Anti-breast cancer bioactive compounds and in-silico molecular prediction of Crassostrea angulata (Lamarck, 1819): Prediksi senyawa bioaktif antikanker payudara dan molekuler in-silico Crassostrea angulata (Lamarck, 1819)

Kanker payudara merupakan penyebab kematian kedua terbanyak di Indonesia. Bioprospeksi senyawa bioaktif dari organisme laut diharapkan dapat menjadi salah satu solusi pencegahan kanker payudara. Crassostrea angulata merupakan salah satu spesies tiram laut yang biasa dikonsumsi dan memiliki sejarah etnomedik di kalangan masyarakat Indonesia. Penelitian ini bertujuan untuk mengevaluasi potensi senyawa bioaktif antikanker dari ekstrak metanol C. angulata menggunakan analisis in-silico. Identifikasi senyawa aktif C. angulata menggunakan LC-HRMS melalui pendekatan molecular docking dengan mengombinasikan program-program KNApSAcK, CLC-Pred, SEA, STRING, PubChem, UniProt, PyMOL, PyRx, and PoseView. Hasil penelitian menunjukkan 12 senyawa aktif antikanker pada C. angulata, namun hanya 2 senyawa antikanker payudara (Flufenamic Acid, FA dan Hymenamide C, HC). Hasil molecular docking menunjukkan bahwa binding affinity yang kuat antara senyawa aktif Flufenamic Acid (FA) dengan protein target kanker payudara (CSF1R, PLK4, MKNK2, dan ABL1) dan senyawa Hymenamide C (HC) dengan protein target kanker payudara (GRB2 dan OXTR). Senyawa bioaktif FA menunjukkan nilai RMSD yang lebih rendah (mendekati 0Å) dengan ligan asli dari masing-masing protein target. FA memiliki potensi sebagai senyawa antikanker payudara yang lebih baik dari HC. Senyawa FA dan HC berpotensi sebagai penghambat protein target kanker payudara, namun masih memerlukan penelitian lebih lanjut terutama untuk penggunaan senyawa tersebut pada manusia.Breast cancer is the second leading cause of death in Indonesia. Bioprospecting bioactive compounds from marine organisms is expected to be one of the solutions for breast cancer prevention. Crassostrea angulata is one of the species of sea oysters that is commonly consumed, and it has an ethnomedical history among Indonesian people for decades. The aim of this study is to use in silico analysis to find out how well bioactive compounds from C. angulata methanol extract can fight breast cancer. To find compounds that work in C. angulata, LC-HRMS and a molecular docking method that mixed KNApSAcK, CLC-Pred, SEA, STRING, PubChem, UniProt, PyMOL, PyRx, and PoseView were used. The result showed at least 12 active anti-cancer compounds in C. angulata, but only 2 of them are anti-breast cancer compounds (Flufenamic Acid, FA, and Hymenamide C, HC). Molecular docking results showed a strong binding affinity between the active compound Flufenamic Acid (FA) with its breast cancer target proteins (CSF1R, PLK4, MKNK2, and ABL1) and the Hymenamide-C (HC) compound with its breast cancer target proteins (GRB2 and OXTR). FA bioactive compounds also showed lower RMSD values (close to 0 Å) with native ligands for each target protein. FA has the potential to be a better anti-breast cancer compound than HC. However, these two compounds still hold potential as inhibitors of breast cancer target proteins, and further research on marine bio-natural products for human use is necessary

Pengaruh konsentrasi larutan kitosan dan lama penyimpanan terhadap karakteristik mikrob dan fisik ikan pindang layang: The effect of concentrations of chitosan solution and storage periods on the microbial and physical characteristics of mackerel scad boiled salt fish

