Browsing by Author "Mayulu, N"

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    Cookies rich in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants: a novel functional food potential for adolescent with anemia
    (2021-10) Bolang, A; Rizal, M; Nurkolis, F; Mayulu, N; Taslim, N; Radu, S; Samtiya, M
    Background: This study aims to process porang flour, moringa leaves, and tempe into cookies that are high in iron (Fe), folic acid, cobalamin (vitamin B12), and antioxidants as potential functional food snacks for adolescents with anemia. Methods: This study is experimental with a completely randomized trial design (CRD) with three treatments and triplicates. There are three comparison formulations of a combination of porang, moringa leaves, and black soybean-based tempe; respectively F1 (3:3:3)%, F2 (3:6:6)%, and F3 (3:10:10)%. The cookie sample was then analyzed for water content, ash, iron, folic acid, cobalt, and antioxidant activity. The differences between the samples were analyzed based on the activity of antioxidants, iron, folic acid, and vitamin B12 (cobalamin) in data obtained from triplicates using multivariate ANOVA analysis. Results: The results of the ash and water content tests of all three cookie formulations showed values in accordance with the Indonesian National Standard (SNI) for cookie products. F3 has significantly higher iron, folic acid, and cobalt levels than F1 and F2 (p<0.05). Antioxidant activity is highest in F3, but there is no meaningful difference between F2 and F3 (p>0.05). Conclusions: The combination of porang's tubers, moringa leaves, and tempe made from black soybeans, especially F3, has the potential to be used as a functional cookie processed product source of iron (Fe), folic acid, cobalamin, and antioxidants for adolescent anemia.
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    Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha
    (2022-08) Permatasari, H; Nurkolis, F; Gunawan, W; Yusuf, V; Yusuf, M; Kusuma, R; Sabrina, N; Muharram, F; Taslim, N; Mayulu, N; Batubara, S; Samtiya, M
    Clitoria ternatea, with an alternative name, Butterfly pea, is increasingly being explored for medical purposes and the development of a wide range of processed products. This study aimed to incorporate Butterfly pea into an innovative probiotic drink through a symbiotic culture of bacteria and yeast (SCOBY) fermentation and to evaluate the biological activity. The benefits of the drink, referred to as butterfly pea flower kombucha (KBPF) was determined in vitro and in metabolically disorder mice that receive a diet rich in cholesterol and fat (CFED). Forty white male were categorized into four groups, i.e., A =Control/Normal Diet; B =CFED alone; C =CFED + KBPF 65 mg/kg BW (Body Weight); D =CFED +KBPF 130 mg/kg BW, and then sacrificed after 6 weeks of intervention. Seventy-nine secondary metabolite compounds were successfully identified in KBPF using LC- HRMS. In vitro studies showed the potential activity of KBPF in inhibiting not only ABTS, but also lipid (lipase) and carbohydrate (α-amylase, α-glucosidase) hydrolyzing enzymes to levels similar to acarbose control at 50–250 μg/mL. In the in vivo study, the administration of KBPF (130 mg/kg BW) significantly alleviated metabolic disorders caused by high-fat diet. Specifically, lipid profile (HDL, LDL, TC, TG), blood glucose, markers of oxidative stress (SOD liver), metabolic enzymes (lipase, amylase), and markers of inflammation (PGC-1α, TNF- α, and IL-10) were in most cases restored to normal values. Additionally, the gut microbiota community analysis showed that KBPF has a positive effect (p =0.01) on both the Bacteroidetes phylum and the Firmicutes phylum. The new KBPF drink is a promising therapeutic functional food for preventing metabolic diseases.