Bananas are fruits that are beneficial to the human body due to their bioactive compounds. In this study, fermented bananas were used by a consortium of bacteria and yeast to obtain a healthy drink to prevent degenerative diseases, especially as a reduction in obesity. Obesity has become a global healthcare issue. The effect of organic acids produced by the fermentation of banana beverages on pancreatic lipase activity has not been investigated. Therefore, in this study, we measured the inhibitory activity of pancreatic lipase from fermented drinks of several types of banana in vitro and other chemical parameters to evaluate their possible use as a potential candidate in reducing obesity. Furthermore, 10% of orlistat was used as a positive control with 79.77% inhibiting activity. The results showed that all types of fermented bananas could reduce obesity, which was characterized by lipase inhibitory activity. The highest activity was shown by Kepok banana followed by Ambon and Raja bananas. Lipase inhibitory activity in fermentation was initiated 9 days at 88.13-96.64%. Metabolism of bioactive compounds by enzymes produced from bacterial and yeast symbiotic starter cultures produces organic acids that can improve nutrition and functional properties of fermented drinks as a reduction in obesity.
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5 December 2022
PROCEEDINGS OF THE 7TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2021
28–30 September 2021
Virtual conference (on-line conference)
Research Article|
December 05 2022
The effect of banana variety and fermentation time on pancreatic lipase inhibitory activity and chemical properties of banana fermentation beverages
Yati Maryati;
Yati Maryati
a)
1
Research Center for Chemistry-National Research and Innovation Agency (BRIN)
, Serpong, Indonesia
2
Research Center for Chemistry-Indonesian Institute of Sciences (LIPI)
, Serpong, Indonesia
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Agustine Susilowati;
Agustine Susilowati
1
Research Center for Chemistry-National Research and Innovation Agency (BRIN)
, Serpong, Indonesia
2
Research Center for Chemistry-Indonesian Institute of Sciences (LIPI)
, Serpong, Indonesia
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Aspiyanto;
Aspiyanto
1
Research Center for Chemistry-National Research and Innovation Agency (BRIN)
, Serpong, Indonesia
2
Research Center for Chemistry-Indonesian Institute of Sciences (LIPI)
, Serpong, Indonesia
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Hani Mulyani;
Hani Mulyani
1
Research Center for Chemistry-National Research and Innovation Agency (BRIN)
, Serpong, Indonesia
2
Research Center for Chemistry-Indonesian Institute of Sciences (LIPI)
, Serpong, Indonesia
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Euis Filailla;
Euis Filailla
1
Research Center for Chemistry-National Research and Innovation Agency (BRIN)
, Serpong, Indonesia
2
Research Center for Chemistry-Indonesian Institute of Sciences (LIPI)
, Serpong, Indonesia
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Hakiki Melanie;
Hakiki Melanie
1
Research Center for Chemistry-National Research and Innovation Agency (BRIN)
, Serpong, Indonesia
2
Research Center for Chemistry-Indonesian Institute of Sciences (LIPI)
, Serpong, Indonesia
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Setyani Budiari
Setyani Budiari
1
Research Center for Chemistry-National Research and Innovation Agency (BRIN)
, Serpong, Indonesia
2
Research Center for Chemistry-Indonesian Institute of Sciences (LIPI)
, Serpong, Indonesia
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AIP Conf. Proc. 2493, 040013 (2022)
Citation
Yati Maryati, Agustine Susilowati, Aspiyanto, Hani Mulyani, Euis Filailla, Hakiki Melanie, Setyani Budiari; The effect of banana variety and fermentation time on pancreatic lipase inhibitory activity and chemical properties of banana fermentation beverages. AIP Conf. Proc. 5 December 2022; 2493 (1): 040013. https://doi.org/10.1063/5.0110895
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