Judul: Antioxidant and Antibacterial Activity of Bioactive Peptides from IPB-D1 Chicken Egg White Hydrolyzed with Pepsin Enzyme
Abstrak: Putih telur diketahui memiliki aktivitas bioaktif seperti antioksidan dan antibakteri yang terletak pada peptida penyusun protein yang dikandungnya. Ayam IPB-D1 merupakan rumpun ayam baru yang memiliki keunggulan genetik berupa ketahanan penyakit, adaptif, dan performa pertumbuhan yang lebih baik dari ayam kampung, serta kualitas telur yang dihasilkan tergolong sangat baik. Penelitian ini bertujuan menganalisis aktivitas antioksidan dan antibakteri peptida bioaktif putih telur ayam IPB-D1 melalui hidrolisis dengan enzim pepsin. Filtrat putih telur menunjukkan aktivitas penghambatan DPPH lebih tinggi sebesar 14,97% dan kapasitas antioksidan sebesar 86,78 mg EVC 100 g-1. Pengujian antibakteri dengan metode cakram menunjukkan aktivitas penghambatan baik terhadap bakteri Gram-positif maupun Gram-negatif. Filtrat putih telur juga menunjukkan aktivitas antibakteri yang lebih baik dibandingkan putih telur sebelum dihidrolisis., Egg whites are known to have bioactive activities such as antioxidants and antibacterials located in the peptides of its protein contain. IPB-D1 chicken is a new chicken strain that has genetic advantages in the form of disease resistance, adaptive, and better growth performance than native chickens, and very good quality of the eggs production. This study aims to analyze the antioxidant and antibacterial activity of IPB-D1 chicken egg white bioactive peptides through hydrolysis with pepsin enzymes. Egg white filtrate showed DPPH inhibitory activity of 14.97% and antioxidant capacity of 86.78 mg EVC 100 g -1 . Antibacterial testing by disc method shows inhibitory activity. Antibacterial testing using the disc method showed inhibitory activity against both Grampositive and Gram-negative bacteria. The egg white filtrate also demonstrated better antibacterial activity compared to egg white before hydrolysis.
Keyword: Antioksidan, antibakteri, ayam IPB-D1, Peptida bioaktif, Telur, pepsin

Judul: Antioxidant and Antibacterial Activities of IPB D1 Chicken  Egg White Bioactive Peptides Hydrolyzed with Trypsin Enzyme
Abstrak: Telur ayam IPB D1 merupakan produk ayam ras lokal Indonesia yang baru dikembangkan sebagai sumber protein yang sangat baik untuk dihidrolisis menjadi peptida bioaktif. Peptida yang terkandung dalam hidrolisat putih telur memiliki sifat bioaktif seperti antioksidan dan antibakteri. Penelitian ini bertujuan menganalisis aktivitas antioksidan dan antibakteri dari hidrolisat putih telur ayam IPB D1 dengan enzim tripsin. Hasilnya, hidrolisat putih telur ayam IPB D1 menunjukkan aktivitas antioksidan yang ditunjukkan dengan kemampuannya dalam menghambat 2,2 difenil-1-pikrilhidrazil (DPPH) sebesar 44,82% dan memiliki kapasitas antioksidan sebesar 23,16 mg EVC 100 g^(-1). Selain itu, aktivitas antibakteri pada hidrolisat juga menunjukkan kemampuan putih telur ayam IPB D1 yang dihidrolisis dengan tripsin membentuk diameter zona hambat terhadap bakteri Gram positif (Bacillus cereus (3,48 mm) dan Staphylococcus aureus (2,90 mm)) dan bakteri Gram negatif (Salmonella typhi (3,42 mm) dan Escherichia coli (2,42 mm)), penghambatan ini lebih baik dibandingkan dengan putih telur tanpa hidrolisis. Hasil penelitian ini menunjukkan bahwa hidrolisis dengan enzim tripsin mampu meningkatkan aktivitas antioksidan dan antibakteri pada peptida bioaktif putih telur ayam IPB D1., Egg of IPB D1 chicken a newly delevoped indonesian local breed product serves as excellent sources of protein for being hydrolysed to be bioactive peptides. Peptides contained in egg white hydrolysate have bioactive properties such as antioxidant and antibacterial. This study aims to analyze the antioxidant and antibacterial activity of IPB D1 chicken egg white hydrolysate with trypsin enzymeThis study aims to analyze the antioxidant and antibacterial activity of IPB D1 chicken egg white hydrolysate with trypsin enzyme. As result, hydrolysate of chicken egg white IPB D1 exhibited antioxidant activity as demonstrated by its ability to inhibit 2,2 diphenyl-1-picrylhydrazyl (DPPH) by 44,82%, with an antioxidant capacity of 23,16 mg EVC 100 g^(-1). Further, antibacterial activity on the hydrolysate was also demonstrated the ability of IPB D1 chicken egg white hydrolyzed with trypsin to form inhibition zone diameter against Gram-positive bacteria (Bacillus cereus (3,48 mm) and Staphylococcus aureus (2,90 mm)) and Gram-negative bacteria (Salmonella typhi (3,42 mm) and Escherichia coli (2,42 mm)), which were better compared to egg white without hydrolysis. The results of this study indicate that hydrolysis with trypsin enzyme can increase the antioxidant and antibacterial activities of bioactive peptides in IPB D1 chicken egg white.
Keyword: antibakteri, Antioksidan, ayam IPB-D1, Peptida bioaktif, Enzim Tripsin

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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