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All Journal JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Hamidatun Hamidatun
Department Of Food Technology, Faculty Of Food Technology And Health, University Of Sahid
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health

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Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review Muhammad Alfid Kurnianto; Fathma Syahbanu; Hamidatun Hamidatun; Ifwarisan Defri; Yushinta Aristya Sanjaya
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.02.3

Abstract

Rusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo digestion, and in vitro hydrolysis using enzymes). The in vivo and in vitro methods are a widely used approach, but these methods are costly and time-consuming. These limitations could be solved by the bioinformatics approach. This method manages and interprets information about biological systems that employ computational methods. This study aimed to review recent studies on rusip and similar fermented fish and peptide bioactive with their bioactivity), steps, advantages, and limitations of bioactive peptide studies using the bioinformatics approach. The review article was written using narrative literature review method, which based on in-depth investigation from scientific literatures by identifing keywords, reviewing the content of articles, and synthesizing the findings. The results showed that using bioinformatics has provided opportunities for the development of bioactive peptides. Through this method, bioactive peptide identification begins with determining the main sample protein and the enzymes in protein hydrolysis. The further steps are protein hydrolysis simulation, determining the potential for bioactivity, and molecular docking. The bioinformatics analyses were performed synergistically to predict the protein or peptide characteristics from the sample and its bioactivity and determine its interaction with their receptor. However, despite the advantages, the bioinformatics approach also has several limitations, such as the lack of certain types of proteins or peptides in the database and hydrolysis simulation tool. Combining conventional and in silico methods (hybrid method) is potential to obtain the new and promising bioactive peptides from rusip and other fermented fish (i.e., budu, bekasam, and pla duk ra) and meat products for development product, both functional food and supplements.
Pengaruh Variasi Lama Waktu Perebusan terhadap Karakteristik Fisikokimia Tepung Kluwih Termodifikasi dengan Metode Perebusan-Pendinginan Lukman Azis; Azzahra Putri Diandra; Lumina Astrid Utami; Hamidatun Hamidatun
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 11, No 2 (2026): Mei 2026
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v11i2.5468

Abstract

Kluwih (Artocarpus camansi) is an underutilized starch-rich crop with promising potential for development as a functional food ingredient through starch modification. This study aimed to analyse the physicochemical properties of modified kluwih flour produced via a boiling–cooling process. A completely randomized design (CRD) with a single factor namely boiling time (0, 5, 10, and 15 min) was applied, followed by cooling and drying. The evaluated parameters included proximate composition (moisture, ash, fat, protein, and carbohydrate by difference), amylose and amylopectin contents, resistant starch, and color characteristics (L, a*, b*). Boiling time significantly influenced most physicochemical attributes (p < 0.05). Prolonged boiling increased moisture, carbohydrate, and resistant starch contents, while decreasing fat, protein, ash, and amylose levels. The highest resistant starch content (16.74 g/100 g) was achieved at 15 min of boiling. These changes are attributed to starch gelatinization during heating and subsequent retrogradation upon cooling. Furthermore, boiling duration significantly affected flour brightness. In conclusion, the boiling–cooling method effectively modified the physicochemical characteristics of kluwih flour. A 15-min boiling treatment optimized resistant starch formation, highlighting its potential for functional food applications.Keywords - Boiling–Cooling, Kluwih, Modified Flour, Proximate Composition, Resistant Starch.
Co-Authors Azzahra Putri Diandra Fathma Syahbanu Ifwarisan Defri Lukman Azis Lumina Astrid Utami Muhammad Alfid Kurnianto Yushinta Aristya Sanjaya