Introduksi Pangan Lokal pada Produk Olahan Ikan sebagai Upaya Peningkatan Daya Saing

LOCAL FOOD INTRODUCTIONS INTO FISH PROCESSED PRODUCT AS A WAY TO ENHANCE COMPETITIVE VALUE. Bilayuk Village is one of 18.25% underdeveloped village with IDM (Village Development Index) score below 0.491. Based on Forum Group Discussion results with village officials, one of the main reasons is the village’s human resources lack of knowledge. The lack of human resources knowledge leads to unutilised village’s local food. The abundant and unutilised local foods are tubers and san-sankng leaves. The tuber has potential as filling agent to reduce the amount of fish use in fish processed product, and san-sankq leaves can be used as flavour enhancer substitute (MSG). Therefore, in this community service activity, we provide training and assistance to fish cultivators in Bilayuk village to process the harvest into hekeng which enriched with tubers filling and used san-sankq leaves for seasoning. The purpose of the activity is to increase local competitive value of Bilayuk village with increasing knowledge in fish processing by processed it into hekeng made from local food. The results showed that there is increasing knowledge since audience never made hekeng and processing food without flavour enhancer before, 77% target audience understand how to make hekeng, 22% target audience really like the result, and the rest of the audience just like the result. All audience are practising how to make hekeng for their family consumption. The audience are expected to have interest to make hekeng to increase their family income.

Glutamic acid and its Sodium salt Glutamate(Aji-no-moto)

Glutamic acid is an alpha amino acid that is used by almost all living beings. It is non–essential acidic amino acid. MSG (Mono Sodium Glutamate) is a food additive. MSG is a flavour enhancer. It is traded under the name Aji–no–moto. MSG elicits a unique taste known as UMAMI as a 5th basic taste different from the other basic tastes(bitter, salty, sour, sweet). It is generally used in treatment of hepatic coma. It causes various health hazards. A higher dose of Aji–no–moto is associated with increased risk of obesity. Excessive consumption of it promotes cancer growth.

Monosodium Glutamate Toxicity and the Possible Protective Role of L–Carnitine

Monosodium glutamate is naturally available non-essential amino acids, which found in naturally occurring foods and used as flavour enhancer worldwide. Monosodium glutamate is believed to be linked with diverse health problems. The aim of the study was toxic effects of monosodium glutamate (MSG) and the protective role of L-carnitine, light on the available literature from last 25 years about diverse toxicity studies which had been carried out on animal and human models. Google scholar, NCBI, PUBMED, EMBASE, Wangfang databases, and Web of Science databases were used to retrieve the available studies. MSG was linked with deleterious effects particularly in animals including induction of obesity, diabetes, hepatotoxic, neurotoxic and genotoxic effects showed in Literature. Few reports revealed increased hunger, food intake, and obesity in human subjects due to MSG consumption. Hepatotoxic, neurotoxic, and genotoxic effects of monosodium glutamate on humans carried out very limitedly. High consumption of monosodium glutamate may be linked with harmful health effects showed in available literatures. So, it is recommended to use common salt instead of MSG. Furthermore, intensive research is required to explore monosodium glutamate–related molecular and metabolic mechanisms. L-carnitine can protect from Hepatotoxic, neurotoxic, renal impairment and genotoxic effects functionally, biochemically and histopathologically with a corresponding reduction of oxidative stress.

Efficacy of a simple liquid culture of Bacillus megaterium in suppressing grain discoloration disease of rice (Oryza sativa)

Grain discoloration (GD) of rice (Oryza sativa) is a disease complex that occurs on rice panicles as a result of infection by various fungi. Bacillus megaterium, a bacterial antagonist that is effective against sheath blight of rice, was cultured using either nutrient broth, potato dextrose broth or a common household flavour enhancer. Preliminary data from a single experiment suggested that all three cultures supported growth of the bacterium. Spraying diluted bacterial nutrient-broth culture onto rice (var. RD 31) three times (41, 84 and 96 days after transplanting) reduced the mean severity of GD as a result of the field trials from three consecutive growing seasons. The spray did not affect the percentage germination of the rice seeds after they had been stored for three months in the laboratory at room temperature (26ºC—32ºC).

