Judul: Karakterisasi Peptida Inhibitor Angiotensin Converting Enzyme (ACE) Hidrolisat Daging Kambing Kacang (Capra aegagrus hircus Linn) dalam Potensinya sebagai Ingredien Pangan Fungsional
Abstrak: Kambing kacang (Capra aegagrus hircus Linn) merupakan kambing lokal Indonesia. Isu negatif yang berkembang di masyarakat bahwa konsumsi daging kambing sering dianggap sebagai salah satu penyebab hipertensi. Peptida inhibitor angiotensin converting enzyme (ACE) asal protein hewani merupakan salah satu alternatif senyawa antihipertensi. Peptida inhibitor ACE dapat dihasilkan dengan menghidrolisis sumber protein dengan menggunakan enzim protease. Tujuan penelitian ini adalah untuk memperoleh fraksi larut air hidrolisat daging kambing kacang dengan kemampuan inhibitor ACE dan aktivitas antihipertensi. Penelitian ini menggunakan sepuluh ekor kambing kacang jantan yang berasal dari peternakan rakyat di Jawa Timur dan didistribusikan oleh Mitra Tani Farm Desa Tegalwaru Kecamatan Ciampea Bogor. Kambing dibagi menjadi dua kelompok umur potong yakni < 1.5 tahun dan > 1.5 tahun. Kambing kacang lazim dikonsumsi masyarakat pada kedua kelompok umur ini. Bagian yang digunakan dalam penelitian ini adalah paha belakang (leg). Kadar protein, air, lemak, abu dan asam amino tidak berbeda di antara dua kelompok umur. Asam amino yang dominan dalam daging kambing kacang adalah asam glutamat, asam aspartat, leusina dan lisina. Hidrolisat protein daging kambing kacang dibuat dengan menggunakan kombinasi enzim endoproteinase dan protease kompleks pada berbagai konsentrasi (0.5, 1.0, 1.5% b/b dari total substrat) dan dihidrolisis selama 2, 4 dan 6 jam. Hidrolisis dimulai dengan penambahan endoproteinase selama satu jam, dilanjutkan penambahan protease kompleks dengan waktu hidrolisis selama 1, 3 dan 5 jam. Hidrolisis dilakukan pada pH 7 dan suhu 50 oC, serta pengontrolan pH hidrolisat setiap 30 menit dengan menggunakan natrium hidroksida 6 N. Fraksi larut air hidrolisat protein daging kambing kacang diperoleh dengan cara memisahkan supernatan dan endapan hidrolisat. Karakterisasi hidrolisat protein daging kambing kacang meliputi aktivitas inhibitor ACE, derajat hidrolisis, kadar protein terlarut, kadar peptida dan rendemen. Aktivitas inhibitor ACE bubuk hidrolisat pada konsentrasi 0.5 mg/mL dan 1 mg/mL secara berturut-turut adalah berkisar antara 21.2-45.2% dan 48-58%. Bubuk kering fraksi larut air hidrolisat daging kambing kacang dari semua perlakuan memiliki derajat hidrolisis berkisar antara 10.4-26.3%, kadar protein terlarut berkisar antara 534.7 – 579.9 mg/g, kadar peptida 400.4-520.8 mg/g dan rendemen berkisar antara 49.9-76.0%. Hidrolisat yang memiliki aktivitas inhibitor ACE tertinggi berasal dari hidrolisat yang dibuat dengan penambahan 0.5% b/b endoprotease dan protease kompleks yang dihidrolisis secara berurutan selama 4 jam. Hidrolisat ini selanjutnya difraksinasi bertahap untuk mendapatkan peptida inhibitor ACE. Tahap fraksinasi dimulai dengan menggunakan membran ultrafiltrasi 3 kDa, kemudian dilanjutkan dengan kromatografi permeasi gel menggunakan Sephadex G-10. Fraksi paling aktif kemudian dimurnikan dengan HPLC-RP secara bertahap dengan dua jenis kolom yang berbeda sehingga diperoleh peptida inhibitor ACE dengan bobot molekul 478 Da. Peptida inhibitor ACE hasil pemurnian fraksi yang paling aktif memiliki nilai IC50 : 12.91 mg/mL (27.0 μM) adalah peptida dengan sekuen Phe-Gln-Pro-Ser. Hidrolisat kasar dan peptida Phe-Gln-Pro-Ser memiliki aktivitas antihipertensi terhadap tikus gen hipertensi spontan. Angka penurunan tekanan darah sistol tertinggi adalah 19.30±1.66 mm Hg setelah 6 jam pemberian 10 mg hidrolisat per kg bobot badan dan sebesar 10.57±1.58 mm Hg setelah 8 jam pemberian 2.39 mg peptida Phe-Gln-Pro-Ser per kg bobot badan. Peptida inhibitor ACE standard adalah Phe-Gln-Pro, mampu menurunkan tekanan darah sistol sebesar 12.6 ± 2.54 mm Hg pada 6 jam setelah pemberian oral. Hidrolisat protein
Keyword: hidrolisat protein, daging kambing kacang, inhibitor ACE, peptida bioaktif, antihipertensi

Judul: Karakterisasi Peptida Inhibitor Angiotensin Converting Enzyme (ACE) Hidrolisat Daging Kambing Kacang (Capra aegagrus hircus Linn) dalam Potensinya sebagai Ingredien Pangan Fungsional
