Journal of Functional Food and Nutraceutical

Journal Information
ISSN / EISSN : 2685-9297 / 2686-0309
Total articles ≅ 19

Latest articles in this journal

Nurheni Sri Palupi, Fatimah
Journal of Functional Food and Nutraceutical pp 99-116; doi:10.33555/jffn.v2i2.60

Hypertension or increased blood pressure is a degenerative disease with a high prevalence, as well as the biggest cause of premature death in the world. Meanwhile, coffee is a popular and most consumed beverage around the world. Coffee can harm some people with certain health problems including hypertension due to its caffeine content. Decaffeinated coffee is known to be an alternative for people with hypertension with reduced caffeine content up to 97%. However, studies on the role of decaffeinated coffee in reducing the risk of hypertension are still varied indicating that a systematic review is needed. Hence, this study summarizes the evidence related to the role of decaffeinated coffee in reducing the risk of hypertension by using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). The inclusion criteria for scientific journals were determined based on Participants, Intervention, Control, and Outcome (PICO). The search using boolean operation resulted in 13 research articles for data extraction. The result revealed that decaffeinated coffee could decrease or did not give any effect on blood pressure or another biological hypertension marker compared to regular coffee.
Erminawati Wuryatmo, Anita Suri, Rifda Naufalin
Journal of Functional Food and Nutraceutical pp 117-128; doi:10.33555/jffn.v2i2.61

The use of synthetic preservatives is considered to have an adverse effect (carcinogenic) upon prolong consumption. Lemongrass (Cymbopogon citratus) is a plant that has bioactive components to act as antioxidants and potential to use as a natural food preservative. Bioactive components can be non-polar, semi-polar and polar; therefore, to determine the dominant bioactive components, a solvent multi-step extraction carried out. This study aimed to determine the specific bioactive components of lemongrass (antioxidant activity, total phenolic content and total flavonoids) suitable of polarity in the leaves and stem of lemongrass extract obtained from solvent multi-step extraction with Microwave-Assisted Extraction. The solvent used is ethanol (polar), ethyl acetate (semi-polar) and n-hexane (non-polar). The result showed that the highest bioactive components obtained from the polar stem lemongrass with total phenolic content of 19.31 mg GAE/g, flavonoids of 3.31 mg GAE/g. This result related to antioxidant activity of the extract of 79.96 %. The high antioxidant activity showed that lemongrass has potential to be used as a natural food preservative, especially in high fat food products.
Phebe Hendra, Nona Rizki, Elin Safitri
Journal of Functional Food and Nutraceutical pp 75-79; doi:10.33555/jffn.v2i2.59

Banana has been widely cultivated. This study aimed to determine the antihyperglycemic activity of Uli banana leaves infusion. The antihyperglycemic activity was evaluated by oral glucose and sucrose tolerance test. A bolus of sugar was given after Uli banana leaves infusion and blood was sampled at 0, 15, 30, 60, 90 and 120 minutes for glucose analyses. The trapezoidal rule was used to determine the area under the curve (AUC) blood glucose. Infusion of Uli banana leaves 3.3 g/kg showed a significant decrease AUC (p
William Halim Santoso, Momoko Ishida, Kosuke Nishi, Takuya Sugahara, Agus Budiawan Naro Putra
Journal of Functional Food and Nutraceutical pp 81-88; doi:10.33555/jffn.v2i2.62

