Identifikasi Karakteristik Kimiawi dan Daya Simpan Kefir Susu Jagung (Zea mays L. Saccharata)

Kefir is a food-based on pasteurized milk fermented using lactic acid bacteria, aceticacid bacteria, and yeast. The study aims to analyze proximate levels (carbohydrates, proteins,and fats) and identify the characteristics of sensory changes during storage. This true experimental study uses a complete randomized design with 1 factor. Thecomposition of corn milk kefir consists of 3 levels (K1=corn milk: skimmed milk 100:0;K2=corn milk: skimmed milk 75:25; K3=corn milk: skimmed milk 50:50). Data analysisusing One Way Anova showed that carbohydrate content (10.31 + 1,426), fat (0.18 + 0.018),and protein (1.83 + 0.973) significantly different (p=0.0001). The 35 days of storage in the refrigerator (2-8C) results in a change in kefir colorbecoming more faded. The kefir texture before storage is different for each kefir compositionand becomes more viscous at the end of the storage period. The sour aroma of kefir willincrease during kefir storage. It can be concluded that protein and fat levels increase alongwith an increase in the amount of skimmed milk addition, while carbohydrate levels decreaseat the addition of the most skimmed milk (K3).Keywords: kefir, proximate, sensory characteristics, shelf-life, skimmed milko

Protein-carbohydrate interaction effects on energy balance, FGF21, IGF-1 and hypothalamic genes expression in rats

Amino acids are involved in energy homeostasis, just as are carbohydrates and lipids. Therefore, mechanisms controlling protein intake should operate independently and in combination with systems controlling overall energy intake to coordinate appropriate metabolic and behavioural responses. The objective of this study was to quantify the respective roles of dietary protein and carbohydrate levels on energy balance, plasma FGF21 and IGF-1 concentrations, and hypothalamic neurotransmitters (POMC, NPY, AgRP and CART). In a simplified geometric framework, 7-week-old male Wistar rats were fed 12 diets containing 3 to 30% protein for 3 weeks, in which carbohydrates accounted for 30 to 75% of the carbohydrate and fat part of the diet. As a result of this study, most of the studied parameters (body composition, energy expenditure, plasma FGF21 and IGF-1 concentrations and Pomc/Agrp ratio) responded mainly to the protein content and to a lesser extent to the carbohydrate content in the diet.

Physicochemical changes and sensory quality of liquid smoked milkfish nuggets

Liquid smoke method is an alternative to traditional smoking techniques, which aims to reduce polycyclic aromatic hydrocarbon (PAH) levels in the final product by degrading cellulose, hemicellulose, and lignin during pyrolysis of wood using a high-temperature combustion process. Research in liquid smoke is readily available in its application on raw fish product. However, less information is available in the ready-to-serve-product made of fish. Therefore, this study aimed to determine the effects of varying types and concentrations of liquid smoke on the sensory and proximate characteristics of milkfish nuggets, depending on the hardness, deformation, gel strength, organoleptic, and proximate testing. Parametric data were utilized for variance analysis and Tukey’s test. Non-parametric data, such as organoleptic and hedonic data, were analyzed using the Kruskall–Wallis test and the Mann–Whitney test. Varying types and concentrations of liquid smoke were found to significantly affect the hardness, deformation, gel strength, and protein and carbohydrate levels, as well as the organoleptic and hedonic properties on a 9-point scale starting with 1 to 9, with 1 as very unpleasant and 9 very pleasant (p < 0.05), but had no significant effect on the moisture or fat content of the resulting milkfish nuggets (p > 0.05). The best treatment was found to be 3 % re-distillation liquid smoke. Overall, the organoleptic and hedonic properties of milkfish nuggets processed with filtered and double-distilled liquid smoke were acceptable to be applied. Moreover, determining the type and concentration of liquid smoke is important consideration in the production of milkfish nugget in order to produce best physical and chemical qualities. Furthermore, milkfish nuggets were found to contain essential amino acids and fatty acids, which can be obtained when 3 % re-distilled liquid smoke was utilized to produce milkfish nuggets. This finding practically reveals the method and composition of milkfish nugget liquid, which was more likely to have the highest preference for consumers and may open the opportunity for the food industry to develop more derivative products from fish.

