90 research outputs found
POTENSI BAKTERI ASAM LAKTAT YANG DIISOLASI DARI BEKASAM SEBAGAI PENGHASIL ANGIOTENSIN CONVERTING ENZYME INHIBITOR PADA FERMENTASI “BEKASAM-LIKE” PRODUCT
Get PDFPotency of Lactic Acid Bacteria Isolated from Bekasam as Angiotensin Converting Enzyme Inhibitor Producing-Bacteria in Fermentation of “Bekasam-Like” Product
Prima Retno Wikandari, Suparmo, Yustinus Marsono, Endang Sutriswati Rahayu
1Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Surabaya, Gedung C3 Kampus Unesa,Ketintang, Surabaya 60231
2Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1,Bulaksumur, Yogyakarta 55281
Email: [email protected]
ABSTRAK
Bekasam adalah salah satu produk ikan fermentasi tradisional. Produk ini diduga mempunyai aktivitas antihipertensiyang disebabkan oleh aktivitas peptida Angiotensin Converting Enzyme (ACE) inhibitor yang dihasilkan dari degradasiproteolitik selama proses fermentasi bekasam. Bakteri asam laktat diduga berperan dalam degradasi proteolitikmenghasilkan peptida ACE inhibitor pada fermentasi bekasam. Sebanyak 6 strain bakteri asam laktat terpilih yangdiisolasi dari bekasam yaitu Lactobacillus plantarum B1765, L. plantarum T2565, L. plantarum N2352, L. plantarumB1465, Lactobacillus pentosus B2555, Pediococcus pentosaseus B1661 telah dikaji pertumbuhan, jumlah peptidayang terbentuk dari hasil degradasi proteolitik dan presentase penghambatannya terhadap aktivitas ACE selamafermentasi “bekasam-like” product. Semua strain dapat tumbuh dengan baik dan menunjukkan peningkatan jumlahpeptida dan peningkatan aktivitas penghambatan selama proses fermentasi yang bervariasi antar strain. Jumlah peptidatertinggi pada akhir proses fermentasi (8,55 ± 0,05 mg/g) dihasilkan L. plantarum B1765 dan terkecil (4,45±0,10mg/g) dihasilkan oleh P. pentosaceus B1661. L. plantarum B1765 juga menghasilkan aktivitas penghambatantertinggi (68,17±1,32%), diikuti oleh L. plantarum T2565 (62,54±2,11%), L. plantarum N2352 (61,56±1,32%), L.plantarum B1465 (59,85±1,58%), L. pentosus B2555 (56,61±4,28%), aktivitas penghambatan terkecil dihasilkan olehP. pentosaceus B1661 (18,66±3,91%).Kata kunci: Bekasam, fermentasi, bakteri asam laktat, peptida, ACE inhibitor
ABSTRACT
Bekasam, an traditional fermented fi sh is perceived to have antihypertensive activity, which was estimated to bethe activity of ACE inhibitory peptides, the product of proteolytic degradation of fi sh protein during the bekasamfermentation. Lactic acid bacteria was possibly to give a role on proteolytic degradation to produce ACE inhibitorpeptides in bekasam fermentation. Six strains of the selected strains of proteolytic lactid acid bacteria from bekasam,namely Lactobacillus plantarum B1765, L. plantarum T2565, L. plantarum N2352, L. plantarum B1465, Lactobacilluspentosus B2555, and Pediococcus pentosaseus B1661, were assessed for growth characteristics. The amount of peptidesas result of proteolitic degradation, and the inhibitory activities of ACE inhibitor which is released in fermentationof “bekasam-like” product. All selected strains grew well, exhibited proteolytic activity which was showed by theincreasing of peptides. The extent of proteolysis varied among strains and appeared to be time dependant. The highestpeptides (8.55 ± 0.05 mg/g sample) was found on L. plantarum B1765 and the smallest one (4.45±0.10 mg/g sample)on P. pentosaceus B1661. L. plantarum B1765 exhibited the highest ACE inhibitor activity (68.17±1.32%), followe
Prospek Pengembangan Makanan Fungsional
Get PDFPerbaikan tingkat kesejahteraan telah mengakibatkan meningkatnya berbagaimacam penyakit degeneratif misalnya obesitas, diabetes, jantung koroner, hypertensi dan kanker. Telah dipercayai bahwa makanan fungsional dapat mencegah atau menurunkan kemungkinan penyakit-penyakit tersebut. Sifat fungsional dari makanan fungsional ditentukan oleh komponen bioaktif yang terkandung di dalamnya, misalnya serat pangan, inulin, FOS dan antioksidan. Indonesia kaya akan sumber alam dengan kandungan komponen bioaktif yang sangat potensial untuk dikembangkan. Dengan jumlah penduduk yang besar dan meningkatnya kesejahteraan maka dapat diprediksi bahwa permintaan makanan fungsional akan meningkat di masa yang akan datang. Hal ini memberi harapan bahwa pengembangan makanan fungsional di Indonesia sangat prospektif. Kejelian industri pangan untuk
