Bahasa sangat penting karena tanpa bahasa dunia akan mati, dan alangkah lebih baiknya jika dipela... more Bahasa sangat penting karena tanpa bahasa dunia akan mati, dan alangkah lebih baiknya jika dipelajari hingga sejarahnya pula.
ABSTRACT Pureed onion is one of the most suitable food materials as a ready-to-use ingredient. In... more ABSTRACT Pureed onion is one of the most suitable food materials as a ready-to-use ingredient. In general, after one week of storage, the color of purred onion changes to brown. Different concentration of ascorbic acid significantly affected the total color and physico-chemical properties of onion puree during storage at C. However, adding ascorbic acid did not have any significant effect on smell. The most important role of ascorbic acid is keeping original color and enhancing acidity. Using 5 g kg -1 ascorbic acid as the best concentration of ascorbic acid is more economical and improves the quality of puree onion and helps to stabilize color of cold stored onion puree with less browning, and better visual quality than control sample.
Studies on effects of gamma irradiation on the immature stages of fruit fly, Bactrocera papayae w... more Studies on effects of gamma irradiation on the immature stages of fruit fly, Bactrocera papayae was conducted in MINTec Sinagama, Malaysian Nuclear Agency, Dengkil, Selangor using a Co-60 source. Egg, 1st instars larvae, 2nd instars larvae, 3rd instars larvae and pupae stages were treated separately with dosages 100Gy to 400Gy to determine the most tolerance stage and the optimum dose to provide quarantine security. Each treatment will involve with a minimum of 100 individuals per doses and a minimum of four replicates. Target doses were monitored by a Fricke dosimeter. Behavioral events between developmental stages, such as the hatch from egg to 1st instar larva, pupation from the 3rd instar larva to pupa, and eclosion from pupa to adult, were used as criteria to determine the effect of irradiation. Failure of all these events increased with increasing doses. However, the rates of developmental inhibition were different among three behavioral events. Egg hatch was completely inhibi...
Yersini enterocolitica in this study is defined non sensu stricto on the basis of biochemical pro... more Yersini enterocolitica in this study is defined non sensu stricto on the basis of biochemical properties not fitting strictly to patterns used for classification on the genus level as recommended in the Bergey's manual. They are biochemically atypical, including KCN-positive, Simmon's citrate-positive and lactose (10%)-positive. All of the isolates were grouped into biotype 1A and untypable by latex agglutination test for pathogenic Y. enterocolitica. the related species also showed atypical characteristics, including Simmon's citrate-positive, esculin-positive, inositol-positive and non-motile at 25 C, making their exact classification difficult. The four atypical Yersini Yersinia spp. were readily distinguishable by sucrose, melibiose, rhamnose and raffinose fermentation. The results of serotyping and biotyping showed that the isolated Y. enterocolitica strains belonged to the category of the environmental strains. PCR analysis indicates that all of the tested Yersinia...
ABSTRACT Since ionizing irradiation has been used for sterilizing various kinds of food by way of... more ABSTRACT Since ionizing irradiation has been used for sterilizing various kinds of food by way of securing food safety, the development of versatile detection methods of irradiated foods is needed for appropriate management. In an effort to distinguish between irradiated and non-irradiated meats, a detection method of oxidative base damages on DNA using chemiluminescence enzyme-linked immunosorbent assay (ELISA) with anti-8-hydroxy-2’-deoxyguanosine antibody was developed. In the course of optimization of reaction conditions for ELISA, a 30-mer synthetic oligo-nucleotide containing an 8-hydroxyguanine (8-oxoG) was used. Under the optimized conditions, the correlation between chemiluminescence intensity and 8-oxoG content in oligo-nucleotides was obtained. It was shown that this chemiluminescence ELISA method can be applicable to chicken, beef and pork that were irradiated over 3 kGy. Twenty milligrams of a loaf of meat were enough to distinguish between irradiated and non-irradiated meats by this method.
