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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 224 Documents
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Characteristics of Purple Sweet Potato Yogurt and Its Effect on Lipid Profiles of Sprague Dawley Rats Fed with High Fat Diet Lily Arsanti Lestari; Qisthira Swasti Amirina; Dina Septari Anindyah; Ainun Nisa; Annisa Nurul Huda; Widiyani Indrianingrum; Prasetyastuti; Nurliyani
Journal of Food and Pharmaceutical Sciences Vol 8, No 2 (2020): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.679

Abstract

The objectives of this study were to evaluate the effect of purple sweet potato (PSP) yogurt on thelipid profile of Sprague Dawley rats. The PSP yogurt was made from fresh PSP (F-PSP) and its powder (P-PSP).The viscosity, pH, total titratable acid, proximate, antioxidant activity, anthocyanin content, and total lacticacid bacteria (LAB) between those yogurts were compared. Selected yogurt was given to Sprague Dawley ratsfor 4 weeks. Serum lipid profiles were determined after 2 and 4 weeks of treatment. F-PSP yogurt has betterphysical, chemical and microbiological properties compared to P-PSP yogurt. The serum cholesterol andtriglyceride levels in F-PSP yogurt group was not significantly different compared to control group (P>0.05).However, the reduction of serum LDL cholesterol in F-PSP yogurt group was significantly higher than controlgroup. The serum HDL cholesterol in the yogurt group decreased after 2 weeks of treatment, but it increasedafter 4 weeks of treatment. F-PSP yogurt could be used as an alternative functional food that could lower theblood cholesterol level because of the ability to reduce the LDL cholesterol level.
The Effect of Methanolic Extract and Ethyl Acetate Fraction of Kepel Fruit (Stelechocarpus burahol) to α-Glutathione S-Transferase Enzyme Concentration of Rat Liver and Blood Induced by CCl4 Yusuf Rabbani; Claude Mona Airin; Sugeng Riyanto
Journal of Food and Pharmaceutical Sciences Vol 8, No 2 (2020): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.691

Abstract

Degenerative diseases are mostly caused by high free radical concentrations in the body. Kepel fruit(Stelechocarpus burahol) is known to contain flavonoid compounds, a class of compounds that has free radicalscavenging activity in the body and could affect the activity of antioxidant enzymes. There have been reportsthat methanolic extract and ethyl acetate fractions of Kepel fruit have the lowest IC50 values, compared toextracts or fractions which are made using other organic solvents, on in vitro assays so that flavonoids aresuspected as responsible compounds to the free radical scavenging activity. This study aimed to identify thepresence of flavonoid content in methanolic extract and the fraction of ethyl acetate of Kepel fruit and also itseffect on rat alpha Glutathione S-Transferase (α-GST) enzyme concentration for the function to prevent hepaticcell damage due to carbon tetrachloride exposure. The identification of flavonoids content used a series ofcolor chemical reaction tests and thin layer chromatography that used silica gel 60F254 as the solid phase andmixture of ethyl acetate, formic acid, glacial acetic acid, and water (100: 11 : 11: 20 v/v) as the mobile phase.This study used 30 Sprague-Dawley female rats (age 2-3 months) that were grouped into 5 groups as solventcontrol (CMC-Na) group, negative control (CCl4) group, positive control (vitamin C) group, methanolic extractgroup, and ethyl acetate fraction group. All groups were induced with carbon tetrachloride (CCl4) compoundsexcept for the CMC-Na solvent control group. Blood sampling at 0 h, 24 h, and 72 h, while liver sampling at 24h and 72 h, with 3 samples each group. The analysis of rat α-GST enzyme concentrations used theEnzyme-linked Immunosorbent Assay (ELISA) method. Based on the phytochemical test, the methanolicextract and the ethyl acetate fraction of Kepel fruit have been identified contains flavonoids compound. Basedon the in vivo study, the positive control group's α-GST enzyme concentration was decreased, while thenegative control group's α-GST enzyme concentration was increased. Administration of methanolic extractand ethyl acetate fraction also decreased both liver and blood rat α-GST enzyme concentrations, althoughwithout significant correlation, and still could prevent the hepatic cell damage due to carbon tetrachlorideexposure.
Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources Lily Arsanti Lestari; Resha Ayu Wildiana; Fatma Zuhrotun Nisa'; Yuny Erwanto; Yudi Pranoto
Journal of Food and Pharmaceutical Sciences Vol 7, No 3 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.702

