cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Astri Desmayanti
Contact Email
desmayantiastri@gmail.com
Phone
+6285729634575
Journal Mail Official
jfoodpharmsci.gama@gmail.com
Editorial Address
Jl. Kaliurang km.4 Sekip Utara, Yogyakarta, Indonesia 55281
Location
Kab. sleman,
Daerah istimewa yogyakarta
INDONESIA
Journal of Food and Pharmaceutical Sciences
Published by Universitas Gadjah Mada
ISSN : 20897200     EISSN : 23390948     DOI : https://doi.org/10.22146/jfps.8237
Core Subject : Health, Science, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience
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 - Pharmacology, Toxicology and Pharmaceutics (Lain-Lain)
Articles 6 Documents
 1 
Search results for , issue "Vol 8, No 3 (2020): J.Food.Pharm.Sci" : 6 Documents clear
Sargassum crasifolium Extract Could Prevent the Decrese in the Thyroxine Hormone and the Body Weight Loss of Javanese Randu Goats during Transportation Claude Mona Airin; Amelia Hana; Sarmin; Pudji Astuti; Amir Husni; Rusyda Nurshitaningrum
Journal of Food and Pharmaceutical Sciences Vol 8, No 3 (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.850

Abstract

Thyroxine hormone (T4) was one of the hormones related to metabolism rate. Animal transportation could be stressor interfering metabolism. Sargassum crasifoium was one of brown algae species that contained some important nutrients and also flavonoids. The study aimed at finding out the effect of the Sargassum on the decrase in thyroxine hormone and body weight loss. It used 9 Javanese Randu goats that were classified into 3 treatment groups. Group I served as control, Group II was treated with 450 mg/kg BW of Sargassum estract and Group III was treated with vitamin B1. All of the goats were transported for 12 hours using pickup truck at the speed of 60 km/hour. Blood samples were drawn before the transportation, during loading, 6 hours after the transportation and at the end of the transportation, while the body weight of the goats was weighed before and after the transportation. The results of the study showed that the T4 hormone decreased in the Group I and increased in the Group III during the transportation, while it was stable in the Group II. The biggest percentage of the body weight loss took place to the Group III (0.13%), while the smallest percentage took place to the Group II (0.063%). Statistical analysis showed that the Sargassum extract did not have any significant effect (p>0.05) on both the thyroxine hormone and the body weight loss during the transportation. Based on the results of the study it could be concluded that the Sargassum extract could stabilize the thyroxine hormone during the transportation so that it could prevent the body weight loss
Application of Ultrasonic-Assisted Fractionation with Full-Factorial Design for the Production of Alkaloid-Rich Fraction from Ficus septica Leaves Muhammad Hafizh Ridho; Andayana Puspitasari Gani; Subagus Wahyuono; Nanang Fakhrudin
Journal of Food and Pharmaceutical Sciences Vol 8, No 3 (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.852

