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All Journal HAYATI Journal of Biosciences JURNAL BIOLOGI INDONESIA Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Marine Research in Indonesia
Maggy T. Suhartono
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Immunology & microbiology

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Partial Purification and Characterization of Chitin Deacetylase Produced by Bacillus thermoleovorans LW-4-11 Toharisman, Aris; Suhartono, Maggy T.
JURNAL BIOLOGI INDONESIA Vol 4, No 4 (2007): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v4i4.3249

Abstract

ABSTRACTPurifikasi Parsial dan Karakterisasi Enzim Kitin Deasetilase yang Dihasilkan Bacillus thermoleovorans LW-4-11. Kitin deasetilase yang dihasilkan dari bakteri Bacillus thermoleovorans LW-4-11 telah dimurnikan menggunakan amonium sulfat 70% diikuti dengan perlakuan panas (suhu 70°C selama 1 jam). Kemurnian enzim yangdipisahkan dari medium fermentasi meningkat 4.28 kali dengan aktivitas spesifik sekitar 43.7 mUImg. Enzim memiliki suhu dan pH optimum masing-masing 80°C dan 6.0 dalam substrat 0-hydroxyethylated chitin (glycol chitin). Kitindeasetilase ini relatif tahan panas dengan waktu-paruh sekitar 30 menit pada suhu 80 "C. Enzim dihambat oleh ion Li, ZnZ+, MnZ+, Co2 and Ni pada konsentrasi 1 mM, tetapi diaktifkan oleh EDTA 1 mM.Kata kunci: purifikasi parsial, karakterisasi, kitin deasetilase, B. thermoleovorans LW-4-11
EFFECT OF POVIDONE IODINE TREATMENT ON BACTERIAL COMMUNITY ASSOCIATED WITH WHITE SHRIMP (LITOPENAEUS VANNAMEI) LARVAE Pangastuti, Artini; Suwanto, Antonius; Lestari, Yulin; Suhartono, Maggy T.
Marine Research in Indonesia Vol 34, No 2 (2009)
Publisher : Research Center for Oceanography - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/mri.v34i2.471

Abstract

The efficacy of povidone iodine as a surface disinfectant was assessed in white shrimp (Litopenaeus vannamei) eggs and larvae. Eggs and nauplii were exposed to povidone iodine 20 ppm for 20 seconds. Culture-based method and Terminal Restriction Fragment Length Polymorphism (T-RFLP) were used to monitor the total number of bacteria and diversity of the bacterial community associated with shrimp eggs and larva at each developmental stage. Povidone iodine reduced the total culturable bacteria, especially Vibrio, on eggs and nauplii, as well as the total bacteria in the whole community as estimated by T-RFLP results. Povidone iodine also reduced the diversity of bacterial community and altered the evenness of phylotypes distribution suggesting that the use of povidone iodine as a surface disinfectant in shrimp aquaculture should be reconsidered.
EFFECT OF POVIDONE IODINE TREATMENT ON BACTERIAL COMMUNITY ASSOCIATED WITH WHITE SHRIMP (LITOPENAEUS VANNAMEI) LARVAE Pangastuti, Artini; Suwanto, Antonius; Lestari, Yulin; Suhartono, Maggy T.
Marine Research in Indonesia Vol 34 No 2 (2009)
Publisher : Research Center for Oceanography - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/mri.v34i2.471

Abstract

The efficacy of povidone iodine as a surface disinfectant was assessed in white shrimp (Litopenaeus vannamei) eggs and larvae. Eggs and nauplii were exposed to povidone iodine 20 ppm for 20 seconds. Culture-based method and Terminal Restriction Fragment Length Polymorphism (T-RFLP) were used to monitor the total number of bacteria and diversity of the bacterial community associated with shrimp eggs and larva at each developmental stage. Povidone iodine reduced the total culturable bacteria, especially Vibrio, on eggs and nauplii, as well as the total bacteria in the whole community as estimated by T-RFLP results. Povidone iodine also reduced the diversity of bacterial community and altered the evenness of phylotypes distribution suggesting that the use of povidone iodine as a surface disinfectant in shrimp aquaculture should be reconsidered.
PARTIAL PURIFICATION AND CHARACTERIZATION OF CHITIN DEACETYLASE PRODUCED BY BACILLUS THERMOLEOVORANS LW-4-11 Toharisman, Aris; Suhartono, Maggy T.
JURNAL BIOLOGI INDONESIA Vol 4, No 4 (2007): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v4i4.3249

