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All Journal HAYATI Journal of Biosciences Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Veteriner Perspektif : Review Penelitian Tanaman Industri agriTECH Indonesian Journal of Biotechnology Jurnal Bioteknologi & Biosains Indonesia (JBBI) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Journal of Chemistry ANNALES BOGORIENSES Biosaintifika: Journal of Biology & Biology Education JURNAL SELULOSA Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Perspektif, Review Penelitian Tanaman Industri Annales Bogorienses

Maggy Thenawidjaja Suhartono

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Kampus IPB Dramaga, Bogor 16680

Author-ID : 389473

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Veterinary

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Exploration of Potential Actinomycetes from CIFOR Forest Origin as Antimicrobial, Antifungus, and Producing Extracellular Xylanase Sipriyadi, Sipriyadi; Lestari, Yulin; Wahyudi, Aris Tri; Meryandini, Anja; Suhartono, Maggy Thenawidjaja
Biosaintifika: Journal of Biology & Biology Education Vol 8, No 1 (2016): March 2016
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v8i1.5052

This study aimed to isolate and explore the actinomycetes of CIFOR forest origin as an antimicrobial and antifungal agent, to produce an extracellular xylanase, and to identify isolates based on 16S rRNA gene sequences. Actinomycetes were isolated using Humic-acid Vitamin-B agar (HV) media. Actinomycetes colonies that grow on the medium HV was subsequently purified by growing them on yeast malt agar (YMA) media), then an antagonistic test of selected bacteria against Bacillus sp., Escherichia coli, Fusarium oxysporum, and Sclerotium sp was performed. Xylanase activity test was detected by observing a clear zone, followed by identification. Total of 35 isolates of actinomycetes isolated based on their colony morphology characteristics and diverse types of spore chains showed Streptomyces spp. of isolates CFR-06, CFR-15, CFR-17, CFR-18, and CFR-19 were able to inhibit the growth of Bacillus sp.. The highest inhibition zone has a diameter of 10.1 mm (isolate CFR-17). Isolates CFR-01 and CFR-15 were able to inhibit the growth of E. coli with the highest inhibition zone diameter of 5.1 mm (isolate CFR-15). Isolates CFR-29 and CFR-12 were able to inhibit the growth of F. oxysporum while isolate CFR-35 were able to inhibit the growth of Sclerotium sp.. Xylanase activity test showed that isolates CFR-12, CFR-20, CFR-22, CFR-24, CFR-25, CFR-30, CFR-33, CFR-34 have an ability to produce extracellular xylanase enzyme. Actinomycetes isolate (Xyl_22) as a potential xylanase enzyme producer was closely related with Streptomyces drozdowicii by the maximum similarity of 99%.How to CiteSipriyadi, S., Lestari, Y., Wahyudi, A., Meryandini, A., & Suhartono, M. T. (2016). Exploration Potential CIFOR Forest actinomycetes origin as Antimicrobial, Anti Fungus and Producing Enzymes Extracellular Xylanase. Biosaintifika: Journal of Biology & Biology Education, 8(1), 94-102.

Enterococcus faecium 1.15 Isolated from Bakasam Showed Milk Clotting Activity Putranto, Wendry Setiyadi; Suradi, Kusmajadi; Chairunnisa, Hartati; Mustopa, Apon Zaenal; Giriwono, Puspo Edi; Kusumaningrum, Harsi Dewantari; Suhartono, Maggy Thenawidjaja
ANNALES BOGORIENSES Vol 21, No 1 (2017): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

The Lactic Acid Bacteria with Milk Clotting Activity (MCA) were isolated from Bakasam, an Indonesian traditional fermented meat. The isolate screening was carried out using modified method of Skim Milk Agar and Milk Clotting Activity Test, and the isolate was then identified using 16S rRNA. We found 4 isolates that showed MCA of 18-20 SU/ml. Identification using 16S rRNA indicated that the isolate ALG.1.15 was 99% (FR3-F primer) and 99% (FR3-R primer) identic with Enterococcus faecium. The isolate potentially produced renin-like protease to subtitute renin from veal.Â Â

