Hasil Pencarian  ::  Simpan CSV :: Kembali

"ABSTRACTAlthough encapsulation efficiency of various biopolymers has been documented, no attempts have been made to investigate stability of α-mangostin entrapped and an encapsulation efficiency of biopolymer beads in different conditions. In this study, the efficiency of whey protein (W) and Alginate (A) to encapsulate α-mangostin was assessed through the investigation of the α-mangostin content stored at different conditions. Particle size and stiffness of biopolymer beads were measured. An increase in whey protein content enhanced gel viscosity, which resulted in particles with significantly higher dimension size and weight (p<0.05). A decrease in encapsulation efficiency was found at higher temperatures and lower pH values. However, higher encapsulation efficiency was observed in gel beads which contained whey protein (50A : 50W and 60A : 40W) at all conditions. An increased protein content resulted in a higher gel network density and retention of the α-mangostin in the beads. The released α-mangostin content decreased with increasing protein content at all conditions during storage. The results confirmed that the α-mangostin stability was significantly governed by both conditions and the use of whey protein to protect the target compound."

"Latar Belakang: Karies gigi merupakan penyakit gigi dengan prevalensi tinggi di Indonesia.Tujuan: Mengetahui pengaruh susu sapi dan protein whey terhadap kekerasan email gigi setelah demineralisasi.Metode : Dua puluh satu email gigi diukur kekerasannya sebelum perlakuan, setelah demineralisasi dengan asam sitrat 1%, serta setelah perendaman dengan susu sapi, protein whey, dan aquades selama 90 menit.Hasil: Semua kelompok perlakuan remineralisasi menunjukkan peningkatan nilai kekerasan yang bermakna (p<0,05). Kelompok yang direndam dengan susu sapi dan kelompok protein whey menunjukkan hasil yang tidak berbeda bermakna (p>0,05). Kesimpulan: Susu sapi maupun protein whey dapat meremineralisasi gigi.

---

Background: Caries has high prevalence oral problem in Indonesia.

Objective: To evaluate the effect of bovine milk and protein whey on the enamel hardness after demineralization.

Methods: Twenty one tooth enamel measured its hardness before the treatment, after demineralized with 1% citric acid, and after immersed in bovine milk, whey protein and aquades for 90 minutes.

Results: Significant increase of enamel hardness in all remineralization groups (p<0,05). There was no significant differences between group with immersed in bovine milk and whey protein group (p>0,05).

Conclusion: Bovine milk and whey protein can remineralize enamel surface."

"Standardisasi dan labelisasi produk pangan olahan termasuk produk susu whey protein merupakan hal yang penting, dikarenakan konsumen dapat memilih sesuai dengan kebutuhannya masing-masing. Tujuan utama dari penelitian ini adalah menjaga keamanan konsumen terhadap pelaku usaha yang memproduksi susu protein lokal maupun import, agar terhindar dari peristiwa yang merugikan konsumen. Selain itu, mengetahui peran BPOM dan BSN serta memastikan kualitas dan kepatuhan pelaku usaha terhadap standar yang ditetapkan, meningkatkan regulasi yang berlaku, serta membandingkan pengaturan dan pengaplikasiannya yang berlaku di negara Amerika Serikat. Metode dalam penelitian ini menggunakan pendekatan doktrinal berdasarkan norma yang berlaku, peraturan di Indonesia, perbandingan pengaturan di Amerika Serikat, serta teori-teori yang relevan dengan fakta yang terjadi. Jenis data yang digunakan adalah jenis data sekunder berupa studi kepustakaan yang mengacu pada hukum positif di Indonesia, diantaranya yaitu KUHPer, UUPK, UU Pangan, UU Kesehatan, dan peraturan terkait lainnya. Adapun hasil dari penelitian ini mengindikasikan bahwa Indonesia tidak mengatur secara khusus terkait dengan labelisasi seperti klaim struktur/fungsi, klaim gizi tambahan, transparansi label, pembaharuan standar terhadap klasifikasi produk susu protein secara spesifik, dan sistem pengawasan terhadap peredaran produk susu protein di pasar dalam negeri yang berbeda dengan Amerika Serikat melalui pengimplementasian regulasi yang lebih spesifik. Oleh karena itu, penulis melalui penelitian ini menyarankan pemerintah, lembaga otoritas, dan pelaku usaha untuk meningkatkan dan mengadopsi regulasi yang berlaku di Amerika Serikat untuk diaplikasikan di Indonesia dengan tujuan masyarakat selaku konsumen teredukasi dan meningkatkan transparansi produk susu protein agar mendapatkan kepercayaan masyarakat serta membuka peluang untuk meningkatkan daya jual produk.

