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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology JURNAL PANGAN
FRANSISKA RUNGKAT ZAKARIA
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Social Sciences

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SEA CUCUMBER AS ANTICANCER AGENTS AND ITS DEVELOPMENT FOR FUNCTIONAL FOOD PRODUCTS Ridhowati, Sherly; Zakaria, Fransiska Rungkat; Syah, Dahrul; Chasanah, Ekowati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 2 (2014): August 2014
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v9i2.96

Abstract

Indonesia is popularly known as sea cucumber (teripang) exporter in the form of dried teripang. Commonly known as beche-de-mer or gamat, sea cucumber has long been used as medicine and food by Asian and Middle East people. Recent study  has shown that sea cucumbers contain active compounds that show potential health benefits and other biological properties such as antibacterial and antifungal products, anticoagulants, antihypertensives, immuno modulation, inhibitor of osteoclastogenesis. It was reported that sea cucumber posses aphrodisiacs, potentially improve immunity, anticancer and anticoagulation. Sea cucumber is also rich in collagen as a component of connective  tissue which can further be converted into smaller molecule and act as bioactive substances. This  review presents  the potential of sea cucumber as a functional food especially to prevent cancer and  strategy to develop sea cucumber-based functional food  by enzymatic hydrolysis and in vivo study.
Konsumsi Tahu Kedelai Hitam untuk Memperbaiki Nilai SGOT/ SGPT dan Aktivitas Antioksidan Plasma Penderita Diabetes Tipe 2 Zakaria, Fransiska Rungkat; Firdaus, Delina Puspa Rosana; Yuliana, Nancy Dewi
JURNAL PANGAN Vol 25, No 2 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (641.988 KB) | DOI: 10.33964/jp.v25i2.325

Abstract

Type 2 diabetes mellitus pathogenesis is characterized by high blood glucose which can be triggered by several factors such as oxidative stress, unhealthy diet, and poor lifestyle. The high content of bioactive components and low content of digestible carbohydrate in black soybeans tofu might contribute to the body antioxidant supply and control blood glucose levels. This study aimed to evaluate the effects of black soy tofu consumption toward plasma SGOT/SGPT and antioxidant capacity. The intervention of black soybean tofu was conducted for 28 days in 15 type-2 diabetic respondents. The results showed that black soybean tofu significantly (p ˂ 0.05) increased plasma antioxidant activity level of respondents, from 45.79 ± 3.31 percent to 53.05 ± 4.44 percent. SGOT / SGPT tests showed a decrement ((p ≥ 0.05), from 14.27 ± 3.81 / 21.07 ± 6.73 (U/L) to 12.73 ± 2.34 / 18.60 ± 4.29 (U/L). The processing of black soybeans into tofu caused a decrease in antioxidant activity, from 144.06 mg AEAC to 45.27 mg AEAC and the total anthocyanin, from 12.27 mg to 1.805 mg/100 g. The results suggested that black soybean tofu improved the health profile of the diabetic respondents by increasing plasma antioxidant capacity and decreasing plasma SGOT/SGPT level.
Co-Authors DAHRUL SYAH Ekowati Chasanah Firdaus, Delina Puspa Rosana Nancy Dewi Yuliana Ridhowati, Sherly