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All Journal Jurnal Natur Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati agriTECH Jurnal Pendidikan Kimia (JPKim) Indonesian Journal of Chemistry Journal of Tropical AgriFood Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Abdi Insani PROFICIO: Jurnal Pengabdian Masyarakat Jurnal Pijar MIPA Unesa Journal of Chemistry Jurnal Ilmiah Pangan Halal

Prima Retno Wikandari

Universitas Negeri Surabaya

Author-ID : 359862

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Potensi Bakteri Asam Laktat yang Diisolasi Dari Bekasam sebagai Penghasil Angiotensin Converting Enzyme Inhibitor pada Fermentasi “Bekasam-Like” Product Prima Retno Wikandari; Suparmo Suparmo; Yustinus Marsono; Endang Sutriswati Rahayu
agriTECH Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Bekasam, an traditional fermented fi sh is perceived to have antihypertensive activity, which was estimated to bethe activity of ACE inhibitory peptides, the product of proteolytic degradation of fi sh protein during the bekasamfermentation. Lactic acid bacteria was possibly to give a role on proteolytic degradation to produce ACE inhibitorpeptides in bekasam fermentation. Six strains of the selected strains of proteolytic lactid acid bacteria from bekasam,namely Lactobacillus plantarum B1765, L. plantarum T2565, L. plantarum N2352, L. plantarum B1465, Lactobacilluspentosus B2555, and Pediococcus pentosaseus B1661, were assessed for growth characteristics. The amount of peptidesas result of proteolitic degradation, and the inhibitory activities of ACE inhibitor which is released in fermentationof “bekasam-like” product. All selected strains grew well, exhibited proteolytic activity which was showed by theincreasing of peptides. The extent of proteolysis varied among strains and appeared to be time dependant. The highestpeptides (8.55 ± 0.05 mg/g sample) was found on L. plantarum B1765 and the smallest one (4.45±0.10 mg/g sample)on P. pentosaceus B1661. L. plantarum B1765 exhibited the highest ACE inhibitor activity (68.17±1.32%), followed by L. plantarum T2565 (62.54±2.11%), L. plantarum N2352 (61.56±1.32%), L. plantarum B1465 (59.85±1.58%), and L. pentosus B2555 (56.61±4.28%), whereas P. pentosaceus B1661 (18.66±3.91%) showed the smallest one.ABSTRAKBekasam adalah salah satu produk ikan fermentasi tradisional. Produk ini diduga mempunyai aktivitas antihipertensiyang disebabkan oleh aktivitas peptida Angiotensin Converting Enzyme (ACE) inhibitor yang dihasilkan dari degradasiproteolitik selama proses fermentasi bekasam. Bakteri asam laktat diduga berperan dalam degradasi proteolitikmenghasilkan peptida ACE inhibitor pada fermentasi bekasam. Sebanyak 6 strain bakteri asam laktat terpilih yangdiisolasi dari bekasam yaitu Lactobacillus plantarum B1765, L. plantarum T2565, L. plantarum N2352, L. plantarumB1465, Lactobacillus pentosus B2555, Pediococcus pentosaseus B1661 telah dikaji pertumbuhan, jumlah peptidayang terbentuk dari hasil degradasi proteolitik dan presentase penghambatannya terhadap aktivitas ACE selamafermentasi “bekasam-like” product. Semua strain dapat tumbuh dengan baik dan menunjukkan peningkatan jumlahpeptida dan peningkatan aktivitas penghambatan selama proses fermentasi yang bervariasi antar strain. Jumlah peptidatertinggi pada akhir proses fermentasi (8,55 ± 0,05 mg/g) dihasilkan L. plantarum B1765 dan terkecil (4,45±0,10mg/g) dihasilkan oleh P. pentosaceus B1661. L. plantarum B1765 juga menghasilkan aktivitas penghambatantertinggi (68,17±1,32%), diikuti oleh L. plantarum T2565 (62,54±2,11%), L. plantarum N2352 (61,56±1,32%), L.plantarum B1465 (59,85±1,58%), L. pentosus B2555 (56,61±4,28%), aktivitas penghambatan terkecil dihasilkan olehP. pentosaceus B1661 (18,66±3,91%).

