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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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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.
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.
The Use of Bacteriocin Powder from Bacteria Lactobacillus plantarum as Biopreservative Agent of Cassava Getuk Khilda Azka Krisnani, Fransisca Maria; Purwijantiningsih, L.M. Ekawati; Pranata, Fransiskus Sinung
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.02

Abstract

Getuk is an Indonesian traditional food made from cassava. Getuk has short shelf life, which is 12-15 hours caused by the high water content in getuk that is make getuk easily contaminated by microbes. Biopreservation is a safe solution to overcome this problem, one of which is by using bacteriocin. Bacteriocin is safe to use as a biopreservative because it is not toxic and can be digested by the protease enzyme so it will not affect the microbiota in the intestine. Bacteriocin used in this study is bacteriocin produced by Lactobacillus plantarum because it is a safe microbial and included in GRAS (Generally Recognized as Safe) and has broad spectrum properties, which can kill gram-positive, gram-negative, and pathogenic bacteria. This research will discuss further about the ability of bacteriocin from Lactobacillus plantarum as a biopreservative agent in getuk. Bacteriocin from Lactobacillus plantarum will be microencapsulated using spray drying before adding to getuk. The treatments taken are variations in the addition of bacteriocin to getuk and variations in storage time. The variation of bacteriocin addition in getuk is 0% (control), 2,5%, 5%, and 7,5%, the variation of getuk storage time is 0-3 days. Cassava getuk will be tested physically, chemically, and microbiologically during the storage time. The results obtained in this study are the addition of 7,5% bacteriocin powder can increase getuk shelf life for 1 day. On storage day 1, the result of microbe in getuk is still within the national standard safe limits and getuk does not smell sour and there is no yeast that grows on getuk.
Optimization of Carbopol 941 And HPMC on the Gel of the Bark of Strychnos lucida R.B Ethanol Extract as Hand Sanitizer Teurupun, Gabriela Bintang
Journal of Food and Life Sciences Vol 4, No 2 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.02.02

Abstract

            Some research resulted that show Strychnos lucida R.Br contains compound of tannin, flavonoids, phenols, alkaloids and saponins that can be used as antibacterial. Seeing the compounds contained, one csn make an antiseptic gel. An important components in the gel preparation is gelling agent. Gelling agent is widely used because it has high stability and increases the effectiveness of the use of gel as an antibacterial. This study aims to determine the optimum composition of Carbopol 941 and HPMC in the extract of Strychnos lucida R.Br stem using the Simplex Lattice Design method. The gel was made in three formulas with a comparison of Carbopol 941 and HPMC, 100%: 0%; 50%: 50%; 0%: 100%. Next, these were tested physicochemical properties including spreading, pH, and stickiness tests. The validity of the optimization method has done before by comparing the test result and the prediction in the optimum gel formula. The results showed that the optimum composition was obtained  of Carbopol 941: HPMC by 50%: 50%. Verification results compared to the prediction results it did not show different for all tests, spreading, pH, stickiness tests and antibacterial. The optimum formula for the ethanol extract of Strychnos lucida R.Br stems have the potential for strong antibacterial activity with a inhibitory zone value of 13.55 mm.
Utilization of Corn Flour (Zea mays L.) as Material Subtitution for Ice Cream Cone Rismawati, Devi; Pulungan, Maimunah Hindun; Rahmah, Nur Lailatul
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.03

