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Articles by Salam N. Aritonang
Total Records ( 7 ) for Salam N. Aritonang
  Salam N. Aritonang , Elsa Martineli and Risanti Eltiana
  The research of the length submersion effect of chicken meat in Virgin Coconut Oil (VCO) on the shelf life of chicken meat under room temperature storage was done by using 4 kg breast meat of 6 weeks old broiler. The design of experiment was a completely randomized design where the treatment were 4 different submersion period of chicken meat in virgin coconut oil for 0 h (A), 1 h (B), 2 h (C) and 3 h (D) with five replication. The variables observed were content of moisture and protein, bacteria colony count and the shelf life of chicken meat. The result of this research indicated that submersion length’s of the chicken meat in VCO has significantly decreased moisture content and bacteria colony count and increased the protein content and the shelf life of chicken meat. It showed that submersion of the chicken for 2 h in VCO has significantly improved the shelf life of the chicken meat (15 h) under room temperature.
  EIly Roza , M.S. Suardi , Ellyza Nurdin and Salam N. Aritonang
  It has been studied the utilization of cassava leaves as a source of livestock feed supplements by in-vitro for buffalo milked that maintain traditionally. The purpose of this research is to evaluation the utilization of Cassava Leaves Flour (CLF) as a food supplement concentrate in pellet form for buffaloes and its influence on rumen characteristics. Rumen liquid taken from the Slaughter House. The research is an experiment using the Completely Randomized Design (CRD) that consist of four treatments and five replications. The treatment were : 1. Feed A+ 0% CLF; 2. Feed B + 10% CLF; 3. Feed C + 20% CLF and 4. Feed D + 30% CLF. The variable was observed the concentration of NH3, bacteria count, total VFA production, Dry Matter Digestibility (DMD) and Organic Matter Digestibility (OMD) in the rumen. The result of this research indicated that the giving of Cassava Leaves Flour (CLF) as the source of carbon frame which can manipulating rumen with by pass protein is significantly (p<0.05) increase NH3, bacteria count, VFA production, dry matter digestibility and organic matter digestibility of rumen liquid. The Giving CLF up to 10% (treatment B) can be used as source of feed supplement for buffaloes that kept traditionally thus can improve the productivity of livestock.
  Salam N. Aritonang and Sri Melia
  The research on the utilization of milk processing by product (whey) as based edible film making with glycerol adding as plasticizer has been done. Two thousand milliliters of whey is added to ethanol 95% (1:1) and heated to 60°C and then added as much as 1% of the CMC and then treated with the addition of glycerol as much as 2.5% (A), 3% (B), 3.5% (C), 4% (D) and 4.5% (E) in randomized block design with five replications. This research aims to determine the effect of adding glycerol to the characteristics of the edible film. The Variable was observed in this research were the moisture, protein, pH, thickness, viscosity and shelf life of the edible film. Result of the research showed that the higher glycerol plasticizer adding was decreased of moisture and protein content significantly (p<0.01) and increased pH, thickness and shelf life of the edible film. The use of glycerol plasticizer as much as 4% is the optimum in producing good edible film.
  Salam N. Aritonang and Elly Roza
  The research aims to determine the potency of fresh cassava leaves (Manihot esculenta crantz) as natural anthelmintic on the goat performances. Cassava leaves is an important cash crop widely grown in tropical area, contained high level of protein and could be used as a protein supplement and natural anthelmintic in ruminants. The research was conducted in experimental methods by using 20 six and seven months old PE female goat weighing 18-19 kg. Completely Randomized Design (CRD) was used with four treatments and five replications to analyze the data. The treatments were the length of fresh cassava leaves feeding as much as 8% from live weight for 0 week (A), 3 weeks (B), 6 weeks (C) and 9 weeks (D). The variable was observed the performances of goat that consisted of the faecal egg count, dry matter intake and average daily weight gain. The result of this research indicated that the feeding of fresh cassava leaves for a long time was significantly decreased the faecal egg count and increased the dry matter intake and average daily weight gain. It is concluded that cassava leaves can be used as natural anthelmintic in the ration and can be given in the long term because it is very significant to increase the goats performance and reduce the faecal egg count.
