Repository Universitas Pakuan

Detail Karya Ilmiah Dosen

Tatik Khusniati, Septhavia Megava, Mellova Amir, Susi Nurhayati, Tri Aminingsih, Sulistiani

Judul : Reduction Sugar of Tuber Paste Flour Additional Î±-Amylase from Lc. mesenteroides EN17-11 and Fr. fructosus EN17-20 to Protect People from Diabetes Mellitus

Abstrak :
ABSTRACT

Local tuber flour as wheat flour alternative can be used to produce food with low sugar which good to protect people from Diabetes Mellitus. To know that flour carbohydrate degradation in order to produce tuber flour with low sugar, reduction sugar of tuber paste flour additional α-amylase from Leuconostoc mesenteroides EN17-11 and Fructobacillus fructosus EN17-20 to protect people from Diabetes Mellitus were researched. Flour used were cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and yam taro (Colocasia esculenta) with wheat (Triticum) as comparison. The crude α-amylase was characterized. The detection of α-amylase activities and reduction sugar contents used 3,5-Dinitrosalicylic Acid (DNS) methods. Data were analyzed with three replicates. The research results showed that optimum activity of Lc. mesenteroides EN17-11 α-amylase was reached at 30o C, pH: 4.5; while that Fr. fructosus EN17-20. was 60o C, pH 7.0. In 60 minutes incubation time, Lc. mesenteroides EN17-11 α-amylase stability was reached at 25-40o C, pH: 4.5-5.0; while that Fr. fructosus EN17-20 was at 40-70o C, pH 5.0-7.0. Reduction sugar contents increase of cassava, sweet potato and yam taro paste flour additional Lc. mesenteroides EN17-11 α-amylase were sequently 1.27%, 40.35% and 3.90%; while that Fr. fructosus EN17-20 were 34.44%, 52.22% and 55.27%; with that wheat additional Lc. mesenteroides EN17-11 was 17.40% and Fr. fructosus EN17-20 was 44.53%. Based on the result, it is concluded that the treatment may reduce sugar on cassava and yam taro flour. The low sugar flour might be an alternative diet for diabetic persons.

Keywords: α-amylase, reduction sugar, Lc. mesenteroides EN17-11, Fr. fructosus EN17-20, local tuber paste flour

Tahun : 2019 Media Publikasi : Jurnal Internasional

Kategori : Jurnal No/Vol/Tahun : 10 / 3 / 2019

ISSN/ISBN : 0976-5506

PTN/S : Universitas Pakuan Program Studi : KIMIA

Bibliography :
1. Fitrullah, Rousdy A. Effectiveness of Acupressure at the Zusanli (ST-36) Acupoint as a Comfortable Treatment for Diabetes Mellitus: A Pilot Study in Indonesia. J Acupunct Meridian Stud. 2017;10: 96-103.

2. Tallapragada P, Bhargavi R, Priyanka PR, Niranjan NR, Pavitra PV. Screening of potential probiotic lactic acid bacteria and production of amylase and its partial purification. J Gen Eng and Biotech, 2018, 16(2018):357-63. https://doi. org/10.1016/j.jgeb.2018.03.005.

3. do Esperito-Santo AP, Mouquet-Rivier C, Humblot C, Cazevieille C, Icard Vemiere C, Socrol C, et al. Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber. Food Res Int, 2014; 57:104-113.

4. Savitri T, Bhalla C. Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects.3Biotech, 2013;3:247-54.

5. Songré-Ouattara LT, Mouquet-Rivier C, IcardVernière C, Rochette L, Diawara B, Guyot JP. Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut. Int J Food Microb, 2009;130(3): 258-64.

6. Songré-Ouattara LT, Mouquet-Rivier C, IcardVernière C, Humblot C, Diawara H, Guyot JP. Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition. Int J Food Microb, 2008;128(2):395-400.

7. Sharma A, Satyanarayana T. Microbial acidstable-amylases: Characteristics, genetic engineering and applications. Proc Biochem, 2013;48: 201–11.

8. Bernfeld P. Methods in Enzymology. Scientific Research 1955;1:149-158.

9. Kanpiengjai A, Lumyong S, Nguyen HT, Haltrich D. Microorganisms and α-amylase: a concise review. J Mol Cat B-Enzym, 2015;120:1-8.

10. Singh K, Srivastava G, Talat M, Srivastava ON, Kayastha AM. α-Amylase immobilization onto functionalized graphene nanosheets as scaffolds: Its characterization, kinetics and potential applications in starch based industries. Biochem. and Bioph Reports, 2015;3:18–25.

11. Wang J, Li J, Lu F. Molecular cloning and biochemical characterization of an α-amylase family from Aspergillus niger. Electr J Biotech, 2018;32:56-62.

12. Miller GL. Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar. J Analyt. Chem, 1959;31:426-8. 13. Moradi M, Shariati P, Tabandeh F, Yakhcali B, Khaniki GB. Screening and isolation of powerful amylolytic bacterial strains. Int J Curr Microbiol Appl Sci, 2014;3(2):758-68.

14. Santoyo MC, Loiseau G, Sanoja RR, Guyot JP. Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and a-amylase production at pH 4.0. Int J Food Microb, 2013;80:77– 87.

