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Indonesia is a country rich in biodiversity, especially marine biodiversity. With its unique ecosystem, the marine biodiversity has proven to have excellent potential as a source for the discovery of new chemical compounds that might have the potential to be developed as materials of high economic value, such as cosmetics and nutraceuticals, and drugs. From marine sponge marine bacteria Sp 7.9 has been isolated which was identified as Bacillus thuringiensis strain Ou2. The objective of this research was to investigate how the sea salt concentration in bacterial growth media affected the ethyl acetate extract's in vitro bioactivity (antioxidant, antidiabetic, and cytotoxicity). The antioxidant test was performed using the DPPH free radical scavenging procedure. The α-glucosidase activity inhibition method was used for the antidiabetic assay. The MCF-7 breast cancer cell line was used in the cytotoxicity assay. TLC chromatogram patterns and total phenolic content analysis were also reported. [ABSTRACT FROM AUTHOR]

The physiological effect of the bioactive compound as a natural antioxidant can inhibit the pathogenesis of various diseases involving oxidative reactions. Increase public awareness of healthy living, encourage greater demand for healthy foods that provide health advantages to the body. As a useful beverage, guava juice extract (Psidium guajava) fermented by SCOBY as a candidate source of potential in enhancing body immunity. The goal of this research was to assess changes in total polyphenol concentration and free radical inhibitors based on the duration of fermentation of guava juice extract fermented by SCOBY. The research design of fermented guava extract formulation using Completely Randomized Design (CRD), with the treatment being studied was a variation of fermentation time 0 to 12 days, with SCOBY culture at 10% w/v and sucrose 10% w/v as carbon sources. According to the results, differing fermentation periods had a substantial effect on total phenolic concentration. (TPC) and free radical inhibitory activity, as well as other characteristics. The longer the fermentation can increase the total phenolic concentration, total acid, free radical inhibitory activity, and reduce flavonoids and pH. The optimum conditions were obtained based on the 2.2-Diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay, the inhibition of 2(2-Azino-bis(3 ethylbenzothiazoline-6-sulfonic acid (ABTS) activity and the greatest overall phenolic concentration (TPC) was obtained at 10 days fermentation with DPPH scavenging activity 94.49%, highest ABTS scavenging activity 55.25%, TPC of 1,35 mg GAE/mL, Total flavonoid 254 ppm. [ABSTRACT FROM AUTHOR]

Red ginger provides a number of benefits. This rhizome contains a lot of bioactive substances, like phenolics and flavonoids, which have antioxidant properties. SCOBY (a symbiotic colony of bacteria and yeast)-fermented red ginger extract can be effective as a probiotic beverage that can enhance health and raise antibodies that support health. This research sought to examine the outcomes of red ginger fermentation utilizing a SCOBY inoculum for 0, 7 and 14 days (a symbiotic colony of yeast). The inoculum of red ginger was 20% (v/v), while the red ginger concentration was 10% (w/v). Reducing sugars, pH, total acid content, total polyphenols, flavonoids, and the suppression of free radicals by DPPH were all analyzed. The total glucose and pH of red ginger kombucha with a 14-day fermentation decreased to 70.82 mg/mL and 3.46, respectively. In contrast, there was an increase of 0.25 mg/ml, 163.44 ppm, 19.62 ppm, and 81.63 in.the analysis of total acid, polyphenol, flavonoid, and free radical inhibition. This demonstrates the potential for fermented red ginger with scoby culture to be developed into a health beverage that can improve endurance. [ABSTRACT FROM AUTHOR]

