinus
Journal of Food and Pharmaceutical Sciences Vol 5, No 1 (2017): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Bakso or meatball is one of the Indonesian favorite foods, commonly made from beef. This food is quite popular among Indonesian societies. Due to the high price of beef, unethical producers may adulterate beef with wild boar meat (WBM). In this study, the potential use of differential scanning calorimetry (DSC) combined with multivariate calibration was used to verify adulteration of WBM in meatball formulation. Oil extracted from WBM is characterized by significantly different cooling and heating DSC thermal profiles. The change of characteristic exothermic and endothermic event in oil with increasing crystallization, melting enthalpy and developing both process over a narrower temperature range is investigated. In this research, we developed DSC and multivariate calibration of Partial Least Square (PLS) calibration to analyze WBM in beef meatball. Meanwhile, the chemometrics of Principle Componen Analysis (PCA) is used to classify WBM and beef in the meatball. The validation model using crystalization profiles yield the coefficient of determination (R2) of 0.999 for the correlation between actual value of WBM (x-axis) and DSC predicted value (y-axis) with equation of y= 0.9999 x + 0.0027, root mean square error of cross validation (RMSECV) of 0.380%, and root mean square error of prediction (RMSEP) of 0.203%. PCA is successfully used for classification of WBM in beef meatball. DSC in combination with PLS and PCA can be an alternative technique for analysis of WBM in meatball.Key words: Differential scanning calorimetry, Wild bear meat, Crystallization profile, Melting profile, Partial least square.

Progress in Synthesis of Monoglycerides for Use in Food and Pharmaceuticals Rarokar, Nilesh Ramesh; Menghani, Sunil; Kerzare, Deweshri; Khedekar, Pramod Bhujangrao
Journal of Food and Pharmaceutical Sciences Vol 5, No 2 (2017): J. Food Pharm. Sci (May-August)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Glycerides are lipid esters of the glycerol molecule and fatty acids. Their primary function is the storage of energy. Due to its structure and properties, glycerol participates in the formulation or synthesis of many compounds such as food products, cosmetics, pharmaceuticals, liquid detergents. Monoglycerides (MGs) can be formed by both industrial chemical glycerolysis and biological or enzymatic processes. Chemical glycerolysis bring issues of low MGs yield, high operating temperature, formation of undesirable by-products and high energy consumption. On the other hand enzymatic processes have advantages of mild reaction conditions and high purity of MGs. But, several purification steps are required to obtain food or pharmaceutical grade MG, such as neutralization of the reaction media and discoloration followed by expensive molecular distillation. The purpose of this article is to review the main challenges in the synthesis of MGs from triglycerides (TGs) contained in the various fixed oils and application thereof in the food and pharmaceuticals.Â Keywords: Â Catalyzation, glycerolysis, molecular distillation, monoglycerides, solid catalysts.

Biochemistry and Bioactive Compounds on Bamboo Shoots as the Main Component in Lumpia Semarang Ainezzahira, Ainezzahira; Mudhita, Cynthia; Giovani, Ivana; Buntoni, Metta Santika; Magdasari, Junita
Journal of Food and Pharmaceutical Sciences Vol 5, No 3 (2017): J. Food Pharm. Sci (September-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Semarang style lumpia (or spring roll) is a typical culinary in Semarang city that uses bamboo shoots as filling. The objective of this study is to determine biochemical contents and bioactive compounds in bamboo shoots as the main filling component of Semarang Style Lumpia. This journal will discuss bamboo shoots in terms of the physical characteristics, chemistry, nutrition, sensory, bioactive compounds that exist in them. The result shows that bamboo shoots have physical characteristics, i.e soft texture, crunchy, and generally yellow. The chemical compositions of raw bamboo shoots per 100 grams are 2.6% of protein, 0.3% of fat, 5.2% of carbohydrate, and 91% of water. Bamboo-shoots are sources of food that have low fat but high fiber and minerals so bamboo shoot can be a source of healthy food. Bamboo shoots also contain 17 amino acids, 8 of which are essential for human body. The flavors found in bamboo shoots are influenced by total sugar content, amino acids, and tannins. In general, bamboo shoots have a spicy flavor that comes from cyanide. Bamboo-shoots contain some phytochemical groups that have roles for health, one of them is phenolic compounds. These compounds provide positive health effects such as anti-oxidants, anti-inflammatory, anti-allergy, and anti-microbial. The antioxidant type of phthiocerol on bamboo shoots can lower cholesterol and protect from free radicals.Â Keywords : Biochemistry, Bioactive, Characteristic, Semarang Style Lumpia, Bamboo Shoots.

