IN SILICO APPROACH OF COLLAGEN FROM TUNA FISH BY-PRODUCT AS ANGIOTENSIN-CONVERTING ENZYME INHIBITOR

Objective: This study explores the sustainable valorization of by-products from tuna fish based on in silico approach. Methods: In silico approaches (BIOPEP database, PeptideRanker database, peptide calculator [PepCalc] database, and toxin prediction [ToxinPred] database) were employed to evaluate the potential of collagens from tuna as a potential source of bioactive peptides. Furthermore, primary structure, biological potential, physicochemical, sensory, and toxicity characteristics of the theoretically released angiotensin-converting enzyme (ACE) inhibitor collagen peptides were predicted. Results: Tuna collagen was selected as a potential precursor of bioactive peptides based on in silico analysis. Most notable among these are ACE inhibitory peptides. First, the potential of tuna collagen for the releasing bioactive peptides was evaluated by determining the frequency of occurrence of fragments with a given activity. Through the BIOPEP database analysis, there are many bioactive peptides in tuna collagen sequences. Then, an in silico proteolysis using selected enzymes (papain and pepsin) to obtained ACE inhibitory peptides was investigated and then analyzed using PeptideRanker and PepCalc. Cytotoxicity analysis using the online toxic prediction tool ToxinPred revealed that all in silico proteolysis-derived ACE inhibitory peptides are non-cytotoxic. Conclusions: Overall, the present study highlights that the tuna collagens could be a promising precursor of bioactive peptides that have an antihypertensive effect (ACE inhibitory activities) for developing functional food or nutraceutical products

Purification and characterization of thermostable serine alkaline protease from Geobacillus sp. DS3 isolated from Sikidang crater, Dieng plateau, Central Java, Indonesia

Thermostable proteases that optimally withstand the high‐temperature conditions of thermophilic bacteria could be produced and purified, which would be highly beneficial for use in industry. Geobacillus sp. is a thermophilic bacterium that can be found in various environmental conditions. The goal of this study was to isolate and characterize thermostable serine protease that had been produced by thermophilic Geobacillus sp. strain DS3. The proteolytic index was measured in a solid medium. The expression of protease was optimized by Geobacillus sp. DS3 at 50 °C for 18 h. Targeted protease was purified using ammonium sulfate (40‐60%) and DEAE Sephadex A‐25 resin. Using SDS‐PAGE, the molecular weight of the enzyme was predicted to be around 32 kDa. Purified thermostable protease was highly activated at 70 °C, pH 9.6 stable for 1 h, and inhibited by PMSF. Therefore, this enzyme is classified as a thermostable alkaline serine protease. Its kinetic study revealed specific activity of 0.41 U/mg (Vmax) and 0.25 mg/mL (KM). Overall, a thermostable alkaline serine protease from Geobacillus sp. DS3 showed high activity at high temperatures and alkaline pH, which is vital for application in industries such as leather processing and detergent formulation

ISOTERM ADSORPSI SERTA PENDUGAAN UMUR SIMPAN TEPUNG POLONG-POLONGAN INDIGENOUS INDONESIA

Kabau, Jengkol, Petai dan Lamtoro merupakan komoditas polong-polongan indigenous Indonesia yang telah banyak dibudidayakan dan dikonsumsi sejak zaman dahulu, berkembang lama dan dikenal masyarakat di suatu daerah tertentu di Indonesia. Banyaknya kandungan gizi pada komoditas ini sehingga dapat dimanfaatkan menjadi produk baru seperti tepung. Tepung merupakan salah satu produk dengan kadar air rendah sehingga dapat bertahan lama apabila disimpan pada suhu ruang. Namun, tepung merupakan bahan pangan yang mempunyai kemampuan menyerap dan melepaskan sebagian air selama penyimpanan yang dapat menyebabkan terjadinya perubahan mutu tepung. Oleh sebab itu, penelitian ini bertujuan untuk menentukan permodelan kurva ISL yang tepat serta pendugaan umur simpan pada tepung Kabau, Jengkol, Petai dan Lamtoro dengan proses perebusan sebagai pengolahan pendahuluan. Ruang lingkup pengujian yaitu penentuan kadar air setimbang dengan menggunakan metode gravimetri statis. Penentuan model dan ketepatan kurva ISL, serta perhitungan pendugaan umur simpan sampel menggunakan persamaan Labuza (1982). Hasil penelitian menunjukkan bahwa GAB merupakan permodelan kurva yang hampir tepat dalam menggambarkan pola penyerapan uap air sampel. Perhitungan pendugaan umur simpan sampel bahan segar memiliki umur simpan lebih panjang dibandingkan sampel dengan perebusan. Hasil penelitian ini dapat digunakan sebagai acuan untuk pengembangan produk awetan dari keempat komoditas yang digunakan. Pembuatan produk awetan dapat memudahkan konsumen untuk tetap mengkonsumsi komoditas ini ketika terjadi kelangkaan bahan

Palm Oils Consumption Modulates Serum SGPT and SGOT in Rats Fed a High-Fat Diet

In this study we investigated the effect of three kinds of palm oil product (refined bleached deodorized palm oil (RBDPO), red palm oil (RPO) and palm kernel oil (PKO)) on the serum glutamic oxaloacetic transaminase (SGOT), serum glutamic pyruvic transaminase (SGPT), and liver color of rats in fed high-fat diet, and compare it with beef tallow and corn oil. Growing male SD rats were fed a high-fat diet (20% fat) for 13 weeks, divided into 2 groups (with and without azoxymethane (AOM)). Dietary corn oil showed the lowest serum SGOT and SGPT (p < 0.05) both in the AOM and Non-AOM groups. Beef tallow diet caused the highest level of serum SGOT and SGPT followed by PKO, RPO, and RBDPO respectively (p < 0.05). The serum SGOT and SGPT were not affected by the AOM treatment. Although the liver color from the AOM group was relatively darker than the non-AOM group, in general the fat sources did not have a significant effect on liver color

