ENHANCED METHOD FOR AMPLIFYING ANTIMICROBIAL ACTIVITY OF LACTOPEROXIDASE SYSTEM IN MILK AND DERIVED PRODUCTS BY CARROT EXTRACT AND BETA CAROTENE

OSCN–  has  been  known  and  well  documented  as  natural  antimicrobial  agent    generated  from the  lactoperoxidase  system (LPOS)  but  the  antimicrobial  activity  exerted  from  this  system  is  too  low  for  certain  food  such  as  milk  and  derived products (up to 1.2 log CFU/ml) resulting in the restriction on industrial  development  of  LPOS.  Our  previous  study  concluded  that  involvement  of  carrot  extract and beta carotene in LPOS significantly boosted the antimicrobial activity  (up  to  6  log  CFU/ml)  against  S.  enteritidis.  This  finding  should  be  continued  to  the  application  on  food.  Since  we  found  that  LPOS  generates  low  antimicrobial  activity  on  milk  and  derived  product,  our  research  will  be  conducted  on  the  application  of  LPOS  plus  carrot  extract  and  beta  carotene  on  milk  and  derived  product.  Because  the  high  antimicrobial  activity  is  needed  for  industrial  purposes,  this  research  may  open  the  way  for  industrial  development  of  natural  antimicrobial agent from LPOS.  This research will be conducted in three steps of experiment: (1) ensuring  the  incredible  antimicrobial  activity  of  LPOS  plus  carrot  extract  and  beta  carotene  against  three  poisonous  tropical bacteria:  C. jejuni,  S. enteritidis,  and E.  coli,  (2)  utilization  of  LPOS  plus  carrot  extract  and  beta  carotene  in  milk:  full  cream and skimmed milk, and (3) utilization of LPOS plus carrot extract and beta  carotene  in  milk  derived  product:  yogurt  and  tropical  fruity  milk.  The  purification  of  LPO  from  bovine  milk,  the  complimentary  data  analysis  for  generation  of  LPOS  antimicrobial  activity  by  the  addition  of  carrot  extract  and  beta  carotene  will  be  conducted  in  Japan  and  for  the  application  in  tropical  poisonous  bacteria,  milk,  and  milk  derived  product  will  be  conducted  in  Indonesia.  The  outcomes  of  this  research  from  three  step  of  research  are  three  international  publications  at  international‐scopus‐indexed‐journals  :  International Journal of  Dairy Science and  one  of  patent:  “enhanced  method  for  improvement of LPOS antimicrobial activity by involvement of carrot extract and  beta carotene in milk and derived product”.     Keywords:  Lactoperoxidase,  antimicrobial  activity,  carrot  extract,  beta  carotene,  milk, derived products

Perancangan Cd Katalog untuk Penyampaian Layanan Informasi Berbasis Multimedia pada Rumah Sakit Persahabatan

CD katalog developed is an effort to improve service quality and effectiveness of delivering information to visitors Persahabatan Hospital. The method used is the method of literature, methods of analysis and design methods. Methods Literatur include the study of literature references relating to problems and applications. Methods include analysis of field studies with a survey on the current system as well as an analysis of surveys, interviews, and questionnaire distribution. The design method includes designing the menu structure, State Transition diagrams, screen design, database use, and module specifications. The results obtained in the form of multimedia CD-based catalog that presents the completeness of the information, such as facilities Persahabatan Hospital, clinic, the site plan, and schedule a doctor. The conclusion was based on a multimedia CD Catalog can be a new alternative as a medium to facilitate the search for location information and profile hospital. With the CD catalog is expected to visitors and prospective participants can find information about the Friendship Hospital, more easily, and help the Friendship Hospital in providing information to visitors Hospitals

Browning intensity, color development, scavenging activity of Maillard reaction product from Fructose –Lysine and Glucose – Lysine model system.

Polysaccharides occurs abundantly in the environment as food resources and may be produced commercially to generate fructose. This research was used fructose (Fruc) and lysine (Lys) as a model of glycation reaction to generate the MRPs. This study was aimed to demonstrate the browning intensity, browning index, spectra measurement, scavenging activity, and the correlation between browning intensity and scavenging activity of the MRPs generated from Fruc – Lys using low temperature at 50˚C. Materials used in this present study were D-fructose, D-Glucose, Lysine, ABTS or 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Fruc and Lys were used to produce MRPs using heating process at 50˚C for 48 hour. Browning intensity, scavenging activity, and spectral measurement used spectrophotometer, while browning index used colorimeter for determining the value. The correlation between browning intensity and scavenging activity was analyzed using GraphPad Prism to obtain the significance value of correlation. Result from this research demonstrated that the browning intensity, color development, and scavenging activity were improved along with the increase in duration of heating process. Based on spectra analysis, MRPs from Fruc-Lys was initially detected at 48 h of heating treatment. The correlation between browning intensity and scavenging activity were assigned as a positive and significant correlation. In conclusion, Maillard reaction were able to be detected at 48 h of heating process. Since the further process of glycation should be controlled, the use of limited duration on the heating process of sugar-protein compound is advised

