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 139 Documents
 9   10   11   12   13 
Formulation and Physical Evaluation of Hand Sanitizer Gel with Various Concentration Ambon Banana Peel Extract (Musa paradisiaca var. sapientum (L)) Nastiti, Ginanjar Putri; Rahmayanti, Mayu; Febrian Rezky, Dimas
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): 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.11343

Abstract

Hand washing is an activity that can reduce microorganism contamination, but some people whose work environment is far from hand washing facilities will experience difficulties. This gave rise to the innovation of practical hand washing without water, commonly called a hand sanitizer. Currently, the innovation of materials for making hand sanitizers uses natural ingredients, one of which can be Ambon banana peels, where the use of banana peels can also increase their economic value. The purpose of this study was to evaluate the physical preparation of hand sanitizer gel from Ambon banana peel extract at various concentrations. This study used Ambon banana peels extracted by the UAE method. Next, three hand sanitizer gel formulations were made with the active ingredient, a dry extract of Ambon banana peel. Formulation 1 (F1) uses 7% extract, Formulation 2 (F2) uses 10% extract, and Formulation 3 (F3) uses 13% extract. Each formulation was subjected to physical evaluation, including organoleptic tests, homogeneity, pH, spreadability, and adhesion, for three replications. The results showed that the three formulations had almost the same organoleptic visuals, namely a brown color, a soft texture, and the typical smell of Ambon bananas. Each formulation also fulfills the requirement of being homogeneous, and the pH is within the pH range of the skin. Spreadability and adhesion to the three formulas also meet the requirements for topical preparations. It can be concluded that the three formulations of Ambon banana peel hand sanitizer gel fulfill the requirements as topical preparations based on their physical evaluation. The three formulas did not show significant differences, so the concentration of the active ingredients in this study had no significant effect on the physical state of the preparations
Preparation and Characterization of Red Dragon Fruit (Hylocereus polyrhizus) Starch as Solid Medicinal Additive Alfiona, Melisa Nia; Intan Martha Cahyani; Sari, Wulan Kartika
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): 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.11873

Abstract

Starch is often used as a filler, crusher, and binder in solid preparations. One source of starch can be found in red dragon fruit stems. When making starch, browning often occurs which causes the flour to become brownish, which can reduce public acceptance. Efforts are made to prevent browning in the starch making process by using sodium bisulfite solution. This study aims to determine the effect of different sodium bisulfite soaking times on the characteristics of red dragon fruit stem starch (Hylocereus polyrhizus) to be used as a solid preparation additive and to determine the length of sodium bisulfite soaking time that can produce red dragon fruit stem starch (Hylocereus polyrhizus) characteristics that meet the standards of solid preparation additives. The results of the analysis showed significant differences in yield, moisture content, flow velocity, angle of repose, pH, solubility, expandability, compressibility index, bulk density, tap density, true density, and Hausner index. FTIR analysis showed that red dragon fruit stem starch contains starch functional groups. Based on the results of the red dragon fruit stem characterization test, the best treatment was obtained, namely 1 hour soaking, producing starch with physical characteristics suitable for solid preparation additives.
Aerobe Fermentation Enhanced Antioxidant Activity Index of Citrus limon Leaves Herlina, Santi; Setiawansyah, Arif; Hidayati, Nurul
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): 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.12005

Abstract

The chemical composition and antioxidant activity of a natural product are directly correlated with the preparation process which can alter certain enzymatic pathways, leading to the alteration of the production of secondary metabolites affecting its biological activity. This study aims to observe the effects of the pre-extraction process of Citrus limon on its TFC, TPC, and antioxidant activity. Samples were prepared by two different pre-extraction techniques (solar drying and aerobe fermentation) and extracted using ultrasound-assisted extraction with ethanol 96%. The TFC and TPC were measured by a colorimetric method using a spectrophotometer UV-Vis. The antioxidant activity was tested on DPPH and calculated as AAI with ascorbic acid as a standard. The result showed that solar dried sample exhibited higher TFC and TPC than the fermented sample with TFC and TPC values of 32.165 mg QE/g and 335.80 mg GAE/g extract. In contrast, the antioxidant activity assay revealed that fermented samples provided higher antioxidant activity than solar-dried samples and even better than ascorbic acid with an IC50 value of 2.52 µg/mL. The pre-extraction process significantly influences the TFC, TPC and antioxidant activity of Citrus limon.
Effect of Corn Starch and Glycerol Additions on the Characteristics of Capsule Shells from Seaweed Carrageenan Ramadita, Aisha; Ariyanto, Hermawan Dwi
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): 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.12223

