Flavor Enhancer From Catfish (Clarias batrachus) Bekasam Powder and Angiotensin-I-Converting Enzyme (ACE) Inhibitory Activity in Various Dishes

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Lestari, Yanesti N^1,5 ; Murwani, Retno^1,2,3 ; Agustini, Tri W^4

Master Program in Nutrition Program, Faculty of Medicine, Diponegoro University, Semarang, Indonesia^1

Faculty of Animal Science and Agriculture, Diponegoro University, Semarang, Indonesia^2

Natural Product Laboratory, Centre of Research and Services, Diponegoro University, Semarang, Indonesia^3

Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Indonesia^4

Bachelor Program in Nutrition, Faculty of Health, Nahdlatul Ulama University, Surabaya, Indonesia^5

关键词: ACE-inhibitory activity;    Angiotensin I-converting enzyme;    Inhibitory activity;    Monosodium glutamate;    Multiple comparison;    natural;    taste;    umami;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012019/pdf
DOI  :  10.1088/1755-1315/116/1/012019

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Flavor enhancer is characterized by high glutamic acid content and it can be obtained from fermented food such as Bekasam. Fermented food had inhibitory effect on Angiotensin-I-Converting Enzyme (ACE) activity which is advantageous for hypertension. However, such activity was not known to sustain in food system. The aim of this research was to study addition of flavour enhancer from Catfish Bekasam Powder (CBP) in various food systems and to determine the ACE inhibitory (ACEI) activity in the food system. Four food system consisted of carrot, champignon, and chicken meat dishes were boiled in water and added with CBP or MSG. Each food system was added with graded level of CBP (0%; 0.5%; 0.8%; 1.1%; and 1,4%) and for control monosodium glutamate (MSG) was used. ACEI activity in each food system and organoleptic test using multiple comparison differentiation on 15 semi-Trained panellists were determined. The results showed that there were fluctuation of ACEI activity in the carrot, champignon, and chicken meat dishes (p=0.017; 0.043; and 0.032). The MSG containing dishes showed the lowest ACEI activity. Addition of graded level of CBP on carrot, champignon, and chicken meat dishes were directly proportional to glutamic acid content but inversely proportional to ACEI activity (p