Investigation of Effect of Extensively Used Polymers on Thermoreversible Properties of Pluronic Â® Tri-Block Polymer Rarokar, Nilesh Ramesh; Saoji1, Suprit D; Khedekar, Pramod
Journal of Food and Pharmaceutical Sciences Vol 5, No 3 (2017): J. Food Pharm. Sci (September-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

This investigation presents a study on the effect of various polymers on gelling properties of tri-block (PluronicÂ®) copolymers and increasing the stability parameter of in situ gelling system by altering their composition. The tri-block copolymers finds their importance in fabrication of in situ gelling system for the delivery of various kinds of drugs, which can be administered by topical, ophthalmic or parenteral routes. PluronicÂ®, is a category of non-toxic, water soluble, biodegradable poly (ethylene oxide)/poly (propylene oxide)/poly ethylene oxide), tri-block copolymers which have application in formulation of various in situ gelling systems. This formulation undergo thermo-reversible gelation, where it exists as a free flowing liquid at low temperature and gels in the range of body temperature to form stable depot in aqueous environment. Gelling system was prepared according to the 'Cold Method' using different concentration of polymers (15% to 20% w/v) and subjected to the determination of gelation temperature (GT), viscosity study and effect of various polymers on the strength of gelation. Overall study on the gelation of system at particular temperature is the important parameter for formulation of in situ drug delivery system. It was established that addition of 0.5% w/v of HPMC K4M into gelling system make it stable for forming gel in the range of body temperature whereas methyl cellulose, carbopol 934P, and HPMC E-5 restrict the gel formation.Â Key words: Tri-Block Copolymer; Gelation Temperature; Gelling System; Depot.

Piptadenia Africana: Enhances Weight Gain, Oxidative Stress, Hyperlipidemia in Normal and Hypercholesterolemic Male Wistar Rat Onyenibe, Nwozo Sarah; Emmanuel, Oyinloye Babatunji
Journal of Food and Pharmaceutical Sciences Vol 5, No 3 (2017): J. Food Pharm. Sci (September-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Poyphenol rich stem bark of Piptadenia africana (PA) is used to treat gastric pain, fever, cough and we evaluated the effect of daily, continual intake of PA for eight weeks in hypercholesterolemic rats. Thirty six rats were divided into six equal groups, A (positive-control); B (cholesterol) (negative-control); C (100 mg/kg bwt PA); D (200 mg/kg bwt PA); E (cholesterol+100 mg/kg bwt PA) and F (cholesterol+200 mg/kg bwt PA). Corn oil served as vehicle for both cholesterol (40 mg/kg/0.3ml) and PA. PA caused increased weight-gain, no enlarged organs but decreased their protein concentrations relative to control. Serum triglyceride, total cholesterol and LDL-cholesterol were elevated in PA only and PA co-treated cholesterol rats relative to both control groups, culminating in high atherogenic index. Lipidperoxidation increased dose dependently while glutathione-peroxidase, glutathione-S-transferase, reduced glutathione, superoxide dismutase and catalase decreased in PA treated groups relative to controls. Histological examination revealed necrosis of hepatocytes in groups D and moderate coagulation of necrosis of tubules of renal medulla in C. Continuous usage of PA may not be totally safe as it enhances weight gain, unhealthy lipid profile, increase chances of cardiovascular disease, elicits oxidative stress and induces organ toxicity.Â Key words: atherogenic-index, lipidperoxidation, lipid profile, organ toxicity, Piptadenia africana.

Renoprotective Effect of Agmatine Against Cyclosporin A- Induced Nephrotoxicity in Rats El-Kahef, Dalia Hassan; El-kenawi, Asmaa; Suddek, Ghada; Salem, Hatem
Journal of Food and Pharmaceutical Sciences Vol 6, No 2 (2018): J. Food Pharm. Sci (May-August)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

In this study, the modulator effect of agmatine on the oxidative nephrotoxicity of cyclosporin Â (CsA) Â in the kidneys of rats was investigated by determining indices of lipid peroxidation and the activities of antioxidant enzymes, as well as by histological analyses. Furthermore, the effect of agmatine on CsA induced hypersensitivity of urinary bladder rings to ACh was estimated. Twenty-four male Sprague-Dawley rats were randomly divided into three groups, namely control, CsA and CsA plus agmatine. At the end of the study, all rats were sacrificed and then blood, urine samples and kidneys were taken. CsA administration caused a severe nephrotoxicity which was evidenced by an elevation of serum creatinine, blood urea nitrogen, serum lactate dehydrogenase and protein in urine with a concomitant reduction in serum albumin and creatinine clearance as compared with the controls. Moreover, a significant increase in renal contents of malondialdehyde, myeloperoxidase and tumor necrosis factor-alpha together with a significant decrease in renal reduced glutathione, superoxide dismutase activities and nitric oxide content was detected upon CsA administration with increasing the sensitivity of isolated urinary bladder rings to ACh. Agmatine protected kidney tissue against the oxidative damage and the nephrotoxic effect caused by CsA treatment.Â In addition, agmatine significantly reduced the responses of isolated bladder rings to ACh. The results from our study indicate that agmatine supplement attenuates CsA -induced renal injury via the amelioration of oxidative stress and inflammation of renal tubular cells. Exposure to CsA caused vacuolated tubular cells and thickened wall vessels, which was found to be prevented by agmatine concurrent treatment. Our study indicates that agmatine administration with CsA attenuates oxidative-stress associated renal injury by reducing oxygen free radicals and lipid peroxidation and inhibiting inflammatory mediators such as TNF-Î±.Keywords: CsA; Agmatine; Nephrotoxicity; Urinary bladder; TNF-Î±; Nitric oxide