Effects of Postharvest Storage Temperature on Physical Characteristic, Phenolic Compounds, and Antioxidant Activity of Cocoa Pod Husk

Cocoa pod husk (CPH) is a good source of bioactive components such as phenolic compounds, which are known to have potential as antioxidants. Research on the effects of postharvest storage conditions on bioactive compounds of CPH is still limited. Therefore, this study aimed to evaluate the impact of postharvest storage temperature (20, 30, and 40 °C) and time on the physical characteristics, phenolic compounds, and antioxidants of CPH. The results indicated that storage for nine days reduced the color and moisture content of CPH while the texture hardened (especially at 20 and 40 °C). Total phenolic compounds (TPC) increased to 97.9% when CPH was stored at 20 °C for nine days, which was associated with an increase in catechin content and antioxidant activity. The first-order kinetic model was suitable for predicting the kinetics of changes in color, moisture content, hardness, TPC, and DPPH. The calculated Ea values indicated that the storage temperature caused the color of CPH to change easily to brown and the catechin and caffeic acid compounds to form easily. Overall, it is better to store CPH at 20 °C for nine days to increase the quality

Effect of Packaging Material Types on Antioxidant Activity, Fat Content, and Ash Content in the Imported and Local Yellow Soybean Tempeh

Tempeh known as indigenous food that has high nutrients and antioxidant compounds. Tempeh was produced from the fermentation of soybean with Rhizopus sp. Tempeh usually was wrapped with plastic or banana leaf. The purpose of this study to know the effect of soybean originated (import and local soybean) and the packaging material types (plastic, teakwood leaf, hibiscus leaf, and banana leaf) on antioxidant activity, fat content, and ash content of tempeh. The methods of this research were antioxidant activity analyses with DPPH (1,1-diphenyl-2- picrylhydrazil) Radical Scavenging Activity method, fat analyses with soxhlet method, ash analyses with dry method. The results of this research showed that the tempeh from local soybeans with waru leaf packaging had the highest antioxidant activity (53,43%), tempeh from import soybeans with plastic packaging had the highest fat content (48,89%), and tempeh from import soybeans with waru leaf packaging had the highest ash content (2,19%). We found that the soybean origin (import and local soybean) and the packaging types (plastic, waru leaf, jati leaf, and banana leaf) had significant effect (p<0,05) on antioxidant activity, fat content, and ash content of tempeh

Development of Edible Composite Film from Fish Gelatin–Pectin Incorporated with Lemongrass Essential Oil and Its Application in Chicken Meat

One of the greatest challenges encountered by the food industry is the loss of quality of food products during storage, especially perishable foods such as chicken breast, which eventually adds to the waste. Edible films are known as a potential alternative to maintain food quality and also improve shelf life by delaying the microbial spoilage and providing moisture and gas barrier properties. Developments in edible films from biopolymer composites such as fish gelatin, pectin and essential oils have great potential and promising results in enhancing the shelf life of food products. This study was conducted to determine the effect of adding pectin and lemongrass essential oil on the properties of gelatin film and its application to preserve the quality of chicken breast. In this study, the fish skin gelatin and pectin were used with various compositions (100:0; 75:25; 50:50%), with and without the addition of lemongrass essential oil to develop edible films by a casting method. The results showed that the fish gelatin–pectin with the addition of essential oils caused a significant influence on several physicochemical properties such as the thickness, transmittance, transparency, water content, tensile strength, elongation at break and also antioxidant activity (p Salmonella. The biocomposite of the edible film made from gelatin–pectin and the addition of lemongrass essential oil have the potential to be developed as a food packaging material, especially for perishable food. Based on the result of the application of edible film to chicken breast, it also could maintain the quality of chicken breast during storage

Purification and characterization of thermostable alpha-amylase from Geobacillus sp. DS3 from Sikidang Crater, Central Java, Indonesia

Amylases are considered the most essential enzymes in biotechnology since they are widely utilized in the textile, food processing, and detergent industries. It is necessary to explore extracellular enzymatic activity in several microorganisms to discover a new potential application from amylases. In a previous study, thermophilic bacteria Geobacillus sp. DS3 isolated from Sikidang Crater, Dieng Plateau, Central Java, Indonesia showed amylase activity in starch medium at 70 °C. This study aimed to purify and characterize the thermostable alpha-amylase from Geobacillus sp. DS3. The alpha-amylase was produced and purified using ammonium sulfate and DEAE Sephadex A-25 column. The enzyme activity was determined using the 3,5-dinitrosalicylic acid (DNS) method. Geobacillus sp. DS3 optimally produced the alpha-amylase at 60 °C for 15 h. The alpha-amylase exhibited high enzymatic activity in 40-60 saturated ammonium sulfate extract. The molecular weight of the enzyme was estimated to be 58 kDa. The thermostable alpha-amylase showed activity at the optimum temperature of 50 °C in 200 mM sodium phosphate buffer pH 7.0. The enzyme was inhibited by EDTA, PMSF, 2-ME, and mostly by HgCl2. The Km and Vmax of the pure enzyme were 235.43 mM and 1428.57 U/mL, respectively. The result suggested that the purified thermostable alpha-amylase from Geobacillus sp. DS3 offers potential application in areas of the food industry, such as the bakery industry