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All Journal Jurnal Gizi dan Pangan Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Amerta Nutrition Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Fisheries & Marine
Ekowati Chasanah
Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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Karakterisasi Enzim Kitinase yang Diproduksi Oleh Isolat Bakteri Jb4 Dari Terasi Noviendri, Dedi; Chasanah, Ekowati; Fawzya, Yusro Nuri
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 1, No 2 (2006): Desember 2006
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v1i2.390

Abstract

Penelitian karakterisasi enzim kitinase yang diproduksi oleh isolat bakteri JB4 dari terasi telah dilakukan. Karakterisasi enzim mencakup penentuan suhu dan pH optimum, stabilitas enzim, dan pengaruh adanya ion logam terhadap aktivitas enzim. Dari hasil penelitian ini diperoleh enzim kitinase mempunyai suhu optimum 40ºC dan pH optimumnya 8,0. Enzim ini memiliki kernampuan stabilitas panas pada suhu 40ºC. Kation monovalen NH+ dan Na+ dengan konsentrasi 1,0 mM diketahui dapat berfungsi sebagai aktivator bagi enzim kitinase isolat JB4. sebaliknya kation divalen Mg2+,Cu2+ Co2+, Zn2+ , Ba2+, Ca2+ dan kation trivalen Fe3+ dengan konsentrasi akhir 1,0 mM merupakan inhibitor bagi enzim kitinase dari isolat tersebut.
Kadar Emestrin Emericella nidulans yang Dikultivasi pada Media dan Waktu yang Berbeda Nursid, Muhammad; Fajarningsih, Nurrahmi Dewi; Marraskuranto, Endar; Chasanah, Ekowati
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 7, No 2 (2012): Desember 2012
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v7i2.71

Abstract

Penelitian untuk mengetahui pengaruh jenis media dan waktu kultivasi terhadap kadar senyawa emestrin dari kapang Emericella nidulans telah dilakukan. Kapang dikultivasi dalam 2 jenis media yaitu malt extract broth (MEB) dan soluble starch-water-soytone (SWS) dalam waktu 1, 2, 3, 4, dan 5 minggu. Kadar emestrin dianalisis dengan menggunakan kromatografi cair kinerja tinggi (KCKT). Hasil penelitian menunjukkan bahwa jumlah biomassa dan kadar emestrin tertinggi dihasilkan E.nidulans yang dikultivasi dalam media SWS selama 5 minggu.
Produksi Oligomer Kitosan secara Enzimatis dan Uji Bioaktivitasnya terhadap Kapang Hasil Isolasi dari Produk Perikanan Chasanah, Ekowati; Noriko, Nita
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 2 (2011): Desember 2011
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v6i2.406