KAKAO FERMENTASI : PELEPASAN PEPTIDA BIOAKTIF DAN MANFAATNYA BAGI KESEHATAN Fermented Cocoa: The Release of Bioactive Peptides and Their Health Benefits Haliza, Winda; Purwani, Endang Yuli; Fardiaz, Dedi; Suhartono, Maggy Thenawidjaja
Perspektif Vol 18, No 2 (2019): Desember 2019
Publisher : Puslitbang Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/psp.v18n2.2019.104-119

ABSTRAKProses fermentasi diperlukan untuk mendapatkan biji kakao berkualitasi tinggi. Fermentasi biji kakao melibatkan beragam mikrobia dan enzim endogen yang mampu merombak komponen di dalamnya menjadi prekursor citarasa dan aroma bahkan komponen bioaktif.Â Protein termasuk salah satu komponen yang mengalami perombakan yang memicu pelepasan bioaktif peptida. Proses proteolitik selama fermentasi kakao menyediakan asam amino dan peptida yang melimpah dimana lebih dari 800 peptida dapat diidentifikasi secara jelas. Peptida tersebut memiliki manfaat kesehatan karena mampu berfungsiÂ sebagai antioksidan, antihipertensi, antitumor dan sebagainya.Â Hal ini mengindikasikan bahwa biji kakao terfermentasi memiliki keunggulan sebagai sumber bioaktif peptida. Ketentuan fermentasi biji kakao di Indonesia secara jelas telah diatur oleh Peraturan Menteri Pertanian Republik Indonesia No.67/Permentan/Ot.140/5/2014 tentang Persyaratan Mutu dan Pemasaran Biji Kakao. Fermentasi spontan biji kakao bersifat unik dan berkaitan erat dengan keragamanan jenis mikrobaÂ dan enzim serta metabolit yang dihasilkannya. Pemahaman yang baik terhadap fermentasi spontan telah mendorong dikembang-kannya beragam teknologi fermentasi biji kakao yang sifatnya terkendali untuk menghasilkan produk dengan standar tertentu yang dikehendaki. Selanjutnya, proses fermentasi seharusnya menjadi strategi dalam meningkatkan daya saing biji kakao.Â Â ABSTRACTThe fermentation process is needed to get high-quality cocoa beans. Fermentation of cocoa beans involves a variety of microbes and endogenous enzymes that are able to remodel the components inside to become the precursors for flavor and aroma and even bioactive components. Protein is one component that has undergoes a change that triggers the release of bioactive peptides. Proteolytic processes during cocoa fermentation provide abundant amino acids and peptides from which more than 800 peptides can be clearly identified. The peptide has health benefits because it is able to function as an antioxidant, antihypertensive, antitumor and so on. This indicates that fermented cocoa beans have the advantage of being a source of bioactive peptides. The provisions on the fermentation of cocoa beans in Indonesia have clearly been regulated by Regulation of the Minister of Agriculture of the Republic of Indonesia No.67/Permentan/Ot.140/5/2014 concerning Quality and Marketing Requirements for Cocoa Beans. Spontaneous fermentation of cocoa beans is unique and is closely related to the variety of microbial types and the enzymes and metabolites that they produce. A good understanding of spontaneous fermentation has led to the development of a variety of cocoa bean fermentation technologies that are controlled to produce products with certain desired standards. Furthermore, the fermentation process should become a strategy to improve the competitiveness of cocoa beans.Â

Preliminary Characterization of Protease Inhibitor from Bacteria-Associated with Sponge from Panggang Island, Seribu Islands TATI NURHAYATI; MAGGY THENAWIDJAJA SUHARTONO; LILIS NURAIDA; SRI BUDIARTI POERWANTO
HAYATI Journal of Biosciences Vol. 13 No. 2 (2006): June 2006
Publisher : Bogor Agricultural University, Indonesia

