micro-Kjeldahl Method Research Articles

Potassium, sodium, and proximate analysis of steamed sponge cake from durian seed flour (Durio Zibethinus)

Steamed sponge is a conventional cake that enjoys widespread popularity and is highly cherished by the general population. The cake is commonly made using wheat flour. Given the present increase in demand for wheat flour, an alternative option for making steamed cakes is to utilize durian seed flour instead of additional wheat flour. Durian seed flour, which has excellent nutritional value for health, is made from processed durian seeds. This study aims to find out how much potassium and sodium are present in steamed sponge cake based on durian seed flour and to ascertain the quantities of fat, protein, and carbohydrate. Atomic absorption spectrophotometry was used to determine the levels of potassium and sodium in steamed sponge cake. The sodium levels were analyzed at a specific wavelength of 766.5 nm, whilst the potassium levels were analyzed at a distinct wavelength of 589 nm. The proximate analysis involves determining the protein content using the micro-Kjeldahl method, the fat content using the soxhletation method, and the carbohydrate content using the UV-VIS spectrophotometry method at a wavelength of 460 nm. The study found that steamed sponge cake contains approximately 44% carbohydrates, 28% protein, and 23% fat in terms of its nutritional composition. Furthermore, the potassium concentration measured 284 mg per 100 grams, whereas the sodium value was 62 mg per 100 grams.

Anti-cancer activity of secreted aspartyl proteinase protein from Candida tropicalis on human cervical cancer HeLa cells

Cervical cancer is the fourth leading cause of cancer-related death in women worldwide. Microbial products are valuable sources of anti-cancer drugs. The aim of this study was to isolate secreted aspartyl proteinase protein from Candida tropicalis, investigate its inhibitory effect on human cervical cancer HeLa cells, and analyze the expression profiling of selected nuclear stem cell-associated transcription factors. The presence of secreted aspartyl proteinase protein was confirmed by the expression of SAP2 and SAP4 genes in C. tropicalis during the yeast-hyphae transition phase. The enzyme was purified and characterized using the aqueous two-phase system purification method, as well as proteolytic activity and the Bradford and micro-Kjeldahl methods, respectively. The in vitro anti-cancer properties of secreted aspartyl proteinase protein were evaluated by MTT assay, microscopic image analysis, nitric oxide (NO) scavenging activity assay, intracellular reactive oxygen species (ROS) production assay, and RT-qPCR. The isolated C. tropicalis secreted aspartyl proteinase protein exhibited proteinase activity with values ranging from 93.72 to 130.70 μg/mL and 89.88–127.72 μg/mL according to the Bradford and micro-Kjeldahl methods, respectively. Secreted aspartyl proteinase showed effective cytotoxicity in HeLa cell line leading to significant morphological changes. Additionally, it exhibited increased free radical scavenging activity compared to the untreated control group, as evidenced by nitrite inhibition. ROS production increased in HeLa cells exposed to secreted aspartyl proteinase. The expression levels of the nuclear stem cell-associated transcription factors octamer-binding transcription factor 4 (OCT4), sex determining region Y-box 2 (SOX2), and Nanog homeobox (NANOG) were significantly downregulated in the HeLa cells treated with secreted aspartyl proteinase. Secreted aspartyl proteinase protein may be a promising anti-cancer agent, as it effectively affects gene expression and may ultimately reduce the development and progression of cervical cancer. Targeting the genes related to nuclear stem cell-associated transcription factors may provide a novel amenable to cancer treatment.

Bioactive Compounds Concentrations and Stability in Leaves of Ilex paraguariensis Genotypes

Yerba mate consumption has been stimulated by scientific discoveries that have identified high concentrations of bioactive compounds and their health benefits. We were interested in quantifying caffeine, theobromine, total phenolic compounds and protein concentrations in yerba mate genotypes and their stability over four years on the same plants. Mature leaves from adult yerba mate genotypes selected on a provenance and progenies trial were collected in August of 2015, 2016, 2017 and 2018. Methylxanthines (caffeine and theobromine) were quantified by High-Performance Liquid Chromatography (HPLC), total phenolic compounds by Folin–Ciocalteau spectrophotometric method and total protein analysis by the micro-Kjeldahl method. Genotype stability was analyzed through the AMMI (Additive Main effects and Multiplicative Interaction) procedure. Our results indicate large variations between genotypes regarding caffeine (0.035 to 2.385 g 100 g−1), theobromine (0.0004 to 1.772 g 100 g−1), total phenolic compounds (7.028 to 9.424 g 100 g−1), proteins (10.39 to 16.58 g 100 g−1) contents and the high stability of those compounds over the four evaluated years, on the same plants. This information, combined with the stability of bioactive compounds, establishes a significant potential for innovation within the Ilex paraguariensis species.

