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All Journal Jurnal Kimia Terapan Indonesia Jurnal Ilmu Kefarmasian Indonesia
Hani Mulyani
Research Center of Chemistry, Indonesian Institute of Scinces, Kawasan Puspiptek Serpong, Tangerang 15314, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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Isolasi, Karakterisasi dan Uji Aktivitas Biologi Asam Kojat dari Fermentasi Cair Aspergillus Flavus LS03 Hani Mulyani; Rizna T D; Megawati Megawati; Sofa Fajriah
JURNAL ILMU KEFARMASIAN INDONESIA Vol 18 No 1 (2020): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (971.141 KB)

Abstract

Aspergillus flavus LS03 is a type of fungus isolated from rhizosphere soil in West Lombok, which showed potential as an α-glucosidase inhibitor and free radical scavenger in the early stages of screening activity. This study aimed to identify and characterize secondary metabolite as antidiabetic and antioxidants from A. flavus LS03 fungus grown on liquid medium of potato broth (PDB). The testing of antidiabetic activity is based on the inhibition of the α-glucosidase enzyme while the antioxidant is based on the ability to reduce DPPH free radicals. The result of separation and purification was obtained by active isolate (1) which was identified as 5-hydroxy-2- (hydroxymethyl) -1.4-piran (kojic acid) based on spectroscopic data. Kojic acid (1) shows strong potential as an α-glucosidase enzyme inhibitor and free radical DPPH with IC50 values of 35.34 and 149.9 μg / mL, respectively.
Effect of Type and Concentration of Encapsulating Agents on Physicochemical, Phytochemical, and Antioxidant Properties of Red Dragon Fruit Kombucha Powdered Beverage Rena Agatha; Yati Maryati; Agustine Susilowati; Aspiyanto Aspiyanto; Anastasia Fitria Devi; Hani Mulyani; Setyani Budiari; Euis Filailla; Della Rahmawati; Nina Artanti
Jurnal Kimia Terapan Indonesia Vol 23, No 1 (2021)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/inajac.v23i1.474

Abstract

Kombucha is a healthy beverage from the fermentation of sugared tea with a symbiotic culture of bacteria and yeast (SCOBY). There is a growing interest on kombucha due to the reported health benefits. The original kombucha is prepared using only sweetened black tea infusion. The development of kombucha, however, has been reported to incorporate other plant water extracts. A previous study showed that kombucha beverage using red dragon fruit (RDF) as an alternative substrate gave the highest antioxidant activity at 15 days of fermentation. RDF kombucha instant powder could be a new food product development due to its longer shelf life, convenience, and low distribution cost. This study aimed to determine the best and the concentration of encapsulating agent for RDF kombucha powdered beverage which could retain the antioxidant properties. RDF kombucha was spray dried using maltodextrin, gum arabic, and inulin as the encapsulating agents with various concentrations (5%, 10%, and 15%). Gum arabic was the best encapsulating agent since it gave the highest values of drying yield, pH, and  total phenolic content retention, in comparison to the other two encapsulating agents. Within the observed concentrations, the incorporation of gum arabic resulted in RDF kombucha powder with a similar appearance, red colour, and antioxidant retention. Thus, the 5% addition of gum arabic is recommended for future preparations of RDF kombucha powdered beverage.
Co-Authors Agustine Susilowati Anastasia Fitria Devi Aspiyanto Aspiyanto Della Rahmawati Euis Filailla Megawati Megawati Nina Artanti Rena Agatha Rizna T D Setyani Budiari Sofa Fajriah Yati Maryati