Penggunaan Natrium Tripolifosfat untuk Meningkatkan Masa Simpan Daging Ayam Leny Yuanita; Prima Retno Wikandari; Sri Poedjiastoeti; Siti Tjahyani
agriTECH Vol 29, No 2 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of the study was to know the storage period of chicken on the usage of sodium tripolyphosphate ). The study was carried on two stages. The first stage, the Post Test Only Control Group Design, was to find the variation of sodium tripolyphosphate concentration and the length time of soaking to meet the requirement of P2O5 content and the quality of chicken muscle. The independent variables were sodium tripolyphosphate concentration and soaking time; while the dependent ones were: P O content and organoleptic parameter (i.e. color, flavor, texture). The second stage, the Fac- torial Design, was to know the storage period. The independent variables were variation of sodium tripolyphosphate concentration and soaking time, and storage period; while the dependent variables were chemical and microbiological quality. Data analysis were qualitative and quantitative descriptive. The results of the first stage study revealed that the variation of the sodium tripolyphosphate concentration and soaking time to meet the requirement of P2O5 content and the quality of chicken musle were: 55 g/l – 20 minutes, 70 g/l – 10 minutes, and 70 g/l – 20 minutes. The second stagestudy showed that the storage period of chicken muscle was 6 hours when variations of 70 g/l sodium tripolyphosphate concentration and 20 minutes soaking time were applied, variation of 70 g/l sodium tripolyphosphate concentration and 10 minutes soaking time was 3 hours storage period; while variation of 50 g/l sodium tripolyphosphate concentra- tion and 20 minutes soaking time, for less than 3 hours storage period.ABSTRAKPenelitian ini bertujuan mengetahui masa simpan pada penggunaan natrium tripolifosfat untuk daging ayam. Pene- litian terdiri dari 2 tahap. Tahap I mengetahui variasi konsentrasi natrium tripolifosfat dan lama perendaman yang memenuhi syarat kadar P2O5 dan kualitas daging ayam melalui rancangan penelitian the Post Test Only Control Group Design; variabel bebas adalah variasi konsentrasi natrium tripolifosfat dan lama perendaman, sedangkan variabel terikat adalah kadar P O dan mutu organoleptik. Tahap II mengetahui masa simpan melalui rancangan penelitian faktorial; variabel bebas adalah variasi konsentrasi natrium tripolifosfat dan lama perendaman, serta masa simpan, sedangkan variabel terikat adalah mutu kimia dan mikrobiologi. Analisis data secara deskriptif kuantitatif dan kuali- tatif. Hasil penelitian tahap I: Variasi konsentrasi natrium tripolifosfat dan lama perendaman yang memenuhi syarat kadar P2O5 dan kualitas daging ayam adalah 55 g/l- 20 menit, 70 g/l - 10 menit, dan 70 g/l - 20 menit. Hasil penelitian tahap II: Masa simpan daging ayam pada penggunaan natrium tripolifosfat 70g/l – lama perendaman 20 menit ada- lah 6 jam, untuk variasi 70g/l – lama perendaman 10 menit adalah 3 jam; sedangkan variasi 50 g/l – lama perendaman 20 menit untuk masa simpan < 3 jam.

