https://newinera.com/index.php/JournalLaLifesci/issue/feed Journal La Lifesci 2022-12-07T14:15:01+07:00 Andrew Setiawan Rusdianto andrewsrusdianto@newinera.com Open Journal Systems <p>International <strong>Journal La </strong><strong>Lifesci</strong>&nbsp; ISSN 2721-1207 (online) and ISSN 2721-1304 (Print) includes all the areas of research activities in all fields of Life Sciences such as Agricultural, Fisheries, Earth, Environmental Science, Botany, Zoology, Microbiology, Ecology, Ethnobiology, Biodiversity And Conservation Biology, Genetics, Biochemistry , Bioinformatics, Biophysics, Biostatistics, Cytobiology Developmental Biology, Entomology, Immunology , Molecular Biology, Virology, agronomy, plant and animal breeding, agricultural economics and rural sociology,&nbsp; Veterinary science, Ornithology, Primatology, Biogeography, Histology, Marine biology, Biochemical Sciences Aquaculture, Fishery Hydrography, Fishery Engineering, Aquatic ecosystem, Fish farming, Fisheries management, Fishery Biology, Wild fisheries, Ocean fisheries, and all fields related to life sciences.</p> https://newinera.com/index.php/JournalLaLifesci/article/view/690 Characteristics of Instant Chocolate Drink with the Addition of Natural Sweeteners Sugar Stevia Leaf Extract (Stevia Rebaudiana Botani) 2022-09-07T13:14:56+07:00 Andi Eko Wiyono andi.ftp@unej.ac.id Andrew Setiawan Rusdianto andrew.ftp@unej.ac.id Hendy Firmanto andrew-sca@hotmail.com Ekky Audina Rusita ekkyar1201@gmail.com Nita Kuswardhani nita.ftp@unej.ac.id Miftahul Choiron m.choiron@unej.ac.id Hifdzil Adila adilahifdzil@gmail.com <p><em>Instant chocolate drink is a type of processed chocolate product that has many devotees, the use of sucrose as a sweetener for flavour in the process of making instant chocolate drinks can have side effects on health, namely it can cause heart attacks, allergies, diarrhoea, increase the risk of bladder cancer, hypertension and migraines. Stevia leaves contain glycosides which have a sweetness level of 250 higher than sucrose. The purpose of this study was to determine the effect of stevia sugar as a natural sweetener in the manufacture of instant chocolate drinks. The method used is a laboratory study using a single factor at 3 levels of treatment, namely the concentration of instant chocolate and stevia sugar used as much as 11g and 7g; 9g and 9g; as well as 7g and 11g. Data analysis used two methods, namely the Chi-square method for organoleptic data and the One Way ANOVA method with a 95% confidence level followed by Duncan's New Multiple Test (DMRT). The results of this study are samples with concentrations of cocoa powder and stevia sugar as much as 11g and 7g are the best treatment by having a colour parameter value of 4.13 (like), taste parameter of 3.80 (somewhat like), aroma parameter of 4.13 (like), the viscosity parameter is 4.33 (like), the water content parameter is 4.14%, the solubility parameter is 90.15%, the pH parameter is 6.4 and the total dissolved solids parameter is 9.03.</em></p> 2022-09-07T13:13:59+07:00 Copyright (c) 2022 Journal La Lifesci https://newinera.com/index.php/JournalLaLifesci/article/view/701 Sensory Characteristics and Antimicrobial Activities of Soft Candy with Essential Basil (Ocimum Sanctum L.) Against Candida Albicans and Streptococcus Mutans 2022-11-04T10:24:01+07:00 Maria Belgis maria_belgis@yahoo.com Giyarto giyartocipto.ftp@unej.ac.id Malvira Mega Febriyanti andrew.ftp@unej.ac.id Ahmad Nafi nafi.ahmad432@ymail.com Dyah Ayu Savitri dyahayuftp@gmail.com Andrew Setiawan Rusdianto andrew.ftp@unej.ac.id <p><em>Soft candy is a type of confectionery product that has a chewy texture. Chewing candy can stimulate the activity of salivary secretion, thus it supports the release of active compounds in the mouth. Essential oil contains of active compounds that are able