Tempeh is an Indonesia's indigenous fermented food that is widely preferred by the community. Fermented food has functional food as an antihypertensive by angiotensin-converting enzyme (ACE) inhibitor. This study was aimed to measure protein activity of tempeh as ACE inhibitor. Soybean was fermented using Rhizopus sp. with various fermentation times of 0, 6, 12, 18, 24, 30, 36, 42 and 48 hours. Protein extraction was performed at the isoelectric point, the degree of hydrolysis was considered as trichloroacetic-dissolved nitrogen. The best fermentation time was determined by the degree of hydrolysis (DH) and protein content. Protein extract was fractionated by using an ultra membrane with 3 kDa cut of. Proximate analysis was performed by the AOAC method. The measurement of an ACE inhibitor was based on the formation of hippurate acid-H-Histidyl-L-leucine (HHL). Results of this study revealed that the lipid content of tempeh was lower than that of soybean while the water content of tempeh was higher than soybean. The best fermentation time was found at 24 hours. Protein content was 236.31 ppm and DH was 36.03%. The best fraction that was able to inhibit ACE was a fraction below 3 kDa with an inhibitory capability of 67.43%. Protein of tempeh contained proline, valine, isoleucine, histidine, teonine, tyrosine, leucine, aspartic acid, lysine, glycine, arginine, alanine, phenylalanine, glutamic acid, serine and methionine. This study concludes that tempeh was able to inhibit ACE by in vitro and is potentially continued to in vivo examination, thus tempeh can be claimed as a functional food.

AbstrakTelah dilakukan penelitian tentang kerusakan minyak goreng pada pedagang gorengan yang berjualan di lokasi Sekolah Menengah Pertama (SMP) Negeri II Ciputat. Kerusakan ditinjau dari kadar radikal bebas yang terkandung pada sampel minyak goreng. Radikal bebas adalah molekul reaktif yang dapat menyebabkan penyakit seperti diabetes, kanker, trakoma dan penyakit jantung koroner. Sebanyak 200 ml minyak goreng hasil pengorengan disampling dari pedagang gorengan yaitu pedagang cimol, mie telor goreng, tigor (terigu goreng), batagor, baso goreng dan empeempe. Sampel diambil pada pukul 10.00 dan 14.00 WIB selama dua hari berturut-turut. Analisa meliputi; warna, kadar air, indeks bias, asam lemak bebas. Analisa kadar radikal bebas diukur dengan menentukan kadar malondialdehid dengan spektrofotometer visible. Ke-5 sample menunjukkan kadar air berkisar antara 3,47-8,86%, indek bias antara 1,46391 -1,46498, asam lemak bebas 0,24-0,74% dan radikal bebas 0,012 -0,069 nmol/ml. Secara umum dapat disimpulkan bahwa minyak goreng yang digunakan pedagang gorengan kaki lima sudah mengalami penurunan mutu gizi karena tidak memenuhi standar mutu yang telah ditetapkan oleh SNI, sehingga kurang aman untuk digunakan. AbstractA research had been done to investigate the damage of fried oil which was used food seller at around the 2 nd Junior High School (SMP II) Ciputat. Indeed, any fried food which was heated at high temperature would produce free radical and turn they could give some negative effects to human health such as diabetes mellitus, cancer, cardiac coroner and trachoma. 200 mL of fried oil was collected and then were done the analysis of refractive index, moisture, free fat acid and malondialdehid content. Malondialdehide was determined by using uv-vis spectofometry. The moisture were found to be in range of 3,47 -8,86%, index bias 1,46391 -1,46498, free faty acid 0,24-0,74% . Free radical as indicated by malondialdehid content was found to be in range of 0,012 -0,069 nmol/ml. Based on the Standard National of Indonesia (SNI) that the quality of the fried oil was decreased and was not recommended to be used.

