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Search Results: 1 - 10 of 73 matches for " Samsu Udayana Nurdin "
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EVALUASI EFEK LAKSATIF DAN FERMENTABILITAS KOMPONEN PEMBENTUK GEL DAUN CINCAU HIJAU (Premna oblongifolia Merr.) [Evaluation of Laxatife ffect and Fermentabilitiy of Gel Forming Component ofGreen cingcau Leaves(Premna oblongifolia Merr.)]
Samsu Udayana Nurdin
Jurnal Teknologi dan Industri Pangan , 2007,
Abstract: The major effects of dietary fibre occur in the colon. Each type of dietary fibre interacts with the microflora, and the colonic mucosa and muscle to produce several possible effects. The action of an individual fibre source depends to a large extent on its fermentability. The least fermentable dietary fibres are in general having the greatest effects on stool output. Previous research showed that Gel Forming Component (GFC) of green cingcau leaves (Premna oblongifolia Merr.) had high fermentability in vitro. Therefore, in this research, we evaluated its effecton stool output and viable cells number of lactic acid bacteria in the diegesta of rats fed with diet containing GFC. Fifteen of 3 months-old Sparague-Dawle (c)and (3) Rats fed with diet containing iulin (l). The results showed that stool output of G was higher than l, but lower than C (6.30, 4.61, 7.21%, (respectively). feces consistency of G was softer than l, but harder than C. Number of viable cells of latic acid bacteria in the diegesta of G, I, and C were 12.85, 11.97 and 11.14 log of viable cells numbe/g digesta, respectively. These data suggest that GFC of green cingcau leaves had moderate laxative effect and fermentability.
Nutrition, Fruits and Vegetable Intake and Lipid Profile of Obese and Non-Obese Schoolchildren in Bandar Lampung Indonesia: A Cross-Sectional Study  [PDF]
Samsu Udayana Nurdin, Mubarak Ismail, Yaktiworo Indriani, Reni Zuraida
Open Access Library Journal (OALib Journal) , 2019, DOI: 10.4236/oalib.1105371
Abstract:
Objectives: There is currently no data on the prevalence of obesity and li-pid profile as well as nutrition and food intake of elementary schoolchildren in Bandar Lampung city. Therefore, the aim of this study was to investigate obesity prevalence and dyslipidemia in children. Design, setting, and participants: Cross-sectional study on grade 4 school children in Bandar Lampung Indonesia (n = 392). Outcome measures: Characteristics of schoolchildren and their family, nutrition, fruits, and vegetable intakes, and physical activities, body mass index (BMI) and lipid profile were collected from 392 children of grade 4 from five elementary schools in Bandar Lampung. One-way ANOVA and correlation analysis were applied with BMI and lipid profiles as dependent variables. Results: The incidence of undernutrition (7.7%) was lower than the incidence of overnutrition (26.3%). Energy, protein and fat daily intake were higher for children with higher BMI, however, carbohydrate consumption was not affecting the BMI. Obese children had more vegetable and fruit intake than wasting children and spent 30 minutes less in physical activity than normal children. Lipid plasma of schoolchildren was considered as acceptable or borderline high except for the TG of obese children in the high category. Conclusions: Prevalence of obesity was high and being obese was more likely to result in higher TG and lower HDL. The lifestyle of obese schoolchildren was characterized by a high intake of energy, protein, and fat and lower physical activities. Encouraging schoolchildren to modify their lifestyles is recommended.