URL : https://www.indianjournals.com/ijor.aspx?target=ijor:ijphrd&volume=10&issue=3&article=182

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Detail Karya Ilmiah Dosen

Tatik Khusniati, Septhavia Megava, Mellova Amir, Susi Nurhayati, Tri Aminingsih, Sulistiani

Judul	:	Reduction Sugar of Tuber Paste Flour Additional Î±-Amylase from Lc. mesenteroides EN17-11 and Fr. fructosus EN17-20 to Protect People from Diabetes Mellitus
Abstrak	:	ABSTRACT Local tuber flour as wheat flour alternative can be used to produce food with low sugar which good to protect people from Diabetes Mellitus. To know that flour carbohydrate degradation in order to produce tuber flour with low sugar, reduction sugar of tuber paste flour additional α-amylase from Leuconostoc mesenteroides EN17-11 and Fructobacillus fructosus EN17-20 to protect people from Diabetes Mellitus were researched. Flour used were cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and yam taro (Colocasia esculenta) with wheat (Triticum) as comparison. The crude α-amylase was characterized. The detection of α-amylase activities and reduction sugar contents used 3,5-Dinitrosalicylic Acid (DNS) methods. Data were analyzed with three replicates. The research results showed that optimum activity of Lc. mesenteroides EN17-11 α-amylase was reached at 30o C, pH: 4.5; while that Fr. fructosus EN17-20. was 60o C, pH 7.0. In 60 minutes incubation time, Lc. mesenteroides EN17-11 α-amylase stability was reached at 25-40o C, pH: 4.5-5.0; while that Fr. fructosus EN17-20 was at 40-70o C, pH 5.0-7.0. Reduction sugar contents increase of cassava, sweet potato and yam taro paste flour additional Lc. mesenteroides EN17-11 α-amylase were sequently 1.27%, 40.35% and 3.90%; while that Fr. fructosus EN17-20 were 34.44%, 52.22% and 55.27%; with that wheat additional Lc. mesenteroides EN17-11 was 17.40% and Fr. fructosus EN17-20 was 44.53%. Based on the result, it is concluded that the treatment may reduce sugar on cassava and yam taro flour. The low sugar flour might be an alternative diet for diabetic persons. Keywords: α-amylase, reduction sugar, Lc. mesenteroides EN17-11, Fr. fructosus EN17-20, local tuber paste flour
Tahun	:	2019	Media Publikasi	:	Jurnal Internasional
Kategori	:	Jurnal	No/Vol/Tahun	:	10 / 3 / 2019
ISSN/ISBN	:	0976-5506
PTN/S	:	Universitas Pakuan	Program Studi	:	KIMIA
Bibliography	:	1. Fitrullah, Rousdy A. Effectiveness of Acupressure at the Zusanli (ST-36) Acupoint as a Comfortable Treatment for Diabetes Mellitus: A Pilot Study in Indonesia. J Acupunct Meridian Stud. 2017;10: 96-103. 2. Tallapragada P, Bhargavi R, Priyanka PR, Niranjan NR, Pavitra PV. Screening of potential probiotic lactic acid bacteria and production of amylase and its partial purification. J Gen Eng and Biotech, 2018, 16(2018):357-63. https://doi. org/10.1016/j.jgeb.2018.03.005. 3. do Esperito-Santo AP, Mouquet-Rivier C, Humblot C, Cazevieille C, Icard Vemiere C, Socrol C, et al. Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber. Food Res Int, 2014; 57:104-113. 4. Savitri T, Bhalla C. Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects.3Biotech, 2013;3:247-54. 5. Songré-Ouattara LT, Mouquet-Rivier C, IcardVernière C, Rochette L, Diawara B, Guyot JP. Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut. Int J Food Microb, 2009;130(3): 258-64. 6. Songré-Ouattara LT, Mouquet-Rivier C, IcardVernière C, Humblot C, Diawara H, Guyot JP. Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition. Int J Food Microb, 2008;128(2):395-400. 7. Sharma A, Satyanarayana T. Microbial acidstable-amylases: Characteristics, genetic engineering and applications. Proc Biochem, 2013;48: 201–11. 8. Bernfeld P. Methods in Enzymology. Scientific Research 1955;1:149-158. 9. Kanpiengjai A, Lumyong S, Nguyen HT, Haltrich D. Microorganisms and α-amylase: a concise review. J Mol Cat B-Enzym, 2015;120:1-8. 10. Singh K, Srivastava G, Talat M, Srivastava ON, Kayastha AM. α-Amylase immobilization onto functionalized graphene nanosheets as scaffolds: Its characterization, kinetics and potential applications in starch based industries. Biochem. and Bioph Reports, 2015;3:18–25. 11. Wang J, Li J, Lu F. Molecular cloning and biochemical characterization of an α-amylase family from Aspergillus niger. Electr J Biotech, 2018;32:56-62. 12. Miller GL. Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar. J Analyt. Chem, 1959;31:426-8. 13. Moradi M, Shariati P, Tabandeh F, Yakhcali B, Khaniki GB. Screening and isolation of powerful amylolytic bacterial strains. Int J Curr Microbiol Appl Sci, 2014;3(2):758-68. 14. Santoyo MC, Loiseau G, Sanoja RR, Guyot JP. Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and a-amylase production at pH 4.0. Int J Food Microb, 2013;80:77– 87.
URL	:	https://www.indianjournals.com/ijor.aspx?target=ijor:ijphrd&volume=10&issue=3&article=182