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All Journal Dental Journal (Majalah Kedokteran Gigi) Journal of Agri-Food Science and Technology (JAFoST)
Kita, Masaki
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Dentistry

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Comparison of Yam Composite Cookies Sensory Characteristic Between Sugar and Stevia Sweeteners Makiyah, Sri Nabawiyati Nurul; Setyawati, Ika; Rahmadhia, Safinta Nurindra; Tasminatun, Sri; Kita, Masaki
Journal of Agri-Food Science and Technology Vol. 5 No. 2 (2024): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i2.10211

Abstract

Yam (Dioscorea alata L.) is one source of carbohydrates with a low glycemic index. It is useful for controlling blood glucose levels. Yam has high carbohydrate and protein content but low sugar content. This research contributed to compare the sensory characteristics of the yam composite cookies between sugar and stevia sweeteners. This research is a quasi-experimental study with a cross-sectional design. Purple yam tubers were made into yam flour. The composite was made from yam flour and green bean flour (F1=100:0; F2= 80:20; F3= 60:40; F4= 40:60; F5= 20:80) (%w/w). Composites were processed into cookies with sugar and stevia sweeteners. Cookies with sugar and stevia sweeteners tested sensory characteristics to 31 in healthy adults aged 25-35. The results showed that the sensory characteristics of shape, size, color, texture, sweet taste and umami taste of yam cookies with sugar sweetener were not better than stevia sweetener. In contrast, the sub-variables of aroma, taste, and overall sweet potato cake with sugar were better than stevia. This implies that yam composite cookies with stevia sweeteners are healthier, but less desirable.
Potential of Bombyx mori fibroin peptide as an inhibitor of BMP2 and TGFB1 in the treatment of pulp tissue damage Puspita, Sartika; Makiyah, Sri Nabawiyati Nurul; Kita, Masaki; Ahkam, Ahmad Hafidul
Dental Journal (Majalah Kedokteran Gigi) Vol. 58 No. 4 (2025): December
Publisher : Faculty of Dental Medicine, Universitas Airlangga https://fkg.unair.ac.id/en

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/j.djmkg.v58.i4.p395-401

Abstract

Background: Silk from Bombyx mori, a species of silkworm, contains fibroin, which has good biocompatibility and is potentially suitable for medical applications, especially in the treatment of tissue damage. Purpose: This study evaluated the potential interaction of B. mori fibroin peptides with bone morphogenetic protein 2 (BMP2) and transforming growth factor beta 1 (TGFB1), which are protein markers for dentine reparative activity. Methods: The research was carried out in silico. The three-dimensional structure of the proteins was obtained from the Research Collaboratory for Structural Bioinformatics Protein Data Bank (RCSB PDB), and the antimicrobial potential of fibroin was evaluated using Antimicrobial Peptide Scanner v.1, the Collection of Anti-Microbial Peptides (CAMPR3), PeptideRanker, ToxinPred, AlgPred, and AllergenFP. Molecular modeling and analysis were performed with trRosetta, PrankWeb, the HDOCK server, and Discovery Studio. Results: The light chain 1 peptide (LC1), light chain 2 peptide (LC2), heavy chain 2 (HC2), and heavy chain 7 (HC7) showed high binding affinity to BMP2, while LC2, HC1, HC3, and HC6 showed high binding affinity to TGFB1 compared to silicic acid as a standard anti-inflammatory drug. Conclusion: These seven peptides can potentially interact with BMP2 or TGFB1 and might have anti-inflammatory capability.
Co-Authors Ahkam, Ahmad Hafidul Rahmadhia, Safinta Nurinda Sartika Puspita Setyawati, Ika SN Nurul Makiyah Sri Tasminatun