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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 6 Documents
 1 
Search results for , issue "Vol 3, No 1 (2019)" : 6 Documents clear
Carotenoids in Butter from Canistel (Pouteria campechiana) Puspita, Dhanang
Journal of Food and Life Sciences Vol 3, No 1 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (750.65 KB) | DOI: 10.21776/ub.jfls.2019.003.01.01

Abstract

The purpose of this study was to produce butter from canistel fruit and see the carotenoid content. The method used is butter production, sensory analysis, and carotenoid analysis. Butter production is made with 2 different formulations by comparing fruit extracts and whipping cream: mentega-1 (1: 3.5), and mentega-2 (1: 1.5). Sensory testing involving 53 untrained panelists by providing parameters; taste, aroma, color, texture, and overall. The results of the study, canistel fruit can be made into butter with 2 variants. Organoleptic test results, overall the panelists liked control butter, while for the color and aroma of the panelists liked mentega-2. The content of carotenoids in canistel was 278, 24 µg/g, mentega-1 was 95.99 µg / g, and mentega-2 was 112.35 µg/g. Carotenoid content in butter from canistel can be used as intake of vitamin A. It can be concluded that for canistel can be used as butter and contains carotenoids to the needs of vitamin A.
The Determination of The Glycemic Index Preparations Various Sago Papua In Rats (Rattus norvegicus) Induced By Alloxan Angelica, Wenny
Journal of Food and Life Sciences Vol 3, No 1 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.01.05

Abstract

Several researches had proven that sago have many benefits for several metabolism disorders, one of which is diabetes mellitus (DM). Sago is one of the potential local food as a substitute for rice.The objective of this research was to determine the glycemic index values of sago into three treatments (papeda, sago rice and sago roasted) and determine the decrease in fasting blood glucose level after administration of sago products which was injected into diabetic rats that caused by aloxan injection. This study was prepared in a completely randomized design (RAL) with three replications using 21 rats were divided into 6 groups and 3 rats used in the glycemic index test. Each group was fed a different sago product. These results indicated that the value of glycemic index of sago Papua were sago rice was 50,9 %, papeda was 59,6 % and sago roasted was 64,2 %. Feeding test of papeda, sago rice, and sago roasted made various lowering blood glucose levels of rats that have been induced alloxan.
Utilization Of Kepok Banana Skin As a As a Mixture of Plastic for Biobags Ramadan, Awal; Pulungan, Maimunah Hindun; Suhartini, Sri
Journal of Food and Life Sciences Vol 3, No 1 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.01.06

Abstract

The research aims to get concentration of addition of Kepok banana flour and glycerol to produce good mechanical quality in the manufacture of plastic biobags. The study was designed using a randomized design group with 2 factors. The first factor used is the proportion of raw material for banana peel flour: banana starch (P) which consists of 3 levels. The second factor is the concentration of glycerol (G) which consists of 2 levels. Parameters observed for plastic biobags include: tensile strength, percentage elongation, elasticity, swelling, brightness, thickness, moisture content, and biodegradation. Analysis data obtained, processed using analysis of variance (ANOVA), If the results of the analysis of variance are significant differences between factors, it will be followed by a BNT test of 5%. Based on the results of physical and mechanical properties analysis, the best plastic biobags were found in the treatment proportion of 25% skin flour: 75% banana starch with a concentration of 2%. with a yield rate of 11,78%, tensile strength value of 0,41 N/cm2  , percentage elongation 10%, elasticity of 0,035 Mpa, swelling of 57,17%, brightness level of 29,97 thickness 0,956 mm, moisture content 11,77% and degraded completely for 22 days with percentage biodegradation 55,23%.
Identification and Antibacterial Activity Test of Lactic Acid Bacteria Isolated from Fermented Shrimp (Cincalok) Against Vibrio parahaemolyticus and Listeria monocytogenes Gani Samboja, Laurentius Dimas; Purwijantiningsih, Ekawati; Yuda, Pramana
Journal of Food and Life Sciences Vol 3, No 1 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.01.02