Ikan pindang layang merupakan salah satu produk yang diolah secara tradisional dan dipasarkan dalam keadaaan tidak dikemas. Pengemasan vakum merupakan salah satu teknik pengemasan yang dapat menjaga kualitas produk perikanan dengan baik dan aman. Ikan pindang yang dikemas vakum biasanya tidak dapat bertahan <7 hari, maka diperlukan adanya bahan pengawet salah satunya adalah pelapis kitosan. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik pelapis dari larutan kitosan pada ikan pindang layang yang dikemas vakum selama penyimpanan suhu ruang berdasarkan parameter angka lempeng total, kadar air, pH dan susut bobot. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF), yaitu 4 perlakuan konsentrasi larutan kitosan (0; 0,5; 0,75; 1%) dan 4 perlakuan lama waktu penyimpanan (Hari ke-1, 4, 8 dan 12). Ikan pindang layang yang sudah direndam larutan kitosan dikemas vakum dengan plastik polietilen dan disimpan pada suhu ruang.  Parameter yang dianalisis meliputi angka lempeng total, kadar air, pH, susut bobot, warna, dan sensori. Hasil penelitian menunjukkan konsentrasi pelapis larutan kitosan dan lama waktu penyimpanan dapat memberikan pengaruh signifikan terhadap parameter angka lempeng total, kadar air, pH, warna, dan sensori. Terdapat interaksi antara faktor konsentrasi kitosan dan lama waktu penyimpanan pada angka lempeng total dan nilai b* pada uji warna. Perlakuan terbaik ikan pindang layang dengan pelapis larutan kitosan 1% selama penyimpanan dengan rata-rata nilai angka lempeng total 5,04 Log CFU/g, kadar air 58,42%, pH 5,83 dan susut bobot 12,98%. Aplikasi pelapis kitosan terbukti mampu mempertahankan karakteristik mikrob dan fisik ikan pindang layang yang dikemas vakum dan disimpan pada suhu ruang.Salt-boiled mackerel scad is a traditionally processed fish product typically marketed without packaging. Vacuum packaging is a technique that can effectively maintain the quality and safety of fishery products. However, vacuum-packed salt-boiled mackerel scad generally has a shelf life of less than 7 days, necessitating the use of preservatives such as chitosan coating. The goal of this study was to find the best amount of chitosan coating and storage time for vacuum-packed, salt-boiled mackerel scad that was kept at room temperature. The study looked at total plate count, moisture content, pH, and weight loss. We used a factorial completely randomized design (CRD) with four different concentrations of chitosan solution (0%, 0.5%, 0.75%, and 1%) and four different storage times (Day 1, 4, 8, and 12). The salt-boiled mackerel scad samples were immersed in chitosan solution, vacuum-packed using polyethylene plastic, and stored at room temperature. Parameters analyzed included total plate count (TPC), moisture content, pH, weight loss, color, and sensory attributes. The results indicated that chitosan concentration and storage duration significantly influenced TPC, moisture content, pH, color, and sensory properties. For TPC and the b* value in color analysis, we observed an interaction between chitosan concentration and storage duration. It was best to store salt-boiled mackerel scad with a 1% chitosan concentration, which had a TPC of 5.04 log CFU/g, a moisture content of 58.42%, a pH of 5.83, and a weight loss of 12.98%. Applying a chitosan coating to vacuum-packed salt-boiled mackerel scad at room temperature effectively maintained its physical and microbial properties

Mutu produk saus hidrolisat kerang tahu (Meretrix sp.) fortifikasi garam konsumsi kadar NaCl 87%: Product quality of hydrolyzate tofu shell sauce (Meretrix sp.) fortification of consumption salt with 87% NaCl content

Kerang tahu sebagai sumber protein hewani dari laut Madura berpotensi dijadikan produk olahan inovatif saus kerang. Rekacipta inovasi saus kerang perlu penambahan garam konsumsi kadar NaCl 87% untuk menciptakan rasa yang kompleks serta unik dan enzim papain untuk mempermudah proses hidrolisis kerang sebagai bahan baku. Standar produk berdasarkan SNI 01-4275-1996 serta PerBPOM nomor 13 tahun 2019 adalah acuan yang digunakan agar produk aman dikonsumsi. Tujuan penelitian adalah menentukan formula terbaik serta menganalisis perbedaan signifikan penggunaan garam konsumsi dan enzim papain dengan konsentrasi yang berbeda terhadap karakteristik fisik, kimia serta mikrobiologi saus kerang (Meretrix sp.). Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan metode eksperimen meliputi preservasi kerang, hidrolisis kerang, pembuatan saus, uji karakteristik saus, yaitu parameter fisika (viskositas), kimia (proksimat dan pH) serta mikrobiologi (Angka Lempeng Total dan E. coli). Perbandingan konsentrasi dalam proses hidrolisis dengan persentase kerang (%): garam konsumsi (%): enzim papain (%), yaitu 89,1:1:9,9 (F1), 85,5:5:9,5 (F2), 81:10:9 (F3), 76,5:15:8,5 (F4), 72:20:8 (F5), 67,5:25:7,5 (F6). Hasil penelitian menunjukkan karakteristik fisik saus terbaik pada F2 dengan nilai viskositas 1.033±67,55 mPa.s. Berdasarkan SNI 01.4275:1996 dan PerBPOM nomor 13 tahun 2019 diketahui bahwa F3 merupakan formula terbaik berdasarkan karakteristik kimia dan mikrobiologi. Nilai prosimat F3 diantaranya kadar protein 3,81±0,03%, air 80,90±0,44%, abu 3,96±0,05%, lemak 1,57±0,18%, kabohidrat 9,74±0,69%, pH 5.90±0.00, sedangkan ALT 0,29x104 dan E. coli <3 MPN/g. Parameter fisik, kimia (air, abu, protein dan pH) dan mikrobiologi pada saus kerang memiliki perbedaan, sedangkan parameter kimia (lemak dan karbohidrat) tidak berbeda. Secara keseluruhan F3 direkomendasikan sebagai formula terbaik dan aman dikonsumsi masyarakat.The Madura Sea's tofu clams, a source of animal protein, have the potential to serve as an innovative processed clam sauce product. The innovation of clam sauce requires the addition of 87% NaCl table salt to create a complex and unique taste and papain enzyme to facilitate the hydrolysis process of clams as raw materials. Product standards based on SNI 01-4275-1996 and PerBPOM number 13 of 2019 are the references used to ensure that the product is safe for consumption. The purpose of the study was to determine the best formula and analyze the significant differences in the use of table salt and papain enzyme with different concentrations for the physical, chemical, and microbiological characteristics of clam sauce (Meretrix sp.). The study design used a factorial Completely Randomized Design (CRD) with experimental methods including clam preservation, clam hydrolysis, sauce making, and sauce characteristic tests, namely physical parameters (viscosity), chemical (proximate and pH), and microbiology (Total Plate Count and E. coli). The comparison of the amounts used in the hydrolysis process with the percentage of shellfish, salt, and papain enzyme is 89.1:1:9.9 (F1), 85.5:5:9.5 (F2), 81:10:9 (F3), 76.5:15:8.5 (F4), 72:20:8 (F5), and 67.5:25:7.5 (F6). The results showed that F2 had the best physical characteristics for the sauce, with a viscosity value of 1,033 ± 67.55 mPa.s. Based on SNI 01.4275: 1996 and PerBPOM number 13 of 2019, it is known that F3 is the best formula based on chemical and microbiological characteristics. The proximate values of F3 include protein content of 3.81 ± 0.03%, water 80.90 ± 0.44%, ash 3.96 ± 0.05%, fat 1.57 ± 0.18%, carbohydrates 9.74 ± 0.69%, and pH 5.90 ± 0.00, while ALT is 0.29x104 and E. coli <3 MPN/g. Physical and chemical parameters (water, ash, protein, and pH) and microbiology in clam sauce have differences, while chemical parameters (fat and carbohydrates) are not different. Overall F3 is recommended as the best formula and safe for public consumption

