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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 42 Documents
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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.
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.
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%.
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.
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).
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
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 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 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

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