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All Journal JURNAL GIZI INDONESIA Jurnal Teknologi Pangan dan Gizi As-syifaa Jurnal Farmasi ANNALES BOGORIENSES Makara Journal of Technology
Hani Mulyani, Hani
Research Center of Chemistry, Indonesian Institute of Scinces, Kawasan Puspiptek Serpong, Tangerang 15314, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Engineering Health Professions Immunology & microbiology Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology

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Bioactivities Screening of Indonesian Marine Bacteria Isolated from Sponges Artanti, Nina; Maryani, Faiza; Mulyani, Hani; Dewi, Rizna Triana; Saraswati, Vienna; Murniasih, Tutik
ANNALES BOGORIENSES Vol 20, No 1 (2016): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.451 KB) | DOI: 10.14203/ab.v20i1.234

Abstract

The marine bacteria were cultured in liquid medium under shaking condition were extracted with ethyl acetate. Antidiabetes was measured using inhibition of α-glucosidase inhibitory activity method; antioxidant was measured using DPPH free radical scavenging activity method; antibacterial was tested using disc diffusion method.S creening results showed that at sample concentration of 200 µg/ml, there was significant α-glucosidase inhibitory activity was detected in the extracts of strain sp 7.9 (84% inhibition) and 8.10 (75% inhibition),however the antioxidant activity of these two strains were low only around 30% inhibition, antioxidant activities of other strains were very low.Screening for antibacterial activities using 10µl samples showed that extract of strain Sp 8.5was best for Staphylococcusaureus (14 mm inhibition); Sp 7.9 and Sp 8.5 for Bacillus subtilis (18 mm inhibition); Sp 8.10 for Escherichia coli (10 mm inhibition); Sp 8.9 and Sp 8.10 for Pseudomonas aeuriginosa. Based on these results marine bacteria strain Sp 7.9 and Sp 8.10 were selected to be used for further studies in the isolation of bioactive that has potential as antidiabetes and antibacterial.Results of molecular identification conducted by INACC showed that identity of both strain based on BLAST Homology using NCBI database were Bacillus thuringiensis strain Ou2.
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.
Production of Lovastatin and Sulochrin by Aspergillus Terreus Using Solid State Fermentation Dewi, Rizna Triana; Artanti, Nina; Mulyani, Hani; Lotulung, Puspa Dewi Narrij; Minarti, Minarti
Makara Journal of Technology Vol. 15, No. 1
Publisher : UI Scholars Hub

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

Abstract

Lovastatin is an anti-cholesterol agent that was produced by Aspergillus terreus using solid state fermentation (SSF). During this fermentation process, sulochrin is also produced as an unwanted co-metabolite. However, our previous result showed that sulochrin had potential as antidiabetes because it is an inhibitor agent of α-glucosidase. In this paper, we reported our observation on lovastatin and sulochrin production pattern in relation with inhibitor α-glucosidase activity during eleven days fermentation of A. terreus koji (SSF) ethyl acetate extract. Koji obtained from solid state fermentation with rice as the substrate and incubated at room temperature, sample is taken daily for eleven day (D-1 to D-11). Lovastatin and sulochrin production was measured by Liquid Chromatography- Mass Spectrometer based on their molecular weight m/z 404.5 and 332.3 respectively. The inibitory activity is measured by inhibition model of koji extract against α-glucosidase (EC 3.2.1.20) from Saccharomyces cereviceae. The results show that lovastatin production was started on the day 2 (0.04 mg/g) and achieving the optimal production on day 7 (11.46 mg/g), while sulochrin production was started on day 4 (0.60 mg/g) and keep produced until the end of fermentation period at Day 11 (3.11 mg/g). Koji extract was started to show inhibitory to α-glucosidase activity on Day 5 (IC50= 23.34 μg/mL) and keep showed activity until Day 11 (IC50=3.33 μg/mL). These results suggest that inhibitory activity of koji extract to α- glucosidase activity have relation with sulochrin biosynthesis production.
Co-Authors Akhmad Darmawan Andini Sundowo Dewijanti, Indah Dwiatmi Filailla, Euis Galuh Widiyarti Heri Syahrian, Heri Lia Meilawati Lotulung, Puspa Dewi N. Maryani, Faiza Megawati - Minarti Minarti Nina Artanti Puspa Dewi Narrij Lotulung Puspa Lotulung, Puspa Rizna Dewi Rizna Triana Dewi Saraswati, Vienna Supriadi, Edi Teni Ernawati Tutik Murniasih