Abstract

Flour needs that continue to increase will have an impact on increasing the need for flour in Indonesia. To reduce this increase, wheat flour substitution is needed. This study aims to determine the right amount of corn flour substitution for wheat flour which produces the best quality for physical properties (rendement, the thickness, the breakability, the endurance of cone to ice cream) and chemical properties (moisture content, protein content, reducing sugars) and knowing consumer acceptance of cone produced. The study was made using Factorial Randomized Block Design (FRBD) with two factors. The first factor is the proportion of corn flour and wheat flour has 5 levels (0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, 100%: 0%). The second factor is the roasting time with 3 levels (20 minutes, 25 minutes, 30 minutes). Parameters observed included water content, protein content, reducing sugar, rendement, the thickness, the breakability, the endurance of cone to ice cream and organoleptic properties such as color, aroma, texture, taste. Data obtained from physical and chemical tests were analyzed using variance (ANOVA). The results analysis of variance have significant differences so that the Smallest Significant Difference Test (LSD) is performed with a real level of 5%. Then the best selection was made from each treatment. The best selection results obtained in the treatment of 100% corn flour and 0% wheat flour with a time of 30 minutes has a moisture content of 3.52%, protein content 0,0007%, reducing sugar 0,0007%, yield 85,13%, thickness 2, 71 mm, fracture 0.26 N and cone resistance to ice cream 68 minutes 5 seconds.Keywords: Cone, Consumer Acceptance, Corn Flour, Corn
Input Analysis and Marketing of Oyster Mushrooms oddo, irenius; Handayawati, Hani Sri; Sari, Risca Kurnia
Journal of Food and Life Sciences Vol 4, No 2 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.02.03

Abstract

The aim of this study is to analyze the production and marketing input of oyster mushrooms in Sumberagung Village, Ngantang District, Malang Regency, which was conducted in August 2019. The method used in this study was exploration and direct interviews with the oyster mushroom entrepreneurs. Data were analyzed using business effectiveness (R/C) analysis, ROI or Return On Investment analysis and marketing effectiveness analysis. The results show that oyster mushroom production inputs were all forms of input such as production facilities and infrastructure, capital and business costs for oyster mushrooms, labor and production sites. Oyster mushroom marketing system was carried out starting from harvesting, post-harvest and marketing activities that were still simple and traditional. Analysis of business effectiveness (R/C), ROI analysis or Return On Investment and analysis of marketing effectiveness of the initial period of oyster mushroom business shows that the use of oyster mushroom business input such as initial capital is economically ineffective but the following period of venture capital is effectively business (R/C), ROI or Return On Investment analysis and marketing effectiveness analysis are effective.
Application of Animal Waste Fertilizer (KOHE) Toward Growth and Results of Carrot (Dautus carota.L) Plant in Cisondari Village Pasirjambu District, Jawa Barat Indrawati, Etty
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.04

Abstract

ABSTRACTCisondari village is one of the villages in West Java with producers of various types of vegetable crops, dairy farms and chicken farms. The largest dairy cattle population in the village of Cisondari is in the Pasirjambu sub-district, the impact of cattle farming is the waste of manure dung (kohe) which has the potential to produce methane gas (CH4) as one of the greenhouse gases (GHG). During this time the handling of cow dung is dumped directly into the river, so that it can pollute the river directly. This research is one of the activities in the Hibah Community Service Program in Cisondari village. This study used a simple Randomized Block Design (RBD) consisting of six (6) treatments with three (3) replications tested on carrot  (Daucus carota) Organic fertilizer application which was used as treatment ie soil without fertilizer, soil mixed with chicken manure without fermentation, fermented chicken manure, chicken manure + Vermicompost (50: 50), compost, chicken manure + vermicompost (30: 70). To determine the effect of giving organic fertilizer on growth and yield of carrot  (Daucus carota), the F test with a level of 5% was used, namely the Variety Analysis Test (ASR). The results of research on carrot  show that, in general, the application of organic fertilizer can increase the yield of carrot. The highest yield of carrots is found in carrot  which are fertilized by fermented chicken manure (P2); followed by carrot plants fertilized with chicken manure + Vermicompost (50:50) (P3); Chicken manure + Vermicompost (30:70) (P5); Non-fermented chicken manure (P1); Vermicompost (Po).Keywords: Animal manure, carrots, vermicompost, fermentation, organic fertilizer
Performance of Growth in Tilapia Fish in Polyculture System Maimunah, Yunita
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.05

