Food spoilage during storage occurs physically, chemically and biologically which is related to the activity of bacteria. One of the natural preservation that is currently developing is the application of edible coating on perishable food, such as fishball. Addition of antibacterial agent is important to improve edible coating. Virgin coconut oil contains medium chain fatty acids which have antimicrobial properties, particularly monoglycerides and free fatty acids that produced by hydrolyzing partially triglycerides at the Sn-1 and Sn-3 position using Lipozyme. The aim of this research was to test the effect of edible coating carrageenan enriched with virgin coconut oil hydrolysis (HVCO) (concentrations 1%,3%,5%) on fishball quality.The method was an experimental with factorial completely randomized design.The samples were analyzed for sensorial assessments, Total plate Count, Total Volatile Base-Nitrogen, Water content, and pH for 5 days at room temperature. The study demonstrated that fish meatball coated with carrageenan based-edible coating fortified with HVCO showed the best result compared to controls (Uncoated fishball, coated without HVCO). Sensory attributes were still accepted by panelists until 3 days. Meanwhile, the same pattern depicted by TPC and TVB-N parameters. HVCO5% had inhibited microbial growth and retarded the increase of TVB-N number on fishball, the results were Log 5,08cfu/gr, 29,69 mg/100 gr respectively.
{"title":"Application of Partial Hydrolysis of Virgin Coconut oil (VCO) on Carrageenan-based Edible Coatinng as (Sphyraena barracuda) Fishball Preservative during Room Storage","authors":"Erpiani Siregar, J. Silalahi, D. Suryanto","doi":"10.22146/jfps.2092","DOIUrl":"https://doi.org/10.22146/jfps.2092","url":null,"abstract":"Food spoilage during storage occurs physically, chemically and biologically which is related to the activity of bacteria. One of the natural preservation that is currently developing is the application of edible coating on perishable food, such as fishball. Addition of antibacterial agent is important to improve edible coating. Virgin coconut oil contains medium chain fatty acids which have antimicrobial properties, particularly monoglycerides and free fatty acids that produced by hydrolyzing partially triglycerides at the Sn-1 and Sn-3 position using Lipozyme. The aim of this research was to test the effect of edible coating carrageenan enriched with virgin coconut oil hydrolysis (HVCO) (concentrations 1%,3%,5%) on fishball quality.The method was an experimental with factorial completely randomized design.The samples were analyzed for sensorial assessments, Total plate Count, Total Volatile Base-Nitrogen, Water content, and pH for 5 days at room temperature. The study demonstrated that fish meatball coated with carrageenan based-edible coating fortified with HVCO showed the best result compared to controls (Uncoated fishball, coated without HVCO). Sensory attributes were still accepted by panelists until 3 days. Meanwhile, the same pattern depicted by TPC and TVB-N parameters. HVCO5% had inhibited microbial growth and retarded the increase of TVB-N number on fishball, the results were Log 5,08cfu/gr, 29,69 mg/100 gr respectively.","PeriodicalId":314392,"journal":{"name":"Journal of Food and Pharmaceutical Sciences","volume":"135 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134035763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The global halal pharmaceutical sector is valued at USD 132 billion by 2021. (Pharmaceuticals, 2020). This sector is seen as a high priority development area. Apart from food products, Muslim consumers are also becoming more aware of halal pharmaceuticals. They are beginning to see the potential detrimental effects created by product development, testing, and production, all of which could be deviating from the halal values. Based on this uncertainty, the public at large is increasingly questioning the sources of their pharmaceutical products. Under such circumstances, the situation of children contracting contagious diseases has been noted to be on the rise in Malaysia, especially in the last few years. As a result, health