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Search Results: 1 - 10 of 12 matches for " MIRNAWATI SUDARWANTO "
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Phage FR38 Treatment on Sprague Dawley Rat Inferred from Blood Parameters and Organ Systems
DEWI SARTIKA,SRI BUDIARTI,MIRNAWATI SUDARWANTO
HAYATI Journal of Biosciences , 2012,
Abstract: The ability of phage FR38 to lysis indigenous Salmonella P38 from feces of diarrheal patient has been studied. However, effects of phage FR38 on organ system were not revealed as yet. This study was conducted to observe the effect of phage FR38 on blood chemistry, kidney functions, and liver functions. Twelve Sprague-Dawley rats were used as a model for this study that were divided into two groups; (i) control and (ii) treated group with phage FR38. For treated phage group, each rat was administered by 5 ml/kg bw of 1.59 107 pfu/ml of phage intragastric. The blood parameters were analysed on day 16. The results revealed that body and organs weight, erythrocyte, hematocrit, hemoglobin, leukocyte, total protein, creatinine, SGOT, and SGPT of phage treatment rats were not significantly different with the control rats on day 16 (P > 0.05). Therefore, this study showed was no effect of phage FR38 on body weight, blood chemistry, kidney and liver functions of the rat (P > 0.05).
Detection of Listeria monocytogenes in Pasteurized Milk Sold in Bogor and Its Relationship with Human Health
AGATHA WINNY SANJAYA,MIRNAWATI SUDARWANTO,KIBUUKA ROBERT
Microbiology Indonesia , 2009,
Abstract: Many countries have established a zero tolerance policy, under which ready-to-eat foods are contaminated with Listeria monocytogenes at a detectable level. The research was done in two parts. The first part was to qualitatively identify the presence of L. monocytogenes in pasteurized milk (n=32 samples) sold in different supermarkets in Bogor. The method was adopted from the Bacteriological Analytical Manual/Food and Drug Administration. All samples tested resulted negative to L. monocytogenes. The second part of the research was to evaluate the growth of L. monocytogenes in sterilized milk stored in an incubator set at 4oC and monitored for 7 days. The original L. monocytogenes culture at a concentration of 1x109 cfu mL-1 was diluted with buffered phosphate water 0.1% to reach a cell concentration of approximately 1.0 x 102 cfu mL-1. Growth was observed on the first, second, third, fourth and fifth day. On the sixth and seventh day, the numbers of colony forming units observed were almost similar (2.5-2.8 x 105 cfu mL-1). A population of 10 cells is sufficient to cause serious listeriosis infection in human.
STUDI PENGARUH PENGGUNAAN BIFIDOBAKTERIA TERHADAP FLAVOR YOUGHURT [Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt]
Suryono1),Adi Sudono2),Mirnawati Sudarwanto3),Anton Apriyantono4)
Jurnal Teknologi dan Industri Pangan , 2005,
Abstract: This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt. Parameters measured in the experiment were acidity, pH, viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes.Results of the experiment indicated that the use of bifidobacteria in mixture of yoghurt culture was able to increase the levels of acidity and viscosity of yoghurt. The highest acidity and viscosity was found in yoghurt prepared by Lactobacillus bulgaricus and bifidobacteria mixture, and also by Lactobacillus bulgaricus, Streptococcus thermophilus and bifidobacteria mixture cultures. The major classes of volatile component identified were acids, alcohols, ketones and aldehydes. The major component identified were octanoic acid, acetoin and octadecanal. It was found that there was no significant difference in sensory acceptance of the panelist for colour, aroma and taste of yoghurt prepared by the various combination of cultures. However, consistency of yoghurt prepared by S. thermophilus with or without addition of bifidobacteria, was less compared to that of others. Yoghurt prepared by single culture of S. thermophilus showed higher intensity of bitter and syneresis. The use of bifidobacteria in the cultures mixture decrease the intensity of bitter and syneresis of the yoghurt.
PENGARUH BERBAGAI KONDISI PREPARASI DAN PENYIMPANAN SUSU FORMULA PADA PERTUMBUHAN SPORA Bacillus cereus DAN Clostridium perfringens [The growth of Bacillus cereus and Clostridium perfringens spores under a variety of preparation and storage condition]
Maya Purwanti1),Mirnawati Sudarwanto2),Winiati P. Rahayu3),A. Winny Sanjaya2)
Jurnal Teknologi dan Industri Pangan , 2009,
Abstract: The aim of this study was to evaluate the ability of Bacillus cereus and Clostridium perfringens spores to survived in different preparation temperature (25, 35, and 70 C for B. cereus and 25, 45, 70oC for C. perfringens) and modified storage condition (with 50 and 75% humidity; opened, closed and opened twice a day during period of observation) of powdered milk formula. The spores of B. cereus ATCC 13061 and C. perfringens CP-1 artificially contaminated to the milk formula. Results showed that B. cereus and C. perfringens spores were germinated and growth in reconstituted milk formula. Bacteria population increased ≥1 log within 3 hours at room temperature (28-29oC). The spores of both bacteria survived from dry condition of powdered milk formula, like when aw of the formulas increased cause of storage condition.