TAHU MENGHAMBAT KEHILANGAN TULANG LUMBAR TIKUS BETINA OVARIEKTOMI [Tofu Attenuates Lumbar Bone Loss of Ovariectomized Female Rats]
Samsu Udayana Nurdin 1),Deddy Muchtadi 2),Ita Djuwita 3),Suyanto Pawiroharsono 4)
Jurnal Teknologi dan Industri Pangan , 2002,
Abstract: The objectives of this research were to examine the efeects of feed containing soybean tofu and tempeh on lumbar bone density and mass of ovariectomized female rats. Twenty four 17 weeks-old Sprague-Dawley rats were randomly assigned to four group, i.e.: (1) non-ovariectomized rats fed casein based diet (NonOvx), (2) ovariectomized rats fed casein based diet (OvxC), (3) ovariectomized rats fed diet containing soybean tofu (OvxH), and (4) ovariectomized rats fed diet containing soybean tempeh (OvxT); in three block based on their body weight. The result show that body weight gram of ovariectomized rats was greater than nonovariectomized. Ovariectomy caused atrophy of the uterus, and resulted in higher serum calcium level. The lower lumbar vertebrae density of ovariectomized rats was observed and the decrease was prevented by tofu.
Development and Rainfed Paddy Soils Potency Derived from Lacustrine Material in Paguyaman, Gorontalo
Nurdin
Jurnal Tanah Tropika , 2011,
Abstract: Rainfed paddy soils that are derived from lacustrine and include of E4 agroclimatic zone have many unique properties and potentially for paddy and corn plantations. This sreseach was aimed to: (1) study the soil development of rainfed paddy soils derived from lacustrine and (2) evaluate rainfed paddy soils potency for paddy and corn in Paguyaman. Soil samples were taken from three profiles according to toposequent, and they were analyzed in laboratory. Data were analyzed with descriptive-quantitative analysis. Furthermore, assessment on rainfed paddy soils potency was conducted with land suitability analysis using parametric approach. Results indicate that all pedon had evolved with B horizons structurization. However, pedon located on the summit slope was more developed and intensely weathered than those of the shoulder and foot slopes.The main pedogenesis in all pedons were through elluviation, illuviation, lessivage, pedoturbation, and gleization processes. The main factors of pedogenesis were climate, age (time) and topography factors. Therefore, P1 pedons are classified as Ustic Endoaquerts, fine, smectitic, isohypertermic; P2 as Vertic Endoaquepts, fine, smectitic, isohypertermic; and P3 as Vertic Epiaquepts, fine, smectitic, isohypertermic. Based on the potentials of the land, the highest of land suitability class (LSC) of land utilization type (LUT) local paddy was highly suitable (S1), while the lowest one was not suitable with nutrient availability as the limiting factor (Nna). The highest LCS of paddy-corn LUT was marginally suitable with water availability as the limiting factor (S3wa), while the lower LSC was not suitable with nutrient availabily as the limiting factor (Nna).
Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products
Juni Sumarmono,Samsu Wasito
Journal of Animal Production , 2010,
Abstract: Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional characteristics of spent duck meat as raw material for the production of emulsion-type meat products, such as nugget and sausage. Chilled carcasses of 96 spent ducks were deboned manually, then mixed thoroughly and ground using a 5 mm diameter grinding plate. The ground meat was divided into 4 batches (group) of treatments; one batch was treated with iced tap water (M1), one batch with 0.1% NaCl solution (M2), one batch with 0.5% NaHCO3 solution (M3), and one batch was left as is as control (M4). Variables measured were water holding capacity (WHC), pH, emulsion capacity and stability of the meat; and firmness and tenderness of the meat gel. Results showed that M1 meat has significantly higher WHC (less percentage of free water) than control (M4), whereas M2 and M3 meat has similar WHC to control. Processing caused the ground duck meat to have significantly higher pH than control. The highest meat pH was observed