authorities are concerned that there would be parents who may reject the immunization programs for their children out of the fear that the vaccines used may infringe on some strict religious rules. (Johari Ab Latiff, 2018) A conservative Muslim may sometimes reject the inoculation over concerns that some vaccines were derived from contents of pigs or porcine, of which Muslims are forbidden to consume. Vaccines are part of the pharmaceutical products, and like all other pharmaceutical products, they can be developed using halal ingredients, which can replace the use of non halal contents or animal products and their derivatives for medication. The implementation of halal certification for vaccines is strictly bounded by Shariah law and Fatwa. Malaysia. As a Muslim country, Malaysia is widely and globally regarded as one of the pioneers in halal pharmaceuticals. This can be traced to its world first halal pharmaceutical standard which was introduced as MS 2424: Halal Pharmaceuticals – General Guidelines since 2012, with first revision in 2019. Nonetheless, from then until presently, Malaysia has not been able to provide halal certification for the vaccine products. The implementation of the halal certification for vaccine products in Malaysia may have been triggered by the use of non-halal or forbidden ingredients in the manufacturing of those vaccine products. Thus far, the Malaysian Standard of the MS 2424 is the only standard, and it is also only a general guide. There is a need to develop a more thorough manual that can be adhered to by pharmaceuticals. This necessity to certify vaccine products as halal for the context of Malaysia has thus put the Halal Certification Body, like JAKIM, to be in limbo
到2021年，全球清真制药行业的价值将达到1320亿美元。(医药,2020)。该部门被视为高度优先发展的领域。除了食品，穆斯林消费者也越来越了解清真药品。他们开始看到产品开发、测试和生产所产生的潜在有害影响，所有这些都可能偏离清真价值观。基于这种不确定性，广大公众越来越多地质疑其药品的来源。在这种情况下，马来西亚儿童感染传染病的情况呈上升趋势，特别是在过去几年中。因此，卫生当局担心，有些父母可能会因为担心使用的疫苗可能违反某些严格的宗教规则而拒绝为孩子接种疫苗。(Johari Ab Latiff, 2018)保守的穆斯林有时可能会拒绝接种疫苗，因为他们担心一些疫苗来自禁止穆斯林食用的猪或猪的内容物。疫苗是药品的一部分，像所有其他药品一样，它们可以使用清真成分开发，这可以取代使用非清真成分或动物产品及其衍生物进行药物治疗。疫苗清真认证的实施受到伊斯兰教法和法特瓦的严格限制。马来西亚。作为一个穆斯林国家，马来西亚被广泛和全球认为是清真制药的先驱之一。这可以追溯到其世界上第一个清真制药标准，该标准自2012年以来被称为MS 2424:清真制药-一般指南，并于2019年进行了第一次修订。然而，从那时起直到目前，马来西亚还没有能够为疫苗产品提供清真认证。马来西亚对疫苗产品实施清真认证可能是由于在生产这些疫苗产品时使用了非清真或被禁止的成分。到目前为止，马来西亚标准的MS 2424是唯一的标准，它也只是一个一般的指南。有必要制定一份更全面的手册，供各药品遵守。因此，在马来西亚的背景下，这种将疫苗产品认证为清真的必要性使清真认证机构(如JAKIM)陷入了困境
{"title":"The Challenges in Implementation of Halal Vaccine Certification in Malaysia","authors":"Johari Ab. Latiff, Z. Zakaria, Saadan Man","doi":"10.22146/JFPS.1147","DOIUrl":"https://doi.org/10.22146/JFPS.1147","url":null,"abstract":"The global halal pharmaceutical sector is valued at USD 132 billion by 2021. (Pharmaceuticals, 2020). This sector is seen as a high priority development area. Apart from food products, Muslim consumers are also becoming more aware of halal pharmaceuticals. They are beginning to see the potential detrimental effects created by product development, testing, and production, all of which could be deviating from the halal values. Based on this uncertainty, the public at large is increasingly questioning the sources of their pharmaceutical products. Under such circumstances, the situation of children contracting contagious diseases has been noted to be on the rise in Malaysia, especially in the last few years. As a result, health authorities are concerned that there would be parents who may reject the immunization programs for their children out of the fear that the vaccines used may infringe on some strict religious rules. (Johari Ab Latiff, 2018) A conservative Muslim may sometimes reject the inoculation over concerns that some vaccines were derived from contents of pigs or porcine, of which Muslims are forbidden to consume. Vaccines are part of the pharmaceutical products, and like all other pharmaceutical products, they can be developed using halal ingredients, which can replace the use of non halal contents or animal products and their derivatives for medication. The implementation of halal certification for vaccines is strictly bounded by Shariah law and Fatwa. Malaysia. As a Muslim country, Malaysia