Produksi aktinidin rekombinan yang diekspresikan pada khamir = Saccharomyces

Actinidin is a cysteine protease found kiwi fruit (Actinidia chinensis). In previous study, variants of actinidin - encoding gene has been cloned in yeast Saccharomyces cerevisiae to drive the expression of the gene and direct the protein to extracellular space. It had also been indicated that the result of expression and secretion of recombinant actinidin in S. cerevisiae strain BF 307 - 10 carrying recombinant plasmid (pYSV9-R1) using 500 ml volume was very low. Therefore, the objective of this study was to increase the amount of recombinant actinidin produced in Saccharomyces cerevisiae . Transformant was obtained from previous study. The expression of recombinant actinidin protein was done by cultivating transformant (S. cerevisiae strain BF 307 - 10 carrying recombinant plasmid pYSV9-R1) in 5 x 500 ml of YEPD medium. Supernatant protein was harvested at the exponential and stationary growth phase. Supernatant protein was fractionated by successive precipitation level at saturation of 30, 50, 70, and 90 % of ammonium sulfate. The results of fractionation were then dialysed and freeze-dried. The results showed that 5 x 500 ml volume of medium produced larger amount of protein. Production of recombinant actinidin was acquired at exponential growth phase. However, at stationery growth phase, no recombinant actinidin was detected. Immunoblotting analysis demonstrated that recombinant actinidin was detected in the sample of pYSV9-R1 transformant precipitated by ammonium sulfate to 30 % saturation. The size of actinidin detected was 27,4 kD. Protein fraction containing recombinant actinidin also showed a protease activity. Keywords: recombinant actinidin, expression, secretion, Saccharomyces cerevisiae, incubation time, immunoblottin

Toksisitas Ekstrak Daun Sirih Merah pada Tikus Putih Penderita Diabetes Melitus (TOXICITY OF RED BETEL EXTRACT IN DIABETIC WHITE RAT )

The aim of this research was to study the toxicity of red betel  (Piper crocatum) extract in diabeticwhite rat based on ALT and AST activities. This research used 20 male white rats, which randomlydivided into five groups, P1: given only aqua; P2: given alloxan 120mg/kg bw; P3: given alloxan 120 mg/kgbw and red betel leaf extract 50 mg/kg bw; P4: given alloxan 120 mg/kg bw and red betel leaf extract 100mg/kg bw; P5: given alloxan 120 mg/kg bw and glibenclamide suspension 1 mg/kg bw. ALT and ASTactivities were measured by using reflovet plus Machine. The collected data were analyzed by usinganalysis of covariance. The result showed no significant  effect (P>0.05) was observed on giving red betelleaf extract in diabetic white rat for ALT and AST activities.  It can be concluded that red betel leaf extractis potential for diabetic treatment in white rat  and it is not toxic for the rat’s ALT and AST activities

Profil Kimia Klinik Darah Sapi Bali (BLOOD CLINICAL CHEMISTRY PROFILES OF THE BALI CATTLE)

For the evaluation of clinical tests in veterinary laboratories a reference basis of normal values ofclinically healthy farm animals is essential. It is well known that variables such as breed, age and sex havean influence on many blood parameters. The reference value of blood chemistry of bali cattle is scanty. Theaim of the current study was to evaluate blood chemistry of bali cattle includes alanine aminotransferase(ALT), aspartate aminotransferase (AST), urea, creatinine and glucose, measured by an auto analyzer.These data were used to establish reference intervals in bali cattle of different ages and sex. Blood wascollected from 195 (21 young males, 54 adult males, 60 young females, and 60 adult females) clinicallyhealthy bali cattle by means of jugular venipuncture. Values from different age and sex were comparedstatistically. The results of the study was obtained that ALT and blood glucose significantly higher inmales Bali cattle (P <0.05) then in females. ALT, AST and urea were significantly higher in adults Balicattle (P<0.05) then in young Bali cattle. However, glucose of young Bali cattle was higher when comparedwith the adult. There was no significant difference in the creatinine levels between adults and the youngones. The results of the current study provide reference intervals for clinical chemistry of Bali cattl

KURSUS SINGKAT DAN PELATIHAN PENGOLAHAN SALAK MENJADI DODOL SALAK DI DESA SIBETAN KECAMATAN BEBANDEM KABUPATEN KARANGASEM

ABSTRACT The farmers of salaks, the snake fruits of Sibetan Village have encountered the price tumble during the harvest time. The bumper crops during the harvest while at the same time there is a steady demand on it, as well as that there has not been an effort to process the abundant crops into a preserved foods are considered to be the main factors that cause its price drop. Training and short course have been conducted to introduce the way how to process the fruits into dodol salak, a sticky cake made of the salak fruit as the main material, by conducting the lecturing and practicing method. The participants were members of family welfare organization (PKK) and the local housewives from Telutug of Sibetan village with the total number of 32 participants, and most of them are the farmers of salaks. The process of making the dodol salak comprises the following steps : the collection and selection of the fruits, peeling and coring the fruit, steaming, mashing the fruits into a pulp, the mixing with coconut milk, palm sugar and sticky rice floor in the bowl, mixing and boiling the mixture within 120 minutes, cooling down and then it is molded and wrapped. The result of the training shows that the participants were really enthusiastic, it could be seen by the abundant of questions raised either during the lecture, discussion as well as during the practice of making the dodol salak itself. It is expected that by introducing the way how to process the fruits into dodol will improve the skill and knowledge of the local people in general and especially for those of PKK members and the housewives. The food processing into dodol salak may bring about many advantages such as the diversification of the fruit processed-product, giving the added value to the fruit, to lengthen the storage time and to improve the appearance and quality of the product. </em

KURSUS SINGKAT DAN PELATIHAN PENGOLAHAN SALAK MENJADI DODOL SALAK DI DESA SIBETAN KECAMATAN BEBANDEM KABUPATEN KARANGASEM

ABSTRACT The farmers of salaks, the snake fruits of Sibetan Village have encountered the price tumble during the harvest time. The bumper crops during the harvest while at the same time there is a steady demand on it, as well as that there has not been an effort to process the abundant crops into a preserved foods are considered to be the main factors that cause its price drop.Training and short course have been conducted to introduce the way how to process the fruits into dodol salak, a sticky cake made of the salak fruit as the main material, by conducting the lecturing and practicing method. The participants were members of family welfare organization (PKK) and the local housewives from Telutug of Sibetan village with the total number of 32 participants, and most of them are the farmers of salaks. The process of making the dodol salak comprises the following steps : the collection and selection of the fruits, peeling and coring the fruit, steaming, mashing the fruits into a pulp, the mixing with coconut milk, palm sugar and sticky rice floor in the bowl, mixing and boiling the mixture within 120 minutes, cooling down and then it is molded and wrapped.The result of the training shows that the participants were really enthusiastic, it could be seen by the abundant of questions raised either during the lecture, discussion as well as during the practice of making the dodol salak itself. It is expected that by introducing the way how to process the fruits into dodol will improve the skill and knowledge of the local people in general and especially for those of PKK members and the housewives. The food processing into dodol salak may bring about many advantages such as the diversification of the fruit processed-product, giving the added value to the fruit, to lengthen the storage time and to improve the appearance and quality of the product.</div