Abstract

Ficus septica Burm. F (Awar-awar) in Indonesian herbal medicine traditionally used for the treatment of various disease. Previous studies indicated that the F. septica leaves contained phenantroindolizidine alkaloids with anticancer activity. Fractionation of the ethanol extract of F. septica leaves using n-hexane was able to separate chlorophylls and other inert non–polar constituents from the extract. This fractionation process can be optimized using ultrasonic-assisted fractionation to yield n-hexane insoluble fraction (HIF) that is rich in alkaloids. This study aimed to produce HIF from the ethanol extract of F. septica leaves by using optimized ultrasonic-assisted fractionation with n-hexane as a solvent and full factorial as experimental design. Ficus septica leaves were macerated in ethanol (60%) and the extract was used for the ultrasonic-assisted fractionation process. The duration of fractionation (5-30 minutes), the extract : n-hexane ratios (1:0.1 - 1:1.66 ml/ml), and the ultrasonic power (21-106 Wrms) were optimized to determine the optimal condition for each variable. These optimal variables were used for the production of HIF from the extract by using full factorial design in the ultrasonic-assisted fractionation process. The total alkaloid content was measured using spectrophotometry and was used as parameter for the optimization process. We found that the optimal condition for the fractionation process based on each single variable optimization were 5 minutes of the fractionation duration, 66-70Wrms of the ultrasonic power, and 1:0.7 - 1:0.8 of the extract : n-hexane ratio. By using these optimized variables, the ultrasonic-assisted fractionation using full factorial design yielded up to 0.035% total alkaloid content which is almost double from those in the extract (0.019%). This study provided a basic experimental model for the production of alkaloid-enriched HIF from F. septica leaves in the industrial or pilot scale, and might contribute to the development of Indonesian herbal medicine products from natural resources.
A Simple Liquid-Liquid Fractionation (LLF) Method for Isolating Deoxyandrographolide dan Andrographolide from Herbs of Andrographis paniculata (Burm., F) Ness and Its Cytotoxic Activity on 3T3-L1 Preadipocyte Cells Putri Rachma Novitasari; Novia Tri Astuti; Suwijiyo Pramono; Raymond Tjandrawinata; Agung Endro Nugroho
Journal of Food and Pharmaceutical Sciences Vol 8, No 3 (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.875

Abstract

The main bitter constituents of sambiloto (Androgaphis paniculata (Burm., F) Ness) are diterpene lactones, namely andrographolide and deoxyandrographolide which have been reported to have antidiabetic, cytotoxic, antiatherosclerosis, anti-inflammatory, and antimicrobial activity. There are many studies that performed the isolation of deoxyandrographolide and andrographolide from A. paniculata herbs, but most of them included several steps that make them not efficient. This research was conducted to do an isolation of deoxyandrographolide and andrographolide through liquid-liquid fractionation (LLF) due to its simplicity, low cost, and time efficient. The extraction of deoxyandrographolide and andrographolide from the herbs was carried out using chloroform as the solvent by using Soxhlet apparatus, and LLF was performed to isolate the compounds. The identities of the compounds were confirmed by TLC scanner compared to its standard references. Hence, these present methods were successfully isolated and determined deoxyandrographolide and andrographolide of A. paniculata. The compounds were also showed relatively moderate cytotoxicity on 3T3-L1 cell lines using 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium, inner salt (MTS) assay, with LC50 of deoxyandrographolide and andrographolide; 29.3173 µg/mL and 37.7011 µg/mL, respectively.
Determination of Aflatoxins in Feed by HPLC and PCR Areej Zuhair Azeez; Mrwa Thamer Hindi; Maha Muhamed Khudiar; Adel Saadi AL Saadi; Noor Ibrahim Khadim
Journal of Food and Pharmaceutical Sciences Vol 8, No 3 (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.881

Abstract

The aim of this study is to identify aflatoxin secretion isolates in animal feeds by using HPLC and PCR methods . In this study we collected fourty three samples of animal feed from different sites in Iraq (maize ,soybean ,sunflower grain ,barley grain, wheat). we isolated fungi on potato dextrose agar, Aspergillus flavus fungi was isolated from this samples and identified the enzyme activities were tested for this isolate. The detection and determination for aflatoxin secretion of the isolates were done by using High Performance Liquid Chromatography (HPLC) technique. Twelve isolates shown Aflatoxin B1 secretion. Polymrease chain reaction ( PCR) technique is an alternative method to detect for Aspergillus spp. strains that secret aflatoxin by using specific primers( ITS1) endogenous gene for Aspergillus flavus and (ord , nor) genes for aflatoxin B1 secreation, the PCR technique considered to be an important role for safety and quality in industrial food and feed.
The Preparation and Characterization of A Co-Processed Excipient from Purple Sweet Potato (Ipomoea batatas L) Starch and Avicel PH101 Muhammad Hengki Purnama Halim; Ungsari Rizki Eka Purwanto; Endang Diyah Ikasari
Journal of Food and Pharmaceutical Sciences Vol 8, No 3 (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.938