is widely and globally regarded as one of the pioneers in halal pharmaceuticals. This can be traced to its world first halal pharmaceutical standard which was introduced as MS 2424: Halal Pharmaceuticals – General Guidelines since 2012, with first revision in 2019. Nonetheless, from then until presently, Malaysia has not been able to provide halal certification for the vaccine products. The implementation of the halal certification for vaccine products in Malaysia may have been triggered by the use of non-halal or forbidden ingredients in the manufacturing of those vaccine products. Thus far, the Malaysian Standard of the MS 2424 is the only standard, and it is also only a general guide. There is a need to develop a more thorough manual that can be adhered to by pharmaceuticals. This necessity to certify vaccine products as halal for the context of Malaysia has thus put the Halal Certification Body, like JAKIM, to be in limbo","PeriodicalId":314392,"journal":{"name":"Journal of Food and Pharmaceutical Sciences","volume":"305 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114276771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nina Naquiah Ahmad Nizar, Siti Aimi Sarah Zainal Abidin
Online food delivery service (FDS) is the new gig economy in this era of new normal. Online FDS refers to the process whereby food that was ordered online is prepared and delivered to the consumer. FDS falls at the end of a food supply chain, the final stage just before the food reaches customers. However, this stage can make or break a wholesome food production, particularly in halal food supply chain. This paper revisits the guidelines of FDS in Malaysia; then extended to the measures taken during Covid-19 pandemic. The focus is food safety and quality, and halal supply chain. It is hoped that this overview will become a source of information for the public for their peace of mind, and the food delivery service providers to deliver wholesome food to their customers
{"title":"Online Food Delivery Services: Make or Break the Halal Supply Chain?","authors":"Nina Naquiah Ahmad Nizar, Siti Aimi Sarah Zainal Abidin","doi":"10.22146/JFPS.1149","DOIUrl":"https://doi.org/10.22146/JFPS.1149","url":null,"abstract":"Online food delivery service (FDS) is the new gig economy in this era of new normal. Online FDS refers to the process whereby food that was ordered online is prepared and delivered to the consumer. FDS falls at the end of a food supply chain, the final stage just before the food reaches customers. However, this stage can make or break a wholesome food production, particularly in halal food supply chain. This paper revisits the guidelines of FDS in Malaysia; then extended to the measures taken during Covid-19 pandemic. The focus is food safety and quality, and halal supply chain. It is hoped that this overview will become a source of information for the public for their peace of mind, and the food delivery service providers to deliver wholesome food to their customers","PeriodicalId":314392,"journal":{"name":"Journal of Food and Pharmaceutical Sciences","volume":"67 5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133944783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Guntarti, N. Sugihartini, Siti Athiyah Umaiyah, N. Salamah
Moringa oleifera L. have good nutritional content including phenolic compounds which can be used as antioxidants and can grow in lowlands and highlands. The purpose of this study was to determine the total phenolic content of the ethanol extract of M. oleifera leaves with variations in the area of collection. The 50% ethanol extract was obtained from the simplicia of M. oleifera leaves by using the maceration method. Analysis of total phenolic content in the extract was carried out using a spectrophotometer instrument with the addition of reagent Folin-Ciocalteu and gallic acid as standard. The results of total phenolic content in Sleman, Wonosari, and Wonosobo areas were (127.87 ± 2.71) mg GAE / g extract, (99.40 ± 2.68) mg GAE / g extract, and (142 , 92 ± 1.81) mg GAE / g extract. The highest phenolic content in the ethanol extract of moringa leaves was found in Wonosobo areas.
