10 research outputs found
PENGARUH PENAMBAHAN KULTUR STARTER DAN METABOLIT Lactobacillus casei TERHADAP MUTU MIKROBIOLOGI SOSIS FERMENTASI IKAN PATIN (Pangasius sp.)
Get PDFSosis fermentasi ikan patin merupakan salah satu bentuk diversifikasi produk olahan ikan patin yang dibuat dengan teknologi fermentasi menggunakan bakteri asam laktat (BAL). Penambahan starter BAL pada pengolahan sosis fermentasi biasanya dilakukan untuk menghasilkan produk yang terstandar dan aman. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan kultur bakteri dan metabolit hasil produksi Lactobacillus casei secara individu dan campuran terhadap mutu dan keamanan mikrobiologi sosis fermentasi ikan patin. Hasil penelitian menunjukkan bahwa produk sosis fermentasi ikan patin memiliki pH dan aktivitas air (aw) dengan rentang 4,42 – 4,73 dan 0,967 – 0,978. Pemberian perlakuan secara signifikan mempengaruhi mutu mikrobiologi sosis fermentasi ikan patin. Perlakuan penambahan BAL maupun kombinasi BAL dan metabolit setelah pematangan 28 hari memiliki kandungan angka lempeng total (ALT) dan total Enterobacteriaceae tidak berbeda nyata, serta tidak ditemukan cemaran E. coli dan Salmonella sp. Sementara itu, perlakuan penambahan metabolit memiliki ALT dan BAL terendah, serta ditemukan cemaran E. coli pada produk setelah pematangan 28 hari. Perlakuan kombinasi BAL dan metabolit merupakan perlakuan terbaik karena mampu menjaga produk tetap memenuhi standar keamanan mikrobiologi sosis hingga masa pematangan selesai dengan kandungan BAL tertinggi
BIOINFORMATIC ANALYSIS OF SUBTILISIN-K2 FROM INDONESIAN MOROMI: EVALUATION OF ITS ANTITHROMBOTIC POTENTIAL FOR FUNCTIONAL FOOD APPLICATION
Get PDFMicrobial fibrinolytic enzymes are commonly found in various fermented foods of both plant and animal origin. While extensive studies have been conducted in Japan, Korea, and China, research in Indonesia remains limited despite its rich diversity of fermented foods. Moromi, an intermediate product of soy sauce fermentation, contains Subtilisin-K2, an enzyme proven in vitro to degrade fibrin and fibrinogen, indicating potential antithrombotic activity. This study investigated the antithrombotic properties of Subtilisin-K2 using bioinformatic approaches, including molecular docking (HADDOCK) and molecular dynamics (GROMACS). Subtilisin-K2 exhibited strong binding affinities with fibrin, fibrinogen, PAI-1, PAI-2, and α-antiplasmin, with Gibbs free energy values of –19.4, –15.6, –15.7, –18.2, and –13.3 kcal/mol, respectively. Molecular dynamics confirmed the stability of these complexes. These findings suggest that Subtilisin-K2 from Indonesian moromi exhibits significant bioactivity, underscoring the potential of Indonesian fermented products as valuable sources of functional enzymes, especially as antithrombotic potential
Fish-derived bioactive peptide: Bioactivity potency, structural characteristics, and conventional and bioinformatics approaches for identification
No full textFish is a nutritious food that has been linked to human health, with bioactive peptides (BPs) playing an important role in this. Fish-derived BPs possess various functional properties, including antioxidant, antihypertensive, anti-diabetic, and antimicrobial activities. The mechanisms underlying these functional properties depend on the structural characteristics, such as amino acid composition, terminal amino acid type, hydrophobicity, molecular weight, and net charge of the BPs. To date, the production and identification of fish-derived BPs has been based primarily on conventional approaches. However, these methods are characterized by lengthy and time-consuming steps making BPs application expensive. To address these limitations, bioinformatics approaches based on biological data and computational modeling are emerging as a promising way to improve efficiency and reduce costs in the discovery and development of BPs. In recent years, several reports have demonstrated that bioinformatics approaches, either singular or in combination, can more rapidly and efficiently identify potential bioactivities, characteristics, and sequences of new fish-derived BPs. Quantitative structure-activity