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INDONESIA
Journal of Food and Life Sciences
Published by Universitas Brawijaya
ISSN : 2550021X     EISSN : -     DOI : -
Core Subject : Health,
Public Health
Journal of Food and Life Sciences (JFLS), is a peer reviewed quarterly journal that mediate the dissemination of researchers in food (science and technology), and life sciences (biology, agriculture, fisheries, marine science, animal husbandry, medical science) which related to food. The journal is published by Central Laboratory of Life Sciences University of Brawijaya, Malang, Indonesia .
Arjuna Subject : -
Articles 4 Documents
 1 
Search results for , issue "Vol 1, No 2 (2017)" : 4 Documents clear
PENGARUH VARIETAS JAHE (Zingiber officinale) DAN PENAMBAHAN MADU TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN FERMENTASI KOMBUCHA JAHE Pebiningrum, Arlinda; Kusnadi, Joni; Rif'ah, Hamidah Itha'atur
Journal of Food and Life Sciences Vol 1, No 2 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (789.056 KB) | DOI: 10.21776/ub.jfls.2017.001.02.01

Abstract

Kombucha merupakan olahan fermentasi yang melibatkan peran bakteri Acetobacter xylinumdan Saccharomycesludwigii yang mengandung berbagai jenis asam organik yang mendukung sifat antioksidannya. Umumnya kombucha dibuat dari larutan teh, tetapi dalam penelitian ini digantikan dengan jahe dan ditambah madu.  Tujuan penelitian ini adalah mengetahui pengaruh kombinasi varietas jahe dan penambahan madu terhadap aktivitas antioksidan kombucha jahe. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor perlakuan. Faktor I yaitu varietas jahe yang terdiri dari tiga varietas (jahe gajah, jahe emprit dan jahe merah)  serta faktor II yaitu konsentrasi madu yang terdiri dari tiga  level (10%, 15% dan 20%) dengan 3 kali pengulangan.Data dianalisa menggunakan ANOVA (Analysis of Variance). Apabila terdapat beda nyata pada interaksi kedua faktor perlakuan, dilakukan uji lanjut DMRT (Duncan’s Multiple Range Test) bila tidak terdapat interaksi namum di salah satu faktor perlakuan atau keduanya beda nyata, maka dilakukan uji beda BNT dengan selang kepercayaan 5%. Pemilihan perlakuan terbaik mengunakan metode Zaleny. Pengujian organoleptik (uji hedonik) menggunakan Friedman Test. Perlakuan terbaik diperoleh dari varietas jahe merah dengan penambahan madu 20% dengan hasil nilai pH 2,64, total asam 1,78% , total gula 10,58%, total fenol 1114,70 ppm, aktivitas antioksidan 84,70%, warna kecerahan (L*) 36,47, warna kemerahan (a*) 9,87 dan warna kekuningan 7,90. Kata Kunci: antioksidan, jahe, kombucha, madu
STUDI PENGUKURAN (BOD DAN TSS) DI KAWASAN LUMPUR LAPINDO DI KECAMATAN PORONG KABUPATEN SIDOARJO JAWA TIMUR Risjani, Yenny
Journal of Food and Life Sciences Vol 1, No 2 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (526.752 KB) | DOI: 10.21776/ub.jfls.2017.001.02.02

