TEKNOLOGI PENGOLAHAN PANGAN ALTERNATIF, TINUTUAN INSTAN SOLUSI STUNTING DAN PEMASTIAN MUTU KADAR GIZINYA

ABSTRACTTinutuan or Manado porridge is a typical food from Manado, North Sulawesi made from various kinds of vegetables. Generally, Manado tinutuan or porridge is served immediately after cooking, but in this study it was made in an instant form so that it was easy and practical. The purpose of the study was to find out how to make instant tinutuan and analyze the nutritional levels contained in instant tinutuan in an effort to overcome the problem of stunting. The method of making instant tinutuan using the extraction method. In this study, carbohydrates, fats, and proteins were tested. The results showed that tinutuan contained carbohydrates, fat, and protein with samples of rice, garlic, spinach, basil, onion, pumpkin, cassava, and corn. Carbohydrate test results obtained per 100 grams, 0.570; 0.828; 0.160; 0.779; 0.800; 4,335; 0.524; 5,253. Fat test results obtained per 100 grams of sample, 27.7%; 5.6%; 5.8%; 21.4%; 4.9%; 3.8%; 7.4%; 17.6%. The results of protein testing of samples obtained per gram of sample, 4.3%; 3.8%; 47.1%; 10%; 7.4%; 17.1%; 7%; 8.5%. Based on the results of the study, tinutuan contains high levels of nutrients (carbohydrates, fat, and protein) and can be recommended to overcome the problem of stunting. Keywords: Instant Tinutuan, Stunting, Nutritional Levels ABSTRAKTinutuan atau bubur Manado adalah makanan khas Manado, Sulawesi Utara yang terbuat dari berbagai macam sayuran. Umumnya tinutuan atau bubur Manado langsung disajikan setelah dimasak, tetapi pada penelitian ini dibuat dalam bentuk instan sehingga mudah dan praktis. Tujuan penelitian ialah mengetahui cara pembuatan tinutuan instan dan menganalisis kadar gizi yang terkandung dalam tinutuan instan sebagai upaya dalam mengatasi masalah stunting. Metode pembuatan tinutuan instan menggunakan metode ekstraksi. Pada penelitian ini dilakukan pengujian karbohidrat, lemak, dan protein. Hasil penelitian menunujukkan bahwa tinutuan mengandung karbohidrat, lemak, dan protein dengan sampel beras, bawang putih, bayam, kemangi, bawang merah, labu, singkong, dan jagung. Hasil pengujian karbohidrat yang didapat per 100 gram, 0,570; 0,828; 0,160; 0,779; 0,800; 4,335; 0,524; 5,253. Hasil pengujian lemak yang didapat per 100 gram sampel, 27,7%; 5,6%; 5,8%; 21,4%; 4,9%; 3,8%; 7,4%; 17,6%. Hasil pengujian protein sampel yang didapat per gram sampel, 4,3%; 3,8%; 47,1%; 10%; 7,4%; 17,1%; 7%; 8,5%. Berdasarkan hasil penelitian, tinutuan mengandung kadar gizi (karbohidrat, lemak, dan protein) dan dapat disarankan untuk mengatasi masalah stunting. Kata Kunci: Tinutuan Instan, Stunting, Kadar Giz

A network pharmacology approach to elucidate the anti-inflammatory and antioxidant effects of bitter leaf (Vernonia amygdalina Del.)

The therapeutic potential of bitter leaf (Vernonia amygdalina Del.) has been established both empirically and in various scientific investigations. However, the molecular pathways related to its possible anti-inflammatory and antioxidant properties remain unclear. Therefore, the aim of this study was to elucidate the molecular interactions between bitter leaf's bioactive compounds and cellular targets involved in these activities. The compounds in bitter leaf were identified using gas chromatography-mass spectrometry (GC-MS) analysis, and subsequently, a network pharmacology approach was employed together with molecular docking and dynamics simulations. Acetonitrile (4.5%) and dimethylamine (4.972%) were the most prevalent compounds among the 38 identified by the GC-MS analysis of bitter leaf extract. The proto-oncogene tyrosine-protein kinase (SRC) demonstrated significant connectivity within the antioxidant network, highlighting its pivotal role in facilitating inter-protein communication. It also exhibited strategic positioning in anti-inflammatory mechanisms based on closeness centrality (0.385). The enrichment analysis suggested multifaceted mechanisms of bitter leaf compounds, including transcriptional regulation and diverse cellular targeting, indicating broad antioxidant and anti-inflammatory effects. Eicosapentaenoyl ethanolamide (EPEA) displayed strong interactions with multiple proteins, including SRC (-7.17 kcal/mol) and CYP3A4 (-6.88 kcal/mol). Moreover, EPEA demonstrated to form a stable interaction with SRC during a 100 ns simulation. In conclusion, the computational simulations revealed that the hypothetical antioxidant and anti-inflammatory actions of bitter leaf compounds were achieved by specifically targeting SRC. However, confirmation using either in vitro or in vivo techniques is necessary

Molecular insights into the anti-inflammatory activity of fermented pineapple juice using multimodal computational studies

Pineapple has been recognized for its potential to enhance health and well-being. This study aimed to gain molecular insights into the anti-inflammatory properties of fermented pineapple juice using multimodal computational studies. In this study, pineapple juice was fermented using Lactobacillus paracasei, and the solution underwent liquid chromatography-mass spectrometry analysis. Network pharmacology was applied to investigate compound interactions and targets. In silico methods assessed compound bioactivities. Protein–protein interactions, network topology, and enrichment analysis identified key compounds. Molecular docking explored compound–receptor interactions in inflammation regulation. Molecular dynamics simulations were conducted to confirm the stability of interactions between the identified crucial compounds and their respective receptors. The study revealed several compounds including short-chain fatty acids, peptides, dihydroxyeicosatrienoic acids, and glycerides that exhibited promising anti-inflammatory properties. Leucyl–leucyl–norleucine and Leu–Leu–Tyr exhibited robust and stable interactions with mitogen-activated protein kinase 14 and IκB kinase β, respectively, indicating their potential as promising therapeutic agents for inflammation modulation. This proposition is grounded in the pivotal involvement of these two proteins in inflammatory signaling pathways. These findings provide valuable insights into the anti-inflammatory potential of these compounds, serving as a foundation for further experimental validation and exploration. Future studies can build upon these results to advance the development of these compounds as effective anti-inflammatory agents