cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Victoria Kristina Ananingsih
Contact Email
kristina@unika.ac.id
Phone
+6287731812997
Journal Mail Official
jfcn@unika.ac.id
Editorial Address
BSB Campus Unika Address: Jl. Rm. Hadisoebeno Sosro Wardoyo, Mijen, Semarang, Central Java, Indonesia
Location
Kota semarang,
Jawa tengah
INDONESIA
JFCN: Journal of Food, Culinary, and Nutrition
Published by Universitas Katolik Soegijapranata
ISSN : -     EISSN : 30634121     DOI : https://doi.org/10.24167
Core Subject :
JFCN publishes peer-reviewed original research papers covering all aspects of food, nutrition, and culinary science
Arjuna Subject : -
Articles 22 Documents
 1   2   3 
Antioxidant Profile of Velvet Bean and Jack Bean and The Effect of Processing Towards Its Value – A Review Steffi Agustine Chandra; Christiana Retnaningsih; Alberta Rika Pratiwi
JFCN: Journal of Food, Culinary, and Nutrition Vol 1, No 2: April 2025
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v1i2.12751

Abstract

Velvet bean (Mucuna pruriens) and jack bean (Canavalia ensiformis) are members of legumes that are found in tropical area including Indonesia, that contains high nutritional and functional values but still haven’t been deeply explored. Both velvet bean and jack bean were reported to contain antioxidant capacities, which are mainly affected by its flavonoid, polyphenol, and tannin contents. L-DOPA, a non-protein amino acid compound, was also reported as the dominant compound in velvet bean that exhibit bioactive capacities. On the other hand, kaempferol was reported as the dominant flavonoid compound in jack bean. These bioactive compounds present in velvet bean and jack bean ant their antioxidant capacities can be affected by processing treatment they’re subjected into, and thus, it is important to understand and put into considerations how different processing treatments may affect the antioxidant profile and capacity of velvet bean and jack bean while producing functional food based on these food sources. The objective of this review is to highlight the antioxidant profile of the seeds of velvet bean and jack bean as well as the effect of processing treatments towards its value.
Ulvan from Ulva lactuca as A Potential Marine-derived Prebiotic for Functional Foods: A Review Cepi Permana; Muhamad Rifai; Alberta Rika Pratiwi; Dyah Wulandari
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 2: April 2026
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i2.15049

Abstract

Ulvan, which comes from the green seaweed Ulva lactuca as a sulfated polysaccharide, has gained more research interest as a possible marine-based prebiotic. The review aims to evaluate the potential of ulvan derived from Ulva lactuca as a marine-based prebiotic by analyzing studies published between 2016 and 2026. Relevant articles were collected from scientific databases focusing on ulvan characteristics, digestibility, fermentation by gut microbiota, and its potential application in functional food products. The research demonstrated through laboratory experiments and animal research that ulvan retains its original form throughout its passage from the upper gastrointestinal tract to the colon, where microbes use ulvan as their fermentation substrate. Experimental results show that the Lactobacillus and Bifidobacterium bacteria groups demonstrate higher growth rates. Fermentation products like short-chain fatty acids help maintain intestinal balance. Most available evidence comes from experimental and animal studies. The scientific community has not established whether humans show similar reactions because of a lack of thorough clinical research. Research studies show that ulvan has potential to function as a prebiotic, but it has not yet become an established prebiotic component for clinical use. Therefore, ulvan derived from Ulva lactuca represents a promising marine-based prebiotic candidate with potential application as a functional food component, although further clinical studies are required

Page 3 of 3 | Total Record : 22

 1   2   3 

Filter by Year

2024 2026


Reset
Filter By Issues
All Issue Vol 2, No 2: April 2026 Vol 2, No 1: October 2025 Vol 1, No 2: April 2025 Vol 1, No 1: October 2024