Abstract

Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims areforbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, wedeveloped a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This studyaimed to determine the effect of various gelatin on the physical, chemical, and sensory properties of ice cream.Bovine, fish, and buffalo gelatin with the same concentration of 0.3% are added as ice cream stabilizer. Weevaluated the overrun, melting rate, viscosity, as well as the nutrient content. The sensory properties weretested using a hedonic test using a 7-point scale. The substitution of carboxymethyl cellulose (CMC) withvarious gelatin did not affect the overrun, the melting rate, ash and protein content as well as sensoryattributes (p>0.05). On the other hand, ice cream with various gelatin significantly affected the viscosity,moisture, fat, and carbohydrate content (p<0.05).
Analytical method development of pitavastatin-loaded SNEDDS formulation: Multivariate analysis regarding ultraviolet spectrophotometry analysis Kuncahyo I; Choiri S; Fudholi A; Abdul Rohman; Ronny Martien
Journal of Food and Pharmaceutical Sciences Vol 7, No 1 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.703

Abstract

Herein, this work aimed to develop and assess feasibility of multivariatemodel of partial least square analysis for specific quantification ofpitavastatin (PVT)-loaded self-nano emulsion (SNE) formulation using UVVis spectrophotometry.PVT loaded into self-nano emulsion formulation comprising of Capryol-90, Tween 80, and Transcutol P under different loading levels i.e. 10-90mg/mL. All samples scanned using UV-Vis spectrophotometer from 300-200nm. PVT and SNE were prepared separately for estimation of interference.Multivariate model was constructed using partial least square (PLS)regression analysis as well as principal component analysis for qualitativepattern recognition. Cross-validation using a leave one out technique andgoodness of fit parameters were applied for model evaluation.The results revealed that maximum sensitivity of PVT was obtained at 244nm. SNE formulation had different interference value and decreasedexponentially as increasing the PVT loading in the SNEDDS formulation. Thehighest drug loading had an interference value of 7.11%. Therefore, theSNEDDS formulation interfered the PVT quantification and mainlydepended on the drug loading. Finally, multivariate analysis, PLS could beapplied to eliminate the placebo/formulation interference for PVTquantification independently towards drug loading level.
Obtain Cucurbitacin from Ecballium elaterium and Cucurbita pepo and Converting into a Pharmaceutical Form Derya Duran
Journal of Food and Pharmaceutical Sciences Vol 7, No 1 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.704

Abstract

The squirting cucumber plant is widely used in the treatment of sinusitis,rheumatism, and hepatitis.It is reported that the liquid obtained from fruitsis widely used in the treatment of sinusitis among people, especially inTurkey. The active components of Nigella sativa seeds are shown to beeffective in inflammatory diseases caused by histamine. In this study, it wasaimed to create a spray form by extracting Ecballium elaterium andCucurbita pepo plants, which are easily found in almost every region ofTurkey, mixing them with black cumin oil which is used widely andtraditionally, and using inactive ingredients. Firstly, the amounts ofcucurbitacin D, I, B, E from Ecballium elaterium were determined by HPLCand validation of cucurbitacin active substance analytical method wasperformed. Physicochemical properties of the nasal spray including pH,osmolality, specific gravity, and viscosity values were determined. Skinirritation, sensitization, and cytotoxicity tests were performed on the finalproduct. The total amount of cucurbitacin D, I, B, E in squirting cucumberwas found to be about 4% of the fruit juice. The proportion of thesesubstances was also examined in squash juice and was found to be 0.033%for the respective amount. Skin irritation, sensitization, and cytotoxicitytests were performed in the obtained product and no adverse effects wereobserved. In addition, physicochemical parameters of the spray, such aspH, osmolality, specific gravity, and viscosity were measured. Results werefound as 6.179, 630 mOsmol/L, 55.4 Mpa/s and 1,080 g/cm3 at ph 25 ºC,respectively.
Knowledge, Attitude and Perception on Halal Dietary Supplements among Sport Students in Universities of Malaysia Khairiah Binti Santa; Eddy Yusuf; Neni Widiasmoro Binti Selamat
Journal of Food and Pharmaceutical Sciences Vol 7, No 1 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.705

