Article Per Year (5 Year)
p-Index From 2020 - 2025
0.751
P-Index
This Author published in this journals
All Journal The Journal of Experimental Life Sciences (JELS) Journal of Fisheries & Marine
Septiana, Siska
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Neuroscience

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Re-fermentation of Green Liberica Coffee (Coffea Liberica) Beans: Impact on the Caffeine and Antioxidant Content of the Roasted Beans Sunarharum, Wenny Bekti; Umami, Hindun Riza; Kartika, Annisa Aurora; Septiana, Siska; Mahatmanto, Tunjung
The Journal of Experimental Life Science Vol. 13 No. 2 (2023)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2023.013.02.001

Abstract

Coffee is renowned for its delightful taste and associated health benefits. A growing preference for lower-caffeine coffee is evident, but traditional decaffeination processes can inadvertently deplete vital bioactive compounds like antioxidants. This research explores the effects of re-fermentation on green liberica coffee beans to alter their caffeine and antioxidant levels. The re-fermentation was achieved using water and coffee cherry extract as media, while a control sample without re-fermentation was used for comparison. The study focused on caffeine content and antioxidant activity, measured as IC50. The results show that re-fermentation, whether with water or coffee cherry extract, led to decreased caffeine content and increased antioxidant activity. The re-fermentation process utilizing coffee cherry extract yielded the lowest caffeine content at 0.12% and exhibited the strongest antioxidant activity with an IC50 of 11.00 ± 1.21 ppm. Keywords: Antioxidant, caffeine, green coffee beans, liberica, re-fermentation.
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.  
Co-Authors Andi Kurniawan Arsita, Deby Aulia, Salma Shafrina Bachti, Achmad Syauqi EKO YULIANTO Ekowati Chasanah Fadila, Dhita Nur Fathma Syahbanu Firmansyah, Andy Hadi Munarko Hanif, Ahmad Royan Kartika, Annisa Aurora Kurnianto, Muhammad Alfid Leksono, Poniran Yudho Meliana, Elma Muhamad Basori, Muhamad Prananda, Yhogi Ria Permata Sari Rini, Dina Mustika Risky, Muhammad Susanti, Mia Aprilia Tinh, Nguyen Thi Thanh Tunjung Mahatmanto Umami, Hindun Riza Wenny Bekti Sunarharum Wibowo, Prasetyo Ari