{"title":"Determination of Total Phenolic Levels in Ethanol Extract of Moringa (Moringa oleifera L.) Leaves based on Differences in Growing Sites","authors":"A. Guntarti, N. Sugihartini, Siti Athiyah Umaiyah, N. Salamah","doi":"10.22146/JFPS.1337","DOIUrl":"https://doi.org/10.22146/JFPS.1337","url":null,"abstract":"Moringa oleifera L. have good nutritional content including phenolic compounds which can be used as antioxidants and can grow in lowlands and highlands. The purpose of this study was to determine the total phenolic content of the ethanol extract of M. oleifera leaves with variations in the area of collection. The 50% ethanol extract was obtained from the simplicia of M. oleifera leaves by using the maceration method. Analysis of total phenolic content in the extract was carried out using a spectrophotometer instrument with the addition of reagent Folin-Ciocalteu and gallic acid as standard. The results of total phenolic content in Sleman, Wonosari, and Wonosobo areas were (127.87 ± 2.71) mg GAE / g extract, (99.40 ± 2.68) mg GAE / g extract, and (142 , 92 ± 1.81) mg GAE / g extract. The highest phenolic content in the ethanol extract of moringa leaves was found in Wonosobo areas.","PeriodicalId":314392,"journal":{"name":"Journal of Food and Pharmaceutical Sciences","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123707401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Daun pala (Myristica fragrans Houtt.) memiliki senyawa metabolit sekunder seperti flavonoid, saponin dan tanin. Oleh karena itu, daun pala dikembangkan ke dalam bentuk sediaan gel hand sanitizer yang berpotensi sebagai antibakteri. Dalam formulasi gel, penggunaan gelling agent dan humektan merupakan faktor penting yang dapat menghasilkan sediaan gel yang stabil. Tujuan dari penelitian ini yaitu untuk mengetahui stabilitas sediaan gel hand sanitizer ekstrak etanol daun pala dengan variasi konsentrasi HPMC dan gliserin. Gel hand sanitizer ini dibuat 3 formulasi dengan variasi HPMC dan gliserin, yaitu formula 1 (HPMC 1% : gliserin 5%), formula 2 (HPMC 1.5% : gliserin 7.5%), formula 3 (HPMC 2%, gliserin 10%). Uji stabilitas yang dilakukan terhadap sediaan menggunakan metode cycling test sebanyak 6 siklus. Berdasarkan hasil analisis cycling test 6 siklus dihasilkan bahwa formula yang memiliki stabilitas paling baik adalah formula 1 dengan variasi konsentrasi HPMC 1% dan gliserin 5%.
{"title":"Stability Test of Gel Hand Sanitizer Ethanol Extract of Nutmeg (Pala) Leaves (Myristica fragrans Houtt.) with Variation of the Concentration of HPMC (Hydroxy Propyl Methyl Cellulose) and Glycerine","authors":"S. Endah, C. Shintia, A. Nofriyaldi","doi":"10.22146/JFPS.1150","DOIUrl":"https://doi.org/10.22146/JFPS.1150","url":null,"abstract":"Daun pala (Myristica fragrans Houtt.) memiliki senyawa metabolit sekunder seperti flavonoid, saponin dan tanin. Oleh karena itu, daun pala dikembangkan ke dalam bentuk sediaan gel hand sanitizer yang berpotensi sebagai antibakteri. Dalam formulasi gel, penggunaan gelling agent dan humektan merupakan faktor penting yang dapat menghasilkan sediaan gel yang stabil. Tujuan dari penelitian ini yaitu untuk mengetahui stabilitas sediaan gel hand sanitizer ekstrak etanol daun pala dengan variasi konsentrasi HPMC dan gliserin. Gel hand sanitizer ini dibuat 3 formulasi dengan variasi HPMC dan gliserin, yaitu formula 1 (HPMC 1% : gliserin 5%), formula 2 (HPMC 1.5% : gliserin 7.5%), formula 3 (HPMC 2%, gliserin 10%). Uji stabilitas yang dilakukan terhadap sediaan menggunakan metode cycling test sebanyak 6 siklus. Berdasarkan hasil analisis cycling test 6 siklus dihasilkan bahwa formula yang memiliki stabilitas paling baik adalah formula 1 dengan variasi konsentrasi HPMC 1% dan gliserin 5%.","PeriodicalId":314392,"journal":{"name":"Journal of Food and Pharmaceutical Sciences","volume":"11 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132707687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The society awareness in consuming halal, safe, and healthy foodstuff within these past few years kept on increasing. This was closely related to responsible food manufacturers which produced sustain halal foods, as evidenced by ownership halal certification. In order to increase the satisfaction of food producers and to maintain their commitment to extend the halal certificates, the quality of halal authority service should always be enhanced. This study aims to identify the Customer Satisfaction Index (CSI) value, to determine the influence of halal label and product attributes toward customer’s satisfaction and loyalty of meatball stalls in Yogyakarta, and to identify the influence of halal label toward selling volume on certified meatball stalls. The instruments used were questionnaires containing 21 quality attributes of halal certificate renewal service. Analyses were performed using Structural Equation Modeling (SEM). The model was composed of seven latent variables: halal certification, brand, price, taste, service, customer satisfaction and customer loyalty. Result of the research showed that taste and halal certification have significant effect on the customer’s satisfaction and loyalty of certified meatball stalls. Halal certification have affected the certified meatball stalls in Yogyakarta by increasing the selling volume of 25-37.5%.