Allergy rhinitis (AR), as reported by the World Allergy Organization (WAO), is one of the highest prevalence allergies affecting 10-30% of all adults and up to 40% of children. In Indonesia, current evidence showed that the prevalence of AR is increasing. Averrhoa bilimbi Linn. fruit (AF), or locally known as belimbing wuluh, has been scientifically proven to treat many diseases due to the abundant of polyphenol content which was shown to have the potential to treat allergies. Therefore, this study was aimed to investigate the anti-allergy potential of AF in vitro. The anti-allergy effect of Averrhoa bilimbi Linn. fruit water extract (AFWE) was examined using RBL-2H3 cells. At first, the cytotoxicity effect of AFWE was determined by WST-8 assay. The release of β-hexosaminidase by RBL-2H3 cells was also measured to evaluate degranulation suppression activity of AFWE. Lastly, calcium assay was employed to investigate the intracellular calcium concentration ([Ca­2+]i). Results demonstrated that AFWE does not show any cytotoxicity at any given concentration. In addition, AFWE at 1.25 mg/mL showed sufficient inhibitory effect towards degranulation by RBL-2H3 cells. Moreover, the degranulation-suppressing activity of AFWE was resulted from the inhibition of calcium-dependent signaling pathways. Unfortunately, the properties of active substances from AFWE have not been investigated. To conclude, this study indicated that AFWE has potential as an alternative treatment for allergic diseases.
Nadya Denris Talitha Syarifah, Nuraeni Ekowati, Aris Mumpuni, Iwan Saskiawan
Journal of Functional Food and Nutraceutical pp 89-97; doi:10.33555/jffn.v2i2.57

Mushrooms which is mostly belong to the phylum Basidiomycota have been recognized as functional foods and a source for the nutraceuticals. Genus Mycena is one of mushrooms, which has been investigated for its secondary metabolites. Mycena pelianthina produces pelianthinarubins A, pelianthinarubins B, muscarin, and epimuscarin from alkaloid group. The purposes of this research were to determine the effects of composition of medium and incubation time on production of mycelial biomass of M. pelianthina in liquid medium and to know the group of secondary metabolite compounds produced. This research was done experimentally using a Factorial Completely Randomized Design consisted of 12 treatments and three replications. The first factor was medium type, which were Mushroom Complete Medium (MCM), Potato Dextrose Yeast Broth (PDYB), and Yeast Malt Extract Medium (YM). The second factor was the incubation time consisting of 15, 20, 25, and 30 days. The observed main parameters were the dry weight of mycelial biomass and the secondary metabolite groups. The dried weights of mycelia were analyzed using analysis of variance (ANOVA), continued with Duncan test at a 95% confidence level. The best growth of M. pelianthina mycelium was produced on PDYB medium at incubation time of 20 days with an average mycelial dry weight of 0.92 g/100 mL. M. pelianthina contained secondary metabolite compound groups of alkaloids, terpenoids, and flavonoids.
Silvya Yusri, Celine Meidiana, Abdullah Muzi Marpaung,
Journal of Functional Food and Nutraceutical, Volume 2, pp 53-61; doi:10.33555/jffn.v2i1.35

Candlenut oil is a potential source of omega fatty acids that can be used as a food supplement or nutrient for food fortification. It contains high amount of omega fatty acids and also available in high quantity, especially in Indonesia. However, due to its off-odor and its thermalsensitivity which makes candlenut oil prone to oxidation, the application into food products still needs more improvement. Encapsulation is one of the techniques that is used to protect the candlenut oil from oxidation. This research aimed to find the best encapsulating agent to protect the omega content from candlenut oil against oxidation through freeze-drying method. Factors such as encapsulating agent (whey protein isolate, sodium caseinate, β-cyclodextrin, gum Arabic) and ratios of encapsulating agent to oil (3:2, 1:1 and 2:3) were investigated to find out the most appropriate microcapsule and conditions to ensure there will be no change of the candlenut oil characteristics. Moisture content, microencapsulation efficiency (ME), and peroxide value (PV) were analyzed as the product parameter. The highest encapsulation efficiency was obtained by using sodium caseinate (43.22 ± 0.9 %) with the ratio of encapsulating agent-oil was 3:2. The second stage of candlenut oil encapsulation was carried out to improve the efficiency of microcapsule, and the result showed that the efficiency of encapsulated oil with sodium caseinate as encapsulating agent was increased to 64.86%.
, Sih Yuwanti, Mohammad Bazar Ahmadi, Yuna Luki Afsari
Journal of Functional Food and Nutraceutical, Volume 2, pp 63-73; doi:10.33555/jffn.v2i1.40