Phycocyanin (PC) is a blue-colored natural pigment extracted from microalgae Spirulina and exhibits several bioactivities, including antioxidant, anti-inflammatory, hepatoprotective, and neuroprotective effects. This pigment has been applied as a natural colorant in food, nutraceutical, cosmetic, and biotechnology industries. The extraction and purification of phycocyanin from Spirulina typically involves combining different techniques. Membrane technology has gained broad interest in the processing of biomolecules and liquids. This technique is practical, easy to scale up, and used at ambient temperature, minimizing thermal damage to the product. This study investigates the recovery of phycocyanin through aqueous extraction and microfiltration (MF) process and evaluates its antioxidant activity. The crude extract was passed through a Dead End Stirred Microfiltration Cell (DESMF) with a pore size of 0.15 µm. The MF system was operated at various transmembrane pressure of 20, 30, and 40 psia with a constant rotation speed of 400 rpm. Samples were collected during MF process as permeate and retentate. The results showed that the microfiltration process on Spirulina extracts increased phycocyanin (PC) concentration and free radical inhibition. Most phycocyanins were retained in the MF retentate. The microfiltration processing at a transmembrane pressure of 40 psia has resulted in an optimum phycocyanin concentration of 0.48 mg/mL in the retentate. In addition, total solids, dissolved protein, and total phenolic content in MF retentate at optimum conditions were 2.02%, 4.24 mg/mL, and 6,40 mg/mL, respectively. The crude extract of phycocyanin exhibited free radical inhibition (74.55%) with a significant increase under the microfiltration process (96.84%), thereby improving the antioxidant activity of phycocyanin in the retentate fraction. [ABSTRACT FROM AUTHOR]

The production of natural bioactive compounds through fermentation has increased in recent years. Banana fruit is one type of potential food biodiversity that has high antioxidant bioactive components so that it has a functional effect on health. Banana fruit is fermented using a symbiotic culture of bacteria and yeast (SCOBY). SCOBY is a consortium of microbes, including yeast, acetic acid bacteria (AAB), and lactic acid bacteria (LAB). SCOBY works well on media containing polyphenols increasing the biological activity of higher antioxidant bioactive compounds. In order to obtains an optimal product, fermentation is carried out based on the Central Composite Design (CCD) experimental design using Response Surface Methodology (RSM), which aims to determine the optimum point of the formulation process variable in the manufacture of fermented functional drinks by kombucha culture from banana fruit extract using the Design Expert DX program. 11.0.05®. The results of process optimization on antioxidant activity in banana drink contained 13.39% kombucha culture concentration, 10% sucrose concentration, and 9 days fermentation time with the predicted value of Antioxidant activity DDPH 94.421%, Polyphenols 0.200 mgGAE/mL, pH 3,984,oBrix 6.55, and Total Flavonoids 26,554 ppm. [ABSTRACT FROM AUTHOR]

Tempeh is a traditional Indonesian food, made from solid state fermentation of soybeans using Rhizopus spp. Tempeh can be developed from nutrition-rich substrates other than soybeans. This study aims to evaluate the potency of peas as the alternative substrate for tempeh. Peas were fermented using Rhizopus oligosporus C1 with the variation of culture concentrations (10% and 20%) and fermentation times (0, 24 and 48 hours) to produce tempeh. Distilled water was used to extract peas tempeh. The chemical characteristics of peas tempeh water extract, i.e., proteins, polyphenols, flavonoid content, and antioxidant bioactivity, were evaluated in this study. The profile of chemical compounds in tempeh with the highest antioxidant activity was identified using LC-MS/MS. The concentration of culture and duration of fermentation affected the characteristics of peas tempeh. The utilization of 20% R. oligosporus C1 and 24 hours of fermentation gave the highest antioxidant activity, proteins, polyphenols, and flavonoid content. LC-MS-MS analysis shows two compounds (Kadsurenin E dan Nigakilactone M) in a sample with the most increased antioxidant activity. Fermentation using R. oligosporus C1 can be used as an alternative technology to enhance peas' nutrition contents and bioactivity. [ABSTRACT FROM AUTHOR]

Microbial resistance due to the overuse of antibiotics has become a global health problem. The discovery and development of new active compounds to solve the antimicrobial resistance problems are urgently required. This research was conducted to study the antimicrobial potential of citronellyl isobutyrate (CIB) and geranyl isobutyrate (GIB). CIB and GIB are derivatives of citronella oil extracted from the lemongrass plant, one of the Indonesian native medicinal plants. The esters'antimicrobial was analyzed in vitro by antibacterial and antifungal tests using the agar diffusion method and compared to streptomycin sulfate as a standard. The minimum inhibitory concentration (MIC) was then evaluated using a serial microdilution assay. The esters exhibited moderate to vigorous antimicrobial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Candida albicans, with activity index (AI) values between 34.17-93.59%. The results revealed that the compounds have the potential to be developed as antibiotics. Therefore, this study is expected to help overcome the problem of antibiotic resistance. [ABSTRACT FROM AUTHOR]

