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All Journal HAYATI Journal of Biosciences MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Animal Production : Indonesian Journal of Animal Production Akta Agrosia Jurnal Teknologi Hasil Peternakan Jurnal Agripet Animal Production
Cahyo Budiman
Department Of Animal Production And Technology, Faculty Of Animal Science, Institut Pertanian Bogor, Bogor, 16680, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Veterinary Other

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The Inhibitory Properties of the Single-Chain 2S Albumin Seed Storage Protein from Theobroma cacao Karim, Norzulaiha Abd.; Budiman, Cahyo; Awang, Azwan; Rodrigues, Kenneth F.
Akta Agrosia Vol 28 No 1 (2025)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP), Fakultas Pertanian, Universitas Bengkkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/aa.28.1.8-14

Abstract

2S albumin seed storage proteins from Theobroma cacao (Tc-2S) are known for their roles in plant defense mechanisms due to their antimicrobial properties. However, it remains unclear whether both the light and heavy chains of Tc-2S are required for this activity. This study develops an expression system for the single-chain precursor of Tc-2S and evaluate its antimicrobial activity. Specifically, the heavy-chain subunit (Tc-9M), corresponding to residues 78 to 150 of the Tc-2S precursor, was cloned and expressed in a heterologous system. The resulting Tc-9M protein, expressed as a fully soluble protein, was purified via column chromatography, yielding 24 mg of pure protein from 300 mL of the expression culture. Antibacterial and antifungal activity was assessed using the Kirby-Bauer disc diffusion method, revealing that Tc-9M remarkably inhibited the growth of several bacterial strains, including Salmonella sp., Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus cereus. Additionally, Tc-9M inhibited the growth of the yeasts Saccharomyces cerevisiae and Pichia pastoris but showed no activity against the fungus Trichoderma asperellum. These findings ndicate that the single-chain Tc-2S may be sufficient for antimicrobial defense in plants. Because the characterization of the Tc-9M protein has not been previously reported, this work provides a basis for further exploration of the biological significance of the 2S albumin subunit in plant defense.  เว็บสล็อต Keywords: 2S albumin protein, antibacterial, antifungal, heavy-chain peptide, Theobroma cacao  
Physical, Chemical and Organoleptic Characteristics of Lactose-Free Milk-Based Ice Cream Arifin, Muhamad; Detiara, Azzahra; Arief, Irma Isnafia; Soenarno, Moch. Sriduresta; Fajr, Aulia Irhamni; Wulandari, Zakiah; Suryati, Tuti; Apriantini, Astari; ., Salundik; Murtini, Devi; Budiman, Cahyo; Taufik, Epi
Jurnal Teknologi Hasil Peternakan Vol 6, No 1 (2025): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i1.61822

Abstract

Lactose-intolerant individuals avoid consuming milk and dairy products, which may lead to deficiencies in essential nutrients naturally present in milk. Lactose-free milk, characterized by its higher sweetness compared to full-cream milk, serves as an ideal base for ice cream—a widely consumed product valued for its sweetness and unique texture. This study aims to analyze the physical, chemical and organoleptic characteristics of lactose-free ice cream. Lactose-free milk was produced using 0.2% lactase enzyme. The evaluated parameters included viscosity, overrun, melting time, pH, sweetness level, total caloric content, lactose content, and organoleptic properties. Data were analyzed using a t-test by comparing ice cream made with whole milk and lactose-free milk. The results indicated that lactose-free ice cream exhibited a significantly higher overrun (p < 0.05), a sweeter taste, and lower total caloric content. However, it had a shorter melting time. No significant differences (p > 0.05) were observed in viscosity, pH, or organoleptic properties. These findings suggest that lactose-free ice cream demonstrates a comparable level of consumer acceptance to whole milk-based ice cream. Keywords: ice cream, lactase, lactose free milk, lactose intolerant,  whole milk
The Potential of Bioactive Peptides from Trypsin-Hydrolyzed Egg White of IPB-D1 Chicken as Antioxidant and Antibacterial Aryanti, Nova; Wulandari, Zakiah; Budiman, Cahyo
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 4 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.4.696