BROWNIES KACANG MERAH DAN DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI PROTEIN DAN ZAT BESI BAGI SISWA SEKOLAH DASAR

Consumption of vegetables and nuts in the community, especially elementary school age children is still low. Intake of vegetables and nuts can be obtained from snacks such as brownies. Red bean flour and moringa leaf flour which are added as ingredients for brownies can be used as snacks high in protein and iron in an effort to increase the intake of vegetables and nuts in elementary school-aged children. The aim of the study was to determine the effect of red bean flour and Moringa leaf flour formulations on organoleptic properties, protein content, and iron content. This research is an experimental study with a comparison formulation of red bean flour and Moringa leaf flour F1 50%: 50%, F2 70%: 30%, and F3 30%: 70%. The organoleptic test was carried out by 30 moderately trained panelists, then the best results were tested for protein content by the micro-kjeldahl method and iron content by the ICP-OES method. Data analysis used the Kruskal Wallis test, followed by the Mann Whitney test. Brownies that have the highest level of preference is the F2 formulation with a ratio of red bean flour and Moringa leaf flour 70%: 30%, color aspect 70% likes, aroma 63% likes, taste 84% likes, texture 80% likes and overall 84% likes . One serving is 60 grams and can meet 10.1% and 24.1%, respectively, of the daily protein and iron adequacy of elementary school-aged children. The results of statistical tests found significant differences between each product formulation. Further research can be done by adding jam or dried fruit to improve the scentand adding toppings to increase the attractiveness of the product as well as targeting research

Optimization of Protein Quality Assay in Normal, opaque-2, and Quality Protein Maize

The development of quality protein maize (QPM) was considered a significant leap toward improvement in the nutritional status of rural masses in developing countries. The nutritional quality of QPM is attributed to the higher concentration of essential amino acids, particularly lysine and tryptophan, in its kernel endosperm. However, the similarity in the grains of QPM and normal maize necessitates the development of a standard protocol to assess the protein quality of maize. The present study aimed at improving the protocol of protein quality assessment in QPM. For this purpose, endosperm defatting and protein estimation procedures were restandardized and optimized with respect to the protocol duration and its amenability for high-throughput analysis. Unlike normal maize, QPM andopaque-2mutants were completely defatted within a 48 h period. It was observed that the tryptophan content, calculated at each defatting interval, increased in the samples defatted for a longer duration. No significant differences were observed in the tryptophan content analyzed in the samples defatted for 48 and 72 h. Moreover, the endosperm protein estimated by using the Bradford method with certain modifications strongly correlated with the micro-Kjeldahl method (r= 0.9). Relative to the micro-Kjeldahl method, the Bradford method was found to be precise, rapid, and hazard-free. The present findings enable a testing protocol of reduced time duration that can be used in resource-poor settings for the determination of a protein quality assay in QPM. Overall, the present study effectively helped in reducing the defatting time by 24 h and protein estimation by 3 h as compared to the already established International Maize and Wheat Improvement Center protocol. This is expected to enable the aggregation of high-protein-quality maize to facilitate its commercialization.

Genetic Diversity and Characterization of Plant Growth-Promoting Effects of Bacteria Isolated from Rhizospheric Soils