{"title":"Analysis of Halal Certification Renewal Service Quality and Their Effect on the Customer’s Satisfaction and Loyalty in Yogyakarta (Case Study in Meatball Stall)","authors":"Jumeri Jumeri, Khosyani, Falah M.A.F","doi":"10.22146/JFPS.1148","DOIUrl":"https://doi.org/10.22146/JFPS.1148","url":null,"abstract":"The society awareness in consuming halal, safe, and healthy foodstuff within these past few years kept on increasing. This was closely related to responsible food manufacturers which produced sustain halal foods, as evidenced by ownership halal certification. In order to increase the satisfaction of food producers and to maintain their commitment to extend the halal certificates, the quality of halal authority service should always be enhanced. This study aims to identify the Customer Satisfaction Index (CSI) value, to determine the influence of halal label and product attributes toward customer’s satisfaction and loyalty of meatball stalls in Yogyakarta, and to identify the influence of halal label toward selling volume on certified meatball stalls. The instruments used were questionnaires containing 21 quality attributes of halal certificate renewal service. Analyses were performed using Structural Equation Modeling (SEM). The model was composed of seven latent variables: halal certification, brand, price, taste, service, customer satisfaction and customer loyalty. Result of the research showed that taste and halal certification have significant effect on the customer’s satisfaction and loyalty of certified meatball stalls. Halal certification have affected the certified meatball stalls in Yogyakarta by increasing the selling volume of 25-37.5%.","PeriodicalId":314392,"journal":{"name":"Journal of Food and Pharmaceutical Sciences","volume":"136-137 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124014780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fruits after harvesting will decay faster if not handled properly. Fruits can be demaged by bacterial and fungal. Mangosteen leaves contain xanthons which are antibacterial and antifungal. 50% ethanol extract of mangosteen leaves is formulated in Nanoemulsion preparations using the SNEDDS (Self-Nanoemulsifying Drug Delivery System) method. The mangosteen leaves 50% ethanol extract nanoemulsion formulation consisted of VCO (Virgin Coconut Oil) as oil, tween 80 as surfactant, and PEG 400 as cosurfactant. There are 3 formulations with variations in the concentration of mangosteen leaves ethanol extract, there are concentrations of 1%, 2%, and 3%. All formulations have a T% of more than 90%. The results of the particles measurement of nanoemulsion using PSA were in formulation 1 amounting to 16.1 nm; formula 2 is 16.7 nm; and formula 3 is 16.6 nm. The zeta potential characterization shows that formula 1 has a zeta value of -40.9 mV. The three formulations had a pH of 5. The largest inhibitory zone in the mangosteen leaf ethanol extract against S.aureus and E. coli bacteria were 11.08 mm and 5.87 mm respectively. Whereas in the S. cerevisiae antifungal test there was no inhibition zone at all concentrations. In the antibacterial and antifungal tests nanoemulsion preparations did not produce inhibitory zones in each concentration. Nanoemulsion preparations can retain the quality of strawberries when compared to the non-nanoemulsion preservative group, both in room storage and refrigerator temperature. The best preservative result is when the fruit is coated with nanoemulsion preservative and stored in refrigerator temperature.