Pemanfaatan bakteri asam laktat dari pekasam tradisional sebagai kultur starter untuk pekasam skala laboratorium : Application of lactic acid bacteria from traditional pekasam as a starter culture for laboratory-scale pekasam

Pekasam is one of the traditional fish-based foods made by fermentation. Traditionally, pekasam is made by spontaneous fermentation, so it has inconsistent characteristics. This study aims to determine lactic acid bacteria (LAB) isolates from traditional pekasam as starter cultures for laboratory-scale pekasam fermentation. Traditional pekasam samples were obtained from three pekasam artisans from Sambas Regency, West Kalimantan (SB1, SB2, and SB3). The isolation of LAB from the three pekasam samples resulted in the acquisition of 34 isolates. Isolates have a round shape, flat edges, and a convex surface. Colonies found consisted of 32 milky white colonies and 2 yellowish white colonies. The isolates were gram-positive, with 31 bacillus-shaped cells and 3 coccus-shaped cells. Six LAB isolates selected from proteolytic and hemolytic testing were SB1.1, SB1.5, SB2.4, SB3.1, SB3.2, and SB3.8. Based on the proteolytic index value, three isolates (SB1.1, SB1.5, and SB2.4) were selected as starter cultures in the manufacture of laboratory-scale pekasam. The results indicated that the addition of starter culture in making pekasam had a significant effect on the ash, protein, fat, and fiber content of pekasam produced but had no effect on the moisture content of pekasam. The ash content of laboratory-scale pekasam was 7.12-7.32%, protein 12.68-13.07%, fat 5.43-8.80%, carbohydrate 6.97-10.45%, fiber 7.58-7.90%, energy 143.85-162.18 cal/100 g, and water 55.87-56.4%.Pekasam merupakan salah satu makanan tradisonal yang berbahan dasar ikan yang dibuat dengan proses fermentasi. Pembuatan pekasam secara tradisional dilakukan dengan fermentasi spontan sehingga mempunyai karakteristik yang tidak konsisten. Penelitian ini bertujuan menentukan isolat bakteri asam laktat (BAL) dari pekasam tradisional sebagai kultur starter untuk fermentasi pekasam skala laboratorium. Sampel pekasam tradisional diperoleh dari tiga perajin pekasam asal Kabupaten Sambas Kalimantan Barat (SB1, SB2 dan SB3). Hasil isolasi BAL dari ketiga sampel pekasam diperoleh 34 isolat. Isolat memiliki bentuk bulat, tepian rata, dan permukaan cembung. Koloni yang ditemukan terdiri atas 32 koloni berwarna putih susu dan 2 koloni berwarna putih kekuningan. Isolat merupakan gram positif, 31 sel berbentuk basil dan 3 sel berbentuk kokus. Isolat BAL yang terseleksi dari pengujian proteolitik dan hemolitik ada 6 isolat, yaitu SB1.1, SB1.5, SB2.4, SB3.1, SB3.2 dan SB3.8. Berdasarkan nilai indeks proteolitik dipilih tiga isolat (SB1.1, SB1.5, dan SB2.4) sebagai kultur starter dalam pembuatan pekasam skala laboratorium. Hasil penelitian menunjukkan penambahan kultur starter dalam pembuatan pekasam berpengaruh nyata terhadap kadar abu, protein, lemak, dan serat pekasam yang dihasilkan, namun tidak berpengaruh terhadap kadar air pekasam. Kadar abu pekasam skala laboratorium adalah 7,12-7,32%; protein 12,68-13,07%; lemak 5,43-8,80%; karbohidrat 6,97-10,45%; serat 7,58-7,90%, energi 143,85-162,18 kal/100g, dan air 55,87-56,4%

