* Corresponding Author
Aktivitas Antioksidan Danangiotensin-I Converting Enzyme Inhibitor oleh Yogurt dengan Ekstrak Daun Ficus glomerata Roxb
https://doi.org/10.22146/agritech.10846 Baiq Rani Dewi Wulandani(1*), Endang Sutriswati Rahayu(2), Yustinus Marsono(3), Tyas Utami(4)
(1) Program Studi Ilmu Peternakan, Fakultas Peternakan, Universitas Mataram, Jl. Majapahit No.62, Mataram. Nusa Tenggara Barat 83521
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gajah Mada. Jl. Flora No.1, Bulaksumur, Yogyakarta 55281
(3) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gajah Mada. Jl. Flora No.1, Bulaksumur, Yogyakarta 55281
(4) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gajah Mada. Jl. Flora No.1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
Ficus glomerata Roxb has been known to have flavonoids. Flavonoids in plant are known for their antioxidant activity and ability to the Angiotensin Converting Enzyme I- inhibitor. This research started with extraction using water on the leaves of Ficus glomerata Roxb to obtained profile of phenolic compounds in the leaves of Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. The next stage was to prepare of yogurt starter inoculation and propagation of starter yogurt and yogurt- making process with the addition of the leaf extract of Ficus glomerata Roxb during the storage process. The purpose of this research is to study the antioxidant activity ability and Angiotensin Converting Enzyme I- inhibitor of yogurt with Ficus glomerata leaf extract during storage times (1, 7, 14, 21, and 28 days) at 4 °C. The results showed that the antioxidant activity, the value of ophthalaldehyde (OPA) and Angiotensin Converting Enzyme I- Inhibition on Ficus glomerata –yogurt during storage in the refrigerator (4 °C) is higher and show differences significantly (p < 0,05) compared with plain yogurt that reaches optimal on day 7 of storage.
ABSTRAK
Ficus glomerata Roxb. telah diketahui memiliki senyawa flavonoid. Senyawa flavonoid yang terdapat didalam tanaman diketahui memiliki kemampuan sebagai antioksidan dan mampu sebagai Angiotensin Converting Enzyme I- inhibitor. Penelitian ini diawali dengan melakukan ekstraksi dengan menggunakan air pada daun Ficus glomerata Roxb untuk mendapatkan profil senyawa phenolik pada ekstrak daun Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. Tahap berikutnya adalah inokulasi dan perbanyakan starter yogurt untuk selanjutnya melakukan proses pembuatan yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb. Pengujian aktivitas antioksidan, pengujian terhadap nilai o-phthalaldehyde (OPA) dan pengujan terhadap angiotensin converting enzyme I- inhibitor dilakukan terhadap yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan. Tujuan dari penelitian ini adalah untuk mempelajari kemampuan aktivitas antioksidan dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb selama penyimpanan (1, 7, 14, 21, dan 28 hari) pada suhu 4 °C. Hasil yang diperoleh menunjukkan bahwa aktivitas antioksidan, nilai o-phthalaldehyde (OPA) dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan di dalam refrigerator (4 °C) adalah lebih tinggi dan menunjukkan perbedaan yang nyata (p < 0,05) dibandingkan dengan plain yogurt yang mencapai optimalnya pada hari ke-7 penyimpanan.
Kata kunci: Angiotensin converting enzyme; Ficus glomerata Roxb; yogurt
Keywords
Full Text:
PDFReferences
Ahmed, D. dan Tariq, S.A. (2012). In vitro studi of antimicrobial and antioxidant activities of methanolic extract of leaves fruit and bark of Ficus glomerata Roxb. International Journal of Medical and Aromatic Plants 2(1): 30–33.
Amirdivani, S. dan Baba, A.S. (2011). Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. Jounal of LWT - Food Science and Technology 44: 1458–1464.
Apostolidis, E., Kwon, Y.I.dan Shetty, K. (2007). Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension. Journal of Innovative Food Science and Emerging Technologies 8: 46–54.
Billard, I., Mekki, S., Ouadi, A. dan Gaillard, C. (2007). TTA solvation kinetics in theionic liquid BumimTf2N. Comptes Rendus Chimie 10: 1117–1121.
