Journal of Food and Pharmaceutical Sciences https://journal.ugm.ac.id/v3/JFPS <p>Journal of Food and Pharmaceutical Sciences (<em>J Food Pharm Sci</em>) is the official peer-reviewed journal published by Institute for Halal Industry &amp; System, Universitas Gadjah Mada (IHIS-UGM), Indonesia. J Food Pharm Sci is an international journal that is dedicated to publish original research and review papers on the all fields of of food and pharmaceutical sciences as well as related disciplines that are of topical interest to the public health profession. The goal of the Journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss new issues and developments in the different areas of food and pharmaceutical sciences. The Journal published 3 issues per year.</p> Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada en-US Journal of Food and Pharmaceutical Sciences 2089-7200 Potential Activity of Caryophyllene Derivatives as Xanthine Oxidase Inhibitor: An in silico Quantitative Structure-Activity Relationship Analysis https://journal.ugm.ac.id/v3/JFPS/article/view/5485 <p>As the enzyme responsible for the uric acid formation, Xanthine oxidase was considered to be a therapeutic target for hyperuricemic treatment. This study was carried out to assess the potential of caryophyllene, and its derivates usually present in the natural product to inhibit Xanthine oxidase. The molecular docking using Autodock Tool and Biovia Discovery Studio was conducted to visualize the molecular interaction and to reveal the structure-activity relationship of those compounds. The results showed that the derivates of caryophyllene showed a higher affinity to Xanthine Oxide than Allopurinol. Among those all, caryophyllene oxide has the most stable bonding to xanthine oxide. Structure-activity relationship analysis showed that the chemical properties of the compound affected the affinity and molecular interaction to the enzyme as the target site in this study. The number of double bonds, substituents position, conformational structure related to steric hindrance, and the presence of lactone ring were assumed to influence the xanthine oxide inhibitory activity of caryophyllene derivates.</p> Arif Setiawansyah Baiq Maylinda Gemantari Copyright (c) 2022 Journal of Food and Pharmaceutical Sciences 2022-12-31 2022-12-31 700 708 10.22146/jfps.5485 Optimasi Fosfatidilkolin dan Span 80 sebagai Penyusun Vesikel Transfersom Natrium Diklofenak menggunakan Design-Expert https://journal.ugm.ac.id/v3/JFPS/article/view/5581 <p>Natrium diklofenak merupakan golongan NSAID (Non Steroid Anti-Inflammatory Drugs) yang banyak diresepkan untuk inflamasi dan nyeri. Namun dalam penggunaannya secara oral, natrium diklofenak mengalami first pass metabolism di hati sehingga hanya sekitar 50% saja obat yang sampai pada sirkulasi sistemik dan jika seringkali diberikan dengan dosis yang lebih tinggi dapat memperparah efek samping di saluran pencernaan. Karena beberapa kerugian diklofenak pada penggunaan oral, maka diklofenak dikembangkan ke sistem penghantaran transdermal dalam hal ini nanovesikel transfersom yang dipilih sebagai alternatif untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk memformulasi vesikel transfersom natrium diklofenak dengan perbandingan (4,5%:0,5%), (4,5%:1%), (4%:0,5%) dan (4%:1%) agar diperoleh perbandingan formula optimum vesikel transfersom natrium diklofenak dengan basis fosfatidilkolin kedelai dan span 80 menggunakan design expert dan untuk mengetahui karakteristik transfersom natrium diklofenak berupa efisiensi penjerapan, distribusi ukuran partikel dan zeta potensial. Optimasi formula transfersom menggunakan metode desain faktorial 22 dengan faktor fosfatidilkolin kedelai dan span 80 menggunakan respon efisiensi penjerapan dan ukuran vesikel. Hasil dari penelitian ini yaitu formula optimum dengan konsentrasi fosfatidilkolin kedelai 4,5% dan span 80 0,5% serta pengujian karakteristik vesikel transfersom allopurinol dengan efisiensi penjerapan 99,56%, distribusi ukuran partikel 160,1 nm dan zeta potensial -57,1 mV.