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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology FaST : Jurnal Sains dan Teknologi
Puspitasari, Yunita E.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Environmental Science Immunology & microbiology

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Antioxidant Bioactive Peptides from By-Product Canned Yellowfin Tuna (Thunnus sp.) through an Enzymatic Membrane Reactor (EMR) Hardoko, Hardoko; Priantono, Azahraa K.; Reda, Flavia D.; Haji, Tunggul S.; Sitanggang, Azis B.; Puspitasari, Yunita E.
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 2 (2025): August 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.980

Abstract

As a by-product of the pre-cooking phase, canned yellow fin tuna (Thunnus sp.) is processed into body juice. A bioactive peptide derived from an organism#39;s body juice was developed to create a functional food. Hence, the purpose of the research was to evaluate the biological activity of antioxidant bioactive peptides prepared from body juice. Three stages were conducted to determine the substrate-to-enzyme and enzyme-to-substrate ratios for the production of antioxidative bioactive peptides in a batch reactor. These stages include the production of antioxidative bioactive peptides in an automated EMR with a constant flux and residence time, as well as the production of bioactive peptides using ultrafiltration with membranes of 10, 5, 4, and 2 kDa. The process was conducted at a temperature of 50°C, pH level of 7, constant flux of 8.08 L/m 2 /h, enzyme concentration of 15%, and substrate concentration of 2%. Furthermore, the optimal treatment implemented an automated EMR and filtered through a membrane of size 4 kDa, generating an IC 50 value of 0.604 mg/mL for antioxidant activity. The LC–MS analysis results indicated that the bioactive peptide, which passed through a 4 kDa membrane, contained the amino acid phenylalanine. Therefore, it can be inferred that an automated EMR could potentially be applied to create bioactive peptides from the body juice of by-products of canned yellow fin tuna (Thunnus sp.) that exhibit antioxidant activity.
KARAKTERISASI FISIKO KIMIA DAN INHIBISI α-GLUKOSIDASE BERAS ANALOG DARI BUAH Rhizophora mucronata [CHARACTERIZATION OF PHYSICO-CHEMICAL AND α-GLUKOSIDASE INHIBITION OF ANALOG RICE FROM Rhizophora mucronata FRUIT] Hardoko, Hardoko; Alfiana, Devy; Puspitasari, Yunita E.
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 1 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

This study aims to determine the physicochemical characteristics and α-glucosidase inhibition of analog rice from R. mucronata fruit flour, cassava flour, and E. cottonii flour. This research was conducted in April - October 2016. The experimental method was through the treatment ratio of R. mucronata fruit flour with cassava flour (60:40, 70:30, 80:20) and addition of E. cottonii flour (0, 3, 5, 7 %). Making analog rice using an extruder. The results showed that the treatment ratio of R. mucronata fruit flour with cassava flour and the addition of E. cottonii flour had a significant positive effect on α-glucosidase inhibition and physicochemical properties of rice. The higher the amount of R. mucronata fruit flour used the higher inhibition activity of αglucosidase and decrease the IC value. The best analog rice is made from R. mucronata 60% fruit flour, 40% cassava flour, and 5% E. cottonii seaweed flour. This rice has IC 50  value of 33.42 ppm, water content of 8.46%, food fiber content of 38.96%, red color (oHue value of 44.86), cooking time of 11.35 minutes, development volume of 135.09%, and starch content of 51.44%.   ABSTRAKPenelitian ini untuk mengetahui karakteristik fisiko kimia dan inhibisi α-glukosidase beras analog dari tepung buah R. mucronata, tepung singkong, dan tepung E. cottonii. Penelitian ini dilaksanakan pada bulan April - Oktober 2016. Metode eksperimen melalui perlakuan rasio tepungbuah R. mucronata dengan Tepung singkong (60:40, 70:30, 80:20) dan penambahan tepung E. cottonii (0, 3, 5, 7%). Pembuatan beras analog menggunakan extruder. Hasilnya menunjukkan bahwa perlakuan rasio tepung buah R. mucronata dengan tepung singkong dan penambahan tepung E. cottonii berpengaruh posistif nyata terhadap inhibisi α-glukosidase dan sifat fisiko kimia beras. Semakin tinggi jumlah tepung buah R. mucronata yang digunakan makin tinggi aktivitas inhibisi αglukosidase dan menurunkan nilai IC. Beras analog terbaik adalah yang terbuat dari tepung buah R. mucronata 60%, tepung singkong 40%, dan tepung rumput laut E. cottonii 5%. Beras ini mempunyai nilai IC 50, 33,42 ppm, kadar air 8,46%, kadar serat pangan 38,96%, berwarna merah (nilai o Hue 44,86), cooking time 11,35 menit, volume pengembangan 135,09%, dan kadar pati 51,44%. Kata Kunci : beras analog, α-glukosidase, IC50, R. mucronata
Co-Authors Alfiana, Devy Azis B. Sitanggang Haji, Tunggul S. Hardoko Hardoko Priantono, Azahraa K. Reda, Flavia D.