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All Journal Jurnal Ilmiah Pertanian Jurnal Pengabdian UntukMu NegeRI Acta Chimica Asiana Narra J
suraya, nabella
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Metabolomic profiling and antimicrobial investigation of Aspergillus fumigatus LBKURCC269 and Bacillus paramycoides LBKURCC218 co-culture Octarya, Zona; Nugroho, Titania T.; Nurulita, Yuana; Suraya, Nabella; Saryono, Saryono
Narra J Vol. 5 No. 2 (2025): August 2025
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v5i2.1647

Abstract

The increasing resistance of pathogenic microbes to antibiotics is a major public health concern, necessitating the discovery of effective antimicrobial compounds. The aim of this study was to assess the bioactive metabolites produced by Aspergillus fumigatus LBKURCC269 and Bacillus paramycoides LBKURCC218 under three fermentation conditions: monoculture of each microorganism and their co-culture. Metabolite analyses initiated with gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-high-resolution mass spectrometry (LC-HRMS) followed with molecular networking–Global Natural Products Social Molecular Networking (GNPS) and molecular docking. Antimicrobial activity of the extracts was then conducted. Metabolite analysis using GC-MS identified key antimicrobial compounds, including 2,6-bis(1,1-dimethylethyl)-4-methylphenol, pentadecanoic acid, cyclopropane pentanoic acid, and 3-piperidinol. LC-HRMS, combined with multivariate analysis and GNPS molecular networking, revealed additional antimicrobial compounds, including novel pyrazine derivatives induced in co-culture fermentation. Molecular docking analysis of 3-(propan-2-yl)-octahydropyrrolo[1,2-a]pyrazine-1,4-dione demonstrated its potential as an antimicrobial agent by inhibiting topoisomerase IV and cytochrome monooxygenase with binding affinity of -5.34 kcal/mol and -5.6 kcal/mol, respectively. The antimicrobial assays showed that the co-culture fermentation extract had the strongest activity, with inhibition zones of 20.33±0.59 mm (Escherichia coli), 14.33±0.59 mm (Staphylococcus aureus), and 25.67±0.59 mm (Candida albicans). This study highlights the advantages of co-culture fermentation in enhancing the discovery of antimicrobial compounds. The findings underscore the potential of this approach to simplify chemical isolation and accelerate the identification of novel antimicrobial agents for pharmaceutical development.
Isolation and antimicrobial activity of lactic acid bacteria from the traditional fermented food cangkuok semaung in Riau, Indonesia Pratiwi, Nova Wahyu; Saryono, Saryono; Ismawati, Ismawati; Devi, Silvera; Suraya, Nabella; Lovenia, Nia; Nurafriza, Widya; Sasmita, Ellen Rosyelina; Ardhi, Aulia
Jurnal Ilmiah Pertanian Vol. 22 No. 2 (2025): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v22i2.27537

Abstract

Fermentation can be an effective step in addressing postharvest handling challenges and enhancing nutritional value through the conversion of perishable crops into more stable products. One of the traditional fermented foods originating from Kuantan Singingi Regency, Riau Province, Indonesia, is cangkuok semaung (CS). This food is prepared by fermenting all fruit components of the semaung (Pangium edule). This research aimed to isolate and identify lactic acid bacteria (LAB) from CS and investigate their antimicrobial properties. The bacteria were isolated from the food, purified using the quadrant streak method on the De Man–Rogosa–Sharpe agar, and continued with morphological analysis and antimicrobial activities evaluation. The findings of this study revealed that 45 isolates were gram-positive bacteria identified as Lactobacillus sp. Among the LAB isolates, the highest antimicrobial activity against Escherichia coli, Staphylococcus aureus, Acinetobacter baumannii, and Klebsiella pneumoniae were shown by isolates of S12, S14, S27, and S24, respectively. These results suggest that LAB from CS, especially isolates S12 and S14, have promising antimicrobial properties and show potential as probiotic candidates that merit further investigation into possible applications in food and health sectors.
Pelatihan dan Pemberdayaan Kader Posyandu dalam Pemanfaatan Makanan Fermentasi Tradisional Kuansing untuk Peningkatan Gizi Ibu Hamil dan Balita Ismawati, Ismawati; saryono, saryono; mukhyarjon, mukhyarjon; enikarmila Asni; Devi, Silvera; Anggraini, Suci; Suraya, Nabella; Kesya, Lunari; Salsabila, Dinda; Deanra, Cantika Natswa
Jurnal Pengabdian UntukMu NegeRI Vol. 9 No. 3 (2025): Pengabdian Untuk Mu negeRI
Publisher : LPPM UMRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jpumri.v9i3.10439

