Amhar Abubakar, Amhar
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The Production of Lactic Acids grom Lactobacillus acidophilus Abubakar, Amhar
Jurnal Agripet Vol 1, No 1 (2000): Volume 1, No. 1, April 2000
Publisher : Agricultural Faculty

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ABSTRACT.The ratio of D-and L-lactic acid produced in media by 39 strains of the L. acidophilus group lactic acid bacteria (A1-A4,B1, and B2 subgroups) was analyzed by high performance liquid chromatography (HPLC). L. acidophilus (A1) and L. jhonsonii (B2) produced the lowest ( 5 strains average : 41.9%) contents of D-lactic acid in MRS broth, respectively. Generally, the most dominant lactic acid (more than 50%) produced by each strain in MRS broth was a D-type isomer, except for the A1 subgroup. In L. gasseri DSM 20243T (B1), increases in the sugar content in MRS broth induced both a high production of total lactic acids and a high ratio of D-lactic acid. In skim milk, D-lactic acid decreased by 20 – 30 % in 5 strain types of the L. acidophilus group except L. amylovorus JCM 1126 T (A3). By sequentially changing the medium, the content of D-lactic acid in the final MRS broth reverted to almost the same level of that in the initial MRS broth. These results indicated that the ratio of D-lactic acid produced by L. acidophilus group bacteria may be controlled by improving fermentative condition
Identifikasi Spesies Daging Secara Imunologi Abubakar, Amhar
Jurnal Agripet Vol 2, No 1 (2001): Volume 2, No. 1, April 2001
Publisher : Agricultural Faculty

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ABSTRACT To detect the meat or meat product adulterated in beef products, the research was carried out with using immunological tecnique (agar gel precipitation test). The purpose of this study was to investigate various antigen preparation, to determine the optimum method for producing antiserum of the desired titer and specificity, and to know whether antiserum from fresh meat still capable to determine extract from cooked meat. Six kinds of extract antigen from beef and 3 kinds of meat proteins were used in the research. Those were 6 kinds of extract antigen from fresh meat, wet dendeng, dry dendeng, frest bakso, cooked bakso and abon, and 3 kinds of meat protein from globulin, myoglobin and actomyosin. The rabbit were injected intramusculary and intravenausly on alternate weeks for eight injections and were tested every week to detect titers of antiserum. The results showed that intramuscular and intravenous injection of extract antigen from frest meat, frest bakso and cooked bakso emulsified in Freund Complete Adjuvant causad antibodies production higher titers thant wet dendeng and dry dendeng, whereas extract from abon showed a negative gel diffusion response after 8 weeks injection. Serum corresponding to the extract from the other cooked meat, except the extract from abon. The extract from abon always indicated a negative response on gel diffusion test. Injection of globulin and myioglobin showed a strong positive gel diffusion test after 8 weeks with extract from frest meat, whereas actomyosin resulted in negative response to extract from fresh meat by gel diffusion test.Key Word : Antigen; Antibody; Intravenous; Intramuscular and
Isolasi, Komponen Peptida Bioaktif yang Terkandung Dalam Kasein Susu Yahya, Helmi M.; Abubakar, Amhar
Jurnal Agripet Vol 1, No 1 (2000): Volume 1, No. 1, April 2000
Publisher : Agricultural Faculty

