Judul: Antioxidant Activity of Bioactive Peptides Produced by Goat Milk Protein Hydrolysis Using Papain Protease Enzyme
Abstrak: Fresh goat's milk has the main nutritional content of protein which is composed of peptides with biological abilities whose activation occurs after the hydrolysis process. This study aims to test the hydrolyzate of goat's milk, especially the Etawa breed (PE), which is hydrolyzed with papain enzymes to produce bioactive peptides with antioxidant activity along with protein profiles before and after hydrolysis. Goat milk was hydrolyzed at 37°C and 55°C for 1, 4, and 24 hours, followed by analysis of protein content with the Bradford method, antioxidant activity with the DPPH and P-FRAP methods, and measurement of molecular weight with the SDS-PAGE method. Papain activity was obtained at 1.23 × 103 U/mL with a specific enzyme activity value of 1.86 × 103 U/mg. The protein content of goat's milk was 7.95 ± 0.01 mg/mL, but after being hydrolyzed at 55°C for 24 hours, the lowest value was 1.21 ± 0.02 mg/mL. The highest antioxidant activity of goat's milk peptides occurred at hydrolyzate at 55°C for 24 hours, increasing 94% by 62.86 ± 1.17 % RSA against DPPH and 11.96% by 131.72 ± 1.04 mgAAE/mL in P-FRAP compared to non-hydrolyzed. The molecular weight of goat's milk is 8-84 kDa, the hydrolyzate is found to be 7-24 kDA in size which is suspected to be β-casein (24 kDa) and αs2-casein (<10 kDa) as easily digestible proteins. Statistical data analysis showed that the antioxidant activity of goat's milk bioactive peptides was significantly different (P>0.05) on temperature and hydrolysis time by papain enzyme., Susu kambing segar memiliki kandungan gizi utama protein yang tersusun atas peptida dengan kemampuan biologis yang aktivasinya terjadi setelah proses hidrolisis. Penelitian ini bertujuan menguji hidrolisat susu kambing khususnya Peranakan Etawa (PE) yang dihidrolisis dengan enzim papain untuk menghasilkan peptida bioaktif dengan aktivitas antioksidan beserta profil protein sebelum dan setelah hidrolisis. Susu kambing dihidrolisis dengan suhu 37°C dan 55°C selama 1, 4, dan 24 jam, dilanjutkan analisa kadar protein dengan metode Bradford, aktivitas antioksidan dengan metode DPPH dan P-FRAP, dan pengukuran berat molekul dengan metode SDS-PAGE. Aktivitas papain diperoleh sebesar 1,23×103 U/mL dengan nilai aktivitas spesifik enzimnya sebesar 1,86×103 U/mg. Kadar protein susu kambing diperoleh sebesar 7,95±0,01 mg/mL, namun setelah dihidrolisis suhu 55°C selama 24 jam mendapatkan nilai terendah sebesar 1,21±0,02 mg/mL. Aktivitas antioksidan peptida susu kambing tertinggi terjadi pada hidrolisat suhu 55°C selama 24 jam, meningkat 94% sebesar 62,86±1,17 %RSA terhadap DPPH dan 11,96% sebesar 131,72±1,04 mgAAE/mL pada P-FRAP dibandingkan non-hidrolisis. Berat molekul susu kambing sebesar 8-84 kDa, didapatkan hidrolisatnya berukuran 7-24 kDa yang diduga β-kasein (24 kDa) dan αs2-kasein (<10 kDa) sebagai protein mudah cerna. Nilai analisis data statistik menunjukan aktivitas antioksidan peptida bioaktif susu kambing berbeda nyata secara signifikan (P>0,05) terhadap suhu dan waktu hidrolisis oleh enzim papain.