Pengaruh perbedaan waktu ekstraksi terhadap karakteristik kalsium Halimeda opuntia: The effect of different extraction time on the characteristics of calcium from Halimeda opuntia

Halimeda opuntia adalah jenis alga hijau yang kaya akan kalsium karbonat. Metode ekstraksi kalsium dari H. opuntia terutama untuk durasi waktu ekstraksi masih belum optimal. Penelitian ini bertujuan untuk menentukan waktu ekstraksi terbaik kalsium dari H. opuntia melalui parameter kadar kalsium, warna, mikrostruktur, ukuran partikel, dan keberadaan gugus fungsi kimiawi. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) satu faktor, yaitu waktu ekstraksi 1, 2 dan 3 jam. Ekstraksi yang digunakan, yaitu sol gel dalam larutan HCl 1 N pada suhu 90°C. Parameter yang dianalisis meliputi rendemen, kadar kalsium, air, abu, protein, warna, ukuran partikel, mikrostruktur (SEM), dan gugus fungsi kimiawi (FTIR). Hasil penelitian menunjukkan bahwa waktu ekstraksi berpengaruh nyata terhadap rendemen, kadar kalsium, abu, lightness (L*), redness/greenness (a*), yellowness/blueness (b*), ΔE, dan whiteness index (WI). Perlakuan terpilih pada waktu ekstraksi 1 jam dengan kadar kalsium tertinggi, yaitu 30,79±0,56%. Rendemen, kadar air, abu dan protein perlakuan terbaik, yaitu 24,11±0,57%, 3,36±0,56%, 81,76±0,36%, dan 0,90±0,10%. Nilai L*, a*, b*, ΔE, dan WI berturut-turut adalah 83,83±0,65; 0,34±0,05; 8,84±0,21; 13,01±0,48; dan 84,29±0,65%. Waktu ekstraksi yang lebih lama meningkatkan rendemen kalsium namun terjadi degradasi serta warna yang makin menguning. Analisis mikrostruktur perlakuan ekstraksi 1 jam menunjukkan permukaan menyerupai bola yang terlihat kasar dan tidak menggumpal dengan ukuran partikel seragam 3,25 nm. Hasil analisis gugus fungsi menunjukkan keberadaan kalsium karbonat dalam spektra FTIR H. opuntia teridentifikasi pada gelombang 1.407,1 cm-1 dan 872,2 cm-1. Waktu ekstraksi 1 jam dinilai optimal untuk mengekstrak kalsium dari H. opuntia.Halimeda opuntia is a type of green algae that is abundant in calcium carbonate. The extraction process for calcium from H. opuntia, particularly regarding the extraction duration, has not yet been fully optimized. This study aims to determine the optimal extraction time for calcium from H. opuntia by evaluating parameters such as calcium content, color, microstructure, particle size, and the presence of chemical functional groups. The method used in this study was a completely randomized design (CRD) with a single factor: extraction time with three treatments (1, 2, and 3 hours). The sol-gel method was used for extraction. The parameters were analyzed for yield, calcium content, moisture, ash, protein, color, particle size, microstructure (SEM), and chemical functional groups (FTIR). The results indicated that extraction time significantly affected yield, calcium content, ash content, lightness (L*), redness/greenness (a*), yellowness/blueness (b*), ΔE, and whiteness index (WI). The optimal extraction time was determined to be 1 hour, producing the highest calcium content of 30.79±0.56%. The best treatment also yielded values of 24.11±0.57% for yield, 3.36±0.56% for moisture, 81.76±0.36% for ash, and 0.90±0.10% for protein. The color parameters L*, a*, b*, ΔE, and WI were recorded as 83.83±0.65, 0.34±0.05, 8.84±0.21, 13.01±0.48, and 84.29±0.65, respectively. Prolonged extraction times increased the yield but caused a decline in calcium content and resulted in a more pronounced yellowish coloration. The sample that was extracted for one hour had a rough, spherical surface with particles that were not clumped together and were all the same size, 3.25 nm. FTIR analysis showed that calcium carbonate was present, with signature absorption peaks found at 1,407.1 cm⁻³ and 872.2 cm⁻³. We concluded that an extraction time of 1 hour is sufficient for efficient calcium extraction from H. opuntia

