1,720,963 research outputs found
Purifikasi dan Karekterisasi Hyaluronidase Streptokokus Grup B (SGB) Serotipe VI Isolat Manusia
No full textRennin Like Protease dari Isolat Lokal Lactobacillus plantarum 1.13 untuk Pembuatan Keju
No full textRennin Like Protease (RLP) merupakan enzim protease dengan karakteristik seperti rennin yang dihasilkan anak sapi (veal). Karakteristik yang dimaksud adalah kemampuan dari enzim untuk menggumpalkan susu (daya koagulasi) atau Milk Clotting Activity (MCA). RLP sangat diperlukan untuk menggantikan rennin yang dalam proses pembuatan keju. Rhizomucor miehei, Rhizomucor pusillus, Endothia parasitica, Aspergillus oryzae, and Irpex lacteus telah secara komersial digunakan untuk memproduksi RLP. Mikroba lokal dalam hal ini Bakteri Asam Laktat (BAL) masih belum pernah dikembangkan menjadi agen hayati dalam mendukung industri pengolahan susu menjadi produk keju di Indonesia. Tujuan penelitian adalah mendapatkan isolat lokal BAL dengan kemampuan menghasilkan RLP serta mendapatkan informasi karakteristik biokimiawi RLP yang diproduksi sebagai dasar pemanfaatan enzim tersebut. Tahap pertama penelitian adalah isolasi dan screenning isolat BAL dalam produksi RLP serta identifikasinya. Tahap kedua adalah pengamatan kurva pertumbuhan dan potensi isolat BAL terpilih dalam memproduksi RLP ditinjau dari MCA, Proteolytic Activity (PA), dan persentase serta karakteristik curd yang dihasilkan. Tahap ketiga adalah purifikasi dan karakterisasi RLP dari isolat BAL terpilih. Tahap keempat adalah produksi RLP isolat BAL terpilih dan karakterisasi aktivitas MCA sebagai dasar aplikasi enzim tersebut dalam pembuatan keju. Pada penelitian ini selain memperhatikan aktivitas MCA, dilakukan pula kajian terhadap rasio MCA/PA dan persentase curd serta karakteristik curd yang diperoleh.
Hasil penelitian menunjukkan setelah melalui tahapan isolasi, screening Skim Milk Agar (SMA) dan identifikasi dengan analisis gen 16S rRNA diperoleh 3 (tiga) isolat lokal potensial BAL yaitu Lactobacillus plantarum 1.13 yang diisolasi dari Bakasam, Enterococcus faecium 1.15 yang diisolasi dari Bakasam, serta Lactobacillus casei 2.12 yang diisolasi dari susu kambing Ettawa. Karakteristik ketiga isolat BAL tersebut pada media MRSA + skim menunjukkan adanya zona penggumpalan kasein (clotting zone). L plantarum 1.13 memiliki clotting zone terbesar yaitu 2,3 cm. RLP crude extract yang dihasilkan L plantarum 1.13 memiliki kemampuan menggumpalkan susu atau Milk Clotting Activity (MCA) sebesar 100 SU/mL. Potensi tersebut lebih tinggi dari crude extract RLP E faecium 1.15 dengan nilai MCA 20 SU/mL dan crude extract RLP L casei 2.12 dengan nilai MCA 18 SU/mL. Oleh karena itu digunakan L plantarum 1.13 sebagai isolat BAL terpilih untuk produksi RLP. Pengamatan terhadap kurva pertumbuhan serta kemampuan L plantarum 1.13 dalam mengekresikan RLP ekstraseluler pada media MRS broth menunjukkan
kondisi optimum pada jam ke-25 fase pertumbuhan sel logaritmik pada inkubasi suhu 37ºC dengan aktivitas PA (17,37 U/mL), MCA (155,8 SU/mL) dan persentase curd 13,4%.