Abstract

Lumpur panas lapindo yang keluar sejak tahun 2006 telah memberikan dampak yang besar terhadap kehidupan masyarakat termasuk degradasi lingkungan. Pembuangan Lumpur ke laut melalui kali porong serta rembesan dan luberan lumpur panas telah memberikan dampak terhadap keadaan kualitas air ABA (Air Badan Air) dan AB (air Bersih).Tujuan dari penelitian  ini adalah untuk mengetahui kualitas air ABA (Air Badan Air)dan AB (air Bersih) di kecamatan Porong serta upaya penanggulangan bencana dan pengelolaan lingkungan oleh BPLS.Penelitian dilaksanakan di kecamatan porong kabupaten Sidoarjo Jawa Timur pada bulan juli 2011.Pengujian sampel air dilakukan di laboratorium kimia universitas Brawijaya.Metode yang digunakan adalah metode deskriptif dan pengambilan sampel yaitu dengan penentuan stasiun didasarkan pada stasiun pengamatan yang telah di tetapkan oleh BPLS sebanyak 8 stasiun meliputi ABA dan AB. Hasil analisa BOD berturut-turut dari stasiun 1 sampai stasiun 8 adalah 13 mg/l, 18 mg/l, 16 mg/l, 37 mg/l, 14 mg/l, 21 mg/l, 40 mg/l dan 23 mg/l.Sedangkan hasil analisa TSS dari stasiun 1 sampai 8 adalah 52 mg/l, 58 mg/l, 62 mg/l, 68 mg/l, 54 mg/l, 60 mg/l, 86 mg/l, 64 mg/l.. Kata kunci :Lumpur  Lapindo, BOD&TSS, Kualitas Air
Effect of Addition Pediococcus acidilactici Bacteria and Time of Growth in Dissolved Protein of Earthworm Extract Purba, Hanna Permatasari
Journal of Food and Life Sciences Vol 1, No 2 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2017.001.02.03

Abstract

Earthworm (L.rubellus) has a high nutrient that can be used as a medium to grow microorganisms replacing pepton or meat ekstak. To deermine the function then tested on Pediococcus bacteria. Pediococcus bacteria is a probiotic bacterium that has protease activity that is expected to maintain and increase dissolved protein content with increasing growth time. This study aims to determine the addition of bacterial starter and microbial growth time during fermentation to the best value of dissolved protein content from earthworm extract. The experimental design used in the form of Nested Design consists of the addition of Pediococcus acidilactici bacteria starter and without addition of bacterial starter with Growth Time of 2 days, 4 days and 6 days. The result of this research is the best value of dissolved protein content of earthworm extract with addition of bacteria starter at growth time during 2 day fermentation that is equal to 1,26%.Keywords: Earthworm, Pediococcus acidilactici, Dissolved Protein
PENGARUH VAKSIN HEAT KILLED Salmonella Typhimurium TERHADAP KADAR TUMOR NECROSIS FACTOR ALPHA (TNF-α) SERUM PADA TIKUS WISTAR JANTAN YANG DIBERI DIET TINGGI LEMAK Winarsih, Sri; Santoso, Putu Adi; Derisna, Anak Agung
Journal of Food and Life Sciences Vol 1, No 2 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2017.001.02.04

Abstract

Salmonella Typhimurium that synthesize phosphorylcholine (PC) was able to induce anti-PC antibody responses that cross-react with the PC on oxidized lipoprotein (Ox-LDL).The purpose of this study was to determine the effect of heat killed bacteria vaccine Salmonella Typhimurium in lowering levels of serum TNF-α in rat fed by high fat diet. This study was an experimental research laboratory. The vaccine was made by heating 108 S. Typhimurium bacteria at temperature of 100°C for 45 minutes on the waterbath. Twenty five male Wistar rats as experimental animals, divided into the negative control group (normal diet) and four treatment groups high fat diet consisting of the positive control group (without vaccination), group A (vaccine 100 μl plus CFA-IFA adjuvant 100 μL), group B (vaccine 100 μL), and group C (CFA-IFA adjuvant 100 μL). The vaccine was injected five times every two weeks, where the vaccine consist of primary injection and four booster injection. The results showed that administration of heat killed S. Typhimurium vaccine plus CFA-IFA can lower the amount of serum levels of TNF-α significantly to the positive control group (p < 0,05). The conclusion is the research proved that heat killed Salmonella Typhimurium vaccine with CFA-IFA adjuvant decreases TNF-α serum which are proinflammantory cytokine. TNF-α is proinflammantory cytokine which has a role in the progression of metabolic syndrome. Further researches about the potential of heat killed S. Typhimurium towards the prevention of the progression of metabolc syndrome are needed to be conducted. Keywords: vaccine, Salmonella Typhimurium, TNF-α

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