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UJI POTENSI AKTIVITAS ANTI KANKER EKSTRAK DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb.) DENGAN METODE BRINE SHRIMP LETHALITY TEST (BSLT) Dede Sukandar; Sandra Hermanto; Emi Lestari
Jurnal Kimia Terapan Indonesia Vol 11, No 1 (2009)
Publisher : Research Center for Chemistry - LIPI

Has been done research to know anticancerpotencial activity from fragrant screw pine leaf extractapplies method Brine Shrimp Lethality Test ( BSLT).Extract is made by the way of macerate to apply threekinds of solvent, that is butanol, ethyl acetate, and etherpetroleum. Toxicity test is done by using prawn larvaArtemia salina Leach which age 48 hours. Toxic effecteach extract is identified with presentase death of prawnlarva applies probit analysis (LC50). Active extract thenis tested its the phytochemistry content and compoundbioa1(fi! suggested applies GC-MS. Result of his (itsshowing ethyl acetate extract to have the character oftoxic ( LC50 : 288,4 ppm). The toxic compounds whichpredietion.implied in ethyl acetate extract is terpenoidsand steroid.Keywords: Fragrant Screw Pine Leaf Extract, BSLT, Artemiasalina LFitokimia, and GC-MS

Pengaruh iradiasi Gamma terhadap kandungan nutrien, fenol dan aktivitas biologis tanin daun nangka (Artocarpus heterophyllus) Teguh Wahyono; Yunida Maharani; Dedi Ansori; Shintia Nugrahini Wahyu Hardani; Sandra Hermanto; Wahidin Teguh Sasongko; Faiz Nur Faiqoh
Livestock and Animal Research Vol 18, No 3 (2020): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Tujuan: Penelitian ini bertujuan untuk mengevaluasi pengaruh iradiasi gamma terhadap kandungan nutrien, fenol dan aktivitas biologis tanin daun nangka (Artocarpus heterophyllus). Aktivitas biologis yang dimaksud adalah kemampuan tanin dalam mengikat protein yang terkandung dalam substrat pakan.Metode: Perlakuan penelitian adalah: DN (daun nangka tanpa iradiasi gamma); DN 5 (daun nangka yang diiradiasi gamma pada dosis 5 kGy); DN 7,5 (daun nangka yang diiradiasi gamma pada dosis 7,5 kGy) dan DN 10 (daun nangka yang diiradiasi gamma pada dosis 10 kGy). Variabel yang diamati adalah profil nutrien, fraksi serat, anti nutrien dan aktivitas biologis tanin. Pada pengujian aktivitas biologis tanin, keempat perlakuan ditambahkan polietilen glikol (PEG) sebagai agen inaktivasi tanin. Rancangan Acak Lengkap (RAL) dengan lima ulangan digunakan dalam penelitian ini.Hasil: Hasil penelitian menunjukkan bahwa iradiasi gamma tidak memberikan pengaruh yang nyata terhadap kandungan bahan organik (BO), protein kasar (PK), acid detergent fiber (ADF), total phenol dan total tanin pada daun nangka. Iradiasi gamma justru menurunkan aktivitas biologis tanin yang direpresentasikan oleh produksi gas kumulatif in vitro. Walaupun demikian, dosis iradiasi gamma 5; 7,5 dan 10 kGy mampu menurunkan kandungan lemak kasar (LK) daun nangka berturut-turut sebesar 57,82; 83,64 dan 97,09% dari kandungan awal.Kesimpulan: Kesimpulan penelitian ini adalah Aktivitas biologis tanin pada daun nangka menurun setelah diiradiasi gamma pada dosis > 5 kGy. Dosis iradiasi gamma 7,5 kGy mampu meningkatkan produksi gas komulatif dan kecernaan bahan organik in vitro daun nangka.

Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis Sandra Hermanto; Tarso Rudiana; Muhammad Ihda Hamlu Liwaissunati Zein; Asih Widi Wisudawati
Indonesian Journal of Halal Research Vol 4, No 1 (2022): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i1.11892