Abstract

This is a cross-sectional study. It was disbursed between April 2019 and May 2019, using module andself-administered questionnaires to evaluate the Knowledge, Attitude and Perception (KAP) regarding halalsupplement among sport students in public universities of Malaysia (UITM, UM and UPSI). Aim for this studyis to find out the awareness level of halal dietary supplement among sport students’ in three public universities.The study was conducted on a sample of n=167. Inclusion criteria was a full time students of sport school ofpublic university in Malaysia. Data was collected through module presentation and pre-post questionnaires.Results discovered that student have a good knowledge and positive attitude and perception regarding halalsupplement after intervention. Mean knowledge score out of maximum possible 8 was 0.96±0.101, mean attitudescore out of maximum possible score of 50 was 4.50±0.623, while mean perception score out of maximumpossible score of 75 was 4.69±0.551. Mean overall KAP score out of maximum possible score of 167 was3.38±0.365. There was a significant, positive and fair correlation between knowledge and attitude, knowledgeand perception and attitude and perception which is all p=0.000. Result shows that the better knowledge thestudents have on halal supplement, the better their perception and attitude is towards halal supplement. P valueof 0.05 or less was taken as statistically significant.
The Effect of Addition of Pridot Leaf Extract and Juice of Red Watermelon Albedo on Carbonated Coconut Drink of Blood Glucose Levels of Mice Cindy Puteri Utami Barus; Elisa Julianti; Era Yusraini
Journal of Food and Pharmaceutical Sciences Vol 7, No 1 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.706

Abstract

In this study, the effect of addition of pirdot leaf extract and juice of red watermelon albedo oncarbonated coconut drink of blood glucose levels was done by giving samples orally to mice. This study used 30white male wistar mice, which were divided into 6 treatment groups that containing 5 mice in each group i.e:normal untreated mice given with aquades (negative control), diabetic untreated mice given with aquades(positive control), normal mice treated with 0.6 mL per 27 g bw per day of carbonated coconut drink, diabeticmice treated with 0.6 ml per 27 g bw per day of carbonated coconut drink, normal mice treated with 0.6 mL per27 g bw per day of commercial soda, and diabetes mice treated with 0.6 mL per 27 g bw per day of commercialsoda. The treatment was carried out for 14 days and observations made on blood glucose levels and body weightof mice. The results showed that giving of carbonated coconut drink by adding pirdot leaf extract and juice ofred watermelon albedo had a highly significant effect on blood glucose levels of mice. The effect washypoglycemic effect, which can reduce blood glucose levels on the diabetes group about 6,536%, while on thenon-diabetic group about 3,316%. However, the giving of commercial soda provides a hyperglycemic effect thatincreased blood glucose levels about 19,787% on the diabetic group, while on the non-diabetic group about12,750%. In addition, giving of carbonated coconut drink by adding pirdot leaf extract and juice of redwatermelon albedo had a highly significant effect on the body weight of mice. The effect was weight gain on thediabetes group about 4,171%, while on non-diabetics about 2,564%. However, giving commercial soda had aweight loss effect about 33,750% on the diabetic group, while on the non-diabetic group about 6,884%.
Formulation of Anti-Acne Gel of Moringa oleifera L Ethanolic Extract and Antibacterial Test on Staphylococcus epidermidis Dian Eka Ermawati; Cahyarani Intan Ramadhani
Journal of Food and Pharmaceutical Sciences Vol 7, No 1 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.707

