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Articles by Irma Isnafia Arief
Total Records ( 5 ) for Irma Isnafia Arief
  Isyana Khaerunnisa , Muhammad Pramujo , Irma Isnafia Arief , Cahyo Budiman , Asep Gunawan , Jakaria and Cece Sumantri
  Myostatin, or growth and differentiation factor-8 (GDF-8), is a member of the Transforming Growth Factor (TGF)-β superfamily. This family functions as a negative regulator of skeletal muscle. Mutations in exon 2 have been reported to convert Thymine into Guanine (T4842G) that alters the amino acid leucine into arginine, which is associated with body weight in chickens. The objectives of this study were to identify the polymorphism of T4842G mutation in the myostatin gene in Indonesian chickens and evaluate their effects on carcass characteristics. The gene polymorphism was identified with the Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) method using the BsrI restriction enzyme. The effect of genotype on carcass and meat quality was analyzed using the SAS General Linear Model (GLM) procedure. Genotyping was performed on 332 chickens from 7 Indonesian chicken populations (Kampung, Merawang, Sentul, Cobb broiler, F1 crossbreed of Kampung x layer, F1 crossbreed of Kampung x Cobb broiler and F2 crossbreed of Kampung x Cobb broiler). The product of amplification was 247 bp. The myostatin|BsrI locus was polymorphic in all populations, producing two alleles (G and T) and three genotypes (GG, GT, TT). Results from the analysis of the allele and genotype frequency showed that the T allele had a higher frequency than the G allele in all populations, except for the F1 crossbreed of the Kampung x Cobb broiler chicken population, which had equal allele frequencies. A significant effect was found between genotype and carcass characteristics in the F2 crossbreed Kampung x Cobb broiler chickens. A SNP in the coding region of myostatin in exon 2 was associated with live weight, carcass weight, breast weight, thighs weight, drum sticks weight, wings weight, breast muscle weight, thighs muscle weight, drum sticks muscle weight and free water. Here, the association of myostatin|BsrI gene polymorphism with chicken carcass characteristics in Indonesian chickens has been demonstrated, providing evidence that myostatin might be an important candidate gene for chicken carcass characteristics.
  Setiawan Putra Syah , Cece Sumantri , Irma Isnafia Arief and Epi Taufik
  Background and Objective: Dangke is a traditional cheese from South Sulawesi that has been developed by the people of the Enrekang district throughout history. The microbiota of this cheese consists of a wide variety of bacterial species. The majority of which belongs to Lactic Acid Bacteria (LAB) genera. The indigenous LAB of dangke could be a potential source of starter cultures and probiotics. The aim of this study was to isolate the LAB from dangke and identify them by 16S rRNA sequencing. Methodology: The dangke from Enrekang, South Sulawesi were collected. The LAB were identified by morphology (Gram staining and cell form), physiology (growth and viability in 6.5% NaCl and temperatures of 15, 37 and 45°C), biochemistry (catalase-negative test and CO2 production) and survival at low pH (2, 3, 4 and 7.2) and in bile salts (0.3%). Results: The results showed that 30 isolates were identified as LAB with Gram-positive, catalase-negative and rod-shaped characteristics. Ten LAB isolates from dangke had highest tolerance to low pH and bile salts. The isolates that were resistant to low pH and bile salts were A123K, A113L, A323L, B111K, B212K, B221L, B312K, B323K, C113L and C222L. The 16S rRNA gene could be amplified by Polymerase Chain Reaction (PCR) from 5 isolates (A323L, B111K, B323K, C113L and C222L) to obtain a single band on a 1% agarose gel. Conclusion: Identification by 16S rRNA gene sequencing showed all isolates were identified as Lactobacillus fermentum with a similarity index of approximately 99-100%.