Pathogenic bacteria produced protease that involved in molecular mechanism of foodborne disease. Produced protease involved in molecular mechanisms of foodborne diseases. The purpose of this research was to screen, identify and characterize the potential microorganisms associated with sponge as producer of protease inhibitor. Among 96 isolates examined, four isolates i.e 10A6, 6A3, 9A51, and 1A12 yielded protease inhibitors which were potential to inhibit protease substrates (40-90%). One of the most potential protease inhibitor producer, the bacteria isolate 6A3, was identified as Chromohalobacter sp. Chromohalobacter sp.6A3 produced protease inhibitor with optimum temperature and pH 300 C and 5, respectively. The inhibitor activity was stable when incubated at 400 C for ten minutes or at 300 C for 8 hours. Key words: Bacteria, Chromohalobacter sp., protease inhibitor, screen, sponge

Isolation and Characterization of Silaffin that Catalyze Biosilica Formation from Marine Diatom Chaetoceros gracilis AGNES IMELDA MANURUNG; ALBERTA RIKA PRATIWI; DAHRUL SYAH; MAGGY THENAWIDJAJA SUHARTONO
HAYATI Journal of Biosciences Vol. 14 No. 3 (2007): September 2007
Publisher : Bogor Agricultural University, Indonesia

The method of making silica in industries requires extreme conditions. The finding of proteins involved in the formation of biosilica from diatoms, has opened up an alternative way of production. Chaetoceros gracilis is one of the diatoms, which is potential in producing silaffin protein. This study aimed to isolate and to characterize the protein. We also analyzed the protein activity toward tetraethoxyorthosilicate (TEOS) substrate in in vitro reaction. Diatom biomass was harvested and further kept in 2% SDS/100 mM EDTA solution. Protein isolation was conducted by dissolving the silica and separating the protein by soaking in 2 M HF/8 M NH4F. Protein concentration was analyzed using Bradford method and the molecular weight was estimated through SDS-PAGE. Protein activity was observed by reacting it with TEOS substrate to form silica polymer and measured by colorimetric molibdate assay. Protein concentration was 1.20 mg/ml and appeared filamentous. The apparent molecular weights consisted of 12, 23, 42, 44 kDa. These protein was able to polymerize the silica at room temperature within 10 min. As much as 85.65 umol TEOS was polymerized per 1.4 x 106 silaffin protein per min. SEM analysis showed the formation of spherical, aggregate biosilica. Key words: Chaetoceros gracilis, silaffin protein, biosilica, polymerization

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.16.4.151

Since the primary storage nutrients in diatoms consist of lipid, they are potential for the industrial fatty acid production. High value fatty acids include arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid. This study aimed to analyze fatty acid synthesis by Chaetoceros gracilis diatom during growth. There was a large increase in lipid yield from 4pg cell-1 mass of lipid per cell at the exponential phase to 283pg cell-1 at stationary phase. The lipid concentrations also increased significantly from the stationary phase to the death phase, but not significantly from the end exponential phase to the stationary phase. The relative percentage of saturated fatty acid (SAFA) of the total fatty acid was higher than that of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) at all of growth phase. The highest PUFA was found at stationary phase at the same time when SAFA was being the lowest. The majority of SAFA was palmitic acid (24.03-40.35%). MUFA contained significant proportion of oleic acid (19.6-20.9%). Oleic acid, linoleic acid and α-linolenic acid were found at every stage growth. These fatty acids are considered as precursor for production of long chain PUFA-Docosahexaenoic acid (DHA/22:6ω3) through series of desaturation and elongation step with all of desaturase enzyme (Δ8-D, Δ9-D, Δ12-D, Δ15-D, Δ17-D, Δ6-D, Δ5-D, and Δ4-D) and elongase enzyme (E). Key words: Chaetoceros gracilis, fatty acid, synthesis, saturated fatty acid (SAFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA)

Food Origin Fibrinolytic Enzyme With Multiple Actions Laurentia Stephani; Raymond Rubianto Tjandrawinata; Diana Nur Afifah; Yanti Lim; Wangsa Tirta Ismaya; Maggy Thenawidjaja Suhartono
HAYATI Journal of Biosciences Vol. 24 No. 3 (2017): July 2017
Publisher : Bogor Agricultural University, Indonesia