Abstrak: The kacang goat (Capra aegagrus hircus) is indigenous to Indonesia and Malaysia, and is common throughout in Southeast Asia. The negative issue facing Indonesian people is that consumption of goat meat can lead to hypertension. Natural angiotensin converting enzyme (ACE) inhibitory peptides from animal protein are considered as an alternative antihypertensive agent. ACE inhibitory peptide could be generated by hydrolysis the protein sources by using the proteolytic enzymes. The purpose of this research was to obtain the water soluble fraction of protein hydrolysates derived from kacang goat in their inhibition of ACE and antihypertensive activities. This study used ten male of kacang goats aged 8-24 months from a local farm in East Java were brought to Bogor by Mitra Tani Farm, West Java Indonesia. The goats divided into two slaughter ages, namely < 1.5 years old and >1.5 years old. Kacang goats are generally slaughtered for consumption at these ages. The body part used for this research was the carcass leg. The contents of protein, fat, moisture, ash, and amino acid in the goat meat were not different on both of slaughter ages. The dominant amino acids found in the goat meat were glutamic acid, aspartic acid, leucyne and lysine. Protein hydrolysate of kacang goat meat was generated by adding endoprotease into homogenate (minced meat to distilled water, 1:3) with several concentrations (0.5%, 1.0%, 1.5% w/w of the total substrate) and hydrolyzed for 60 min. The next hydrolysis was conducted by adding protease complex at several concentrations (0.5%, 1.0%, 1.5% w/w of the total substrate) to the first hydrolysate. Digestion proceeded for 1, 3, and 5 h. The pH of homogenate was kept constant by addition of 6 N NaOH and was monitored every 30 min during hydrolysis. The water soluble fraction (WSF) of hydrolysate was obtained by separating the supernatant and its residue. The crude hydrolysates were charactherized by analysis the ACE inhibitory activity, degree of hydrolysis, soluble protein content, peptide content and yield percentage. The ACE inhibitory activity of crude hydrolysate at 0.5 mg/mL and 1.0 mg/mL ranged between 21.2-45.2% and 48-58%, respectively. The crude hydrolysates had degree of hydrolysis ranged between 10.4-26.3%, soluble protein contents ranged between 534.7 - 579.9 mg/g, peptide contents 400.4-520.8 mg/g and the yield percentage ranged between 49.9-76.0%. The highest ACE inhibitory activity resulted from a hydrolysate digested for 4 h with 5 g kg-1 of both enzymes. The hydrolysate was further fractionated gradually to determine the sequence of ACE inhibitory peptide. Fractionation of protein hydrolysate was started by concentrating the hydrolysate through ultrafiltration system by using centrifugal filter membrane (molecular weight cut-off, MWCO; 3 kDa). Furthermore, an active fraction was separated on a Sephadex G-10 column. The most active fraction was then purified by high performance liquid chromatography- reversed phase (HPLC-RP) gradually with two different types of columns and was obtained an ACE inhibitory peptide with a molecular weight of 478 Da. The ACE inhibitory peptide from most active fraction with IC50 : 12.91 mg/mL (27.0 μM) was identified as tetra-peptide, Phe-Gln-Pro-Ser. Protein hydrolysate and Phe-Gln-Pro-Ser demonstrated the potent antihypertensive activities in spontaneous hypertensive
Keyword: ACE inhibitor, peptida bioactive, protein hydrolysate, meat of kacang goat, antihypertensive

Judul: Penyelesaian Numerik Persamaan Schrödinger untuk Molekul BaO dan SrO Menggunakan Model Potensial Morse
Abstrak: Morse potential is a potential model used to describe the behavior of a molecular vibration between atoms. This study aimed to obtain the value of the dissociation energy, the energy eigenvalues of each energy level, and describe the shape of the wave function of the molecule BaO and SrO on the vibrational state. Dissociation energy is calculated by adding the experimental dissociation energy and the ground state energy eigenvalues. Calculating the energy eigenvalues of the energy levels 0 to 4 using shooting method integrated with Numerov and Runge-Kutta method. Energy eigenvalues of each levels that calculated numerically having accuracy of 100% compared with the calculated analytically. The profil of wave functions accurately show the corresponding states and their normalized wavefunctions.
Keyword: SrO, Morse potential, energy eigenvalues, dissociation energy, BaO