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Astri Desmayanti
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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 204 Documents
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Optimization of Oral Disentegrating Film (ODF) Matrix from Alginate and Pectin/Gum Acacia/Carrageenan Polymer Using PEG/Glycerol as Plasticizer Viviane Annisa; Fajar Aji Lumakso; Ghiffari Ahnaf Danarwindu; Khasbi Andi Irawan
Journal of Food and Pharmaceutical Sciences Vol 14, No 3 (2026): 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.27153

Abstract

Oral dispersible film (ODF) is an innovative oral drug dosage form that is easy to consume, especially by pediatric, geriatric, and low-compliance patients. This preparation quickly disintegrates in the mouth without the need for water, providing a rapid onset of action, high bioavailability, and comfort of use. Hydrophilic polymers such as alginate are often used because they form strong films and dissolve readily in saliva. One important component in ODF formulations is a plasticizer, which increases flexibility and reduces film fragility. Two common plasticizers used are polyethylene glycol (PEG) and glycerol, each with different characteristics. This research method uses solvent casting. The polymers used are combinations of alginate:pectin, alginate:gum acacia, and alginate: carrageenan, with ratios of 3:0, 3:1, 3:2, 2:2, 2:1, and 0:3. Each polymer formulation was given additional PEG400 or glycerol at three concentration levels: 1%, 2.5%, and 5%. All formulas were tested for organoleptic, physical characteristics, disintegration time, strength, elongation, Scanning Electron Microscopy (SEM), and FTIR. The selection of glycerol and PEG400 plasticizers can affect disintegration time, tensile strength, elongation percentage, and SEM. Polymers also affect film characteristics, including the type of polymer and the concentration of the combined polymers.
Ultra-Processed Food Exposure from Childhood to Young Adulthood: A Systematic Review of Obesity Risk, Cardiometabolic Dysregulation, and Emerging Biomarkers Melisa Yuniarti; Anita Rahmiwati; Suci Destriatania
Journal of Food and Pharmaceutical Sciences Vol 14, No 3 (2026): 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.27418

Abstract

Ultra-processed foods (UPFs) have become an increasingly prominent component of dietary patterns worldwide, especially among children, adolescents, and young adults. Accumulating evidence links high UPF consumption to obesity and cardiometabolic disorders, yet findings remain fragmented across developmental stages and outcome domains. This systematic literature review aimed to synthesize evidence on associations between UPF exposure from childhood through young adulthood and (i) overweight and obesity trajectories, (ii) cardiometabolic dysregulation, and (iii) emerging biomarkers of early metabolic risk. This systematic review was carried out following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) framework. Peer-reviewed observational studies were identified through structured searches of Scopus and assessed for eligibility based on predefined criteria. Included studies primarily quantified UPF intake using the NOVA classification and reported obesity-related, cardiometabolic, or biomarker outcomes in youth and young adults. Due to heterogeneity in study design, populations, and exposure metrics, findings were synthesized narratively. Findings derived from both longitudinal and cross-sectional research consistently indicate that greater consumption of UPFs is linked to a higher likelihood of overweight and obesity across different stages of development, alongside adverse cardiometabolic profiles including impaired glucose homeostasis, dyslipidemia, inflammation, and altered appetite-regulating hormones. Emerging biomarkers, such as puberty sensitive indicators and nutritional status markers, suggested early biological perturbations linked to UPF intake. Structural determinants including food marketing, socioeconomic vulnerability, and food environments strongly shaped UPF exposure and modified health outcomes. Overall, UPF consumption across early life is consistently associated with metabolic risk, underscoring the need for life-course oriented, multi-level prevention strategies.
Antibacterial Activity of Vernonia amygdalina Leaf Extract and Fraction against the Growth of Escherichia coli Bacteria Norainny Yunitasari; Nastiti Trikurniadewi; Arum Sani Hidayah; Herlina Deka Putri Harjo; Ananda Aulia Nazihah
Journal of Food and Pharmaceutical Sciences Vol 14, No 3 (2026): 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.27927

Abstract

Vernonia amygdalina leaves are known to possess antibacterial activity, which is commonly evaluated using ethanol extracts. However, solvent polarity plays a crucial role in extracting secondary metabolites that contribute to antibacterial effects. This study aimed to evaluate the antibacterial activity of Vernonia amygdalina leaf extracts obtained using different solvents. The extraction was performed by maceration using methanol and ethyl acetate. Three maceration processes were conducted using the same amount of leaf powder: methanol (M1), ethyl acetate (M2), and methanol followed by fractionation (M3). The M3 extract was further fractionated using n-hexane and ethyl acetate. Antibacterial activity was tested using the disc diffusion method. The results showed that M1 and the ethyl acetate fraction of M3 exhibited higher antibacterial activity than M2, as indicated by inhibition zone diameters of 8.56 mm (M1), 5.50 mm (M2), and 7.71 mm (M3). These differences are likely due to variations in the types and amounts of secondary metabolites extracted by each solvent. Further studies are recommended to investigate the correlation between secondary metabolite content and antibacterial activity of Vernonia amygdalina and other herbal plants.
Impact of Butter, Margarine, and Coconut Oil on the Sensory Quality of Baked Brownies: A Descriptive Sensory Analysis Approach Lucy Fridayati; Reska Mayefis; Ifnalia Rahayu; Nadira Ulfach
Journal of Food and Pharmaceutical Sciences Vol 14, No 3 (2026): 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.28265

Abstract

This study investigated the effect of different fat sources; butter, margarine, and coconut oil on the sensory quality of baked brownies using a descriptive sensory analysis approach. Sensory evaluation was conducted based on five organoleptic attributes: shape, color, aroma, texture, and taste. The experiment employed a completely randomized design (CRD) consisting of three treatments with three replications. Sensory data were collected from five expert panelists using a structured hedonic questionnaire and subsequently analyzed using analysis of variance (ANOVA), followed by Duncan’s multiple range test when significant differences were detected. The results indicated that the substitution of butter with margarine or coconut oil did not produce statistically significant differences (p > 0.05) across all sensory attributes evaluated. Although brownies formulated with butter generally obtained slightly higher mean scores, particularly for aroma, texture, and flavor intensity, these differences were not sufficient to demonstrate a significant treatment effect. All formulations exhibited comparable sensory profiles characterized by a dense and moist crumb, a dry surface texture, a blackish-brown color, and a characteristic chocolate flavor. These findings suggest that margarine and coconut oil can serve as viable alternatives to butter in brownie production without compromising overall sensory quality. The study provides practical implications for bakery product formulation by supporting flexibility in fat selection based on economic, nutritional, or availability considerations rather than sensory performance alone.

Page 21 of 21 | Total Record : 204

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