Physiological and Biochemical Characterization of the GABA Shunt Pathway in Pea (Pisum sativum L.) Seedlings Under Drought Stress

The physiological and biochemical role of the γ-aminobutyric acid (GABA) shunt pathway in green pea seedlings (Pisum sativum L.) was studied in response to soil water holding capacity levels: 80%, 60%, 40%, 20%, and 10% grown under continuous light at 25 °C for 7 days and 14 days, separately. Characterization of seeds germination pattern, seedlings growth (plant height, fresh and dry weight, and chlorophyll contents), GABA shunt metabolite (GABA, glutamate, and alanine) levels, total protein and carbohydrate levels, and oxidative damage (MDA level) were examined. Data showed a significant effect of drought stress on seed germination, plant growth, GABA shunt metabolites level, total protein and carbohydrate contents, and MDA level. A significant decline in seed germination percentage was recorded at a 20% drought level, which indicated that 20% of soil water holding capacity is the threshold value of water availability for normal germination after 14 days. Seedling fresh weight, dry weight, and plant height were significantly reduced with a positive correlation as water availability was decreased. There was a significant decrease with a positive correlation in Chl a and Chl b contents in response to 7 days and 14 days of drought. GABA shunt metabolites were significantly increased with a negative correlation as water availability decreased. Pea seedlings showed a significant increase in protein content as drought stress was increased. Total carbohydrate levels increased significantly when the amount of water availability decreased. MDA content increased slightly but significantly after 7 days and sharply after 14 days under all water stress levels. The maximum increase in MDA content was observed at 20% and 10% water levels. Overall, the significant increases in GABA, protein and carbohydrate contents were to cope with the physiological impact of drought stress on Pisum sativum L. seedlings by maintaining cellular osmotic adjustment, protecting plants from oxidative stress, balancing carbon and nitrogen (C:N) metabolism, and maintaining cell metabolic homeostasis and cell turgor. The results presented in this study indicated that severe (less than 40% water content of the holding capacity) and long-term drought stress should be avoided during the germination stage to ensure proper seedling growth and metabolism in Pisum sativum L.

KARAKTERISTIK KIMIA DAN UJI AKTIVITAS ANTIOKSIDAN RUMPUT LAUT (E. spinosum) YANG DIPEROLEH DARI KECAMATAN WANGI-WANGI SELATAN DAN KECAMATAN KALEDUPA SELATAN

ABSTRACT The aim of this study was to determine the proximate content (water content, carbohydrate levels), phytochemicals (alkaloids, flavonoids, saponins, steroids, terpenoids), and antioxidants. Data analysis in this study used descriptive analysis to provide a general description of the data. The results of this study aim to determine the content of proximate (water content, carbohydrate levels), phytochemicals (alkaloids, flavonoids, saponins, steroids, terpenoids), and antioxidants. Proximate test on E. spinosum seaweed has a difference, namely water content with sample code P1 = 41.83% and P2 = 49.19. High water content is in the sample code P2, while the carbohydrate content with sample code P1 = 22.20 and P2 = 17.64. High carbohydrate levels are found in the sample code P1. Phytochemical tests on E. spinosum seaweed with codes P1 and P2 contained flavonoids, saponins, and triterpenoids but there were no alkaloids and steroids. The antioxidant activity test on E. spinosum seaweed in both samples was very weak with sample code P1 having IC50 value = 223.90 while IC50 value at P2 = 222.34.Keywords: Antioxidants, Eucheuma spinosum, Phytochemicals and ProximateABSTRAKPeneletian ini bertujuan untuk mengetahui kandungan proksimat (kadar air, kadar karbohidrat), fitokimia (alkaloid, flavonoid, saponin, steroid, terpenoid) dan antioksidan. Analisis data penelitian ini menggunakan analisis deskriptif untuk memberikan gambaran umum tentang data. Hasil uji proksimat pada rumput laut E. spinosum memiliki perbedaan yaitu kadar air dengan kode sampel P1 = 41.83% dan P2 =49.19. Kadar air tinggi terdapat pada kode sampel P2, sedangkan kadar karbohidrat dengan kode sampel P1 = 22.20 dan P2 = 17.64. Kadar karbohidrat yang tinggi terdapat pada kode sampel P1. Uji fitokimia pada rumput laut E. spinosum dengan kode sampe P1 dan P2 terdapat flavonoid, saponin dan terpenoid namun tidak terdapat alkaloid dan steroid. Uji aktivitas antioksidan pada rumput laut E. spinosum pada kedua sampel sangat lemah dengan kode sampel P1 memiliki nilai IC50 = 223,90 sedangkan nilai IC50 pada P2 = 222,34. Kata kunci: Antioksidan, Eucheuma spinosum, Fitokimia dan Proksimat.

