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PARAMETER KINETIKA INAKTIVASI TERMAL DAN ISOLASI Staphylococcus aureus PADA MINUMAN DARI GEL CINCAU HIJAU DAN ROSELA Eko Hari Purnomo; Puspo Edi Giriwono; Dias Indrasti; Antung Sima Firlieyanti; Andini Giwang Kinasih
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.466 KB) | DOI: 10.6066/jtip.2015.26.1.124

Abstract

Information about heat resistance (D and z values) of target bacteria is needed for the thermal process design on drink from Green Grass Jelly (Premna oblongifolia Merr.) and Roselle (Hibiscus sabdariffa L.), so it can guarantee quality and safety of the product. The objectives of this research were to isolate Staphylococcus aureus from commercial green grass jelly and to determine the D and z values of Staphylococcus aureus (from commercial product and standard clinical isolate ATCC 25923) on heating menstruum of green grass jelly and roselle. Isolation of S. aureus was done by inoculation in selective medium, D and z values of Staphylococcus aureus were assessed by heating at constant temperatures of 57, 53, 49, and 45°C during the time interval 2.5, 5, 10, and 15 minutes. The results showed that one isolate (Isolate A) gave positive response of Staphylococcus aureus in isolation tests and had similar percentage with the reference culture of 41.8% using the API Staph Kit. Heat resistance of Staphylococcus aureus (represented as D value) isolated from green grass jelly at constant heating temperature of D45, D49, D53 and D57 were 32.3, 17.9, 4.6, and 1.5 minutes. On the other hand, D value of isolates ATCC 25923 (standard clinical isolate) at constant heating temperature of D45, D49, D53 and D57 were 18.5, 6.8, 2.9, and 1.4 minutes. The z value of isolates A and ATCC 25923 were 8.8°C and 10.8°C. Smaller z value of isolate A showed that pasteurization process can be accelerated and optimized with increasing the temperature slightly but has the same lethality effect.
Sensitivitas Ekstrak Protein Kacang Tanah (Arachis hypogaea L.) sebagai Larutan Uji Tusuk Kulit Sri Yadial Chalid; Fransiska R. Zakaria; Dahrul Syah; Puspo Edi Giriwono
Warta Industri Hasil Pertanian Vol 37, No 2 (2020)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v37i2.6195

Abstract

ABSTRAK: Kacang tanah merupakan jenis kacang-kacangan penyebab utama alergi makanan baik pada anak-anak atapun orang dewasa dan kasus alergi kacang tanah tiap tahun terus meningkat. Tidak mengkonsumsi semua makanan pencetus alergi merupakan cara terbaik untuk pengobatan alergi. Tidak mengkonsumsi makanan tertentu harus berdasarkan uji alergi seperti Uji Tusuk Kulit (UTK). Larutan untuk UTK adalah ekstrak protein dalam bentuk larutan. Penelitian ini bertujuan menggunakan ekstrak protein kacang tanah yang dibudidayakan di Indonesia sebagai larutan untuk UTK, menentukan sensitivitas dan spesifitas ekstrak protein kacang tanah. Protein kacang tanah diekstrak pada titik isoelektrik, dikarakterisasi dengan SDS-PAGE dan immunoblotting. Formulasi larutan UTK mengacu pada European Pharmacopoeia Monograph on Allergen Products 7 (2010:1063). Sebanyak sepuluh orang yang menyatakan diri alergi makanan dan sembilan orang tidak alergi dijadikan subjek lalu dikonfirmasi dengan cara mencukitkan ekstrak protein kacang tanah pada kulit tangan bagian bawah. Serum subjek dikumpulkan untuk pengujian IgE total, IgE spesifik, immunoblotting, sensitivitas dan spesifitas ekstrak. Sensitivitas ekstrak protein kacang tanah didapatkan sebesar 90,9% dengan kesalahan negatif sebesar 9,1% dan spesifitas sebesar 100%.  Larutan UTK mengandung protein alergen dengan kisaran berat molekul 10 sampai 49 kDa. Ekstrak protein kacang tanah yang dibudidayakan di Indonesia berpotensi dikembangkan menjadi larutan untuk uji tusuk kulit.Kata kunci: alergi, immunoblotting, kacang tanah, sensitivitasABSTRACT: Peanuts are the main cause of allergies in children and adults. Annually, people with peanut allergies continues to rise. The best way to prevent allergies is avoiding foods that cause allergies, not consuming certain foods should be enforced based on allergy testing such as SPT (skin prick test). The solution for the skin prick test is a protein extract in solution form. The study aims to use the peanut protein extract cultivated in Indonesia as a solution for skin prick testing, to determine the sensitivity and specificity of the peanut protein extract. The peanut protein was extracted at the isoelectric point, characterized by SDS-PAGE and immunoblotting. The formulation of SPT reagent refers to the European Pharmacopoeia Monograph on Allergen Products 7 (2010: 1063). Ten people who stated that they were allergic to food and nine people who were not allergic were subjected to it and confirmed by pinching the peanut protein extract on the skin of the lower hand. Serum of the subjects was collected for test of total IgE, specific IgE, and immunoblotting, sensitivity and specificity of reagent for SPT. The sensitivity of peanut protein extract in this study was 90.9% with a negative error of 9.1% and specificity of 100%. SPT results showed that all subjects who tested positive and immunoblotting test is also positive that bind peanut protein with a molecular weight 10-49 kDa. The peanut protein extract cultivated in Indonesia has the potential to be developed into a solution for skin prick testing.Keywords:  allergies, immunoblotting, peanuts, sensitivity
Enterococcus faecium 1.15 Isolated from Bakasam Showed Milk Clotting Activity Kusumaningrum, Harsi Dewantari; Giriwono, Puspo Edi; Mustopa, Apon Zaenal; Chairunnisa, Hartati; Suradi, Kusmajadi; Putranto, Wendry Setiyadi; Suhartono, Maggy Thenawidjaja
ANNALES BOGORIENSES Vol 21, No 1 (2017): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.913 KB) | DOI: 10.14203/ab.v21i1.293