Abstract

Indonesia is a maritime country which has richness of sea products like fish, shrimp, squid, crab, and oyster. Nevertheless, all of those sea products can easily be contaminated by foodborne disease pathogenic bacterias such as Vibrio parahaemolyticus and Listeria monocytogenes. Those two pathogenic bacterias can cause serious illnesses in gastrointestinal tract such as diarhea, vomiting, and stomach cramp. The contamination of pathogenic bacteria can be prevented by lactic acid bacteria (LAB) metabolite compounds such as bacteriocin, organic acid, hydrogen peroxide, and diacetyl. Lactic acid bacteria was isolated from Indonesian traditional fermented shrimp called cincalok. The aim of this research is to do moleculary identify LAB isolates and antibacterial activity test in order to determine the species of LAB and to know the ability of LAB against pathogenic bacteria. Lactic acid bacteria from cincalok was identified by amplifying gen 16S rRNA through PCR colony method using primer LABFw and primer R16SRDNA-1492bac. Lactic acid bacteria from cincalok identified as Enterococcus sp. FTBUAJY01, Enterococcus sp. FTBUAJY02, Enterococcus sp. FTBUAJY03, Enterococcus durans strain FTBUAJY01, dan Enterococcus durans strain FTBUAJY02. Antibacterial activity test was conducted by agar well difusion method. It showed that the greatest inhibition ability of LAB from cincalok showed by Enterococcus sp. FTBUAJY02 against V. parahaemolyticus (0,529 ± 0,082 cm2) and Enterococcus durans strain FTBUAJY02 against L. monocytogenes (0,655 ± 0,090 cm2).
Effect of Additional Rice Bran and Harvesting Period Againts Pleurotus ostreatus Yield Productivities Afifah, Qanitatul
Journal of Food and Life Sciences Vol 3, No 1 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.01.03

Abstract

Percentage of rice bran added (main factor) in oyster mushroom; P. ostreatus growing substrate was 10%,15%, and 20% of total baglog weight. Harvesting period (period 1, periode 2, period 3) became a nested factor on this study. P. ostreatus yield showed that percentage of rice bran added gave significantly different result on P. ostreatus wet weight (rice bran 10% and 15%). Harvesting period showed significantly result on harvesting time, wet weight, and number of fruiting body. The best result were obtained in additional 15% rice bran based of the result comparison with 10% rice bran with 5  parameter on this study. 15% rice bran added gave the best result with harvesting time (55.00 days), pileus diameter (5.29 cm), wet weight (67.74 g/baglog), number of fruiting bodies (9.67 fruit), and productivity (5.12 g/day).
Effect of Moringa Leaves Flour (Moringa oleifera) Addition In Making Cake Onde-Onde Using Mocaf Flour Purba, Ria Agatha
Journal of Food and Life Sciences Vol 3, No 1 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.01.04

Abstract

The purpose of this research was to find the nutritional content of cake onde-onde made from mocaf flour with the addition of moringa leaves flour and to find the best formulation of making cake onde-onde. This research was performed using completely random design with two factors, first factor was the ratio of wheat flour and mocaf flour (T): T1=100%:0%, T2= 5%:25%, T3= 50%:50%, and T4= 25%:75%. The second was moringa leaves flour percentage (K): K1=0%, K2=2%, and K3=4%. Parameters analyzed were moisture content (%), ash content (%), fat content (%), protein content (%), carbohydrate content (by difference), dietary fiber content (%), colour index (oHue), and texture (g/mm2). The results showed that the ratio of wheat flour and mocaf flour had highly significant effect on moisture content, ash content, fat content, protein content, carbohydrate content, dietary fiber content, and texture (g/mm2). The addition of Moringa leaves flour had highly significant effect on ash content, protein content, carbohydrate content, dietary fiber content, and colour index (oHue). Based on protein content, the best cake onde-onde was made with 75% of wheat flour and 25% mocaf flour and the addition of 2% moringa leaves flour.

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