Plant growth-promoting rhizobacteria (PGPR) have the potential to make a significant contribution to the development of sustainable agricultural systems. Generally, PGPRs function in three different ways, summarized as the synthesis of certain compounds for plants, facilitating the uptake of certain nutrients from the soil and protecting plants from diseases. This study aims to isolate plant growth-promoting bacteria from different plant rhizospheres from Ankara province, to reveal their genetic diversity, and to determine their plant growth-promoting properties. The identification of the 69 isolates was made according to the 16S rDNA sequence results and ARDRA analyses were also performed using AluI, HeaIII, and MspI enzymes. Nitrogen fixation, phosphate dissolving, IAA (indole-3-acetic acid) and siderophore production capacities of the 69 bacterial strains including 12 different genera (30 Pseudomonas, 13 Arthrobacter, 7 Bacillus, 4 Phyllobacter, 4 Variovorax, 3 Olivibacter, 3 Enterobacter, 2 Paenarthrobacter, 1 Stenotrophomonas, 1 Flavobacterium, 1 Caulobacter, 1 Paenibacillus) were evaluated in in vitro conditions. Nitrogen fixation capacities of 55 isolates varied between 2.29 and 46.11µgmL-1 according to micro-kjeldahl method. Among the strains studied, nifH gene was detected only in Paenibacillus polymyxa H8/2 strain. The highestPhosphorus dissolving and IAA production capacity (in tryptophan-added medium) of isolates were 186.52µgmL-1, and50.05μgmL-1 respectively, and 31 of 69 isolates were able to produce siderophore. Regarding antifungal activities, results showed that 31 bacterial isolates had antagonistic activities against at least one of the tested pathogens. Nitrogen fixation and phosphate solubilizing potential of the promising bacterial strains were determined through two-independent pot experiments with wheat and it has been found that they have positive effects on the yield parameters of wheat.

Chemical composition, vitamins, and minerals of family farming biribiri (Averrhoa bilimbi L.) in the Middle Doce River region, Minas Gerais, BrazilTítulo 12

ABSTRACT: This study evaluated physical characteristics, chemical composition, content of vitamin C, vitamin E, carotenoids, and minerals in biribiri fruits (Averrhoa bilimbi) from the Middle Doce River region (Minas Gerais, Brazil). Titratable acidity was determined by volumetric neutralization, pH by direct potentiometry, soluble solids by refractometry, humidity by gravimetry, ash by calcination in muffle, proteins by the micro-Kjeldahl method, dietary fiber by non-enzymatic gravimetric method and lipids using a Soxhlet extractor. Carotenoids and vitamin C were analyzed by high-performance liquid chromatography (HPLC) and vitamin E by HPLC with fluorescence detector. Fourteen minerals were analyzed by inductively coupled plasma atomic emission spectrometry. Biribiri showed high yield of edible portion (100%), low lipid, protein and carbohydrate content, and; consequently, low total energy value (25.36 kcal 100 g-1). The fruit also showed low dietary fiber content (0.62 g 100 g-1), total vitamin E (17.62 µg 100 g-1), total carotenoids (0.32 g 100 g-1), and high vitamin C, zinc, copper, iron content, manganese, molybdenum and chrome content. Regarding the heavy metals, the fruit showed no cadmium, and traces of aluminum and nickel. In conclusion, biribiri presented low energy value and expressive contents of dietary fibers, vitamin C, iron, manganese, molybdenum, chromium, zinc, and copper.

Formula “ke-kame-tu” high protein and zink as basic ingredients for under five years old supplementary feeding

The aim of the research was to create a “ke-kame-tu” formula high in protein and zinc. Making the formula "ke-kame-tu" using a randomized block design, taste data obtained by organoleptic test followed by ANOVA analysis. Protein analysis using the micro-kjeldahl method, and zinc analysis using the spectrophotometric method. The “ke-kame-tu” formula consists of a mixture of moringa leaf flour, red bean flour and tuna fish flour with the following ratio (gram) that is F1 (15-70-15); F2 (15-60-25); F3 (15-50-35); F4 (15-40-45); F5 (15-30-55); F6 (15-20-65). The nutritional content of the "ke-kame-tu" formula is as follows: a) Zinc content between 17.28% (F6) to 23.87% (F1), b) Protein content between 16.49% (F6) to 26.97% (F2), and c) Fat content is between 4.20% (F1) to 5.93% (F5). The ke-kame-tu formula contains complete essential amino acids, namely the amino acids histidine, threonine, arginine, methionine, valine, phenylalanine, iso leusie, leucine and lysine and as the limiting amino acid is methionine. Supplementary feeding (PMT) N1 protein content 10.138 g; N2 9.683 g; N3 9.097 g; N4 9.243 g; N5 10,473g and N6 10,197g. The best PMT based on the acceptability test by the panelists is the nugget product added with the F2 formula (15-60-25).

