cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota malang,
Jawa timur
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 42 Documents
 1   2   3   4   5 
Agricultural Potensial of Binusan Village, Nunukan Sub-District, Nunukan District, North Kalimantan Province Hidayat, Nur; Dewi, Candra; Nuzula, Nila Firdauzi; Susenohaji, Susenohaji
Journal of Food and Life Sciences Vol 2, No 2 (2018)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (90.575 KB) | DOI: 10.21776/ub.jfls.2018.002.02.03

Abstract

Agricultural potential in underdeveloped villages has not been mapped so that it is difficult to be used as a reference in development programs. The purpose of this research is to know the potential of agriculture in Binusan Village. The method used is qualitative approach with descriptive data analysis. The results of the research show that the main potentials in Binusan village are seaweed and oil palm
Genetic Characteristics Of White Shrimp (Litopenaeus Vannamei) In Banyuwangi And Situbondo: The Infected White Spot Syndrome Virus (WSSV) kilawati, yuni; Maimunah, Yunita
Journal of Food and Life Sciences Vol 2, No 2 (2018)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6.551 KB) | DOI: 10.21776/ub.jfls.2018.002.02.04

Abstract

Water pollution caused by human anthropogenic activities has deteriorating effect on water quality for aquaculture. Therefore, the objectives of this research were to determine how water quality, population and shrimp genetic characteristic in polluted area. Especially in East Java which have high virulency on WSSV outbreaks.Data exploration using surveillance technique was collecting physical and chemical water quality parameters. Shrimp samples were analyzed for morphological and genetical characteristics using specific WSSV primer ICP 11.Water quality at all sampling locations were categorized as polluted refers to ammonia and TOM  concentrations. Low water quality acts as a trigger for WSSV outbreaks. Shrimp pond from Situbondo exhibited as carrier indicated by the presence of WSS infection based on genetic characteristics, while morphological characteristics did not.
MAPPING THE DISTRIBUTION OF MANGROVE FORESTS USING REMOTE SENSING AND GEOGRAPHIC INFORMATION SYSTEMS IN THE DISTRICT OF BANGKALAN, EAST JAVA PROVINCE Iqbal, Muhammad Nurdzat; Risjani, yenny
Journal of Food and Life Sciences Vol 2, No 2 (2018)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.657 KB) | DOI: 10.21776/ub.jfls.2018.002.02.05

Abstract

This research is done in Bangkalan Coast, East Java Province in August - November 2009. This potential development area have been threaten by exploitation that can cause damage to the coastal environment and natural resources. In order to prevent damage and to protect the ecosystems in coastal region, mangrove forest conditions have to be monitored continuously. Remote sensing data such as Landsat ETM+ can generate information about the condition of mangrove forest, such as distribution, extent and canopy density rate. The objective of the research was to determine distribution and extent of  mangrove forest at Bangkalan Coast using remote sensing and geographic information systems. The research was done survey method with descriptive explanations of the primary data and secondary data. The research uses a combination of satellite image processing Landsat ETM+, field survey and thematic maps with manual analysis.The result from interpretation of image analysis showed that Bangkalan Coast has 46.66 hectares mangrove forest, with detailed information about density of the mangrove area is 37,89 hectare for very rare and 8,55 hectare for rarely density. The result for measuring environmental factors showed as follows: salinity ranged from 15‰ – 30 ‰ , the tide of single type (diurnal type) and the substrates is clay, clay loam and dust clay. Keywords: Mangrove, Remote Sensing, GIS
Efektifitas Biskuit Tepung Komposit Beras Hitam (Oryza Sativa L.), Inulin Umbi Bunga Dahlia Dan Tepung Mocaf Terhadap Kadar Glukosa Darah Pada Tikus (Rattus Norvegicus) Penderita Diabetes Melitus Tipe II Manullang, Bobby
Journal of Food and Life Sciences Vol 2, No 2 (2018)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.712 KB) | DOI: 10.21776/ub.jfls.2018.002.02.06