THE EFFECT OF ADMINISTERING RHIZOME EXTRACT OF CURCUMA (Curcuma Xanthorrhiza Roxb.) AT VARIOUS DOSES ON THE THICKNESS OF VAGINAL EPITHELIUM IN MICE (Mus Musculus) EXPOSED TO MSG

<p><em>The us</em><em>age</em><em> of Monosodium Glutamate (MSG) as flavour enhancer in food is increasing and has reached alarming condition. Excessive consumption of MSG results in the formation of a number of free radicals in the body and affects the function of hypothalamus. A disturbed hypothalamus results in the decline of estrogen levels, and in turn, this estrogen deficiency causes a decrease in vaginal epithelial proliferation in which epithelial cells become thinner. Giving antioxidants might help to address these problems. One of the plants that is rich in antioxidant and grow in mass in Indonesia is curcuma. This study is aimed at analyzing the effect of giving curcuma extract (Curcuma Xanthorrhiza Roxb.) with varying doses on the thickness of vaginal epithelium in mice that are exposed to MSG. The research design employed in the study is true experimental posttest only control group by using 5 groups, namely: K1 (CMC-Na), K2 (MSG), P1 (MSG + curcuma rhizome extract dose of 0,4mg/gr BW), P2 (MSG + curcuma rhizome extract dose of 0,8mg/gr BW), P3 (MSG + curcuma rhizome extract dose of 1,2mg/gr BW). Vagina of each mouse was taken and studied to measure its epithelial thickness by using a 40x magnification on Olympus micrograph microscope. Data were then analyzed using One Way ANOVA. The results show that there is no significant difference in the thickness of vaginal epithelium in each treatment (ρ-value 0.341). Therefore, it can be concluded that the extract of curcuma rhizome does not have a significant influence on the thickness of vaginal epithelium in mice that are exposed to MSG.</em><em></em></p><p> </p><table border="0" cellspacing="0" cellpadding="0"><tbody><tr><td valign="top" width="432"><p><strong>Keywords :</strong><em> MSG, Curcuma Xanthorrhiza, epithelium, vagina.</em></p></td></tr></tbody></table>

THE EFFECT OF ADMINISTERING RHIZOME EXTRACT OF CURCUMA (Curcuma Xanthorrhiza Roxb.) AT VARIOUS DOSES ON THE THICKNESS OF VAGINAL EPITHELIUM IN MICE (Mus Musculus) EXPOSED TO MSG

<p><em>The us</em><em>age</em><em> of Monosodium Glutamate (MSG) as flavour enhancer in food is increasing and has reached alarming condition. Excessive consumption of MSG results in the formation of a number of free radicals in the body and affects the function of hypothalamus. A disturbed hypothalamus results in the decline of estrogen levels, and in turn, this estrogen deficiency causes a decrease in vaginal epithelial proliferation in which epithelial cells become thinner. Giving antioxidants might help to address these problems. One of the plants that is rich in antioxidant and grow in mass in Indonesia is curcuma. This study is aimed at analyzing the effect of giving curcuma extract (Curcuma Xanthorrhiza Roxb.) with varying doses on the thickness of vaginal epithelium in mice that are exposed to MSG. The research design employed in the study is true experimental posttest only control group by using 5 groups, namely: K1 (CMC-Na), K2 (MSG), P1 (MSG + curcuma rhizome extract dose of 0,4mg/gr BW), P2 (MSG + curcuma rhizome extract dose of 0,8mg/gr BW), P3 (MSG + curcuma rhizome extract dose of 1,2mg/gr BW). Vagina of each mouse was taken and studied to measure its epithelial thickness by using a 40x magnification on Olympus micrograph microscope. Data were then analyzed using One Way ANOVA. The results show that there is no significant difference in the thickness of vaginal epithelium in each treatment (ρ-value 0.341). Therefore, it can be concluded that the extract of curcuma rhizome does not have a significant influence on the thickness of vaginal epithelium in mice that are exposed to MSG.</em><em></em></p><p> </p><p><strong>Keywords :</strong><em> MSG, Curcuma Xanthorrhiza, epithelium, vagina.</em><em></em></p>