Abstract

The Lactic Acid Bacteria with Milk Clotting Activity (MCA) were isolated from Bakasam, an Indonesian traditional fermented meat. The isolate screening was carried out using modified method of Skim Milk Agar and Milk Clotting Activity Test, and the isolate was then identified using 16S rRNA. We found 4 isolates that showed MCA of 18-20 SU/ml. Identification using 16S rRNA indicated that the isolate ALG.1.15 was 99% (FR3-F primer) and 99% (FR3-R primer) identic with Enterococcus faecium. The isolate potentially produced renin-like protease to subtitute renin from veal.  
KOMPONEN BIOAKTIF KOPI BERPOTENSI SEBAGAI ANTIDIABETES / The Potency of Bioactive Compounds of Coffee as Antidiabetis Tarigan, Elsera Br; Herawati, Dian; Giriwono, Puspo Edi
Perspektif Vol 19, No 1 (2020): Juni 2020
Publisher : Puslitbang Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/psp.v19n1.2020.41-52

Abstract

Recently, the popularity of coffee is gaining popularity. The researcher found that the benefit of coffee was not refreshing only but also improved the quality of health. These effectsexistdue to the natural bioactive compounds found in the coffee. The bioactive compounds of coffee have activity as an antioxidant, anti-inflammation, anti-microbe, and recently as antidiabetic. The major compounds found in coffee were chlorogenic acid, trigonelline, diterpene, and Maillard reaction product (exp.melanoidin). The objective of this study was to explore the bioactive compounds of coffee and the potency antidiabetic, conducted by in-vitro, in-vivo, clinically, and epidemiology intergrately. The in-vitro analysis shown thatcoffee had activity asan inhibitor a-glucosidase, the compounds were chlorogenic acids. In the in-vivo study,coffee brewwas able to reduce blood glucose concentration of a rat model of type-2 diabetes by increasing insulin sensitivity. Caffeine and chlorogenic acids probably had an antagonist effect on glucose response. At the early stage of a clinical study, blood glucose concentration tend too increasedacutely and gradually reduces along with insulin sensitivity higher. A chlorogenic acid had a potency to decrease blood glucose concentration byseveral mechanisms such as -glucosidase inhibitory and raise insulin sensitivity. Furthermore, epidemiology studied shown that the efficacy of coffee consumption in the long-termwas able to reduce the risk of diabetes type 2. The effectiveness of coffee as antidiabetic depends on some factors such as gender and variation of coffee such asvariety, brewing technique, and frequency consumption of coffee.ABSTRAK Konsumen kopi saat ini makin meningkat, kepopulerannya ditandai dengan industri hilir kopi yang merebak di tengah-tengah masyarakat. Konsumsi kopi selain memberikan efek menyegarkan juga memiliki manfaat dalam meningkatkan taraf  kesehatan konsumennya. Komponen bioaktif pada kopi memiliki aktivitas seperti antioksidan, antiinflamasi, antimikroba dan antidiabetes. Kandungan biokatif kopi yang berperan dalam aktivitas tersebut adalah asam klorogenat, trigonelin, diterpen dan produk reaksi Maillard (cth.melanoidin). Tujuan dari tulisan ini adalah menggali senyawa bioaktif yang terdapat