relationship and molecular docking studies provide basic structural information on the active site and reveal the mechanism underlying of BPs bioactivity. In light of the above discussion, this review discusses current research on the potential bioactivity of fish-derived BPs, structural characteristics, and methods of BPs production and identification, including both conventional and bioinformatics-driven approaches. This review highlights the role of bioinformatics in the identification of fish-derived BPs, using techniques such as database and proteolytic simulation, molecular docking and molecular dynamics. In addition, the review addresses existing challenges and outlines future perspectives for the use of fish-derived BPs and their bioinformatic analysis in advancing biomedical research
Kondisi daya, waktu dan rasio bahan-pelarut terbaik pada ekstraksi senyawa fenolik daun asam Jawa menggunakan metode Microwave Assisted Extraction (MAE)
Get PDFDaun asam Jawa merupakan bagian dari tanaman asam Jawa yang banyak mengandung metabolit sekunder salah satunya senyawa fenolik. Ekstraksi senyawa fenolik yang dilakukan dengan metode microwave-assisted extraction (MAE) dipengaruhi oleh beberapa faktor seperti daya ekstraksi, waktu ekstraksi dan rasio pelarut. Tujuan penelitian ini adalah untuk menentukan kondisi terbaik (daya, waktu dan rasio bahan-pelarut) untuk ekstraksi fenol dari daun asam Jawa menggunakan metode MAE. Penelitian ini dilakukan dengan menggunakan rancangan pendekatan One Factor at The Time (OFAT). Daya yang digunakan adalah 180-540 Watt, waktu ekstraksi yang dicobakan adalah 1-5 menit, dengan rasio bahan-pelarut adalah 1:10 sampai dengan 1:50. Hasil penelitian menunjukkan bahwa daya microwave 450 watt, dengan waktu empat menit, dan rasio bahan-pelarut sebesar 1:10 menghasilkan ekstrak daun asam Jawa dengan kadar fenol tertinggi, yaitu sebesar 3.370,69 mg GAE/L
Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review
Get PDFRusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo digestion, and in vitro hydrolysis using enzymes). The in vivo and in vitro methods are a widely used approach, but these methods are costly and time-consuming. These limitations could be solved by the bioinformatics approach. This method manages and interprets information about biological systems that employ computational methods. This study aimed to review recent studies on rusip and similar fermented fish and peptide bioactive with their bioactivity), steps, advantages, and limitations of bioactive peptide studies using the bioinformatics approach. The review article was written using narrative literature review method, which based on in-depth investigation from scientific literatures by identifing keywords, reviewing the content of articles, and synthesizing the findings. The results showed that using bioinformatics has provided opportunities for the development of bioactive peptides. Through this method, bioactive peptide identification begins with determining the main sample protein and the enzymes in protein hydrolysis. The further steps are protein hydrolysis simulation, determining the potential for bioactivity, and molecular docking. The bioinformatics analyses were performed synergistically to predict the protein or peptide characteristics from the sample and its bioactivity and determine its interaction with their receptor. However, despite the advantages, the bioinformatics approach also has several limitations, such as the lack of certain types of proteins or peptides in the database and hydrolysis simulation tool. Combining conventional and in silico methods (hybrid method) is potential to obtain the new and promising bioactive peptides from rusip and other fermented fish (i.e., budu, bekasam, and pla duk ra) and meat products for development product, both functional food and supplements
Enhancing the Quality of Traditional Indonesian Shrimp Paste (Terasi) Through Tetragenococcus halophilus 54M106-3 Inoculation: Physicochemical, Sensory, and Bioactivity Insights
