Kandungan L-3, 4-dihydroxyphenylalanine Suatu Bahan Neuroprotektif pada Biji Koro Benguk (Mucuna pruriens) Segar, Rebus, dan Tempe (L-3,4-DIHYDROXYPHENYLALANINE CONTENT  AS A NEUROPROTECTIVE MATERIAL ON FRESH, COOKED AND FERMENTED OF KORO BENGUK (MUCUNA PRURIENS)  BEANS)

Pangestiningsih, Tri Wahyu; Susmiati, Trini; Wijayanto, Hery

doi:10.19087/jveteriner.2017.18.1.116

Cited by 5 publications

(5 citation statements)

References 6 publications

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“…On CATA test, the panelists would choose several attributes in each parameter that had been previously discussed on fresh and fried tempe sample without comparing one to another. Then, in hedonic rating test, the panelists would give their assessment in each parameter on scale 1-7, such as highly dislike (1), dislike (2), slightly dislike (3), neutral (4), slightly like (5), like (6), and highly like (7).…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…Velvet bean also has a relatively high protein content, which is 28.4–31.0% ( 5 ). Furthermore, velvet beans also contain active components such as L-3,4-dihydroxyphenylalanine (L-DOPA) that can alleviate the symptoms of Parkinson’s disease ( 6 ). As one of Indonesia’s local beans, velvet bean has the potential to be utilized as a raw material in tempe production.…”

Section: Introductionmentioning

confidence: 99%

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Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe

Astawan,

Prayudani,

Haekal

et al. 2024

Front. Nutr.

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IntroductionPrevious studies have shown that the velvet bean, an indigenous legume in Indonesia, possesses high protein content and bioactive compounds. However, the utilization of velvet beans in tempe production remains underexplored.MethodsThis study aims to address this research gap by investigating the physicochemical properties and sensory profiles of tempe made from velvet beans, both individually and in combination with soybean. The study involved the production of tempe using germinated and non-germinated velvet bean, soybean, and a soy-velvet bean combination (61:39% ratio). Physicochemical analyses, including hardness, firmness, colour, antioxidant capacity, proximate, pH, and titratable acidity, were conducted. Hedonic rating and Check-All-That-Apply (CATA) tests were also performed to assess the sensory attributes of fresh and fried tempe.Results and discussionGermination treatment of velvet bean resulted in tempe with reduced hardness, firmness, antioxidant capacity, and pH levels compared to non-germinated velvet bean tempe. However, velvet bean tempe exhibited a darker colour, higher antioxidant capacity, higher pH levels, and lower titratable acidity compared to soybean tempe and soy-velvet bean combination tempe. The protein content in velvet bean tempe was found to be below the required threshold of 15%. Hedonic rating tests revealed that fresh and fried velvet bean tempe received lower scores than other samples. CATA tests identified specific sensory attributes essential for fresh and fried tempe, including beany aroma, white colour, nutty aroma, golden brown colour, solid and crunchy texture, umami taste, and nutty aftertaste. These findings provide valuable insights into the potential applications of velvet beans in tempe production and emphasize the significance of considering germination as a factor affecting the quality and sensory attributes of tempe.

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Section: Sensory Evaluationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe

Astawan,

Prayudani,

Haekal

et al. 2024

Front. Nutr.

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“…Kandungan L-DOPA yang lebih tinggi dalam ekstrak biji segar dibanding dengan ekstrak biji yang direbus dan difermentasi mengurangi kebutuhan TH untuk mengubah lebih banyak L-DOPA pada tikus yang diinduksi PD yang dilengkapi dengan ekstrak biji segar. 7…”

Section: Pendahuluanunclassified

“…Hal ini ditunjukkan dengan rerata jumlah sel tyrosine hydroxylase-immunoreactive (TH-IR) yang lebih tinggi secara signifikan pada Grup IIIB dan IIIC dibanding dengan Grup II. 7 Bukti ini menunjukkan bahwa efek neuroprotektif tidak hanya disebabkan oleh L-DOPA pada koro benguk. Kandungan L-DOPA tertinggi dapat ditemukan pada ekstrak biji segar, namun efek neuroprotektifnya tidak setinggi ekstrak biji rebus dan fermentasi.…”