Demonstration of Physical Phenomenas and Scavenging Activity from D-Psicose and Methionine Maillard Reaction Products

Maillard reaction has been well understood as a non-enzymatic reaction between reducing sugars and amino acids to generate the Maillard reaction products (MRPs). This study is aimed to demonstrate the browning intensity, color development, spectra measurements, scavenging activity, and the correlation between browning intensity and scavenging activity of the MRPs generated from D-Psicose and Methionine (Psi-Met) at 50℃. This finding may provide beneficial information of D-psicose and MRPs for the next scientific research, and may provide beneficial information of D-psicose to the food industries which applies MRPs in their products. The materials on this present study are D-psicose, D-fructose, Methionine, ABTS or 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Unless otherwise specified, all other chemicals were reagent grade. The method on this present study is consist of MRPs model preparation, physical and chemical analysis, which are browning intensity, color development, spectroscopic measurements, and ABTS radical scavenging activity. The browning intensity of MRPs was investigated based on the absorbance using spectrophotometer at 420 nm, the color development was observed using digital colorimeter to gained browning index value, the spectra was analyzed using spectrophotometer at 190 - 750 nm, and the scavenging activity was determined with ABTS method using spectrophotometer at 734 nm. Then, the correlation between browning intensity and scavenging activity was analyzed using GraphPad Prism to know the significance. During the Maillard reaction process to generate MRPs, Psi-Met were showing better performance than Psi. The browning intensity, color development, and scavenging activity were improved according to the heating process increased. The MRPs product derived from Psi-Met was able to produce at 21 proven by spectrum measurements. The correlation between browning intensity and scavenging activity were assigned positive non-linear correlation and significant correlation. Essentially, the MRPs derived from Psi-Met have better scavenging activity and physical phenomenas than the heated product of Psi

Microbiological Properties of Beef in Various Meat Shops at Semarang, Indonesia

The aim of the study was to assess microbiological properties of beef sold in various meatshops in Semarang. There are five Indonesian goverment standard requirements to maintain the qualityof beef sold in Indonesia markets, as follows: (1) total plate count (TPC) for a maximum of 106 CFU/g,(2) total coliform bacteria for a maximum of 102 CFU/g, (3) total Escherichia coli up to 10 CFU/g, (4)total Staphylococcus aureus for a maximum of 102 CFU/g and (5) negative for Salmonella per 25 gsamples (SNI 3932, 2008). Beef samples were randomly taken from several traditional markets, meatshops and supermarkets. The result showed that all samples did not contain Salmonella but still couldnot meet one or some of the Indonesian government standard regulation. In conclusion, beef samplesgathered from some of the markets, generaly could not meet one or some of the five strictlyrequirements of the bacteriological properties

Perancangan Sistem Perangkat Ajar Komputer Berbasis Multimedia Studi Kasus di SD Dian Kasih

A teaching device is made to assist teaching and learning process in Dian Kasih Primary School with materials that match the school curriculum. Thus, children are able to understand the material presented better and be attracted more in using computer technology. The method used is an analysis which includes literature study, verbal interviews, questionnaires distribution and analysis. Meanwhile, the design method is done using the Waterfall model by following steps of multimedia software development. From the research results it can be concluded that the device helps with the learning system in Dian Kasih Primary School, helps students to understand the material presented by teachers more easily, provides interactive views, and be relatively easy to use

Antioxidant and Antihypertensive Activity Egg White Powder Produced by Pan Drying at Different Temperature and Drying TIME

Antioxidant and antihypertensive (ACE-Inhibitors) are commonly known as bioactive molecules in foodstuff. Both molecules can be obtained naturally or through processing and preservation of egg white of poultry eggs. One way of preserving the egg white with drying method is by pan drying method. The objective of this study was to determine an appropriate temperature and drying time to produce high yield of antioxidant and antihypertensive activity. The materials used for this study were 900 eggs which were obtained from the same farm. That amount was calculated based on the number of experimental units required to run the experiment with the total number of treatment (3 x 3) with 4 replications for each treatment combination giving 25 chicken eggs for each treatment. The experiment was carried out using a 3x3 factorial arrangement according to completely randomized design. The first factor was drying temperature, i.e. 45oC, 50oC, and 55oC and the second factor was drying time, i.e. 30h, 39h, and 48h. The results showed that high antioxidant activity was found on egg white which was dried at temperature of 45oC for 39 hours which reached 26.85%. However, antihypertensive activity was optimum at 50oC and drying for 48 hours, which was up to 75.06%. Drying the egg white using appropriate temperature and time may improve the antioxidant and antihypertensive activities