<p>Honey and namnam leaves (Cynometra cauliflora L.) have been shown to have antioxidant activity. Combination of both materials potent to be used as functional food. In this study, antioxidant activity of samples was measured by the DPPH method (1,1-diphenyl-2-picrylhydrazyl) (IC₅₀) while total phenolic, total flavonoids, and vitamin C were determinated by UV-Vis spectrophotometry. Honey samples used were commercial packaging rambutan honey (MR), commercial packaging rubber honey (MK), and commercial unpackaging rambutan honey (MR2). The combination ratio of honey and namnam leaves extract was 1:1, 1:2 and 2:1 (b/b). The highest value of total phenolic, total flavonoids, vitamin C and antioxidant activity in namnam leaves extract (N) was 267.690 mg GAE/g, 12.284 mg QE/g, 203.500 mg AA/g and IC₅₀ 0.004 mg/mL, respectively. The highest value of total phenolic was 0.588 mg GAE/g in MR2, while the highest value of total flavonoids and antioxidant activity (IC₅₀) were 0.027 mg QE/g and 21.576 mg/mL in in MR, respectively. Combination MR and MR2 with namnam leaves extract (MR-N and MR2-N) with ratio 1:2 gave the highest antioxidant activity with IC₅₀ value 0.005±0.000 mg/mL in both samples. The highest value of total phenolic, total flavonoid, and vitamin C in MR-N and MR2-N was 266.027 mg GAE/g, 9.790 mg QE/g, and 100.33 mg AA/g, respectively. Therefore, the combination is potential as a functional food</p><p> </p><p>Madu dan daun namnam (<em>Cynometra cauliflora</em>) telah terbukti memiliki aktivitas antioksidan. Kombinasi kedua bahan ini akan sangat potensial digunakan sebagai pangan fungsional. Pada penelitian ini, antioksidan diukur dengan metode DPPH (1,1-difenil-2-pikrilhidrazil) (IC₅₀), sedangkan total fenolik, total flavonoid, vitamin C menggunakan spektrofotometer UV-Vis. Sampel madu yang digunakan adalah madu rambutan kemasan komersial (MR), madu karet kemasan komersial (MK), dan madu rambutan tanpa kemasan komersial (MR2). Perbandingan kombinasi madu dan ekstrak daun namnam masing-masing 1:1, 1:2 dan 2:1 (b/b). Hasil analisis menunjukkan bahwa total fenolik, total flavonoid, vitamin C dan aktivitas antioksidan tertinggi terdapat pada ekstrak daun namnam (N) masing-masing sebesar 267,690 mg GAE/g, 12,284 mg QE/g, 203,500 mg AA/g dan IC₅₀ 0,004 mg/mL. Kandungan total fenolik tertinggi pada sampel madu adalah MR2 sebesar 0,588 mg GAE/g, sedangkan total flavonoid dan aktivitas antioksidan tertinggi pada MR yaitu 0,027 mg QE/g dan IC₅₀21,576 mg/mL. Sampel MR dan MR2 kombinasi dengan ekstrak daun namnam (MR-N dan MR2-N) dengan perbandingan 1:2 memberikan aktivitas antioksidan tertinggi dengan nilai IC₅₀sebesar 0,005 ± 0,000 mg/mL. Total fenolik, total flavonoid, dan vitamin C tertinggi  pada kombinasi MR-N dan MR2-N masing-masing sebesar 266,027 mg GAE/g, 9,790 mg QE/g, dan 100,33 mg AA/g. Oleh karena itu, kombinasi tersebut potensial sebagai pangan fungsional</p>

AbstrakMikro alga jenis Chlorophyceae SP adalah alga laut yang menghasilkan zat gizi seperti asam lemak tak jenuh omega-3, 6, dan 9, serat, vitamin, protein dan mineral. Warna hijau dari klorofil pada Chlorella,sp disebut darah hijau (green blood) mempunyai kandungan zat besi pembentuk hemoglobin. Pada Chlorella,sp kering terdapat enzim Superoxide dismutase (SOD) sekitar 10.000-37.500 units per 10 gram yang merupakan anti radikal bebas untuk mencegah penuaan dini. Sementara produksi Chorophyceae secara alami masih terbatas, Untuk itu ada teknik budidaya alga dengan memanipulasi media hidup yaitu media sintetik. Penelitian ini adalah penelitian pendahuluan melihat pengaruh perlakuan media tumbuh terhadap pertumbuhan atau kepadatan sel dengan menggunakan Hemaesitometry. Pupuk anorganik proanalis dan soil extract ditambahkan ke dalam wadah kultivasi. Chlorella, sp pada umur kultivasi 13 hari menghasilkan jumlah sel tertinggi sebanyak 7,7567 log sel/mL (5,7120x10 7 sel/mL. Chlorella, sp pada pupuk soil extract pada umur kultivasi 9 hari menghasilkan jumlah sel tertinggi sebanyak 5,7533 log sel/mL (5,6666x10 7 sel/mL). Laju pertumbuhan Chlorella,sp menunjukkan hasil paling baik pada media kultivasi yang menggunakan pupuk anorganik (conwy) dibandingkan dengan pupuk soil extract.Kata Kunci : Chlorella, sp, SOD, pupuk anorganik, soil extrac. AbstractChlorella, sp is a kind of algae. Naturally Chlorella, sp life in the sea a limited amount. They have produced the nutritions : omega-3,6 and 9 acid fat,vitamine, protein, mineral and chlorofil. It also contain an Antioxidant enzyme such as Superoxide dismutase (SOD). This enzyme have an ability as radicals scavenging. The enzyme activity of SOD is 10.000-37.500 units /10 g of wet weight. The present primery research by doing modification of media as habitate of Chlorella, sp.,. Anorganic and soil extract fertilizer were added to 10 4 cell/ml Chlorella, sp. and then the density of Chlorella, sp was measured by Haemacytometer. It was found that the highest cell of Chlorella, sp showed after 13 days cultivification was 7,7567 log cells/mL(5,7120x10 7 cellsl/mL on anorganic media. Chlorella, sp on soil extract were found the highest cells was 5,7533 log celsl/mL (5,6666x10 7 cells/mL) after 9 days cultivication r. The growth of Chlorella,sp was found to be the best on media cultivivication using anorganic (conwy) fertilizer.