Application of Near Infrared Reflectance (NIR) spectroscopy to predict the moisture, protein, and fat content of beef for gourmet hamburger preparation

Near Infrared Reflectance (NIR) spectroscopy provides a rapid, easy to use, and non-destructive alternative to the methods traditionally employed in the determination of the chemical composition of food stuff, since it does not require reagents, time consuming procedures based on manual labor, and can determine multiple parameters simultaneously. Therefore, the use of NIR spectroscopy was evaluated in the quantification of the moisture, fat, and crude protein content of raw bovine meat, in order to support the development for industrial use of an Azorean Protected Geographical Indication (PGI) beef hamburgers, with a target fat content of 20 g/100 g. Sixty-six meat samples were studied, including the carcass cut of neck, shin, brisket, chuck and blade, flanks (thin flank and forequarter flank), plate ribs, ribs and flanks, mixture of unspecified cuts (minced meat), and commercial hamburgers. The samples were chemically analyzed according to standard methods, for moisture (drying method), total fat (solvent extract), and crude protein content (micro-Kjeldahl method). It was observed that the samples had a high fat content heterogeneity. The spectra of all samples were collected (400–2500 nm) and a calibration was performed using partial least squares regression (PLS) and cross validation. Several spectral pre-treatment techniques were applied, including the standard normal variate (SNV). The best calibration for the chemical properties under evaluation showed coefficient of determination (R2) and standard error of cross validation (SECV) values of 0.93 and 1.25%, respectively, for fat content, 0.89 and 0.99% for crude protein, and 0.72 and 2.18% for moisture. It was concluded that the use of NIR spectroscopy provides a good estimate of the fat and protein content of raw bovine meat.

Evaluation of Nutritional, Phytochemical, and Mineral Composition of Selected Medicinal Plants for Therapeutic Uses from Cold Desert of Western Himalaya.

The aim of this study was to determine the elemental and nutritive values of leaf parts of 10 selected wild medicinal plants, Acer pictum, Acer caecium, Betula utilis, Oxalis corniculata, Euphorbia pilosa, Heracleum lanatum, Urtica dioica, Berberis lycium, Berberis asiaticaand, and Quercus ilex, collected from the high hills of the Chitkul range in district Kinnaur, Western Himalaya. The nutritional characteristics of medicinal plant species were analyzed by using muffle furnace and micro-Kjeldahl methods, and the mineral content in plants was analyzed through atomic absorption spectrometry. The highest percentage of used value was reported in Betula utilis (0.42) and the lowest in Quercus ilex (0.17). In this study, it was found that new generations are not much interested in traditional knowledge of ethnomedicinal plants due to modernization in society. Therefore, there is an urgent need to document ethnomedicinal plants along with their phytochemical and minerals analysis in study sites. It was found that rural people in western Himalaya are dependent on wild medicinal plants, and certain steps must be taken to conserve these plants from extinction in the cold desert of Himalayan region. They are an alternative source of medicine because they contain saponin, alkaloid, and flavonoid etc. as well as minerals. The leaves used for analysis possesses good mineral content, such as Na, N, K, P, Zn, Fe, Cu, Mn, Ca, Mg, and S. Hence, in the current study it was observed that medicinal plants are not only used for therapeutic purposes, but they can also be used as nutritional supplements.

PHYSICOCHEMICAL CHARACTERIZATION OF JAMS, ARTINASAL, AND INDUSTRIAL PRODUCED FROM THE PRICKLY PEAR FRUIT OF OPUNTIA FICUS-INDICA L.