melihat peluang ini sangat diperlukan dan kerjasama dengan peneliti serta dukungan dari pemerintahperlu ditingkatkan. Tindakan ini perlu diikuti dengan promosi yang intensif untuk mendukung peningkatan pemasaran
Indeks Glisemik Umbi-Umbian
No full textA new approach based on glycemic index was suggested in selecting foods for the diabetes patients. A study on glycemic index of selected tuber foods has been conducted to provide Glycemic Index (GI) of the foods. The tubers including Taro (Xanthosoma violaceum SCHOOT), Yam (Dioscorea aculeata LINN), edible canna (Canna edulis KER), arrowroot (Maranta arundinacea LINN) and sweet potato (Ipomoea balatas POIR) were selected. The foods were analyzed for total sugar and starch after streaming. Ten volunteers (21-23 years old) of the nurse's students of the Panti Rapih Hospital Yogyakarta were provided. They took a night fasting and the blood sample was taken in the next morning. The food tested was given and blood sample was taken at 30, 60, 90 and 120 minutes after meal. Glucose level of the blood was measured and drawn graphically. GI was measured as the area under the postpradial blood glucose curve for a food expressed as a percentage of the area after the consumption of reference food ( bread). The food tested and the reference food contains 50-g available carbohydrate, except for arrowroot and it reference contains 25-g available carbohydrate. It was found that tubers investigated contain 58-76% starch and 1.5-21 % total sugar. Protein and fats varied 3-8% and 0.06-1.45% respectively. With bread as reference food, Glycemic Index of food investigated varied from 14 (arrowroot) to 179 (sweet potato). GI of taro, yam and edible were 95, 90 and 105, respectively
Perubahan Kadar Resistant Starch (RS) dan Komposisi Kimia Beberapa Bahan Pangan Kaya Karbohidrat dalam Pengolahan
No full textSifat Hipoglisemik dan Hipolipdemik Kacang Kapri (Pisum sativum LINN) dan Kedelai (Glicine max MERR) pada Tikus Sprague Dawley Diabetik Induksi Alliksan
No full textHypoglycemic and hypolidemic properties of Edible podded peas (Pisium sativum LINN) and Soy bean (Glycine max MERR) were evaluated in alloxan-induced diabetic rats. The objectives of this research were to investigate the effects of these legumes on serum glucose, total cholesterol and triacyl glycerol in alloxan-induced diabetic rats. Thirty male Sprague-Dawley (SD) rats (250-300 g) were provided and divided into three groups of ten rats. They were diabetic induced by twice intramuscular injection of alloxan (80 mg/Kg of body weight), then fed with three different diets i.e. Standard (ST), (2) Edible Podded peas (EP) and Soybean (SB) for 28 days. The legumes provided 20 % calorie of total duet calorie. Concentration of serum glucose, total cholesterol and tracyl glycerol were measured before injection and diet intervention (0 day and day 17th) and were monitored in the middle and at the end of diet intervention (day 31st and 45th). It was found that alloxan injection increased serum glucose concentration from 63.5 mg/dL to 281.4 mg/dL, total cholesterol and triacyl glycerol concentration increased from 90.7 mg/dL to 136.6 mg/dL and from 108 mg/dL to 147.5 mg/dL, respectively. In 28 days of diet intervention, EP and SB diets decreased the serum glucose concentration by 145.5 mg/dL (67%) and 142.1 mg/dL (65%), respectively, compared to 125.3 mg/dL (57%) in the ST diet. Total cholesterol decreased by 31% and 27% for EP and SB groups. respectively but only 17% for ST rats. Intervention of the diets also decreased concentration of triacyl glycerol by 9% and 5% for EP and SB diets, respectivelym but increased by 6% for standard (ST) diet
PENGARUH PENGOLAHAN TERHADAP KADAR ORYZANOL DAN KOMPOSISI ASAM LEMAK MINYAK BEKATUL DUA VARIETAS PADI LOKAL
No full texta research on processing of rice bran has been conducted. Two local rice cultivar (Rajalele and Merning) were heated with two heating method i.e. steaming and microwave oven heating. Rice bran were added with water (60% of rice bran weight) and mixed to get semisolid mass. The mass were heated in microwave oven for 5 minutes steamed for 15 minutes and then were extruded and dried in oven at 40-50°C. Rice bran oil was extracted from the dry heated rice bran with hexane. The oil was analyzed for oryzanol and fatty acid composition.
