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Articles by Minda Azhar
Total Records ( 2 ) for Minda Azhar
  Minda Azhar , Dessy Natalia , Sumaryati Syukur , Vovien and Jamsari
  Fructose and Fructo-Oligosaccharides (FOS) are derived more practical from the enzymatic hydrolysis reaction of inulin. In this study, the gene fragments that encodes inulin hydrolysis enzyme were isolated from genomic B. licheniformis by Polymerase Chain Reaction (PCR) technique using new primers designed on conserved domain in family GH32 enzymes. Gene fragments were cloned into pGEM-T vector with E. coli as host cells and determined the sequence of nucleotide bases. Size of the gene fragment have been found 539 bp using the DPE.slF and DPE.eR primer pair. The gene fragment encodes 179 amino acid residues of protein fragment. The protein fragment has high homology with levanase of Bacillus subtilis BSn5, levanase of Bacillus subtilis subsp. subtilis str 168, exoinulinase of Pseudomonas mucidolents, exoinulinase of Paenibacillus polymyxa, exoinulinase of Geobacillus stearothermophilus, exoinulinase of Paenibacillus Aloe sp-11 and exoinulinase of Paenibacillus polymyxa SC2. The homology were 97, 97, 62, 62, 61, 62 and 62%, respectively. The primers can use to isolate gene fragment that encodes inulin hydrolysis enzyme from the Bacillus genus.
  Anni Faridah , Rahmi holinesti , Minda azhar , Nadilla Cahyani and Daimon Syukri
  Background and Objective: Natural jam from the peel of dragon fruit is a product to enhance the economic value of the waste of dragon fruit’s peel. The study aimed to optimize a recipe for production a natural jam from the peel of dragon fruit. Materials and Methods: A response surface methodology with central composite design was used to investigate the effects of three independent variables; X1: The concentration of the peel of dragon fruit, X2: Processing time and X3: Sugar; on the sensory qualities of the jam such as color and texture. Results: The three independent variables had significant effects (p<0.05) for all response variables where the optimum recipe of the jam consisted of 1096,55 g of the peel of dragon fruits, 3954 min of processing time and 791.24 g of sugar, theoretically. Conclusion: The results suggest that the utilization of the peel of dragon fruit has potential as raw material for the production of a consumer’s acceptable functional food.
 
 
 
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