Inclusion of Peppermint (Mentha spicata L) and Basil (Ocimum americanum L) Extract in Fermented Milk on the Inhibition of Hypertension and Type 2 Diabetes Enzyme
PENAMBAHAN EKSTRAK PEPPERMINT (Mentha spicata L)
DAN KEMANGI (Ocimum americanum L) PADA SUSU
FERMENTASI UNTUK MENGHAMBAT ENZIM
PENYEBAB HIPERTENSI DAN
DIABETES TIPE 2
AHMAD DANIAL
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2012
PERNYATAAN MENGENAI TESIS DAN
SUMBER INFORMASI
Dengan ini saya menyatakan bahwa tesis Penambahan Ekstrak Peppermint
(Mentha spicata L) dan Kemangi (Ocimum americanum L) pada Susu Fermentasi
untuk Menghambat Enzim Penyebab Hipertensi dan Diabetes Tipe 2 adalah karya
saya dengan arahan dari komisi pembimbing dan belum diajukan dalam bentuk apa
pun kepada perguruan tinggi mana pun. Sumber informasi yang berasal atau dikutip
dari karya yang diterbitkan maupun tidak diterbitkan dari penulis lain telah
disebutkan dalam teks dan dicantumkan dalam Daftar Pustaka di bagian akhir tesis
ini.
Bogor, April 2012
Ahmad Danial
NIM D151080181
ABSTRACT
AHMAD DANIAL. Inclusion of Peppermint (Mentha spicata L) and Basil (Ocimum
americanum L) Extract in Fermented Milk on the Inhibition of Hypertension and
Type 2 Diabetes Enzyme. Under supervised by RARAH RATIH ADJIE
MAHESWARI, I KOMANG GEDE WIRYAWAN and SRI BUDIARTI
Milk and dairy products like fermented milk have been associated with health
benefit for many years due to the content of bioactive peptides, probiotic bacteria,
vitamins, and other biologically active components. Many research showed that
probiotic bacteria on fermented milk can release antihypertensive peptides. On the
other hand, plants have rich healthy component like flavonoid. The aim of this
research was to study the inclusion effect of plants extract Mentha spicata L (M.
spicata L) and Ocimum americanum L (O. americanum L) on fermented milk in the
management of hypertension and Type 2 diabetes. This research used fresh milk,
dadih starter culture (Lactococcus lactis RM-01), kefir bulk starter culture, probiotic
bacteria (Lactobacillus plantarum RM-01 and Bifidobacterium longum), M. spicata
L and O. americanum L extract. This research consisted of 3 treatments. Namely
plain fermented milk, fermented milk contained M. spicata L extract and fermented
milk contained O. americanum L extract. Variables observed were pHvalue, total
titratable acid (TTA), total phenolic content, antioxidant activity, concentration of
OPA peptides, inhibition of angiotensin-1 converting enzyme (ACE), inhibition of
α-amylase enzyme and inhibition α-glucosidase enzyme. Data were analyzed by
using A Completely Randomized Design followed by the Duncan's Multiple Range
Test if any significant difference among treatments. The results showed that the
inclusion of Mentha spicata L and Ocimum americanum L extract on milk can
change the pH faster than plain dadih and kefir (P
DAN KEMANGI (Ocimum americanum L) PADA SUSU
FERMENTASI UNTUK MENGHAMBAT ENZIM
PENYEBAB HIPERTENSI DAN
DIABETES TIPE 2
AHMAD DANIAL
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2012
PERNYATAAN MENGENAI TESIS DAN
SUMBER INFORMASI
Dengan ini saya menyatakan bahwa tesis Penambahan Ekstrak Peppermint
(Mentha spicata L) dan Kemangi (Ocimum americanum L) pada Susu Fermentasi
untuk Menghambat Enzim Penyebab Hipertensi dan Diabetes Tipe 2 adalah karya
saya dengan arahan dari komisi pembimbing dan belum diajukan dalam bentuk apa
pun kepada perguruan tinggi mana pun. Sumber informasi yang berasal atau dikutip
dari karya yang diterbitkan maupun tidak diterbitkan dari penulis lain telah
disebutkan dalam teks dan dicantumkan dalam Daftar Pustaka di bagian akhir tesis
ini.
Bogor, April 2012
Ahmad Danial
NIM D151080181
ABSTRACT
AHMAD DANIAL. Inclusion of Peppermint (Mentha spicata L) and Basil (Ocimum
americanum L) Extract in Fermented Milk on the Inhibition of Hypertension and
Type 2 Diabetes Enzyme. Under supervised by RARAH RATIH ADJIE
MAHESWARI, I KOMANG GEDE WIRYAWAN and SRI BUDIARTI
Milk and dairy products like fermented milk have been associated with health
benefit for many years due to the content of bioactive peptides, probiotic bacteria,
vitamins, and other biologically active components. Many research showed that
probiotic bacteria on fermented milk can release antihypertensive peptides. On the
other hand, plants have rich healthy component like flavonoid. The aim of this
research was to study the inclusion effect of plants extract Mentha spicata L (M.
spicata L) and Ocimum americanum L (O. americanum L) on fermented milk in the
management of hypertension and Type 2 diabetes. This research used fresh milk,
dadih starter culture (Lactococcus lactis RM-01), kefir bulk starter culture, probiotic
bacteria (Lactobacillus plantarum RM-01 and Bifidobacterium longum), M. spicata
L and O. americanum L extract. This research consisted of 3 treatments. Namely
plain fermented milk, fermented milk contained M. spicata L extract and fermented
milk contained O. americanum L extract. Variables observed were pHvalue, total
titratable acid (TTA), total phenolic content, antioxidant activity, concentration of
OPA peptides, inhibition of angiotensin-1 converting enzyme (ACE), inhibition of
α-amylase enzyme and inhibition α-glucosidase enzyme. Data were analyzed by
using A Completely Randomized Design followed by the Duncan's Multiple Range
Test if any significant difference among treatments. The results showed that the
inclusion of Mentha spicata L and Ocimum americanum L extract on milk can
change the pH faster than plain dadih and kefir (P