Keyword: SDS-PAGE, papain enzymes, goat milk, bioactive peptides, antioxidant

Judul: Protease Enzyme DPP4 Inhibitor Activity of Peptide from Hydrolyzed Etawa Crossbreed Goat Milk
Abstrak: Susu kambing merupakan sumber protein sebanding dengan susu sapi dengan kadar protein yang mencapai 4,71% sedangkan susu sapi pada kisaran 3,4%. Susu kambing lebih mudah dicerna karena ukuran misel kasein yang lebih kecil. Susu kambing yang dihidrolisis menghasilkan peptida dengan sifat bioaktif. Peptida bioaktif protein susu kambing memiliki manfaat bagi kesehatan tubuh seperti antihipertensi, antioksidan, dan antidiabetes. Sifat bioaktif antidiabetes susu kambing dapat bekerja melalui mekanisme inhibisi enzim dipeptidil peptidase 4 (DPP4). Penelitian bertujuan untuk mengetahui pengaruh hidrolisis terhadap kadar protein, aktivitas inhibisi DPP4, dan profil peptida susu kambing peranakan etawa. Susu kambing yang telah dipisahkan lemaknya dihidrolisis menggunakan enzim papain dengan aktivitas enzim spesifik 1,48 ± 0,04 U/mg pada suhu 37ºC pH 7,0. Variasi waktu hidrolisis yang digunakan adalah 0(non-hidrolisis), 1, 4, dan 24 jam. Kadar protein susu kambing mengalami penurunan dengan adanya perlakuan hidrolisis, dengan kadar protein sampel berturut sebesar 8,16; 6,74; 6,43; dan 5,96 mg/mL. Analisis aktivitas inhibisi DPP4 menunjukkan peningkatan dengan perlakuan hidrolisis, dengan aktivitas inhibisi terendah pada sampel non-hidrolisis sebesar 16,81 ± 13,83% dan aktivitas tertinggi pada hidrolisat 24 jam sebesar 96,05 ± 1,49%. Analisis profil protein menggunakan SDS-PAGE menunjukkan bahwa hidrolisis memotong protein dengan berat molekul besar seperti laktoferin (87kDa) dan Kasein (25 – 44kDa), menyisakan protein berat molekul rendah diantaranya adalah β-laktoglobulin (16 kDa) dan α-laktalbumin (10kDa)., Goat's milk is a comparable protein source to cow's milk with protein contents reaching 4,71% while cow's milk at around 3,4%. Goat milk is easier to digest due to the smaller size of casein micelles. Hydrolyzed goat milk contains peptides with bioactive properties. Bioactive peptides of goat milk protein have health benefits such as antihypertensive, antioxidant, and antidiabetic. The antidiabetic bioactive properties of goat milk can work through aimed at dipeptidyl peptidase 4 (DPP4) enzyme inhibition. This study aims to determine the effect of hydrolysis on protein content, DPP4 inhibition activity, and peptide profile of etawa crossbreed goat milk. Fat separated goat milk was hydrolyzed using papain enzyme with specific enzyme activity of 1,48 ± 0,04 U/mg at 37ºC pH 7,0. The hydrolysis time variations used were 0 (non-hydrolyzed), 1, 4, and 24 hours. Goat milk protein levels decreased with hydrolysis treatment, with protein levels of samples at 8,16; 6,74; 6,43; and 5,96 mg/mL consecutively. Analysis of DPP4 inhibition activity showed an increase with hydrolysis treatment, with the lowest inhibition activity in the non-hydrolyzed sample at 16.81 ± 13.83% and the highest activity in the 24-hour hydrolysate at 96,05 ± 1.49%. Protein profile analysis using SDS-PAGE showed that hydrolysis cut large molecular weight proteins such as lactoferrin (87kDa) and casein (25 - 44kDa), leaving low molecular weight proteins such as β-lactoglobulin (16 kDa) and α-lactalbumin (10kDa).
Keyword: antidiabetic, bioactive peptide, goat milk, papain, SDS-PAGE

Judul: Implementasi Space Time Composite (STC) Data Model Menggunakan Model Data Relasional
Abstrak: The data model is a concept that describes the data stored in the database and the relationship between the data to the user in logic. Development of data models is very important in the design of the database as the basis of the stage of database design to be made. This study aims to apply the concept of Space Time Composite (STC) on the Model Data storage vector data types that can store enough information and describes the process of drafting objects and objects spatiotemporal evolution over time. From the results of the test queries on the data model that have been created, queries in a system are acquired that can help display the information preparation of objects from time to time and know the history of the object polygon and arc that has undergone changes in topology.
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