Judul: Continuous Production Bioactive Peptides from Koro Benguk Protein Concentrate with Alkalase Enzyme in Enzymatic Membrane Reactor
Abstrak: Peptida bioaktif yang berasal dari sumber protein dapat dijadikan sebagai sumber untuk menghasilkan pangan fungsional yang memiliki efek terhadap kesehatan. Salah satu protein nabati yang memiliki potensi sebagai sumber peptida bioaktif adalah koro benguk. Penelitian ini bertujuan memproduksi peptida bioaktif koro benguk secara kontinu dengan menggunakan reaktor membran enzimatis dengan kondisi optimum. Peptida bioaktif yang memiliki aktivitas antioksidan dapat dihasilkan dengan menghidrolisis sumber protein dengan enzim alkalase yang kemudian diekstraksi menggunakan reaktor membran enzimatis secara kontinu. Kondisi optimum untuk menghasilkan peptida adalah [E]/[S] sebesar 5%, pH 7,5, dan residence time 12 jam menggunakan membran 5 kDa MWCO dengan nilai kapasitas antioksidan metode DPPH sebesar 4,73x10-2 ± 1,37x10-3 µg AEAC/mL, metode FRAP sebesar 2,57x10-2 ± 1,12x10-3 µg AEAC/mL, dan persen inhibisi sebesar 78,56 ± 0,63. Permeat dengan fraksi protein <2 kDa dengan nilai IC50 terbaik sebesar 1,22x10-5 ± 4,67x10-6 mg/mL., Bioactive peptides derived from protein sources can be used as a source to produce functional food that has an effect on health. One of the vegetable proteins that has the potential as a source of bioactive peptides is velvet bean. This study aims to produce bioactive koro benguk peptides continuously using an enzymatic membrane reactor with optimum conditions. Bioactive peptides that have antioxidant activity can be produced by hydrolyzing protein sources with alkalase enzymes which are then extracted using an enzymatic membrane reactor continuously. The optimum conditions for producing peptides were [E]/[S] of 5%, pH 7.5, and residence time of 12 hours using a 5 kDa MWCO membrane with an antioxidant capacity value of the DPPH method of 4,73x10-2 ± 1,37x10-3 µg AEAC/mL, the FRAP method was 2,57x10-2 ± 1,12x10-3 µg AEAC/mL, and the percent inhibition was 78,56 ± 0,63. Permeate with a protein fraction <2 kDa with the best IC50 value of 1,22x10-5 ± 4,67x10-6 mg/mL.
Keyword: alcalase, antioxidant, bioactive peptide, membrane reactor, velvet bean

Judul: Preparasi Peptida Bioaktif dari Konsentrat Tempe Koro Benguk Menggunakan Reaktor Membran Enzimatis
Abstrak: Kacang koro benguk memiliki potensi sebagai sumber peptida bioaktif. Fungsionalitas peptida bioaktif dapat ditingkatkan dengan proses fermentasi dan hidrolisis menggunakan enzim alkalase secara kontinu. Terdapat beberapa parameter yang berpengaruh dalam hidrolisis protein koro benguk secara kontinu dengan reaktor membran enzimatis yaitu rasio konsentrasi enzim terhadap konsentrasi substrat (E/S) dan residence tim. Penelitian ini bertujuan memproduksi peptida bioaktif tempe koro benguk secara kontinu dengan menggunakan reaktor membran enzimatis dan mempelajari parameter terhadap produksi peptida bioaktif. Penelitian dilakukan dalam beberapa tahap: proses pembuatan tempe koro benguk, isolasi dan karakterisasi protein tempe koro, filtrasi enzim alkalase, serta produksi kontinu peptida bioaktif dengan faktor E/S dan residence time.Karakteristik fungsional yang diamati antara lain kapasistas antioksidan, penghambatan angiotensin converting enzyme (ACE), total fenol, dan kadar protein. PES membran dengan MWCO 5 kDa digunakan dalam tahapan produksi kontinu peptida bioaktif berdasarkan rejeksi enzim dan profil tekanan transmembran pada filtrasi enzim alkalase. Permeat dengan perlakuan E/S 10% dan residene time=9 jam memiliki karakteristik fungsional terbaik. Selanjutnya, hidrolisat yang didapatkan dari kondisi optimum dipisahkan menggunakan PES membran dengan berbagai nilai MWCO (2 dan 4 kDa). Membran dengan 2 kDa menghasilkan permeat dengan profil fungsionalitas yang tinggi. Nilai IC50 antioksidan (metode DPPH) dari permeat hasil terbaik yaitu 7,56 ± 0.30 μg/mL, IC50 antioksidan (metode FRAP) yaitu 12,51 ± 0.40 μg/mL, dan IC50 penghambatan ACE yaitu 0,60 μg/mL. Penelitian ini menunjukkan bahwa produksi peptida yang memiliki aktivitas penghambatan ACE dan antioksidan dapat dilakukan dengan mengadopsi kombinasi metode fermentasi dan in vitro proteolisis secara kontinu dalam reaktor membran enzimatis., Velvet bean has potential as a source of bioactive peptides. The functionality of bioactive peptides can be improved by fermentation and continuous hydrolysis using alcalase enzyme. There are several parameters that influence continuous hydrolysis of velvet bean protein using enzymatic membrane reactor, namely the ratio of enzyme concentration to substrate concentration (E/S) and residence time. This study aims to produce bioactive peptides of velvet bean tempeh continuously using enzymatic membrane reactor and study the parameters for the production of bioactive peptides. This research was conducted by producing velvet bean tempeh, isolation and analysis of velvet bean tempeh protein, filtration of alcalase enzyme, and continuous production of bioactive peptides with factors E/S and residence time. Functional characteristics observed were antioxidant capacity, angiotensin converting enzyme (ACE) inhibition,total phenolic compound, and protein. PES membrane with MWCO 5 kDa was used in the continuous production of bioactive peptides based on enzyme rejection and transmembrane pressure profiles on alcalase enzyme filtration. Permeate produced with E/S= 10% and residence time= 9 hours had the best functional characteristics. Furthermore, the hydrolysate obtained from the optimum conditions was separated using PES membrane with various MWCO values (2 and 4 kDa). The 2 kDa membrane produces a permeate with a high functionality profile. The antioxidant IC50 value (DPPH method) was 7.56 ± 0.30 μg/mL, antioxidant (FRAP method) IC50 was 12.51 ± 0.40 μg/mL, and the ACE inhibition IC50 was 0.60 μg/mL. This study shows that the production of peptides that have ACE inhibitory and antioxidant activity can be carried out by adopting a combination of continuous fermentation and in vitro proteolysis methods in
Keyword: Alcalase, bioactive peptide, enzymatic membrane reactor, tempeh, velvet bean tempeh

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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