The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons

Jackfruit seeds are rich in carbohydrates, so they can be processed into food products such as macrons. Macron is a typical food of Ternate city which is usually made using wheat flour as the base ingredient. The purpose of this study was to determine the best ratio of substitution of jackfruit seed flour in macron manufacturing and to determine the physicochemical and organoleptic characteristics of macrons produced from different substitutions of jackfruit seed flour. This research investigated the substitution of jackfruit seed flour and wheat flour with formulation (P0 = 0%: 100%, P1 = 25%: 75%, P2 = 50%: 50%, P3 = 75%: 25% and P4 = 100. %: 0%), using a completely randomized design (CRD) consisting of five treatments with three replications to obtain 5 x 3 = 15 experimental units. The best treatment results showed the formulation of 25% jackfruit seed flour and 75% wheat flour (P1) in macrons with physical characteristics in the form of texture (fracture power) 12.25 N, color L * 56.42, a * 9.77, b * 25.44. The chemical properties are 18.313% protein, 11.846% fat, 63.693% carbohydrate, 0.916% ash, and 3.5% moisture. The organoleptic properties include aroma 4.12 (preference), taste 3.30 (neutral), color 4.14 (preference) and texture 4.05 (preference). Macron, with the addition of jackfruit seed flour, has a significant effect on physicochemical properties, including texture, color, moisture content, ash content, and protein, as well as organoleptic characteristics such as taste, aroma, color, and texture. Meanwhile, the addition of jackfruit seed flour to macrons has no effect on fat and carbohydrate levels.

Formation of Proto-Kranz in C3 Rice Induced by Spike-Stalk Injection Method

Introduction of C4 photosynthetic traits into C3 crops is an important strategy for improving photosynthetic capacity and productivity. Here, we report the research results of a variant line of sorghum–rice (SR) plant with big panicle and high spikelet density by introducing sorghum genome DNA into rice by spike-stalk injection. The whole-genome resequencing showed that a few sorghum genes could be integrated into the rice genome. Gene expression was confirmed for two C4 photosynthetic enzymes containing pyruvate, orthophosphate dikinase and phosphoenolpyruvate carboxykinase. Exogenous sorghum DNA integration induced a series of key traits associated with the C4 pathway called “proto-Kranz” anatomy, including leaf thickness, bundle sheath number and size, and chloroplast size in bundle sheath cells. Significantly, transgenic plants exhibited enhanced photosynthetic capacity resulting from both photosynthetic CO2-concentrating effect and improved energy balance, which led to an increase in carbohydrate levels and productivity. Furthermore, such rice plant exhibited delayed leaf senescence. In summary, this study provides a proof for the feasibility of inducing the transition from C3 leaf anatomy to proto-Kranz by spike-stalk injection to achieve efficient photosynthesis and increase productivity.

Interactions between dietary carbohydrate and thiamine: Implications on the growth performance and intestinal mitochondrial biogenesis and function of Megalobrama amblycephala

A 12-week experiment was conducted to evaluate the influences of thiamine on growth performance and intestinal mitochondrial biogenesis and function of M. amblycephala fed a high-carbohydrate (HC) diet. Fish (24.73 ± 0.45 g) were randomly assigned one of four diets; two carbohydrate levels (30 and 45%) and two thiamine levels (0 and 1.5 mg kg-1). HC diets significantly decreased DGC, GRMBW, FIMBW, intestinal activities of amylase, lipase, Na+, K+-ATPase, CK, complex I, III and IV, intestinal microvilli length, number of mitochondrial per field, ΔΨm, the P-AMPK/T-AMPK ratio, PGC-1β protein expression as well as the transcriptions of AMPKα1, AMPKα2, PGC-1β, TFAM, Opa-1, ND-1 and COX-1 and 2, while the opposite was true for ATP, AMP and ROS, and the transcriptions of Drp-1, Fis-1 and Mff. Dietary thiamine concentrations significantly increased DGC, GRMBW, intestinal activities of amylase, Na+, K+-ATPase, CK, complex I and IV, intestinal microvilli length, number of mitochondrial per field, ΔΨm, the P-AMPK/T-AMPK ratio, PGC-1β protein expression as well as the transcriptions of AMPKα1, AMPKα2, PGC-1β, Opa-1, ND-1, COX-1 and 2, SGLT-1 and GLUT-2. Furthermore, a significant interaction between dietary carbohydrate and thiamine was observed in DGC, GRMBW, intestinal activities of amylase, CK, complex I and IV, ΔΨm, the AMP/ATP ratio, the P-AMPK/T-AMPK ratio, PGC-1β protein expression as well as the transcriptions of AMPKα1, AMPKα2, PGC-1β, Opa-1, COX-1 and 2, SGLT-1 and GLUT-2. Overall, thiamine supplementation improved growth performance, and intestinal mitochondrial biogenesis and function of M. amblycephala fed HC diets.