Dadih is naturally fermented buffalo milk in bamboo tubes and known to have antioxidant, antibacterial, and antihypertensive activity. Lactic acid bacteria in dadih can use as a starter to produce yogurt. The study aimed to produce yogurt of cow's milk with dadih as a starter, to determine the antioxidant activity and amino acid composition. Dadih is added with concentration variation of  2.5; 5; 7.5 and 10% (v/v) and it fermented for 48 hours at room temperature. Lactic acid bacteria cell counts of dadih were calculated by the total plate count method. Yogurt was tested by organoleptics with 33 panelists and proximate analysis water, ash, fat and protein contens based on the Association of Official Analytical Chemist (AOAC) in 2005. Antioxidant activities of yogurt were tested by DPPH method (1,1-diphenyl-2-picrylhydrazyl). Amino acid composition of yogurt was analyzed using ultra performance liquid chromatography (UPLC). The research result of amount of LAB on dadih are 1.01 x 1011 CFU/mL, has fulfilled the requirements of SNI 2981: 2009. Yogurt produced with the addition of dadih by 10% (v/v) is most accepted by panelists. The highest antioxidant activity was obtained by yogurt with 2.5% addition of dadih with IC50 value of 78.28 ppm. Yogurt almost contain all essential and non-essensial amino acids including tyrosine and phenylalanine as the antioxidants. Measurement of water, ash, protein and fat content in the sample meets the requirements of SNI 2981: 2009.

Scaffold is a 3-dimensional matrix created as a new bone cell growth medium madefrom natural polymers and bioceramics. The extracted pectin from green Cincau leaves(Premna oblongifolia Merr) and hydroxyapatite (HA) are used in the manufacture ofscaffolds. Pectin was extracted using citric acid with variation concentration of 0, 0.1,0.2 and 0.3% (w / v). The 3% (w / w) HA-pectin mixture, dried freeze using a freezedryer. The characterization of extracted pectin and HA-pectin scaffold was thenperformed. The results showed that pectin of green Cincau leaves had low methoxylcontent, which was 1.364 to 5.022%. The resulting scaffold has a pore size rangingfrom 8.25 to 115 µm while the scaffold resistance to the load, ie 0.03 to 0.15 MPa. Thescaffold porosity that has been made is 15.33 to 40.97% while the density is 0.69 to1.02 g/cm3Keywords: Green Cincau Leaf, Hydroxyapatite, Pectin, Scaffold