The onion was first pureed and then added with 0.5% ascorbic acid before it was γ-irradiated at 2... more The onion was first pureed and then added with 0.5% ascorbic acid before it was γ-irradiated at 2 kGy. The puree was then stored at 4, 10 and 27C for up to 28 days. Changes monitored included pH, titratable acidity, total soluble solids, color, total bacteria and yeast counts, organic acids and sensory property of the puree. Results show that the combined treatments reduced the contamination levels of the total bacteria and yeasts, and it helped to stabilize the color, and other physicochemical properties, such as pH, acidity, organic acid composition and contents of cold-stored onion puree. This study has shown that onion puree kept the initial color of fresh onion puree after 2 kGy γ-irradiation if it contained 0.5% ascorbic acid and storage at 4C for 28 days.
The present study was conducted to evaluate the effect of different doses (0, 1, 2, 3, 5 and 7 kG... more The present study was conducted to evaluate the effect of different doses (0, 1, 2, 3, 5 and 7 kGy) of g-irradiation on the physicochemical properties (pH, titratable acidity, total soluble solid, color, organic acid content), and also the microbial and sensory qualities of onion puree during cold storage at 4C for 28 days. The different doses of g-irradiation were found to not have any negative effect on titratable acidity, pH, total soluble solid and organic acid contents of onion puree immediately after irradiation and also during cold storage. Irradiation at 3 kGy and above was able to control the development of yeasts and molds in the onion puree, but had negative effects on the color and sensory quality of the onion puree. This study indicates that irradiation at 2 kGy reduced microbial counts with minimum adverse effects on color and sensory qualities.
Mas gagah berubah! Ya, sudah beberapa bulan belakangan ini Masku, sekaligus saudara kandungku sat... more Mas gagah berubah! Ya, sudah beberapa bulan belakangan ini Masku, sekaligus saudara kandungku satu-satunya itu benar-benar berubah ! Mas Gagah Perwira Pratama, masih kuliah di Teknik Sipil UI semester tujuh. Ia seorang kakak yang sangat baik, cerdas, periang dan tentu saja... ganteng! Mas Gagah juga sudah mampu membiayai kuliahnnya sendiri dari hasil mengajar privat untuk anak-anak SMA.
Bahasa sangat penting karena tanpa bahasa dunia akan mati, dan alangkah lebih baiknya jika dipela... more Bahasa sangat penting karena tanpa bahasa dunia akan mati, dan alangkah lebih baiknya jika dipelajari hingga sejarahnya pula.
ABSTRACT Pureed onion is one of the most suitable food materials as a ready-to-use ingredient. In... more ABSTRACT Pureed onion is one of the most suitable food materials as a ready-to-use ingredient. In general, after one week of storage, the color of purred onion changes to brown. Different concentration of ascorbic acid significantly affected the total color and physico-chemical properties of onion puree during storage at C. However, adding ascorbic acid did not have any significant effect on smell. The most important role of ascorbic acid is keeping original color and enhancing acidity. Using 5 g kg -1 ascorbic acid as the best concentration of ascorbic acid is more economical and improves the quality of puree onion and helps to stabilize color of cold stored onion puree with less browning, and better visual quality than control sample.
Studies on effects of gamma irradiation on the immature stages of fruit fly, Bactrocera papayae w... more Studies on effects of gamma irradiation on the immature stages of fruit fly, Bactrocera papayae was conducted in MINTec Sinagama, Malaysian Nuclear Agency, Dengkil, Selangor using a Co-60 source. Egg, 1st instars larvae, 2nd instars larvae, 3rd instars larvae and pupae stages were treated separately with dosages 100Gy to 400Gy to determine the most tolerance stage and the optimum dose to provide quarantine security. Each treatment will involve with a minimum of 100 individuals per doses and a minimum of four replicates. Target doses were monitored by a Fricke dosimeter. Behavioral events between developmental stages, such as the hatch from egg to 1st instar larva, pupation from the 3rd instar larva to pupa, and eclosion from pupa to adult, were used as criteria to determine the effect of irradiation. Failure of all these events increased with increasing doses. However, the rates of developmental inhibition were different among three behavioral events. Egg hatch was completely inhibi...