Peptide with hydrophobic amino acids had been studied for their inhibitory activity against angiotensin-I converting enzyme (ACE-1) transformation into ACE-2 and prevention of hypertension. The active peptides may come from alcalase and flavourzyme hydrolysis of bean protein. This study aimed to measure ACE-1 inhibitory of protein hydrolysates from Vigna sp. bean (mung bean and cowpea) that grew in Indonesia, and its solubility. The bean protein (22.9 - 23.6 %) was extracted using isoelectric precipitation at pH 4-4.6. The extracts were hydrolyzed at pH 8 for alcalase and pH 7 for flavourzyme, followed with inactivation at 80-85 oC. ACE-1 inhibitory activity was calculated based on the amount of hippuric acid (HA) formed by the hydrolysis of Hippuryl-His-Leu (HHL), in spectrophotometry detection method (228 nm). Ultrachromatography evaluation showed that the protein hydrolysates of mungbean contained higher hydrophobic amino acids (382 mg/g protein) compared to those of cowpea (329 mg/g protein). Protein hydrolysates of both beans from alcalase hydrolysis have higher ACE-1 inhibitory activity rather than those from flavourzyme. Protein hydrolysate from Vigna spp bean protein hydrolysis by alcalase, contained small molecular weight peptides (3.9-4.63 kDa) and high ACE-1 inhibition ability (80-93 %), and therefore suggested as antihypertensive nutraceuticals. Highest solubility of protein hydrolysates resulted from alcalase hydrolysis of both beans were observed at pH 8, while those resulted from flavorzyme hydrolysis were at pH 7, respectively.
Indah Epriliati
Journal of Functional Food and Nutraceutical, Volume 2, pp 1-28; doi:10.33555/jffn.v2i1.34

Velvet bean (Mucuna sp.) has been proven containing many beneficial compounds that can be implemented in pharmaceutical and medicines but less noticed for functional foods even though traditionally it is consumed as daily foods or snacks. The indigenous food preparation such as velvet bean Tempe warrants scientific investigation to help society with better public health management. The objective of the review is to select the best method for functional food ingredient product development using velvet beans and provide hypothetical health-oriented food processing e.g. velvet bean flour as functional food ingredients with a focus on less water consumption during processing. Steaming is the selected method.
, Bernadeta Re Sari, Boy M Bachtiar
Journal of Functional Food and Nutraceutical, Volume 1, pp 55-65; doi:10.33555/jffn.v1i2.29

Streptococcus mutans were competing Streptococcus sanguinis in biofilm formation. As pioneer colonizer, S. sanguinis were able to control S. mutans growth. This study was aimed to explore the ability of sucrose and non-sucrose cajuputs candies (SCC and NSCC) in maintaining the antagonistic relationship between the indigenous oral flora when they grew as dual-species biofilms (S. sanguinis and S. mutans). The flavored candies (SCC and NSCC) contained cajuput and peppermint oils as the flavor which the volatile compounds had been identified. The unflavored candies were made similar to the flavored candy but excluding the flavor. The flavored candies, unflavored candies, and the control were exposed in vitro to the biofilms. The biofilms were examined for biofilm inhibition capacity, DNA amount, and the expression level of spxB mRNA. The biofilm inhibition by flavored candies were higher than the unflavored ones and were significantly different compared to the control. The flavored candies managed to decrease the total DNA amount in the biofilm, but unflavored samples did not. The qPCR assays showed that the exposure of candies did not alter the proportion of S. sanguinis DNA to S. mutans DNA in the biofilms. Meanwhile, spxB mRNA expression indicated the ability of S.sanguinis to control S. mutans growth.
Ini Patmawati
Journal of Functional Food and Nutraceutical, Volume 1, pp 1-8; doi:10.33555/jffn.v1i2.26

This research aims to provide chocolate for endurance athletes by utilizing the potential of highly nutritious local foods. The ingredients used are chocolate, moringa leaves (Moringa oleifera), and dates (Phoenix dactylifera). This research method uses a Completely Randomized Design (CRD) with One Way Anova statistical analysis. Samples were analyzed by testing in a food laboratory. In this study, moringa powder was used for its calcium content and dates were used for its carbohydrates content with a low glycemic index. In 100 grams of developed chocolate contains 3.27 g of water, 1.83 g of ash, 30.4 g of fat, 5.32 g of protein, 59.1 g of carbohydrate, 0.38 g of crude fiber, 427.07 mg of calcium.
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