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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 2 (2019)" : 6 Documents clear
Solid State Fermentation of Citric Acid Production from Raja Banana Peels using Aspergillus niger (Effect of KH2PO4 as Phosphate Sources) Hidayat, MP., Nur; Khusumawati, Anggraeni Dwi; Perdani, Claudia Gadizza
Journal of Food and Life Sciences Vol 3, No 2 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.02.03

Abstract

Citric acid is the organic acid widely used in food and pharmaceutical industries.The purpose of this study was to determine the effect of adding KH2PO4 as phosphate source of citric acid production from Raja banana peels using Aspergillus niger.The research is used Completely Randomized Design. Concentration of phosphate addition of  KH2PO4(0%; 0.5%; 1%; 1.5%; and 2%). The fermentation process is done for 7 days. Addition of concentration of KH2PO4 1,5% percentage highest citric acid content that is equal to 38,4% with pH 2,96 and total lowest reducing sugar 36,47 mg/g. This is reinforced by FTIR analysis indicating the presence of citric acid.
Application Of Starch Edible Coating Which Added Asam Kandis Extract (Garcinia Xanthochymus) To Pear Fruit (Pyrus Pyrifolia) Minimally Process Widyaka, Vetra Hendrawan
Journal of Food and Life Sciences Vol 3, No 2 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.02.04

Abstract

Minimally process is higher risk to pear fruit so it’s need to some preserve action that make quality and shelf life longer. The one method that we can use is using edible coating application. The purpose of this research is for make pear minimally process have shelf-life untill the sixth day and know optimum concentration of asam kandis extract which applicated in edible coating solution. This research, tapioka starch and asam kandis extract is main ingridient. Starch tapioka edible coating with added asam kandis extract can make longer pear with minimally process untill the sixth day in the cold temperature. Design of experimental of this research is Completly Randomized Design with asam kandis extract variaton which added in solution edible coating with concentration 0,25%; 0,5%; and 0,75%. Factorial Completly Randomized Design with two factor of variation, the first factor is control, edible coating, and edible coating asam kandis. The second factor is storage time (Day 0, 2, 4, and 6). The best result of  inhibitory zone of edible coating which added with asam kandis extract is 0,5% concentration and the best layering with edible coating application added with extract asam kandis can keep the pear with minimally process untill sixth day, preserve moisture content, texture, browning, reduce Total Plate Count (TPC) and have a good result in organoleptic test.
Effects of Preateatment Process with Organic Acids (Averrhoa bilimbi L.) and Japansche Citroen (Citrus limonia Osbeck) Juice on Quality of Chili Powder (Capsicum frutescens) Kusnadi, Joni; Pamulanti, Anjar
Journal of Food and Life Sciences Vol 3, No 2 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.02.05

Abstract

Preservation process like drying is needed to extend the shelf life of hot chili. However, the drying process lead much quality degradation, such as loss the nutritions. The chili need treatment with blanching and soaking with organic acid such as Japansche citroen and Averrhoa bilimbi L juice. The aim of this research is to know the effects of (Japansche citroen) and (Averrhoa bilimbi L.) juice in soaking process on quality of dried chili (Capsicum frutescens). Factorial Randomized Block Design was used in this research with 2 factor. The first factor was type of fruit juice of Japansche citroen and Averrhoa bilimbi L. The second factor was level of fruit juice concentration (5%, 10%,15%). The best result of this study is acquired from soaking with Japansce citroen with 15% of concentration. It obtains a* value 51,77±0,16, total color 174,88 ±7,78 ASTA, total phenolic content 8,51±1,11 mg GAE/g, total flavonoid content 22,86±1,24 mg QE/g, capsaicin content 1156322,498 ±95263,46 SHU, ascorbic acid content 0,6427±0,00 mg/g and antioxidant activity IC50 126,8081716 ±3,68 ppm. 
Effect of Particle Size and HCl Concentration on the Demineralization Process Chitosan Shell Crab (Portunus pelagicus) Kurniawan, Andry
Journal of Food and Life Sciences Vol 3, No 2 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.02.01

Abstract

This study is intended to find the best results and HCl concentration in making chitosan skin crust (Portunus pelagicus). The research method used Randomized Block Design with two factors consisting of three levels. The first factor were particle sizes (100, 80 and 60 mesh) and the second facto were HCl concentrations (1, 1.25 and 1.5M) in the demineralization process with 2 replications so that there are 18 units of experiment. Observations included yield, water content, ash content and deacetylation degree. The results showed that the optimum condition for chitosan production is particle size 60 mesh and HCl concentration 1.5 M with yield 17.20%, water content 4.23% ash content 20.83% and deacetylation degree of 65%. The 60 mesh particle size has given optimal results and the higher the concentration of HCl used is more effective in reducing ash content.  
Biotransformation of Xylitol Production from Xylose of Lignocellulose Biomass Using Xylose Reductase Enzyme: Review Azizah, Nurul
Journal of Food and Life Sciences Vol 3, No 2 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.02.06

Abstract

Xylitol is a polyol sugar produced from xylose and has a sweet taste. Xylose can be obtained from hemicellulose in lignocellulosic biomass. The types of lignocellulosic biomass that can be used for the production of xylitol include rice straw, sugarcane bagasse, corn cobs, and corn stover. The process of producing xylitol from xylose can be done by biotransformation using enzymes. One of the enzymes that can be used is xylose reductase. The commonly used microorganisms are the group of Candida genus. The maximum production of xylitol from lignocellulosic biomass is between 12.5 - 96.5 g/L. pH, temperature, substrate concentration, and aeration are parameters that influence the increase in xylitol production. The use of xylose can be used in the food, health and pharmaceutical industries.Keywords: Xylitol, xylose, lignocellulosic biomass, xylose reductase
Antioxidant Activities Of Soy Yoghurt Product In Combination With Red Fruit (Pandanus Conoideus Lam.) Tang'nga, Grace Aprilia
Journal of Food and Life Sciences Vol 3, No 2 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.02.02

Abstract

Red fruit pasta (Pandanus conoideus Lam.) contains β-carotene and α-tocopherol which are function as antioxidant compounds. This aims of this research to make food functional in which the predominance of soy milk  yoghurt that combination with  red fruit pasta which able to replace the consumption of animal milk production and have antioxidant activity. The methods were made of soy yoghurt using bacterial starter Lactobacillus bulgaricus and Streptococcus thermophillus for 3% and divided into 3 formulations of yoghurt. Formulations of yoghurt were examined by organoleptic then analized by  SPSS version 21.0. The selected formulations of yoghurt were examined pH, water content, total solids, ash content, lactic acid levels and antioxidant activity. The results showed that formulation  of  yoghurt  combined with red fruit pH : 3,91, water content : 38,97%,  total solids :  61,02%, ash level : 0,71%, lactic acid : 1,01%, and IC50 21,32 ppm.

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