Abstract

The IPB-D1 chicken is the outcome of crossbreeding native Indonesian chickens and can produce eggs high in protein, which is excellent for bioactive peptide manufacturing. Egg white hydrolysates contain bioactive peptides with antioxidant and antibacterial properties. The purpose of this work was to assess the antioxidant and antibacterial properties of bioactive peptides produced from IPB-D1 egg white hydrolyzed with trypsin. The research procedures included determining the Haugh unit (HU) value, protein content, degree of hydrolysis (DH), and antioxidant and antibacterial activity. The hydrolysate inhibited DPPH by 44.82% and had an antioxidant capacity of 23.16 mg EVC 100/g. The hydrolysate had greater inhibition zones against Gram-positive and Gram-negative bacteria than the non-hydrolyzed egg white, indicating its antibacterial action. Inhibition zone sizes ranged from 2.42 to 3.48 mm. The findings show that enzymatic hydrolysis of IPB-D1 egg white with trypsin significantly improves its antioxidant and antibacterial properties. Keywords: antibacterial, antioxidant, bioactive peptide, IPB-D1 chicken, trypsin enzyme
Characteristics and Antibacterial Activity of ZnO Nanoparticle Fortified Probiotic Yogurt Erlita Sari, Pipit; Abidin, Zaenal; Arief, Irma Isnafia; Budiman, Cahyo
Buletin Peternakan Vol 48, No 4 (2024): BULETIN PETERNAKAN VOL. 48 (4) NOVEMBER 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i4.94145

Abstract

Zinc deficiency is a major health issue in developing nations, especially in Southeast and South Asia. To address this, food fortification using nanotechnology, such as ZnO nanoparticles deemed safe by the US FDA, can enhance daily zinc intake essential for growth and immune health. This research emphasizes on yoghurt fortification with various types: ZnO nanoparticle fortification and the addition of probiotic bacteria Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 (Accession Number: OR473281) and aims to analyze the nutritional value, characteristics, total lactic acid bacteria (LAB) and antibacterial activity of probiotic yogurt fortified with ZnO nanoparticles. There were six levels of treatment designed in this study and each treatment was tested three times. The statistical test used in analyzing the nutritional value, characteristics, total LAB and antibacterial activity in this study is the Tukey test which is applied as a multiple range test while in organoleptic testing using the Kruskal-Wallis non-parametric test. The results showed that the fortification of yogurt with ZnO nanoparticles had significant interaction (p<0.05) on yogurt viscosity, LAB content, and color attributes in hedonic quality test. The antibacterial activity towards Staphylococcus aureus and Escherichia coli produced by six treatments were moderate, with inhibition zones ranging between 5 to 10 mm. This study concluded that the fortified yoghurt treatment met the Indonesian National Standard (SNI), demonstrating the potential of this approach in addressing zinc deficiency in at-risk populations. This research underscores the promise of nanotechnology in food fortification strategies to combat micronutrient deficiencies globally
Co-Authors 'Izzati, Farah Diba Ahmad Furqon Apriantini, Astari Aryanti, Nova Asep Gunawan Awang, Azwan Cece Sumantri Dedi Fardiaz Detiara, Azzahra Dian Herawati Epi Taufik Erlita Sari, Pipit Fajri, Aulia Irhamni Irma Isnafia Arief Isyana Khaerunnisa Isyana Khaerunnisa Jakaria Jakaria Karim, Norzulaiha Abd. Katrin Roosita Listyarini, Kasita Maggy Thenawijaya Muhamad Arifin, Muhamad Muhammad Suhendra, Muhammad Murtini, Devi Nancy Dewi Yuliana Noraimah Binti Sulaiman Noraimah Binti Sulaiman Olfa Mega Ratna Sholatia Harahap Rodrigues, Kenneth F. Saiful Anwar Salundik . Sitta Fitri Rahmadhina Soenarno, Moch. Sriduresta Tuti Suryati Yong Soo Kim Zaenal Abidin Zakiah Wulandari