One of the potential co-product of the second generation of bioethanol made from oil palm empty fruit bunches (OPEFB) are yeasts, which have antioxidant activity. The bioconversion of OPEFB to bioethanol was done based on enzymatic saccharification and fermentation using strains Saccharomyces cerevisiae, at 32°C for 48 h. The aim of this study to evaluate antioxidant activity of the body's scrub contains 4.5%, 6% and 7.5% crude glutathione obtained from the extraction of yeast in the post-fermentation of OPEFB bioethanol. The body scrub was formulated with coffee and cocoa-scented and were stored at (4-5oC) for 12 months. The scrub formulated products were tested for polyphenol content and antioxidant activity against the stable DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free-radical and ABTS method. The results showed that the highest total polyphenol was 12.97% and the highest antioxidant activity 94.10% was found in a scrub with 7.5% glutathione formulated with cocoa flour which was tested using the ABTS method. While the anti-oxidant activity with the DPPH method test showed a lower result of 69.84% [ABSTRACT FROM AUTHOR]

One of the most widely used food products is probiotic beverages. Probiotics are drinks that contain lactic acid which is able to survive in gastric acidity in large enough quantities. Dark chocolate is chocolate that is not added milk or sugar, can be eaten or processed directly. Usually has a high percentage of cocoa content around 70% to 99%. The purpose of this study is to determine the antioxidant, antidiabetic activity and organoleptic analysis in probiotic beverages which were added dark chocolate compared without the addition of dark chocolate. Variations in the addition of dark chocolate were 1, 5, 10, 15 and 20% respectively with fermentation time for 24 hours. Antioxidant activity was conducted using the 2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH method) and antidiabetic activity was conducted using the α-glucosidase inhibitory activity test. The results showed that there was an increase in inhibition of both activities antioxidant and antidiabetic on dark chocolate probiotic compare with probiotic no additional dark chocolate. Maximum antioxidant and antidiabetic inhibition on 10% dark chocolate were 85.93% and 54.75% respectively. The results obtained show that dark chocolate probiotic has the potential as an antioxidant and antidiabetic. Based on the organoleptic analysis data, the formulation of the dark chocolate probiotic beverages was the most preferred in the PDC2 sample (addition of 5% dark chocolate) based on colour, aroma and taste, while the consistency was somewhat preferred. [ABSTRACT FROM AUTHOR]

Phycocyanin, a natural blue pigment extracted from microalgae Spirulina, has been used in dietary supplements and natural colourants in food, nutraceutical, cosmetic, and pharmaceutical applications. This water-soluble pigment exhibits antioxidant, anti-inflammatory, hepatoprotective and neuroprotective properties. Membrane technology has gained broad interest in the processing of biomolecules and liquids. This technique is practical, easy to scale up and used at ambient temperature, minimising thermal damage to the product. This study investigates the effect of the microfiltration (MF) process on phycocyanin extracted from Spirulina sp. The crude extract was passed through a Dead End Stirred Microfiltration Cell (DESMF) with pore size 0.15 µm. The system was operated with constant rotation speed, 300 rpm at various transmembrane pressure 20, 30 and 40 psia. The results showed that microfiltration process on Spirulina extract doubled phycocyanin (PC) concentration and increased free radical inhibition. Most phycocyanin is retained in the MF retentate. The microfiltration processing at transmembrane pressure 40 psia increased phycocyanin with optimum concentration (0.48 mg/mL) and recovery of 96%. Total solids and dissolved protein in MF retentate at optimum condition were 1.98% and 2.94 mg/mL. The crude extract of phycocyanin exhibited free radical inhibition (74.55%) with significant improvement under the microfiltration process (93.89%). [ABSTRACT FROM AUTHOR]

In addition to its delicious taste, high nutrition and relatively affordable price, banana is a potential fruit commodity to support food security. Banana contains various bioactive compounds, such as saponins, glycosides, tannins, pectin, soluble fiber, alkaloids, antioxidants, phenolics and flavonoids. Instead of direct consumption, banana can also be converted into various produ cts. One of them is fermented banana as a new and unique banana kombucha drink. This study aims to determine the lipase inhibitory activity produced by Raja Sereh banana kombucha (Musa sapientum) enriched with lactic acid bacteria (LAB) such as: Lactobacillus plantarum, Lactobacillus plantarum and Bifidobacterium bifidum at different fermentation times at 0-48 h. The results showed that the highest lipase inhibitory activity was in fermented banana kombucha with the addition of L. plantarum, which was fermented for 48 h by 84.76%, with antioxidant activity of 90.83%, total LAB of 10.58 cfu/mL, pH 4.28, and total polyphenols of 0.43 mg GAE/mL. From these results, it showed that the banana kombucha drink with the addition of LAB and the difference in fermentation time could affect the results of pancreatic lipase activity, antioxidants and other characteristics such as total polyphenols, total LAB, pH and total acid. [ABSTRACT FROM AUTHOR]