Abstract

Capsule shells are generally made by gelatinee which from animal based. However, the capsule shell has issues related to the permissibility (halalness) and safety. Carrageenan has the potential as an essential ingredient of the capsule shell to replace gelatinee. The focus of this study was to determine the optimal formulation for the preparation of capsule shells. There were 9 different formulations to test the best quality by comparing it with commercial capsule shells. The samples were manually moulded with a dipping pen for 3 s at 45℃. The concentrations of corn starch were 1%, 2%, and 3% w/v and concentration glycerol were 2%, 3%, and 4% w/v. Weight uniformity, specifications, disintegration, and FTIR were analysed to determine the best quality of the capsule shell. The results showed that formula with concentration of 95% of distilled water, 2% w/v of carrageenan, 2% w/v of corn starch and 3% w/v of glycerol fit the standard of capsule shell.
The Effects of Activated Carbon and Bentonite on Physicochemical Characterization of Red Fruit Oil (Pandanus conoideus Lam) Mustika Erlinaningrum; Abdul Rohman; Agustina Ari Murti Budi Hastuti
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): 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.12601

Abstract

This research aims to see the quality of red fruit oil (RFO) before and after being treated with activated carbon and bentonite. The quality of red fruit oil can be seen from the analysis of physicochemical characterization determination, which includes the determination of acid value (AV), peroxide value (PV), saponification value (SV), iodine value (IV), and p-anisidine value (PAV). In this study, AV RFO ranged from 9,22-10,23 mg KOH/g, PV RFO ranged from 5,57-7,56 meq/kg, SV RFO ranged from 96,57-110,24 mgKOH/g, IV RFO ranged from 70,00-70,83 gI2/100g, and PAV RFO ranged from 5,97-7,00 meq/kg. The purification of RFO using activated carbon and bentonite significantly (p<0,05) affected the physicochemical characteristics of the oil, where the process succeeded in improving the quality of RFO by reducing acid value, peroxide value, saponification value, and p-anisidine value and increasing iodine value.
The Effect of Temperature on Physicochemical Properties of Moringa Leaf Ethanolic Extract (Moringa oleifera L.) Patch and Anti-Inflamatory Test Ermawati, Dian Eka; Hidayati, Astri; Untari, Meta Kartika
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): 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.13527

Abstract

Moringa leaf extract contains flavonoids confirmed as anti-inflammatory at 200 mg/Kg b.w. The patch was chosen for topical anti-inflammatory preparation because it is continuous for an extended treatment period. Previous research has developed a patch formula using a polymer combination of polyvinyl alcohol (PVA) and alpha-cellulose (1: 2) that meets the requirements for good patch preparation. However, the effect of temperature resistance on physicochemical properties and anti-inflammatory activity needs to be confirmed. Moringa leaves were macerated in 96% ethanol and dispersed into a patch matrix of PVA and alpha-cellulose. Patches were treated at various storage temperatures, namely 4°C, 25°C, and 40°C each for 8 hours for six cycles. Mice were divided into three groups: blank patch, brand patch product, and moringa leaf patch. Mice were given 0.05 mL of carrageenan suspension intraplanar on the sole of the left foot, and the edema volume was measured using a plethysmometer. Statistical analysis uses One-Way ANOVA and T-test. The results showed that temperature affected the pH, thickness, and weight properties but did not affect the moisture, folding endurance, and organoleptic properties. The average edema volume of mice in the brand product group was not significantly different from the moringa leaf patch group, with a significance value of 0.066 (p > 0.05). The Moringa leaf ethanolic extract patch confirmed it can reduce the volume of mouse foot edema by 5 hours.
Profiling Rosmarinic Acid and Sinensetin Content of Orthosiphon aristatus. from Three Different Locations with Variety Ethanol Concentration Ramadhani, Novia Putri; Murti, Yosi Bayu; Gani, Andayana Puspitasari
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): 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.13625

Abstract

Orthosiphon aristatus is a well-known medicinal plant acknowledged for its therapeutic effect in treating urinary tract diseases, hypertension, diabetes mellitus, and arthritis. It is widely used as an ingredient in herbal medicine and distributed throughout the world, including China, Europe and Indonesia. Sinensetin are normally used as chemical marker to evaluate and control the quality of O. aristatus. However, in 2021, the European Medicines Agency changed the marker to rosmarinic acid. In order to determine the levels of rosmarinic acid and sinensetin in O. aristatus as well as the correlation between the two compounds, this study used high-performance liquid chromatography (HPLC) with a UV detector to analyze O. aristatus extract from three distinct locations with four different ethanol concentrations (96%, 75%, 50%, and 25%). Results showed that higher levels of rosmarinic acid was obtained in extractions using binary. Meanwhile, higher sinensetin content in O. aristatus were obtained by 96% ethanol (Klaten) and hydro-ethanol (Sleman, Bantul). In addition, this study discovered that the sinensetin levels had an inverse correlation with rosmarinic acid levels. It can be concluded that the rosmarinic acid and sinensetin contents are influenced by growing locations and ethanol concentrations.
The Antibacterial Activity of Bajakah Tampala Extracts (Spatholobus littoralis Hassk.) Mouthwash Formulation Inhibited Dental Plaque against Streptococcus mutans Rikhaturhohmah; Rospadila Dwi Adrila; Widiya Dwi Handayani; Rasyani; Ananda Alifvia Suprapto; Nofran Putra Pratama; Mitsalina Fildzah Arifah
Journal of Food and Pharmaceutical Sciences Vol 12, No 2 (2024): 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.15147