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung beras hitam, inulin umbi bunga dahlia, dan tepung mocaf terhadap kandungan gizi biskuit, dan penurunan kadar glukosa darah tikus jantan galur wistar penderita diabetes mellitus yang diinduksi streptozotocin.Penelitian ini terdiri dari empat tahap yaitu pembuatan tepung beras hitam, ekstraksi inulin dari umbi bunga dahlia, pembuatan tepung mocaf beserta karakteristik kimianya, pembuatan biskuit, pengujian efek hipoglikemik biskuit dengan campuran tepung beras hitam, inulin umbi bunga dahlia, dan tepung mocaf secara in vivo. Pengujian in vivo menggunakan 35 ekor tikus putih jantan galur wistar umur 2 bulan dengan rata-rata berat badan 200 g yang dibagi menjadi 5 kelompok yaitu kelompok kontrol (kelompok tikus yang diberi akuades), kelompok positif diabetes (tikus yang diinduksi streptozotocin 50 mg/kg berat badan dan diberi akuades), kelompok perlakuan (tikus yang diinduksi streptozotocin 50 mg/kg berat badan diberi biskuit dengan dosis 504, 1008, 3024 mg/berat badan/hari) dan waktu periodik pengujian selama 4 minggu. Masing-masing perlakuan terdiri dari 7 ekor tikus.Hasil penelitian menunjukkan bahwa perbandingan tepung beras hitam, inulin umbi bunga dahlia dan tepung mocaf dalam biskuit memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap indeks warna, daya patah, kadar air, kadar protein, kadar serat kasar, total gula, nilai hedonik warna, nilai hedonik rasa, dan penerimaan umum, berat badan tikus dan penurunan kadar glukosa darah tikus. Namun memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap densitas kamba, kadar lemak, kadar karbohidrat, kandungan energi, kadar antosianin, nilai hedonik aroma. Formulasi perbandingan tepung beras hitam, inulin umbi bunga dahlia dan tepung mocaf dalam biskuit dengan mutu dan penerimaan konsumen yang terbaik adalah biskuit dengan perbandingan 50% tepung beras hitam, 20% inulin umbi bunga dahlia dan 30% tepung mocaf.Kata kunci: beras hitam, biskuit, diabetes, efek hipoglikemik,  inulin umbi bunga dahlia, dan mocaf.
Pengaruh Perbandingan Nangka Muda dengan Jamur Tiram dan Penambahan Sukrosa terhadap Mutu Abon Nabati sartika, dewi
Journal of Food and Life Sciences Vol 2, No 2 (2018)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.781 KB) | DOI: 10.21776/ub.jfls.2018.002.02.07

