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Objective: This study aimed to investigate the antithrombotic activity of Tamarindus indica L. extract (TIE) in mouse models (in vivo).Methods: TIE was orally administered to mice at three different doses for 7 days. TIE-treated mice were used in two experiments of antithromboticactivity: An examination of bleeding time following tail cutting and an examination of survival rate after collagen-epinephrine-inducedthromboembolism. The TIE groups were observed after 7 days of treatment and compared to an aspirin-treated group and a control group.Results: Treatment with TIE led to a significant increase in bleeding time compared with that in the control group. TIE treatment also protected micefrom thromboembolic death, significantly increasing survival rates in a dose-dependent manner.Conclusion: TIE has the potential as an antithrombotic agent against platelet thromboembolism.

Rokhmah LN, Anam C, Handajani S, Rachmawati D. 2009. Study of phytic acid and protein contents during velvet beans (Mucuna pruriens) tempe production with variation of size reduction and fermentation time. Biofarmasi 7: 1-9. Velvet bean is one species of Leguminoceae containing phytic acid. The advantage of phytic acid is for antioxidant. Nevertheless, phytic acid has shortage, i.e. antinutritional. Phytic acid has characteristic that it can be provided from protein to form insoluble complex of phytate and protein. The formation of phytate-protein complex causes decreasing protein availability for human body so reducing the nutrition value of the food product. The aims of this research were to determine the influence of size reduction of velvet beans seed (Mucuna pruriens) and the fermentation time on the contents of phytic acid and soluble protein on the production of velvet bean (Mucuna pruriens) tempe. This research is a factorial experiment that arranged in a Randomized Complete Design (RCD) with two experimental factors including size reduction (3 kinds) and the time of fermentation (5 kinds). Every 12 hours fermentation time for three kinds of velvet beans seed size, the lowest phytic acid and the highest soluble protein were showed by velvet bean tempe from grinded seeds. On the fermentation time of 36 hours for three kinds of seeds size resulted in a lowest phytic acid during fermentation, i.e. 3.32 mg/g, 1.98 mg/g, and 1.16 mg/g, respectively. The contents of highest soluble protein during fermentation obtained on fermentation for 36 hours were 19.51 mg/g, 23.73 mg/g, and 24.89 mg/g. The fermentation time and the size of velvet bean seeds affected on phytic acid and soluble protein contents of velvet bean tempe. The longer fermentation time of velvet bean tempe caused a lower phytic acid content and a higher soluble protein content. The smaller size of velvet bean seeds on tempe caused a lower phytic acid content and a higher soluble protein content. The velvet bean tempe of grinded seeds with 36 hours fermentation had the lowest of phytic acid content and the highest of soluble protein content of all samples with the variation of reducing size and the duration of fermentation. The optimally time fermentation was recommended at 36 hours prior to solid texture, and the soluble protein and the phytic acid content on 48 fermentation were not significant.

Indriyani CS, Handayani S, Rachmawati D. 2010. Influence of size reduction variation and fermentation time towards cyanide acid contents and phenolic compound in faba bean (Vicia faba) tempeh. Biofarmasi 8: 31-36. Tempeh is fermentation product wich very known by Indonesian society and has been familiar with various western society. Tempeh can be made from various ingredient, but usually, tempeh is made from soybean. Due to the increasing soybean price, it has been found another Leguminosae to substitute soybean. One of legume was faba bean, Leguminosae, that generally contains phenol as antioxidant and cyanide acid as antinutrient and toxic material. The aim of this research was to determine the effect of size reduction variation and fermentation time variation of faba beans tempeh production to cyanide acid and total phenol contents. This research used a factorial experiment that arranged in a Randomized Complete Design (RCD) with two experimental factors including size reduction (chopped and sliced) and the time of fermentation (0, 30, 36, 42 and 48 hours). The result showed that cyanide acid content in fermentation of 0, 30, 36, 42 and 48 hours on faba beans tempeh by chopped seeds were 0.060 mg/g, 0.048 mg/g, 0.036 mg/g, 0 mg/g and 0 mg/g, respectively, then on faba beans tempeh by sliced seeds were 0.072 mg/g, 0.036 mg/g, 0.036 mg/g, 0 mg/g and 0 mg/g, respectively. Meanwhile, the content of total phenol on faba beans tempeh by chopped seeds were 0.014750%, 0.149900%, 0.201825%, 0.170400% and 0.234400%, while on faba beans tempeh by sliced seeds were 0.014750%, 0.152650%, 0.178300%, 0.162750% and 0.192620%, respectively. The fermentation time and the size of faba beans seeds affected on cyanide acid and total phenol contents of faba beans tempeh. The longer fermentation time of faba beans tempeh caused lower cyanide acid content and higher total phenol content. The smaller size of faba beans seeds on tempeh caused lower cyanide acid content and higher total phenol content. The lowest cyanide acid content was contained in faba beans tempeh with chopped and sliced seeds with 42 and 48 hours fermentation reached 0 mg/g. The highest total phenol content was contained in chopped faba beans tempeh with 48 hours fermentation reached 0.234400%.

This study was conducted to identify the presence of icaA and icaD genes in S. epidermidis and to analyze the relationship between the presence of icaA and icaD genes with the ability of in vitro biofilm formation in S. epidermidis. S. epidermidis isolates from patients and healthy people were collected and PCR was examined to detect icaA and icaD genes. which then continued to examine the ability of biofilm formation by the method of Congo Red Agar. The results of this genotypic and phenotypic examination were then tested for correlation with statistical tests using SPSS 23.0. A total of 40 S. epidermidis isolates were collected, consisting of 20 clinical isolates and 20 isolates of normal flora. The icaA gene was positive in 5 isolates (12.5%), and 8 isolates (20%) were positive for the icaD gene, 3 isolates with icaA and icaD were both positive. One hundred percent of isolates with icaA or icaD positively formed biofilms, but there were 15 isolates (42.9%) who did not have the icaA gene but showed the ability to form biofilms, while 12 isolates (37.5%) who did not have the icaD gene also formed biofilms. Fifty percent of S. epidermidis isolates showed the ability to form biofilms at CRA. The Fisher Exact test showed a significant relationship between the icaA gene and the ability of biofilm formation (p=0.047 (p<0.05)) as well as the icaD gene (p=0.03 (p<0.05)). The icaA and icaD genes have a significant relationship to biofilm formation in S. epidermidis. There was another mechanism in the formation of biofilms that are not dependent on the ica gene.