Tingkat Kelarutan Peptida Tempe dengan Bobot Molekul Kecil  pada Berbagai Jenis Pelarut

Rusdah, Rusdah; Suhartono, Maggy Thenawidjaya; Palupi, Nurheni Sri; Ogawa, Masahiro

doi:10.22146/agritech.10697

Cited by 3 publications

(2 citation statements)

References 3 publications

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“…Germinating soybean for 12 to 24 hr on water-saturated filter paper at 25 • C resulted in tempeh with increased levels of crude protein and protein efficiency ratio (from 2.26 to 2.19), as well as reduced levels of phytates, fat, and oligosaccharides (i.e., sucrose, raffinose, and stachyose) (Suparmo & Markakis, 1987). Soaking soybean with 10% (v/v) trifluoroacetic acid resulted in higher peptide recovery (Rusdah et al, 2017). Germination also lowered phytic acid content and increased antiradical activity in soybean (Puteri et al, 2018).…”

Section: Processingmentioning

confidence: 99%

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Ahnan-Winarno

Cordeiro

Winarno

et al. 2021

Comp Rev Food Sci Food Safe

147

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Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low‐cost, health‐promoting, and sustainable food processing technology to produce protein‐rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety‐improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.

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Section: Processingmentioning

confidence: 99%

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Ahnan-Winarno

Cordeiro

Winarno

et al. 2021

Comp Rev Food Sci Food Safe

147

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“…Fraksi tersebut juga menunjukkan aktivitas terbaik pada uji antioksidan. Penghambatan aktivitas antioksidan yang baik yaitu di atas 75% pada konsentrasi 0,1 mg/mL (Rusdah, Suhartono, Palupi, & Ogawa, 2017 Tabel 5 memperlihatkan bahwa pravastatin sebagai kontrol positif (standar) pada dosis 5000 ppm yang menunjukkan inhibisi 100% terhadap aktivitas enzim HMG-KoA reduktase. Penggunaan dosis 5 mg/mL merujuk pada metode yang ada pada KIT HMG-KoA reduktase.…”

Section: Aktivitas Antioksidan Ekstrak Rusipunclassified

Aktivitas Antioksidan dan Antikolesterol Ekstrak Rusip

Rinto

Lestari

Putri

2019

JPBKP

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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.

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Effect of solid-state fermentation using strains of Rhizopus oligosporus C1 on chemical characteristics and antioxidant activity of peas

Budiari,

Devi,

Mulyani

et al. 2023

Xvii Mexican Symposium on Medical Physics

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Tingkat Kelarutan Peptida Tempe dengan Bobot Molekul Kecil pada Berbagai Jenis Pelarut

Cited by 3 publications

References 3 publications

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Aktivitas Antioksidan dan Antikolesterol Ekstrak Rusip

Effect of solid-state fermentation using strains of Rhizopus oligosporus C1 on chemical characteristics and antioxidant activity of peas

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