pada kopi dan potensinya sebagai antidiabetes secara terpadu baik secara in-vitro, in-vivo, klinis dan epidemiologi. Berdasarkan penelitian secarain–vitrobahwa komponen bioaktif kopi yang berperan dalam menghambat aktivitas a-glukosidase adalah asam klorogenat. Secara in-vivobahwa seduhan kopi yang dikonsumsi oleh tikus penderita diabetes menghasilkan kadar glukosa darah yang menurun karena peningkatan sensitivitas insulin. Efek kafein kemungkinanberlawanan dengan asam klorogenat terhadap glukosa darah. Pada awal pengujian secara klinis kadar glukosa darah akan meningkat secara akut dan kemudian menurun seiring meningkatnya efek asam klorogenat. Asam klorogenat akan berperan dalam menghambat transportasi glukosa dan meningkatkan sensitivitas insulin. Penelitian secara epidemiologi menunjukkan bahwa konsumsi kopi dalam jangka waktu yang lebih lama dapat menurunkan resiko penyakit diabetes mellitus tipe 2. Persentase penurunan penyakit diabetes melitus dipengaruhi oleh faktor gender dan variasi kopi seperti jenis, teknik menyeduh dan frekuensi konsumsi kopi.
Evaluation of glycemic index determination method Ratna Sari Listyaningrum; Didah Nur Faridah; Puspo Edi Giriwono; Masayu Nur Ulfa
Pharmaciana Vol 11, No 2 (2021): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/pharmaciana.v11i2.20666

Abstract

In Indonesia, determination of glycemic index (GI) was performed according to approved protocols prescribed by FAO (1998) and BPOM (2011); but, remarkable differences among these methods exist, primarily regarding the points of recommendation. This present work aimed to evaluate the technical steps of the protocol for determining GI between two protocols recommended by BPOM (2011) and FAO (1998). Ten healthy subjects (age 21-36 years old and body mass index (BMI) 18.5-24.9 kg/m2) were recruited for the study. The blood glucose was measured with repeated glucose trials, while the number of sampling points for the blood glucose test was also investigated. The range of GI for rice, wheat cookies, NS-cookies, HMT-cookies were 68 – 77; 55 – 60; 35 – 43; 35 – 41, respectively, using the combination of three different aspects between FAO and BPOM protocol. Noticeably, the difference in glucose trials did not cause significant variations to GI (n=10, p>0.05). Regarding statistical performance between methods, the Coefficient of Variance (CV) resulted from BPOM protocol (10 subjects, 5 sampling points) ranged 37 to 49%, being slightly higher compared to CV obtained from FAO protocol (7 subjects with triplicate glucose trials, 7 sampling points), i.e., 33% and 35%. The conclusive remark was noticed, that the most satisfying protocol for determination of GI was achieved using no less than two reference food trials, seven subjects, and seven blood sampling points.
PENGARUH MINUMAN BEROKSIGEN TERHADAP SISTEM IMUN, KADAR MALONALDEHIDA DAN PERFORMA RESPONDEN MAHASISWA OLAHRAGAWAN [Effect of Oxygenated Water on Immune System, Malonaldehyde Content and Student-Athlete Performance] Cesar Welya Refdi; Fransiska Rungkat Zakaria; Puspo Edi Giriwono
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (489.684 KB) | DOI: 10.6066/jtip.2014.25.1.90

