Hani Mulyani, Hani
Research Center of Chemistry, Indonesian Institute of Scinces, Kawasan Puspiptek Serpong, Tangerang 15314, Indonesia

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Production of Lovastatin and Sulochrin by Aspergillus Terreus Using Solid State Fermentation Dewi, Rizna; Artanti, Nina; Mulyani, Hani; Lotulung, Puspa; Minarti, Minarti
Makara Journal of Technology Vol 15, No 1 (2011)
Publisher : Directorate of Research and Community Services, Universitas Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.7454/mst.v15i1.194

Abstract

Lovastatin is an anti-cholesterol agent that was produced by Aspergillus terreus using solid state fermentation (SSF). During this fermentation process, sulochrin is also produced as an unwanted co-metabolite. However, our previous result showed that sulochrin had potential as antidiabetes because it is an inhibitor agent of α-glucosidase. In this paper, we reported our observation on lovastatin and sulochrin production pattern in relation with inhibitor α-glucosidase activity during eleven days fermentation of A. terreus koji (SSF) ethyl acetate extract. Koji obtained from solid state fermentation with rice as the substrate and incubated at room temperature, sample is taken daily for eleven day (D-1 to D-11). Lovastatin and sulochrin production was measured by Liquid Chromatography- Mass Spectrometer based on their molecular weight m/z 404.5 and 332.3 respectively. The inibitory activity is measured by inhibition model of koji extract against α-glucosidase (EC 3.2.1.20) from Saccharomyces cereviceae. The results show that lovastatin production was started on the day 2 (0.04 mg/g) and achieving the optimal production on day 7 (11.46 mg/g), while sulochrin production was started on day 4 (0.60 mg/g) and keep produced until the end of fermentation period at Day 11 (3.11 mg/g). Koji extract was started to show inhibitory to α-glucosidase activity on Day 5 (IC50= 23.34 μg/mL) and keep showed activity until Day 11 (IC50=3.33 μg/mL). These results suggest that inhibitory activity of koji extract to α- glucosidase activity have relation with sulochrin biosynthesis production.
Bioactivities Screening of Indonesian Marine Bacteria Isolated from Sponges Artanti, Nina; Maryani, Faiza; Mulyani, Hani; Dewi, Rizna Triana; Saraswati, Vienna; Murniasih, Tutik
ANNALES BOGORIENSES Vol 20, No 1 (2016): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.451 KB) | DOI: 10.14203/ab.v20i1.234

Abstract

The marine bacteria were cultured in liquid medium under shaking condition were extracted with ethyl acetate. Antidiabetes was measured using inhibition of α-glucosidase inhibitory activity method; antioxidant was measured using DPPH free radical scavenging activity method; antibacterial was tested using disc diffusion method.S creening results showed that at sample concentration of 200 µg/ml, there was significant α-glucosidase inhibitory activity was detected in the extracts of strain sp 7.9 (84% inhibition) and 8.10 (75% inhibition),however the antioxidant activity of these two strains were low only around 30% inhibition, antioxidant activities of other strains were very low.Screening for antibacterial activities using 10µl samples showed that extract of strain Sp 8.5was best for Staphylococcusaureus (14 mm inhibition); Sp 7.9 and Sp 8.5 for Bacillus subtilis (18 mm inhibition); Sp 8.10 for Escherichia coli (10 mm inhibition); Sp 8.9 and Sp 8.10 for Pseudomonas aeuriginosa. Based on these results marine bacteria strain Sp 7.9 and Sp 8.10 were selected to be used for further studies in the isolation of bioactive that has potential as antidiabetes and antibacterial.Results of molecular identification conducted by INACC showed that identity of both strain based on BLAST Homology using NCBI database were Bacillus thuringiensis strain Ou2.
PENGARUH KOMPOSISI HERBAL DALAM MINUMAN TEH HIJAU GAMBUNG HERBAL TERHADAP HAMBATAN α-GLUKOSIDASE Megawati, Megawati; Mulyani, Hani; Minarti, Minarti; Ernawati, Teni; Darmawan, Akhmad
Jurnal Ilmiah As-Syifaa Vol 10, No 2 (2018): AS-SYIFAA Jurnal Farmasi
Publisher : Fakultas Farmasi UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (650.017 KB)

Abstract

The aim of this study is to make a formula of green tea that is enriched by other herbs. Green tea drinks are made using the basic ingredients of gambung (THG) green tea enriched with sapodilla leaves (Manilkara zapota (Aw) bay leaves (Syzygium polyanthum (Am), Artocarpus communis (Un) breadfruit leaves, and cinnamon leaves (Cinnamomum verum (K)). The composition of gambung herbal green tea is made by reference to the antidiabetic activity of each herb. All the samples were tested for inhibition of α-glucosidase enzymes and toxicity using the lethality test method for brine shrimp. All samples showed good inhibition of the α-glucosidase enzyme barriers of gamboeng green tea (THG) 82.05%, sapodilla leaves (Aw) 97.81%, breadfruit leaves (Un) 73.34%, bay leaves (Am) 93.80%, cinnamon leaves (K) 91.24 %. The inhibition value of α-glucoside enzymes in the formulation of gamboeng herbal green tea drinks: 96.203% (GKUn) is higher when compared to the GKAm formula (94.78%) and GKAw (62.487%).
Brassica juncea Peroksidase Sebagai Biokatalis Dalam Sintesis Kopling Oksidatif Senyawa Guaiakol ANITA, YULIA; MULYANI, HANI
JURNAL ILMU KEFARMASIAN INDONESIA Vol 12 No 1 (2014): JIFI
Publisher : Fakultas Farmasi Universitas Indonesia

