Search

Exploring the advantages of medicinal plants encourages research on the effectiveness of medicinal plants as a substitute for antibiotics to stimulate metabolism and immunity and improve the performance and productivity of tropical chickens. This research was conducted to determine the feed efficiency and immunity of tropical chickens fed a basal diet substituted with varying amounts of garlic extract (GE). This study utilized 150 chickens that were grouped into five treatments. Each treatment had three replicates, and each replicate consisted of 10 chickens. The treatment was GE0 = control diet, GE2 = basal diet + GE 2%, GE4 = basal diet + GE 4%, GE6 = basal diet + GE 6%, and GE8 = basal diet + GE 8%. The results showed that adding garlic extract positively affected this research, indicating that garlic extract might improve the feed efficiency and immunity of tropical chickens.

Introduction. Study reported that malondialdehyde (MDA) levels as an in vivo marker of oxidative stress were increased in patients undergoing hemodialysis. Antioxidants allicin compounds contained in garlic (Allium sativum) are known to have antioxidant activity by inducing antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT) and inhibiting prooxidant enzymes (nitric oxide synthase, xanthine, NADPH oxidase, and cyclooxygenase). This study aimed to investigate the effectiveness of Allium sativum to reduce level of MDA serum and improve quality of life in patients with chronic hemodialysis. Methods. This study was a crossover randomized double-blind placebo-controlled trial. The subjects were 40 chronic kidney disease (CKD) stage 5 patients with chronic hemodialysis (HD). Subjects were randomly divided into 2 groups, namely the group that received 1,000 mg of garlic extract per day (2 x 500 mg) for 6 weeks and the group that received a placebo, which was then carried out during a washing period for 2 weeks and then the two groups were crossover. Each group measured the levels of serum MDA before and after treatment, also fill in kidney disease quality of life (KDQOL) SF-36 questionnaire. Results. Out of 40 subjects, most of them were male (57.5%) with median of age of 48.6 (range 26-59) years. It was found that serum MDA levels before and after garlic extract administration were 2.423 (SD 0.236) nmol/l and 1.649 (SD 0.26) nmol/l (p

Teknologi membran merupakan teknologi yang dapat memisahkan dua fasa (permeat dan umpan). Kendala dalam teknologi membran yaitu bahan yang terkandung dalam umpan dan mengakibatkan terjadinya fouling (penutupan pori). Salah satu alternatif untuk mengurangi fouling yaitu menambahkan zat antibiofouling pada membran. Bahan yang dapat digunakan sebagai antibiofoulan alami adalah ekstrak bawang putih yang memiliki sifat antibakteri. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan ekstrak bawang putih terhadap perbaikan karakteristik membran (ketebalan, kuat tarik, elastisitas), fluks air bersih, dan sifat antibiofouling pada bakteri Bacillus subtilis. Membran selulosa asetat dibuat dengan menggunakan metode inversi fasa dan pelarut dimetilformamida. Penambahan ekstrak bawang putih pada pembuatan membran selulosa asetat memiliki konsentrasi masing-masing sebesar 0,25% b/v (0,01 g), 0,5% b/v (0,02 g), 0,75% b/v (0,03 g), dan 0% b/v (kontrol) dengan ketebalan 0,3 mm. Hasil yang optimum diperoleh untuk membran dengan konsentrasi 0,5 % b/v yang menghasilkan pengujian kuat tarik sebesar 0,977 N/mm2 dan untuk membrane dengan konsentrasi 0,25% b/v yang memberikan elastistas pertambahan panjang sebesar 12,22%. Sifat antibakteri membran dengan penambahan ekstrak bawang putih ditunjukkan dengan berkurangnya penempelan bakteri Bacillus subtilis pada permukaan membran sebesar 41,5% – 87,7% area. Synthesis and Characterization of Cellulose Acetate Membrane with The Addition of Natural Antibiofouling Garlic Extract. Membrane technology is a technology that can separate two phases (permeate and feed). The main problem in membrane technology is the material contained in the feed, which causes fouling (pore closure). An alternative to reducing fouling is by adding anti-biofouling substances into the membrane. The material that can be used as a natural anti-biofoulant is garlic extract which has antibacterial properties. This study aimed to analyze the effect of adding garlic extract on the improvement of membrane characteristics (thickness, tensile strength, elasticity), clean water flux, and anti-biofouling properties of Bacillus subtilis bacteria. The cellulose acetate membrane was synthesized using dimethylformamide as solvent through the phase inversion method. The addition of garlic extract in the manufacture of cellulose acetate membranes had concentrations of 0.25% w/v (0.01 g), 0.5% w/v (0.02 g), 0.75% w/v (0.03 g), and 0% w/v (control) with a thickness of 0.3 mm. The optimum results were obtained for the membrane with a concentration of 0.5% w/v, which resulted in the tensile strength test of 0.977 N/mm2, and the membrane with a concentration of 0.25% w/v, which resulted in an elongation elasticity of 12.22%. The antibacterial properties of membranes with the addition of garlic extract were indicated by the adhesion reduction of Bacillus subtilis bacteria on the membrane surface by 41.5% – 87.7% area.