{"title":"Antibacterial (Staphylococcus aureus and Escherichia coli) and Antifungal (Saccharomyces cerevisiae) Activity Assay on Nanoemulsion Formulation of Ethanol Extract of Mangosteen Leaves (Garcinia mangostana L.) as Fruit Preservative","authors":"Diniatik Diniatik, Rosiana Sofia Anggraeni","doi":"10.22146/jfps.1008","DOIUrl":"https://doi.org/10.22146/jfps.1008","url":null,"abstract":"Fruits after harvesting will decay faster if not handled properly. Fruits can be demaged by bacterial and fungal. Mangosteen leaves contain xanthons which are antibacterial and antifungal. 50% ethanol extract of mangosteen leaves is formulated in Nanoemulsion preparations using the SNEDDS (Self-Nanoemulsifying Drug Delivery System) method. The mangosteen leaves 50% ethanol extract nanoemulsion formulation consisted of VCO (Virgin Coconut Oil) as oil, tween 80 as surfactant, and PEG 400 as cosurfactant. There are 3 formulations with variations in the concentration of mangosteen leaves ethanol extract, there are concentrations of 1%, 2%, and 3%. All formulations have a T% of more than 90%. The results of the particles measurement of nanoemulsion using PSA were in formulation 1 amounting to 16.1 nm; formula 2 is 16.7 nm; and formula 3 is 16.6 nm. The zeta potential characterization shows that formula 1 has a zeta value of -40.9 mV. The three formulations had a pH of 5. The largest inhibitory zone in the mangosteen leaf ethanol extract against S.aureus and E. coli bacteria were 11.08 mm and 5.87 mm respectively. Whereas in the S. cerevisiae antifungal test there was no inhibition zone at all concentrations. In the antibacterial and antifungal tests nanoemulsion preparations did not produce inhibitory zones in each concentration. Nanoemulsion preparations can retain the quality of strawberries when compared to the non-nanoemulsion preservative group, both in room storage and refrigerator temperature. The best preservative result is when the fruit is coated with nanoemulsion preservative and stored in refrigerator temperature.","PeriodicalId":314392,"journal":{"name":"Journal of Food and Pharmaceutical Sciences","volume":"304 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115447233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. M. Airin, A. Hana, Sarmin, P. Astuti, A. Husni, Rusyda Nurshitaningrum
Thyroxine hormone (T4) was one of the hormones related to metabolism rate. Animal transportation could be stressor interfering metabolism. Sargassum crasifoium was one of brown algae species that contained some important nutrients and also flavonoids. The study aimed at finding out the effect of the Sargassum on the decrase in thyroxine hormone and body weight loss. It used 9 Javanese Randu goats that were classified into 3 treatment groups. Group I served as control, Group II was treated with 450 mg/kg BW of Sargassum estract and Group III was treated with vitamin B1. All of the goats were transported for 12 hours using pickup truck at the speed of 60 km/hour. Blood samples were drawn before the transportation, during loading, 6 hours after the transportation and at the end of the transportation, while the body weight of the goats was weighed before and after the transportation. The results of the study showed that the T4 hormone decreased in the Group I and increased in the Group III during the transportation, while it was stable in the Group II. The biggest percentage of the body weight loss took place to the Group III (0.13%), while the smallest percentage took place to the Group II (0.063%). Statistical analysis showed that the Sargassum extract did not have any significant effect (p>0.05) on both the thyroxine hormone and the body weight loss during the transportation. Based on the results of the study it could be concluded that the Sargassum extract could stabilize the thyroxine hormone during the transportation so that it could prevent the body weight loss
{"title":"Sargassum crasifolium Extract Could Prevent the Decrese in the Thyroxine Hormone and the Body Weight Loss of Javanese Randu Goats during Transportation","authors":"C. M. Airin, A. Hana, Sarmin, P. Astuti, A. Husni, Rusyda Nurshitaningrum","doi":"10.22146/JFPS.850","DOIUrl":"https://doi.org/10.22146/JFPS.850","url":null,"abstract":"Thyroxine hormone (T4) was one of the hormones related to metabolism rate. Animal transportation could be stressor interfering metabolism. Sargassum crasifoium was one of brown algae species that contained some important nutrients and also flavonoids. The study aimed at finding out the effect of the Sargassum on the decrase in thyroxine hormone and body weight loss. It used 9 Javanese Randu goats that were classified into 3 treatment groups. Group I served as control, Group II was treated with 450 mg/kg BW of Sargassum estract and Group III was treated with vitamin B1. All of the goats were transported for 12 hours using pickup truck at the speed of 60 km/hour. Blood samples were drawn before the transportation, during loading, 6 hours after the transportation and at the end of the transportation, while the body weight of the goats was weighed before and after the transportation. The results of the study showed that the T4 hormone decreased in the Group I and increased in the Group III during the transportation, while