Abstract

The Indonesian pharmaceutical industries still rely on imports for more 90% of active raw materials and excipient raw materials. A research is needed to develop the production of pharmaceutical excipients, especially those derived from natural ingredients, to support the country's economy. One source of natural materials are widely available in Indonesia and can be developed is starch from Purple Sweet Potato (Ipomoea batatas L). Starch is often used as dilluent, disintegrat and binder in tablet formulation. Starch, including starch from Purple Sweet Potato, was an excipient tablet that had bad flowability and compressibility, so that the physical properties need to be improved. One way to improve the characterization of amilum is co-processing. The purpose of this study was to develop a co-process from Purple Sweet Potato Starch and combined with Avicel PH 101 as excipient fillers for tablets. The method used in the preparation of these co-process was wet granulation. The formula determination was caried out with Design Expert 10.0.1 software. Results obtained from experiments and recommendation formula from Design Expert 10.0.1 was verified with One Simple T-test with confidence level of 95%. Based on the results it can be concluded that the increased concentration of purple sweet potato starch increased moisture content and lowering compressibility and density. While the increased concentration of Avicel PH 101 increased compressibility and density; it could lower moisture content and the flowability time. The formula that gave the best characteristic of co-processed was obtained at a concentration of purple sweet potato starch and Avicel PH 101 on 62.493%: 37.507%. Based on One Simple T-Test, there is no significant difference between the experimental results with recommendation formula from Design Expert 10.0.1. From the FT-IR test results may indicate that the formation of the co-process did not change the form of the chemical structure of substances, but only changed the physical properties of substance. Based on the results of SEM, the morphology of the shape bond formation co-process so that the granules become larger and purple sweet potato starch forms a round and partly change shape after do the heating at 60°C. Keyword : Co-processing, Purple_Sweet_Potato, Starch, Avicel_PH101, FTIR
The Effect of Synbiotic Shake on Blood Glucose and Lipid Profile in Hyperglycemia Wistar Rats Lily Arsanti Lestari; Inas Nur Hafizhah; Happy Nurlita Octavinanda; Latifah Mahdiyati; Refdiana Dewi; Perdana Samekto Tyasnugroho Suyoto; Emy Huriyati; Sunarti
Journal of Food and Pharmaceutical Sciences Vol 8, No 3 (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.1098

Abstract

Several studies found that the probiotic bacterias such as Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 could prevent glycemia and control the blood lipid profiles. Currently, a probiotic product such as yogurt is not preferable by some consumers since the taste is sour. Therefore, this study was conducted to develop milkshakes supplemented by probiotics Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 which are expected to be more acceptable and have a beneficial effect with the addition of prebiotics and soluble fiber glucomannan. This study aims to determine the effect of synbiotic shakes on fasting blood glucose levels and lipid profiles in hyperglycemia Wistar rat models. The study design was a pre-posttest controlled group with 48 male Wistar rats divided into 8 groups, namely the healthy control group (I); hyperglycemia control group (II); group III that received metformin; group IV that received synbiotic shake with La5 + FOS; group V that received synbiotic shake La5 + inulin; group VI that received synbiotic shake Bb12 + FOS; group VII that received synbiotic shake Bb12 + inulin; and group VIII that received synbiotic shake La5 + Bb12 + FOS. The dose of the intervention was 3.6 ml/day with an intervention duration of 28 days. The results showed that the differences in blood glucose levels were not significant (p> 0.05) except for groups IV and VI that experienced a significant increase (p <0.05). The differences in lipid profiles showed insignificant changes in LDL levels except in groups IV and V, a significant increase in HDL levels (p <0.05) in group V and VI, and insignificant change in triglycerides except in group VI. It can be concluded that the administration of synbiotic shakes with a variety of prebiotics Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 for 4 weeks were able to maintain fasting blood glucose levels and lipid profiles in hyperglycemic rats.

Page 1 of 1 | Total Record : 6

 1 

Filter by Year

2020 2020


Reset
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 3 (2019): J. Food Pharm. Sci Vol 7, No 2 (2019): J. Food Pharm. Sci Vol 7, No 1 (2019): J. Food Pharm. Sci More Issue