Objective: This research work is aimed at production and evaluation of the physical-chemical, and sensory qualities of jam produced from the prickly pear fruit from two varieties: Timgad region (Batna, semi-dry area), Elkseur (Bejaia, temperate zone), and an industrial: Roumais jam (Elkseur).
 Methods: The soluble solids content is determined by measuring the Brix at 20°C using a digital refractometer. Ash was determined by combustion of the sample in a muffle furnace at 550°C for 5 h. The total soluble sugar content was examined using phenol-sulfuric acid colorimetric method using a spectrophotometer (UV–VIS, Shimadzu). The total nitrogen content was determined by the micro-Kjeldahl method and total protein content was calculated using a 6.25 factor. Pectin content was determined by method of Golou and Bev. Reducing sugars were determined by the Fehling’s test. The crude fiber content was determined using the traditional Van Soest method. Lipid content was determined using a Soxhlet apparatus HT 1034 according to the procedure described by Huang. Sensory evaluation was carried out by 10 panelists using a 9-point Hedonic scale.
 Results: The physical and chemical analysis results give a very moderate total sugars (53.7; 46.4; and 23.2%), pectin (17.1; 16.0; and 12.0%), acidity (1.84; 1.45; and 2.9 g/100 g), °Brix (60; 62.3; and 27%), humidity (30.4; 32.4; and 71.8%), and fiber (13.3; 22.6; and 22.9%). The sensory results give for color (8.10; 6.62; and 7.22), for taste (7.89; 5.81; and 7.44), for odor (8.20; 6.64; and 7.98), and for texture (7.50; 8.30; and 5.23).
 Conclusion: It would be good to extend the field of study to a mixture of prickly pear to others fruit to develop other quality products (jam, jelly, syrup, and candy) in the innovation framework.

Proximate analysis and nutrient content estimation of marine fish species of saint martin’s island in Bangladesh

Saint Martin’s Island is a unique coral island in Bangladesh. Locally available fish species (both fresh and dry fish) were collected from the island to study moisture, ash, fat, protein content, fatty acid compositions and heavy metals. Fish oil was extracted from samples by solid phase dispersion method and fatty acid compositions were analyzed by GC-FID. Protein content in fresh fish samples was determined by the micro-Kjeldahl method. Homogenized samples were digested, filtered and analyzed by AAS for determining toxic heavy metals in the fish samples. The fresh fishes appear to be a good source of dietary protein.
 Journal of Bangladesh Academy of Sciences, Vol. 44, No. 2, 191-195, 2020

Nutrition of fig (Ficus carica L.) under hydroponics and greenhouse conditions

In this investigation the extraction curve of macronutrients (N, P, K, Ca, Mg) and micronutrients (Fe, Cu, Zn and Mn) were determined in the cultivation of fig. A system of intensive production of fig in greenhouse and hydroponics was established with 1.25 plants m−2. The determination of the nitrogen content was done by the micro-Kjeldahl method. The P was by the yellow molybdovanadate method throughon a spectrophotometer. The K was determined by flamometry and the Ca, Mg, Fe, Cu, Zn and Mn were determined by atomic absorption spectrophotometry. Of the organs analyzed, the stem was the that accumulated more dry matter, then, the leaves and finally the fruits. The nutrient extraction dynamics presented similar upward behavior in all nutrients. The demand for macronutrients in decreasing order was N > K > P > Ca > Mg and for the micronutrients Cu > Fe > Mn > Zn.

Potential of mollusks from the coastal of Merauke as protein source for local community

Telebralia palutris, Cheritidea obtusa, Siliqua winteriana, and Polymesoda bengalensis are the types of mollusks consumed by the local community in Merauke. The purpose of this study was to investigate water content, ash content, protein content, and fat content in mollusks from the coastal of Lampu Satu, Merauke. Chemical composition was analyzed in an organic chemistry laboratory, Department of Chemical Engineering, Politeknik Negeri Ujung Pandang, Makassar. Analysis of protein content used semi micro-Kjeldahl method, while analysis fat contents use soxhletase. The result of the study revealed that the highest content of water, 78.66% was Telebralia palutris, the highest content of ash, 28.13% was Telebralia palutris, and the highest content of fat, 14.53% was Polymesoda bengalensis and the high content of protein 42.01 was Polymesoda bengalensis. Based on the result, Polymesoda bengalensis could be a good animal protein and fat resource to complete protein necessity and fat beside meat and fish. These Bivalvia and Gastropoda from Mollusca phylum are potential and have economic value to be developed as a protein and fat resources in completing of needs for Indonesia society in general and Merauke in particular.

English

Eleven (11) rhizobacteria identified as Azospirillum sp. isolated from the rhizosphere of maize plants grown in Ibadan, Oyo State, Nigeria were evaluated for ammonia production and nitrogen fixation. The micro-Kjeldahl method was used for the screening of the isolates for nitrogen fixation. Nitrogenase activity ranging from 1.20 to 10.60% was detected in seven of the eleven isolates. Results show that treatments with the application of organic fertilizers enhanced bacterial population and also showed higher nitrogenase activity in rhizosphere soil compared to inorganic fertilizer and control treatments. This showed that organic manure would be a better alternative to chemical fertilizers in maize farming. It was also observed from this study, that Azospirillum possess high nitrogenase activity allowing for the possibility of using this bacteria as a biofertilizer to improve soil fertility for improved and efficient farming. Key words: Rhizobacteria, rhizosphere, nitrogen fixation, nitrogenase activity, biofertilizer.

