Tea is a functional drink that widely used and developed for health purposes. The alternative ingredients for tea making are from plants such as flowers, leaves, skin, fruit, and roots. Teabags,which made from kecombrang flower, mint leaves, and stevia leaves, potentially used as functional drinks,considering the total phenol content and antioxidant activity in each ingredients. The aims of this research is to obtain tea products which contain high total phenol and antioxidant activity with optimum acceptability from kecombrang flower and mint leaves formulations. This study uses a randomized 1:1 ratio design of kecombrang flower : mint leaves, with 5 formulation:(0.4: 1.6), (0.7: 1.3), (1: 1), (1.3: 0.7) and (1.6: 0.4), to obtain the datas of Total Phenol Levels, Antioxidant Activities and Sensory characteristic of the tea. The results shows that there is significant effect on total phenol content and antioxidant activity. It results that F1 formulation has the highest amount of total phenol which is 13.907 mg as.galat / 100 mL as well as the highest antioxidant activity which is 68.84% RSA. Sensory testing produces teas with a similar color, while the taste and scent are significantly different

Korespondensi dengan penulis (nurrahman@unimus.ac.id) Artikel ini dikirim pada tanggal 20 Desember 2014 dan dinyatakan diterima tanggal 24 Januari 2015. Artikel ini juga dipublikasi secara online melalui www.journal.ift.or.id. Hak cipta dilindungi undang-undang. Dilarang diperbanyak untuk tujuan komersial. Diproduksi oleh Indonesian Food Technologists® ©2015 (www.ift.or.id) AbstrakKedelai merupakan salah satu bahan pangan yang penting bagi masyarakat Indonesia, yang dikonsumsi untuk memenuhi kebutuhan zat gizi protein. Kedelai dikonsumsi masyarakat sebagai lauk dan camilan. Tujuan penelitian ini untuk membandingkan zat gizi kedelai hitam dengan kedelai kuning. Kedelai dari ketiga varietas sebelum dianalisa terlebih dahulu dihancurkan untuk dibuat tepung kedelai. Tepung kedelai yang diperoleh diayak dengan saringan ukuran 60 mesh. Analisa yang dilakukan meliputi analisa proksimat, asam amino, asam lemak, antosianin dan isoflavon (daidzein dan genistein). Ketiga varietas kedelai memiliki kandungan kimia yang menjadi parameter penelitian kecuali antosianin. Antosianin hanya ada di kedelai hitam, sedangkan kedelai kuning tidak terdeteksi. Ketiga varietas sama-sama mengandung 14 asam amino.Kata kunci: kedelai, zat gizi dan antioksidan PendahuluanKedelai merupakan salah satu bahan pangan yang penting bagi masyarakat Indonesia. Masyarakat khususnya ekonomi menengah ke bawah mengandalkan kedelai untuk memenuhi kebutuhan zat gizi protein. Kedelai dikonsumsi masyarakat sebagai lauk dan camilan. Beberapa jenis olahan makanan yang berasal dari kedelai antara lain tempe, tahu, kecap, kedelai goreng, tepung kedelai, susu kedelai, kedelai rebus dan rempeyek. Menurut cerita yang ada di Serat Sentini (1814 Masehi) kedelai yang ada pada saat itu adalah kedelai hitam. Kedelai hitam sering digunakan sebagai bahan hiasan dalam pembuatan tumpeng di masyarakat Jawa. Diduga kedelai hitam merupakan bahan utama pertama kalinya tempe diproduksi oleh masyarakat Jawa (Astuti, 1996 Sebagai bahan utama kecap, kedelai hitam memiliki keunggulan tersendiri karena kandungan gizinya yang cukup tinggi, terutama protein dan karbohidrat. Asam amino yang terdapat pada kedelai hitam antara lain leusin dan lisin. Keduanya merupakan asam amino yang sangat diperlukan oleh enzim pemecah kedelai untuk menghasilkan kecap dengan cita rasa yang enak, lezat dan khas. Kedelai hitam juga mengandung asam glutamat lebih tinggi dibanding kedelai kuning.Asam amino tersebut merupakan komponen yang membentuk citarasa lezat (gurih) (Anonim, 2008).Kedelai kuning impor banyak digunakan sebagai bahan baku tempe. Sebenarnya varietas kedelai unggul yang ditanam di Indonesia juga dapat digunakan untuk pembuatan tempe, tetapi masyarakat lebih banyak mengunakannya untuk pembuatan tahu. Demikian pula dengan kedelai hitam, dilihat dari potensi zat gizi dan produksi tidak jauh dari kedelai kuning, bahkan sifat fungsional lebih tinggi. Kedelai hitam mempunyai kandungan fenolik, tanin, antosianin dan isoflavon serta aktivitas antioksidan lebih tinggi dibanding kedelai kuning (Xu dan...

