AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN HIDROLISAT HASIL HIDROLISIS PROTEIN SUSU KAMBING DENGAN EKSTRAK KASAR BROMELIN

Amino acids in enteral formula based on local fermented food for children with protein energy malnutrition

Protein-energy malnutrition still becomes a problem in the world and Indonesia. The enteral formula is needed in the process of fulfilling overall nutrition in the form of a liquid diet in malnourished patients to digest and absorb nutrients without any difficulties. Amino acid lysine, methionine, cysteine, threonine, and tryptophan are often deficits in children's food; even, malnourished children (stunting, wasting, or protein-energy malnutrition) have decreased amino acids. Tempeh gembus, fermented local food, is used as the main ingredient for the enteral formula, and the hydrolysate process is carried out and made into flour, resulting in more amino acids due to the process of protein breakdown. The making of enteral formula from local food fermentation aims to enable the community to optimize local food into more nutritious food so that it can be produced at the household scale. Other supplementary ingredients are isolated soy protein, pumpkin flour, maltodextrin, sugar, and soybean oil. The enteral formula is isocaloric and isoprotein; it is divided into two with different compositions of the hydrolysate of Tempeh gembus flour. This study aims to determine the content of protein, amino acids, and limiting amino acids in the enteral formula. The amino acid analysis was performed using the HPLC method. Amino acid glutamate has the highest content in enteral formulas A and B (2,080 mg.100g-1and 1,950 mg.100g-1). The total amino acid content of enteral formula A is higher than that of enteral formula B with a difference of 210 mg.100g-1. Enteral formula A has a higher average amino acid content (1,400 mg.100g-1) than enteral formula B (1,378 mg.100g-1), and there is no significant difference (p = 0.812) between them. The enteral formula A has a higher amino acid content, but the highest protein content is in enteral formula B. The limiting amino acids in enteral formulas A and B are the methionine amino acids. Enteral formulas A and B can fulfill the needs of amino acids and be an alternative formula for Children with PEM.

FRAKSI PEPTIDA ANTIOKSIDAN DARI KASEIN SUSU KAMBING

Milk bioactive peptides are derivative of milk protein produced either through enzymatic activity, digestive processes, or fermentation, that give functional properties. The study aimed to obtain bioactive peptides fraction derived from goat’s milk casein through hydrolysis by papain, analyze the profiles of protein and peptides, and also test the antioxidative activity. The casein isolate was hydrolyzed by papain in a ratio of 100: 0.5 (v/v) at pH 7.0 and 50ºC. Analysis of protein concentration was carried out by the Bradford method and protein profile by SDS-PAGE. Antioxidant assay was carried out by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. A 1,000 ppm ascorbic acid solution was used as positive control. Peptide fractionation was done by membrane filtration with a cut off of 10 kD and 30 kDa. The protein concentration of casein hydrolysates decreased significantly after hydrolysis process with papain. The electrophoresis results showed six protein bands in casein with molecular weight of 7-33 kDa. After the hydrolysis process, all hydrolysates only contained two protein bands with molecular weights of 8 and 5 kDa. The hydrolysis process increased the antioxidant activity of the casein. P0 and P2 hydrolysates had the highest antioxidant activity, and fractions with the highest antioxidant activity were fraction <10 kDa from P0 hydrolysate at 67.89% and 10-30 kDa from P2 hydrolysate at 73.82%. Molecular weight and hydrolysis time affected the antioxidant activity of the hydrolysates. Peptides below 30 kDa have antioxidant activity, whereas those above 30 kDa do not have any antioxidant activity. The antioxidant activity of the peptides decreases upon hydrolysis for more then 2 minutes.

Influence Variation of Tempe Gembus (An Indonesian Fermented Food) on Homocysteine and Malondialdehyde of Rats Fed an Atherogenic Diet

Background and Aims: Atherosclerosis has become a prominent health problem in Indonesia. Based on food as medicine concept, tempe gembus (a fermented food from Indonesia) is well known having the content of nutrient that influences atherosclerosis parameter. Research aimed to prove the influence of different variation of tempe gembus that was given without additional treatment (X1), with the steam blanching heating (X2), and was added the bromelain enzyme (X3) to the level of serum Homocysteine (Hcy) and Malondialdehyde (MDA) of rat’s blood that was given the atherogenic diet.

Material and Methods: The research of posttest randomized controlled group design on 35 Sprague dawley rats were divided into two main groups as follow; they were 2 control groups (called K− and K+) and 3 treatment groups. All of the treatment groups were given tempe gembus of 25 gram/kg rat body weight.

Results: The results showed that group variation of tempe gembus had a lower mean of Hcy and MDA levels than disease group (K+). However, a significant effect of tempe gembus was only decrease in MDA level (ANOVA test p = 0.001). Treatment X1 and X3 had meaningful differences to decrease MDA levels.

Conclusion: Tempe gembus variation can decrease the MDA level significantly and decrease the Hcy level however, without statistical significance.