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Articles by Sri Anggrahini
Total Records ( 7 ) for Sri Anggrahini
  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).
  Dina Sugiyanti , Purnama Darmadji , Umar Santoso , Yudi Pranoto , Chairil Anwar and Sri Anggrahini
  Background and Objective: Low molecular weight chitosan (LWCS) was interestingly used because of it’s solubility and has good functional properties like antioxidant and antibacterial activity. This study aimed to evaluate antioxidant and antibacterial activity of chitosan and low molecular weight chitosan. Materials and Methods: Low molecular weight chitosan was obtained by physical and chemical hydrolysis using steam explosion process with steam pressure at 6 bar, temperature at 160°C and concentration of phosphotungstic acid at 0.1% w/v. The antioxidant activity was confirmed by radical DPPH scavenging activity, chelating metal ion value, inhibitory lipid peroxidation and antibacterial activity was confirmed by diffusion methods. Results: LWCS had antioxidant activity higher than native chitosan on radical scavenging, chelating ion value and inhibition of lipid peroxidation. LWCS had higher inhibitory effect as antibacterial than native chitosan against tested bacteria, there were Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Streptococcus aureus and Bacillus subtilis. Conclusion: It was concluded that LWCS had more powerful antioxidant and antibacterial activity than native chitosan.
  Siti Tamaroh , Sri Raharjo , Agnes Murdiati and Sri Anggrahini
  Background and Objective: Purple yam (Dioscorea alata L.) is a potential source of natural antioxidants due to its relatively high anthocyanin content. Anthocyanin is a natural source of antioxidants, acting as a free radical scavenger with a role in aging, cancer and degenerative illness prevention. Using a variety of solvents and acids, this study aimed to extract purple yam flour anthocyanins with high antioxidant activities. Methodology: Anthocyanins were extracted using methanol and ethanol-based solvents that were acidified with hydrochloric acid (HCl), citric acid or tartaric acid. The resulting extracts were assayed for anthocyanin and total phenolic contents, antioxidant activity (expressed as % radical-scavenger activity [%RSA]) and ferric reducing antioxidant power (FRAP). All data were analyzed using one-way analysis of variance. The differences were analyzed using Duncan’s multiple range test. The p<0.05 was considered significant. Pearson’s correlation coefficient analysis among anthocyanins, total phenolics contents and antioxidant activities were calculated using Microsoft Excel, 2007. Results: Results showed that the methanol/HCl (MeH) solvent could be used to extract anthocyanin from purple yam flour more thoroughly than other solvents. Total phenolic contents were not significantly different between MeH and methanol/tartaric acid (MeT) extracts (5.18 mg GA/100 g extract). Antioxidant activities of MeH and MeT anthocyanin extracts were not significantly different (69.87% RSA and FRAP of 50.27 μmol ε ferro L–1). Anthocyanin and total phenol contents correlated significantly with RSA and FRAP. Conclusion: This study suggested that anthocyanins and phenols purple yam flour are an abundant natural antioxidant sources, while the best solvent for the extraction was an acidified polar solvent.
  Dina Sugiyanti , Purnama Darmadji , Sri Anggrahini , Chairil Anwar and Umar Santoso
  Background and Objective: Shrimp shell waste and crab shell waste are causes of environmental pollution and chemical methods can be used to process this waste into chitosan. Chitosan is the second largest natural biopolymer after cellulose and has many applications in food and health products. The aim of this research was to investigate the potential of Tambak Lorok shrimp shell and crab shell waste as an alternative raw material for chitosan production. Materials and Methods: Chitosan was prepared by chemically treating shell waste from shrimp in the Penaeidae rafinesque family and shell waste from crab in the Portunidae family from Tambak Lorok, Indonesia. The chemical structure of chitosan was confirmed by infrared spectroscopy, oswald viscometry and scanning electron microscopy. Results: The isolated chitosan from shrimp shell waste showed an 89.6% degree of deacetylation, a 64% degree of crystallinity and a 557 kDa molecular weight. The isolated chitosan from crab shell waste showed an 82.1% degree of deacetylation, an 81% degree of crystallinity and a 690 kDa molecular weight. Chitosan from both shrimp shell waste and crab shell waste had a porous and fibril-like structure. Conclusion: It was concluded that shrimp shell waste and crab shell waste are potential alternative raw materials for chitosan production.
  Atina Rahmawati , Agnes Murdiati , Yustinus Marsono and Sri Anggrahini
  Background and Objective: Complex carbohydrate is a mixture of dietary fibre and starch present in food. The maximum complex carbohydrate content of white jack bean (Canavalia ensiformis) can be achieved by treating white jack bean with three autoclaving-cooling cycles. The objectives of this study were to evaluate the effects of complex carbohydrate from white jack bean following autoclaving-cooling on hypercholesterolemic rats and to assess its bile acid binding ability (in vitro). Methodology: Thirty Sprague-Dawley rats were divided into the following 6 groups: K1, a healthy control group; K2, a negative control group (hypercholesterol); K3, a positive control group (simvastatin); K4, a group administered a diet containing complex carbohydrate flour (5%), K5: a group administered a diet containing complex carbohydrate flour treated with autoclaving-cooling (5%) and K6, a group administered a diet containing complex carbohydrate flour treated with autoclaving-cooling (10%). The intervention lasted 4 weeks. The parameters observed were body weight, lipid profile, short-chain fatty acid (SCFA) profile, digesta cholesterol and bile acid binding ability (in vitro). Results: The hypercholesterolemic rats of the K6 group, which were fed a diet containing complex carbohydrate flour treated with autoclaving-cooling, exhibited maintained body weight and an improved lipid profile equivalent to those of the K3 positive control group (simvastatin). The rats of the K6 group could produce SCFAs with an acetic:propionic:butyric molar ratio of 50:39:11. The complex carbohydrate flour treated with autoclaving-cooling was able to bind 17.54% of the cholic acid and 32.43% of the deoxycholic acid. The K6 group was able to bind 100.36 mg/100 g digesta cholesterol. Conclusion: The K6 group achieved the best results in terms of maintaining the body weight and improving the lipid profile of hypercholesterolemic rats to levels equivalent to those of the K3 positive control group (simvastatin). The K6 group also exhibited an improved SCFA molar ratio with the ability to bind bile acids (in vitro) and digesta cholesterol.
  Wiwit Murdianto , Sri Anggrahini , Sutardi and Yudi Pranoto
  Background and Objective: Cassava is an abundant, low cost and renewable food source. The Gajah variety of cassava, which originates from East Borneo, Indonesia, has a high potential as a source of starch. Oxidation using ozone is an environmentally friendly technology that is safe and does not generate waste products. Oxidized cassava starch is a raw material for various food products. This research aimed to investigate the oxidation of cassava starch using ozone for different ozonation times and study its properties, including the carbonyl and carboxyl contents, color, swelling power, solubility and pasting ability. Materials and Methods: Gajah cassava starch was obtained from East Borneo, Indonesia. Oxidation of a 10% cassava starch suspension was performed using 2 ppm dissolved ozone, stirring at 300 rpm for 0, 15, 30, 45 and 60 min at 30°C. Results: The data showed that the carbonyl, carboxyl and amylose contents, whiteness index, solubility and starch paste clarity increased with increasing ozonation time and increased from 0.02-0.12%, 0.04-0.14%, 35.76-41.38%, 87.27-92.43%, 34.08-85.56% and 27.62-81.56% respectively. However, the swelling and pasting abilities decreased. Conclusion: It can be concluded that oxidation of Gajah cassava starch using ozone improves its characteristics, increasing its potential as a raw material for many food products.
  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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