in M3, followed by M2, M1 and control. Processing duck meat with iced tap water, NaCl or NaHCO3 produced significantly more tender meat gel compared to untreated meat (as is). Tenderness of meat gel of M3 was the most tender followed by M2 and M1. Similar results for meat gel firmness were observed. No significant differences were observed in term of emulsion capacity (expressed as ml oil/gr protein and ml oil/gr fresh meat), emulsion stability (expressed as ml oil and total liquid released per 100 gr emulsion), and cooking recovery (%). The study reported in this paper offers simple processing technologies to improve functional characteristics of spent duck meat to be use as raw material for the production of emulsion type meat products. (Animal Production 12(1): 55-59 (2010)Key Words: spent duck meat, processing, functional characteristics, emulsion type meat product
Effect of Combination between CaCl2 Dosage and Electric Stimulation Period on Meat Quality Duck Adult
Triana Setyawardani,Samsu Wasito
Journal of Animal Production , 2003,
Abstract: Research entitled “The effect of combination between CaCl2 dosage and length of electric stimulation on adult meat quality duck quality”. The aim was to know the effect of combination between CaCl2 and length of electric stimulation on quality. It was conducted at Technology of Animal Production Laboratory in Animal Science Faculty, Jenderal Soedirman University on June 2nd up to August 30rd 2002. Materials used in this research were 27 Tegal duck adult. Experimental design with Completely Randomized Design (CRD) with factorial 3 x 3 was performed in this research. The first factor was CaCl2 was dosage (a1=50cc; a2=100cc; and a3=150cc) and the second factor was length of electric stimulation period (b1=10 sec; b2=20 sec; and b3=30 sec). Each experiment was repeated three times, and variable of this research were pH, tenderness, WHC and CL. The result of research shows that CaCl2 dosage (50, 100, and 150 cc); length of electric stimulation and their interaction were gave no significant effect (P>0,05) on pH, tenderness, WHC and CL in adult duck meat. Conclusion of this research was CaCl2 dosage, electric stimulation period and their interaction gave the same effect on pH, tenderness, WHC and CL adult duck meat. (Animal Production 5(1): 25-34 (2003) Key word: Tenderness, WHC and CL, Duck, Meat, Electrical, Calsium Chlorida
MECHANICAL AND THERMAL PROP ERTIES OF POLYPROPYLENE REINFORCED BY CALCINED AND UNCALCINED ZEOLITE
Nurdin Bukit
Makara Seri Teknologi , 2012, DOI: 10.7454/mst.v16i2.1510
Abstract: This study was carried out to compare mechanical and thermal properties of polypropylene (PP) reinforced with uncalcined and calcined zeolites. The PP samples were reinforced with zeolites at various quantities of 2, 4, and 6 (wt %). The comparison of the two types of zeolite was based on mechanical properties, including tensile strength, elongation at break, and Young’s modulus, and thermal characteristics analyzed using DSC, and DTA/TGA technique.The results obtained clearly revealed that both zeolites wereable to significantly increase tensile strength and Young’s modulus of the samples, with calcined zeolite was found to work better. Addition of calcined zeolite was found to result in increased fracture elongation of the samples reinforced with up to 4 wt% zeolite but decreased sharply for the sample reinforced with 6 wt% zeolite, while for the samples reinforced with uncalcined zeolite, no consistent trend was observed. Thermal analyses demonstrated that the samples reinforced with calcined zeolite are more resistant to thermaltreatment than those reinforced with uncalcined zeolite, as indicated by their higher decomposition temperature. DSC analysis revealed that there was no significant difference of the melting points of the samples was observed, but the effect of the quantity of zeolite on enthalphy was quite evident, in which the enthalpies of the samples reinforced with calcined zeolites were relatively lower than those ofthe samples reinforced with uncalcined zeolites.
