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All Journal Biology, Medicine, & Natural Product Chemistry Amerta Nutrition Jurnal Teknologi Pangan Journal of Fisheries & Marine
Rini, Dina Mustika
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Medicine & Pharmacology Nursing Public Health Other

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Pemanfaatan Kulit Garcinia mangostana L. sebagai Imunomodulator untuk Meningkatkan Kualitas Sumber Daya Manusia: Sebuah Tinjauan Sistematis: Utilization of Garcinia mangostana L. Peel as an Immunomodulator to Improve the Quality of Human Resources: A Systematic Review Pratiwi, Yunita Satya; Rini, Dina Mustika; Defri, Ifwarisan; Qubra, Tawaffani; Maulidi, Nadien Mutia Intan
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.377-388

Abstract

Background: Mangosteen (Garcinia mangostana L.) is recognized for its immunomodulatory properties, which can rejuvenate, regulate, and modulate immune system function. As a rich source of antioxidants, mangosteen peel has the potential to enhance immune responses and improve overall health status. However, further investigation into the biological mechanisms underlying its immunomodulatory effects remains limited. Objectives: This review aims to explore the various biological functions of mangosteen peel related to immunomodulation and examine its therapeutic potential in improving human health. Methods: A Systematic Literature Review (SLR) was conducted, focusing on articles published between 2013 and 2023. From a total of 132 articles identified, ten were selected based on relevance and research quality. Discussions: The review reveals significant associations between the properties of mangosteen peel, such as its anti-diabetic, anti-obesity, antidepressant, anti-inflammatory, anticancer, and antioxidant activities, and the complex network of immune cell responses. Nevertheless, most studies have not clearly identified the specific compounds responsible for these immunomodulatory effects, and the underlying mechanisms remain unclear. Further comprehensive studies are necessary to isolate and identify the bioactive compounds in mangosteen peel extract, beyond xanthones, to better understand their diverse therapeutic effects and mechanisms. Well-designed clinical trials involving diverse populations, including vulnerable groups, are essential to validate the efficacy and safety of the extract in various therapeutic contexts. Conclusions: This review provides valuable insights into the potential of mangosteen peel as an immunomodulator and lays the groundwork for future research aimed at utilizing its therapeutic properties to improve human health.
Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds Kurnianto, Muhammad Alfid; Aulia, Salma Shafrina; Septiana, Siska; Syahbanu, Fathma; Munarko, Hadi; Tinh, Nguyen Thi Thanh; Chasanah, Ekowati; Rini, Dina Mustika
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 3 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v17i3.74936

Abstract

Graphical Abstract Highlight Research Fermentation improves the biological function of proteins. Bioactive peptides increase after fermentation. Indonesia has many unexplored sources of bioactive peptides in fermented food. Indonesian high-protein fermented foods have high bioactivity potential. Research is needed on the bioactivity of Indonesian bioactive peptides sources for broader health implications.     Abstract Bioactive peptides (BPs) are short protein fragments with significant physiological functions, including antioxidant, antihypertensive, antimicrobial, and antidiabetic activities. These compounds are commonly released during fermentation, making high-protein fermented foods (HPFF) a promising source of natural health-promoting agents. Indonesia, with its rich biodiversity and long-standing tradition of fermentation, offers a unique variety of traditional HPFF. However, the potential of these indigenous products as BP sources remains underexplored and poorly represented in the global literature. This review aims to examine Indonesian traditional HPFF as a source of BPs, categorize them based on raw material, and highlight their functional and health-related properties. A literature review was conducted using publications from Scopus, PubMed, ProQuest, Google Scholar, and SINTA (2000–2023). The search applied Boolean strategies and the PEO (Population, Exposure, Outcome) framework to identify relevant studies on fermented foods, bioactive peptides, and their biological activities. Indonesian HPFF including tempeh, rusip, dangke, pekasam, and cangkuk contain BPs with diverse bioactivities. Tempeh shows antidiabetic and antihypertensive potential; rusip exhibits antioxidant and cholesterol-lowering effects; dangke and cangkuk demonstrate antimicrobial and ACE-inhibitory activities. These functional properties are influenced by substrate type (e.g., legumes, fish, milk), microbial composition (lactic acid bacteria, Bacillus spp., yeasts), and fermentation conditions. Notably, certain Indonesian HPFF exhibit multi-functional peptides with synergistic health effects, suggesting significant therapeutic promise. This review bridges a critical knowledge gap by consolidating evidence on BPs from Indonesian HPFF. It provides a foundation for future investigations into peptide bioactivity, supports functional food innovation, and highlights the global relevance of Indonesia’s fermentation heritage in health science and sustainable nutrition.  
Identification of Gamma-Aminobutyricacid (GABA) of Tempeh Made from Koro Kratok (Phaseolus lunatus) Bean and Beluntas (Plunchea indica) Leaves as Glucose Stabilizer Istiqomah, Istiqomah; Rini, Dina Mustika; Tania, Larisa; Hidayati, Sholihatil; Usman, Mohammad Rofik
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.645-654

