Kualitas bekasam dapat ditingkatkan dengan menggunakan starter bakteri asam laktat (BAL) untuk mengontrol proses fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan starter Lactobacillus acidophilus pada proses fermentasi bekasam terhadap karakteristik mikrobiologi, kimia dan sensoris, serta mengkaji sifat fungsional (kandungan lovastatin) dari bekasam ikan seluang (Rasbora argyrotaenia) yang telah diberi perlakuan penambahan starter L. acidophilus. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan empat taraf perlakuan (0, 10^5, 10^7, 10^9 CFU/mL). Masing-masing perlakuan dilakukan pengulangan sebanyak 3 kali, dengan ulangan sebagai kelompok. Parameter yang diamati meliputi analisis total BAL, kimia, dan sensoris mutu hedonik. Hasil penelitian menunjukan bahwa perbedaan konsentrasi penambahan starter L. acidophilus dalam pembuatan bekasam ikan seluang berpengaruh nyata terhadap kadar protein, N-amino dan lovastatin bekasam. Starter L. acidophillus bisa ditambahkan dalam pembuatan bekasam sampai dengan konsentrasi 10^7 CFU/mL untuk meningkatkan kandungan lovastatin.

The purpose of this research was to obtain statins producer bacteria as a HMG-CoA reductase (HMGR) enzyme inhibitor to reduced cholesterol biosynthesis. Stages of this research were the isolation of compactin and lovastatin resistant bacteria, statin production, analysis of culture extracts to inhibition of HMG-CoA reductase and identification of bacteria. The results showed that the 20 isolates of compactin and lovastatin resistant bacteria, there are 5 bacterial isolates produced statins. They were L3.3.4; C3.4.2; C3.3.5; C3.4.4 and L3.3.3; with the statins content were 9.491;1.536; 0.065; 0.060; and 0.040 ppm. Selection of the 5 bacterial isolates resulted 2 bacteria which had inhibition ability to HMGR enzyme activity. They were Lactobacillus acidophilus and Lactobacillus delbruckii sp. delbruckii with inhibitory ability were 66.67% and 58.33%, respectively.Keywords: L. acidophilus, L. delbrucki, HMGR inhibitor, cholesterol, bekasamABSTRAKPenelitian ini bertujuan memperoleh bakteri penghasil statin sebagai inhibitor enzim HMG-KoA reduktase (HMGR), penghambat sintesis kolesterol. Tahapan penelitian yang dilakukan adalah isolasi bakteri yang resisten terhadap compactin dan lovastatin, produksi statin, uji penghambatan ekstrak dari kultur bakteri terhadap HMG-KoA reduktasedan identifikasi bakteri. Hasil penelitian menunjukan bahwa dari 20 isolat bakteri yang resisten terhadap compactin maupun lovastatin, terdapat 5 isolat bakteri yang potensial menghasilkan statin, yaitu isolat L3.3.4; C3.4.2; C3.3.5; C3.4.4 dan L3.3.3; dengan kandungan statin berturut-turut adalah 9.491; 1,536; 0,065, 0,060, dan 0,040 ppm. Seleksiterhadap 5 isolat menghasilkan 2 bakteri yang mempunyai kemampuan penghambatan terhadap aktivitas enzim ¸Â•ÝWtu Lactobacillus acidophilus dan Lactobacillus delbruckii sp. delbruckii dengan kemampuan penghambatan  berturut-turut adalah 66,67% dan 58,33%.Kata kunci: L. acidophilus, L. delbrucki, inhibitor HMGR, kolesterol, bekasam

Crackers is a product made through a roasting process. This study aims to determine the effect of the addition of liquid smoke on the physical and sensory characteristics of snakehead fish crackers (Channa striata). This research method used a randomized block design (RBD) with one treatment factor and was carried out with 3 replications. The treatment used was the difference in the concentration of liquid smoke (0%, 2.5%, 5%, and 7.5%). The stages of this research include physical analysis (crispness) and sensory analysis (appearance, aroma, taste, and texture). The results showed that the treatment of different concentrations of liquid smoke had no significant effect on crispness (525.67 gf-580.67 gf). The results of sensory analysis showed that the treatment of different concentrations had a significant effect on appearance, aroma and taste, but had no significant effect on the texture of kemplang. The best treatment of this research is the A1 treatment with a liquid smoke concentration of 2.5%.