Analysis of the halalness of food products based on animal origin needs to be carried out, especially for critical food products such as processed meat products (sausages). Some processed meat products are found that they are contaminated by pork in the processing. This research was conducted to determine the validity of the analysis method of pork contamination in one of the processed products (beef, pork, and goat sausages) based on the characteristics of the protein profile. Beef, pork, and goat sausages that have been purchased from supermarkets in Jakarta and South Tangerang are used as the sample.The praparation of sample was preceded by extraction of the sausage protein in PBS buffer pH 7.2. Then, the dissolved protein content was tested, and the protein extract was separated by SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis). The protein profile result from SDS-PAGE separation was followed by densitometric analysis (ImageJ) to obtain biomarker protein candidates. The validation of the analytical method includes the precision (repeatability), test for accuracy, linearity, and robustness of the method by varying the extraction pH. The results show that the protein extract has the differences in protein content and composition for each sample. The SDS-PAGE analysis results show that biomarker protein candidates appeared below 50 kDa which were thought to be the protein fraction of actin. The precision and accuracy test results obtained for each sample have met the required standards, namely with a KV value <5% and a percent recovery value> 95%. The results of the linearity test and the toughness of the method also show that the test method is quite effective in testing the halalness of animal food products, especially in sausage products which are contaminated by pork.

Optimization of Soy Protein Hydrolysis with Papain Enzyme and Its Cytotoxic Activity Against MCF-7 Cancer Cells Sandra Hermanto; Syadzwina Nurdzakiyyah Ahmad; Tarso Rudiana
Jurnal Sains Farmasi & Klinis Vol 10, No 1 (2023): J Sains Farm Klin 10(1), April 2023
Publisher : Fakultas Farmasi Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jsfk.10.1.137-144.2023

Soybean is a source of vegetable protein that is rich in nutrients and a source of producing anticancer bioactive peptides. This study aims to determine the optimum conditions for hydrolysis of soybean protein with papain enzyme and their cytotoxicity against the MCF-7 cells. Soybean protein was isolated using an acid precipitation technique. Then, the protein isolate was hydrolyzed using papain enzyme with variations of papain concentration 0,5; 1; and 5% (v/v) and variations of incubation time 0, 1, 2, 3, and 4 hours at 50 °C. The hydrolysates were tested for their degree of hydrolysis (%DH), molecular weight profile using SDS-PAGE, and cytotoxicity against the MCF-7 cells through an in-vitro assay. The most active hydrolysate was fractionated using Sephadex G-15 and characterized by the molecular weight by LCMS/MS. The result showed that the optimum condition for hydrolysis was 1% (v/v) of enzyme concentration and 3 hours of incubation time with a %DH value of 3.01%. Based on the SDS-PAGE result, the hydrolysate had protein bands in a lower range (<25 kDa). That hydrolysate has cytotoxicity with an IC50 value of 1.87 mg/mL, and the molecular weight of its bioactive peptide is 7.70 kDa.

Anticancer Activities of Bromelain Hydrolysate of Soy Protein Against Breast Cancer Cells MCF-7 Hermanto, Sandra; Nurgraha, Auliyah Aisyah; Rudiana, Tarso
Jurnal Kimia Valensi Jurnal Kimia VALENSI, Volume 10, No. 1, May 2024
Publisher : Syarif Hidayatullah State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/jkv.v10i1.37881

Soybeans contain proteins that have the potential to produce anticancer bioactive peptides. This study aims to determine the anticancer activity of soy protein hydrolysate against MCF-7 breast cancer cells. Soybean protein hydrolyzed by bromelain enzyme 0.5% (w/v) at the optimum temperature and pH for protein hydrolysis using the Bergmeyer and Grassl method. The degree of hydrolysis value of protein hydrolysate was determined by the Alder-Niesen method and the protein profile was analyzed by SDS-PAGE. The hydrolysate with the best degree of hydrolysis value was analyzed for anticancer activity against MCF-7 breast cancer cells by the Presto Blue assay method, and fractionation of protein hydrolysates by gel filtration chromatography (Sephadex G-15). The molecular weight of the peptide was characterized by LCMS/MS. Soy protein hydrolysis using 0.5% (w/v) bromelain enzyme was optimum at 65 ºC and pH 7.0 for 4 hours, with a hydrolysis degree value of 20.57%. The SDS-PAGE analysis showed that the protein hydrolysates had quite thick protein bands in the range of <35 kDa with an IC50 value of 70.37 mg/mL. Based on the LCMS/MS results, the peptide from fractionation has a molecular weight of 5.133 kDa.

