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Fibrinolytic Protease Activity of Crude Enzyme from Fermented Sunflower (Helianthus annuus) and Common Bean (Phaseolus vulgaris) seeds by Rhizopus microsporus var. oligosporus FNCC 6010 in Solid State Fermentation Rebhika Lusiana; Achmad Toto Poernomo; Achmad Syahrani
Borneo Journal of Pharmacy Vol. 6 No. 3 (2023): Borneo Journal of Pharmacy
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/bjop.v6i3.4665

In the entire world, cardiovascular diseases (CVDs) are the main cause of death. For the treatment of CVDs, microbial fibrinolytic enzymes are highly regarded as novel therapeutic candidates. This study was purposed to determine the fibrinolytic protease activity produced by fungus source, which is Rhizopus microsporus var. oligosporus FNCC 6010 in fermented sunflower (Helianthus annuus) seed and common bean (Phaseolus vulgaris) seed. Fermentation was carried out by solid-state fermentation method at an initial pH of 5, incubation temperature of 33±1°C, and incubation time of 24 hours. The fermented seed was extracted to obtain supernatant as the crude enzyme. The proteolytic activity assay was done by the skimmed milk agar (SMA) plate method to obtain the proteolytic index, and the fibrinolytic activity assay was conducted by the fibrin-agarose plate method to get the fibrinolytic index. The results show that crude enzymes from fermented H. annuus and P. vulgaris seeds by R. microsporus have fibrinolytic protease activity with proteolytic index 2.64 ± 0.01 and 2.23 ± 0.04, respectively. The fibrinolytic index is 2.40 ± 0.06 and 1.64 ± 0.06, respectively. Therefore, the crude enzyme has the potential to be further researched as a candidate for thrombolytic agents. The purification, characterization, and in-depth research are needed to develop enzymes into preparations for preventing and treating CVDs.

Screening and Identification of Fibrinolytic Bacteria From Tauco Setyawati, Eni; Poernomo, Achmad Toto; Sudjarwo, Sudjarwo
Berkala Ilmiah Kimia Farmasi Vol. 9 No. 2 (2022): December
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/bikfar.v9i2.42707

Tauco was one kind of traditional fermented food from Indonesia. Tauco was processed from soybean paste with a salty taste and commonly had yellow and black colors. Generally, tauco was used as a spice or seasoning in various daily dishes. The study aimed to find and identify the bacteria that produced fibrinolytic enzymes in tauco. The sample used in this research was tauco from six different manufacturers. Two tests were conducted in this study: a proteolytic test on Skim Milk Agar and a fibrin plate test. Both tests were used to identify the bacteria producing fibrinolytic enzymes. The bacteria were identified macroscopically, through gram staining, and by 16S rRNA sequencing. In the proteolytic test, the sample was diluted with 0,9% NaCl to 10^-7 and then inoculated on Skim Milk Agar medium, incubated at 37ºC for 24 hours. The samples had proteolytic activity, which was shown by the formation of clear zones around the bacteria. Seventeen isolates of proteolytic bacteria were incubated at 37ºC for 24 hours and then used for the fibrin plates. All proteolytic bacteria produced fibrinolytic activity, with the most extensive fibrinolytic index in the TC4a isolate of 3,46. Furthermore, TC4a bacteria were genotypically identified by sequencing the 16S rRNA gene. According to the results of tauco identification, the bacteria that strongly produced fibrinolytic enzymes in the tauco sample TC4a were found to be similar to Bacillus cereus TC4a.Keywords: Fibrinolytic enzyme, Fibrinolytic activity, Tauco, Screening, identification, 16s rRNA, Bacillus cereus

A Comparative Study of Randu Honey Antimicrobial Activity from Several Regions in Java Nindya Pramesti Wardani; Primaharinastiti, Riesta; Achmad Toto Poernomo; Alfi Khatib
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 11 No. 2 (2024): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfiki.v11i22024.147-155

Background: Randu honey is monofloral honey sourced from a type of plant nectar. The geographical location of randu (Ceiba pentandra) as the source of nectar is one factor that influences the antimicrobial activity of random honey. This research used randu honey from several regions in Java such as Sidoarjo (RSH), Pusat Perlebahan Nasional Bogor (RBH), Kediri (RKH), and Malang (RMH). Objective: To compare the antimicrobial activity of several random honeys (RSH,RBH,RKH, and RMH) against Gram-negative Escherichia coli ATCC 25922, Gram-positive Staphylococcus aureus ATCC 6538, methicillin-resistant Staphylococcus aureus (MRSA) ATCC 33592, and Candida albicans ATCC 10231. Methods: This study used well diffusion and dilution antimicrobial test methods. The diameter of the inhibition zone formed by the well diffusion method was measured using a Vernier caliper. The diffusion method was used as a screening test before determining the quantitative minimum inhibitory concentration (MIC) using serial dilution at a ratio1 of 2 (v/v). Streptomycin and Ketoconazole were used as positive controls. Nutrient broth and Sabouraud broth were incubated at 37°C for 24 h (antibacterial tests) and 25°C for 48 h (antifungal test), respectively. Results: The well diffusion test revealed that all random honey samples could inhibit the test bacteria and fungi with the appearance of an inhibition zone. Diameter inhibition zone ranged from 14.66±0.52 mm to 27.86±0.43 mm. The MICs of RSH,RBH,RKH, and RMH ranged from 3.12% to 25% against all test bacteria and fungi. Conclusion: The results of this study showed randu honey from Bogor (RBH) has the highest antimicrobial activity based on diffusion and dilution tests.

