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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
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Antioxidant and Anticancer Activities of Spatholobus littoralis Stem Extract: An In Vitro and In Silico Computational Investigation Rustandi, Tedi; Yumassik, Abdul Mahmud; Nugraha, Elza Julian Eka Putri; Nugroho, Muhammad Riko; Yasir, Muhammad; Kamalia
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): 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.16727

Abstract

The stem of Spatholobus littoralis has been used to treat cancer and is empirically utilized by the Dayak people on the island of Kalimantan, Indonesia. This study aims to explore the antioxidant activity of Bajakah stems extracted using nine different solvent variations and to test their anticancer activity and toxicity in silico. The in vitro methods used to assess antioxidant activity are the DPPH and ABTS assays. The applications utilized for the in silico methods include SwissADME, Deep-PK, ProTox 3.0, STITCH, and AutoDock Vina. The test results show that the antioxidant activity of the 70% ethanol extract has a good profile. Meanwhile, the toxicity test of the contained bioactive compounds indicates a good safety level with a minimum IC50 value of 1034 mg/kg. The bioactive compounds exhibit good affinity, with the highest values for the bioactive daidzein at receptors 1di8 and 3twj, with values of -9.5 and -8.8, respectively. It can be concluded from this study that the stem of Spatholobus littoralis has potential as an anticancer agent, although its antioxidant potential is low.
Nutritional Value of Bitterballen Substitued with Pumpkin and Snakehead Fish as Alternative Protein-Source Snack for School-Age Children Habibah, Nurina Umy; Naja Mayra, Dinar Annasta; Sekarsari, Alfina Nur; Putri, Rafita Retno
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): 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.16833

Abstract

Background: Protein-energy deficiency in school-age children is one of the problems caused by malnutrition in Indonesia. The potential local food ingredients can be used to prevent protein-energy deficiency. This research was conducted to determine the effect of substituting snakehead fish and pumpkin on the nutritional value of bitterballen. Method: This research is an experimental study. The substitution of pumpkin and snakehead fish was made using four formulas. The nutritional value of energy, protein, fat, and total carbohydrate was assessed to analyze the portion recommendation. Result: The energy content of raw bitterballen was increased, but decreased sequentially after cooking. The protein content of raw bitterballen was increased, however, in the fried bitterballen it was decreased sequentially. The fat content was increased drastically in all formulations after cooking. Total carbohydrate content was decreased both in the raw and fried bitterballen. Conclusion: In raw bitterballen, the energy content was higher in the substituted formula, mainly due to the increase in protein and fat from the addition of snakehead. The carbohydrate content decreased with adding pumpkin since it contains relatively low carbohydrates. The recommended portion for a snack is two pieces of fried bitterballen (50 g) per serving to meet the energy-protein needs of school-age children.
Comparison of Vitamin B1 (Thiamin hydrochloride) Level in Brown Rice (Oryza nivara S.D.Sharma & Shastry) and Cooked Brown Rice by Alkalimetry Methods Emerita Dyah Ayu Purwita Sari; Hendra Budiman; Anita Agustina Styawan; Choiril Hana Mustofa
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): 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.17037

