ANTIBACTERIAL AND CYTOTOXIC POTENCIES OF STILBENE OLIGOMERS FROM STEM BARKS OF BAOTI (DRYOBALANOPS LANCEOLATA) GROWING IN KENDARI, INDONESIA

  Objective: The purpose of the research is to isolate and to identify compounds from stem barks of Dryobalanops lanceolata and to evaluate their activities toward bacteria and cancer cell lines.Methods: Isolation of the compounds worked with chromatography methods including thin-layer chromatography, vacuum liquid chromatography, and radial chromatography. All compound structures were determined based on the spectroscopic evidence including ultraviolet (UV), Infrared, and one-dimension and two-dimension nuclear magnetic resonance spectra and comparison the spectroscopy data with related data from references. The biological properties of compounds are evaluated toward bacteria Escherichia coli ATCC 35219 and Staphylococcus aureus ATCC 25923 and human breast cancer cell lines T-47D as cytotoxic potency.Results: Five stilbene oligomers have been isolated and identified from acetone extract of D. lanceolata stem barks namely balanocarpol (1), e-viniferin (2), a-viniferin (3), vaticanol B (4), and hopeaphenol (5). The inhibition zone value (in mm) of e-viniferin, balanocarpol, a-viniferin, hopeaphenol, and vaticanol B toward E. coli and S. aureus is 11±0.22 and 7±0.17, 9±0.17 and 13±0.12, 8±0.20 and 8±0.16, 6±0.16 and 8±0.11, and 5±0.12 and 4±0.14, respectively. Biological activity of the compounds against breast cancer cell lines T-47D (inhibitory concentration 50% in μM) for e-viniferin, balanocarpol, a-viniferin, hopeaphenol, and vaticanol B is 34.13±0.15, 98.17±0.41, 84.79±0.24, 52.04±0.26, and 119.30±0.54, respectively.Conclusions: e-viniferin is the most active compound toward E. coli and human breast cancer cell lines T-47D. Biological activity against bacteria S. aureus indicated that balanocarpol is the most potential compound

Survey on the Potency of Cow Milk Dangke as an Alternative to Buffalo Milk Dangke in Enrekang, South Sulawesi

The scarcity of buffalo milk caused farmers in Enrekang district switch to use cow's milk as a raw material for the manufacture of dangke. This study aims to explore the potential of dangke milk cows from various aspects in the field. Information on population and daily milk production of dairy cows and buffalo, as well as questionnaire data of dangke consumers of Enrekang were obtained in Enrekang district, while data of dangke consumer of not Enrekang were collected with organoleptic tests and questionnaires. Determination of respondents Enrekang with simple random sampling while respondents are not Enrekang with purposive sampling. Data were analyzed by descriptive statistics, independent two-sample t test and chi squared test. The potential benefits of cow milk dangke compared to cow buffalo dangke is that with the same quality (moisture, fat, protein, ash, and pH value) cow???s milk dangke has higher raw material availability, cheaper price, easier attainability, widely accepted by Enrekang consumer population, preferred by the non-Enrekang consumer population, and also possess colour and flavor that is preferred by consumers

Survey on Characteristics of Processing and Quality of Dangke Milk Cows in Enrekang District, South Sulawesi

The development of the processing industry of dangke milk cows in Enrekang district had an important role in support of the improvement of national milk consumption and absorption of milk cows of local farmers. The purpose of research is to describe of the characteristics of the processing of dangke milk cows consisting of methods of manufacture and storage, as well as the quality of dangke in Enrekang district. This research is a descriptive survey. The respondents are 60 people manufacturers dangke milk cows which selected by simple random sampling. Data on the characteristics of dangke processing collected through observation and interviews with open-ended questionnaire, whereas quality of dangke (moisture, fat, protein, ash, and pH) were measured by AOAC method (1995). Data were analyzed with descriptive statistics. Conclusion of this study is that the method of manufacture of dangke milk cows includes heating of the milk, the addition of papaya latex solution, filtering and printing of the curd, and packaging products are varied quantitatively cause the quality of dangke is diverse. Dangke storage method allows a reduction of the quality of the physical and microbiological dangke milk cows

Survey on the Potency of Cow Milk Dangke as an Alternative to Buffalo Milk Dangke in Enrekang, South Sulawesi