Toxicity and antibacterial activity of Rhizophora apiculata mangrove using different solvent extraction : Toksisitas dan aktivitas antibakteri mangrove Rhizophora apiculata dengan pelarut ekstraksi yang berbeda

Rhizophora apiculata merupakan jenis mangrove yang banyak digunakan sebagai obat tradisional. Potensi ini dihasilkan oleh kandungan metabolit sekunder yang dapat dipengaruhi oleh kondisi lingkungan, usia, dan beragam faktor lainnya. Penelitian ini bertujuan untuk menentukan pelarut terbaik ekstrak R. apiculate berdasarkan parameter toksisitas dan antibakteri. R. apiculata yang digunakan dalam penelitian ini berasal dari daerah Kuala Langsa dan Pulau Telaga Tujuh (Aceh Timur), dengan ukuran diameter pohon yang berbeda (2,4; 4,8; 5; 13; 23,3; & 26 cm). Ekstraksi dengan pelarut metanol 99,8% (MeOH) dan etanol 99,9% (EtOH) dilakukan dengan maserasi (3x24 jam), ekstraksi dengan pelarut akuades dilakukan dengan perebusan (15 menit pada suhu 85-90°C). Ekstraksi menggunakan perbandingan 10:1 (v/w) dengan 2 g serbuk simplisia dan 20 mL pelarut. Uji toksisitas dilakukan dengan metode brine shrimp lethality assay dan uji antibakteri menggunakan metode disk diffusion assay. Uji toksisitas menunjukkan ekstrak etanol memiliki nilai toksisitas tertinggi dengan nilai LC50 sebesar 26,879 μg/mL. Ekstrak akuades menghasilkan zona hambat tertinggi dengan nilai 11,37±0,85 mm pada bakteri Escherichia coli dan 17,67±1,19 mm pada bakteri Staphylococcus aureus. Hasil ANOVA dua arah menunjukkan pelarut berpengaruh nyata terhadap zona hambat bakteri (p<0,05), sementara diameter pohon tidak berpengaruh nyata (p<0,05). Ekstrak pelarut etanol menghasilkan nilai toksisitas tertinggi, sedangkan ekstrak pelarut akuades menghasilkan zona hambat terbesar.Rhizophora apiculata is a type of mangrove widely used as a traditional medicine. This potential is produced by the content of secondary metabolites that environmental conditions, age, and other factors can influence. This study aims to determine the best solvent for R. apiculata extract based on toxicity and antibacterial parameters. R. apiculata used in this study came from the Kuala Langsa area and Telaga Tujuh Island (East Aceh), with different tree diameters (2.4, 4.8, 5, 13, 23.3, & 26 cm). The samples were macerated three times for 24 hours using 99.8% methanol (MeOH) and 99.9% ethanol (EtOH) solvents. The samples were boiled for 15 minutes at a temperature of 85–90°C using aquades as the solvent. Extraction using a ratio of 10:1 (v/w) with 2 g of simplicia powder and 20 mL of solvent. The toxicity test was conducted using the brine shrimp lethality assay method and the antibacterial test using the disk diffusion assay method. Toxicity tests showed that the ethanol extract had the highest toxicity value with an LC50 value of 26.879 μg/mL. Aquadest extract produced the highest inhibition zone with a value of 11.37±0.85 mm in Escherichia coli and 17.67±1.19 mm in Staphylococcus aureus. The results of two-way ANOVA showed that the solvent had a significant effect on the bacterial inhibition zone (p<0.05), while tree diameter had no significant effect (p<0.05). Ethanol solvent extract produced the highest toxicity value, while aquadest solvent extract produced the largest inhibition zone

Kinetic study of quality changes and shelf-life prediction of Gracilaria sp. seaweed-based analog rice using the Arrhenius model: Studi kinetika perubahan kualitas dan prediksi umur simpan beras analog berbasis rumput laut Gracilaria sp. menggunakan model Arrhenius