Abstract

Brown rice (Oryza nivara S.D.Sharma & Shastry) is a rice variety that belongs to the Graminae family. Brown rice contains vitamins A, B, C, Zn and B complex. Vitamin B1 is one type of vitamin that is not stable. Its stability is influenced by pH, temperature and processing. The purpose of this study was to determine the comparison of vitamin B1 levels in brown rice and cooked brown rice. The study began with a qualitative test of vitamin B1 using 10% Pb acetate and 6 N NaOH if a yellow color and brown precipitate formed after heating, the sample was positive for vitamin B1. Determination of vitamin B1 levels in brown rice and cooked brown rice by alkalimetric method using NaOH as a titer that has been standardized in advance with potassium biftalat 0.1 N. Data analysis using the Mann Whitney test is an alternative to the Independent T-test if the t-test requirements are not met. The Mann Whitney test is used to determine whether or not there is a difference between two independent samples. The results of the qualitative test of vitamin B1 in brown rice and cooked brown rice showed that the samples were positive for vitamin B1. The quantitative test results of vitamin B1 levels in brown rice and cooked brown rice obtained an average of 12.40 mg / kg and 4.96 mg / kg. Statistical test results, the significance value (p) = 0.043, where p < 0.05 means there is a significant difference in vitamin B1 levels in brown rice and cooked brown rice. The conclusion of this study is that vitamin B1 levels in brown rice are higher than vitamin B1 levels in cooked brown rice.
Optimization of Liquid Paraffin as an Emollient and Propylene Glycol as a Humectant in the Formulation of Body Lotion containing Alpha-Arbutin Pradipta, Singgih Ardi; Ariani, Lilies Wahyu; Sari, Wulan Kartika
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): 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.17766

Abstract

Dry skin due to sun exposure can be prevented by using moisturizer. Moisturizer can be found in body lotion preparations in the form of emollients such as liquid paraffin and humectants such as propylene glycol. The purpose of this study was to determine the effect and optimum concentration of liquid paraffin and propylene glycol on the physical characteristics and moisturizing power of body lotion and to determine the antioxidant activity and physical stability of the optimum formula of alpha-arbutin body lotion. The comparison of liquid paraffin and propylene glycol concentrations was determined based on the design expert 10.0.1 simplex lattice design method. The formula for the comparison of liquid paraffin and propylene glycol is FI (8.5:10.5); FII (10:9); III (10:9); FIV (5.5:13.5); FV (7:12); FVI (4:15); FVII (4:15); FVIII (7:12). The test parameters used in determining the optimum formula are pH, viscosity, adhesion, spreadability and moisture. The results of the test using the T-test. Based on the results of the study, the optimum formula was obtained at a concentration of 10% liquid paraffin and 9% propylene glycol. The conclusion of this study is that liquid paraffin or propylene glycol increases pH, viscosity, spreadability, adhesion and moisture content while the combination of the two materials increases spreadability, adhesion, moisture content and decreases pH and viscosity. The results were validated by the T-test showing that all parameter results were not significantly different. The optimum antioxidant formula test produced an IC50 value of 159.09 ppm which is included in very weak antioxidants and after going through a cycling test, an increase in pH value, adhesion, spreadability and decreased viscosity were obtained but were still stable in color, odor and homogeneity.
The Effect of Extraction Time Variation on Caffeine Content in Robusta Coffee Extract using Ultrasound-Assisted Extraction Method Anggraini, Amelia Putri; Fildzah Arifah, Mitsalina; Sayyidah Yahya , Fina Ummu; Nurhasanah, Devika
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): 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.18750

Abstract

West Lampung Robusta coffee has a higher caffeine content than other types of coffee. The variations in extraction time in ultrasound-assisted extraction (UAE) produced different caffeine contents than conventional extraction methods. This study aims to determine extraction time variation (15, 30, 45) influences caffeine contents in roasted coffee beans. The organoleptic test and alkaloid test evaluated Robusta coffee qualitatively. The extract obtained was measured by measuring the % MC, yield value, and wavelength scanning. Quantitative analysis using UV-Vis Spectrophotometry determined the caffeine content with different extraction times, and then each group was assessed using SPSS software. The coffee bean powder was dark brown, had a distinctive coffee aroma, bitter taste, and smooth texture, and contained alkaloids with the Mayer, Wagner, and Dragendorff tests. The yield and % water content of extract at 30 (36.938%; 6.39%) were higher than at 15 (24.111%; 6.07%) and 45 minutes (22.170%; 6.37%). Alkaloids of the extract were investigated at a wavelength of 273 nm. Caffeine contents were 0.977 ± 0.018 mgCE/mg at the 15, 0.792 ± 0.054 mgCE/mg at the 30, and 0.979 ± 0.026 mgCE/mg at the 45 minutes in significant (P<0.05). In conclusion, the difference in extraction time impacted the caffeine content of the robusta coffee bean.
Optimization of Formulation and Physical Evaluation of Peel-Off Gel Face Mask from Clove Leaf Essential Oil (Syzygium aromaticum L.) Miftahul Jannah, Nadia; Prasetyo, Yogi
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): 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.19942