Many health related problems such as cardiovascular diseases are associated with the formation of excessive clot in the blood (thrombus). Approaches in cardiovascular disease treatment are preventing the formation or removing the thrombus. The present thrombolytic agents can be classified as plasminogen activators, fibrinolytic enzyme which directly degrades fibrinogen or fibrin and heparin type which act as thrombin inhibitor. Recently, microbial fibrinolytic enzymes of food origin receive more attention that leads to escalating efforts to explore traditional fermented foods as the natural sources. We have successfully isolated microorganism from Indonesian fermented soybean tofu dregs “Oncom” that secretes fibrinolytic enzyme. The microorganism identified as Stenotrophomonas sp. is unique because most of the reported fibrinolytic microorganism belongs to Bacillus sp. This isolate was found to produce extracellular fibrinolytic enzyme which could degrade fibrinogen and fibrin directly as determined by fibrinogen zymography and fibrin plate methods. More importantly, the 30-kD purified enzymes was found to demonstrate not only fibrin and fibrinogen degradation capabilities, but also acted as thrombin inhibitor as determined using specific substrates for thrombin. This is the first report of a fibrinolytic enzyme that demonstrates additional synergistic activities. This finding accentuates the importance of further development of the enzyme into a powerful agent to treat the thrombus-related disease effectively.

AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN HIDROLISAT HASIL HIDROLISIS PROTEIN SUSU KAMBING DENGAN EKSTRAK KASAR BROMELIN Eni Kusumaningtyas; Raphaella Widiastuti; Harsi Dewantari Kusumaningrum; Maggy Thenawidjaja Suhartono
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Goat milk is highly nutritious foodstuffs that beneficial for improving health. The milk contains bioactive peptides which produced by hydrolysis process. The aim of this study was to evaluate antibacterial and antioxidant activities of hydrolisate produced from hydrolysis of goat milk protein by crude bromelain extract. Hydrolysis of goat milk protein was conducted using crude bromelain (0.1 U/mL) at pH 6, 50°C for 60 min. Hydrolysate was fractionated by using membrane molecular weight cut off 10 kDa. hydrolysate before and after fractionation were assayed for antibacterial and antioxidant activities. Toxicity of the Hydrolysate was determined by hemolysis assay. The result showed that the hydrolysate before and after fractionation inhibited growth of E. coli, S. Typhimurium and L. monocytogenes. Hydrolysate after fractionation has higher antibacterial activity indicated that fractionation was able to improve antibacterial activities of the hydrolysate fraction. The hydrolysate showed scavenging activity to ABTS and DPPH radicals. Fraction <10 kDa has the highest antioxidant activity against both ABTS and DPPH radicals. Hemolysis assay showed that hydrolysate before and after fractionation did not cause lysis of red blood cells, indicating safe for application. Both fraction <10 kDa and >10 kDa not only showed absence of hemolysis but also they were able to reduce autolysis of red blood cells. The result showed that hydrolysate from goat milk hydrolyzed by bromelain were able to be antibacterial and antioxidant.

FRAKSI PEPTIDA ANTIOKSIDAN DARI KASEIN SUSU KAMBING Diana Lestari; Joshua Evan; Maggy Thenawidjaja Suhartono
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2020.31.2.188

Milk bioactive peptides are derivative of milk protein produced either through enzymatic activity, digestive processes, or fermentation, that give functional properties. The study aimed to obtain bioactive peptides fraction derived from goat’s milk casein through hydrolysis by papain, analyze the profiles of protein and peptides, and also test the antioxidative activity. The casein isolate was hydrolyzed by papain in a ratio of 100: 0.5 (v/v) at pH 7.0 and 50ºC. Analysis of protein concentration was carried out by the Bradford method and protein profile by SDS-PAGE. Antioxidant assay was carried out by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. A 1,000 ppm ascorbic acid solution was used as positive control. Peptide fractionation was done by membrane filtration with a cut off of 10 kD and 30 kDa. The protein concentration of casein hydrolysates decreased significantly after hydrolysis process with papain. The electrophoresis results showed six protein bands in casein with molecular weight of 7-33 kDa. After the hydrolysis process, all hydrolysates only contained two protein bands with molecular weights of 8 and 5 kDa. The hydrolysis process increased the antioxidant activity of the casein. P0 and P2 hydrolysates had the highest antioxidant activity, and fractions with the highest antioxidant activity were fraction <10 kDa from P0 hydrolysate at 67.89% and 10-30 kDa from P2 hydrolysate at 73.82%. Molecular weight and hydrolysis time affected the antioxidant activity of the hydrolysates. Peptides below 30 kDa have antioxidant activity, whereas those above 30 kDa do not have any antioxidant activity. The antioxidant activity of the peptides decreases upon hydrolysis for more then 2 minutes.