Seaweed-based analog rice has emerged as a novel functional food due to its high fiber content and the presence of bioactive compounds. However, information regarding its shelf life remains limited, particularly in relation to its chemical and physical stability during storage. This study aimed to determine the shelf life of Gracilaria sp.-based analog rice using the Arrhenius accelerated shelf-life model, and evaluate the physical and chemical quality changes during storage. Accelerated Shelf-Life Testing (ASLT) was conducted at three different storage temperatures namely at 35, 45, and 55°C, applying the Arrhenius kinetic model. Temperature effects were analyzed through kinetic parameters, including changes in thiobarbituric acid (TBA) levels, color, and sensory attributes (rancid odor and color intensity). Changes in physical and chemical quality were observed on day 0 and day 30 based on crystallinity index, proximate, and fiber content analysis. The results identified TBA levels as the most critical quality parameter, described by the equation y = –731.83x – 2.68, with a coefficient of determination (R²) of 0.9873. Based on the Arrhenius model, the estimated shelf life of the seaweed-based analog rice was approximately 210 days at room temperature. Storage periode day 0 and 30 has significant effect to physical and chemical changes such as in dietary fiber content from 7.35% to 5.84%, fat content from 4.17% to 3.27%, and the crystallinity index from 40,74% to 53,30%. This study provides valuable insights into how storage conditions affect the quality of analog rice, with particular emphasis on fiber stability and lipid oxidation, and provides a reference for distributors and consumers in determining shelf life.Beras analog berbahan dasar rumput laut telah diusulkan sebagai pangan fungsional baru karena kandungan serat yang tinggi dan senyawa bioaktif. Informasi mengenai umur simpan beras analog masih terbatas, terutama yang dapat memengaruhi stabilitas kimia dan fisik selama penyimpanan. Penelitian ini bertujuan untuk menentukan umur simpan beras analog Gracilaria sp. menggunakan model Arrhenius dan mengevaluasi perubahan kualitas fisik dan kimia selama penyimpanan. Penelitian ini menggunakan metode Accelerated Shelf-Life Testing (ASLT) dengan model kinetika Arrhenius pada tiga suhu penyimpanan, yaitu 35, 45, and 55°C. Pengaruh suhu terhadap umur simpan dianalisis melalui parameter kadar asam tiobarbiturat (TBA), warna, dan mutu sensoris selama 30 hari penyimpanan. Perubahan kualitas fisik dan kimia diamati pada hari ke-0 dan hari ke-30 melalui parameter indeks kristalinitas, proksimat, dan serat. Kadar TBA merupakan parameter mutu yang paling kritis, dengan persamaan y = -731.83x – 2.68 dan nilai R² sebesar 0.9873. Berdasarkan persamaan Arrhenius, masa simpan beras analog berbasis rumput laut diperkirakan mencapai 210 hari pada suhu ruang. Waktu penyimpanan hari ke-0 dan ke-30 berpengaruh signifikan terhadap perubahan fisik dan kimia beras analog terutama kadar serat dari 7,35% menjadi 5,84%, lemak dari 4,17% menjadi 3,27%, dan indeks kristalinitas dari 40,74% menjadi 53,30%. Penelitian ini memberikan pemahaman lebih lanjut tentang dampak penyimpanan terhadap kualitas beras analog, khususnya mengenai stabilitas serat dan degradasi lemak selama penyimpanan, serta memberikan acuan bagi distributor dan konsumen dalam menentukan masa simpan

Karakteristik fisikokimia dan antioksidan garam mandi (bath salt) yang diperkaya tepung Sargassum sp. : Physicochemical and antioxidant characteristics of bath salt enriched with Sargassum sp. flour