Inhibition of α-glucosidase enzyme is one therapeutic approach for lowering blood sugar levels in type 2 diabetic people. Kombucha has been reported to have the potential to prevent diabetes mellitus and free radical inhibitors because it releases active metabolites in the form of organic acid compounds. Banana is an alternative to traditional medicine to reduce blood glucose levels. Based on the background above, this study aims to determine the effect of Kombucha by using bananas and determine the most effective fermentation time against the inhibition of α-glucosidase enzymes and free radical inhibitors. Banana A (Musa acuminata Colla, or locally known as Pisang Susu) and banana B (Musa acuminata Lin, or locally known as Pisang Barangan) was fermented at 0, 6 days and 12 days. The results showed that in the fermentation process of kombucha banana A after 12 days, the total composition of polyphenols and acetic acid increased by 10.14, 10.98 and 12.48%, acetic acid 1346, 1753 and 2541 ppm, respectively. On the other hand, lactic acid, pH and total solids decreased during 12 days of fermentation by 736.73, 300.6 and 150.24 ppm, pH 4.01, 3.89 and 3.85, and total solids 13.40, 11.71 and 11.49%, respectively. For kombucha B, there was a similar trend of increasing and decreasing composition with kombucha banana A. In vitro test results showed that Kombucha banana A after 12 days of fermentation had the optimum α-glucosidase enzyme inhibition and free radical inhibitor respectively 82,11, 88,51 and 90,66%, and 86,11, 88,15 and 91.06%. [ABSTRACT FROM AUTHOR]

Kombucha is a healthy beverage, traditionally made by fermenting sugared tea using a consortium of yeast and acetic acid bacteria called Symbiotic Culture of Bacteria and Yeast (SCOBY). This research aimed to utilize turmeric extract as an alternative for the substrate used in the brewing. The chemical properties (pH, titratable acidity, and polyphenol), physical properties (biomass weight and color), and bioactivity (antioxidant and antibacterial properties) of the turmeric kombucha were identified. Turmeric concentration of 2% w/v was used in the fermentation. The variables were inoculum concentration (15% and 30% v/v) and fermentation duration (0, 7, and 14 day(s)). Our results establish the evidence that culture concentration and fermentation duration influenced the physicochemical properties, as well as the bioactivity of turmeric kombucha. As the fermentation was extended, the pH of the sample decreased while the titratable acidity increased. Due to the production of organic acids, the pH at the end of fermentation dropped to 3.33– 3.66 which was lower than the initial pH. The kombucha samples prepared with 15% and 30% of inoculum showed a 1.92-fold and 1.46-fold increase in total acids after 14 days of fermentation. Fermentation also changed the hue of the samples. The kombucha sample moved toward orange hue (68.73–69.68 °) after 14 days of fermentation. Meanwhile, the total polyphenols increased by approximately 1.07 and 1.11-fold than the initial values and their antioxidant activity decreased. The observed turmeric kombucha exhibited antibacterial properties against gram-positive bacteria, such as Staphylococcus aureus and Bacillus subtilis. Kombucha prepared from turmeric extract is a good diversification of turmeric with health benefits due to polyphenol content, antioxidant and antibacterial activities. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the microbial contaminations of gambier (Uncaria gambir Roxb) extract as an antioxidant agent. The microbial contaminations (bacteria, yeasts and moulds) of the extract were analyzed using total plate count (TPC) and total fungus/yeast-mold count (TFC) methods according to SNI ISO 3547.1: 2008. Antioxidant activity was performed using DPPH assay, while water and catechin contents were analyzed based on SNI 01-3391-2000 using thermogravimetry and spectrophotometry methods. All of the analysis was carried out for the extract after being stored in a climatic chamber for 6 months. Results showed that the extract has a strong antioxidant activity with IC50 value of 26.59 µg/ml. Meanwhile, water and catechin contents were approximately 14% and 60%, respectively. Furthermore, it was found that extract is not contaminated by bacteria, yeast and mold with TPC and TFC values are less than 10 CFU/g. Our findings indicated that gambier extract meets with the Indonesian Herbal Pharmacopoeia II and the rules of BPOM 12, 2014 for pharmaceutical use as traditional drug material. [ABSTRACT FROM AUTHOR]

