Hasil Pencarian  ::  Simpan CSV :: Kembali

Abstrak :
Protein adalah salah satu unsur dalam makanan yang terdiri dari asamasam amino yang mengandung unsur karbon, hidrogen, oksigen, nitrogen, dan belerang. Identifikasi protein selama ini dilakukan dengan menggunakan metode spektroskopi konvensional misalnya spektroskopi UV-Vis dan metode Kjeldhal. Kedua metode ini membutuhkan persiapan sampel yang lama dan rumit, serta biaya yang mahal. Hal ini karena harus dilakukan pemisahan protein dari makromolekul yang lain yang tidak diinginkan dalam analisa. Spektroskopi FTIR (Fourier Transform Infrared) merupakan salah satu metode baku untuk mendeteksi struktur molekul senyawa melalui identifikasi gugus fungsi penyusun senyawa. Identifikasi protein dilakukan dengan menganalisa serapan gugus fungsi dengan Fourier Transform Infrared (FTIR). Penelitian ini bertujuan untuk mengidentifikasi protein dengan FTIR, dan mengenali puncak dari protein. Hasil penelitian menunjukkan bahwa dari ke-empat sampel (keju hewani, keju nabati, susu dan mentega) protein dapat dikenali dengan tiga peak yaitu amida III (1240-1265 cm-1) , amida IV (633-721 cm-1), dan amida VI (551-586 cm-1). Peak untuk amida III mewakili gugus CN stretching dan NH bending, amida IV mewakili gugus OCN bending dan amida VI mewakili gugus out-of plane NH bending. kadar protein relatif per karbonil untuk susu, keju hewani, keju nabati, dan mentega adalah 0,67, 1,37, 2,17, dan 1,70 dengan kadar protein 9,47 %, 19,08 %, 30,67 %, dan 24,03 %.

---

Protein is one of the elements in food which consists of amino acids that contain carbon, hydrogen, oxygen, nitrogen, and sulfur. Identification of the protein had been done using conventional spectroscopic methods such as UV-Vis spectroscopy and Kjeldhal methods. Preparation of the sample for both methods were long enough, complicated, and expensive. This was because had to do separation of proteins from other macromolecules that are not desirable in the analysis. FTIR Spectroscopy (Fourier Transform Infra Red) is one of the standard methods for detecting the molecular structure of compound through the identification of functional groups that make up the compound. Identification is done by analyzing the absorption of the functional protein by Fourier Transform Infrared (FTIR). The aims of the research are to identify protein by FTIR, and describe their peaks. The results of the research show that of four samples (cheese, vegetable cheese, milk, and butter), proteins can be identified by three peaks, that are amide III (1240-1265 cm-1), amide IV (633-721 cm-1), and amide VI (551-586 cm-1). Peak of the amide III represents the CN stretching and NH bending, amide group IV represents the OCN bending, and amide VI represents out-of plane NH bending. Protein relative levels per carbonyl for milk, cheese, vegetable cheese, and butter are 0.67, 1.37, 2.17, and 1.70 with a protein content of 9.47%, 19.08%, 30.67% , and 24.03%.

Abstrak :
The objective of this research was to examine the optimum condition of enzymatic hydrolysis of shark protein by visceratic enzyme and trypsin ....

Abstrak :
Kadar C-reactive protein (CRP) dalam plasma di laporkan meningkat pada individu obes.

Abstrak :
Protein of seaweed . Seeaweds are consumed by people,especially who lived in the coastal areas.....

Abstrak :
Antibacterial activity of temu kunci (Kaempferia pandurata ) essential coli against escherchia coli K1.1 cell analyzed . Activity of antibacterial essential oil was analyzed oil was analyzed through i it's ability to leak the escherichia coli K.1.1 wall and altering it....

Abstrak :
This volume has a strong focus on homo-oligomerization, which is surprisingly common. However, protein function is so often linked to both homo- and hetero-oligomerization and many heterologous interactions likely evolved from homologous interaction, so this volume also covers many aspects of hetero-oligomerization.