Abstract

Dental plaque is the main cause of dental caries caused by Streptococcus mutans, with a high prevalence in Indonesia. Currently, the mouthwash market contains high levels of alcohol, which can cause long-term side effects. Tampala bajakah root (Spatholobus littoralis) is used in traditional medicine for the Dayak community in Central Kalimantan. Bajakah Tampala root has antibacterial activity produced by flavonoids and phenolic compounds. The development of herbal cosmetics can be achieved by Bajakah Tampala mouthwash formulations to prevent dental plaque caused by Streptococcus mutans infection. In this study, ultrasound-assisted extraction (UBT) and infusion (IBT) derived the active compounds of Bajakah Tampala root extract. The various concentrations of UBT (20–80%) and IBT (10%) were evaluated for antibacterial activity using the disk diffusion method. The results showed that positive control and 80% UBT have antibacterial activity higher than other extracts, with an inhibition zone of 14,01±2,70 mm. Based on these results, an effective mouthwash dosage formulation can be developed at 80% UBT. The formulation evaluation of mouthwash assessed viscosity, homogeneity, pH, and organoleptic test. The UBT mouthwash product has qualified formulation evaluation parameters. This research contributed to the innovation of herbal cosmetics by developing the potential of Indonesian medicinal plants. Keywords: Bajakah Tampala, Antibacterial activity, Mouthwash, Herbal cosmetic, Streptococcus mutans.
Irritation Assessment of Herbal Deodorant from Essential Oil of Pomelo (Citrus maxima) Peel on Rabbit Skin Wisdawati, Wisdawati; Handayani, Selpida; Pratama, Mamat
Journal of Food and Pharmaceutical Sciences Vol 12, No 3 (2024): 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.12139

Abstract

A deodorant manages an unpleasant body odor through both reducing and suppressing antibacterial activity and it is formulated generally using antibacterial agents and fragrances. Nowadays, quaternary ammonium compounds like triclosan, aluminum salts, and odor eliminators are used as antibacterial agents and fragrance in deodorant products. A nature-based deodorant potentially replace the synthetic deodorant with less irritating effect. Pomelo (Citrus maxima) is one of the Indonesian plants which has some bioactive compounds, including limonene. Essential oil of Pomelo peel (EOPP) exhibits an antibacterial activity as well as fragrance. The aim of this research is to observe the irritation effect of EOPP deodorant on rabbit skin. The irritation assay of herbal deodorant of EOPP with various concentrations (F1: 1.25%; F2: 2.5% and F3: 5%) was carried out based on protocol for dermal acute irritation test on rabbit skin. All the formulations performed the same grades (negligible criteria) with the irritation index of F1, F2 and F3: 0; 0.037 and 0.148, respectively. The herbal deodorants with various concentrations of EOPP did not show an irritating effect on rabbit skin.
Detection of Garlic Powder Adulteration Using FTIR Spectroscopy and Chemometrics: A Case Study in an Indonesia Marketplace Elvira, Avika Rizky; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad
Journal of Food and Pharmaceutical Sciences Vol 12, No 3 (2024): 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.13328

Abstract

Garlic is a plant with numerous benefits, including its use as a culinary ingredient and for medicinal purposes. However, the rising demand does not align with the availability of garlic in Indonesia, resulting in high garlic prices. Excessively high prices may potentially lead to garlic powder adulteration. The objective of this study is to determine whether there are garlic powder products adulterated with maltodextrin in the Marketplace. A total of 10 garlic powder samples were purchased on Marketplace. The study utilized a combination of FTIR spectroscopy with chemometrics. The chemometrics employed in this study were OPLS-DA (Orthogonal Partial Least Squares Discriminant Analysis) for sample grouping, as well as PLS (Partial Least Squares) for multivariate calibration. The findings revealed that OPLS-DA could effectively group the samples. Additionally, the best multivariate calibration model (PLS) was obtained at the wavenumber range of 679-440 cm-1 with a calibration R2 value of 0.9981, RMSEC value of 1.11, validation R2 value of 0.9926, and RMSEP value of 2.12. Based on the research results, it was found that three products were not pure garlic powder, with details indicating two products containing maltodextrin as an adulterant and one product containing a non-maltodextrin adulterant.

Page 11 of 14 | Total Record : 139

 9   10   11   12   13 

Filter by Year

2019 2025


Reset
Filter By Issues
All Issue 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