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ABSTRACT. The production of Casein hydrolysate with an extracellular proteinase from Lactobacillus helveticus CP790, was fractionated by two-step reverse phase heigh performance liquid chromatography. Only 1 fraction showed antihypertensive activity as measured by systolic blood pressure in spontaneously hypertensive rats after oral adsministration. Ten peptides in the fraction were further purified and identified by analisys of amino acid sequences. Each identified peptide was chemically synthesized, and the ant.ihypertensive activity of each peptide was evaluated in spontaneously hypertensive rats. The synthetic peptide with a sequence of Lys-Val-Leu-Pro-Val-Pro-Gln, found in β-casein, indicated strong antihypertensive activity from 2 to 10 h after oral adsministration of 2 mg of peptide/kg of BW, and the effect was maximal at 6 h after oral adsministration. Moreover, the antihypertensive effect of the peptide was dependent on the dosage of peptide from 0.5 to 2 mg o peptide/kg of BW.
Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) yang Berbeda Fadhilah, Arif; Fitri, Cut Aida; Abubakar, Amhar
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Penelitian ini dilaksanakan di Laboratorium Ilmu dan Tehnologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala Banda Aceh. Penelitian ini berlangsung selama dua bulan dari Maret sampai April 2016. Tujuan penelitian ini adalah untuk mengamati Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) Yang Berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 5 ulangan. Perlakuan P0 adalah pada pemberian 0 % (kontrol), perlakuan P1 adalah pemberian 10 % bawang putih dari berat daging, perlakuan P2 adalah pemberian 15 % bawang putih dari berat daging, perlakuan P3 adalah pemberian 20 % bawang putih dari berat daging. Parameter yang diamati dalam penelitian ini adalah Kandungan protein dan Kandungan lemak. Hasil penelitian menunjukkan bahwa sie balu daging kerbau yang diberi berbagai persentase bawang putih berpengaruh sangat nyata (P<0,01) terhadap kandungan protein dan kandungan lemak.A Quality Testing of Cured Buffalo Meat by Giving a DifferentPercentage of Garlic (Allium sativum)The purpose of this study was to observe the Quality Testing of Cured Buffalo Meat by Giving Different Percentage of Garlic (Allium Sativum). This study used Completely Randomized Design (RAL) with 4 treatment of 5 replications. Treatment P0 was given 0% garlic (control); P1 treatment was given 10% garlic of the meat weight, P2 treatment was given 15% garlic of the meat weight, P3 treatment was given 20% garlic of the meat weight. The parameters observed in this study were the content of protein and fat. The results showed that cured buffalo meat which was given various percentage of garlic had a significant effect (P <0,01) on protein content and fat content.
Isolasi Penghambat Aktivitas Enzim Pengubah Angiotensin Dari Protein Susu Abubakar, Amhar
Jurnal Agripet Vol 7, No 2 (2007): Volume 7, No. 2, Oktober 2007
Publisher : Agricultural Faculty

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ABSTRACT. Three kinds of samles (whey protein containing casenoglycopeptide, whey protein removed casenoglycopeptide and cheese whey powder digested with 7 kinds of proteases at 37 0C for 24 hr (trypsin, protenase-K, actinase-E, thermolysin, and papain) or 25 0C (pepsin and chymotrypsin). Strong inhibotory activity against the angiotensin converting enzyime (ACE, EC 3.4.15.1) was generated in all samples by 5 proteases digestion (pepsin, chymotrypsin, protinase-K, thermolysin and papain). In whey protein removed caseinoglycopeptide digestion by thermolysin induced the highest activity (95,25%). In cheese whey powder, the highest activity was derived by thermolysin (98.25%). On the other hand, week ACE inhibitory activity were derived by trypsin and actinase-E digestion. As no remarkable differences in inhibitory activity were observed between whey protein containing casenoglycopeptide and whey protein removed casenoglycopeptide samples, the bioactive peptides are considered to come mainly not from casenoglycopeptide but from cheese whey powder components.
Analisis Kebusukan Sie Balu Daging Kerbau dengan Pemberian Persentase Bawang Putih (Allium sativum) yang Berbeda Dinamika, Aulia; Aida Fitri, Cut; Abubakar, Amhar
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstract

Penelitian ini dilaksanakan di Laboratorium Ilmu dan Tehnologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala Banda Aceh. Penelitian ini berlangsung selama dua bulan dari Maret sampai April 2016. Tujuan penelitian ini adalah untuk mengamati Analisis Kebusukan Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium Sativum)  Yang Berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 5 ulangan. Perlakuan P0 adalah pada pemberian 0% (kontrol); perlakuan P1 adalah pemberian 10% bawang putih dari berat daging; perlakuan P2 adalah pemberian 15% bawang putih dari berat daging; perlakuan P3 adalah pemberian 20% bawang putih dari berat daging. Parameter yang diamati dalam penelituian ini adalah uji Postma, uji H2S dan uji Eber. Hasil penelitian menunjukkan bahwa uji Postma menunjukkan bahwa sampel sie balue daging kerbau tanpa perlakuan menunjukkan hasil negatif. Pada sampel yang telah diberi persentase bawang putih 10 % ternyata juga tidak terjadi pembusukan, uji H2S juga tidak ada tanda kebusukan, sedangkan pada uji Eber menunjukkan hasil yang positif.The Analysis of Cured Buffalo Meat Rottenness by Giving Different Percentage of Garlic (Allium Sativum)The objective of this study was to observe the Analysis of Cured Buffalo Meat Rottenness by Giving Different Percentage of Garlic (Allium sativum). This study used Completely Randomized Design (CRD) with 4 treatment of 5 replications. Treatment P0 was given 0% garlic (control); P1 treatment was given 10% garlic of the meat weight; P2 treatment was given 15% garlic of the meat weight; P3 treatment was given 20% garlic of meat weight. The parameters observed in this study were Postma test, H2S test, and Eber test. The results indicated that the sample of Postma test of cured buffalo meat without treatment showed negative result. Moreover, the sample that has been given percentage of 10% garlic was not getting rotten as well, and H2S test was also not giving the sign of rottenness, while the Eber test showed the positive result.