it was stable in the Group II. The biggest percentage of the body weight loss took place to the Group III (0.13%), while the smallest percentage took place to the Group II (0.063%). Statistical analysis showed that the Sargassum extract did not have any significant effect (p>0.05) on both the thyroxine hormone and the body weight loss during the transportation. Based on the results of the study it could be concluded that the Sargassum extract could stabilize the thyroxine hormone during the transportation so that it could prevent the body weight loss","PeriodicalId":314392,"journal":{"name":"Journal of Food and Pharmaceutical Sciences","volume":"11 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130111510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Indonesian pharmaceutical industries still rely on imports for more 90% of active raw materials and excipient raw materials. A research is needed to develop the production of pharmaceutical excipients, especially those derived from natural ingredients, to support the country's economy. One source of natural materials are widely available in Indonesia and can be developed is starch from Purple Sweet Potato (Ipomoea batatas L). Starch is often used as dilluent, disintegrat and binder in tablet formulation. Starch, including starch from Purple Sweet Potato, was an excipient tablet that had bad flowability and compressibility, so that the physical properties need to be improved. One way to improve the characterization of amilum is co-processing. The purpose of this study was to develop a co-process from Purple Sweet Potato Starch and combined with Avicel PH 101 as excipient fillers for tablets. The method used in the preparation of these co-process was wet granulation. The formula determination was caried out with Design Expert 10.0.1 software. Results obtained from experiments and recommendation formula from Design Expert 10.0.1 was verified with One Simple T-test with confidence level of 95%. Based on the results it can be concluded that the increased concentration of purple sweet potato starch increased moisture content and lowering compressibility and density. While the increased concentration of Avicel PH 101 increased compressibility and density; it could lower moisture content and the flowability time. The formula that gave the best characteristic of co-processed was obtained at a concentration of purple sweet potato starch and Avicel PH 101 on 62.493%: 37.507%. Based on One Simple T-Test, there is no significant difference between the experimental results with recommendation formula from Design Expert 10.0.1. From the FT-IR test results may indicate that the formation of the co-process did not change the form of the chemical structure of substances, but only changed the physical properties of substance. Based on the results of SEM, the morphology of the shape bond formation co-process so that the granules become larger and purple sweet potato starch forms a round and partly change shape after do the heating at 60°C. Keyword : Co-processing, Purple_Sweet_Potato, Starch, Avicel_PH101, FTIR
{"title":"The Preparation and Characterization of A Co-Processed Excipient from Purple Sweet Potato (Ipomoea batatas L) Starch and Avicel PH101","authors":"Muhammad Hengki Purnama Halim, Ungsari Rizki eka Purwanto, Endang Diyah Ikasari","doi":"10.22146/JFPS.938","DOIUrl":"https://doi.org/10.22146/JFPS.938","url":null,"abstract":"The Indonesian pharmaceutical industries still rely on imports for more 90% of active raw materials and excipient raw materials. A research is needed to develop the production of pharmaceutical excipients, especially those derived from natural ingredients, to support the country's economy. One source of natural materials are widely available in Indonesia and can be developed is starch from Purple Sweet Potato (Ipomoea batatas L). Starch is often used as dilluent, disintegrat and binder in tablet formulation. \u0000Starch, including starch from Purple Sweet Potato, was an excipient tablet that had bad flowability and compressibility, so that the physical properties need to be improved. One way to improve the characterization of amilum is co-processing. The purpose of this study was to develop a co-process from Purple Sweet Potato Starch and combined with Avicel PH 101 as excipient fillers for tablets. \u0000The method used in the preparation of these co-process was wet granulation. The formula determination was caried out with Design Expert 10.0.1 software. Results obtained from experiments and recommendation formula from Design Expert 10.0.1 was verified with One Simple T-test with confidence level of 95%. \u0000Based on the results it can be concluded that the increased concentration of purple sweet potato starch increased moisture content and lowering compressibility and density. While the increased concentration of Avicel PH 101 increased compressibility and density; it could lower moisture content and the flowability time. The formula that gave the best characteristic of co-processed was obtained at a concentration of purple sweet potato starch and Avicel PH 101 on 62.493%: 37.507%. Based on One Simple T-Test, there is no significant difference between the experimental results with recommendation formula from Design Expert 10.0.1. From the FT-IR test results may indicate that the formation of the co-process did not change the form of the chemical structure of substances, but only changed the physical properties of substance. Based on the results of SEM, the morphology of the shape bond formation co-process so that the granules become larger and purple sweet potato starch forms a round and partly change shape after do the heating at 60°C. \u0000Keyword : Co-processing, Purple_Sweet_Potato, Starch, Avicel_PH101, FTIR","PeriodicalId":314392,"journal":{"name":"Journal of Food and Pharmaceutical Sciences","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124083389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