Abstract

Kitosan dalam bentuk potongan yang disebut oligomer kitosan, bersifat larut air sehingga memudahkan aplikasinya, dan meminimalkan gangguan sensoris akibat sifat kitosan yang hanya larut dalam asam lemah seperti asam asetat. Tujuan penelitian ini adalah untuk memproduksi oligomer kitosan dengan katalisator enzim kitosanase yang diperoleh dari isolate bakteri Stenotrophomonas malthopilia KPU 2123 dan menguji bioaktivitas oligomer yang dihasilkannya terhadap kapang Aspergillus niger, Aspergillus flavus, Nigrospora oryzaeB12, dan Aspergillus fumigatusC13 yang diisolasi dari produk perikanan. Produksi oligomer dilakukan dengan menggunakan enzim kitosanase sebesar 8 U/g kitosan dan direaksikan selama 1, 2, 3, dan 4 jam pada suhu ruang. Pengamatan dilakukan terhadap viskositas, rendemen, dan jenis oligomer kitosan yang terbentuk. Identifikasi oligomer dilakukan dengan Kromatografi Lapis Tipis (KLT). Pengujian bioaktivitas oligomer kitosan dilakukan terhadap 4 kapang konsentrasi 50, 100, dan 200 ppm, dengan kontrol tanpa penambahan oligomer. Hasil penelitian menunjukkan bahwa enzim kitosanase kasar dari Stenotrophomonas malthopilia KPU 2123 dapat digunakan untuk menghidrolisis kitosan menjadi oligomer kitosan, yang ditandai oleh menurunnya viskositas yang sangat signifikan pada larutan kitosan. Dengan menggunakan enzim kitosanase kasar 8 U/g kitosan, kitosan oligomer dapat diproduksi dengan waktu reaksi 2 jam, penghentian reaksi enzimatis dapat dilakukan dengan pendidihan selama 15 menit atau dengan penambahan NaOH sampai netral. Jenis oligomer yang terbentuk adalah dimer (2 unit) hingga heksamer (6 unit). Uji bioaktivitas antikapang menunjukkan bahwa setiap perlakuan memberikan perbedaan yang nyata pada penghambatan pertumbuhan kapang apabila dibandingkan dengan kontrol. Namun tidak ada perbedaan yang nyata dalam penghambatan pertumbuhan kapang yang diuji jika digunakan oligomer kitos an s ebesar 50 dan 100 ppm. Penghambatan yang terbaik adalah jika digunakan oligomer dengan konsentrasi 200 ppm.
Intervensi tahu ungu mampu memperbaiki profil lipid darah subjek penderita diabetes melitus tipe-2 Amrizal, Sri Novalina; Zakaria, Fransiska Rungkat; Chasanah, Ekowati; Suliantari, Suliantari
Jurnal Gizi dan Pangan Vol. 12 No. 3 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.862 KB) | DOI: 10.25182/jgp.2017.12.3.225-230

Abstract

This study aimed to determine the effect of purple tofu intervention made from black soybean seeds in improving blood lipid profile of diabetics. Intervention of purple tofu was performed for 28 days and 20 subjects selected purposively and divided into two groups, control and treated. Tofu was served in soup form as much as 85 g. Significant improvement was identified in blood lipid profile of subjects after intervention (p<0.05). Decreased lipid profile occurred in triglycerides, low density lipoprotein (LDL), total cholesterol, and high density lipoproteins (HDL) (175.60±72.61 mg/dl to 123.70±29.50 mg/dl; 133.76±47.00 mg/dl to 98.96±13.81 mg/dl; 207.00±52.26 mg/dl to 154.40±50.89 mg/dl; 48.90±3.24 mg/dl to 30.80±7.09 mg/dl, respectively). Overall, black soy improves blood lipid profile of type 2 diabetes mellitus subjects, involving decreased triglycerides, LDL, and total cholesterol levels, but has not been able to increase HDL levels.
Screening of Antitumor Bioactivity of Fungi Associated with Macro Algae and Sponge from Indrayanti Beach, Jogjakarta Fajarningsih, Nurrahmi Dewi; Nursid, Muhammad; Chasanah, Ekowati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 8, No 2 (2013): August 2013
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.25

Abstract

This research was aimed to isolate marine derived-fungi which associated with macro algae and sponge from Indrayanti Beach, Jogjakarta and to screen the antitumor (T47D and HeLa) bioactivity of the fungi extracts. Three solid media of MEA (malt extract agar), GPY (glucose peptone yeast) and MFM (minimal fungi medium) were used as isolation medium. Each of the pure fungi isolates was then cultivated in 100 ml of liquid medium for 4 weeks at room temperature (27-28°C) in static conditions. The antitumor activity of the fungi extracts were tested against breast tumor cells (T47D) and cervical cancer cells (HeLa) using Thiazolyl Blue Tetrazolium Blue (MTT) assay method. A number of 21 isolates of fungi were isolated from 4 macro algae and 1 sponge samples. The identification of fungi isolate was conducted using combination of molecular approach (ITS1-5.8S-ITS4 DNA regions) and macro-micro morphological characteristics. Among those 21 marine fungi species isolated, MFGK-21 extract showed the best anti-servical tumor (HeLa) with an IC50 value of 240.1 µg/ml and MFGK-27 extract showed the best anti-breast tumor (T47D) with an IC50 value of 59.6 µg/ml. The MFGK-21 fungi isolate was identified as Penicillium steckii, while the MFGK-27 fungi isolate was identified as Aspergillus sydowii.
Potensi Bahan Baku Produk Pangan Darurat di Asia Tenggara: Potential Raw Materials for Emergency Food Products in Southeast Asia Resti, Nina; Ayustaningwarno, Fitriyono; Anjani, Gemala; Syauqy, Ahmad; Nuryanto, Nuryanto; Chasanah, Ekowati; Purwani, Endang Yuli; Zhu, Fan; Afifah, Diana Nur
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.362-376