Abstract

Acne is an inflammatory infection triggered by Propionibacterium acnes bacteria. Clove leaf essential oil (Syzygium aromaticum L.) has attracted attention as a potential active ingredient in skincare products, such as peel-off gel face masks, due to its anti-inflammatory properties. This study aims to develop a natural, effective, and safe skincare product for treating acne using clove leaf essential oil as the active ingredient. The active ingredient was 2% essential oil, with formulation optimization of PVA (1–2.5%) and propylene glycol (5–6.5%). The physical evaluation of the formulations included organoleptic properties, homogeneity, pH, spreadability, viscosity, and drying time. The optimum formulation of the peel-off gel face mask containing clove leaf essential oil was achieved with a PVA concentration of 1.163% and propylene glycol at 6.333%, with a desirability value of 1.000. The physical evaluation results of the optimum formula showed a pH value of 5.90, a spreadability of 6.60 cm, a drying time of 26.08 minutes, and a viscosity of 30,682.50 cps.
The Evaluation of Nanoemulsion Cinnamon Extract (Cinnamomum burmanii) on Lipcream as Natural Dyes Agustin, Eriska; Agustina, Maulia
Journal of Food and Pharmaceutical Sciences Vol 13, No 2 (2025): 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.13842

Abstract

The use of nanoemulsion in the cosmetic field has been widely developed, one of which is the use of natural dyes from natural ingredients. Nanoemulsion has the ability to provide a wider variety of colors due to its high solubilization and translucent nature. The effort to produce natural dyes can be obtained form natural resources, one of which is the cinnamon plant. Beside having a distinctive aroma, cinnamon can also produce a brownish pigment that comes form the cinnamaldehyde compound. In this study, Cinnamon extract samples were obtained by maceration method using ethanol solvent pa, cinnamon extract nanoemulsion preparations were made using a sonicator bath for 60 minutes, and lipcream preparations were made using the trituration method. The results showed that the cinnamon extract from formula F1 nanoemulsion had a particle size of 273±0.032 nm. Evaluation of the lipcream preparations carried out included organoleptics which produced a distinctive aroma of cinnamon, the resulting color was softer brown compared to conventional lipcream preparations, the texture was soft and homogeneous, the resulting pH test met the pH requirements of the lip cream, namely 4.93-5.02, adhesion 5-6 cm and 4-5 seconds of adhesion (p>0.05). The cinnamon extract nanoemulsion preparations produced particle sizes that entered the nano range and lipcream preparations produced color pigments that were softer than conventional preparations.
The Potency of Microalgae as a Marine Source: A Bibliometric Analysis Witasari, Hardi Astuti; Kintoko, Kintoko; Ahda, Mustofa; Rangkuti, Ahmad Faizal; Suhendra, Suhendra; Mahfudh, Nurkhasanah
Journal of Food and Pharmaceutical Sciences Vol 13, No 2 (2025): 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.18870