Abstract

PENGARUH MINUMAN BEROKSIGEN TERHADAP  SISTEM IMUN, KADAR MALONALDEHIDA DAN PERFORMA RESPONDEN MAHASISWA OLAHRAGAWAN[Effect of Oxygenated Water on Immune System, Malonaldehyde Content and Student-Athlete Performance]Cesar Welya Refdi, Fransiska Rungkat Zakaria* dan Puspo Edi GiriwonoDepartemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Diterima 23 Agustus 2013 / Disetujui 01 Juli 2014ABSTRACT   Exercise requires more oxygen input and cannot be fully obtained through breathing. The body has a homeostatic system, when more ATP is needed, the more oxygen is required by the body. Limited supply of oxygen such as those happens in athlete’s body automatically switches the respiration from aerobic into anaerobic. This situation results in building up of lactic acid which in turn lowers the energy for cellular metabolism as well asenergy for exercise. The purpose of this study was to assess the effects of short-term and long-term drinking of oxygenated water on lactic acid and energy expenditure (EE) in exercise performance; Cluster of Differentiation-4 (CD4), CD8, CD56, Interleukin-6 (IL-6) contents; and level of malonaldehyde. During short-term intervention, 12 male student volunteers drank oxygenated (50, 80 and 130 ppm) water and normal mineral water, 15 minutes before treadmill and after treadmill (10 Kmh). The lactic acid concentration was measured before and after treadmill, and 5 minutes after the reconsumption of the oxygenated water. During long-term intervention, 17 male student volunteers drank oxygenated (100 ppm) water twice a day for 21 days. The blood plasma and lymphocyte sampled before and after intervention were analyzed for the same parameters. The results showed that oxygenated water had no effect on lactic acid accumulations and EE. Similarlyt he long-term study showed that oxygenated water did not affect CD4 and CD8, had no harmful effect on IL-6 and malonaldehyde, yet it significantly increased the CD56 content.  
PENETAPAN KADAR TOTAL ARSENIK DALAM MAKANAN PENDAMPING AIR SUSU IBU DENGAN INSTRUMEN AAS-HVG: VERIFIKASI METODE DAN PERBANDINGAN PROGRAM MICROWAVE Lioe, Hanifah Nuryani; Suyanto, Suyanto; Giriwono, Puspo Edi; Fardiaz, Dedi
Jurnal Teknologi Pertanian Vol 22, No 2 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2021.022.02.6

Abstract

ABSTRAKPemilihan program digesti sampel dengan microwave penting dilakukan untuk memperoleh hasil destruksi yang sempurna. Kesempurnaan destruksi sampel menentukan keberterimaan parameter verifikasi metode yaitu akurasi, presisi, linearitas dan sensitivitas. Penelitian ini bertujuan untuk memilih metode destruksi microwave dalam penetapan total arsenik dalam MP-ASI menggunakan AAS-HVG. Evaluasi dilakukan terhadap parameter verifikasi metode dan perbandingan dua program microwave dilakukan dengan uji t. Hasil penelitian menunjukkan bahwa program destruksi microwave pertama (P1) lebih baik daripada program microwave pembanding (P2) yang menghasilkan rata-rata recovery 84,79% hingga 104,57% untuk sampel bermatriks makanan dan 64,43% untuk sampel air. Presisi metode terpilih menghasilkan rata-rata RSD 6,63% hingga 13,41% untuk sampel bermatriks dan 4,66% untuk sampel air. Linearitas metode pada program terpilih menunjukkan R: 0,997 dengan koefisien variasi regresi Vx0: 4,24%, sedangkan batas deteksi dan batas kuantifikasi sebagai parameter sensitivitas berturut-turut 0,04 ng/g dan 0,12 ng/g untuk sampel bermatriks serta 0,01 ng/ml dan 0,02 ng/ml untuk sampel air. Metode penetapan kadar total arsenik dengan program microwave terpilih memenuhi syarat keberterimaan menurut uji verifikasi metode.ABSTRACT  It is important to choose a sample digestion program with microwave to obtain the best digestion results. The sample digestion may determine the acceptability of the method verification parameters, namely accuracy, precision, linearity and sensitivity. The aim of this study was to select a microwave digestion method in determining the total arsenic in complementary foods using HVG-AAS. The evaluation was carried out on the parameter verification method and the comparison of the two microwave programs was carried out using the t test. The results showed that the first microwave digestion program (P1) was better than the comparator microwave program (P2) which resulted in an average recovery of 84.79% to 104.57% for matrix samples and 64,43% for water samples. The precision of the selected method resulted in an average RSD of 6.63% to 13.41% for food matrix samples and 4.66% for water samples. The linearity of the method in the selected program shows R: 0.997 with a regression coefficient of variation Vx0: 4.24%, while the limit of detection and limit of quantification as sensitivity parameters are 0.04 ng/g and 0.12 ng/g for matrix samples respectively 0.01 ng/ml and 0.02 ng/ml for water samples. The method for determining the total arsenic concentration using the selected microwave program met the acceptability requirements according to the method verification test.
KOMPONEN BIOAKTIF KOPI BERPOTENSI SEBAGAI ANTIDIABETES / The Potency of Bioactive Compounds of Coffee as Antidiabetis Elsera Br Tarigan; Dian Herawati; Puspo Edi Giriwono
Perspektif Vol 19, No 1 (2020): Juni 2020
Publisher : Puslitbang Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/psp.v19n1.2020.41-52