Optimization of Soy Protein Hydrolysis with Papain Enzyme and Its Cytotoxic Activity Against MCF-7 Cancer Cells Hermanto, Sandra; Ahmad, Syadzwina Nurdzakiyyah; Rudiana, Tarso
JSFK (Jurnal Sains Farmasi & Klinis) Vol 10 No 1 (2023): J Sains Farm Klin 10(1), April 2023
Publisher : Fakultas Farmasi Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jsfk.10.1.137-144.2023

Soybean is a source of vegetable protein that is rich in nutrients and a source of producing anticancer bioactive peptides. This study aims to determine the optimum conditions for hydrolysis of soybean protein with papain enzyme and their cytotoxicity against the MCF-7 cells. Soybean protein was isolated using an acid precipitation technique. Then, the protein isolate was hydrolyzed using papain enzyme with variations of papain concentration 0,5; 1; and 5% (v/v) and variations of incubation time 0, 1, 2, 3, and 4 hours at 50 Â°C. The hydrolysates were tested for their degree of hydrolysis (%DH), molecular weight profile using SDS-PAGE, and cytotoxicity against the MCF-7 cells through an in-vitro assay. The most active hydrolysate was fractionated using Sephadex G-15 and characterized by the molecular weight by LCMS/MS. The result showed that the optimum condition for hydrolysis was 1% (v/v) of enzyme concentration and 3 hours of incubation time with a %DH value of 3.01%. Based on the SDS-PAGE result, the hydrolysate had protein bands in a lower range (<25 kDa). That hydrolysate has cytotoxicity with an IC50 value of 1.87 mg/mL, and the molecular weight of its bioactive peptide is 7.70 kDa.

Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis Hermanto, Sandra; Rudiana, Tarso; Zein, Muhammad Ihda Hamlu Liwaissunati; Wisudawati, Asih Widi
Indonesian Journal of Halal Research Vol. 4 No. 1 (2022): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i1.11892

Analysis of the halalness of food products based on animal origin needs to be carried out, especially for critical food products such as processed meat products (sausages). Some processed meat products are found that they are contaminated by pork in the processing. This research was conducted to determine the validity of the analysis method of pork contamination in one of the processed products (beef, pork, and goat sausages) based on the characteristics of the protein profile. Beef, pork, and goat sausages that have been purchased from supermarkets in Jakarta and South Tangerang are used as the sample.The praparation of sample was preceded by extraction of the sausage protein in PBS buffer pH 7.2. Then, the dissolved protein content was tested, and the protein extract was separated by SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis). The protein profile result from SDS-PAGE separation was followed by densitometric analysis (ImageJ) to obtain biomarker protein candidates. The validation of the analytical method includes the precision (repeatability), test for accuracy, linearity, and robustness of the method by varying the extraction pH. The results show that the protein extract has the differences in protein content and composition for each sample. The SDS-PAGE analysis results show that biomarker protein candidates appeared below 50 kDa which were thought to be the protein fraction of actin. The precision and accuracy test results obtained for each sample have met the required standards, namely with a KV value <5% and a percent recovery value> 95%. The results of the linearity test and the toughness of the method also show that the test method is quite effective in testing the halalness of animal food products, especially in sausage products which are contaminated by pork.

Studi Penambatan Molekul Peptida Bioaktif Kacang Kedelai (Glycine max) Hasil Hidrolisis In Silico Terhadap Reseptor hER-α (3ERT) Fitri, Dhea Ameliana; Hermanto, Sandra; Azizah, Yulyani Nur
Kimia Padjadjaran Vol 1, No 2 (2023)
Publisher : Kimia Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar

Kanker payudara adalah penyakit yang umumnya lebih sering diderita oleh Wanita yang ditandai dengan tumbuhnya sel abnormal pada lobula payudara serta dapat bermetastasis ke organ tubuh yang lain. Peptida glisinin dan - conglisinin hasil hidrolisis dari kacang kedelai terbukti memiliki aktivitas sebagai antikanker secara in vitro. Penelitian ini bertujuan untuk mengetahui karakterisasi dan potensi fragmen peptida glisinin dan -conglisinin serta afinitas penghambatannya terhadap reseptor protein hER-α (PDB ID: 3ERT) yang merupakan protein target proliferasi sel kanker payudara secara in silico. Metode penelitian meliputi preparasi ligan (fragmen glisinin dan -conglisinin), virtual screening ACP 2.0 serta validasi docking dengan Autodock dilakukan untuk mengamati nilai Root Mean Square Deviation (RMSD) pada hasil penambatan ligan alami. Penambatan peptida bioaktif hasil hidrolisis glisinin dan -conglisinin teroptimasi dengan protein hER-α mengacu pada parameter ikatan yang terjadi dan visualisasi terhadap protein target. Hasil penelitian menunjukkan bahwa fragmen peptida glisinin MIYPG memiliki kemampuan sebagai antikanker payudara dengan nilai ∆Gibbs -9,35 kkal/mol, masih rendah dibandingkan dengan kontrol positif yaitu tamoksifen dengan ∆Gibbs -11,21 kkal/mol. Interaksi fragmen peptida glisinin MIYPG dengan reseptor hER- α distabilkan melalui ikatan hidrogen gugus OH dari ligan dengan residu asam amino Phe 404 (2,24 A) yang bekerja dengan cara antagonis terhadap estrogen (native ligan).