Abstract

ABSTRACTThe research was purposed to find the effect of ratio of young jackfruit with oyster mushroom and sucrose addition on the quality of vegetable abon. This research was conducted at Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e ratio of young jackfruit with oyster mushroom (D) : (75% : 25%, 65% :35%, 55% : 45%, 45% : 55%, 35% : 65%, 25% : 75%) and sucrose addition (S) : (10%, 15%, 20%). Parameters analyzed were water content  (%), ash content (%), protein content (%), crude fiber content (%), organoleptic of hedonic and score of color, texture, flavor, and taste. The results showed that the ratio of young jackfruit with oyster mushroom had highly significant effect on water content (%), protein content (%), hedonic of texture, and score of texture. The sucrose addition had highly significant effect on water content (%), ash content (%), and score of color. The interaction of the two factors had significant effect on protein content (%). The ratio of  young jackfruit with oyster mushroom of 25% : 75%  and sucrose addition of 20% produced the best quality of vegetable abon.  Keywords:   vegetable abon, young jackfruit, oyster mushroom, sucrose.  ABSTRAKPenelitian ini bertujuan untuk mengetahui perbandingan nangka muda dengan jamur tiram dan penambahan sukrosa terhadap mutu abon nabati. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap  (RAL) dengan 2 faktor yaitu perbandingan nangka muda dengan jamur tiram (D) : (75% : 25%, 65% :35%, 55% : 45%, 45% : 55%, 35% : 65%, 25% : 75%) dan penambahan sukrosa (S) : (10%, 15%, 20%). Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar protein (%), kadar lemak (%), kadar serat kasar (%), organoleptik hedonik dan skor warna, tekstur, aroma, dan rasa. Hasil penelitian menunjukkan bahwa perbandingan nangka muda dengan jamur tiram memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar protein (%), nilai hedonik tektur, dan skor tekstur. Penambahan sukrosa memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar abu (%), dan skor warna. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar protein (%). Perbandingan nangka muda dengan jamur tiram 25% : 75% dan penambahan sukrosa 20% menghasilkan mutu abon nabati terbaik. Kata Kunci :   Abon nabati, nangka muda, jamur tiram, sukrosa.
Pengaruh Penambahan Gula Pasir dan Lama Pengeringan terhadap Mutu Gula Semut Nira Kelapa Sawit (Elaeis guineensis, Jaqc) Tanjung, Riska Andayani
Journal of Food and Life Sciences Vol 2, No 2 (2018)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.008 KB) | DOI: 10.21776/ub.jfls.2018.002.02.08

Abstract

Penelitian ini dilakukan untuk menentukan pengaruh penambahan gula pasir dan lama pengeringan terhadap mutu gula semut nira kelapa sawit (Elaeis guineensis, Jaqc). Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu penambahan gula pasir (G) :  (8%), (9%), (10%), (11%), (12%) dan lama pengeringan (P) : (1 jam), (2 jam), dan (3 jam). Hasil penelitian menunjukkan bahwa penambahan gula pasir memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar sukrosa, kadar gula pereduksi, kadar gula total, dan memberikan pengaruh berbeda nyata terhadap nilai indeks warna. Lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar sukrosa, kadar gula pereduksi, kadar gula total, dan nilai hedonik aroma. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar gula pereduksi. Penambahan gula pasir 12% dan lama pengeringan 1 jam memberikan yang terbaik untuk mutu gula semut nira kelapa sawit. Kata kunci: nira kelapa sawit, penambahan gula pasir, lama pengeringan, gula semut The research conducted to determine the effect of the addition of crystale sugar and drying time on the quality of brown sugar from palm oil neera (Elaeis guineenis, Jaqc). The research had been performed using a completely randomized design with two factors, i.e. the addition of sugar (G) : (8%), (9%), (10%), (11%), (12%) and driying time (P) : (1 hour), (2 hour), and (3 hour). Parameters analyzed were moisture content (%), ash content (%), sucrose content (%), reducing sugar content (%), total sugar content (%), value of color index (°Hue), browning index, and sensory characteristics (color, flavor, taste, and texture). The results showed that the addition of sugar had highly significant effect on moisture content, ash content, sucrose content, reducing sugar content, total sugar content, and had significant effect on value of color index. Drying time had highly significant effect on moisture content, sucrose content, reducing sugar content, total sugar content, and value of hedonic of flavor. The interaction of both factors had highly significant effect on reducing sugar content. The addition of crystale sugar of 12% and drying time of 1 hour was the best treatment for the quality of brown sugar.  Key words: palm oil neera, crystale sugar, drying time, brown sugar
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
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.

Page 2 of 5 | Total Record : 42

 1   2   3   4   5 

Filter by Year

2017 2021


Reset
Filter By Issues
All Issue Vol 5, No 1 (2021) Vol 4, No 2 (2020) Vol 4, No 1 (2020) Vol 3, No 2 (2019) Vol 3, No 1 (2019) Vol 2, No 2 (2018) Vol 2, No 1 (2018) Vol 1, No 2 (2017) Vol 1, No 1 (2017)