Pemanfaatan Suplemen Makanan Secara Tepat Guna untuk Menjaga dan Meningkatkan Daya Tahan Tubuh Diyah, Nuzul Wahyuning; Poerwono, Hadi; Nofianti, Kholis Amalia; Poernomo, Achmad Toto; Hidayati, Shabrina Wahyu; Isnaeni, Isnaeni
Camellia : Clinical, Pharmaceutical, Analytical and Pharmacy Community Journal Vol 3 No 2 (2024): Camellia (Clinical, Pharmaceutical, Analytical, and Pharmacy Community Journal)
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/cam.v3i2.24882

Komponen makanan telah dikenal memberikan fungsi perlindungan terhadap benda asing yang mengakibatkan masalah kesehatan bagi masyarakat. Mikronutrien seperti vitamin dan mineral sangat penting bagi tubuh manusia dan kebutuhan hariannya harus dipenuhi melalui sumber makanan. Jika kebutuhan harian tidak terpenuhi karena beberapa kondisi, maka diperlukan tambahan suplemen makanan. Beberapa vitamin dan mineral berfungsi sebagai imunomodulator dan melindungi respons imun inang, sehingga mencegah penurunan daya tahan tubuh akibat serangan patogen. Berdasarkan acuan berbagai penelitian, artikel ini membahas fungsi suplemen vitamin dan mineral sebagai imunomodulator dalam meningkatkan daya tahan tubuh melalui sistem imun dan mekanisme kerja yang memperantarai fungsi ini. Kekurangan vitamin dan mineral dapat menyebabkan penurunan kinerja sistem imun, yang menjadi penyebab utama keadaan patologis dan imunologis yang tidak menguntungkan. Dari berbagai hasil penelitian secara in vitro dan in vivo dapat disimpulkan bahwa mikronutrien utama yang berperan dalam respons imun, yaitu: vitamin A, C, D, E, B6, B12, folat, dan mineral seng, zat besi, tembaga, dan selenium, dapat meningkatkan daya tahan tubuh terhadap infeksi. Kekurangan asupan harian mikronutrien dari makanan dapat diatasi dengan memanfaatkan suplemen makanan.

Pemberdayaan UMKM Melalui Pelatihan Pembuatan Produk Berbasis Probiotik Di Desa Candi, Sidoarjo Kusumawati, Idha; Hendradi, Esti; Isnaeni, Isnaeni; Diyah, Nuzul Wahyuning; Purwanti, Tutiek; Widyawaruyanti, Aty; Poernomo, Achmad Toto; Poerwono, Hadi; Paramita, Diajeng Putri; Ekasari, Wiwied
Jurnal Masyarakat Madani Indonesia Vol. 4 No. 3 (2025): Agustus
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/vmwny271

Kegiatan pengabdian masyarakat ini bertujuan untuk memberdayakan UMKM di Desa Candi, Sidoarjo melalui pelatihan pembuatan produk berbasis probiotik-herbal. Program ini dilatarbelakangi oleh peran strategis UMKM dalam perekonomian Indonesia dan potensi pengembangan produk pangan fungsional probiotik-herbal. Metode pelaksanaan meliputi tahap persiapan, pelaksanaan pelatihan, dan evaluasi. Pelatihan diikuti oleh 48 peserta UMKM dan mencakup pemberian materi oleh narasumber ahli serta praktik langsung pembuatan yogurt-herbal. Hasil menunjukkan peningkatan signifikan dalam pengetahuan peserta, dengan kenaikan rata-rata 36,24 poin antara pre-test dan post-test. Evaluasi keseluruhan menunjukkan respon sangat positif, dengan mayoritas peserta menyatakan materi mudah dipahami (75,6% sangat setuju) dan pelatihan bermanfaat (65,9% sangat setuju). Program ini berhasil meningkatkan kapasitas UMKM dalam mengembangkan produk inovatif berbasis probiotik-herbal, membuka peluang diversifikasi produk dan pasar baru bagi UMKM setempat.

