Kegiatan Pengabdian Masyarakat Pemberdayaan Masyarakat dalam Upaya Peningkatan Kesadaran untuk mengurangi risiko Penyakit Kronis di Wilayah Tengger

Suku Tengger merupakan salah satu suku yang berada di wilayah kerja Puskesmas Sukapura yang masih mempertahankan tradisi leluhur seperti perayaan adat. Pada saat perayaan tersebut, masyarakat Tengger menyajikan makanan bersantan dan tinggi lemak. Hal itu diindikasi sebagai salah satu penyebab penyakit kronis yang menyerang usia pralansia dan lansia seperti hipertensi, diabetes melitus, dan obesitas. Berdasarkan data dari puskesmas setempat, diketahui angka tersebut cukup tinggi sehingga tujuan dari kegiatan pengabdian masyarakat ini adalah untuk melakukan deteksi dini, pemeriksaan serta melakukan penyuluhan kepada warga setempat tentang masalah penyakit kronis. Kegiatan yang dilakukan antara lain analisis masalah dengan pihak puskesmas serta melakukan kerja sama, kemudian melaksanakan kegiatan berupa pemeriksaan kesehatan serta penyuluhan. Pemeriksaan dilakukan selama tiga hari untuk melakukan screening untuk memeriksa hipertensi, kadar gula darah, dan obesitas. Pasien yang ditemukan pada kondisi kronis dirujuk ke puskesmas setempat untuk dilakukan pemeriksaan lebih lanjut dan diberikan edukasi untuk melakukan pemeriksaan rutin. Kegiatan KIE (komunikasi, informasi, dan edukasi) tetap dilakukan pada masyarakat. Hasil dari kegiatan pengabdian masyarakat disusun dan dilaporkan pada pemerintah setempat

COVID 19 pandemi döneminde potansiyel besin önerileri

İçinde bulunduğumuz COVID-19 pandemi sürecinde gıdaların rolü, önemi ve etkinliği hakkında Gıda Mühendisliği Bölümümüz öğretim üyesi, Prof. Dr. H. Şebnem HARSA önderliğinde ve Dr. S. Cem ADIYAMAN’ın desteğiyle, Zeynep AĞIRBAŞLI, Aslıhan KAMBER ve Merve KILIÇ’tan oluşan bir ekip tarafından hazırlanan “COVID19 Pandemi Döneminde Potansiyel Besin Önerileri” başlıklı bir çalışma yayınlandı. Bu süreçte önem arz eden çalışmanın amacı; bir bireyin beslenme durumunun SARS-CoV-II enfeksiyon riskini, klinik seyrini ve COVID-19’un sonuçlarını etkileyebileceği düşüncesinden yola çıkarak belirtilmiş olan biyoaktiflerin tavsiye edilen dozlarda tüketiminin, sağlığa yararlı etkileri ile bağışıklık sistemini destekleyebileceği yönünde

Studies on the ion-exchange of pectinase

SIGLEAvailable from British Library Document Supply Centre- DSC:DX97365 / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Adsorption equilibrium and dynamics of lactase/CM-Sephadex system

Partitioning behaviour and adsorption isotherms of lactase/CM-Sephadex system at equilibrium were investigated together with the adsorption kinetics in this study. Maximum adsorption was obtained at the pH values between 5.5-6.0. Adsorption isotherm was a close fit to the Langmuir model. © 1995 Chapman & Hall

Adsorption Equilibrium and Dynamics of Lactase/Cm-Sephadex System

WOS: A1995RQ91000009Partitioning behaviour and adsorption isotherms of lactase/CM-Sephadex system at equilibrium were investigated together with the adsorption kinetics in this study. Maximum adsorption was obtained at the pH values between 5.5-6.0. Adsorption isotherm was a close fit to the Langmuir model

Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours

This study focused on the evaluation of the physicochemical and rheological properties of chickpea flours and blends obtained by partially substituting rice flour (25 g/100 g) with raw, roasted and dehulled chickpea flour. The characteristics of the resultant doughs were evaluated. In comparison with rice flour, blends containing chickpea flours exhibited high protein and fat content, a reduced retrogradation tendency (setback values of 404\u2013415 vs. 479 Brabender Unit) and a higher foaming capacity and stability, which can be beneficial for their use in baked food formulations. However, roasting decreased foaming capacity and stability. Even if the rheofermentographic test evidenced a slight reduction in dough development, high CO2retention capacity ( 65 98%) and similar-to-lower leavening times were observed for doughs containing chickpea flours. Incorporating chickpea flours also caused an increase in the viscous and elastic moduli of rice-based doughs, resulting in a good structuring of the dough. The results of this study indicated that chickpea flours could be used as a healthy ingredient in gluten-free rice-based formulations

Identification and bioactivity of native strains of Bacillus thuringiensis from grain-related habitats in Turkey

A native collection of Bacillus thuringiensis (Bt) strains originated from grain-related habitats in Turkey was characterized according to serotype, cry1 gene content, and bioactivity against Ephestia kuehniella (Lepidoptera: Phycitidae) and Spodoptera littoralis (Lepidoptera: Noctuidae). Twenty-three different serotypes as well as 24 unknown serotypes were obtained from 56 positively agglutinated strains with previously characterized antisera. Most common serovars were sotto, kim, and tochigiensis with the percentages of 14, 14, and 13, respectively. Among the cry1 gene-positive 36 strains, cry1E (100%), cry1Aa (94%), cry1Ac (92%), and cry1D (83%) genes were the most abundant. Bioactivity tests with 56 Bt strains carrying cry1, cry2, and/or cry9 genes indicated that all of them resulted in growth retardation or inhibition of larvae of both E. kuehniella and S. littoralis; however, only one strain, 85PPb (serovar morrisoni), caused high mortality in both insects (84% and 100%, respectively). Different crystal morphology was observed for the strain 85PPb and the standard strain B. thuringiensis subsp. morrisoni. Finally, no correlation was found among serotype, cry gene content and biotoxicity of Bt strains in the collection. © 2008 Elsevier Inc. All rights reserved.Devlet Planlama Örgütü: 2002K-120/390We thank Dr. Mehmet Ali Göven and Dr. Bilgin Güven at the Plant Protection Department in Agricultural Research Institute, IZMIR, for their assistance with insect culture. This work was supported by a grant from Turkish Republic, State Planning Organization, DPT (2002K-120/390). -

Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region

PubMed ID: 15747727Comlek peyniri is a typical artisanal cheese in Central Anatolia. This type of cheese was made by using the indigenous lactic acid bacteria (LAB) flora of cow or ewes' milk. Majority of the samples were taken from fresh cheese because the aim was to isolate homofermentative LAB. Initially 661 microbial isolates were obtained from 17 cheese samples. Only 107 were found to be homofermentative LAB. These isolates were selected and identified by using both phenotypic and molecular methods. Phenotypic identification included curd formation from skim milk, catalase test, Gram staining and light microscopy, growth at different temperatures and salt concentrations, arginine hydrolysis, gas production from glucose, and carbohydrate fermentation. Molecular identification was based on the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of the 16S rRNA gene-ITS (internally transcribed spacer) region. By combining the phenotypic and molecular identification results, isolates belonging to each of the following genera were determined at species or subspecies level: 54 Lactococcus lactis subsp. lactis, 21 Enterococcus faecium, 3 Ec. faecalis, 2 Ec. durans, 10 Ec. sp., 15 Lactobacillus paracasei subsp. paracasei, and 2 Lb. casei strains. Technological characterisation was also performed by culturing each of the strains in UHT skim milk, and by monitoring pH change and lactic acid production at certain time intervals through the 24 h incubation. Results of the technological characterisation indicated that 33% of the isolates (35 strains) were capable of lowering the pH of UHT milk below 5.3 after 6 h incubation at 30°C. Thirty four of these strains were Lc. lactis subsp. lactis, and only one was an Ec. faecium strain