Section: Studiunclassified

Scoping review: Studi Potensi Tanaman Herbal pada Reseptor Dopamin terhadap Penyakit Parkinson

et al. 2023

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Ulasan ini berfokus pada tanaman herbal yang memiliki potensial aksi pada neurotransmitter. Tujuannya adalah memberikan informasi dan pemahaman mengenai potensi beberapa tanaman herbal yang berpengaruh terhadap penyakit Parkinson. Metode yang digunakan untuk melakukan studi literatur adalah scoping review dengan mencari beberapa jurnal penelitian yang dipublikasi di jurnal internasional melalui database elektronik. Database elektronik yang digunakan antara lain: Medscape, PubMed, Google Scholar, NCBI. Kata kunci (keywords) yang digunakan adalah "Parkinson disease". Hasilnya diperoleh 24 jurnal terpilih. Tanaman yang sudah dilaporkan tersebut, yaitu Safflower (Carthamus tinctorius. L.), mengandung kaempferol 3-O-rutinoside (K3R) dan anhydro safflor yellow B (AYB) mengurangi ekspresi nod-like receptor protein 3 (NLRP3) dan caspase 1, penyebab peradangan parkinson. Senyawa ginsenosida dari tanaman ginseng (Panax ginseng) memperkuat fungsi otak, mencegah peradangan saraf dan stres oksidatif, mengurangi berbagai gangguan neurodegeneratif seperti parkinson. Tanaman teh hijau (Camellia sinensis) mengandung senyawa epicatechin dan epigallocatechin gallate menurunkan immunostaining untuk COX-2, dan mengurangi produksi NO dari ketiga isoform NOS, termasuk iNOS. Ekstrak C. asiatica memiliki efek nootropik, melindungi otak dari kerusakan neurodegeneratif.

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“…L-Dopa is a precursor of dopamine to carry out the synthesis of dopamine which is assisted by the enzyme dopa decarboxylase. Dopamine will stimulate the hypothalamus to increase GHRH which is passed on to the pituitary gland for growth hormone production so that it can increase growth [18]. However, dopamine will inhibit the production of FSH-RH/LH-RH found in the hypothalamus.…”

Section: Survival Ratementioning

confidence: 99%

The addition of Mucuna pruriens seed extract with different dosage on feed conversion ratio and feed efficiency of Rasbora argyrotaenia

Husnacahya,

Chandrawati,

Samara

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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The objectives of this research were: 1) determine the effect of feed supplementation using velvet beans (Mucuna pruriens) seed extract with different doses on the feed conversion ratio and feed efficiency of silver barb (R. argyrotaenia), 2) determine the optimal dose of feed supplementation using velvet beans seed extract in silver barb on the value of feed conversion ratio and feed efficiency. This research used an experimental method with a completely randomized design consisting of five treatments of commercial feed without any addition (P0), 0.1 ml/kg velvet beans seed extract addition (P1), 1 ml/kg velvet beans seed extract addition (P2), 10 ml/kg velvet beans seed extract addition (P3), 35 ml/kg velvet seed beans extract addition (P4) in four replication for each treatments. The results of the supplementation with a different concentration of velvet beans seed extract addition showed significant difference (P < 0.05) on the specific growth rate, feed conversion ratio, and feed efficiency of R. argyrotaenia. The highest efficiency and feed conversion ratio of the supplementation of R. argyrotaenia feed obtained from addition of 0.1 ml/kg velvet beans seed extract.

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Kandungan L-3, 4-dihydroxyphenylalanine Suatu Bahan Neuroprotektif pada Biji Koro Benguk (Mucuna pruriens) Segar, Rebus, dan Tempe (L-3,4-DIHYDROXYPHENYLALANINE CONTENT AS A NEUROPROTECTIVE MATERIAL ON FRESH, COOKED AND FERMENTED OF KORO BENGUK (MUCUNA PRURIENS) BEANS)

Cited by 5 publications

References 6 publications

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe

Scoping review: Studi Potensi Tanaman Herbal pada Reseptor Dopamin terhadap Penyakit Parkinson

The addition of Mucuna pruriens seed extract with different dosage on feed conversion ratio and feed efficiency of Rasbora argyrotaenia

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