DETEKSI MYCOBACTERIUM AVIUM SUBSPECIES PARATUBERCULOSIS PADA SUSU FORMULA LANJUTAN DI BOGOR [Detection of Mycobacterium avium subspecies paratuberculosis Formula Milk in Bogor]
Widagdo Sri Nugroho1,2),Mirnawati Sudarwanto3),Denny Widaya Lukman3),Rochman Naim3)
Jurnal Teknologi dan Industri Pangan , 2008,
Abstract: Mycobacterium avium subspecies paratuberculosis (MAP) becomes a public health concern in developed countries which is usually associated to Crohn’s disease (CD) in human. The disease shows similarities in clinical signs and pathology characteristic with John’s disease (JD) in ruminants which is infected by MAP. Researchers in Europe, USA, and Australia detected MAP in their dairy products and showed the relationship among MAP, CD, and JD. Meanwhile Indonesia imported milk and milk products from those countries to cover the national demand. This situation keeps MAP as potential-problem in national dairy herd and human health in the future. The aim of this study was to detect MAP in the formla milk for todler. Fifty samples from five established milk producers were taken on August 2006 at the supermarket in Bogor. Two seperate diagnostic methods were used parallel in this study i.e.: polymerase chain reaction method (PCR) with insertion sequence F 57 as the primer and the Mycobacterial Growth Indicator Tube (MGIT). Neither MAP grew in MGIT after 20 weeks of incubation period but 5 samples were found positive by nested PCR. Although there was no evidence weather MAP grew from the samples in this study, the comprehensive and sustainable studies on MAP should be carried out with more extensive and varied samples, as well as in human to provide data on MAP in Indonesia.
PENGARUH pH, NaCl DAN PEMANASAN TERHADAP STABILITAS ANTIBAKTERI BUNGA KECOMBRANG DAN APLIKASINYA PADA DAGING SAPI GILING [Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang]
Rifda Naufalin1),Betty Sri Laksmi Jenie2),,Feri Kusnandar3),Mirnawati Sudarwanto4)
Jurnal Teknologi dan Industri Pangan , 2006,
Abstract: The effect of pH (4-9), NaCl concentration (1-5%), temperature and heating time (80, 100 and 1210C for 10, 20 and 30 minute) on the antibacterial effectivity of ethyl acetate and ethanol kecombrang extract were analysed. Both ethyl acetate and ethanol extracts showed antibacterial activity at pH 4-8, but its activity gradually decreased at higher pH. At pH 9, only ethanol extract still showed antibacterial activity. Addition of 1-4% NaCl on ethyl acetate and ethanol extract still showed antibacterial activity. Heating the extracts at 80-100 0C for 10-30 minutes and 1210C for 10 minutes did not haves significantly affect on the antibacterial activity of both ethyl acetate and ethanol extracts. Application of ethyl acetate extract at the concentration of 1 and 3 MIC on minced meat were still effective to reduce the viable bacteria until 7 days and 5 MIC was still effective until 9 days.
Hubungan antara pH Susu dengan Jumlah Sel Somatik Sebagai Parameter Mastitis Subklinik
M. Sudarwanto,E. Sudarnika
Media Peternakan , 2008,
Abstract: The aim of this research was to measure the relationship of the pH value to the somatic cell count as a parameter of sub clinical mastitis detection. Two hundreds quarter milk samples were used in this research and the test (the pH value, IPB-1 mastitis test and Breed method) was done in parallel way. The results showed that 152 samples from 200 samples (76%) tested with Breed method came from the herds which suffered from sub-clinical mastitis and with IPB-1 test showed that 145 (72.5%) of the samples had positive reaction. Using pH meter, it showed that 44 samples (22 %) had pH > 6.75, presumed suffered from sub-clinical mastitis and 2 samples (1%) showed pH < 6.30 (6.25 and 6.28). At the same time, these two samples showed a negative reaction with IPB-1 test and had somatic cell count of 360,000/ml and 280,000/ml, each. It also showed that there was a close relationship between pH value and IPB-1 test. The conclusion of this research was that the measurement of pH value was not a sensitive method for detecting sub-clinical mastitis.
