1,720,978 research outputs found
Physicochemical characteristics of starch from Indonesian Numbu and Genjah sorghum (<i>Sorghum bicolor</i> L. Moench)
No full textAntimicrobial Activity of Melinjo Seed and Peel Extract (Gnetum gnemon) Against Selected Pathogenic Bacteria
No full textMelinjo (Gnetum gnemon L.) is an Indonesian native plant which has not been widely accepted due to its limited utilization. Mainly, melinjo is consumed as an ingredient to make a vegetable dish or as raw material of ‘emping’. The purpose of this research was to study the antimicrobial activity of the melinjo seed extract and melinjo peel extract. In this study, extraction from melinjo seed and peel was conducted by maceration using three kinds of solvent: ethanol, ethyl acetate and hexane for 24 h at room temperature. The results showed that none of the melinjo extracts (concentration from 5% - 25% w/v) could inhibit the growth of Aspergillus flavus IPBCC 88.030; whereas for Bacillus cereus ATCC 10876, Staphylococcus aureus ATCC 25953, and Enterobacter aerogenes ATCC 13048 there was efficient inhibition by 5% (w/v) of melinjo seed-ethanol extract. The minimal inhibitory concentration (MIC) value of melinjo extract was ranged from 0.26 μg mL-1 to 1.46 μg mL-1, whilst the minimal bactericidal concentration (MBC) value was ranged from 1.02 μg mL-1 to 6.04 μg mL-1. The inhibitory capacity of extract had a similar level as compared to 10 ppm penicillin G on B. cereus ATCC 10876 as well as on S. aureus ATCC 25953. Furthermore, as compared to 10 ppm streptomycin, the inhibitory capacity of the extract was equal for the all tested bacteria. Cell wall deformation was observed using SEM, and confirmed by the presence of ions (Ca2+ and K+) outside of the cells, detected by means of AAS
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Optimizing Biotechnological Production of Glucosamine as Food Ingredient from Aspergillus sp. BCRC 31742
No full textThe prevalence of
No full textSalmonella continues to be a leading global foodborne pathogen, posing significant threats to public health, economic stability, and food safety systems. This systematic review and meta-analysis aimed to determine the global prevalence of Salmonella in beef and its products, guided by the PRISMA 2020 framework, to ensure transparency and rigor. Relevant studies were retrieved from scientific databases using targeted keywords, with the inclusion criteria focused on empirical data regarding Salmonella prevalence in beef and beef products. Of the 629 initially identified articles, 51 comprising 72 datasets met the inclusion criteria. Data extraction included variables such as sample size, detection method, and prevalence rates, which were synthesized to generate pooled prevalence estimates. The analysis revealed an overall Salmonella prevalence of 9.73% (95% CI: 6.66%–13.28%) across 106,666 samples, with a higher prevalence in beef products (13.71%) than in raw beef (9.30%). Regional disparities were observed, with the highest prevalence observed in Asia and the lowest in Europe and South America. This study confirms the need for targeted interventions, improved processing hygiene, robust monitoring systems, and public awareness campaigns to mitigate Salmonella contamination risks, ultimately contributing to enhanced food safety standards globally and aligned with the Sustainable Development Goals
Effect of different soaking and germination methods on bioactive compounds of germinated brown rice
No full textThe trend of sugar reduction interest globally and alternative solutions for the better health: Systematic review
No full textOver the past two decades, global interest in reducing sugar consumption has increased. This trend is driven by rising awareness of sugar’s adverse health effects. Excessive sugar intake is linked to the serious illnesses such as diabetes, heart disease, and obesity. These conditions are classified as non-communicable diseases (NCDs), account for around 75% of global deaths, according to the World Health Organization (WHO). This study examined long-term trends in sugar reduction interest and explored alternative solutions to enhance health outcomes. A systematic review was conducted following PRISMA 2020 guidelines, using data from the Scopus database spanning 20 years. Search terms included “sugar reduction interest,” “health improvement,” “sugar alternatives,” “health promotion,” “sugar consumption behavior,” and “sugar regulation” to identify key drivers and evaluate potential substitutes that promote healthier dietary habits. Data were extracted and quality-assessed from 619 initial articles, 50 met the inclusion criteria. The key themes encompassed regulatory frameworks, behavior change, alternative sweeteners such as stevia and monk fruit, and product reformulation. These studies reflected diverse regional and global initiatives to address sugar overconsumption. The findings emphasize the need for coordinated efforts among the educational institutions, industry, and governments to foster healthier consumption patterns, reduce sugar-related diseases and advance Sustainable Development Goal 3
Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties
No full textStudi Kinetika Produksi Glukosamin Dalam Watermiscible Solvent dan Proses Separasinya
Get PDFGlukosamin (GlcN) umumnya diproduksi melalui hidrolisis eksoskeleton hewan laut dan fermentasi mikroorganisme. Akan tetapi, produksi dengan hidrolisis memiliki keterbatasan pada ketersediaan bahan baku, alergi, maupun kontaminasi lingkungan. Sementara, produksi menggunakan mikroorganisme terbatasi oleh waktu produksi yang lama dan proses pemisahan. Oleh karena itu, pada studi ini produksi GlcN dilakukan secara kimia non-enzimatis antara sumber karbon (fruktosa atau glukosa) dan sumber amonium (campuran amonium asetat dan amonium klorida) dalam metanol dengan asam asetat sebagai buffer. Hasil menunjukkan bahwa fruktosa sebagai sumber karbon dapat membentuk solid GlcN dengan rendemen sebesar 544,79 mg/g karbon. Jurnlah rendemen ini jauh lebih besar dibandingkan dengan hasil fermentasi (220 mg/g karbon). Akan tetapi, penelitian lebih lanjut terhadap proses pemurnian GlcN perlu dilakuka
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