Peroxidase enzymes are a group of oxidoreductase enzymes that catalyse the reduction of peroxides such as hydrogen and oxidise organic and inorganic compounds. Membrane processing is a promising alternative technology for the separation and purification of enzymes. This study partially purified peroxidase from Kailan (Brassica oleraceae var Alboglabra) by micro-and ultrafiltration membrane technology. The effects of physicochemical conditions (pH and temperature) on peroxidase were examined, and the purity and enzyme activity of resulted peroxidase was also determined. The crude peroxidase enzyme isolated from Kailan was passed through a microfiltration membrane (0.15 µm) with pressure 40 psia, rotation speed 400 rpm, and a flow rate of 30 mL/min, followed by an ultrafiltration module with the pressure of 40 psia and rotation speed 200, 300 and 400 rpm at room temperature. The optimum pH and temperature of peroxidase were pH 6.0 and 27 °C, respectively, as determined with guaiacol as the substrate. The purification of peroxidase by micro-and ultrafiltration process at optimum conditions resulted in specific activity of 392.16 and 749.91 U/mg with a purity level of 5.20 and 9.95 fold than crude enzyme activity. Thus, the membrane technology has a potential purification method for peroxidase production. [ABSTRACT FROM AUTHOR]

Bananas are fruits that are beneficial to the human body due to their bioactive compounds. In this study, fermented bananas were used by a consortium of bacteria and yeast to obtain a healthy drink to prevent degenerative diseases, especially as a reduction in obesity. Obesity has become a global healthcare issue. The effect of organic acids produced by the fermentation of banana beverages on pancreatic lipase activity has not been investigated. Therefore, in this study, we measured the inhibitory activity of pancreatic lipase from fermented drinks of several types of banana in vitro and other chemical parameters to evaluate their possible use as a potential candidate in reducing obesity. Furthermore, 10% of orlistat was used as a positive control with 79.77% inhibiting activity. The results showed that all types of fermented bananas could reduce obesity, which was characterized by lipase inhibitory activity. The highest activity was shown by Kepok banana followed by Ambon and Raja bananas. Lipase inhibitory activity in fermentation was initiated 9 days at 88.13-96.64%. Metabolism of bioactive compounds by enzymes produced from bacterial and yeast symbiotic starter cultures produces organic acids that can improve nutrition and functional properties of fermented drinks as a reduction in obesity. [ABSTRACT FROM AUTHOR]

The preparation of infant biscuit for complementary feeding (CF) as folic acid source using natural folic acid fortificant had been performed. First, biscuit preparation on a laboratory scale (500 gram) was conducted using fortificant A or B and mixture of soy tempeh or mungbean tempeh, nixtamalized yellow corn, and fermented broccoli. Then, pilot scale-up (P) of 1, 3, 5, 7, and 9 kg was conducted using selected fortificant to obtain optimization of pilot-scale from fortificant types of natural folic acid. The result showed that the optimum process was achieved at 3 kg using fortificant B that can obtain infant biscuit with compositions of folic acid 179.22 µg/mL, dissolved protein 25.84 mg/mL, total solids 94.51%, total sugars 279 mg/mL, and reducing sugar 44.11 mg/mL. In this condition, the baking process decreased folic acid 30.99% compared with folic acid in dough 481.90% (4.82-folds) and ready-made infant biscuit flour. Two monomers of folic acid dominated characteristic of biscuit produced from pilot-scale of 3 kg with molecular weight 442.41 and 442.78 Dalton (Da). Volatile compounds were predominated by acetic acid and its derivatives (6.38%), fatty acid (10.53%), furfural (14.07%), methyl/ethyl ester (19.22%), and derivative of alcohol (5.013%). The distribution of particle size on a biscuit at quantity 10, 50 and 90% per volume per weight and particles size were 8.32, 25.81 and 195.34 µm or average particles size 69.07 µm. [ABSTRACT FROM AUTHOR]