Abstract

Stunting in children remains a health problem in Indonesia. One way to improve the nutritional status of the community to prevent stunting is by utilizing nutrient-rich traditional fermented foods. This community service activity aimed to enhance the knowledge and skills of Posyandu cadres in utilizing conventional fermented foods from Kuansing as a nutritional source for pregnant women and toddlers. The training was conducted on August 30, 2025, at the Gunung Toar Sub-district Multipurpose Hall, Kuantan Singingi Regency, attended by 26 Posyandu cadres. The methods included educational video screening, booklet distribution, interactive discussions, and demonstrations of traditional fermented products such as pekasam, sarobuong, and puduong. Evaluation results showed an increase in participants' knowledge scores from an average of 50 to 70 after the training. This activity demonstrates the effectiveness of science-based education in improving community nutrition awareness and preserving local fermented foods.
Bioactive peptides from traditional homemade fermented foods as an alternative for treatment Suraya, Nabella; Tjandrawati Nugroho, Titania; Ismawati, Ismawati; Saryono, Saryono
Acta Chimica Asiana Vol. 8 No. 2 (2025)
Publisher : The Indonesian Chemical Society, Chapter Nusa Tenggara and The University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/aca.v8i2.252

Abstract

Bioactive peptides in fermented foods are attracting scientific interest due to their prospective applications as nutraceutical and functional foods. Conventional fermented foods are naturally processed at home through the action of lactic acid bacteria (LAB). These bacteria break down food components and generate lactic acid, various organic acids, hydrogen peroxide, carbon dioxide, and short-chain peptides, which offer numerous health benefits. The bioactive peptides formed during fermentation exhibit diverse biological functions influenced by their structural compositions. Following enzymatic hydrolysis, peptides initially inactive within the native protein matrix are released and exhibit biological activity. This review aims to comprehensively examine the functional properties of bioactive peptides derived from the fermentation of traditional foods, with a particular emphasis on their therapeutic potential, including antidiabetic, antihypertensive, and anticarcinogenic activities. This review examines the health benefits of various bioactive peptides produced by lactic acid bacteria during the fermentation of traditional foods. Microbial bioactivity during the fermentation process can produce hydrolytic enzymes that break down macromolecules in food into smaller compounds, such as bioactive peptides. A wide range of peptides have been identified as improving insulin uptake, decreasing blood glucose concentrations, and inhibiting key enzymes involved in the pathogenesis of diabetes. Specific peptides exert antihypertensive effects by acting as angiotensin-converting enzyme (ACE) inhibitors, thereby preventing the transformation of angiotensin I into angiotensin II. Moreover, some bioactive peptides demonstrate immunomodulatory properties by enhancing immune responses and inducing apoptosis in cancer cells. This article provides a comprehensive overview of the therapeutic and health-promoting potentials of bioactive peptides derived from fermented foods.
Co-Authors Anggraini, Suci Ardhi, Aulia Deanra, Cantika Natswa Enikarmila Asni Ismawati ismawati Kesya, Lunari Lovenia, Nia Mukhyarjon NOVA WAHYU PRATIWI, NOVA WAHYU Nurafriza, Widya Salsabila, Dinda Saryono Saryono Sasmita, Ellen Rosyelina Silvera Devi Titania Tjandrawati Nugroho Tjandrawati Nugroho, Titania Yuana Nurulita Zona Octarya