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Articles by Andriati Ningrum
Total Records ( 3 ) for Andriati Ningrum
  Andriati Ningrum , Sri Anggrahini and Widiastuti Setyaningsih
  Jack bean is one of underutilized legume. In Indonesia jack bean tempeh is one traditional product from Indonesia, using jack bean tempeh as food ingredient. So far, scientific information on jack bean tempeh is scarce and thus this article aims to document the updated knowledge of jack bean tempeh. Tempeh is a sliceable, cake-like product made of dehulled cooked jack bean, penetrated and fermented by a mixed microbiota dominated by filamentous fungi. Jack bean as one type of pulses are a rich source of protein in the human diet and their consumption has been associated with the prevention of chronic diseases. The beneficial effect in human health has been related to their micronutrients, phytochemical bioactive compounds and recently BP (bioactive peptides).
  Chrysanta Aurelia , Agnes Murdiati , Supriyanto and Andriati Ningrum
  Background and Objective: Jack beans are one of the most underutilized legumes in Indonesia and they are rich in protein. In Indonesia, several traditional products have been developed using jack beans as the raw material but the skin is not used, even though it contains dietary fiber, e.g., cellulose, that can be beneficial to human health. The valorization concept is a trending topic that uses byproducts, such as jack bean skin, to increase the value of the raw material. The objective of this research was to investigate the effects of the concentrations of sodium hydroxide (NaOH) and sodium hypochlorite (NaOCl) on several physicochemical characterizations of cellulose from jack bean skin. Materials and Methods: Cellulose isolation was carried out by delignification using NaOH at several concentrations (4, 6, 8, 10 and 20% NaOH), oxidation bleaching using NaOCl at different concentrations (0, 3 and 6% NaOCl) and reduction bleaching using 3% sodium bisulfite. The isolated cellulose from jack bean skins was analyzed and its physicochemical characteristics, e.g., yield, cellulose content, color (lightness), water holding capacity and oil holding capacity, were examined. Then, jack bean skin cellulose was analyzed to determine its functional groups using Fourier transform infrared (FT-IR) spectroscopy. Results: The highest yield of cellulose (46.40%) was obtained by using 4% NaOH. The highest cellulose content [76.79% (%db)] was obtained by using 10% NaOH. Increasing the NaOCl concentration helped lighten the cellulose color. Conclusion: The optimal sample treatment consisted of a combination of 10% NaOH and 3% NaOCl to produce a high cellulose content, light cellulose color and FT-IR peaks similar to commercial cellulose.
  Nurul Meutia Agustiari , Sri Anggrahini and Andriati Ningrum
  Background and Objective: Joruk is a traditional fishery product made by salting method followed by a spontaneous fermentation process with lactic acid bacteria. In vitro proteins hydrolysis with pepsin and trypsin can produce bioactive peptides. Bioactive peptides produced by joruk hydrolysis can act as antihypertensive. The aims of this study was to determine the influences of palm sugar concentration, fermentation time and enzyme hydrolysis on the activity of Angiotensin Converting Enzyme Inhibitory (ACE-I) of joruk oci fish (Rastrelliger kanagurta) hydrolyzates. Materials and Methods: The raw material used in this study was Oci fish obtained from Gorontalo, Indonesia. The production of joruk hydrolyzate was added with the concentration of palm sugar 10, 20 and 30% then fermented for 8, 10 and 12 days. Protein hydrolysis was done using pepsin and a combination of pepsin and trypsin. Results: The results showed that the dissolved proteins, degree of hydrolysis and ACE-I activities were 6,87-19.40 mg mL1, 5.53-21.27 and 46.85-67.55%, respectively. Conclusion: It can be concluded that the hydrolysate joruk made by hydrolyzed pepsin and trypsin enzymes with the addition of 10% palm sugar and 8 days fermentation time gave the best result and they could improve the activities of ACE-I.
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