Abstract

ABSTRACTPurifikasi Parsial dan Karakterisasi Enzim Kitin Deasetilase yang Dihasilkan Bacillus thermoleovorans LW-4-11. Kitin deasetilase yang dihasilkan dari bakteri Bacillus thermoleovorans LW-4-11 telah dimurnikan menggunakan amonium sulfat 70% diikuti dengan perlakuan panas (suhu 70°C selama 1 jam). Kemurnian enzim yangdipisahkan dari medium fermentasi meningkat 4.28 kali dengan aktivitas spesifik sekitar 43.7 mUImg. Enzim memiliki suhu dan pH optimum masing-masing 80°C dan 6.0 dalam substrat 0-hydroxyethylated chitin (glycol chitin). Kitindeasetilase ini relatif tahan panas dengan waktu-paruh sekitar 30 menit pada suhu 80 "C. Enzim dihambat oleh ion Li', ZnZ+, MnZ+, Co2' and Ni' pada konsentrasi 1 mM, tetapi diaktifkan oleh EDTA 1 mM.Kata kunci: purifikasi parsial, karakterisasi, kitin deasetilase, B. thermoleovorans LW-4-11
Peptides Hydrolysate Derived from Collagen of Snakehead Murrel (Channa striata) Skin Demonstrate Anti-cholesterol and Anti-oxidant activities Sinaga, Wenny Silvia L. Br.; Ismaya, Wangsa T.; Retroningrum, Debbie S.; Tjandrawinata, Raymond R.; Suhartono, Maggy T.
HAYATI Journal of Biosciences Vol. 27 No. 2 (2020): April 2020
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.388 KB) | DOI: 10.4308/hjb.27.2.136

Abstract

Anti-cholesterol and anti-oxidant play a crucial role to combat cardiovascular disease (CVD), due to formation of arterial plagues from oxidation of cholesterol. In the past decades, bioactive peptides demonstrating anti-cholesterol and anti-oxidant activities have emerged as the alternative drugs. In this study, acid soluble collagen was extracted from the skin of snakehead murrel and employed to induce secretion of collagenase by Bacillus licheniformis F11.4. The collagenases secreted were in turn used to produce peptides hydrolysate and were grouped in two distinct collagenase fractions, designated as fraction D and F. Peptides hydrolysate produced by the fraction D was found to demonstrate HMG-CoA inhibitor activity comparable to pravastatin and limited anti-oxidant activity. Meanwhile, peptides hydrolysate generated using the fraction F demonstrated anti-oxidant activity comparable to BHT (2mM), vitamin C (2mM), and vitamin E (2mM), but limited HMG-CoA activity. Combination of the fraction D and F resulted in substantial HMG-CoA inhibition and anti-oxidant activities.
Characteristics of Pindang Boiling Water and Its Use to Produce Antioxidative Peptides through Trypsin Hydrolysis Dali, Faiza A.; Nurjanah, Nurjanah; Lioe, Hanifah N.; Suhartono, Maggy T.
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
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.879

Abstract

Pemindangan is a traditional fish processing method in Indonesia, where fish are preserved by boiling in saltwater. This process results in a liquid as a by-product, which is often discarded without any further processing. The liquid contains a substantial amount of protein, reaching 1.04±0.03 mg/mL, which make it a potential source of bioactive peptides. This study aimed to produce bioactive peptides from pindang liquid which was hydrolysed by enzymes isolated from skipjack viscera. The hydrolysates were prepared by using extracted trypsin, which was also from a fish by-product. The trypsin-assisted hydrolysis was carried out at a temperature 60 °C and pH 8.0, while for the semi-purified trypsin, the process was run at 50 °C and pH 8.0. The hydrolysis time was operated at different periods of 15, 30, and 60 min. The results showed that the pindang liquid dominantly contained hydrophobic amino acids and the hydrolysate was still rich in protein content ranging from 0.56 to 0.65 mg/mL. Furthermore, hydrolysis time significantly influenced antioxidant activity of the peptide. The best antioxidant activity was shown at hydrolysis time of 15 min by crude extract enzymes, resulting in antioxidant activity of 0.90±0.01 mg ascorbic acid equivalent antioxidant capacity (AEAC)/mg protein and reducing power of 4.49±0.60 mg trolox equivalent antioxidant capacity (TEAC)/mg protein. Hydrolysis by using semi-purified trypsin showed antioxidant activity equivalent to 0.73±0.05 mg AEAC/mg protein and reducing power 6.54±0.34 mg TEAC/mg protein. Overall, the results revealed the conversion of pindang liquid into bioactive peptides showing antioxidant activity, and therefore, they might be potentially developed as functional foods.
Co-Authors Antonius Suwanto ARTINI PANGASTUTI Faiza A Dali Hanifah Nuryani Lioe Ismaya, Wangsa T. N. Nurjanah Raymond R. Tjandrawinata Retroningrum, Debbie S. Sinaga, Wenny S.L. Toharisman, Aris Toharisman, Aris YULIN LESTARI