It was found that rajalele rice bran contain higher fat than the Merning rice bran. Rajalele rice bran oil contains a higher oryzanol than Merning rice bran oil. Steaming and microwave heating decrease the oil and oryzanol content of rice brans. The dominant fatty acids of rice bran oil were olete, lonoleate and palmitate, i.e. 35-44%, 36-42%, and 15-19%, respectively. The process decreased small quantities of unsaturated fatty acids
Pengaruh pengolahan terhadap Pati Resisten Pisang Kepok (Musa paradisiaca fa. typica) dan Pisang Tanduk (Musa paradisiaca fa. corniculata)
No full textA study on the effect processing on resistant starch (RS) content and chemical composition of kepok (Musa paradisiaca fa. typica) and tanduk banana (Musa paradisiaca fa. corniculata) has been conducted. Mature banana was steamed, steamed - cooled, steamed - frozen, dried and dried - fried and was analyzed for starch, RS, simple sugars and chemical composition. RS content was determined by enzymatic method. It was found that steaming chaned RS from 6.2 mg/g to 9.5 mg/g (53%) for kepok banana and from 7.5 mg/g to 10.5 mg/g (40%) for tanduk banana. Cooling the steamed banana increased the RS to 6.8 mg/g (kepok) and 9.7 mg/g (tanduk). Freezing of the steamed banana increased the RS content by 30% (8.1 mg/g) and 24% (9.3 mg/g) for kepok and tanduk banana, respectively. RS of kepok and tanduk banana increased after the bananas were dried (15% and 41%) and dried-fried (53% and 55%). Small changes were shown on the chemical composition of the banana after processing, except that frying increased the fat content significantly
The Effect of Guava on the Improvement of Lipid Profile in Hypercholesterolemic Rats
Get PDFRed guava is a fruit species with high vitamin C content and the highest fibers, in
particular, soluble fiber (pectin) among tropical fruits and cereals. The soluble fiber is
hypocholesterolemic in the body. Therefore, it has the potential to reduce cholesterol content.
This study aimed to assess the potential of red guava in reducing cholesterol content in
hypocholesterolemic rats. This study applied a pure experiment using a randomized pretestposttest
group design on hypocholesterolemic Sprague Dawley rats. The rats were fed with
0.72 g of red guava and pectin supplement as a comparison. The total cholesterol content,
LDL, HDL and triglyceride were measured by CHOD-PAP and GPO-PAP methods. Data
analysis used t-test and ANOVA with significance rate of 0.05. Red guava intake to the
hypocholesterolemic rats significantly reduced the contents of: total cholesterol to 57.8 mg/dL
(32%), LDL to 25.5 mg/dL (43%), triglyceride to 19.7 mg/dL (18%). Conversely, it
significantly increased HDL content to 10.6 mg/dL (18%). The red guava has proven to give
hypocholesterolemic effect by reducing the total cholesterol LDL and triglyceride; Conversely,
it significantly increased HDL
Pengaruh Pengolahan terhadap Kadar Oryzanol dan Komposisi Asam Lemak Minyak Bekatul Dua Varietas Padi Lokal
No full textA research on processing of rice bran has been conducted. Two local rice cultivar (Rajalele and Merning) were heated with two heating method i.e. steaming and microwave oven heating. Rice bran were added with water (60% of rice bran weight) and mixed to get semisolid mass. The mass were heated in microwave oven for 5 minutes steamed for 15 minutes and then were extruded and dried in oven at 40-50°C. Rice bran oil was extracted from the dry heated rice bran with hexane. The oil was analyzed for oryzanol and fatty acid composition.
It was found that rajalele rice bran contain higher fat than the Merning rice bran. Rajalele rice bran oil contains a higher oryzanol than Merning rice bran oil. Steaming and microwave heating decrease the oil and oryzanol content of rice brans. The dominant fatty acids of rice bran oil were olete, lonoleate and palmitate, i.e. 35-44%, 36-42%, and 15-19%, respectively. The process decreased small quantities of unsaturated fatty acids
Decreasing of Oxidative Stress of Red Tamarillo (Solanum Betaceum Cav.) Extract in STZ-NA-Induced Diabetic Rats
No full text- …