Pengaruh Degradasi Enzim Proteolitik terhadap Aktivitas Angiotensin Converting Enzyme Inhibitor Bekasam dengan Lactobacillus plantarum B1765 Prima Retno Wikandari; Lenny Yuanita
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research studied the effect of digestive enzyme degradation on the Angiotensin Converting Enzyme Inhibitor (ACEI) activity and the stability of bekasam peptide and ACEI activity. Water extract of bekasam was subjected to pepsin and trypsin. The stability of peptide was measured from the changes of peptide concentration before and after treatment by those enzymes. The stability of ACEI activity was measured by hypuric acid liberated from Hip-His-Leu as ACE substrate and determined by spectrophotometer. The results showed that proteolytic enzyme degradation did not affect the concentration of peptide (p>0,05) and the mean concentration 36.72. It was closely related with the ACEI activity that did not change significantly before and after digestion by pepsin and trypsin (p>0,05) and the mean ACEI activity was 70.73. It showed that ACEI activity of bekasam did not change by the degradation of digestive enzyme.ABSTRAKPenelitian ini bertujuan untuk mengkaji pengaruh degradasi enzim pencernaan proteolitik terhadap stabilitas peptida dan aktivitas Angiotensin Converting Enzyme Inhibitor (ACEI) bekasam yang difermentasi dengan kultur starter Lactobacillus plantarum B1765. Terhadap ekstrak bekasam diberi perlakuan enzim proteolitik pepsin dan tripsin. Pengujian stabilitas peptida diukur dengan ada tidaknya perubahan jumlah peptida setelah perlakuan enzim menggunakan metode formol, sedangkan aktivitas ACEI dilakukan dengan mengetahui jumlah asam hipurat dari substrat Hip-His-Leu yang dibebaskan oleh ACE diukur dengan spektrofotometer. Hasil pengujian menunjukkan perlakuan enzim proteolitik tidak berpengaruh pada konsentrasi peptida dengan p>0,05 dengan nilai rata-rata konsentrasi peptida sebesar 36,72. Hal ini berkorelasi dengan aktivitas ACEI yang juga menunjukkan tidak ada pengaruh antara perlakuan sebelum dan setelah degradasi enzim (p>0,05) dengan rata-rata aktivitas ACEI sebesar 70,73. Hasil penelitian ini menunjukkan bahwa aktivitas ACEI bekasam tidak berubah jika mengalami degradasi enzim pencernaan.

Co-Authors Ahmad Junaidi Aji, Ardika Prasetya Amaliyah, Rohilatul Bidayah Annisa Suci Hermansyah Asry, Meutia Atiqoh Zummah Ayu P.S, Dhita Budi Sabtiawan, Wahyu Burhan Ramadhan Dhita Ayu P.S Dhita Ayu Permata Sari ENDAH PERWITA SARI, YOHANA Endang S. Rahayu Endang Sutriswati Rahayu Essa Febriana Farindya Dwi Cahyaningtyas Fitria, Marcella Nur Fransiska, Yuni Guntoro, Novelina Ifan GUSTI NGURAH AGUNG OKA DHANA, I Hadianti, Meilina Rizky Herman Joseph Bimo Kunnaryo HIDAYA, ISMI Insani, Yasinta Rizqi Jusman, Nur Hasanah Khoiriyah, Istamanul Lailatisa, Hedi Lenny Yuanita Leny Yuanita Leny Yuanita Leny Yuanita Leny Yuanita Marsono , Y. Maulah, Ismatul Mirwa Adhiprahara Mirwa Adi Prahara Mirwa Adiprahara Anggarani Mitarlis Mitarlis NABILA, LUKIA Nandita, Nizar Vania Nazarend, Alvisyah Nita Kusumawati Nita Kusumawati Nita Kusumawati Nugrainglahi, Yurita Gita Puspa Nuniek Herdyastuti Nuniek Herdyastuti Nur Wanda Aini Natasya Nurina Rizka Ramadhania Prahara, Mirwa Adi Prasetya, Rahmad Aji Pratiwi, Rinie Prihastina, Adinda Debita Puspitasari, Rinie Pratiwi Raharjo, Sun?am Widiyo Rahayu , Endang S. Rahayu, Endang Sutriswati Ramadhania, Nurina Rizka Ratih Dewi Saputri Rinie Pratiwi Rinie Pratiwi Puspitasari Rudiana Agustini Rusmini Rusmini Rusmini Rusmini Rusmini Rusmini Sabtiawan, Wahyu Budi Salsabila, Widi Saputri, Ratih Dewi Sari Edi Cahyaningrum Sari, Dhita Ayu Permata Siti Tjahyani Sri Poedjiastoeti Sujono, Dara Nabila Ananda Putri Suparmo , Suparmo Suparmo Suparmo Suparmo Suparmo Suparmo Suparmo, Suparmo Suryono, Ifan Akbar SUYATNO Titik Taufikurohmah Titik Taufikurohmah Wahyu Budi Sabtiawan Wahyu Budi Sabtiawan Wardana, Andika Pramudya Waskito, Rusyariyanto Wati, First Ambar Wilujeng, Acik Ari Tri Y. Marsono Yustinus Marsono Yustinus Marsono YUSUF PRATAMA PUTRA, NOERMAN

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