Abstract

The tempeh available on the market is predominantly made from imported soybeans, but alternative formulations using locally sourced legumes, such as koro kratok (Phaseolus lunatus), have been explored. This study investigates the potential of koro kratok tempeh enriched with Plunchea indica (beluntas) leaves to improve its functionality. The study will evaluate gamma-aminobutyric acid (GABA) levels and physicochemical changes during fermentation. Tempeh was produced using different koro kratok-to-P. indica leaf ratios (100:0, 75:25, and 50:50). Key parameters observed included mycelium development and the content of fat, moisture, ash, protein, carbohydrates, and pH. Adding P. indica increased the fat content by 0.66–2.28%, the moisture content by 68.81–78.42%, and the ash content by 0.36–1.09%. Meanwhile, the protein content ranged from 6.62–8.87%, the carbohydrate content from 12.07–21.31%, and the pH between 4.21–4.25. The inclusion of P. indica also altered the profile of dominant volatile compounds. GABA was detected in all samples, and in vivo studies showed improved blood glucose levels and glucose tolerance in prediabetic rats. These results suggest that koro kratok tempeh enriched with P. indica leaves could be a promising functional food for regulating blood glucose.
PERUBAHAN PARAMETER BIOKIMIA DAN AKTIVITAS ANTIOKSIDAN RUSIP SELAMA PERIODE FERMENTASI Agustina, Farida; Rini, Dina Mustika; Kurnianto, Muhammad Alfid; Priyanto, Anugerah Dany
Jurnal Teknologi Pangan Vol 19, No 2 : DESEMBER 2025
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v19i2.5383

Abstract

Rusip adalah produk fermentasi tradisional berbahan ikan teri dari Bangka Belitung yang kaya metabolit penentu cita rasa dan bioaktivitas. Selama fermentasi, parameter biokimia rusip mengalami perubahan, termasuk pH, protein, asam amino, dan asam lemak. Potensi aktivitas antioksidan pada rusip juga tinggi, namun dinamika perubahannya selama fermentasi masih jarang diteliti. Oleh karena itu, tujuan penelitian ini untuk melakukan kuantifikasi pada parameter biokimia dan antioksidan rusip selama fermentasi. Penelitian ini menganalisis perubahan biokimia dan antioksidan pada tiga durasi fermentasi (0, 10, 20 hari). Fermentasi dibuat menggunakan ikan teri, garam, dan gula aren yang difermentasi secara spontan. Metode yang digunakan pada penelitian ini adalah analisis pH dengan pH meter, analisis protein terlarut dengan metode lowry, total asam amino bebas dengan spektrofotometri, asam lemak bebas dengan volumetri, serta uji antioksidan dengan AEAC. Hasil yang didapatkan adalah pH turun dari 6,59 ± 0,247 menjadi 3,60 ± 0,424, protein terlarut naik dari 2,41 ± 0,170 menjadi 7,57 ± 0,396, total asam amino bebas naik dari 14,06 g leusin (0 hari) menjadi 37,13 g leusin (20 hari), asam lemak bebas dari 4,43 ± 0,14 menjadi 14,15 ± 0,36, dan antioksidan setara 274,20–311,13 μg asam askorbat/g.
Co-Authors Agustina, Farida Aulia, Salma Shafrina Defri, Ifwarisan Ekowati Chasanah Fathma Syahbanu Hadi Munarko Hidayati, Sholihatil Istiqomah Hariyanto Kurnianto, Muhammad Alfid Kurnianto, Muhammad Alfid Maulidi, Nadien Mutia Intan Mohammad Rofik Usman Priyanto, Anugerah Dany Qubra, Tawaffani Septiana, Siska Tania, Larisa Tinh, Nguyen Thi Thanh Yunita Satya Pratiwi