A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen

Fifty six Brazilian bee pollen samples were characterised, and their botanical and geographical origins were studied. The samples were also classified based on physicochemical and biological properties. The characterisation was done using Soxhlet extraction and micro-Kjeldahl methods, ashing at 550 °C, transmittance, microscopy, spectrophotometry, inductively coupled plasma optical emission spectrometry and high-performance liquid chromatography. As expected, the values of proteins (7.9–32.2 g/100 g), lipids (3.2–13.5 g/100 g), ash (1.9–3.6 g/100 g), carbohydrates (54.9–82.8 g/100 g), K (3.4–9.8 g/kg), Ca (0.9–4.1 g/kg), Mg (0.6–2.4 g/kg), Fe (46–1180 mg/kg), Na (20–374 mg/kg), Mn (25–215 mg/kg), Zn (30–101 mg/kg), Cu (7.4–19.7 mg/kg), total phenolics (6.5–29.2 mg GAE/g) and flavonoids (0.3–17.5 mg QE/g) as well as the phenolic profiles varied among the samples. In general, the products had high antioxidant capacity (ORAC: 133–563 μmol TE/g; DPPH: 9.4–155 μmol TE/g) and the antimicrobial capacity varied according to the sample and microorganism tested. The instrumental colour parameters could be used as indicators of some minerals. Based on multivariate approaches, bee pollen from Southern Brazil seemed to have a higher biological potential, whereas products from the Northeast region had higher calcium and magnesium levels. Similarities were identified in bee pollen containing C. nucifera or Brassica, and monofloral bee pollen seemed to have higher mineral content than heterofloral bee pollen.

MOLECULAR PROFILE, PURITY AND PRESENCE OF TRYPSIN INHIBITORS IN COWPEA PROTEIN ISOLATES

ABSTRACT The most-used preparation process of protein isolates (PI) involves the isoelectric precipitation of the protein. Heating shortens the preparation time but this procedure may affect the purity, yield, molecular profile of the protein, and the activity of the trypsin inhibitor. This study aimed to investigate the effect of heating in the production of cowpea protein isolates. Crude whole beans (WB) were defatted with hexane, and the protein isolates obtained by isoelectric precipitation with (HPI), and without (NHPI) heating. The protein content of the WB and the PI was determined by the micro-Kjeldahl method, and the extraction yield estimated from the protein content at the end of extraction in relation to this content in the raw material. Possible losses of protein fractions were followed by SDS-PAGE, and the trypsin inhibitor activity determined by an enzymatic assay (BAPNA: benzoyl-DL-arginine-p-nitroanilide). Protein content in HPI was 83.3%, less than in the NHPI (92.2%). The HPI yield was lower (40.0%) as compared to the NHPI (42.3%). Electrophoresis indicated bands ranging from 13 to 262 kDa in WB; and the NHPI presented a protein fraction’s profile closer to that of the WB than to the HPI. The WB had the trypsin inhibitor activity, expressed as Trypsin Inhibitory Units (TIU), of 32.5±0.5 TIU /mg-protein; HPI showed 12.7±0.5 TIU /mg-protein (39% of that observed in WB) and the NHPI, 8.3±0.2 TIU /mg-protein (25.5%). Heating reduces the yield and purity of proteins in the isolates. However, the inhibitory activity of trypsin cowpea is most affected by the isolation procedure.