Abstract

Tilapia growth in pond using polyculture system is higher than tilapia cultured in monoculture system. Employing water column for fish and prawn culture to obtained higher production yield. This research using experimental descriptional method and data were analyzed using independent t-test, comparing monoculture and polyculture of Tilapia growth performance. Specific growth rate of polyculture Tilapia at 4.46%/BW/day is higher than monoculture fish at 4.80%/BW/day. FCR comparison  were 1,1 and 1.17 for polyculture and monoculture respectively. Water quality treatments were at optimal range for Tilapia growth at 26-30C; 7,34-8,36; and 5,3-8,8  ppm for temperature, pH dan dissolved oxygen, respectively.
Ice Cream Cone Product Development Based On Purple Sweet Potato (Ipomoea batatas L.) (Study Substituted Purple Sweet Potato Flour and Baking Time) insiah, halimatul; pulungan, maimunah hindun; rahmah, nur lailatul
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.01

Abstract

This study aims to dcidee the subtitution of the use of purple sweet potato flour and baking time in making of ice cream cones and knowing consumer acceptance of ice cream cone purple sweet potato. Experiments using Least Significance Different (LSD) consisted of 2 factors. The first factor is the subtitution for purple sweet potato flour (P) and the second factor is baking time (W). The P factor has 4 levels, namely 100%, 75%, 50%, and 25%. The W factor has 3 levels, namely 20 minutes, 25 minutes, and 30 minutes. Parameters of observation based on yield, thickness, fracture, resistance of ice cream cone, water content test, protein content, and reducing sugar content. The best treatment results were followed by organoleptic tests using a hedonic scale (color, flavor, taste, and texture) carried out by 30 semi-trained panelists. Physical and chemical data were analyzed by ANOVA variance (α = 0.05) and if significantly different continued with LSD test (α = 0.05). The selection of the best treatment used the Multiple Attribute method. Organoleptic data were analyzed by Friedman test (α = 0.05). The best treatment results were obtained subtitution of 75% purple sweet potato flour with 20 minutes baking time. The best treatment has characteristics of water content of 4.07%, yield of 0.98%, fracture of 0.67N, thickness of 2.67mm, resistance of cone 85 minutes, protein content of 27.4656 mg/L, reduced sugar content of 3.8931 mg/L, and organoleptic test results with a scale of 1-5 were obtain on average color 3.73, flavor 3.57, taste 3.57, and texture 2.97. Keywords:  Purple Sweet Potato Flour, Quality of Ice Cream Cone, Wheat Flour
Organic Vegetables Marketing Model Yompi, Berno; Handayawati, Hani Sri; Kusumawardani, Niniek Dyah
Journal of Food and Life Sciences Vol 4, No 2 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.02.01

Abstract

This research was conducted in Kurnia Kitri Ayu Farm (KKAF), Sukun Village, Sukun District, Malang City, East Java in 2019. The aim of this study is finding out the distribution channels of organic vegetables and margins or the distribution profits of Kurnia Kitri Ayu Farm organic vegetables distribution.The purposive sampling method was used in this study and the respondent was the owner of Kurnia Kitri Ayu Farm as an agribusiness actor. Data obtained in the field were analyzed by margin analysis, distribution and marketing share. The results showed that Kurnia Kitri Ayu Farm organic vegetable distribution channel involved partner farmers using three channels: 1) KKAF to distributors, supermarkets and final consumers, 2) KKAF to sales and final consumers and 3) KKAF to final consumers or Baby Porridge Company. The marketing distribution margin of KKAF organic vegetables was carried out starting from partner farmers of Rp. 5,000, - KKAF of Rp. 5,000 and supermarkets of Rp. 3,000, resulting in the increase of marketing margins between partner farmers, KKAF and supermarkets by Rp. 13,000. Then, between KKAF and salesman, each of them got a margin of Rp. 10,000, causing the distribution of the margin between partner farmers of Rp. 5,000, KKAF of Rp. 2,000, and salesman of Rp. 3,000. The market behavior of partner farmers resulted in a distribution margin of Rp. 5,000, KKAF of Rp. 2,000 and salesman of Rp. 5,000 caused a marketing margin position of the market behavior of partner farmers, KKAF and salesman that was Rp. 12,000.

Page 4 of 5 | Total Record : 42

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