Purifikasi terhadap RLP L plantarum 1.13 dengan tahapan pengendapan ammonium sulfat 45%, dialisis dan kromatografi gel filtrasi Sephadex G-50 menunjukkan pita tunggal protein 24,3 kD. Karakterisasi RLP L plantarum hasil hasil purifikasi berdasarkan aktivitas PA menunjukkan pH optimum 4 dan suhu optimum 400C. RLP L plantarum 1.13 diaktifkan oleh CaCl2 (10 mM) dan MgCl2 (5 mM) yaitu 153,26% and 113,41%. Sedangkan aktivitas RLP dihambat oleh inhibitor PMSF (0,5mM) dan EDTA (5 mM). Tahapan pemurnian yang dilakukan terhadap RLP L plantarum 1.13 dapat meningkatkan kemurnian mencapai 17,84 kali dengan perolehan (yield) mencapai 1,38 persen. RLP hasil pemurnian memiliki nilai (MCA/PA) sebesar 5,46 dan menghasilkan curd 36,8%. Nilai MCA/PA RLP L plantarum 1.13 lebih rendah dibanding chymosin dan lebih tinggi dari Mucor pusillus QM 436 dan Calf Rennet. Disamping itu RLP L plantarum 1.13 memiliki kelebihan dalam persentase curd yang dihasilkan mencapai 36,8 % lebih tinggi dari produk rennin rekombinan chymosin.
RLP L plantarum 1.13 memiliki suhu optimum pada suhu 40 0C dengan nilai MCA 140, 86 SU/mL dan persentase curd yang diperoleh mencapai 14%. Enzim RLP L plantarum 1.13 tergolong enzim yang termolabil (tidak tahan panas). Berdasarkan data yang diperoleh, RLP L plantarum 1.13 memiliki aktivitas optimum pada suhu 40 oC. Sedangkan dengan semakin meningkatnya suhu aktivitas enzim tersebut akan semakin menurun dan kehilangan aktivitas pada suhu 70 oC. RLP L plantarum 1.13 menunjukkan aktivitas MCA optimum pada pH 4 dengan nilai 139 SU/mL dan persentase curd yang diperoleh 13,8 %. Hal ini sejalan dengan hasil karakterisasi berdasarkan aktivitas proteolitik (PA) yang menunjukkan optimum pada pH 4. Hasil penelitian menunjukkan bahwa RLP L plantarum 1.13 memiliki aktivitas MCA stabil pada pH 4 sampai inkubasi 90 menit. RLP L plantarum 1.13 dengan kondisi optimum reaksi pada pH 4, CaCl2 0,2 M, dan inkubasi suhu 40 ºC, menunjukkan aktivitas penggumpalan yang tinggi pada perbandingan E : S (1:5) dengan nilai MCA 440 ± 1,01 SU/ml dan persentase curd sebesar 25,40 ± 0,28 %. Hasil penelitian menunjukkan bahwa L plantarum 1.13 memiliki potensi dikembangkan sebagai penghasil RLP dengan keunggulan karena merupakan bakteri yang aman dan bukan merupakan pathogen
TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer))
Full text linkIn East Nusa Tenggara, liquid palm sugar has been long used as a marination material because this process can reduce beef water activity so that it can reduce the number of microbes. The purpose of this study was to determine the characteristics of microbes (bacteria and yeasts) in inhibiting the growth of pathogenic bacteria and acceptability of beef which was marinated using liquid palm sugar. The experiment was conducted experimentally in a laboratory according to a completely randomized design with 5 treatments of immersion time, namely the immersion for 1 day, 3 days, 5 days, 7 days and 10 days and four replications for each treatment. The results of the study showed that the highest increase in the total plate count was observed for the immersion time of 5 days, following the quadratic equation of Y = 92.46 + 64.53X + -493.09X2 (R2= 0.57), the highest increase of lactic acid bacteria in beef was on 5-day immersion time following the quadratic equation of Y = 52.93 + 63.33X + - 477.15X2 (R2=0.79), and the increase in total yeast of beef over 5-day of immersion time followed the regression equation Y= 46.73 + 18.86X (R2= 0.82). The texture and overall acceptance of marinated beef are preferred for the 5-day immersion, while the color, taste, and flavor are not affected by the length of marination time up to 10 days of immersion
Penyuluhan dan Pelatihan Pembuatan Keju Mozarella Yang Terintegrasi Dengan KKN (Kuliah Kerja Nyata) Mahasiswa