Yersini enterocolitica in this study is defined non sensu stricto on the basis of biochemical pro... more Yersini enterocolitica in this study is defined non sensu stricto on the basis of biochemical properties not fitting strictly to patterns used for classification on the genus level as recommended in the Bergey's manual. They are biochemically atypical, including KCN-positive, Simmon's citrate-positive and lactose (10%)-positive. All of the isolates were grouped into biotype 1A and untypable by latex agglutination test for pathogenic Y. enterocolitica. the related species also showed atypical characteristics, including Simmon's citrate-positive, esculin-positive, inositol-positive and non-motile at 25 C, making their exact classification difficult. The four atypical Yersini Yersinia spp. were readily distinguishable by sucrose, melibiose, rhamnose and raffinose fermentation. The results of serotyping and biotyping showed that the isolated Y. enterocolitica strains belonged to the category of the environmental strains. PCR analysis indicates that all of the tested Yersinia...
ABSTRACT Since ionizing irradiation has been used for sterilizing various kinds of food by way of... more ABSTRACT Since ionizing irradiation has been used for sterilizing various kinds of food by way of securing food safety, the development of versatile detection methods of irradiated foods is needed for appropriate management. In an effort to distinguish between irradiated and non-irradiated meats, a detection method of oxidative base damages on DNA using chemiluminescence enzyme-linked immunosorbent assay (ELISA) with anti-8-hydroxy-2’-deoxyguanosine antibody was developed. In the course of optimization of reaction conditions for ELISA, a 30-mer synthetic oligo-nucleotide containing an 8-hydroxyguanine (8-oxoG) was used. Under the optimized conditions, the correlation between chemiluminescence intensity and 8-oxoG content in oligo-nucleotides was obtained. It was shown that this chemiluminescence ELISA method can be applicable to chicken, beef and pork that were irradiated over 3 kGy. Twenty milligrams of a loaf of meat were enough to distinguish between irradiated and non-irradiated meats by this method.
The onion was first pureed and then added with 0.5% ascorbic acid before it was γ-irradiated at 2... more The onion was first pureed and then added with 0.5% ascorbic acid before it was γ-irradiated at 2 kGy. The puree was then stored at 4, 10 and 27C for up to 28 days. Changes monitored included pH, titratable acidity, total soluble solids, color, total bacteria and yeast counts, organic acids and sensory property of the puree. Results show that the combined treatments reduced the contamination levels of the total bacteria and yeasts, and it helped to stabilize the color, and other physicochemical properties, such as pH, acidity, organic acid composition and contents of cold-stored onion puree. This study has shown that onion puree kept the initial color of fresh onion puree after 2 kGy γ-irradiation if it contained 0.5% ascorbic acid and storage at 4C for 28 days.
The present study was conducted to evaluate the effect of different doses (0, 1, 2, 3, 5 and 7 kG... more The present study was conducted to evaluate the effect of different doses (0, 1, 2, 3, 5 and 7 kGy) of g-irradiation on the physicochemical properties (pH, titratable acidity, total soluble solid, color, organic acid content), and also the microbial and sensory qualities of onion puree during cold storage at 4C for 28 days. The different doses of g-irradiation were found to not have any negative effect on titratable acidity, pH, total soluble solid and organic acid contents of onion puree immediately after irradiation and also during cold storage. Irradiation at 3 kGy and above was able to control the development of yeasts and molds in the onion puree, but had negative effects on the color and sensory quality of the onion puree. This study indicates that irradiation at 2 kGy reduced microbial counts with minimum adverse effects on color and sensory qualities.
Mas gagah berubah! Ya, sudah beberapa bulan belakangan ini Masku, sekaligus saudara kandungku sat... more Mas gagah berubah! Ya, sudah beberapa bulan belakangan ini Masku, sekaligus saudara kandungku satu-satunya itu benar-benar berubah ! Mas Gagah Perwira Pratama, masih kuliah di Teknik Sipil UI semester tujuh. Ia seorang kakak yang sangat baik, cerdas, periang dan tentu saja... ganteng! Mas Gagah juga sudah mampu membiayai kuliahnnya sendiri dari hasil mengajar privat untuk anak-anak SMA.
Uploads
Papers by ahmad zainuri
Drafts by ahmad zainuri