Influence Of Glucose And Yeast Extract Toward Production Of Pseudomonas Aeruginosa-Protease Inhibitor From Chromohalobacter Sp. 6a3 (Bacteria Associated With Sponge Xetospongia Testudinaria) Tati Nurhayati; Maggy Thenawidjaja; Lilis Nuraida; Sri Budiarti Poerwanto
Jurnal Teknologi Industri Pertanian Vol. 19 No. 2 (2009): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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

One way to inhibit protease activity is search is compound which can inhibit the enzyme known as protease inhibitor. The bacteria associated with sponge Xetospongia testudinaria, Chromohalobacter sp. 6A3, as producer Pseudomonas aeruginosa-protease inhibitor. Because the compound is important, determination medium composition for producing is very important to be conducted. The purpose of this research was to determinate the glucose and yeast extract consentration accurately so protease inhibitor would be produced in a short time. The accurate medium composition for producing the protease inhibitor were 0.1%(w/v) yeast extract; 0.05% (w/v) glucose; 0.5%(w/v) special peptone; 0.2%(v/v) trace element; and 2%(w/v) NaCl at pH 7.Keywords: Chromohalobacter sp., protease inhibitor, sponges.

Co-Authors , Widodo Abd. Rauf Patong Agnes Imelda Manurung Ahyar Ahmad ALBERTA RIKA PRATIWI Anja Meryandini Anja Meryandini Apon Zaenal Mustopa Apon Zaenal Mustopa Ardiansyah, Romadhony Aris Tri Wahyudi Bambang Prasetya DAHRUL SYAH Dedi Fardiaz Diana Lestari, Diana Diana Nur Afifah Efi Toding Tondok Ekowati Chasanah Elvira Syamsir Endang Yuli Purwani Eni Kusumaningtyas Eni Kusumaningtyas Enny Rimita Sembiring Evy Damayanthi Fitriyana, Intan Nur Fransisca Rungkat Zakaria Fransiska Rungkat Zakaria Fransiska Rungkat Zakaria Fransiska Rungkat Zakaria Haliza, Winda Hana Fitria Navratilova Hanifah Nuryani Lioe Harsi D. Kusumaningrum Hartati Chairunnisa Hasnah Natsir I Gusti Ngurah Kade Mahardika I wayan Teguh Wibawan Joshua Evan Katarina Aninda Karisma Palupi Kusmajadi Suradi Kusmajadi Suradi Laras Cempaka Laurentia Stephani Lilis Nuraida LILY MARIA GORETTI PANGGABEAN LINAWATI HARDJITO Meda Canti Meity Suradji Sinaga Muhammad Hanafi Palupi, Nurheni Sri Purwani, Endang Yuli Puspo Edi Giriwono R Susanti Raphaella Widiastuti Ratih Dewanti -Hariyadi Raymond R. Tjandrawinata Retno Damajanti Soejoedono Retno Damayanti Soejoedono Rinto . Rizki Maryam Astuti Rosmawati Perangiangin Rosmawaty Peranginangin Rosmawaty Peranginangin Rosmawaty Peranginangin Satya Nugroho SEDARNAWATI YASNI Setyani Budiari SHANTI RATNAKOMALA Sherly Valentina Sipriyadi Sipriyadi Sipriyadi Sri Budiarti Poerwanto Sri Sugiwati Subaryono Subaryono Subaryono Subaryono Subaryono Subaryono TATI NURHAYATI Wangsa Tirta Ismaya Wendry Setiyadi Putranto Winda Haliza Yanti Lim YOPI YOPI YULIN LESTARI Yuwanita Ardilasari

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