Anticancer Activities of Bromelain Hydrolysate of Soy Protein Against Breast Cancer Cells MCF-7 Hermanto, Sandra; Nurgraha, Auliyah Aisyah; Rudiana, Tarso
Jurnal Kimia Valensi Jurnal Kimia VALENSI, Volume 10, No. 1, May 2024
Publisher : Department of Chemistry, Faculty of Science and Technology Syarif Hidayatullah Jakarta State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/jkv.v10i1.37881

Soybeans contain proteins that have the potential to produce anticancer bioactive peptides. This study aims to determine the anticancer activity of soy protein hydrolysate against MCF-7 breast cancer cells. Soybean protein hydrolyzed by bromelain enzyme 0.5% (w/v) at the optimum temperature and pH for protein hydrolysis using the Bergmeyer and Grassl method. The degree of hydrolysis value of protein hydrolysate was determined by the Alder-Niesen method and the protein profile was analyzed by SDS-PAGE. The hydrolysate with the best degree of hydrolysis value was analyzed for anticancer activity against MCF-7 breast cancer cells by the Presto Blue assay method, and fractionation of protein hydrolysates by gel filtration chromatography (Sephadex G-15). The molecular weight of the peptide was characterized by LCMS/MS. Soy protein hydrolysis using 0.5% (w/v) bromelain enzyme was optimum at 65 ºC and pH 7.0 for 4 hours, with a hydrolysis degree value of 20.57%. The SDS-PAGE analysis showed that the protein hydrolysates had quite thick protein bands in the range of <35 kDa with an IC50 value of 70.37 mg/mL. Based on the LCMS/MS results, the peptide from fractionation has a molecular weight of 5.133 kDa.

Halal Authentication and Metabolite Mapping of Kombucha Products via Gas Chromatography-Mass Spectrometry (GC-MS) and Chemometric Analysis Hermanto, Sandra; Arginia, Della; Mustafidah, Mabrurotul; Fathoni, Ahmad
Jurnal Kimia Valensi Jurnal Kimia VALENSI, Volume 11, No. 2, November 2025
Publisher : Department of Chemistry, Faculty of Science and Technology Syarif Hidayatullah Jakarta State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/jkv.v11i2.44602

The presence of ethanol in fermented beverages is a critical factor in the halal certification process. One of the key parameters for verifying the halal status of such products is the quantification of ethanol content. Kombucha tea, a fermented beverage produced from sugared tea and a Symbiotic Culture of Bacteria and Yeast (SCOBY), naturally contains ethanol as a byproduct of fermentation. This study aims to determine the ethanol content and differentiate the metabolite profiles of kombucha tea using a non-targeted metabolomics approach, based on variations in tea type, storage temperature, and duration. Ethanol levels were measured by gas chromatography, and metabolite profiling was conducted by gas chromatography–Mass Spectrometry (GC-MS), followed by Principal Component Analysis (PCA) to visualize compositional differences and identify characteristic compounds. The results indicated that tea type significantly influenced ethanol production. The ethanol content of kombucha prepared with black tea, green tea, and white tea was 0.1126% w/w ± 0.0003 v/v, 0.1708% w/w ± 0.0053 v/v, and 0.1301% w/w ± 0.0043 v/v, respectively. Green tea kombucha, which exhibited the highest ethanol content, was selected for storage analysis. During storage, ethanol levels increased slightly to 0.1789% w/w ± 0.0008 v/v in the first week, followed by a gradual decline to 0.1478% w/w ± 0.0071 v/v by the fourth week. Metabolomic profiling revealed distinct differences in secondary metabolite composition among the three tea variants, as evidenced by non-overlapping PCA groupings. Key discriminant compounds identified included ethyl acetate, ethyl octanoate, ethylamine, and (E)-2-decenal, which are proposed as characteristic markers for kombucha derived from black, green, and white teas. These findings contribute to understanding kombucha’s biochemical diversity and support halal verification through ethanol quantification and metabolite-based authentication.

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