AbstrakRusip merupakan produk fermentasi hasil perikanan yang dihasilkan oleh bakteri asam laktat yang mengandung peptida bioaktif. Penelitian ini bertujuan untuk mengetahui rendemen, kadar peptida, serta aktivitas antioksidan dan antikolesterol ekstrak rusip. Penelitian ini menggunakan dua jenis rusip, yaitu rusip A yang memiliki aktivitas antioksidan terbaik dan rusip B yang memiliki aktivitas antikolesterol terbaik didasarkan pada hasil penelitian sebelumnya. Ekstraksi dilakukan dengan metode maserasi tunggal menggunakan aquabides, dilanjutkan dengan fraksinasi berdasarkan perbedaan berat molekul. Uji antioksidan dilakukan dengan metode 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) dan uji antikolesterol dilakukan dengan metode penghambatan aktivitas enzim HMG-KoA reduktase. Hasil penelitian memperlihatkan fraksi F1 (berat molekul > 10 kDa) memiliki rendemen yang paling tinggi baik pada rusip A maupun rusip B dengan rendemen berturut-turut sebesar 16,61% dan 14,14%. Kadar peptida tertinggi rusip A dan rusip B terdapat pada fraksi E (ekstrak utuh) yaitu masing-masing sebesar 1,22% dan 1,25%. Aktivitas antioksidan tertinggi pada rusip A terdapat pada fraksi F3 (berat molekul < 1 kDa) dengan nilai hambatan sebesar 62,90% pada dosis 1 mg/mL dan aktivitas antikolesterol tertinggi terdapat pada fraksi F2 (berat molekul 1-10 kDa) dengan nilai inhibisi sebesar 50% pada dosis 5 mg/mL. Aktivitas antikolesterol dan antioksidan fraksi rusip tersebut tergolong rendah dibanding produk fermentasi ikan lainnya. Antioxidant and Anticholesterol Activity of Rusip ExtractAbstractRusip is a fermented product which is produced by lactic acid bacteria containing bioactive peptide. The purpose of this research was to study the yield, peptide content, antioxidant and anticholesterol of rusip extract. This study used two types of rusip, i.e. rusip  A which had the best antioxidant activity and rusip B that had the best anticholesterol activity based on the results of previous studies. Rusip was extracted by single maceration methode used aquabidest and continued with fractionation based on differences in molecular weight. Antioxidant assay was conducted using 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methode and anticholesterol assay by inhibition of HMG-CoA reductase enzyme methode. The result showed that F1 fraction (molecular weight > 10 kDa) had the highest yield both in the rusip A and rusip B, i.e 16.61% and 14.14% respectively. The highest peptide content of the rusip A and rusip B was obtained from E fraction (whole extract), i.e. 1.22% and 1.25% respectively. The rusip fraction with highest antioxidant activity of rusip A was F3 fraction (molecular weight < 1 kDa) that had inhibition of 62.90% (concentration of 1 mg/mL) and the highest activity of anticholesterol was F2 fraction (molecular weight 1-10 kDa) with inhibition of 50% (concentration of 5 mg/mL). The antioxidant and anticholesterol activity of the rusip extract was low ompared to other fish fermented products.

The purpose of this research was to be know  antioxidant activity, anticolestrol and antihypertence of extract rusip. This research was conducted from May 2017 until October  2017 using experimental laboratory method and data analysis was done descriptively. The research stages included measurement of pH, salt content analysis, determination of protein content, determination of peptides, antioxidants testing with the ABTS method, the analysis of ACE inhibitors (Angiotensin Converting Enzyme) and analysis of HMG-CoA reductase inhibitors. The results showed  that there are three types of rusip which has the complete label is rusip A, B and C. The pH value rusip ranged from 5.85 to 6.01. The salt contained in rusip ranged from 13.94 to 15.68%. Rusip protein content ranged from 14.71 to 18.39 mg / mL. The content of yield rusip extract ranged from 2.26 to 3.32 % and the content of peptide extract ranged from 13.05 to 14.80%. Rusip is a highly protein-rich food and contains many peptides. The antioxidant activity of rusip extract and activity of HMG-CoA inhibitor of russip extract are low. Rusip extract has a high activity as an ACE inhibitor (Angiotensin-I Converting Enzyme) of 95.75%.