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Abstract

Senyawa polimer fenol dalam tumbuhan sukar di isolasi karena jumlahnya sedikit dan waktu pengerjaan yang relatif lama, oleh karena itu dibutuhkan sintesis polimer fenol dengan waktu yang relatif singkat. Oksidasi fenol oleh peroksidase dengan substrat H2O2 menghasilkan reaksi kopling oksidatif, sehingga terbentuk polimer fenol. Peroksidase adalah enzim mengkatalisis reaksi oksidasi oleh hidrogen peroksida pada sejumlah substrat yang merupakan donor hidrogen, misalnya guaiakol. Pada penelitian ini, enzim peroksidase diisolasi dari tanaman sawi hijau (Brassica juncea), dan diperoleh ekstrak kasar enzim peroksidase dengan aktivitas spesifik sebesar 5.618 U/mg protein. Reaksi antara substrat guaiakol dan H2O2 dengan enzim peroksidase ekstrak kasar sawi hijau (Brassica juncea) menghasilkan suatu produk dimer guaiakol. Identifikasi struktur kimia senyawa dimer dengan NMR menunjukkan hasil dimerisasi penggabungan pada posisi para-para, 4,4’-biguaiakol dengan rendemen 17%. Ekstrak enzim peroksidase yang berasal dari sawi hjiau (Brasssica juncea) mampu berperan sebagai katalis reaksi kopling oksidatif dari senyawa guiakol menjadi senyawa dimer guaiakol.
Antibacterial Compound from Aspergillus elegans SweF9 an Endophytic Fungus from Macroalgae Euchema sp. Mulyani, Hani; Dewi, Rizna Triana; Chaidir, Chaidir
Indonesian Journal of Pharmacy Vol 30 No 3, 2019
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14499/indonesianjpharm30iss3pp217

Abstract

The antibiotic resistance of bacterial pathogens has become a serious health concern and encouragement to search for novel and efficient antimicrobial metabolites. On the other hand, endophytic fungi have great potential as a natural source for antimicrobial agents. The objective of this study was to isolation antibacterial compound from endophytic fungi of A.elegans SweF9. The fungus was stationarily cultured at 30°C for 12 days in potato malt peptone (PMP) medium, then extracted with ethyl acetate. The antibacterial activities of the extract were evaluated by agar well diffusion method against Gram-poitive (Bacillus subtilis and  Staphylococcus aureus) and Gram-negative (Escherichia coli) bacterial strains. The broth extract was able to inhibit the growth of E. coli, S. aureus and B. subtilis with antibacterial activity index compared to streptomycin sulfate were 84.6%, 91.6%, and 90% respectively. The active compound (1) was purified to yield amorphous white and identified using FTIR, NMR, and EI-MS analyses, revealed identified as (+) - epi-Epoformin. The compound showed an antibacterial activity index of E. coli, S. aureus and B. subtilis  bacterial were 38%, 45%, and 47%, respectively.  Based on these results endophytic fungi A. elegans SweF9 can be used as a new source of potential antibacterial compounds
PENGARUH PENAMBAHAN STARTER DAN WAKTU INKUBASI: DARK COKLAT (Theobromo cacao L.) TERHADAP AKTIVITAS ANTIOKSIDAN DAN KUALITAS MINUMAN PROBIOTIK Mulyani, Hani; Sundowo, Andini; Filailla, Euis; Ernawati, Teni
Jurnal Teknologi Pangan dan Gizi Vol 18, No 1 (2019)
Publisher : Widya Mandala Catholic University Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v18i1.1984

Abstract

Pada pembuatan yogurt terjadi konversi gula susu (laktosa) menjadi asam laktat melalui proses fermentasi oleh bakteri asam laktat (BAL). Konsentrasi stater dan waktu fermentasi yang digunakan akan mempengaruhi kecepatan perombakan laktosa menjadi asam laktat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan stater dengan variasi sebesar : 1, 5, 10, 15 dan 20% dan waktu fermentasi pada 24 jam dan 48 jam terhadap asam laktat. Parameter yang diuji diantaranya adalah pH, kadar laktosa, kadar protein, kadar asam lakat, dan aktivitas antioksidan. Parameter yang diuji dari hasil proses fermentasi adalah pH, laktosa, asam laktat, protein terlarut. Pengujian laktosa dan asam laktat dilakukan dengan menggunakan HPLC, pengujian konsentrasi protein terlarut dengan menggunakan metode Lowry. Asam laktosa dan asam laktat tertinggi diperoleh dari fermentasi dengan variasi konsentrasi BAL starter 15% dalam waktu fermentasi selama 24 jam. Hasil analisis % inhibisi pada yogurt konsentrasi stater 10% dan waktu fermentasi 48 jam tanpa penambahan dark coklat dan penambahan dark coklat menunjukkan % inhibisi antioksidan paling tinggi dibandingkan dengan yang lainnya sebesar 20,84 % dan 95,58%. Hasil penelitian Variasi starter konsentrasi BAL dan lamanya proses fermentasi tidak mempengaruhi pH dan kadar protein terlarut.