Potensi  Bekasam  Bandeng  (Chanos  chanos)  sebagai  Sumber  Angiotensin  I  Converting Enzyme Inhibitor

Wikandari, Prima Retno; Suparmo, Suparmo; Marsono, Yustinus; Rahayu, Endang Sutriswati

doi:10.24002/biota.v16i1.69

Cited by 12 publications

(11 citation statements)

References 11 publications

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“…Nahariah et al (2018) showed an increase in soluble protein due to fermentation of egg albumen using liquid milk. The fermentation process in egg albumen results in the breakdown of protein to produce dissolved protein and small peptide (Xu et al, 2010;Nahariah et al 2015: Wikandari et al, 2011.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria

Nahariah

Hikmah

Yuliati

2020

J. Indonesian Trop. Anim. Agric.

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Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentation times. This study used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. Research materials include egg albumen, full cream milk powder and mixed Lactic Acid Bacteria (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The research treatments were the addition of powdered milk in different level (%) including, 0, 2, 4 and 6. Fermentation times were 0, 12, 24, 36, and 48 h, respectively. The results showed that the addition of powdered milk in different level and fermentation time had no significant effect on the antioxidant activity. The addition of different-level powdered milk was not significant on the glucose content and total protein, but it was very significant (P<0.01) on water content. The fermentation time had a very significant effect (P<0.01) on glucose levels and total protein, but it had no significant effect on the water content of albumen fermentation. Antioxidant activity did not change during the fermentation time and the addition of different-level milk powder. The 24 h fermentation time could reduce the total protein and glucose levels of egg albumen. Adding 2% milk powder could reduce the water content of egg albumen fermentation.

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Section: Discussionmentioning

confidence: 99%

Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria

Nahariah

Hikmah

Yuliati

2020

J. Indonesian Trop. Anim. Agric.

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“…Content of dissolved protein was calculated using the Lowry method (Wikandari et al, 2011). Casein (1.5 g) was added in 7.5-mL distilled water and centrifuged for 15 min to collect supernatant.…”

Section: Determination Of Dissolved Proteinmentioning

confidence: 99%

Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate

et al. 2022

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The aims of the present study were to characterize physicochemical characteristics and chemical structures by Fourier Transform Infrared (FTIR), and mark dissolved protein content, microstructure, and moisture content of potassium caseinate prepared by drying methods and acid strength. The experiment was arranged according to factorial complete randomized design with triplicates, while data from FTIR and microstructure analysis was presented descriptively. The results demonstrated that acids and drying methods for preparing potassium caseinate could increase antioxidant activity, a* score (reddish) and b* score (yellowish). Specifically, freeze-drying method coupled with acid treatments accounted for reducing moisture content but improved viscosity and microstructural properties. Briefly, we could argue that drying techniques and acids established noticeable effects on the quality of potassium caseinate.

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“…Penurunan pH, peningkatan jumlah populasi bakteri, dan peningkatan total asam terjadi secara signifikan pada hari ke-5 fermentasi. Penelitian lainnya juga menyatakan bahwa pada bekasam selain ikan bandeng maupun produk fermentasi lainnya yang bekasam menunjukkan rata-rata nilai pH pada kisaran angka 4 (Wikandari et al, 2011).…”

Section: Karakteristik Fisikokimia Bekasamunclassified

“…Hal ini akan mengakibatkan penurunan nilai pH dan meningkatkan jumlah total asam tertitrasi. Proses fermentasi bekasam dapat dikatakan berjalan dengan baik apabila terjadi peningkatan jumlah bakteri asam laktat yang disertai dengan peningkatan total asam tertitrasi dan penurunan pH akhir bekasam setelah difermentasi (Wikandari et al, 2011).…”

Section: Karakteristik Fisikokimia Bekasamunclassified

“…Enzim proteolitik yang menyebabkan pemecahan protein menjadi peptide dan asam amino dapat berasal dari enzim endogenous maupun dari aktivitas proteolitik bakteri asam laktat indigenous selama proses fermentasi bekasam berlangsung. Aktivitas proteolitik bakteri asam laktat terjadi karena bakteri tidak mampu mensintesis asam-asam amino yang dibutuhkan untuk pertumbuhannya sehingga harus diperoleh dari medium tumbuhnya (Wikandari et al, 2011).…”

Section: Karakteristik Fisikokimia Bekasamunclassified

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Bekasam: Pangan Tradisional Yang Bermanfaat Bagi Pasien Hipertensi

Lestari¹,

Fauzi²,

Amin³

2022

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Hipertensi masih menjadi masalah utama di dunia hingga saat ini. Banyak penelitian yang telah membuktikan bahwa hipertensi berhubungan dengan tingkat kesakitan dan kematian akibat penyakit kardiovaskular. Oleh sebab itu, penyakit hipertensi harus dicegah dan diobati, baik dengan obat-obatan maupun dengan modifikasi diet. Berdasarkan beberapa hasil penelitian, diketahui perlu adanya bahan makanan tertentu yang memiliki kemampuan antihipertensi dan dapat dimanfaatkan sebagai penyedap masakan yang aman bagi penderita hipertensi, salah satu yang dikaji yaitu bekasam. Bekasam merupakan produk hasil fermentasi spontan menggunakan kadar garam tinggi dengan bahan dasar ikan air tawar. Rasa dan aroma bekasam memiliki sangat khas dan dapat digunakan sebagai penyedap masakan. Bekasam diproduksi dengan mencampur ikan dengan nasi dan yang kemudian difermentasi selama 5-7 hari. Karakteristik daging bekasam sedikit kenyal dibandingkan dengan ikan segar, memiliki rasa asam asin khas bekasam dengan aroma tertentu. Berbagai penelitian menunjukkan bahwa bekasam ikan memiliki beberapa manfaat bagi kesehatan, antara lain aktivitas penghambatan Angiotensin-I-Converting Enzyme (ACE), yaitu enzim yang menyebabkan hipertensi dan juga sebagai penurun kolesterol karena mengandung lovastatin.

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Potensi Bekasam Bandeng (Chanos chanos) sebagai Sumber Angiotensin I Converting Enzyme Inhibitor

Cited by 12 publications

References 11 publications

Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria

Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria

Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate

Bekasam: Pangan Tradisional Yang Bermanfaat Bagi Pasien Hipertensi

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