L. Lestari, Inas Nur Hafizhah, Happy Nurlita Octavinanda, Latifah Mahdiyati, Refdiana Dewi, P. S. Suyoto, E. Huriyati, Sunarti
Several studies found that the probiotic bacterias such as Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 could prevent glycemia and control the blood lipid profiles. Currently, a probiotic product such as yogurt is not preferable by some consumers since the taste is sour. Therefore, this study was conducted to develop milkshakes supplemented by probiotics Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 which are expected to be more acceptable and have a beneficial effect with the addition of prebiotics and soluble fiber glucomannan. This study aims to determine the effect of synbiotic shakes on fasting blood glucose levels and lipid profiles in hyperglycemia Wistar rat models. The study design was a pre-posttest controlled group with 48 male Wistar rats divided into 8 groups, namely the healthy control group (I); hyperglycemia control group (II); group III that received metformin; group IV that received synbiotic shake with La5 + FOS; group V that received synbiotic shake La5 + inulin; group VI that received synbiotic shake Bb12 + FOS; group VII that received synbiotic shake Bb12 + inulin; and group VIII that received synbiotic shake La5 + Bb12 + FOS. The dose of the intervention was 3.6 ml/day with an intervention duration of 28 days. The results showed that the differences in blood glucose levels were not significant (p> 0.05) except for groups IV and VI that experienced a significant increase (p <0.05). The differences in lipid profiles showed insignificant changes in LDL levels except in groups IV and V, a significant increase in HDL levels (p <0.05) in group V and VI, and insignificant change in triglycerides except in group VI. It can be concluded that the administration of synbiotic shakes with a variety of prebiotics Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 for 4 weeks were able to maintain fasting blood glucose levels and lipid profiles in hyperglycemic rats.
{"title":"The Effect of Synbiotic Shake on Blood Glucose and Lipid Profile in Hyperglycemia Wistar Rats","authors":"L. Lestari, Inas Nur Hafizhah, Happy Nurlita Octavinanda, Latifah Mahdiyati, Refdiana Dewi, P. S. Suyoto, E. Huriyati, Sunarti","doi":"10.22146/JFPS.1098","DOIUrl":"https://doi.org/10.22146/JFPS.1098","url":null,"abstract":"Several studies found that the probiotic bacterias such as Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 could prevent glycemia and control the blood lipid profiles. Currently, a probiotic product such as yogurt is not preferable by some consumers since the taste is sour. Therefore, this study was conducted to develop milkshakes supplemented by probiotics Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 which are expected to be more acceptable and have a beneficial effect with the addition of prebiotics and soluble fiber glucomannan. This study aims to determine the effect of synbiotic shakes on fasting blood glucose levels and lipid profiles in hyperglycemia Wistar rat models. The study design was a pre-posttest controlled group with 48 male Wistar rats divided into 8 groups, namely the healthy control group (I); hyperglycemia control group (II); group III that received metformin; group IV that received synbiotic shake with La5 + FOS; group V that received synbiotic shake La5 + inulin; group VI that received synbiotic shake Bb12 + FOS; group VII that received synbiotic shake Bb12 + inulin; and group VIII that received synbiotic shake La5 + Bb12 + FOS. The dose of the intervention was 3.6 ml/day with an intervention duration of 28 days. The results showed that the differences in blood glucose levels were not significant (p> 0.05) except for groups IV and VI that experienced a significant increase (p <0.05). The differences in lipid profiles showed insignificant changes in LDL levels except in groups IV and V, a significant increase in HDL levels (p <0.05) in group V and VI, and insignificant change in triglycerides except in group VI. It can be concluded that the administration of synbiotic shakes with a variety of prebiotics Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 for 4 weeks were able to maintain fasting blood glucose levels and lipid profiles in hyperglycemic rats.","PeriodicalId":314392,"journal":{"name":"Journal of Food and Pharmaceutical Sciences","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130905349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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