Garam krosok dan rumput laut memiliki beragam manfaat di bidang pangan dan non-pangan. Fungsi penting dari garam krosok terhadap kulit, yaitu menjaga keseimbangan elektrolit, detoksifikasi, eksfoliasi, menyeimbangkan pH, dan antibakteri (menyembuhkan jerawat kulit). Penelitian ini bertujuan untuk menentukan konsentrasi terbaik tepung Sargassum sp. pada garam mandi berdasarkan aktivitas antioksidan dan standar mutu sabun mandi padat dan cair serta perhitungan nilai ekonomisnya. Garam mandi diolah dengan mencampurkan garam krosok, tepung rumput laut Sargassum sp., dan minyak asiri. Perlakuan penambahan tepung Sargassum sp., yaitu 0 (kontrol), 2, 4, dan 6%. Parameter yang dianalisis meliputi kadar air, pH, tinggi busa, waktu larut, aktivitas antioksidan metode DPPH, profil atribut sensori dengan Quantitative Descriptive Analysis (QDA) dan perhitungan nilai ekonomi. Rendemen tepung Sargassum sp. (12,5%), kadar air (10,39%), dan aktivitas antioksidan (33,16%). Rerata nilai kadar air garam mandi (4,10-4,37%); pH (6,31-7,05); tinggi busa (0,13-0,43 cm); waktu larut (1,32-1,44 menit); serta rerata nilai IC50 sebesar 100,9214±0,411-261,8415±0,147 ppm. Atribut sensori garam mandi, yaitu aroma minyak esensial lavender, aroma minyak kayu putih, aroma mint, aroma rumput laut kering, warna putih garam, kilap gula batu, cokelat momogi, tekstur keras, garam kasar, butiran pasir, licin, dan kesat. Nilai ekonomi garam mandi adalah Rp 92.520/pcs (75 mL). Penambahan tepung Sargasum sp. 6% menghasilkan karakteristik garam mandi terbaik berdasarkan standar mutu sabun mandi padat (SNI 3532:2021) dan sabun mandi cair (SNI 06-4085-1996). Coarse salt and seaweed have various benefits in both food and non-food sectors. The important functions of coarse salt for the skin are maintaining electrolyte balance, detoxification, exfoliation, balancing skin pH, and antibacterial (curing acne) properties. This study aimed to determine the optimal concentration of Sargassum sp. flour in bath salts based on antioxidant activity and solid and liquid bath soap quality standards, and to calculate its economic value. Bath salts were processed by mixing coarse salt, Sargassum sp. seaweed flour, and essential oils. The treatment of adding Sargassum sp. flour was 0 (control), 2, 4, and 6%. The parameters analyzed included moisture content, pH, foam height, dissolution time, antioxidant activity using the DPPH method, sensory attribute profiles using Quantitative Descriptive Analysis (QDA), and economic value. The yield of Sargassum sp. flour (12.5%), and the moisture content (10.39%), and antioxidant activity (33.16%). The average values of the water content of the bath salts (4.10-4.37%); pH (6.31-7.05); foam height (0.13-0.43 cm); dissolving time (1.32-1.44 minutes); and IC50 (100,9214±0,411-261,8415±0,147 ppm). The sensory attributes were as follows: lavender essential oil aroma, eucalyptus oil aroma, mint aroma, dried seaweed aroma, white salt color, rock sugar shine, momogi chocolate, hard texture, coarse salt, sand grains, slippery, and rough. The economic value of bath salts was IDR 92,520 per item. The addition of 6% Sargassum sp. flour produces the best bath salt characteristics based on the quality standards of solid bath soap (SNI 3532: 2021) and liquid bath soap (SNI 06-4085-1996)

Fermentasi daun mangrove Rhizophora mucronata sebagai teh herbal : Fermentation of mangrove leaves (Rhizophora mucronata) as herbal tea

Rhizophora mucronata merupakan jenis mangrove yang banyak ditemukan di Indonesia. Daun tanaman ini mengandung berbagai metabolit sekunder, yaitu tanin, karotenoid, fenol, klorofil, dan alkaloid, yang berpotensi digunakan sebagai bahan teh herbal fermentasi. Senyawa tanin aman dikonsumsi dan memiliki berbagai fungsi, yaitu antioksidan, antibakteri, antikanker serta antialergi. Penelitian ini bertujuan untuk menentukan lama waktu fermentasi daun mangrove terbaik sebagai bahan baku teh herbal dengan starter BAL Lactobacilus plantarum SK (5). Rancangan acak lengkap (RAL) digunakan dengan perlakuan lama fermentasi (0, 1, 2, 3, dan 4 hari) dan tiga kali ulangan. Karakteristik bahan baku dilakukan dengan uji logam berat, kadar air, abu, dan fitokimia. Penelitian pembuatan teh herbal, yaitu pencampuran daun mangrove (20 g) dan akuades (60 mL) serta ditambah starter (10% (v/b)) kemudian difermentasi selama empat hari pada suhu 37°C. Analisis meliputi pengukuran pH, total asam titrat (TAT), total bakteri, dan total BAL. Kandungan logam berat, kadar air, dan abu daun mangrove memenuhi persyaratan SNI. Senyawa golongan flavonoid, fenol, saponin, tanin, dan steroid terdeteksi pada daun mangrove R mucronata bahan baku dan produk fermentasi. Waktu fermentasi terbaik diperoleh pada hari ke-2 dengan nilai pH 4,9, TAT 2,4%, dan total BAL (1,7 log CFU/mL). Perlakuan lama fermentasi daun mangrove menunjukkan perubahan pada nilai pH, TAT, total bakteri dan total BAL selama proses fermentasi. Nilai pH, TAT, total bakteri dan total BAL selama proses fermentasi menunjukkan daun mangrove berpotensi sebagai teh herbal fermentasi.Rhizophora mucronata is a type of mangrove commonly found in Indonesia. The leaves of this plant contain various secondary metabolites, such as tannins, carotenoids, phenols, chlorophyll, and alkaloids, which have the potential to be used as ingredients in fermented herbal tea. Tannin compounds are safe for consumption and have various functions, including antioxidant, antibacterial, anticancer, and anti-allergic properties.  This study aims to determine the optimal fermentation time for mangrove leaves as a raw material for herbal tea using the BAL Lactobacillus plantarum SK (5) starter. A completely randomized design (CRD) was used with fermentation duration treatments (0, 1, 2, 3, and 4 days) and three replications. The characteristics of the raw materials were tested for heavy metals, moisture content, ash, and phytochemicals. The research on herbal tea production involved mixing mangrove leaves (20 g) and aquades (60 mL), adding a starter (10% (v/b)), and then fermenting for four days at a temperature of 37°C. Analysis includes the measurement of pH, total titratable acidity (TTA), total bacteria, and total lactic acid bacteria (LAB). The heavy metal content, moisture content, and ash of the mangrove leaves meet SNI requirements. Flavonoid, phenol, saponin, tannin, and steroid compounds were detected in the raw material and fermentation product of R. mucronata mangrove leaves.  The best fermentation time was obtained on the second day with a pH value of 4.9, TAT of 2.4%, and total BAL (1.7 log CFU/mL). The treatment duration of mangrove leaf fermentation showed changes in pH, TAT, total bacteria, and total BAL values during the fermentation process.  The pH value, TAT, total bacteria, and total BAL during the fermentation process indicate that mangrove leaves have the potential to be used as fermented herbal tea