Enzymes Involving in Chocolate Processing Kiyat, Warsono El; Monica, Audrey; Qomariyah, Noor; Manurung, Brian Saputra
Journal of Food and Pharmaceutical Sciences Vol 6, No 1 (2018): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Indonesia is one of the largest cocoa-producing countries in the world, but the productivity of Indonesian cocoa is relatively low compared to other cocoa-producing countries. Many cocoa beans are exported in raw form (raw cocoa beans) so they do not have high economic value. In addition, cocoa beans also can not be consumed directly and must be processed first. The processing of cocoa beans includes curing stage, breaking the fruit, fermentation, soaking and washing, drying, sorting, and storage to producing cacao almonds. The fermenting process of cocoa beans involves the role of the polyphenol oxidase to produce flavor precursor compounds. Furthermore, to improve the quality of the resulting chocolate, protease and carboxypeptidase can be used in the processing of cacao almonds to enhance flavor precursor compounds forming to produce chocolate with stronger flavor characteristics. Processed chocolates can be developed into confectionery with a soft or liquid filler by utilizing invertase to obtain a solid filler during processing that may turn into liquid during storage.Â Keywords : cocoa, chocolate, enzyme, processing.

Subchronic Toxicity Test of Kebar Grass Extract of n-Hexane (Biophytum Petersianum Klotzsch) on Weight, ADG and Vital Organ Weight of Rat (Rattus Norvegicus) Sambodo, Priyo; Nurhayati, Dwi; Purwaningsih, Purwaningsih; Susmiati, Trini; Airin3, Claude Mona
Journal of Food and Pharmaceutical Sciences Vol 6, No 1 (2018): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

The recent study was carried out to determine the effect of Kebar grass extract of N-hexaneÂ (Biophytum petersianum Klotzsch) for 28 days peroral on weight, ADG and weight of vital organs of white rat. Forty male and female rats of Sprague Dawley strain aged 8 weeks were examined. The formulated rats were divided into four groups, group I (control), group II, III, IV (treatment), in which each consisted of five rats. The feed were given as much as 15 g/rat/day, while drinking ad libitum. In the control group, the rats were given solvent extract, group II, III and IV were given fraction of n-hexane of Kebar grass extract at 1 mg/kg BW, 5 mg/kg BW and 10 mg/kg BW peroral, respectively. Test preparation was given daily for 28 days, observation of toxic symptoms was performed every day while weighing was performed once every two weeks. Based on results obtained in this line of research, the findings indicated that Kebar extract administration for 28 days did not cause toxic symptoms in both male and female rats either in dose II, III or IV. Weight and ADG of male and female rats did not indicate significant differences between the control group and the treatment group.Â Keywords:Â kebar grass, rats, subcronic toxicity test, OECD 407

Monitoring of Some Chemical Changes in Turkish Uslu Monocultivar EVOO During 12 Months of Storage Ghanbari Shendi, Esmaeil; Ozay, D. Sivri; Ozkaya, M. T.; Ustunel, N. F.
Journal of Food and Pharmaceutical Sciences Vol 6, No 2 (2018): J. Food Pharm. Sci (May-August)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

In this research, a Turkish olive cultivar named as â€œUsluâ€ locally grown in Akhisar was used for production of monocultivar extra virgin olive oil (EVOO) by using Mobile Olive Oil Processing Unitâ€ (TEM Oliomio 500-2GV, Italy). Olive oil samples were bottled and stored up to 12 months. Some chemical properties such as free fatty acid content, peroxide value, moisture content and UV absorbance value, minor and major components (tocopherols, total phenol compounds and phenolic composition), were determined during storage for 12 months. Chemical parameters such as free fatty acid content, peroxide value of â€œUsluâ€ olive oil samples were in agreement with the trade standards of International Olive Council (IOC).Â Results showed that color values of EVOO changed from green to yellow. UV absorbance values altered during storage. EVOO samples had very low free fatty acidity (0.2%) values which are unusual for commercial olive oils at the end of storage time. Uslu EVOO samples had high content of total phenols (359.33 ppm) and Î±-tocopherol (265.80 ppm). These values decreased approximately 25.37-15.48 % at the end of storage, respectively. Luteolin was the most abundant phenolic compound and its concentration decreased from 289.54 to 257.00ppm during storage. Results showed that tocopherol isomers, total phenols and phenolic compounds content decreased during 12 months storing.

Page 6 of 23 | Total Record : 224

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Home Page

OAI Link

Editorial Team

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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

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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