Effect of Substrate Composition and Inoculum Dosage to Improve Quality of Palm Kernel Cake Fermented by Aspergillus niger
Mirnawati,I. Putu Kompiang,Suslina A. Latif
Pakistan Journal of Nutrition , 2012,
Abstract: An experiment was conducted to improve the quality of palm kernel cake (PKC) through fermentation by combination of substrate composition and inoculum dosage. The experiment used complete randomize design (CRD) with 4 x 3 factorial and twice replication. The first factor was substrate composition(A): (1) PKC 80% + 20% of rice brand, (2) PKC 80% + 20% of feses, (3) PKC 70% + 30% rice brand, (4) PKC 70% + 30% of feses. The second factor was inoculum dosage (B): (1) 5%, (2) 10% and (3) 15%. The parameters were protease and cellulase activity, crude protein and crude fiber of palm kernel cake fermentation. The result of study showed that there was significantly (p<0.05) interaction between substrate composition and inoculum dosage to protease and cellulase activity, crude protein and crude fiber of palm kernel cake fermentation. Every factor from substrate composition and inoculum dosage showed that there were highly significant (p< 0.01) effect to protease and cellulase activity, crude protein and crude fiber of palm kernel cake fermentation. It can be concluded that palm kernel cake which was fermented by combination of substrate composition and inoculum dosage showed that substrate composition 80% PKC + 20% rice brand and inoculum dosage 10% had a better nutrient content of Palm kernel cake fermentation. This condition can be seen in protease activity (18.10 U/ml) cellulase activity (22.84 U/ml) crude protein (20.84%) and crude fiber (10.64%).
The Role of Humic Acid in Palm Kernel Cake Fermented by Aspergillus niger for Poultry Ration
Mirnawati,Yose Rizal,Yetti Marlida,I. Putu Kompiang
Pakistan Journal of Nutrition , 2010,
Abstract: An experiment was conducted to improve the nutrient content of palm kernel cake through fermentation by Aspergillus niger with combination humid acid dosage and fermented time. The experiment used Complete Randomize Design (CRD) with 3 x 3 factorial and twice replication. The first factor was humic acid dosage: (1) 0 ppm, (2) 100 ppm and (3) 200 ppm. The second factor was fermented time: (1) 5 day, (2) 7 day and (3) 9 day. The parameters were dry matter, crude protein and crude fiber. The result of study showed that there was no significantly (p>0.05) interaction between humic acid dosage and fermented time to dry matter, but against crude protein and crude fiber, there were highly significant interaction (p<0.01). Humic acid dosage were not (p>0.05) effected to dry matter, but against crude protein and crude fiber, there were significant (p<0.01) effect. Fermented time showed that there were highly significant (p<0.01) effect to dry matter, crude protein and crude fiber. The conclusion was palm kernel cake which was fermented by Aspergilus niger showed that humic acid 100 ppm and fermented time 7 day had a better content. This condition can be seen in crude protein 23,20%, crude fiber 10,59% and dry matter 42.38%.
Evaluation of Palm Kernel Cake Fermented by Aspergillus niger as Substitute for Soybean Meal Protein in the Diet of Broiler
Mirnawati,Yose Rizal,Yetti Marlida,I. Putu Kompiang
International Journal of Poultry Science , 2011,
Abstract: An experiment was conducted for the evaluation of Palm Kernel Cake Fermented (PKCF) by Aspergillus niger as a substitute for soybean meal protein in the diet of broiler. The experiment used a Complete Randomize Design (CRD) with 6 treatments and 4 replications. The treatments were arranged as follows: 1) 0% basic ration (0% PKCF), 2) 20% substitution of soybean meal protein with PKCF, 3) 40% substitution of soybean meal protein with PKCF, 4) 60% substitution of soybean meal protein with PKCF, 5) 80% substitution of soybean meal with PKCF, 6) 100% substitution of soybean meal with PKCF. The ration were formulated in iso protein 22% and iso caloric 3000 k cal/kg ration. This study used a completely randomized design with six treatments and four replications. The parameters of this study were feed consumption, body weight gained, feed conversion and percentage of carcass. The result of this study showed that feed consumption, body weight gained, feed conversion and percentage of carcase were not significantly affected (p>0.05) by any treatment. In conclusion the Palm Kernel Cake Fermented (PKCF) by Aspergillus niger can be 100% a substitute of soybean meal protein or 17% in broiler ration.
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