The Increase in Nutritional Status by Fermented Milk Supplement on Elementary School Children from Fisherman's Village in Bantul, Yogyakarta Province of Indonesia

Abstract: Probiotics drinks, containing Lactobacillus, were rapidly developed because of its benefit to the health. The bacteria reduced the pathogenic microorganism growth such as virus, fungi, and protozoa. The nutritional status is influenced by food intake, immunity and infection. The children of fisherman’s village are included in the insecure nutrition group because of the low social economic status and healthy living behavior. The aim of this research was to know the influence of daily consumption of probiotics in fermented milk to the nutrition status in elementary school children. This research is quasi-experimental with pretest-posttest control group design. Subjects of 95 elementary school children were divided into 2 groups: 62 children as treatment group and 33 children as control group. Determination of nutritional status is based on anthropometry according to CDC 2000 (BMI-age) growth-chart; and the biochemistry parameter consist of the level of serum total protein, albumin, blood urea nitrogen (BUN), urine creatinine and hemoglobin. Determination of serum total protein and BUN were carried out by Microkjeldahl method, hemoglobine by cyanmet hemoglobin method, albumin by dye-binding method, and creatinine level by Jaffe reaction method. The infection status was determined by anamnesis and laboratory examination of feces which was conducted to find the parasite in the stool. Of sixty five ml fermented milk, that contains of 6.5 x 109 Lactobacillus shirota strain, was consumed every day in 37 days. The data was analyzed by Wilcoxon test for nonparametric data and paired T-test for parametric data. The result shows that after the treatment, it increased the nutritional status athropometrically from underweight to normal (12.9%) and overweight to normal (3.23%). In biochemically, it increased the total protein level from 6,111 to 6,705 mg/dL (p=0,001) and decreased the BUN from 42,709 to 41,127 mg/dL (p=0,004) significantly eventhough it was in normal range. The conclusion is that consuming fermented milk for 37 days in children is proven to enhance the nutritional status both by anthropometric and biochemistry parameter. Keywords: probiotic, nutritional status, Lactobacillus, fermented milk supplement

Pengaruh Lama Perendaman Dengan Perasan Jeruk Lemon dan Garam Dapur Terhadap Kadar Protein Tahu

abstractTofu is one of the healthy foods because of the relatively high protein content. In know that stored at room temperature will only last for 1-2 days. Therefore, many sellers know who gives the formalin to preserve know. Whereas the use of formaldehyde is very harmful for health. One of the efforts to secure the preservation know that the provision of 10% lemon juice and salt to 4% who will preserve up to 6 days at room temperature. Just know that the old storage can cause denaturation of proteins which can result in decreased levels of protein out. This study aims to investigate the influence of soaking in lemon juice and salt to the protein content out. The protein content was obtained through laboratory know the Micro-Kjeldahl method. The sample was 8 were divided into 4 groups: control, know by soaking for 1 day, 3 days and 6 days. To determine the effect of soaking the protein content out statistical analysis used ANOVA and continued to LSD. The results of the data analysis ANOVA test showed that there was no effect of soaking time with the lemon juice and salt to the protein content of tofu (p values> 0.05). Average protein content know that soaked for 1 day 13.24%, 12.78% and 3 days 6 days 12.34%. So it can be concluded that aging out with lemon juice and salt has no effect on protein levels out. Therefore preservation know this way is relatively safe and does not reduce the levels of proteins out.Keyword : tofu, lemon, protein level

Amino Acid Profiles, Total Nitrogen Contents, and Computed-Protein Efficiency Ratios of Manihot esculenta Root and Dioscorea rotundata Tuber Peels

Tuberous roots of cassava and yam are major sources of dietary carbohydrate to human, alternative sources of energy in livestock feeds, and sources of starch in small-scale industries. Investigations on amino acid profiles, total nitrogen contents, and computed-protein efficiency ratios (C-PER) of tuberous root peels of Manihot esculenta Crantz and Dioscorea rotundata Poir. were carried out. Amino acid analysis was carried out using ion-exchange chromatography methods. Total nitrogen content was measured using the micro-Kjeldahl methods. The C-PER was calculated using regression equation. The concentrations of amino acids detected in the cassava peels ranged from 0.54 to 6.54 g/100 g protein, whereas those of yam peels were between 0.37 and 6.25 g/100 g protein. The total amino acid concentration of the cassava peels was not significantly (p>0.05) higher than that of the yam peels. Essential amino acid scores showed that Phe + Tyr and Met + Cys were the most abundant and limiting amino acids, respectively, in cassava and yam peels. The percentage nitrogen content and C-PER of the cassava peels were significantly (p<0.05) higher than those of the yam peels. The cassava and yam peels were not sources of good quality proteins. Therefore, the use of cassava or yam peels as livestock feeds should be supplemented with other sources rich in good quality proteins.