Pengaruh Degradasi Enzim Proteolitik Terhadap Aktivitas Angiotensin Converting Enzyme Inhibitor Bekasam Dengan Lactobacillus Plantarum B1765

This research studied the effect of digestive enzyme degradation on the Angiotensin Converting Enzyme Inhibitor (ACEI) activity and the stability of bekasam peptide and ACEI activity. Water extract of bekasam was subjected to pepsin and trypsin. The stability of peptide was measured from the changes of peptide concentration before and after treatment by those enzymes. The stability of ACEI activity was measured by hypuric acid liberated from Hip-His-Leu as ACE substrate and determined by spectrophotometer. The results showed that proteolytic enzyme degradation did not affect the concentration of peptide (p>0,05) and the mean concentration 36.72. It was closely related with the ACEI activity that did not change significantly before and after digestion by pepsin and trypsin (p>0,05) and the mean ACEI activity was 70.73. It showed that ACEI activity of bekasam did not change by the degradation of digestive enzyme

Penentuan Korelasi Perubahan Kecepatan Angin dan Kekuatan Radiasi terhadap Ketinggian Lapisan Inversi dan Hubungannya dengan Kualitas Udara Ambien Kota Surabaya

Dispersi polutan pada udara ambien dipengaruhi oleh ketinggian lapisan inversi yang membatasi ruang mixing height di Kota Surabaya. Ketinggian lapisan inversi dipengaruhi oleh faktor meteorologi dan kestabilan atmosfer di suatu daerah. Tujuan dari penelitian ini adalah untuk menganalisis hubungan Perubahan kecepatan angin dan kekuatan radiasi terhadap ketinggian lapisan inversi dan kualitas udara ambien di Kota Surabaya. Metode yang digunakan untuk analisis korelasi dalam penelitian ini adalah metode korelasi Pearson. Data ketinggian lapisan inversi didapatkan dari profil temperatur terhadap ketinggian hasil pengukuran radiosonde BMKG Juanda pada tahun 2009 hingga 2014. Analisis korelasi yang dilakukan diasumsikan dalam keadaan normal sehingga data yang digunakan adalah data hasil pelingkupan pada pukul 00.00 WIB dan 12.00 WIB dengan nilai persentil 10% dari tahun 2009 hingga 2014. Lapisan inversi pada Kota Surabaya kemungkinan merupakan lapisan subsidence inversion. Lapisan inversi tersebut memiliki korelasi berbanding terbalik pada pukul 00.00 WIB dan korelasi berbanding lurus pada pukul 12.00 WIB terhadap kecepatan angin, sedangkan untuk kekuatan radiasi tidak berkorelasi. Korelasi ketinggian lapisan inversi dengan kualitas udara ambien SO2 berbanding terbalik, namun tidak berkorelasi dengan NO2 dan O3

Potensi Bakteri Asam Laktat yang Diisolasi dari Bekasam sebagai Penghasil Angiotensin Converting Enzyme Inhibitor pada Fermentasi “Bekasam-Like” Product

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%)

Potensi Bekasam Bandeng (Chanos Chanos) Sebagai Sumber Angiotensin I Converting Enzyme Inhibitor

Bekasam adalah produk fermentasi ikan. Bekasam diduga mempunyai aktivitas Angiotensin I Converting Enzyme (ACE) inhibitor, yang disebabkan oleh terbentuknya peptida ACE inhibitor hasil aktivitas proteolitik enzim endogenous ikan dan bakteri asam laktat. Penelitian ini bertujuan mengetahui Perubahan populasi bakteri asam laktat, pH, total asam, Perubahan protein terlarut dan besarnya aktivitas ACE inhibitor selama proses fermentasi bekasam. Jumlah populasi bakteri laktat meningkat dari 5,16 menjadi 8,15 log CFU/g, nilai pH menurun dari 6,5 menjadi 4,41 disertai dengan peningkatan total asam. Bekasam bandeng menunjukkan aktivitas antihipertensi sebesar 51,77% yang terbentuk pada hari ke 6, dan tidak menunjukkan aktivitas penghambatan pada proses fermentasi selanjutnya. Besarnya aktivitas ACE inhibitor berkorelasi dengan terjadinya kenaikan protein terlarut selama proses fermentasi bekasam

The Effect of Fermentation Time on Product Quality of Starfruit Juice Probiotic Drinks with Starter Culture L. plantarum B1765