The scarcity of buffalo milk caused farmers in Enrekang district switch to use cow's milk as a raw material for the manufacture of dangke. This study aims to explore the potential of dangke milk cows from various aspects in the field. Information on population and daily milk production of dairy cows and buffalo, as well as questionnaire data of dangke consumers of Enrekang were obtained in Enrekang district, while data of dangke consumer of not Enrekang were collected with organoleptic tests and questionnaires. Determination of respondents Enrekang with simple random sampling while respondents are not Enrekang with purposive sampling. Data were analyzed by descriptive statistics, independent two-sample t test and chi squared test. The potential benefits of cow milk dangke compared to cow buffalo dangke is that with the same quality (moisture, fat, protein, ash, and pH value) cow's milk dangke has higher raw material availability, cheaper price, easier attainability, widely accepted by Enrekang consumer population, preferred by the non-Enrekang consumer population, and also possess colour and flavor that is preferred by consumers

Effect of high mobility group nonhistone proteins HMG-20 (ubiquitin) and HMG-17 on histone deacetylase activity assayed in vitro

We have used a method previously described by Reeves and Candido (1) to partially release histone deacetylase from cell nuclei together with putative regulators of the enzyme. Histone deacetylase released from testis cell nuclei and its putative regulators were separated by gel filtration in Sepharose 6B. A peak of low molecular weight contains a heat-stable factor that stimulate histone deacetylase in vitro. Many of the properties of the activator coincide with those of the protein HMG-20 (ubiquitin). Ubiquitin isolated from testis cell nuclei stimulated histone deacetylase in vitro. It has been suggested that HMG-17 partially inhibits histone deacetylase in Fried cell nuclei (2). In our system, HMG-17 shows no inhibitory effect on histone deacetylase activity

Characteristics and Mechanism of Gelatination of Dangke Curd by Physico-chemical Properties and Microstructure

Dangke is a dairy product which is known as traditional cheese of Enrekang District, South Sulawesi. It is made by heated clotting of buffalo, cow, goat or sheep milk with addition of papaya sap (Carica papaya) or pineapple juice. Dangke has been well known by South Sulawesi community but information is very limited regarding to its characteristics with standardized quality. The objective of this study was to produce dangke with standardized quality (physical properties, chemical properties and microstructure) so that, at the end, this product can become a certified product having specific characteristics, which is in turn can be introduced nationally or internationally as a genuine product of South Sulawesi. It is expected that this Indonesian cheese will be increasingly popular as Cheddar (England); Gouda and Edan (Netherland); Emmental and Gruyere (Swiss); Limburger, Cammembert and Brie (France); Gorgonzola, Mozzarella, and Romano (Italy); Brunost (Norway); Damiati (Egypt) and so on. Dangke was prepared using 18 L of raw whole milk and heated at 75, 80, 85, 90, 95 and 100oC for 1 minute and coagulated by addition of papaya sap 0.3%, 0.4% and 0.5%, and added 1% of salt. Curd was poured to Dangke cheese template and pressed until compact. The cheese was packaged riped at approximately 5oC. Dangke was evaluated towards physical properties (hardness, pH, elasticity), chemical properties (percentages of fat, protein, and lactic acid) and microstructure. Hardness and elasticity determined by rheometer, pH values measured by using a Hanna-pH-meter. Microstructure was viewed by a fasecontrast and light microscope in 1000 x of magnification. Level of fat and protein were analyzed by proximate analysis. Percentage of lactic acid was evaluated by titratable acidity. Result of this study showed that higher heating temperature decreased protein and fat contents, as well as lactose but increased pH and lactic acid. The best structure and the highest protein content of dangke was obtained by heating temperature of 75oC with 0.5% papaya sap

Characteristics and Mechanism of Gelatination of Dangke Curd by Physico-chemical Properties and Microstructure

