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All Journal Jurnal Sains dan Teknologi Pangan Journal of Functional Food and Nutraceutical
Mulyani, Rizka
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Agriculture, Biological Sciences & Forestry Nursing

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Screening of Immunostimulatory Activity from Indonesian Kampung (Gallus domesticus) Egg White Water Extract: in vitro study Mulyani, Rizka; Harmayani, Eni; Nurliyani; Ishida, Momoko; Nishi, Kosuke; Sugahara, Takuya
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i1.68

Abstract

The most popular Indonesian native chicken, known as kampung chicken, is maintained under free-range conditions therefore it is prone to high environmental stress. Indonesian native chicken and its product are always regarded as having health benefits compared to commercial chicken by Indonesian society. But there is still limited report regarding Indonesian native chicken and its product. This study focused on screening immunostimulatory activity from Indonesian native chicken egg white using in vitro approaches as a functional food. Indonesian native chicken egg white (NEW) was extracted using distilled water supplemented to human-human hybridoma HB4C5 cells to examine the IgM production stimulating activity using ELISA. The gene expression was also examined using qRT-PCR. The ability of NEW on stimulating immunoglobulin production by mouse splenocytes was analyzed. Commercial egg white water extract (CEW) was used as a comparison. The data were analyzed using One-way ANOVA and continued by using post-hoc analysis using Tukey’s multiple comparison test. The results showed that NEW and CEW modulated IgM production by the HB4C5 cells 8.72-fold and 6.75-fold, respectively, compared to control. NEW stimulated immunoglobulin (Ig) production by the mouse splenocytes higher than CEW. To conclude, NEW provides an immunostimulating activity that can potentially act as a health-promoting food.
PENGARUHAN PENAMBAHAN BUBUK KELOR (Moringa oleifera) DAN SUBSTITUSI GULA STEVIA TERHADAP DAYA TERIMA, SIFAT FISIK, DAN FUNGSIONALITAS COKELAT SUSU Mulyani, Rizka; Adi, Prakoso; Sari, Putri Antasya Wandan; Ali, Mochamad Zulfan; Khirana, Ragil Siwi Puspa; Sari, Silvia Citra; Ningrum, Widya Rafika
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (927.224 KB) | DOI: 10.33772/jstp.v7i6.26449

Abstract

Pengembangan produk pangan fungsional yang dapat memberikan efek kesehatan menjadi sangat menarik akhir-akhir ini. Salah satu dari beberapa produk tersebut adalah cokelat fungsional dengan tambahan bahan seperti probiotik, bahan tinggi antioksidan dan bahan rendah gula. Pada penelitian ini telah diformulasikan coklat kelor dengan substitusi gula stevia yang kemudian diuji daya terimanya secara organoleptik. Selain itu, karakteristik fisik dan fungsionalitas (antioksidan dan total fenol) dari cokelat kelor berpemanis stevia ini juga telah diteliti. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 kali ulangan. Formulasi cokelat yang digunakan pada penelitian ini adalah P1 (bubuk kelor 2,5%: gula stevia 0,24%), P2 (bubuk kelor 3,75%: gula stevia 0,24%), dan P3 (bubuk kelor 5%: gula stevia 0,24%) dengan kontrol berupa K1 (tanpa penambahan bubuk kelor dan stevia), dan K2 (gula stevia 0,24%). Penambahan bubuk kelor dan stevia berpengaruh pada daya terima coklat. Dari ketiga perlakuan, sampel P1 memiliki daya terima yang paling baik. Hasil penilitian menunjukkan bahwa penambahan bubuk kelor dapat meningkatkan kadar abu, protein, dan serat kasar, menurunkan kadar gula total dan tidak mempengaruhi kadar lemak cokelat. Kandungan antioksidan dan total fenol cokelat juga meningkat dengan penambahan bubuk kelor. Produk cokelat dari penelitian ini memiliki potensi untuk menjadi produk pangan fungsional yang dapat memberikan efek kesehatan bagi tubuh. 
Co-Authors Adi, Prakoso Ali, Mochamad Zulfan Eni Harmayani Ishida, Momoko Khirana, Ragil Siwi Puspa Ningrum, Widya Rafika Nishi, Kosuke Nurliyani Sari, Putri Antasya Wandan Sari, Silvia Citra Sugahara, Takuya