Cardiovascular diseases (CVDs) are still the leading mortality causes in the last decades. The ailments are multifactorial characterized by excessive clot (thrombus) formation in the blood vessels. Thrombus could be degraded through thrombolysis mechanism by plasmin activated by various fibrinolysis agents including, urokinase, nattokinase, or streptokinase. However, the use of these agents is restricted by relatively high cost, short half-life, allergic reaction, and bleeding effects. The search for more economical and safer thrombolytic (clot lysis) agents are essential to address the underlying problem in CVD therapy. Among Holothurians, H. scabra has been known to have the highest protein content making it ideal substrate for protease enzymes including fibrinolytic types with clot lysis properties. However, isolation of a proteases with antithrombotic activities either from tissue or from bacteria of H. scabra has not been reported. This study aimed to screen proteolytic and clot lysis activities of crude protease extracts from tissue and bacteria isolated from fermented intestine of H. scabra. Crude protease of tissue of H. scabra was extracted by cold centrifugation, which activity was measured using UV-spectrophotometer. Crude protease of proteolytic bacteria selected by clear zones on skim milk agar (SMA) medium was isolated from nutrient broth (NB). Extracts showing proteolytic activity were subjected to gravimetry-based clot lysis test. As results, crude proteases isolated directly from the H. scabra’s tissue showed low proteolytic activities, thus were no proceed to clot lysis activity test. Crude protease extracted bacteria could show both proteolytic and clot lysis activities. In conclusion, based on this screening study, intestine of H. scabra is a rich source of proteolytic bacteria, some of them could produce crude enzymes showing competitive thrombolysis activities with Nattokinase. Thus, they appeared to have more potentials to be developed as thrombolysis agent than those directly extracted from the organism’s tissue.

ABSTRAKProses perkecambahan biji-bijian seperti beras dapat meningkatkan beberapa nilai gizi seperti asam amino dan serat pangan. Beras merah dan kecambahnya diyakini mampu menurunkan glukosa darah pada penderita diabetes melitus (DM). Tujuan penelitian ini adalah mengevaluasi efek hipoglikemik kecambah beras merah pada tikus diabetes yang diinduksi STZ-NA terhadap kadar glukosa darah, insulin, serta indeks HOMA-IR dan HOMA β. Penelitian ini bersifat eksperimental in vivo pada hewan coba tikus Wistar jantan usia 10 minggu sebanyak 24 ekor dengan desain penelitian randomized post test only control group. Tikus dibagi menjadi 4 kelompok, masing-masing 1 kelompok tanpa induksi STZ-NA dengan diet standar dan 3 kelompok diinduksi STZ-NA dengan diet standar, beras merah dan kecambah beras merah. Percobaan dilakukan selama 6 minggu. Hasil penelitian menunjukkan kecambah beras merah mampu menurunkan kadar glukosa darah sebesar 61,88 % dan nilai HOMA-IR (parameter resistensi insulin) 56,82 %. Kadar insulin meningkat 16,35 % dan HOMA β 763,6 %. Disimpulkan, kecambah beras merah mampu menurunkan kadar glukosa darah dan kondisi resistensi insulin tikus DM, dan meningkatkan sel beta pankreas.Kata kunci: HOMA-IR; HOMA β; hipoglikemik; insulin; kecambah beras merah ABSTRACTThe process of germination of grains such as rice could increase some nutritional values of amino acids and dietary fiber. Red rice and its sprouts are believed to be able to decrease blood glucose in patients with diabetes mellitus (DM). The aim of this study was to evaluate the hypoglycemic effect of red rice sprouts in STZ-NA induced diabetic rats on blood glucose level, insulin level, and HOMA-IR and HOMA-β index. This experimental study was conducted based on randomized post test only control group design using 24 male Wistar rats aged 10 weeks. Rats were divided into 4 groups, one group without induction of STZ-NA fed with a standard diet (control) and three groups of STZ-NA induced with a standard diet, red rice and red rice germ. Experiments were conducted for 6 weeks. The results showed that sprouted red rice lowered blood glucose levels by 61.88 % and the value of HOMA-IR (insulin resistance parameters) by 56.82%. Insulin level increased by 16.35 % and HOMA-β by 763.6 %. This study showed that red rice germ was able to ddecrease blood glucose levels and insulin resistance of DM rats and increase strength of the pancreatic beta cells.

Background: Kefir is a well known fermented dairy milk product which is functional for gut health. However kefir can also be made from vegetable milk such as soy or mungbean milk. Objective: To study the chemical  and functional property of Mungbean milk (MBM) Kefir Methods:Mungbean milk was fermented into MBM Kefir using Lactobacillus bulgaricus and Candida kefir. Three levels of cultures and glucose concentration were tested and a complete randomized design experiment was employed. The resulting MBM Kefir were tested for β-carotene level, total polyphenol content, and free radical scavenging activity. Beta carotene level, total polyphenols and free radicals scavenging activity were determined by spectrophotometry, Folin-Ciocalteu method, and DPPH radical scavenging assay respectively. The data were analyzed by ANOVA and when the result of ANOVA was significant, Tukey’s multiple comparison was conducted. Results: Culture concentration increased  β-carotene level (p = 0.049), total polyphenol (p = 0.015) and free radical scavenging activity (p = 0,000) of MBM kefir. Glucose concentration increased total polyphenol (p = 0.002), but had no effect on free radical scavenging activity and β-carotene level. However, there were no interaction among treatments at 0.05 significance level. Total acid level ranged from 1.57 to 2.54%, with the highest and level at 15% cultures concentration and 15% glucose concentration. Alcohol level ranged from 0.26 to 0.90% which was in accordance with the maximum standard for kefir (1%). Conclusion: An optimal product of mungbean milk kefir with highest free radical scavenging activity can be obtained using 15% cultures (Lactobacillus bulgaricus and Candida kefir) and 10% glucose concentration.