to control bacteria growth that may cause bad breath. The purpose of this study was to observe the antimicrobial activity of soft candy with the addition of basil essential oil (0.2%, 0.4%, 0.6%, and 0.8%) against Streptococcus mutans and Candida albicans and to determine the most acceptable candy by consumers. Parameters of the research observations included antimicrobial activity with solid diffusion and dilution methods, descriptive sensory test with RATA test and acceptability test (aroma, taste, mouthfeel, aftertaste, and overall), and effectiveness test. The results showed that the addition of 0.4% basil essential oil in soft candy performed the highest effectiveness value (0.71). The effectiveness value was obtained from the results of the inhibition zone (disc) test, and the results of the acceptability test. Therefore, from the research, it can be concluded that soft candy with basil essential oil has a great potential to be utilized as antimicrobial agent to overcome mouth problems.</em></p> 2022-11-04T10:23:38+07:00 Copyright (c) 2022 Journal La Lifesci https://newinera.com/index.php/JournalLaLifesci/article/view/723 Cocoa and Chocolate Products: The Sensory Characteristics That Affect Consumers’ Acceptance 2022-11-23T13:25:41+07:00 Dyah Ayu Savitri dyahayusavitri@unej.ac.id Setiyono setiyono.faperta@unej.ac.id Gatot Subroto gatots.faperta@unej.ac.id Hasbi Mubarak Suud hasbimubarak@unej.ac.id Nurhayadatul Haliza nurhayadatul1925@gmail.com Noer Novijanto noer.novijanto@unej.ac.id <p><em>This review describes the sensory characteristics of some cocoa and chocolate products which will later determine the acceptance of consumer. Cocoa beans are widely used as raw materials in many industrial sectors such as in food industries, cosmetics, and pharmaceutical. It will be further processed into several cocoa and chocolate products which performed certain characteristics. Relating to consumer acceptance, consumer will determine the product quality based on human senses. The evaluation of product using human senses is quite challenging since it present a set of particular and advantageous tools. Sensory evaluation promotes the scientific utilization and analysis of these tools. The aim of sensory evaluation in cocoa and chocolate product evaluation is to provide the information of the accepted characteristics based on human senses, which finally will contribute to the best quality of product expected by consumers.</em></p> 2022-11-23T13:25:12+07:00 Copyright (c) 2022 Journal La Lifesci https://newinera.com/index.php/JournalLaLifesci/article/view/729 Environment Impacts and Composition - Biotoxic Activity in Natural Hydrocarbon Raw Materials & Processed Products 2022-12-07T14:15:01+07:00 Trinh Quoc Vinh trinhqu@gmail.com Dinh Tran Ngoc Huy trandinh@gmail.com Sergey Yakutseny sergey@gmail.com <p><em>The paper aims to figure out What are environment impacts and composition - biotoxic activity in natural hydrocarbon raw materials and processed products. By using descriptive method for primary model, synthesis methods and process analysis and analysis of difficulties and discussion, The study of this problem point that, to assess the environmental impact of hydrocarbons on the biosphere, an accurate knowledge of the physical properties and chemical composition of oil and gas. Numerous tragic examples of accidents, such as those associated with a leak hydrogen sulfide gases. Hydrogen sulfide, due to its higher density relative to air settles in the lowlands of the relief, accumulating in calm weather in concentrations up to lethal. This leads to the death of animals and the death of people. The latter could be avoid by going to elevated windward areas, i.e., knowing the physical properties of this toxic gas.</em></p> 2022-12-07T14:14:39+07:00 Copyright (c) 2022 Journal La Lifesci