---

Standardization and labeling of processed food products including whey protein milk products are important, because consumers can choose according to their own needs. The main objective of this research is to maintain consumer safety against business actors who produce local and imported protein milk, in order to avoid events that harm consumers. In addition, knowing the role of BPOM and BSN and ensuring the quality and compliance of business actors with established standards, improving applicable regulations, and comparing the regulation and its application that applies in the United States. The method in this research uses a doctrinal approach based on applicable norms, regulations in Indonesia, regulatory comparisons in the United States, and theories relevant to the facts that occur. The type of data used is secondary data in the form of literature studies that refer to positive law in Indonesia, including the Civil Code, Consumer Protection Act, Food Law, Health Law, and other related regulations. The results of this study indicate that Indonesia does not regulate specifically related to labeling such as structure/function claims, additional nutrition claims, label transparency, standard updates to the specific classification of protein milk products, and a supervisory system for the circulation of protein milk products in the domestic market which is different from the United States through the implementation of more specific regulations. Therefore, the author through this research suggests that the government, authority institutions, and business actors improve and adopt regulations that apply in the United States to be applied in Indonesia with the aim of educating the public as consumers and increasing the transparency of protein milk products in order to gain public trust and open up opportunities to increase product marketability."

"This thesis presents the first report of the comprehensive and quantitative analysis of the effects of tumor-derived mutations on the tetrameric structure of tumor suppressor protein p53, which plays a central role in maintaining genomic integrity. Inactivation of p53 via mutation of its gene is a key step in tumorigenesis. Biophysical analyses revealed that the stability of the mutant peptides varied widely. Formation of a tetrameric structure is to be critical for protein–protein interactions, DNA binding, and the post-translational modification of p53. A small destabilization of the tetrameric structure therefore could result in dysfunction of tumor suppressor activity. This work suggests that the threshold for loss of tumor suppressor activity, in terms of the disruption of p53’s tetrameric structure, could be extremely low. Furthermore, functional control of p53 via tetramer formation was demonstrated, based on the structure–function analysis of mutant p53. The results disclosed that relatively small changes in tetramer formation, induced by the stabilization or inhibition of homo-tetramerization, could control p53 function."

"This book about protein-protein Interactions as drug targets, targeting the MDM2-p53 protein-protein interaction for new cancer therapeutics, the development of small-molecule IAP antagonists for the treatment of cancer, protein-protein interaction targets to inhibit HIV-1 infection, inhibitors of protein-protein interactions paramyxovirus fusion ? a focus on respiratory syncytial virus, rational design strategies for developing synthetic inhibitors of helical protein interfaces, and the discovery of navitoclax, a Bcl-2 family inhibitor."

"Asam amino esensial yang terkandung pada protein nabati maupun hewani, penting untuk asupan nutrisi manusia. Namun, protein lemak yang ada dihewani dikenal dengan Low Density Lipoprotein LDL dapat menyebabkan penyakit tertentu yang berbahaya. Protein nabati dapat menjadi konsumsi alternatif untuk menurunkan kadar kolesterol LDL tersebut. Teknologi yang berkembang saat ini adalah protein nabati yang direstrukturisasi teksturnya menyerupai tekstur daging hewan. Salah satu sumber protein nabati yang memiliki kualitas gizinya mendekati dengan daging hewan adalah protein kedelai. Penelitian ini bertujuan untuk mengetahui pengaruh enzim transglutaminase TG-ase sebagai agen pengikat silang pada campuran Texturized Soy Protein TSP dan tepung kedelai. Sampel akan di uji melalui tingkat keasaman, gugus fungsi, profil tekstur, organoleptik dan proksimat. Melalui hasil uji tersebut akan diperoleh jumlah dosis transgluminase dan suhu inkubasi yang optimal. Variasi yang digunakan adalah dosis enzim 0,0; 0,5; 1,0; 1,5; 2 dan suhu inkubasi 50C; 150C; 250C dengan durasi 24 jam inkubasi. Hasilnya menunjukkan bahwa karakteristik dari setiap sampel yang diamati, peningkatan dosis enzim transglutaminase mempengaruhi tekstur sampel yang dibuktikan dengan uji profil tekstur dan organoleptik. Sedangkan, reaksi enzimatik dibuktikan dengan uji FTIR dan tingkat keasaman. Pada penelitian ini enzim optimum adalah 1,5 . Namun, hasil dari karakteristik variasi perbedaan suhu pada penelitian ini tidak signifikan.

---

The essential amino acids contain in vegetable and animal protein is important for human nutrition intake. However, the presence of the animal protein in the the animal meat generally exists with a lot of fat and cholesterol type Low Density Lipoprotein LDL that can cause a certain disease. Vegetable protein should be the alternative consumption to decrease the LDL cholesterol content. The current growing technology, the vegetable protein could be restructured to resemble the texture of animal meat. One of the vegetable protein sources that has the same nutritional quality similar to animal meat is soybean protein. This study aims to determine the effect of transglutaminase TG ase enzyme as a crosslinking agent on mixture of Texturized Soy Protein TSP and soybean powder. The sample would be examined by acidity level test, function group, texture profile, organoleptic and proximate analysis. By these tests, it could be obtained the optimum of amount transgluminase dosage and the incubation temperature. The experimenatal variations are the enzyme dosage 0.0 0.5 , 1,0 1.5 2 and the incubation temperature 5oC 15 oC 25oC with the duration of 24 h incubation. The result showed that the characteristic of each sample observed, increased dosage of transglutaminase enzyme affects the texture of sample as evedenced by TPA and organoleptic test. While, enzimatic reaction evidenced by FTIR and acidity level test. In this research the optimum enzyme is 1,5 . However, the characteristic of this variations temperature was insignificant different."