Abstract

Background: The occurrence of natural disaster in Southeast Asia due to its location along the Asia Pacific Ring of Fire is high. The consequences of the natural disasters on various aspects, like that social, financial, and food security can be large. This initiative promotes the development of emergency food products to address the daily nutritional requirements of natural disaster victims, ensuring their survival. The specified standard is 2,100 kcal/day, emphasizing a balanced distribution of macronutrients (40-50% carbohydrates, 35-45% fat, and 10-15% protein). Objectives: This literature review explored the potential raw materials for emergency food products in the Southeast Asia. Methods: This review utilized databases from Google Scholar and PubMed websites, employing specific keywords for each identified category to gather the latest literature. The literature obtained was 10 article. Discussions: This review explores solutions to the challenges posed by natural disasters in Southeast Asia, focusing on the potential use of locally available resources as raw materials for emergency food products. Raw materials, including Fish Hydrolyzate Protein (FPH), offer numerous benefits due to their bioactive contents, such as antioxidant, antihyperglycemic, antimicrobial, antitumor, ACE inhibitor activity, calcium binding, and anticoagulant properties, particularly beneficial for vulnerable groups. The review also delves into the elimination of raw materials, the nutritional content of various types of emergency food products, and innovative solutions for emergency food products in Southeast Asia. Conclusions: The potential raw materials identified have the capability to yield innovative emergency food products with both excellent physicochemical quality and health potential.
Organoleptic quality and shelf-life of dry noodle from maize flour and fish hydrolysate protein (Mizepi) for emergency food Resti, Nina; Ayustaningwarno , Fitriyono; Anjani, Gemala; Syauqy, Ahmad; Nuryanto, Nuryanto; Chasanah, Ekowati; Purwani, Endang Yuli; Afifah, Diana Nur
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1262

Abstract

Natural disasters have crucial impacts on food aspects. This problem can be addressed by innovations in nutrient-dense products. However, the reality is that innovation in emergency food products is still minimal, especially in those with high protein content. This research created Mizepi products made from maize flour and Fish Protein Hydrolysate (FPH) for existing emergency food requirements. This organoleptic quality research was conducted on 112 consumer panelists with seven formulations of Mizepi and compared them with maize flour and FPH in grams such as F1 (1:1), F2 (4:7), F3 (4:11), F4 (7:4), F5 (7:11), F6 (11:4), and F7 (11:7) using the Hedonic Test and Just About Right (JAR) on nine scales. Selection of the best formulation was analyzed using the Effectiveness Index Test method. The shelf life test was carried out on the best formulation, namely F4 using the Accelerated Shelf-Life Testing (ASLT) method at temperatures of 35 oC, 45 oC and 50 oC respectively. Samples were observed every 7 days for 28 days. Parameters using water content and Free Fatty Acid (FFA). The organoleptic quality test with hedonic test explained that the product with the most preferred categories is in terms of aroma (F6), color (F1), texture (F4), flavor (F6 and F4), and overall (F4). The most favorable JAR test results for color of all samples were the same, namely yellow, savoriness (F4 and F6), typical savory aroma of corn (F5, F6, F7), typical savory aroma of fish (F3), and crunchy texture (F4). Test results for the shelf life of Mizepi products in the best formulation can be stored well for 46 days at a temperature of 35 oC with water content parameters. The best formulation of F4 meets emergency food requirements, namely it is acceptable in terms of taste, and acceptable.
Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds Kurnianto, Muhammad Alfid; Aulia, Salma Shafrina; Septiana, Siska; Syahbanu, Fathma; Munarko, Hadi; Tinh, Nguyen Thi Thanh; Chasanah, Ekowati; Rini, Dina Mustika
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 3 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v17i3.74936