No full textTerasi is a traditional Indonesian fermented condiment made from rebon shrimp and salt. This study investigated the effects of Tetragenococcus halophilus inoculation and varying salt concentrations (6%, 12%, and 18%) on the physicochemical and sensory properties of terasi, compared to a non-inoculated control (25% salt), after 7, 14, and 21 days of fermentation. Inoculation decreased pH, soluble protein, and texture while increasing N-amino acid content, moisture, lactic acid bacteria (LAB), and color darkening. Higher salt levels raised pH, soluble protein, and texture but reduced N-amino acids, moisture, and LAB, resulting in a lighter color. LAB activity peaked on day 7, with moisture and texture increasing over time. Sensory analysis favored inoculated samples, and TOPSIS identified terasi with T. halophilus, 6% salt, and 7 days of fermentation as optimal in quality and preference. This formulation also demonstrated strong bioactivity, including antioxidant activity (3.90 mg AEAC/g sample by DPPH assay and 8.76 ± 0.22 mg AEAC/g sample by FRAP assay), antidiabetic potential via α-amylase and α-glucosidase inhibition (IC50 of 1.95 and 7.24 mg/mL), and antimicrobial effects against E. coli (32.78 mm) and S. aureus (30.85 mm). These results suggest that T. halophilus-inoculated terasi offers enhanced quality and functional properties, supporting its potential as a health-promoting fermented food product
POTENSI, KEAMANAN DAN TANTANGAN PENERAPAN BAKTERIOSIN SEBAGAI AGEN BIOPRESERVATIF PANGAN: SEBUAH TELAAH
Get PDFKontaminasi mikroba pada produk pangan dapat diminimalisir melalui penggunaan senyawa antimikroba, baik alami dan sintetik. Namun, penggunaan senyawa antimikroba sintetik pada bahan pangan mulai digantikan oleh senyawa antimikroba alami. Salah satu jenis antimikroba alami yang aman digunakan yaitu bakteriosin. Bakteriosin merupakan senyawa antimikroba yang diproduksi oleh bakteri Gram positif dan Gram negatif. Studi mengenai bakteriosin telah banyak dilakukan, terutama yang berkaitan dengan karakteristik dan jenis-jenis bakteriosin. Selain itu, evaluasi toksisitas dan keamanan bakteriosin serta aplikasi dan tantangan penggunaan bakteriosin pada bidang pangan juga menjadi objek penelitian. Namun, perkembangan penelitian bakteriosin yang mencakup berbagai aspek tersebut belum banyak dieksplorasi. Oleh karena itu, pada artikel ini dilakukan penelaahan mengenai bakteriosin yang tercakup dalam tiga aspek utama, yaitu (1) karakteristik dan klasifikasi bakteriosin, (2) potensi dan tantangan aplikasi bakteriosin pada produk pangan, serta (3) evaluasi toksisitas dan kriteria keamanan bakteriosin. Kata kunci : Peptida antimikroba, antibakteri, pengawet alami, bakteri asam laktat, nisinDOI : https://doi.org/10.33005/jtp.v16i1.303
Patulin : Keberadaan pada Pangan, Mekanisme Toksisitas, dan Metode Deteksi
Get PDFPatulin merupakan salah satu jenis mikotoksin atau toksin produksi kapang yang mayoritas diproduksi oleh kapang bergenus Aspergillus dan Penicillium. Patulin mampu menyebabkan beragam efek buruk bagi kesehatan manusia karena menyebabkan gangguan imun, saraf, hingga gangguan akut pada saluran pencernaan, termasuk pendarahan, hiperemia, dan ulserasi. Berbagai efek tersebut disebabkan karena reaksi patulin dengan gugus tiol dari sistem seluler sehingga memicu beragam efek toksik. Oleh karena itu, International Agency for Research on Cancer (IARC) melaporkan bahwa patulin dikategorikan sebagai Unclassifiable as to carcinogenicity in humans (Class 3). Karena patulin bersifat sebagai genotoksik, teratogenik, embriotoksik, imunotoksik, hingga karsinogenik maka keberadaan patulin, baik pada pangan segar dan produk olahannya harus dianalisis dan dideteksi. Metode analisis untuk mendeteksi keberadaan patulin dapat dilakukan dengan menggunakan HPLC maupun LC. Mekanisme toksisitas patulin pada organ manusia melibatkan pembentukan ROS (reactive oxygen species), interaksi patulin dengan DNA, dan penghambatan kerja berbagai enzim. Ulasan artikel ini bertujuan untuk membahas keberadaan patulin pada pangan (segar dan produk olahannya), mekanisme pembentukan patulin (biosintesis dan gen yang terlibat), mekanisme dan toksisitas patulin pada organ manusia, dan metode deteksi patulin. Ulasan naskah ini dilakukan dengan menggunakan metode "narrative review"