Abstract

Microalgae were a marine source that was highly sustainable and offered numerous benefits in industrial applications. Many species were safe and effective as active ingredients in the food, cosmetics, and pharmacy industries and became raw materials for renewable energy, such as biofuel. The exploration of bioactive compounds was enticing for the research. The study of microalgae potency is a fascinating subject that deserves further exploration. The bibliometrics analysis can provide a good overview of microalgae research and its applications in industry. This overview was derived from the Scopus database, which contained all articles published between 1993 and 2023 with the keywords "microalgae" and "their application. Based on this discovery, many papers reported the potential of microalgae for antioxidants, nutrition, vaccine adjuvants, bioethanol, biofuel, and other applications for 2021-2022. This review criticizes the cultivation in a controlled environment up to the toxicity of microalgae. According to this review, many researchers focused and collaborated on exploring microalgae in the top three international journals, such as Algal Research, Marine Drugs, and Journal of Applied Phycology. Several countries, including Italy, Spain, and China, were the most focused on declaring the application of microalgae. The keywords described the core discussion and could be read generally and comprehensively. This bibliometric analysis was expected to contribute to developing microalgae for many applications.
Comparative Study of the Proximate, Mineral and Phytochemical Compositions of Avocado (Persea americana) Pulp and Seed Kolawole, Sunday; Obueh, Henrietta; Onwuegbule, Elise
Journal of Food and Pharmaceutical Sciences Vol 13, No 2 (2025): 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.19365

Abstract

The proximate, mineral and phytochemical compositions of avocado pear (Persea americana) seed and pulp were studied using standard methods. Qualitative analysis of the phytochemicals revealed the presence of flavonoids, saponin, tannins and phenols in both the seed and pulp of P. americana . Alkaloid was only present in the seed. Quantitatively, the concentration of saponins, flavoids, tannins, phenols and alkaloids in the seed were higher than in the pulp. The proximate contents (%) of the avocado seed, in decreasing order were carbohydrate (48.51± 0.56) > protein (18.08 ± 0.58) > moisture content (14.64 ± 0.38) > fat (13.31 ± 0.05), fibre (4.61 ± 0.13) > ash (0.85 ± 0.12) while the pulp had moisture content (54.27 ± 0.49%) > fat (30.85 ± 0.43%) > carbohydrate (9.33 ± 0.66%) > protein ( 2.92 ± 0.59%) > ash (1.38 ± 0.17%) > fibre (4.61 ± 0.13%). The concentration of minerals in the seed of P. americana were significantly higher (p<0.01) than in the pulp except for zinc and sodium. The P. americana seed contains higher substantial nutrients that could meet the needs and requirements of the body, thus good for human and animal consumption.
Detection of Porcine DNA in Cosmetic Products using Real-Time PCR Method: A Review of Method and Applications Sari, Miftiana Nugraha; Sophian, Alfi; Nawwaruddin, Hazza Hammam; Rumiyati, Rumiyati; Rohman, Abdul
Journal of Food and Pharmaceutical Sciences Vol 13, No 2 (2025): 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.20332

Abstract

For Muslim customers, the halal validity of cosmetics is a major concern. In cosmetics industry, one critical aspect is the contamination of porcine derivatives in halal cosmetic products. This review method discusses the application of real-time PCR (RT-PCR) for the detection of porcine DNA in cosmetic products, including the principle of the method, DNA extraction protocol, primers and probes design, and method application in various types of cosmetic products. DNA extraction from the cosmetic matrix samples requires optimization due to the complexity of the material and the possibility of DNA degradation during the cosmetic production process. The precise primers and probes design is also crucial to ensure specificity towards porcine DNA. The application of the RT-PCR method has been successful in various forms of cosmetics such as creams, lotions, lipsticks, and soaps, although each type of cosmetic product has unique challenges. Performance evaluation of the RT-PCR method showed good repeatability and reproducibility with coefficients of variation (CV) below 10% in numerous studies. The main challenges of the method include extraction of DNA due to the DNA degradation during the cosmetics production process, interference from cosmetic ingredients to RT-PCR analysis, and the need for method standardization. Solutions that have been developed such as the use of short gene targets, PCR additives to overcome inhibitors, and amplification techniques such as digital PCR to improve sensitivity. The recent development has led to the integration of protein-based methods and international standardization to support cosmetic halal certifications.

Page 13 of 14 | Total Record : 139

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