Abstract

Graphical Abstract Highlight Research Fermentation improves the biological function of proteins. Bioactive peptides increase after fermentation. Indonesia has many unexplored sources of bioactive peptides in fermented food. Indonesian high-protein fermented foods have high bioactivity potential. Research is needed on the bioactivity of Indonesian bioactive peptides sources for broader health implications.     Abstract Bioactive peptides (BPs) are short protein fragments with significant physiological functions, including antioxidant, antihypertensive, antimicrobial, and antidiabetic activities. These compounds are commonly released during fermentation, making high-protein fermented foods (HPFF) a promising source of natural health-promoting agents. Indonesia, with its rich biodiversity and long-standing tradition of fermentation, offers a unique variety of traditional HPFF. However, the potential of these indigenous products as BP sources remains underexplored and poorly represented in the global literature. This review aims to examine Indonesian traditional HPFF as a source of BPs, categorize them based on raw material, and highlight their functional and health-related properties. A literature review was conducted using publications from Scopus, PubMed, ProQuest, Google Scholar, and SINTA (2000–2023). The search applied Boolean strategies and the PEO (Population, Exposure, Outcome) framework to identify relevant studies on fermented foods, bioactive peptides, and their biological activities. Indonesian HPFF including tempeh, rusip, dangke, pekasam, and cangkuk contain BPs with diverse bioactivities. Tempeh shows antidiabetic and antihypertensive potential; rusip exhibits antioxidant and cholesterol-lowering effects; dangke and cangkuk demonstrate antimicrobial and ACE-inhibitory activities. These functional properties are influenced by substrate type (e.g., legumes, fish, milk), microbial composition (lactic acid bacteria, Bacillus spp., yeasts), and fermentation conditions. Notably, certain Indonesian HPFF exhibit multi-functional peptides with synergistic health effects, suggesting significant therapeutic promise. This review bridges a critical knowledge gap by consolidating evidence on BPs from Indonesian HPFF. It provides a foundation for future investigations into peptide bioactivity, supports functional food innovation, and highlights the global relevance of Indonesia’s fermentation heritage in health science and sustainable nutrition.  
Co-Authors Ahmad Syauqy Anjani, Gemala ARIYANTI SUHITA DEWI Aulia, Salma Shafrina Ayustaningwarno , Fitriyono DAHRUL SYAH Danar Praseptiangga DEDI SOEDHARMA Dewi Elfidasari Diana Nur Afifah, Diana Nur Endang Yuli Purwani, Endang Yuli ENDAR MARRASKURANTO Fathma Syahbanu Fitriyono Ayustaningwarno FRANSISKA RUNGKAT ZAKARIA Gintung Patantis Hadi Munarko HEDI INDRA JANUAR Kurnianto, Muhammad Alfid Mahrus Ali Miftahul Ilmi, Miftahul Muhammad Nursid NEVIATY PUTRI ZAMANI Nita Noriko Noviendri, Dedi Nurrahmi Dewi Fajarningsih, Nurrahmi Dewi Nuryanto Nuryanto Pratitis, Asri Rahmadara, Gemilang Resti, Nina Ridhowati, Sherly Rini Susilowati, Rini Rini, Dina Mustika Septiana, Siska Sri Novalina Sugiyono Sugiyono Suliantari Suliantari Tinh, Nguyen Thi Thanh Tri Aryono Hadi WIBOWO MANGUNWARDOYO Yusro Nuri Fawzya Zhu, Fan