Telah dilakukan penelitian tentang pengaruh ekstrak daun cincau hijau terhadap aktivitasenzim antioksidan superoksidase dismutase dan katalase pada mencit bertumor mammary.Makhluk hidup yang mengalami gangguan kesehatan penderita kanker dapat mengalamistress oksidatif dan gangguan system imum pada waktu yang bersamaan yang dapatmemperburuk kondisi tubuh penderita. Untuk memperbaiki kondisi tubuhnya, penderitakanker memerlukan sumber makanan dan minuman sehat dan bergizi seperti minumancincau. Penelitian ini menggunakan 20 ekor mencit C3H yang dibagi menjadi 4 kelompokperlakuan dengan 5 kali ulangan. KP adalah kelompok mencit kontrol yang diberi pakanstandar yang tidak mengandung ekstrak daun cincau dan tidak ditransplantasi tumorkelenjar susu. KN adalah kelompok mencit control negative yang diberi pakan standaryang tidak mengandung ekstrak daun cincau, CB adalah kelompok mencit yang diberipakan ekstrak Cyclea barbata L. Miers bubuk sebanyak 1,21%, dan CS adalah kelompokmencit yang diberi minum seduhan ekstrak Cyclea barbata L. Miers sebanyak 7,30 mg/mlad-libitum dan pakan standar. Setelah pemberian pakan selama 30 hari maka mencitKN,CB dan CS ditransplantasi dengan suspensi tumor kelenjar susu sebanyak 0,2 ml (±106sel hidup) dan pemberian pakan dilanjutkan kembali selama 27 hari setelah transplantasi.Masa laten diukur dengan cara perabaan, berat badan ditimbang dan volume tumor denganmenggunakan alat Kaliper untuk mengukur panjang, lebar dan tinggi tumor. Pada hari ke-57 semua mencit dimatikan untuk menggambil hati.. Selanjutnya dilakukan uji aktivitasenzim SOD, katalase serta daya hambat ekstrak daun cincau terhadap pertumbuhan tumorkelenjar susu dan kemampuannya dalam meningkatkan aktivitas enzim antioksidan. Secarastatistik, pemberian ekstrak daun cincau hijau tidak meningkatkan berat badan mencitsebelum ataupun sesudah transplantasi tumor. Masa laten tumor rata-rata 3,2 hari. Volumetumor kelompok CB kecil dari CS dan lebih rendah dibandingkan dengan KN. Aktivitasenzim SOD tidak berbeda nyata sedangkan aktivitas katalase menunjukkan perbedaan yangnyata antara kelompok mencit perlakuan dibandingkan dengan kelompok KP dan KN.

Ikan tongkol merupakan salah satu produk laut penyebab alergi makanan. Gejala klinis reaksi alergi makanan adalah gatal, bentol, bengkak, sesak nafas, batuk, dan yang terparah adalah syok anafilaksis. Pengobatan dan pencegahan alergi makanan yang terbaik adalah menghindari konsumsi penyebab alergi. Menghindari konsumsi suatu makanan sebaiknya berdasarkan uji alergi seperti Skin Prick Test (SPT). SPT dilakukan menggunakan reagen SPT yang dicukitkan pada lapisan epidermis kulit lengan bagian volar. Reagen alergen pada penelitian ini merupakan protein ikan tongkol yang berasal dari laut Indonesia dan diekstrak dengan buffer fosfat, Profil ekstrak protein menggunakan elektroforesis dan immunoblotting untuk menentukan protein allergen. Sebanyak 15 pita protein terdeteksi pada ekstrak ikan tongkol yaitu protein dengan berat molekul antara 17 sampai 152 kDa. Potensi alergenik terdapat pada pita protein dengan berat molekul antara 12 sampai 50 kDa. Reagen SPT ikan tongkol mempunyai sensitivitas sebesar 81.8% dan spesifitas 100% sehingga disimpulkan bahwa reagen ekstrak ikan tongkol dapat digunakan sebagai reagen skin prick test Kata kunci: Alergi, protein, tongkol, gejala klinis, skin prick test   Tuna fish is one of the marine products that can cause allergic. Clinical symptoms of allergic are a bump, swelling, shortness of breath, coughing and anaphylactic shock is the worst symptom. The best medication and treatment is avoiding the consumption of food that could cause allergy. Avoiding consumption of food should be based on an allergy test such as a Skin Prick Test (SPT). SPT using reagent which is applied on the skin of the forearm between the wrist and elbow. The reagent for SPT is a protein solution of tuna which was extracted by phosphate buffer then protein profile was detected using electrophoresis. Immunoblotting was done to determine the molecular weight of the allergen protein. Fifteen protein bands were detected on tuna fish extract; the molecular weight of the protein was obtained between 17 to 152 kDa. Protein allergenic are molecules that have protein bands with a molecular weight between 12 and 50 kDa. Tuna fish extract solution for SPT had a sensitivity is 81.8%, and specificity is 100%, it was concluded that tuna fish reagent could be used as SPT reagent. Keywords: Allergen, protein, tuna fish, skin prick test.