  Hajrawati , Henny Nuraini , Irma Isnafia Arief and Dondin Sajuthi
  Background and Objective: The Cemba plant (Albizia lebbeckoides [DC.] Benth) is one of the members of the genus Albizia and has potential as a natural antimicrobial and antioxidant. This study was conducted to evaluate the antibacterial and antioxidant activities of the Cemba leaf extract (CLE). Materials and Methods: CLE was obtained from Cemba leaf powder macerated using aqueous ethanol (EtOH), aqueous food grade ethanol (FGEtOH) and distilled water (DW). The extract was filtered and evaporated using a vacuum rotary evaporator at 40°C until reaching 1/20 of the initial volume. The obtained filtrate was freeze-dried using a freeze-drying machine for 48 h. The obtained CLE was analysed for phytochemical compounds and measured for yield percentage, total phenolic content and total flavonoid content. The antibacterial activities of the CLEs were evaluated based on their inhibition activities against six pathogenic bacterial species using the disc diffusion method. The antioxidant activity and the antioxidant capacity of the CLEs were determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. Results: Phytochemical screening showed that alkaloids, flavonoids, saponins, triterpenoids and tannins were found in the CLEs extracted using several solvents. The antimicrobial assay indicated that the CLEs all had antibacterial activities against both Gram-positive and Gram-negative bacteria. The highest inhibition zone (p<0.05) was obtained in the CLE extracted by EtOH (15.16±0.56). The highest antioxidant activity was noted in the CLE extracted by EtOH, resulting in IC50 and antioxidant capacity values of 2.82±0.05 mg mL–1 and 14.72±0.14 mg VCE g–1, respectively. Conclusion: it is concluded that CLE has potential as a natural antimicrobial and antioxidant.
  Mohammad Sriduresta Soenarno , Cece Sumantri , Epi Taufik , Lilis Nuraida and Irma Isnafia Arief
  Background and Objective: Whey is a byproduct of the cheese industry in Indonesia, while buttermilk is a byproduct from processing butter that has not been used in Indonesia. Whey and buttermilk residues have a very high nutrient value, especially for the growth of microbes. Lactobacillus plantarum (L. plantarum) IIA-1A5 is a lactic acid bacteria that was isolated from Indonesian local beef, Peranakan Ongole (PO). The availability of nutrients in whey and buttermilk provides an opportunity to utilize both as economically valuable growth media specifically for L. plantarum IIA-1A5. The objective of this research was to evaluate the L. plantarum IIA-1A5 fermentation pattern by using different growth media, whey but termilk and whey+skim (whey that was enriched by skimmed milk). Materials and Methods: Lactobacillus plantarum IIA-1A5 was grown in 3 different media: whey buttermilk and whey enriched by skim milk. The bacterial population and pH value were analyzed every 4 h during fermentation. The chemical composition of each media was determined. The best growth media was selected based on the growth rate and generation time of L. plantarum IIA-1A5 during fermentation. Crude antibacterial substances were collected from the best media and analyzed for antimicrobial activity against pathogenic bacteria. Results: Whey and buttermilk had a good nutritive value, including a high amino acid content and allowed complete growth of L. plantarum IIA-1A5. Whey+skim was the best growth medium for L. plantarum IIA-1A5 based on the bacterial generation time, which reached 1.96 h. Lactobacillus plantarum IIA-1A5 produced an antimicrobial substrate during a 20 h fermentation process. The cell-free supernatant, as an antimicrobial substrate, could inhibit pathogenic bacteria such as Staphylococcus aureus and Escherichia coli. Conclusion: The best medium for L. plantarum growth was whey+skim, based on the growth media composition, LAB population, growth rate, generation time and antimicrobial activities.
  Suharyanto , Henny Nuraini , Tuti Suryati , Irma Isnafia Arief and Dondin Sajuthi
  Background and Objective: Recent studies show that senduduk (Melastoma malabathricum L.) leaf extract contains phenolic compounds that could possibly be used as a food preservative. However, the study of extraction methods using edible solvents has been poorly explored. This study was conducted to investigate the impact of various maceration techniques for the extraction of senduduk leaves on antioxidant and antibacterial activity. Materials and Methods: The maceration conditions explored were distilled water (T1), distilled water with shaking (T2), ethanol 25% in distilled water (T3) and ethanol 25% in distilled water with shaking (T4). Results: The result showed that shaking application resulted in lower extract activity. The extract obtained from distilled water was not significantly different to the extract obtained from ethanol 25% in percent yield (11.69 and 9.83%, respectively), antioxidant activity (64.15 and 69.62 mg BHTE g–1, respectively) and antibacterial activity. All extracts had antibacterial activity against tested Gram-positive bacteria (Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes) and Gram-negative bacterium (Pseudomonas aeruginosa). The highest zone of inhibition was pointed out by the extract obtained from distilled water (15.16, 14.88, 12.10 and 15.56 mm for B. cereus, S. aureus, L. monocytogenes and P. aeruginosa, respectively). However, the extracts had no inhibitory activity toward the Gram-negative bacteria: Escherichia coli and Salmonella Typhimurium. Conclusion: The senduduk leaf extracted using distilled water without shaking has the potential to generate an extract that can be used as an antioxidant and antibacterial agent.
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