This study aims to determine the effect of fermentation time on microbiological (total lactic acid bacteria), chemistry (pH, total titrated acid) and organoleptic (color, aroma, and flavor) qualities of the product of the starfruit (Averrhoa carambola L.) probiotic juice drink cultured by L. plantarum B1765. L. plantarum B1765 had been studied has potency as probiotics candidate. The fermentation time used is 0, 6, 18, and 24 hours. Total lactic acid bacteria (LAB) are tested by the total plate count (TPC) method, pH tested with a pH meter, total titrable acidity (TTA) tested with acid-base titration, and organoleptic tested by the hedonic scale method. The length time of fermentation affects the total lactic acid bacteria (LAB), pH, and TTA and shows a significant difference up to 18 hours of fermentation. Total BAL increased from 1.08 × 108 to 4.20 × 108 CFU/ml. pH dropped from 3.80 to 3.18. TTA increased from 0.44% to 0.81%. The organoleptic test shows the level of preference for the color, aroma, and flavor at the best fermentation time for 18 hours with a successive value of 3.20; 3.20; and 3.30 with the like category. The starfruit juice fermented by L. plantarum B1765 is potencial as a probiotic agent drink

Effect of Cooking Methods on Nutritional Quality of Sea Lettuce (<I>Ulva lactuca</I>) Flakes

Highlight Research • Proximate of Ulva lactuca after cooking treatments were analyzed. The cooking treatments carried out in this study were roasted and boiled-roasted • Protein quality such as in-vitro digestibility, protein solubility, and amino acids composition of Ulva lactuca after cooking treatments were analyzed • The result showed that boiled-roasted samples had the highest protein content, amino acid score and essential acid index, and predicted-protein efficiency ratio   Abstract Plant-based protein has been increasingly demanded as a sustainable protein source. Sea lettuce (Ulva lactuca) is one of the potential sources as plant protein due to its high protein content. During processing, the sea lettuce is exposed to heat which might affect its nutrition, particularly the protein quality. This study aimed to evaluate two different cooking processes on the nutritional quality of the sea lettuce based on the proximate and protein quality analyses. The samples were raw, roasted, and boiled-roasted sea lettuce. All treatment using temperature 100°C. The protein quality was assessed by in-vitro protein digestibility, solubility, and amino acid profiles. The result showed that boiling treatment followed by roasting treatment had significantly higher protein content, amino acid score and essential amino acid index, and predicted-protein efficiency ratio compared with the value of roasting treatment only. It resulted in protein content of 18.87% (dry basis), amino acid score of 37.96%, essential amino acid index of 79.41% and predicted-protein efficiency ratio of 2.58. Therefore, boiling followed with roasting process is recommended to maintain the nutrition quality of sea lettuce

Pretreatment of Lignocelluloses With Solvent N-Methylmorpholine N-oxide

Three decades after N-methylmorpholine N-oxide (NMMO) was first introduced as a solvent for direct cellulose dissolution, the usage of NMMO in the fiber-making industry has flourished throughout the world. This success attracts the attention of researchers working in lignocellulosic biomass fractionation to use NMMO as an agent for lignocellulosic pretreatment in biofuel production. The present chapter presents the current status of NMMO for the pretreatment of lignocellulosic biomass for further fermentation to biofuels.</p

Biogas production from citrus waste by membrane bioreacto

Rapid acidification and inhibition by d-limonene are major challenges of biogas production from citrus waste. As limonene is a hydrophobic chemical, this challenge was encountered using hydrophilic polyvinylidine difluoride (PVDF) membranes in a biogas reactor. The more sensitive methane-producing archaea were encapsulated in the membranes, while freely suspended digesting bacteria were present in the culture as well. In this membrane bioreactor (MBR), the free digesting bacteria digested the citrus wastes and produced soluble compounds, which could pass through the membrane and converted to biogas by the encapsulated cell. As a control experiment, similar digestions were carried out in bioreactors containing the identical amount of just free cells. The experiments were carried out in thermophilic conditions at 55 °C, and hydraulic retention time of 30 days. The organic loading rate (OLR) was started with 0.3 kg VS/m3/day and gradually increased to 3 kg VS/m3/day. The results show that at the highest OLR, MBR was successful to produce methane at 0.33 Nm3/kg VS, while the traditional free cell reactor reduced its methane production to 0.05 Nm3/kg VS. Approximately 73% of the theoretical methane yield was achieved using the membrane bioreactor