Blum, U. (1998). Effects of microbial utilization of phenolic acids and their phenolic acid breakdown products on allelpathic interactions. Journal of Chemical Ecology 24: 685–708.
Byun, H.G. dan Kim, S.K. (2002). Structure and activity of angiotensin I converting enzyme inhibitory peptides derived from Alaskan pollack skin. Journal of Biochemistry and Molecular Biology 35(2): 239–43.
Church, F.C., Swaisgood, H.E., Porter, H.D. dan Catignani, G.L. (1983). Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science 66(6): 1219–1227.
Dalling, M.J. (1986). Plant Proteolytic Enzymes. Volume. I dan II. CRC Press, Boca Raton, Florida.
Damin, M.R., Alcântara, M.R., Nunes, A.P. dan Oliveira, M.N. (2009). Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structureof nonfat stirred yogurt. Journal of LWT-Food Science and Technology 17: 1744–1750.
Fitzgerald, R.J., Murray, B.A. dan Walsh, D.J. (2004). Hypotensive peptides from milk proteins. Journal of Nutrition 134: 980–988.
Gobbetti, M., Ferranti, P., Smacchi, E., Goffredi, F. dan Addeo, F. (2007). Production of angiotensin-i-converting-enzyme-inhibitory peptides in fermented milk started by Lactobacillus delbrueckii subs. Bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4. Journal ofApplied and Enviromental Microbiology 66(9): 3898–3904.
Goodno, C.C., Swaisgood, H.E. dan Catignani, G.L. (1981). A fluorimetric assay for available lysine in proteins. Analytical Biochemistry 115(1): 203–211.
Kwon, Y.I., Vattem, D.A. dan Shetty, K. (2006). Evaluation of clonal herbs of Lamiaceae species for management of diabetes and hypertension. Asia Pacific Journal of Clinical Nutrition 15: 107–118.
Meisel, H. (1997). Biochemical properties of Regulatory Peptides Derived from Milk Proteins. Hans Meisel Federal Dairy Research Centre, Institute for Chemistry and Physics. D-24121 Kiel. P.O.Box. 6069, Germany.
Ostlie, H.M., Treimo, J. dan Narvhus, J.A. (2005). Effect of temperature on growth and metabolism of probiotic bacteria in milk. International Dairy Journal 15: 989–997.
Othman, N.B., Roblain, D., Chammen, N., Thonart, P. dan Hamdi, M. (2009). Antioxidant phenolic compounds loss during the fermentation of Chétouiolives. Food Chemistry 116(3): 662–669.
Papadimitriou, C.G., Mastrojiannaki, A.V., Silva, A.V., Gomes, A.M., Malcata, F.X. dan Alichanidis, E. (2007). Identification of peptides in traditional and probiotic sheep milk yogurt with angiotensin I-converting enzyme (ACE)-inhibitoryactivity. Food Chemistry 105: 647–656.
Papadopoulou, A. dan Frazier, R.A. (2004). Characterization of protein–polyphenol interactions. Trends in Food Science and Technology 15: 186–190.
Shah, N.P. (2000). Effect of milk-derived bioactives: an overview. British Journal of Nutrition 84(1): 3–10.
Shahidi, F. dan Zhong, Y. (2008). Bioactive peptides. Journal of AOAC International 91: 914–931.
Shetty, K., Curtis, O.F., Levin, R.E., Witkowsky, R. dan Ang, W. (1995). Prevention of verification associated with in vitro shoot culture of oregano (Origanum vulgare) by Pseudomonas spp. Journal of Plant Physiology 147: 447–451.
Thompson, J.L., Lopetcharat, K. dan Drake, M.A. (2007). Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States. Journal Dairy Science 90: 4974–4987.
Vedamuthu, E.R. (1982). Fermented milks. Dalam: Rose,A.H. (Ed.). Economic Microbiology: Fermented Foods, 199–225. Academic Press, London.
DOI: https://doi.org/10.22146/agritech.10846
Article Metrics
Abstract views : 3545
| 
views : 4699
Refbacks
- There are currently no refbacks.
Copyright (c) 2018 Baiq Rani Dewi Wulandani, Endang Sutriswati Rahayu, Yustinus Marsono, Tyas Utami
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.