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Documents > Thesis > Potensi Bakteri Asam Laktat Indigenous Sebagai Penghasil Angiotensin I Conv...
Potensi Bakteri Asam Laktat Indigenous Sebagai Penghasil Angiotensin I Converting Enzyme Inhibitor Pada Fermentasi Bekasam Document Details: Author: Prima Retno Wikandari, Dra.,M.Si, Prof. Dr. Ir. Endang S. Rahayu, M.S Contact: Supervisor: Type: Tugas Akhir Division: Perpustakaan UGM Language: Indonesia Subject: Bekasam, Fermentasi Ikan, Bakteri Asam Laktat Indigenous,
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Peptida, Angiotensin Converting I Enz
Potensi Bakteri Asam Laktat Yang Diisolasi Dari Bekasam Sebagai Penghasil Angiotensin Converting Enzyme Inhibitor Pada Fermentasi Â...
Publisher: Universitas Gadjah Mada Published: 2011 Location: Universitas Gadjah Mada City: Yogyakarta - UGM add to bookmark |
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Potensi Bekasam Bandeng (Chanos Chanos) Sebagai Sumber Angiotensin I Converting Enzyme Inhibitor
ABSTRACT: Bekasam is a traditional fermented product made from mixture of fish, rice, and salt in a certain composition. Since it is a fermented product of proteinaceus material by lactic bacteria, it was assumed that this product contains Angiotensin I Converting Enzyme (ACE) inhibitor from peptides activities as a result of protein degradation during bekasam fermentation. The enzyme changes
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Angiotensin I to Angiotensin II, which is responsible in triggering hypertension, hence inhibiting the enzyme prevents the occurence of hypertension. The research aimed (1) to identify the ACE inhibitor activities in bekasam prepared
activity, (5) to analyse the fate of ACE inhibitor activity in bekasam extract under
Potensi Bakteri Asam Laktat Probiotik Indigenus Sebagai Antidiare Dan Imunomodulator [Potency Of Indigenous Probiotic Lactic Acid Bacte...
pepsin digestion in vitro, and (6) to analyze the stability of ACE inhibitor
in ojs1405
from selected fish types, (2) to identify the strain of indigenous proteolytic lactic acid bacteria of bekasam, (3) to identify selected proteolytic lactic acid bacteria capable of producing ACE Inhibitor, (4) to evaluate the potential of selected lactic acid starter in bekasam fermentation in order to enhanche the ACE inhibitor
activity of bekasam after 45 day storage at 4 0
bacteria, pH, and soluble protein in the three samples were relatively the same,
Polimorfisme Gen Angiotensin I Converting Enzyme (ace) Insersi/delesi (i/d) Pada Penderita Hipertensi Dan Prehipertensi Di Mlati Kabupa...
which were 10
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C. Result indicated that there are inhibition of ACE activity in bekasam prepared from tylapia (Oreochromis nilotikus L) representing of fresh water fish (56.41%), milk fish (Chanos chanos) representing of brackish water (66.07%), and tuna (Tunus sp.) representing sea water (70.74%). The total lactic acid
7 - 10
Pengembangan Probiotik Bakteri Asam Laktat Indigenous Untuk Pencegahan Hiperkolesterolemia
8 , 4.40 â 4.78, and 8.67 â 9.84 mg/g, respectively. Further identification on 150 lactic acid bacteria isolates indicated that the 6 of them showed characteristics of high proteolytic activity and homofermentative, which belong to the species of Lactobacillus plantarum B1765, L. plantarum B1465, L.
in Universitas Gadjah Mada
plantarum N2352, L. plantarum T2565, L. pentosus B2555, and Pediococcus pentosaceus B1661. Fermentation of milk fish using the 6 isolates produced bekasam-like products with ACE Inhibitor activities, from the highest to the
and the peptide concentration along the fermentation process of bekasam. It was
Kombinasi Vitamin E Dan Bakteri Asam Laktat (Bal) Terhadap Konsentrasi Bal Dan Potensial Hidrogen (Ph) Pada Ayam Kedu Dipelihara Secara...
assumed that the ACE Inhibitor activity were due to peptides as the result of the
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lowest, of 68.17% for L. plantarum B1765, 62.54% for L. plantarum T2565, 61.56% for L. plantarum N2352, 56.51% for the L.pentosus B2555, 56.47% for L. plantarum B1465, and 18.66% for P.pentocaseus B1666. The ACE inbitory activities showed correlation with the growth of the lactic acid bacteria population
bacterial proteolytic acitivity. Upon intervention of spontaneous fermentation by addition of selected starter culture (L. plantarum B1765) showed about 10% increase in the activity of ACE inhibitor. The starter addition also increased the lactic acid bacteria population, peptide concentration, and reduced the
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fermentation time. Upon in vitro digestion using pepsin on both bekasam under spontaneous fermentation and that under spontaneous fermentation with starter
Makalah: Seleksi Bakteri Asam Laktat Penghasil Eksopolisakarida
culture addition did not show any marked changes in ACE inhibitor activities, which were 62.99% and 71.54% before digestion and 61.14% and 69.03% after digestion, respectively. It indicated that no further digestion on the residual
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proteins and/or peptides of the bekasam materials. The digestion stability need to
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be expanded with other gastro-intestinal enzymes to ensure that the peptide having
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ACE Inhibitor activity will stand during the digestion process. Storage of bekasams, made by spontaneous fermentation and that under spontaneous fermentation with starter culture addition, at 4oC for 45 days did not reduce the
Makalah Bakteri Asam Laktat
activities of ACE Inhibitor in both bekasam products. http://etd.ugm.ac.id/index.php?
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