Pengaruh konsentrasi asam klorida terhadap ekstraksi glukosamina dari kitosan Penaeus monodon sebagai sistem sediaan liposom: The effect of hydrochloric acid concentration on glucosamin extraction from chitosan Penaeus monodon as liposomal-based delivery system

Glukosamina merupakan senyawa penting untuk menjaga kesehatan sendi. Saat ini, hampir seluruh kebutuhan glukosamina di Indonesia masih bergantung pada impor. Pengembangan produksi glukosamina dengan variasi konsentrasi HCl menjadi langkah strategis untuk memenuhi kebutuhan nasional. Penelitian ini bertujuan untuk menentukan konsentrasi HCl terbaik dalam proses hidrolisis kitosan menggunakan metode ekstraksi ultrasonikasi untuk menghasilkan glukosamina hidroklorida (GlcN-HCl) berdasarkan rendemen, karakteristik fisikokimia, derajat kristalisasi, gugus fungsi, dan ukuran partikel. Ekstraksi dilakukan dengan variasi konsentrasi HCl sebesar 4, 6, dan 8%. Proses hidrolisis dilakukan dengan perlakuan ultrasonikasi selama 40 menit. Parameter yang dianalisis meliputi karakteristik fisikokimia, analisis X-Ray Diffraction (XRD), gugus fungsi melalui Fourier Transform Infrared Spectroscopy (FTIR), dan ukuran partikel. Hasil penelitian menunjukkan bahwa metode ekstraksi ultrasonik dengan variasi konsentrasi HCl menghasilkan GlcN-HCl dengan karakteristik fisikokimia yang baik. Rendemen yang diperoleh berkisar antara 78,95–86,20%. GlcN-HCl yang dihasilkan memiliki pH 3,59–3,64 serta struktur kristal spesifik pada sudut 2θ (9,87° dan 28,95°) berdasarkan analisis XRD. Spektrum FTIR menunjukkan serapan khas pada bilangan gelombang 1.613 cm⁻¹, yang mengindikasikan keberadaan gugus amina. Ukuran partikel GlcN-HCl berkisar antara 26–239 nm. Perlakuan ekstraksi glukosamina dengan HCl 4% menghasilkan rendemen tertinggi sehingga terpilih untuk formulasi sediaan liposom.  Evaluasi stabilitas liposom yang mengandung GlcN-HCl selama 4 hari penyimpanan menunjukkan bahwa waktu penyimpanan berpengaruh terhadap kestabilan fisik liposom, yang ditandai dengan peningkatan kekeruhan.Glucosamine is an important compound for maintaining joint health. Currently, almost all glucosamine needs in Indonesia still depend on imports. Therefore, developing glucosamine production with variations in HCl concentration is a strategic step to meet national needs. The study's goal is to find the best HCl concentration for breaking down chitosan using ultrasonic extraction to make glucosamine hydrochloride (GlcN-HCl) and putting it in a liposome system. Extraction was carried out with variations in HCl concentration of 2%, 4%, and 6%, with the hope of obtaining the best yield. The hydrolysis process was carried out with ultrasonic treatment for 40 minutes. The results indicated that the ultrasonic extraction method with variations in HCl concentration produced GlcN-HCl with good physicochemical characteristics. The yield obtained ranged from 78.95 to 78.95–86.20%. The resulting GlcN-HCl has a pH of 3.9–3.64 and a specific crystal structure at an angle of 2θ (9.87° and 28.95°) based on XRD analysis. The FTIR spectrum showed a characteristic absorption at wave number 1613 cm⁻¹, indicating the presence of amine groups. The particle size of GlcN-HCl ranged from 26 to 26–239 nm. Evaluation of the stability of liposomes containing GlcN-HCl during 4 days of storage showed that storage time affected the physical stability of liposomes, which was indicated by an increase in turbidity