  Salam N. Aritonang , Elly Roza , Evy Rossi , Endang Purwati and Husmaini
  Background: Okara is an industrial waste product resulting from the manufacture of soy milk or tofu. This waste is a pulp consisting of the insoluble parts of the soybean that remain after pureed soybeans are filtered during the production of soy milk and tofu. Okara is not widely used and is dumped into the environment, causing pollution. However, this waste contains nutrients and may be a good medium for the growth and development of microorganisms such as Lactic Acid Bacteria (LAB). Objective: The purpose of this study was to isolate and identify probiotic LAB from okara and determine their antimicrobial activity against pathogenic bacteria (Escherichia coli 0157, Staphylococcus aureus ATCC 25923 and Listeria monocytogenes EP01). Methodology: Isolation and purification of LAB were carried out on MRS agar supplemented with 0.2% CaCO3. Isolates were identified by morphological and physiological tests. Antibacterial activity was tested using the well diffusion method and the obtained data were analyzed descriptively. Twenty-four isolates were grown on MRS agar. Results: Sixteen isolates that exhibited growth at the clear zone were identified as gram positive, catalase-negative homofermentative rod and coccus cells. The results showed that the LAB isolated from okara had the ability to inhibit pathogenic bacteria, causing various clear zone diameters. The survival rates of these isolates under acidic conditions and their tolerance to 0.5% bile salt were varied. Based on the antimicrobial activity and probiotic properties of the LAB isolated from okara, these isolates belong to the species Lactobacillus spentosus and Lactobacillus plantarum. Conclusion: The results showed that the LAB isolated from okara belonged to the species Lactobacillus pentosus and Lactobacillus plantarum. Both species exhibited properties attributed to probiotics.
  Sri Melia , Endang Purwati , Yuherman , Jaswandi , Salam N. Aritonang and Mangatas Silaen
  Background and Objective: Listeria monocytogenes is an important pathogenic bacteria in various cases of poisoning in the food industry due to its ability to grow in cold temperatures and to survive in freezing temperatures. Lactic acid bacteria have important probiotic attributes including their antimicrobial effect against this pathogen. Therefore, this study aimed to isolate lactic acid bacteria from buffalo milk and characterize its antimicrobial activity against Listeria monocytogenes. Materials and Methods: Buffalo milk was collected from four districts in West Sumatera, Indonesia and its composition analysed. A total of 88 lactic acid bacteria strains were isolated and grown at De Man Rogosa Sharpe Agar (MRSA). The strains were identified based on morphology (shape, size and colour) and their biochemical characteristics (catalase test and the fermentation type) and then screened for antimicrobial activity against L. monocytogenes. The species were further identified based on 16S rRNA gene sequence analysis. Results: As a result of isolation and identification, 19 strains of lactic acid bacteria were screened against L. monocytogenes, but only three isolates (A 3.2, A 3.3 and TD 7.2) showed high inhibition against L. monocytogenes. They were identified using 16S rRNA gene sequence analysis. Conclusion: The BLAST results of the identification procedure showed that the isolated bacteria from buffalo milk belonged to Lactobacillus fermentum strain L 23 (A 3.3), Lactobacillus fermentum strain 6704 (TD 7.2) and Lactobacillus oris strain J-1 (A 3.2).
  Indri Juliyarsi , Puji Hartini , Yuherman , Akmal Djamaan , Arief , Hendri Purwanto , Salam N. Aritonang , James Hellyward and Endang Purwati
  Background and Objective: Tempoyak is a traditional fermented condiment made from durian (Durio zibethinus) pulp. This condiment is made by mixing the durian pulp with salt and fermenting under partially anaerobic conditions at ambient temperature in a closed container. This study aimed to determine the characteristics of Lactic Acid Bacteria (LAB) in tempoyak from Padang Pariaman District, West Sumatra. Methodology: Experimental methods of measuring the chemical composition of tempoyak; isolation and purification of LAB; characterization of selected isolates; isolation of genomic 16S rRNA; microscopic, macroscopic, molecular identification and determination of antimicrobial action by the agar well diffusion method using E. coli, S. aureus and L. monocytogenes as indicator bacteria. Results: Tempoyak is composed of water, protein, fat and has an acidic taste due to its low pH (3.89) affects the water content (70.21%), protein content (5.04%) and fat content (6.11%). Gram staining showed that the isolated bacteria (bacil) are Gram-positive and catalase-negative. Moreover, antimicrobial activity was tested by the agar well diffusion method using E. coli, S. aureus and L. monocytogenes as indicator bacteria. The largest inhibitory zone was observed between the isolated Tempoyak Original (TO) sample and S. aureus (19.3 mm), followed by TO against L. monocytogenes (17.3 mm) and the smallest inhibitory zone was observed between the TO sample and E. coli (12.3 mm). Conclusion: The length of the PCR amplified DNA fragment was 1482 bp. The sequencing results from the isolated tempoyak TO showed that the LAB isolate was Lactobacillus fermentum strain CAU6337.
 
 
 
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