Abstrak :
Latar Belakang: Human Platelet Lysates (HPL) yang berasal dari platelet yang melewati masa simpan belum diketahui efeknya pada kultur HUVEC. Tujuan: Mengevaluasi pengaruh waktu penyimpanan platelet pada HPL terhadap profil protein HUVEC. Metode: HUVEC dikultur dengan FBS, HPL fresh, dan HPL extended diuji dengan SDS-PAGE. Hasil: Intensitas band HPL fresh dan extended cenderung lebih tinggi. Ketebalan band HPL fresh dan extended lebih tinggi dibandingkan FBS pada band 4, dan lebih rendah pada band 3. Kisaran berat molekul protein HPL fresh dan extended tidak berbeda dibandingkan FBS. Simpulan: Profil protein HUVEC menggunakan HPL fresh dan extended identik dengan FBS. ......Background: The effect of Human Platelet Lysates (HPL) derived, from platelets that have passed normal shelf life was unknown on HUVEC. Objective: To determine shelf-life effect on HPL as FBS alternative on HUVEC protein profile. Method: HUVEC were cultured with FBS, fresh, extended HPL, and analyzed with SDS-PAGE. Results: Band intensity of fresh HPL tended to be higher. Band thickness of HPL higher than FBS in band 4th row band, and lower in 3rd row band. No difference were observed in protein molecular weight range between HPL fresh, extended, FBS. Conclusion: HUVEC protein profile cultured with fresh, extended HPL is identical with FBS.

Abstrak :
Pendahuluan : Pemberian cairan jernih prabedah dapat menguntungkan pasien dalam masa perioperatif. Konsumsi cairan jernih maltodekstrin 12,5% dua jam prabedah dapat dilakukan terutama dalam ERAS ( Enhanced Recovery After Surgery). Penambahan protein dalam cairan jernih memberikan luaran yang lebih baik. Meskipun secara teoritis protein dapat memperlambat pengosongan lambung, perlu diketahui apakah cairan jernih yang mengandung kombinasi glukosa dan protein dapat mengakibatkan GRV ≥1,5 ml/kgBB ( risiko tinggi aspirasi) dua jam pasca konsumsi. Penelitian ini bertujuan untuk membandingkan GRV pasca pemberian cairan maltodekstrin 12,5% dengan cairan kombinasi glukosa dan protein. Metode: Penelitian uji klinis silang acak tersamar ini melibatkan 56 relawan berusia 25-40 tahun ( peserta didik Departemen Anestesiologi dan Terapi Intensif FKUI-RSCM). Peserta berkesempatan untuk mengkonsumsi dua jenis minuman prabedah, cairan maltodekstrin 12,5% dan cairan kombinasi glukosa dan protein (Fresubin Jucy®), dengan volume masing- masing 400 ml. Volume lambung diukur dua kali, setelah puasa selama minimal 6 jam, (GRV baseline), dan dua jam pasca konsumsi cairan. Peserta diberikan waktu washout dua minggu diantara kedua intervensi. Hasil: Tidak terdapat perbedaan bermakna pada GRV baseline sebelum pemberian kedua cairan intervensi ( p>0,05). Terdapat perbedaan yang signifikan pada GRV dua jam pasca konsumsi maltodekstrin 12,5% dengan cairan kombinasi ( p < 0,05). Secara teori protein dapat meningkatkan produksi leptin, dan menekan produksi ghrelin sehingga memperlambat waktu pengosongan lambung. Selain itu, faktor-faktor lain seperti osmolalitas dan jumlah kalori juga dapat mempengaruhi perbedaan GRV setelah puasa. Simpulan: Terdapat perbedaan signifikan pada GRV dua jam pasca pemberian cairan maltodekstrin 12,5% dengan cairan kombinasi glukosa dan protein. ......Introduction: Preoperative clear fluid administration have known for giving positive impacts for patients undergoing surgery. Drinking clear fluids containing carbohydrate, is already being a routine and many innovation on optimizing its composition are also being increasingly variative, one of them by adding protein. Theoretically, protein can slow gastric emptying, increasing gastric residual volume which can increase pulmonary aspiration risk. This study aimed to compare gastric volume after administration of 12.5% maltodextrin solution to clear fluid containing glucose and protein. Methods: This randomized, double-blinded, crossover clinical trial involving 56 trainee anesthetists aged 25-40 years. Each participant consume two types of preoperative clear drinks, 12.5% maltodextrin and clear fluid containing glucose and protein. Gastric volume was measured twice, once after fasting for at least 6 hours, and two hours after drinking fluid. Every participants were given a two-week washout period before undergoing second intervention. Results: No significant differences were found in the comparison of baseline gastric volume before intervention. Significant difference was found between gastric volume two hours after drinking maltodextrin compared to combination fluid ( p,0,05). This differences might be influenced by leptin increasing after drinking the combination fluid, along with the differences of fluid osmolarity and calories contained, affecting gastric emptying rate and residual volume. Conclusion: There was significant difference in gastric volume two hours after administration of 12.5% maltodextrin solution compared to combination of glucose and protein solution.