Abstract

Recently, the popularity of coffee is gaining popularity. The researcher found that the benefit of coffee was not refreshing only but also improved the quality of health. These effectsexistdue to the natural bioactive compounds found in the coffee. The bioactive compounds of coffee have activity as an antioxidant, anti-inflammation, anti-microbe, and recently as antidiabetic. The major compounds found in coffee were chlorogenic acid, trigonelline, diterpene, and Maillard reaction product (exp.melanoidin). The objective of this study was to explore the bioactive compounds of coffee and the potency antidiabetic, conducted by in-vitro, in-vivo, clinically, and epidemiology intergrately. The in-vitro analysis shown thatcoffee had activity asan inhibitor a-glucosidase, the compounds were chlorogenic acids. In the in-vivo study,coffee brewwas able to reduce blood glucose concentration of a rat model of type-2 diabetes by increasing insulin sensitivity. Caffeine and chlorogenic acids probably had an antagonist effect on glucose response. At the early stage of a clinical study, blood glucose concentration tend too increasedacutely and gradually reduces along with insulin sensitivity higher. A chlorogenic acid had a potency to decrease blood glucose concentration byseveral mechanisms such as -glucosidase inhibitory and raise insulin sensitivity. Furthermore, epidemiology studied shown that the efficacy of coffee consumption in the long-termwas able to reduce the risk of diabetes type 2. The effectiveness of coffee as antidiabetic depends on some factors such as gender and variation of coffee such asvariety, brewing technique, and frequency consumption of coffee.ABSTRAK Konsumen kopi saat ini makin meningkat, kepopulerannya ditandai dengan industri hilir kopi yang merebak di tengah-tengah masyarakat. Konsumsi kopi selain memberikan efek menyegarkan juga memiliki manfaat dalam meningkatkan taraf  kesehatan konsumennya. Komponen bioaktif pada kopi memiliki aktivitas seperti antioksidan, antiinflamasi, antimikroba dan antidiabetes. Kandungan biokatif kopi yang berperan dalam aktivitas tersebut adalah asam klorogenat, trigonelin, diterpen dan produk reaksi Maillard (cth.melanoidin). Tujuan dari tulisan ini adalah menggali senyawa bioaktif yang terdapat pada kopi dan potensinya sebagai antidiabetes secara terpadu baik secara in-vitro, in-vivo, klinis dan epidemiologi. Berdasarkan penelitian secarain–vitrobahwa komponen bioaktif kopi yang berperan dalam menghambat aktivitas a-glukosidase adalah asam klorogenat. Secara in-vivobahwa seduhan kopi yang dikonsumsi oleh tikus penderita diabetes menghasilkan kadar glukosa darah yang menurun karena peningkatan sensitivitas insulin. Efek kafein kemungkinanberlawanan dengan asam klorogenat terhadap glukosa darah. Pada awal pengujian secara klinis kadar glukosa darah akan meningkat secara akut dan kemudian menurun seiring meningkatnya efek asam klorogenat. Asam klorogenat akan berperan dalam menghambat transportasi glukosa dan meningkatkan sensitivitas insulin. Penelitian secara epidemiologi menunjukkan bahwa konsumsi kopi dalam jangka waktu yang lebih lama dapat menurunkan resiko penyakit diabetes mellitus tipe 2. Persentase penurunan penyakit diabetes melitus dipengaruhi oleh faktor gender dan variasi kopi seperti jenis, teknik menyeduh dan frekuensi konsumsi kopi.
Gerakan Scaling-up Nutrition (SUN): Meningkatkan Kerjasama Kemitraan Multi Stakholder dalam Mengatasi Tantangan Kekurangan Zat Gizi di Indonesia Puspo Edi Giriwono; Stefanus Indrayana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Average protein intake of Indonesian is relatively low. Black bean (Phaeseolus vulgaris) is one of the Indonesia local pulses containing high content of protein (16.6% wet basis). Black bean our has a potential as a substitute for wheat our in bakery products such as brownies. The objective of this research was to determine suitable milling procedure of black bean and to evaluate black bean our substitution