Full text linkKeju Mozarella merupakan salah satu produk olahan susu yang cukup populer di masyarakat. Sebagian besar masyarakat hanya sebagai membeli produk tersebut dengan harga yang cukup mahal. Belum banyak yang mengetahui bagaimana cara membuat produk keju tersebut, sehingga sangat diperlukan kegiatan penyuluhan dan pelatihan untuk meningkatkan keterampilan masyarakat dalam membuat Keju Mozarella tersebut. Pelatihan dilakukan pada Ibu-Ibu PKK di Desa Cileles Kecamatan Jatinangor. Kegiatan pelatihan meliputi pre-test, pemberian materi, praktek pemebuatan Keju Mozarella dan post-test. Peserta sangat antusias dalam mengikuti kegiatan pelatihan dan memberikan respon positif terhadap kegiatan tersebut. Kegiatan pelatihan dan penyuluhan dapat meningkatkan pengetahuan dan keterampilannya dalam mengolah susu segar menjadi Keju Mozarella. Pada saat pre test jawaban benar mencapai 25,26 persen meningkat menjadi 93,51 persen pada post test. Â
The Effect Of Stocking Density On Carcass Weight, Carcass Parts, And Carcass Percentage Of Broiler Chickens In Closed-House
Full text linkThis research examined the effect of different densities on carcass weight, carcass parts, and carcass percentage. The material used in this research was 200 broiler chickens aged three weeks, reared for 14 days until they were 35 days old. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments and four replications. If the analysis of variance showed an effect of treatment (P0,05) on the carcass weight, carcass parts, and carcass percentage. Based on the research results, it can be concluded that a density of 16 birds/m² for broiler chickens kept in closed houses still provides good production performance and meat quality
Isolation, Identification, and Resistance Test of Escherichia coli to Antibiotics in Ujung Berung Broiler Poultry
Full text linkEscherichia coli is commensal bacteria in the intestinal of broiler chickens with low virulence. However, mostly pathogenic and cause colibacillosis illness. Inappropriate use of antibiotics in broiler chickens has been widely reported. This research aims to determine the presence of E. coli contamination in the poultry environment and determine the levels of antibiotics resistance of erythromycin, doxycycline, oxytetracycline and neomycin. The research was carried out through isolation and identification of E. coli using EMB media, Gram staining, and biochemical tests. Then, an antibiotic resistance test was carried out using by Kirby-Bauer method. From a total of 10 samples (3 coops), 7 (70%) were positive for E. coli. The positive of 7 which for E. coli, 43% of the isolates came from fresh feces obtained from coops 1, 2, and 3; 43% of the isolates came from litter from coops 1, 2, and 3; and 14% of isolates from soil outside the coop 3. The antibiotic resistance results by Kirby-Bauer method showed that E. coli was 100% resistant to erythromycin, 100% to neomycin, 66.7% to doxycycline, and 66.7% to oxytetracycline throughout isolates from feces and litter. Other results showed that isolates from soil outside coop 3 showed resistance to all antibiotics. Taken together, we concluded the E. coli has been contamination which is proven by antibiotic resistance
Antimicrobial activity of bacteriocins produced by lactic acid bacteria derived from Indonesian traditional fermented animal products: A review
Full text linkBacteriocins produced by LAB isolated from traditional Indonesian fermented foods like dadih, urutan, bekasam, cangkuk, and bekamal show promising antimicrobial activity against pathogenic and spoilage bacteria. These bacteriocins are effective at inhibiting bacterial growth and maintaining food quality. The review discusses the isolation and characterization of LAB from these fermented products, the properties of the bacteriocins they produce, and their potential applications in food preservation. Bacteriocins from food-grade LAB are considered ideal biopreservatives due to their non-toxic nature, stability under various conditions, and effectiveness at low concentrations. The paper highlights the diversity of LAB strains found in traditional fermented foods and their ability to produce bacteriocins with broad-spectrum antimicrobial activity. Overall, this review emphasizes the potential of bacteriocins from indigenous fermented foods as natural antimicrobial agents for enhancing food safety and quality, aligning with consumer demand for minimally processed foods. Further research is suggested to optimize the production and application of these bacteriocins in food systems
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe 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
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
- …
