Bekasam is a traditional fermented fish from Indonesia. It is made from fish in which the gills and gut had been discarded, washed, and mixed with salt, after two days, it was covered with rice and salt, and then fermented for 5-7 days at room temperature. Bekasam is perceived to have antihypertensive activity, which is though to be the activity of bioactive peptides, the product of protein degradation during the bekasam fermentation. The research was aim to isolate the indigenous lactic acid bacteria that produce strong proteolytic capabilities. The lactic acid bacteria were collected from 3 kinds of bekasam (tilapia, milkfish, and tuna bekasam). Isolation of the lactic acid bacteria was done on agar medium containing MRS + CaCO 3 , and the screening of the proteolytic bacteria was done by growing the isolated culture on skim agar. The colonies that produce clear zone were identified as proteolytic lactic acid bacteria. Some of 180 isolated strains of acid producing bacteria that produce clear zone on MRS agar were found 150 strains of lactic acid bacteria, and 84 strains showed their proteolytic activity. The later were identified morphologically and biochemical as Lactobacillus, Pediococcus and Leuconostoc genera. Selection was further conducted based on the height of the proteolytic and homofermentative fermentation activities. Upon species identification using API CH 50 kit, the selected strains belong to species of Lactobacillus plantarum, Lactobacillus pentosus, and Pediococcus pentosaseus.
Bekasam adalah produk fermentasi ikan. Bekasam diduga mempunyai aktivitas Angiotensin I Converting Enzyme (ACE) inhibitor, yang disebabkan oleh terbentuknya peptida ACE inhibitor hasil aktivitas proteolitik enzim endogenous ikan dan bakteri asam laktat. Penelitian ini bertujuan mengetahui perubahan populasi bakteri asam laktat, pH, total asam, perubahan protein terlarut dan besarnya aktivitas ACE inhibitor selama proses fermentasi bekasam. Jumlah populasi bakteri laktat meningkat dari 5,16 menjadi 8,15 log CFU/g, nilai pH menurun dari 6,5 menjadi 4,41 disertai dengan peningkatan total asam. Bekasam bandeng menunjukkan aktivitas antihipertensi sebesar 51,77% yang terbentuk pada hari ke 6, dan tidak menunjukkan aktivitas penghambatan pada proses fermentasi selanjutnya. Besarnya aktivitas ACE inhibitor berkorelasi dengan terjadinya kenaikan protein terlarut selama proses fermentasi bekasam.
Yacon tubers contain various bioactive including flavonoids and phenolic compounds, having antioksidant properties. The aim of the study was to obtain the effect of using natural inhibitors on the antioxidant activity of yacon tubers syrup. Phytochemical tests are used in the determination of flavonoids, phenolic content and antioxidant activity. Total content of phenol and flavonoid were measured by spectrophotometry, while the antioxidant activity was measured by DPPH method. The results showed that the use of natural inhibitors affects the antioxidant activity of yacon tuber syrup. The content of flavonoids and phenolic compounds in yacon syrup using natural inhibitors were 148.093±3.973 and 1244.595±67.672 ppm, significantly different from yacon syrup without inhibitors 100.923±9.277 and 978.912±54.223ppm. Antioxidant activity of syrup with natural inhibitors were 52.888% and IC50: 6.383, while yacon syrup without inhibitors were 24.388% and IC50: 11.180.
Antosianin merupakan senyawa flavonoid larut dalam air, berada dalam bentuk aglikon sebagai antosianidin. Antosianin banyak terdapat di alam baik terkandung di dalam buah, daun ataupun bunga. Antosianin memiliki manfaat biologis salah satunya sebagai antioksidan. Faktor yang mempengaruhi kestabilan senyawa ini ialah pH, suhu dan enzim polifenol oksidase (PPO), sehingga aktivitas antioksidannya juga dipengaruhi oleh faktor yang mempengaruhi kestabilan antosianin. Beberapa penelitian proses fermentasi bakteri asam laktat (BAL) terbukti menurunkan pH serta menghambat aktivitas enzim PPO sehingga meningkatkan kestabilan antosianin serta meningkatkan aktivitas antioksidan. Artikel review ini membahas tentang struktur, stabilitas antosianin, aktivitas antioksidan antosianin, dan pengaruh fermentasi terhadap kestabilan antosianin. Kata Kunci: Antosianin, Antioksidan, Bakteri Asam Laktat
Abstract. Fructooligosaccharides (FOS) are additives that are often used and utilized in the food, pharmaceutical, and chemical industries that have functional value for health. Lactobacillus plantarum B1765 has been known to have inulinase activity. This research aimed to further explore the potential of L.plantarum B1765 in the production of FOS from lesser yam tuber inulin by looking at the total growth of lactic acid bacteria (LAB) and the degree of polymerization (DP) during a certain fermentation time. The duration of fermentation was carried out for 24, 48, and 72 hours. The testing of Total LAB using total plate count (TPC) method with MRS Agar medium. The Testing determination of total sugar and reduction sugar using the Nelson Somogyi method. Determination of the degree of polymerization (DP) of the formed FOS is based on the result of dividing the total sugar formed with the reducing sugar released during the fermentation process. The results of total LAB that grows from each fermentation time is 2,11×107; 1,55 ×108; and 3,3 ×109 CFU/mL, with degree of polymerization formed from each fermentation time are 3,470; 2,286; and 1,740. Comercial FOS has a DP value of 3-5. This study was able to produce a commercially acceptable fructooligosaccharide with a DP of 3,470, which could be used for industrial development of fermented lesser yam tuber fructooligosaccharides. Key words: Lactobacillus plantarum B1765, lesser yam tuber, inulin, FOS, degree of Polymerization
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