Pemanfaatan Suplemen Makanan Secara Tepat Guna untuk Menjaga dan Meningkatkan Daya Tahan Tubuh Diyah, Nuzul Wahyuning; Poerwono, Hadi; Nofianti, Kholis Amalia; Poernomo, Achmad Toto; Hidayati, Shabrina Wahyu; Isnaeni, Isnaeni
Camellia : Clinical, Pharmaceutical, Analytical and Pharmacy Community Journal Vol 3 No 2 (2024): Camellia (Clinical, Pharmaceutical, Analytical, and Pharmacy Community Journal)
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/cam.v3i2.24882

Komponen makanan telah dikenal memberikan fungsi perlindungan terhadap benda asing yang mengakibatkan masalah kesehatan bagi masyarakat. Mikronutrien seperti vitamin dan mineral sangat penting bagi tubuh manusia dan kebutuhan hariannya harus dipenuhi melalui sumber makanan. Jika kebutuhan harian tidak terpenuhi karena beberapa kondisi, maka diperlukan tambahan suplemen makanan. Beberapa vitamin dan mineral berfungsi sebagai imunomodulator dan melindungi respons imun inang, sehingga mencegah penurunan daya tahan tubuh akibat serangan patogen. Berdasarkan acuan berbagai penelitian, artikel ini membahas fungsi suplemen vitamin dan mineral sebagai imunomodulator dalam meningkatkan daya tahan tubuh melalui sistem imun dan mekanisme kerja yang memperantarai fungsi ini. Kekurangan vitamin dan mineral dapat menyebabkan penurunan kinerja sistem imun, yang menjadi penyebab utama keadaan patologis dan imunologis yang tidak menguntungkan. Dari berbagai hasil penelitian secara in vitro dan in vivo dapat disimpulkan bahwa mikronutrien utama yang berperan dalam respons imun, yaitu: vitamin A, C, D, E, B6, B12, folat, dan mineral seng, zat besi, tembaga, dan selenium, dapat meningkatkan daya tahan tubuh terhadap infeksi. Kekurangan asupan harian mikronutrien dari makanan dapat diatasi dengan memanfaatkan suplemen makanan.

Fibrinolytic Protease Production: Impact of Initial pH and Temperature in Solid-State Fermentation by Rhizopus microsporus var. oligosporus FNCC 6010 Lusiana, Rebhika; Poernomo, Achmad Toto; Syahrani, Achmad
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 10 No. 3 (2023): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfiki.v10i32023.290-299

Background: Fibrinolytic enzyme is one of the cardiovascular disease therapies. Rhizopus microsporus var. oligosporus is microorganism that has been evaluated to produce fibrinolytic protease by fermentation. This study conducted fermentation of helianthi annui semen (sunflower seed) by Rhizopus microsporus var. oligosporus to produce fibrinolytic enzyme. Objective: This study aims to determine the effect of Initial pH and incubation temperature and its optimization in the production of fibrinolytic protease by Rhizopus microsporus var. oligosporus FNCC 6010 in solid-state fermentation on helianthi annui semen (sunflower seed) substrate. Optimum condition was determined by maximum protease and fibrinolytic activity. Method: A crude enzyme of protease fibrinolytic was obtained from the supernatant extract of fermented sunflower seed. Protease activity was measured by the skimmed milk agar (SMA) plate method, and fibrinolytic activity was determined by the fibrin agar plate method. Result: It was found that the starting pH affects both the proteolytic and fibrinolytic activity of enzymes that are produced in fermentation. The starting pH of 5.0 showed higher fibrinolytic and proteolytic activity values compared to the starting pH of 7.0. The incubation temperature 33±1 °C had the higher activity compared to 28±1 °C or 37±1 °C. Conclusion: Initial pH and incubation temperature affect the proteolytic and fibrinolytic activity of crude enzyme extracted from fermented sunflower seed by Rhizopus microsporus var. oligosporus. The optimum condition for producing fibrinolytic protease in the state fermentation method was an initial pH of 5.0 and an incubation temperature of 33±1°C.

AKTIVITAS AGEN TROMBOLITIK DAUN PEGAGAN (Centella asiatica) HASIL FERMENTASI OLEH Acetobacter aceti FNCC 0016 DENGAN METODE CLOT LYSIS SECARA IN-VITRO Adristy Ratna Kusumo; Achmad Toto Poernomo; Riesta Primaharinastiti
Jurnal Ilmiah Manuntung: Sains Farmasi Dan Kesehatan Vol. 7 No. 2 (2021): Jurnal Ilmiah Manuntung: Sains Farmasi Dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51352/jim.v7i2.499

Thrombolytic agents are plasminogen activators which can dissolve blood clot that caused cardiovascular disease (CVD). Thrombolytic agents can be obtained from microorganism such as Acetobacter aceti FNCC 0016 and from plants such as Centella asiatica, these thrombolytic agents are combined using fermentation method. Fermentation can improves the pharmacological properties of plants through modification of their metabolites. Fermentation mediated by microorganism has been shown to enhance the therapeutic efficacies of some plants. This research aimed to determine the increase of thrombolytic activity from the fermentation product of Centella asiatica by Acetobacter aceti FNCC 0016. Fermentation was carried out at various times (0 h, 24 h, 48 h, 72 h) at a temperature of 30±1°C. The thrombolytic activity was determined using in-vitro clot lysis method. The results showed a significant increase in thrombolytic activity after 72 hours of fermentation with thrombolytic index of 91,49 compared to Centella asiatica extract (42.93) and Acetobacter aceti FNCC 0016 (19.99). Conclusion: Thus, Centella asiatica that has undergone a fermentation process with Acetobacter aceti FNCC 0016 can increase the thrombolytic activity.

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