Judul: Analysis of Anticancer Properties and Secondary Metabolite Profile of Commercial Dadih Extracts with Different Fermentation Durations
Abstrak: Dadih merupakan makanan tradisional asal Minangkabau yang dibuat dari fermentasi susu kerbau melalui penyimpanan suhu ruang di dalam tabung bambu. Susu kerbau mengandung peptida bioaktif yang bersifat antimikroba, imunomodulator, antikanker, antidiabetik, antihipertensi, dan antioksidan. Penelitian ini bertujuan menganalisis sifat antikanker dan profil metabolit sekunder dadih komersial. Metode MTT Assay digunakan untuk mengetahui tingkat toksisitas senyawa ekstrak dadih (5%, 10%, 20%, dan 40%) terhadap pertumbuhan sel MCF-7. Hasil pengujian menunjukkan bahwa sampel A1, E1, A7, dan E7 memiliki nilai IC50 = 4,7-17 µg mL-1 dengan tingkat aktivitas antikanker yang kuat. Profil metabolit sekunder dianalisis menggunakan Liquid chromatography-mass spectrometry dan metode PCA, dengan nilai eigenvalue dan eigenvectors dari dua komponen utama minimal 84,2%. Beberapa senyawa metabolit sekunder ekstrak dadih memiliki peran fungsional terhadap akivitas biologis serta farmakologis, salah satunya antikanker., Dadih is a traditional Minangkabau cuisine made from fermented buffalo milk, stored at room temperature in bamboo tubes. Buffalo milk contains bioactive peptides with antimicrobial, immunomodulatory, anticancer, antidiabetic, antihypertensive, and antioxidant properties. This study aims to analyze the anticancer properties and secondary metabolite profile of commercial dadih. The MTT Assay method was used to determine the toxicity levels of dadih extract compounds (5%, 10%, 20%, and 40%) on the growth of MCF-7 cells. The test results showed that samples A1, E1, A7, and E7 had IC50 = 4,7-17 µg mL-1 , indicating strong anticancer activity. The secondary metabolite profile was analyzed using Liquid chromatography-mass spectrometry and PCA methods, with the eigenvalues and eigenvectors of the two main components at least 84.2%. Several secondary metabolite compounds in dadih extract have functional roles in biological and pharmacological activities, one of which is anticancer.
Keyword: Antikanker, dadih, sel MCF-7, LC-MS

Judul: The Characteristics, Antioxidant Activity as Well as ACE (Angiotensin Converting Enzyme) Inhibition in Dadih with Addition of Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5.
Abstrak: Dadih adalah makanan tradisional Minangkabau di Sumatera Barat, Indonesia, berasal dari susu kerbau dan mengalami fermentasi spontan alami dalam tabung bambu, terutama oleh bakteri asam laktat. Produk ini berfungsi sebagai sumber nutrisi yang kaya, tetapi juga menunjukkan berbagai sifat fungsional, termasuk aktivitas antioksidan dan antihipertensi. Studi ini bertujuan untuk menilai dampak penambahan probiotik Indonesia L. plantarum subsp. plantarum strain IIA-1A5 terhadap sifat nutrisi, mikroba, dan fungsional dadih, terutama aktivitas antioksidan dan antihipertensinya. Dadih diproduksi menggunakan susu kerbau dengan penambahan strain L. plantarum subsp. plantarum strain IIA-1A5 pada konsentrasi 0%, 5%, dan 10%. Hasil uji fisikokimia menunjukkan perbedaan signifikan dalam pH, kandungan protein, lemak, air, dan abu. ACE-Inhibitor menunjukkan peningkatan bertahap pada dadih dengan penambahan Lactobacillus plantarum sebesar 5% dan 10%, dengan nilai masing-masing sebesar 20,6±3,67, 26,6±2,55, dan 32,6±0,78. Konsentrasi 10% terbukti lebih efektif dalam meningkatkan ACE-Inhibitor, menjadikan kondisi antihipertensi yang optimal. Selain itu, sifat mikroba dadih dengan penambahan strain L. plantarum subsp. plantarum strain IIA-1A5 menunjukkan populasi BAL yang lebih tinggi dan tingkat bakteri patogen yang lebih rendah seperti E. coli dan S. aureus. Hal ini menunjukkan bahwa penggunaan L. plantarum IIA-1A5 sebagai starter fermentasi tambahan dalam dadih menguntungkan untuk keseluruhan sifatnya.
Keyword: antioxidants, dadih, fermentation, L. plantarum subsp. plantarum strain
IIA-1A5, probiotics

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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