Copyright of Livestock & Animal Research is the property of Sebelas Maret University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Edible packaging is a relatively new technology for food preservation, many research on edible coat-ing had been conducted and it proved to prolong storage life and to improve the quality of food products. The main objective of this research was to investigate the shelf-life of pempek coated with edible bionanocomposite made from cassava starch, zinc oxide nanoparticles (ZnO-NPs) and garlic extract. Bionanocomposite edible coating Z3B20 (containing ZnO-NPs 3% and garlic extract 20%) and Z3B30 (ZnO-NPs 3% and garlic extract 20%) were applied on pempek products. The parameters observed were total microbes, total Staphylococcus aureus, texture, total volatile nitrogen (TVN), moisture content, pH during storage at room temperature for 0, 6, 24 and 48 hours. The results showed that the total microbe numbers increased during the storage. Pempek coated with Z3B20 has a total microbes of 6.00 log CFU/g which was lower than that of control (6.99 log CFU/g). Meanwhile pempek coated with Z3B30 has Staphylococcus aureus counts of 2.93 log CFU/g which was lower than the control (4.05 log CFU/g) and pempek coated with Z3B30 stored for 48 hours (3.64 log CFU/g). The TVN values increased during storage from 17.33 mg/100 g to 18.94 mg/100 g while those in Z2B30 and Z3B30 decreased to 14.80 mg/100 g in Z3B30, respectively. The hardness increased during storage from 9.93 N in control, to 10.01 N in Z2B30 and 13.15 N in Z3B30, respectively. All coated pempeks after storage up to 48 hours had higher moisture contents. On the other hand, the pHs decreased for all samples during storage. Based on the total microbe numbers and TVN values, it can be concluded that the coated pempek stored for 24-hour or less were acceptable for consumption.

Copyright of Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan is the property of Bogor Agricultural University, Department of Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Active packaging is a technique that can be developed to prolong shelf-life or enhance safety or sensory properties, while maintaining the quality of fresh products inside. This experiment produced active packaging of antimicrobial (AM) film in which an antimicrobial (AM) agent was added into the film (instead of food) and then used it to coat the food product. The AM agents slowly release into the product surrounds, inhibit the growth of microbes thus packing and preserving were done in a single step. Carragenan was chosen as a matrix film with garlic extract as an AM agent. Fish balls were chosen as a product to be coated by this AM film. The study consisted of 2 steps i.e.: (i) prepared AM film, and (ii) coated the fish balls with AM film and then tested the quality during storage. In general, the quality of fish balls before and after storage still meet the SNI 0-3819-1995. In the application, the fish balls with AM film has longer shelf life than that without AM. Further more, the result of organoleptic test on appearance of odor and color showed that the panelists prefered coated fish balls than the uncoated one. The panelist prefered coated fish ball which is stored at 5 and 15 C.

Studies have shown the antidiabetic effect of turmeric and garlic. However their mechanism of action remain unknown. In this study, we investigated the effect of three turmeric (Curcuma longa L.) and garlic extracts (Allium sativum L.), that are, hexane, ethyl acetate and ethanol extract on blood glucose levels with glucose tolerance test. Furthermore the most effective extracts and its active compound (curcuminoid and S-methyl cysteine) tested with insulin tolerance test. Forty Wistar rats were divided into 8 groups that was normal group, group that treated with a high fat emulsion (control group) and remaining groups were treated with a high fat emulsion and turmeric extract 50 mg/kgBW, garlic extract 50 mg/kgBW, curcuminoid 25 mg/kgBW, S-methyl cysteine 25 mg/kgBW, turmeric-garlic extract combination each 25 mg/kgBW and curcuminoid-S-methyl cysteine combination each 12,5 mg/kgBW for 10 days. Insulin resistance was evaluated by insulin tolerance test. This study conducted from August–October 2010 at Sekolah Ilmu dan Teknologi Hayati (SITH) Institut Teknologi Bandung (ITB). Results of this study showed that insulin tolerance test constanta (KITT) were bigger in animals that treated with garlic extract (7.2±0.84), curcuminoid (7.14±0.74) and combination of curcuminoid-S-methyl cysteine (7.46±0.64) compared with positive control group (3.2±1.92). In conclusions garlic extract, curcuminoid and combination of curcuminoid and S-methyl cysteine improve insulin sensitivity.

Tujuan penelitian untuk mengetahui alternatif pengganti boraks pada bahan pangan yang dapat diaplikasikan produsen bakso. Penelitian eksperimen dengan populasi 4 bakso berbagai perlakuan dan 10 panelis menggunakan instrumen alat uji mikrobiologi dan formulir penilaian sifat organoleptik. Analisis data dilakukan secara univariat dan bivariat (Repeated Anova). Hasil penelitian menunjukkan bakso paling disukai adalah bakso tambahan karagenan yang direndam ekstrak bawang putih 30%. Nilai Total Plate Count bakso jam ke-24 yang dibawah 1×105 adalah bakso menggunakan tambahan karagenan dan bakso menggunakan boraks. Ada pengaruh perendaman ekstrak bawang putih terhadap tekstur (0,013), warna (0,022), aroma (0,001). Saran bagi pemerintah hendaknya mensosialisasikan penggunaan bahan tambahan pangan yang lebih aman. BPOM bekerjasama dengan instansi lainnya menyelenggarakan program produk pangan bebas boraks di Indonesia dan mengharuskan produsen bakso mengirimkan sampel bakso ke Laboratorium pengujian makanan untuk diuji keamanan pangannya. Bagi peneliti selanjutnya disarankan meneliti perbedaan nilai Total Plate Count dan sifat organoleptik bakso pada suhu ruang, suhu dingin, dan suhu beku. Serta menambahkan perlakuan bakso dengan penambahan Sodium Tri Poly Phospat (STPP)