The K ktürk Inscriptions on Wich Was Satysfied Owners SAH PLER N N BOYU BEL RT LEN K KTüRK HARFL YAZITLAR
Nurdin USEEV
Turkish Studies , 2010,
Abstract: This article has described the length of the inscription letters K ktürk E 37 Tuba III and Shuzhi taking why this inscriptions have sought answers to the question of the length specified. Some information comparatively reviews after the two inscriptions have themselves in their homes but for whatever reason, they are located elsewhere, who had died in the memories of inscriptions planted, filled switched long to identify the need to hear it was been suggested. Bu makalede sahiplerinin boyu belirtilen K ktürk harfli yaz tlardan E 37 Tuba III (Tes) ve Suci yaz tlar ele al narak ‘ni in bu yaz tlar n sahiplerinin boylar belirtilmi ’ sorusuna cevap aranm t r. Baz bilgiler kar la t r larak inceleme yap ld ktan sonra bu iki yaz t n sahiplerinin kendi yurtlar nda de il herhangi bir sebeple bulunduklar ba ka bir yerde vefat ederek an lar na dikilen yaz tlar n o yerlerde bulundu u renilmi tir. te bundan dolay boylar n n belirtilmesi gereksinimi duyuldu u ileri sürülmü tür.
COMPOUND VERB Tün Kat - ON THE TONYUKUK INSCRIPTION OR RE-DISCOVERY OF OLD READING TONYUKUK YAZITINDAK Tün Kat- B RLE K F L üZER NE YA DA ESK OKUNU UN YEN DEN KE FED LMES
Nurdin USEEV
Turkish Studies , 2011,
Abstract: The K ktürk inscriptions have great importance for our language as the oldest written texts. Therefore on the inscriptions carried out various studies. Part of this works deals with the inscriptions to be reviewed words and sentences. In this article we focused on the compound verb which has been read tün kat- and tün ak t-. And examined which is more accurate. K ktürk harfli yaz tlar dilimizin en eski yaz l metinleri olarak ok büyük nem arz etmekte, dolay s yla üzerinde e itli al malar yap lmaktad r. Bu al malar n bir k sm yaz tlarda ge en kelime ve cümlelerin yeniden g zden ge irilmesi ile ilgilidir. Makalemizde Tonyukuk yaz t nda ge en ve ara t rmac lar taraf ndan tün kat-, tün ak t - eklinde okunan birle ik fiilin üzerinde durularak bu iki okunu eklinin hangisinin daha do ru oldu u incelenmi tir. al ma sonucunda bu birle ik fiili tün kat- eklinde oldu u dü ünülmü tür.
MUSLIM LIBRARIES IN HISTORY
Nurdin Laugu
Al-Jami'ah : Journal of Islamic Studies , 2005,
Abstract: Secara historis, perpustakaan Islam telah memberikan banyak kontribusi dalam sejarah perkembangan peradaban dan ilmu pengetahuan, khususnya di kalangan ummat Islam. Isu perpustakaan Islam yang sangat menarik dan bahkan kontroversial dalam perjalanan sejarah Islam adalah, misalnya, eksistensi dan kejayaan perpustakaan Bayt al-Hikma di Baghdad pada abad II Hijriyyah. Selain itu, perlu dicatat bahwa fenomena semacam ini banyak ditemukan dalam literatur-literatur wacana perpustakaan Islam. Isu yang menarik pula adalah kemunculan perpustakaan Muslim telah berbasis dari awal pembentukan masyarakat Islam, misalnya penyediaan koleksi-koleksi al-Quran di masjid dan mushalla serta tempat ibadah lainnya. Tulisan ini mencoba menelusuri dan membangun tipologi perpustakaan Muslim dan menjajaki isu-isu kemunculan dan perkembangan sampai stagnasinya. Wacana pertama yang disodorkan adalah asal-usul perpustakaan Islam, yang bertujuan untuk melihat sejauh mana perpustakaan mengalami perkembangan dan kemajuan dalam masyarakat Islam. Pembahasan selanjutnya mengenai temuan-temuan dari beragam literatur tentang perpustakaan di kalangan masyarakat Islam untuk membangun tipologi perpustakaan Muslim yang dianggap merepresentasikan jenis-jenis perpustakaan Muslim dalam sejarah perkembangan Islam. Terakhir adalah wacana yang mencoba untuk mengeksplorasi proses stagnasi dan bahkan keruntuhan perpustakaan Islam.
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