</p> Wa Ode Sitti Zubaydah Suryani Suryani Nur Janna Kurniawati Copyright (c) 2022 Journal of Food and Pharmaceutical Sciences 2022-12-31 2022-12-31 709 720 10.22146/jfps.5581 Analisis Antioksidan Ekstrak Etanol Daun Ceguk (Combretum indicum L.) varr.M dengan Berbagai Lokasi Kalimantan Selatan, Indonesia https://journal.ugm.ac.id/v3/JFPS/article/view/5427 <p>Indicum has 2 variations, especially in terms of flowers, namely elongated and rounded types with antioxidant effects. So the aim of this research is to know the antioxidant of C. Indicum leaves, one of the varieties in Banjar, Banjarbaru and Tanah Laut areas, that variety is C. indicum varr.M. Antioxidant testing using TLC and quantitative using UV-Vis spectrophotometer. The antioxidant results qualitatively have antioxidant activity marked by a yellowish white stain. The quantitative test results of Banjar, Banjarbaru and Tanah Laut have 97.2219±0.263 ppm, 50.0832±0.078 ppm and 56.2046±0.185 ppm IC50 values. The results of One Way Anova analysis on the ethanol extract of elongated C. indicum leaves from Banjar, Banjarbaru and Tanah Laut had significant differences between each location and other locations. Based on these results Banjarbaru has the best antioxidants.</p> Samsul Hadi Umi Nur Hapifah Amalia Khairunnisa Copyright (c) 2022 Journal of Food and Pharmaceutical Sciences 2022-12-31 2022-12-31 721 731 10.22146/jfps.5427 Optimization of Polyvinyl Alcohol (PVA) and Xanthan Gum Edible Film (Crocus sativus L.) as Antibacterial against Staphylococcus aureus https://journal.ugm.ac.id/v3/JFPS/article/view/5352 <p><em>Staphylococcus aureus</em> is a normal bacteria flora in the oral cavity and often causes infections. Saffron (<em>Crocus sativus</em> L.) contains flavonoids that can inhibit the growth of <em>Staphylococcus aureus</em>. Saffron extract is formulated into edible film preparations because it can control drug release and maintain active substances, especially antibacterial ones. This study aims to determine the effect of comparing PVA and xanthan gum concentrations on edible film preparation physical characteristics and antibacterial activity. Also, to find out the optimal formula. This study uses the Simplex Lattice Design method and Design Expert to determine the concentration ratio. The optimization parameters of the preparation included pH, soluble time, water absorption, and antibacterial activity test using the well diffusion method. The ANOVA results showed that adding PVA concentration accelerated the dissolution time and increased the antibacterial inhibition. The addition of xanthan gum concentration increased the pH value and water absorption. The test results obtained pH 5.52, dissolution time 22.25 seconds, water absorption capacity is 43.95%, and antibacterial inhibition is 0.53 cm. The optimal formula was received at the concentration of PVA at 5.59% and xanthan gum at 0.41%. T-test shows that the equation of each optimal parameter is valid.</p> Prihandi Surya Samudra Lilies Wahyu Ariani Intan Martha Cahyani Copyright (c) 2022 Journal of Food and Pharmaceutical Sciences 2022-12-31 2022-12-31 732 737 10.22146/jfps.5352 The Effect Of Milk Kefir With Sorgum Flour On Body Weight, Appearance, And Abdominal Fat In Mice Obesity Induced https://journal.ugm.ac.id/v3/JFPS/article/view/5511 <p>In obese patients, one way to prevent obesity with the right method is to modulate the intestinal microflora. The purpose of this study was to identify and analyze the differences in administration of milk kefir with additional sorghum flour on body weight, appetite, and abdominal fat in mice (<em>Mus musculus</em>) induced obesity.This type of research is a true experimental in vivo using a randomized controlled design pretest – posttest control group design. The experimental animals used were 34 healthy mice (<em>Mus musculus</em>). Data analysis with normal distribution was tested by One Way Anova, otherwise