on physical, chemical, and sensory effects of of brownies. Two different milling methods (dry and wet milling) were studied to produce black bean our after different soaking times (6, 12, and 18 hours). Dry milling method was optimum after 12 hours of soaking. Black bean our contained 23.9% of protein, 62.61% of carbohydrate. The yield of milling process was 49.39% and the our whiteness was 57.74. Substitution 25% of black bean our in brownies making did not decrease brownies characteristics. The brownies had 7.8% of protein content, 513.13 gram force of hardness, 0.71 of elasticity, 0.36 of cohesiveness, with acceptable sensory qualities. Addressing malnutrition in the global scale requires intiatives beginning from every individual country level. This approach in alleviating national nutritional issues at the domestic population contributes signi cantly to the overall worldwide mission to eradicate malnutrition and its detrimental effects which has been outlined in the Millenium Development Goals (MDG) established at the turn of the century. Overcoming issues in nutrient de ciencies becomes the responsibility of all stakeholders, government, industry, academic and other organizations, and include most important of all, the general public. In this integrated approach, an initiative known as the Scaling-Up Nutrition movement is gaining wide recognition and momentum in addressing nutritional problems the world faces. One course of action that may be “scaled-up” involving all parties, is forti cation of food products as an ef cient and effective effort to alleviate nutritional de ciencies, more often than not, de ciencies in micronutrients. Some challenges are expected in this avenue, such as sustainable support for forti cation programs in the form of multi-stakeholder partnerships, effecting policy change to support mandatory forti cation, long- term monitoring of the programs’ compliance and ef cacy in light of limited resources, and increasing awareness and uptake of forti ed products through social marketing campaigns. Thus what is required is the development of terms of governance and agreement for multi-stakeholder partnerships, supporting sustainable business model and its monitoring, for effectiveness and for enforcement of fortification legislation. 
AKTIVITAS ANTIOKSIDAN DAN PENGHAMBATAN α-GLUKOSIDASE OLEH EKSTRAK ETANOL BAKTERI ASAM LAKTAT INDIGENUS Eko Farida; Betty Sri Laksmi Jenie; Lilis Nuraida; Puspo Edi Giriwono
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 1 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.223 KB) | DOI: 10.6066/jtip.2019.30.1.56

Abstract

Lactic acid bacteria (LAB) are one of Indonesia's biodiversity which can be beneficial for food and health purposes. Some of LAB are potential probiotics with specific functional properties, such as antidiabetes. This study evaluated the effect of ethanol extracts of twelve indigenous LAB in inhibiting α-glucosidase enzyme and their antioxidant activities. Assay for the α-glucosidase inhibition was performed on LAB ethanol extract using spectrophotometric method at λ=410 nm, while the antioxidant activity was measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method at λ=517 nm. The results showed that α-glucosidase inhibition was significantly different between the isolates (P<0.01). Lactobacillus fermentum S21209 had the highest α-glucosidase inhibition activity, which was significantly different from Lactobacillus plantarum MB427, Lactobacillus plantarum Pi28a, Lactobacillus delbrueckii W24802 and Lactobacillus plantarum 2 W22409. Evaluation of the antioxidant activity also showed significant difference between the isolates (P<0.01). Lactobacillus plantarum BSL had the highest antioxidant activity (92.81±1.36%), which was not significantly different from vitamin C as a control. This preliminary study reported that twelve indigenous LAB could be used as potential antidiabetic probiotics, although the responsible compounds are not known.