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All Journal JURNAL GIZI INDONESIA Jurnal Teknologi Pangan dan Gizi As-syifaa Jurnal Farmasi
Teni Ernawati
Research Center for Chemistry - Indonesian Institute of Sciences (LIPI), Kawasan Puspiptek Serpong, Tangerang Selatan 15314
Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Health Professions Immunology & microbiology Medicine & Pharmacology

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PENGARUH PENAMBAHAN STARTER DAN WAKTU INKUBASI: DARK COKLAT (Theobromo cacao L.) TERHADAP AKTIVITAS ANTIOKSIDAN DAN KUALITAS MINUMAN PROBIOTIK Mulyani, Hani; Sundowo, Andini; Filailla, Euis; Ernawati, Teni
Jurnal Teknologi Pangan dan Gizi Vol 18, No 1 (2019)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.33508/jtpg.v18i1.1984

Abstract

Pada pembuatan yogurt terjadi konversi gula susu (laktosa) menjadi asam laktat melalui proses fermentasi oleh bakteri asam laktat (BAL). Konsentrasi stater dan waktu fermentasi yang digunakan akan mempengaruhi kecepatan perombakan laktosa menjadi asam laktat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan stater dengan variasi sebesar : 1, 5, 10, 15 dan 20% dan waktu fermentasi pada 24 jam dan 48 jam terhadap asam laktat. Parameter yang diuji diantaranya adalah pH, kadar laktosa, kadar protein, kadar asam lakat, dan aktivitas antioksidan. Parameter yang diuji dari hasil proses fermentasi adalah pH, laktosa, asam laktat, protein terlarut. Pengujian laktosa dan asam laktat dilakukan dengan menggunakan HPLC, pengujian konsentrasi protein terlarut dengan menggunakan metode Lowry. Asam laktosa dan asam laktat tertinggi diperoleh dari fermentasi dengan variasi konsentrasi BAL starter 15% dalam waktu fermentasi selama 24 jam. Hasil analisis % inhibisi pada yogurt konsentrasi stater 10% dan waktu fermentasi 48 jam tanpa penambahan dark coklat dan penambahan dark coklat menunjukkan % inhibisi antioksidan paling tinggi dibandingkan dengan yang lainnya sebesar 20,84 % dan 95,58%. Hasil penelitian Variasi starter konsentrasi BAL dan lamanya proses fermentasi tidak mempengaruhi pH dan kadar protein terlarut.
PENGARUH KOMPOSISI HERBAL DALAM MINUMAN TEH HIJAU GAMBUNG HERBAL TERHADAP HAMBATAN α-GLUKOSIDASE Megawati, Megawati; Mulyani, Hani; Minarti, Minarti; Ernawati, Teni; Darmawan, Akhmad
Jurnal Ilmiah As-Syifaa Vol 10, No 2 (2018): AS-SYIFAA Jurnal Farmasi
Publisher : Fakultas Farmasi UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (650.017 KB) | DOI: 10.33096/jifa.v10i2.434

Abstract

The aim of this study is to make a formula of green tea that is enriched by other herbs. Green tea drinks are made using the basic ingredients of gambung (THG) green tea enriched with sapodilla leaves (Manilkara zapota (Aw) bay leaves (Syzygium polyanthum (Am), Artocarpus communis (Un) breadfruit leaves, and cinnamon leaves (Cinnamomum verum (K)). The composition of gambung herbal green tea is made by reference to the antidiabetic activity of each herb. All the samples were tested for inhibition of α-glucosidase enzymes and toxicity using the lethality test method for brine shrimp. All samples showed good inhibition of the α-glucosidase enzyme barriers of gamboeng green tea (THG) 82.05%, sapodilla leaves (Aw) 97.81%, breadfruit leaves (Un) 73.34%, bay leaves (Am) 93.80%, cinnamon leaves (K) 91.24 %. The inhibition value of α-glucoside enzymes in the formulation of gamboeng herbal green tea drinks: 96.203% (GKUn) is higher when compared to the GKAm formula (94.78%) and GKAw (62.487%).
In vitro lipase enzyme inhibitory activities of green tea and other herbs Megawati, Megawati; Artanti, Nina; Mulyani, Hani; Darmawan, Akhmad; Syahrian, Heri; Lotulung, Puspa Dewi N.; Supriadi, Edi; Widiyarti, Galuh; Dewi, Rizna Triana; Meilawati, Lia; Ernawati, Teni; Dewijanti, Indah Dwiatmi; Minarti, Minarti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 1 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.1.48-52

Abstract

Background: Increased lipase activity can increase the amount of monoglycerides and fatty acids absorbed by the body, this is what affects obesity. If pancreatic lipase activity is inhibited, the production of fatty acids will decrease, consequently the level of fat in the blood will also decrease.Objective: To study anti obesity potential of a single herb or a mixture of green tea and other herbs (Syzygium polyanthum. Lv, Artocarpus communis.Lv, Cinnamomum verum..Lv, Manilkara zapota.Lv, Tectona grandis.Lv) by the in vitro inhibition assay of the lipase enzyme activityMethod: A single (8 herbs) or a mixture of three herbs powder (12 formulas) was put into a tea bag with a total weight of 1.5 g to be brewed in 100 mL bottled mineral water at 70⁰-90⁰C for 10 minutes. In vitro lipase enzyme inhibition assay were conducted to measure the ability of these samples as lipase inhibitor. Orlistat used as positive lipase inhibitor. Results: There was a difference results of lipase inhibition activity between the sample of a single and a mixture of herbs. Interestingly, the results shows that formula 3 (mixture of green tea, Manilkara zapota and cinnamon). has 53.942 % inhibition, formula 9 (a mixture of green tea, Syzygium polyanthum and cinnamon) has 67.322 % inhibition and formula 12 (a mixture of green tea, Tectona grandis and cinnamon) has 56.612 % inhibition which close to lipase inhibitory activity by standard Orlistat.Conclusion: The mixture of green tea and two other herbs has a lipase inhibitory activity similar to Orlistat, when compared to the single herb. The highest lipase inhibitory activity is found in formula 9.
Co-Authors Akhmad Darmawan Andini Sundowo Dewijanti, Indah Dwiatmi Filailla, Euis Galuh Widiyarti Hani Mulyani, Hani Heri Syahrian, Heri Lia Meilawati Lotulung, Puspa Dewi N. Megawati - Minarti Minarti Nina Artanti Rizna Triana Dewi Supriadi, Edi