Kruskal Wallis was tested. Meanwhile, categorical data were tested Univariate. The results showed that in the third treatment (P3) mice experienced differences in the treatment given milk kefir with the addition of sorghum flour and high fat diet feed for 8 weeks or 56 days there was a difference in weight loss as measured by weight gain (p&lt;0.05), then there wasn’t difference in appetite (p&gt;0.05), while there was a difference in abdominal fat compared to the control group. So, for those who are obese, it’s expected that milk kefir products with sorghum can be used as a daily drink to help reduce body weight and abdominal fat.</p> Indri Dewi Listiani Rizki Nurmalya Kardina Copyright (c) 2022 Journal of Food and Pharmaceutical Sciences 2022-12-31 2022-12-31 738 745 10.22146/jfps.5511 Optimization of Polyvinyl Alcohol (PVA) and Glycerin in Kolang Kaling Peel-Off Gel Mask Formula (Arenga pinnata.) https://journal.ugm.ac.id/v3/JFPS/article/view/5718 <p>Aging is caused by free radicals, one of which is ultraviolet light which can form ROS. Galactomannan compounds have the potential as antioxidants that can counteract free radicals. Kolang kaling contains many galactomannan compounds. Kolang kaling is processed into a peel-off gel mask, where PVA and glycerin are essential ingredients. PVA can form a polymer film layer, but if the layer is not balanced, glycerin is used as a humectant. The results of the FTIR analysis showed that the functional groups were D-galactopyranose and D-mannopyranose, which were characteristic of the functional groups of galactomannan. The IC50 of kolang kaling powder is 23.8720 ppm, a powerful antioxidant. The interaction of PVA and glycerin increased drying time, viscosity, antioxidant activity, and decreased dispersion, adhesion, and pH. The optimal formula obtained was 14.47% PVA and 15.73% glycerin. The results of the One Sample T-Test validity test found that the results of the equations of each test were valid.</p> Ni Putu Diah Swari Maharani Intan Martha Cahyani Eka Susanti Hanhadyanaputri Copyright (c) 2022 Journal of Food and Pharmaceutical Sciences 2022-12-31 2022-12-31 746 753 10.22146/jfps.5718 Analisis Profil Minyak Atsiri Daun Kayu Putih (Melaleuca leucadendra L.) dan Produk di Pasaran https://journal.ugm.ac.id/v3/JFPS/article/view/5785 <p>Minyak kayu putih merupakan salah satu minyak atsiri yang biasa digunakan dalam sehari-hari. Produksi dalam negeri hanya dapat memproduksi minyak kayu putih 650 ton/tahun dari permintaan kebutuhan dalam negeri dalam setahun sebesar 3.500 ton sehingga memacu pemalsuan. Penelitian ini bertujuan untuk membandingkan profil minyak kayu putih hasil destilasi dengan minyak kayu putih yang ada di pasaran berdasarkan mutu Standar Nasional Indonesia (SNI).&nbsp; Destilasi minyak atsiri dilakukan dengan 5 kg daun kayu putih menggunakan metode destilasi uap air selama 3 hari didapatkan rendemen sebesar 2,32%.&nbsp; Minyak kayu putih hasil destilasi dan minyak produk A, B dan C dilakukan pengujian profil minyak berdasarkan SNI 06-3954-2006 meliputi warna, bau, bobot jenis, indeks bias, kelarutan dalam etanol 70%, dan profil KLT.&nbsp; Hasil pengamatan organoleptis minyak hasil destilasi, produk A, B, dan C memiliki perbedaan warna, bobot jenis, dan kelarutan dalam etanol 70% serta tidak ada perbedaan bau dan indeks bias. Hasil penelitian menunjukkan adanya perbedaan profil minyak produk A, B, dan C yang tidak memenuhi SNI pada pengujian bobot jenis pada produk C. KLT dengan menggunakan fase diam silika gel GF<sub>254</sub> dan fase gerak Toluen (100%).&nbsp; Profil KLT pada produk C tidak terlihat noda yang sama dengan standar eucalyptol yang diperlihatkan oleh minyak lainnya.</p> <p><strong>Keywords: </strong>Analisis profil, Minyak kayu putih, SNI 06-3954-2006</p> <p>&nbsp;</p> Nawwar Irfan Laela Hayu Nurani Any Guntarti Nina Salamah Citra Ariani Edityaningrum Copyright (c) 2022 Journal of Food and Pharmaceutical Sciences 2022-12-31 2022-12-31 754 762 10.22146/jfps.5785