Fraksinasi protein susu kedelai selama fermentasi yoghurt=fractionation of soymilk protein during yoghurt fermentation

ABSTRAK Recent medical and nutritional research have revealed the strong potential of soy foods for lowering blood cholesterol levels and the incidence of heart disease and cancer. It has been developed yoghurt-like fermented product from soymilk. Flavor and texture are critical aspects of consumer acceptability of yoghurt. One of the factors influence yoghurt texture is degree of proteolysis. The effect of soymilk fermentation into yoghurt by Streptococcus thermophilus and Lactobacillus bulgaricus on the changes of protein fractions in relation to the formation of yoghurt texture was investigated. The studies were conducted in different ways of starter addition and the difference of the length of fermentation. The analysis involved protein fractions analysis by SDS-PAGE and textures analysis by Lloyd\u27s Instrument. Changes in protein fractions occurred during this fermentation, formed smaller protein fractions. It seem that the formation of the smaller protein fractions had roled by these bacteria. Changes of protein fractions led to the changes of the soymilk textures from liquid becomes semisolid textures. The addition of S. thermophilus at the beginning of incubation was found to change textures rapidly which were detected in the harder textures than others. The soymilk already had peptides. Keywords: protein fractions â SDS-PAGE â soymilk â texture

Ability of fermented soymilk byLactobacillus plantarum 1 in bile acids binding

Some  lactic  acid  bacteria  (LAB)  strains  have  been  isolated  from spontaneously  fermented  soymilk  which  showing  proteolytic  activity.  These isolated  were  expected  could  producing  bioactive  peptides  that  could  lowering cholesterol content when they used for soymilk fermentation. This research was aimed to  determine  the  proteolytic activity of Lactobacillus  plantarum  1 R.1.3.2 and  L.  plantarum  1 R.11.1.2  comparing  with  L.  acidophilus FNCC  0051  as  acontrol. Furthermore soymilk fermented with these  isolates were monitored for their ability to bind bile acid and these results were compared with the control of soymilk  with  no  fermentation.  Proteolytic  activities  (U/mL)  were  measured spectrophotometrically  using  tyrosin  as  a  standard  product,  while  bile  acid binding   capacity  (µM/100  mg  protein)  using  Total  bile  Acid  Binding  Kit.  The results  show  that  all  isolates  use  in  this  study  had  no  different  proteolytic activity nor bile acid binding capability to that of control strain. The fermentation process could increased their ability to bind with the bile acid.Key words :fermented soymilk, proteolytic lactic acid bacteria, bile acid bindin

Comparison Study Between Artifacts Lumbal MRI T1 Spin Echo with Pre Saturation and T1 Spin Echo Without Pre Saturation

This study is an experimental study, data collected by observation. Data processed by the Friedman test and Wilcoxon test. From the results of this research note there is a difference between Spin Echo T1 artifact lumbar MRI with pre saturation and Spin Echo T1 without pre-saturation. These results can be seen from the average value of the overall test Friedman test with p value < 0.001 in axial cuts and sagittal cuts. Then the ratio of artifacts to see the value of the Wilcoxon test performed two variables, to determine the differences of each placement pre saturation. Values obtained in the setting of artifacts terkecul Anterior presaturasi in both sagittal and axial to pieces

Reduksi Aflatoksin B (AFB ) dengan Perebusan dalam Larutan Kapur pada Pembuatan Enting-Enting

Aflatoksin merupakan toksin yang dihasilkan oleh Aspergillus flavus dan Aspergillus parasiticus yang banyak terda-pat pada biji-bijan seperti kacang tanah dan produknya. Enting-enting merupakan salah satu produk makanan yang berbasis kacang tanah. Berdasarkan hasil survei enting-enting memiliki kandungan aflatoksin B (AFB ) cukup tinggi 11diatas yang diperbolehkan badan POM (20 ppb) yaitu 144 ppb. Penelitian ini dimaksudkan untuk mempelajari penu-runan aflatoksin pada pengolahan enting-enting yang dimodifikasi proses pembuatannya dengan penggunaan larutankapur (0 %; 0,5 %; 1,5 % dan 2,5 %) yang dikombinasi dengan lama perebusan (0, 10, 15, dan 20 menit) dengan tujuan untuk mereduksi cemaran AFB pada bahan dasar dan mengidentifikasi reduksi AFB pada setiap tahapan pengolahan yang berpotensi menurunkan cemaran AFB . Kacang tanah yang digunakan untuk pengolahan enting-enting pada penelitian ini terlebih dahulu dicemari dengan Aspergillis flavus FNCC 6109. Kadar aflatoksin diukurdengan menggunakan metode ELISA (Enzyme Linked Immuno Sorbent Assay). Hasil penelitian menunjukkan bahwamodifikasi pengolahan enting-enting dengan penggunaan kapur konsentrasi 0,5 % dikombinasikan dengan lama perebusan 20 menit pada perebusan larutan kapur mampu mereduksi AFB 47,8 % diikuti dengan penyangraian 41,4% 1dan penghilangan kulit ari 17,07 %, dengan total penurunan 73,96 % dan tetap mempertahankan cita rasa

Relasi Inklusi Klas Barisan P-Supremum Bounded Variation Sequences

Pada paper ini dibahas konstruksi klas barisan p-Supremum Bounded Variation Sequences yang merupakan generalisasi dari klas Supremum Bounded Variation Sequences (SBVS). Kemudian konstruksi yang didapat diselidiki relasi inklusi dari klas tersebut

Spectrum properties of self-adjoint operator

Abstract. In this paper, we discuss about spectrum properties of self-adjoint operator. Relation between self-adjoint operator and normal operator is used to show that the spectrum of selfadjoint operator is subset of ℝ.Furthermore, by using norm properties of bounded-linear operator and real polynomial we derived the relation between spectrum and norm of operator polynomial