Dangke is a dairy product which is known as traditional cheese of Enrekang District, South Sulawesi. It is made by heated clotting of buffalo, cow, goat or sheep milk with addition of papaya sap (Carica papaya) or pineapple juice. Dangke has been well known by South Sulawesi community but information is very limited regarding to its characteristics with standardized quality. The objective of this study was to produce dangke with standardized quality (physical properties, chemical properties and microstructure) so that, at the end, this product can become a certified product having specific characteristics, which is in turn can be introduced nationally or internationally as a genuine product of South Sulawesi. It is expected that this Indonesian cheese will be increasingly popular as Cheddar (England); Gouda and Edan (Netherland); Emmental and Gruyere (Swiss); Limburger, Cammembert and Brie (France); Gorgonzola, Mozzarella, and Romano (Italy); Brunost (Norway); Damiati (Egypt) and so on. Dangke was prepared using 18 L of raw whole milk and heated at 75, 80, 85, 90, 95 and 100oC for 1 minute and coagulated by addition of papaya sap 0.3%, 0.4% and 0.5%, and added 1% of salt. Curd was poured to Dangke cheese template and pressed until compact. The cheese was packaged riped at approximately 5oC. Dangke was evaluated towards physical properties (hardness, pH, elasticity), chemical properties (percentages of fat, protein, and lactic acid) and microstructure. Hardness and elasticity determined by rheometer, pH values measured by using a Hanna-pH-meter. Microstructure was viewed by a fasecontrast and light microscope in 1000 x of magnification. Level of fat and protein were analyzed by proximate analysis. Percentage of lactic acid was evaluated by titratable acidity. Result of this study showed that higher heating temperature decreased protein and fat contents, as well as lactose but increased pH and lactic acid. The best structure and the highest protein content of dangke was obtained by heating temperature of 75oC with 0.5% papaya sap

Survey on the Potency of Cow Milk Dangke as an Alternative to Buffalo Milk Dangke in Enrekang, South Sulawesi

The scarcity of buffalo milk caused farmers in Enrekang district switch to use cow's milk as a raw material for the manufacture of dangke. This study aims to explore the potential of dangke milk cows from various aspects in the field.  Information on population and daily milk production of dairy cows and buffalo, as well as questionnaire data of dangke consumers of Enrekang were obtained in Enrekang district, while data of dangke consumer of not Enrekang were collected with organoleptic tests and questionnaires. Determination of respondents Enrekang with simple random sampling while respondents are not Enrekang with purposive sampling.  Data were analyzed by descriptive statistics, independent two-sample t test and chi squared test. The potential benefits of cow milk dangke compared to cow buffalo dangke is that with the same quality (moisture, fat, protein, ash, and pH value) cow’s milk dangke has higher raw material availability, cheaper price, easier attainability, widely accepted by Enrekang consumer population, preferred by the non-Enrekang consumer population, and also possess colour and flavor that is preferred by consumers

Verificación de los pronósticos de temperaturas mínimas y máximas para el Observatorio Central Buenos Aires

Se compararon los pronósticos diarios con las observaciones correspondientes para el período 1974-81. La evaluación del error medio, el error absoluto medio, el error cuadrático medio, el error cuadrático medio por persistencia y el coeficiente de correlación entre la variación pronosticada y observada, muestra que el método sinóptico-subjetivo que se emplea supera al pronóstico por persistencia y que existe la tendencia a dar una temperatura mínima demasiado baja, especialmente en otoño e invierno. Además, la bondad de los pronósticos no ha sufrido cambio alguno del principio al final del período investigado, lo que indica que para mejorar los pronósticos debe recurrirse a otros métodos.The daily forecasts were contrasted with the corresponding observations for the period 1974-81. The evaluation of mean error, absolute mean error, root mean-square error, root mean-square error for persistence and the correlation coefficient between forecasted and observed variations all show that the subjetive synoptic forecast method used, is somewhat better than using the persistence one, and that there is a tendency to forecast minimum temperatures too low specially in autumm and winter. Besides the goodness of the forecasts has not shown any change since the beginning of the investigated period, so that to achieve any improvement should be developed other forecast methods.Asociación Argentina de Geofísicos y Geodesta

Survey on Characteristics of Processing and Quality of Dangke Milk Cows in Enrekang District, South Sulawesi

The development of the processing industry of dangke milk cows in Enrekang district had an important role in support of the improvement of national milk consumption and absorption of milk cows of local farmers. The purpose of research is to describe of the characteristics of the processing of dangke milk cows consisting of methods of manufacture and storage, as well as the quality of dangke in Enrekang district. This research is a descriptive survey. The respondents are 60 people manufacturers dangke milk cows which selected by simple random sampling. Data on the characteristics of dangke processing collected through observation and interviews with open-ended questionnaire, whereas quality of dangke (moisture, fat, protein, ash, and pH) were measured by AOAC method (1995). Data were analyzed with descriptive statistics. Conclusion of this study is that the method of manufacture of dangke milk cows includes heating of the milk, the addition of papaya latex solution, filtering and printing of the curd, and packaging products are varied quantitatively cause the quality of dangke is diverse. Dangke storage method allows a reduction of the quality of the physical and microbiological dangke milk cows