Abstract

Moringa oleifera L. leaves contain flavonoid, alkaloid, and phenolic compounds which haveantibacterial activity. Staphylococcus epidermidis is one of the bacteria that causes acne. The purpose of this studyis to compare bacteriostatic ability of the extracts and gel for S. epidermidis bacteria and to get gel formula thatcan fulfills the physical properties of a good gel. Moringa leaves were extracted with maceration method usingethanol 70% in three days. HPMC 4000 was used as the polymer. Extract was added with variationconcentrations of 5, 10, and 15%. Physical evaluation of gel was organoleptic, homogeneity, pH, viscosity,adhesion, and spread tests for 4 weeks. In vitro bacteriostatic activity test with 1% clindamycin gel as positivecontrol and polymer gel as negative control. The result showed that variations concentrations of ethanolicextract of Moringa leaves affected the physical properties of gel including viscosity, pH, adhesion andspreadability. Bacteriostatic activity test of ethanolic extract of Moringa leaf was classified as strong activity,while 15% Moringa leaf ethanol extract gel was classified as moderate activity with average diameter was 9.14mm.
Phytochemical composition, mineral content and antioxidant activities of the methanol extract of Curcuma longa and Viscum album Sarah Onyenibe Nwozol; Magdalene Eno Effiong
Journal of Food and Pharmaceutical Sciences Vol 7, No 1 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.708

Abstract

The medicinal value of plants have assumed a more important dimension in the past fewdecades owing largely to the discovery that extracts from plants contain not only minerals and primarymetabolites but also a diverse array of secondary metabolites with antioxidant potentials. However, there isdearth of knowledge on the medicinal uses and nutritional benefits of Curcuma longa and Viscum album. Thisstudy was designed to focus on the phytochemical and mineral composition in addition to the antioxidantactivities of the methanol extracts of C. longa and V. album. Results indicated that the micro and macro mineralanalysis exhibited significant presence of Fe, Zn, Mn, Ca and Mg while Cd, Pb, Ni and Cr were present inminute quantities. Phytochemical screening unravelled the presence of alkaloids, cardiac glycosides, steroids,phenols, tannins, saponins and flavonoids that were also proved by the quantitative analysis. There was a highcorrelation between the flavonoid content and antioxidant activities of the plant extracts. The antioxidantactivities of the extracts were found to be concentration dependent. The results suggest that both plant extractshave good medicinal potentials and can serves as good sources of macro minerals.
Determination of Polifenol Content and Antioxidant Activity Test of Ethanol Extract 70% Awar-Awar (Ficus septica Burm. F) Leaf using DPPH Method (1,1-Difenil-2-Pikrilhidrazil) Any Guntarti; Devi Sahyuni Putri Koto; Mustofa Ahda; Zainab Zainab
Journal of Food and Pharmaceutical Sciences Vol 7, No 2 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.712

Abstract

Free radicals are molecules with unpaired electrons that can react with body cell mollecules. As a result, cell became damaged or death because oxidation of the lipid components of cell membranes, proteins and DNA. The purpose of this study was to determine the antioxidant activity test, and total polyphenol content. The ethanol extract was done by phytochemical screening by KLT method and the antioxidant activity was performed with DPPH. The extract were obtained from 200 gram awar-awar leaf powder was macerated with 70% ethanol. Antioxidant activity was measured by DPPH purple color change. The antioxidant activity parameter was the ES50 yes obtained from the linear regression equation between the concentration and the percent of the damping. The results of phytochemical screening test of the awar-awar leaf ethanol extract showed that the sample contained flavonoid and polyphenol compounds. Determination of total phenolic content of 8,11 ± 0,364% EAG. The potential of antioxidant can be seen from the price of ES50, the value of ES50 standard quercetin of 4.542 ± 0.0767 μg / mL, ethanol extract of 21,19± 0,565 μg / mL. Data analyzed with non parametric test Krukal Wallis with 95% showed the result of ES50 of ethanol extract of awar-awar leaves was significantly different with ES50 quercetin. Conclusion of this research were ethanol extract 70% of awar-awar leaves had a total polyphenol content of 8.11% equivalents of gallic acid, and antioxidant activity of 21.19 μg / mL with very strong antioxidant strength, ie ES50 ˂50 μg / mL, while the standard quercetin was 4,542 μg / mL. Polyphenol compounds support the antioxidant activity of the extract.

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