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Articles by Tuti Suryati
Total Records ( 2 ) for Tuti Suryati
  Anggraeni , Asep Gunawan , Rukmiasih , Tuti Suryati and Cece Sumantri
  Background and Objective: Flavin containing monooxygenase 3 (FMO3) is an excellent candidate gene that affects fishy odor and fatty acid composition. It has been reported that down regulation of FMO3 can inhibit fatty acid oxidation. The aim of this study was to investigate the association and expression of the FMO3 gene as a candidate gene for fatty acid composition in Indonesian Cihateup ducks. Methodology: A total of one hundred Indonesian Cihateup ducks were used in this study. Tissues from breast muscles were used for genomic DNA isolation and fatty acid composition analysis. Results: Association analysis showed that the SNP g.849A>G was significantly associated with unsaturated fatty acids (palmitoleic, oleic, linoleic, linolenic and arachidonic acid) and saturated fatty acids (lauric, palmitic and arachidic acid). Compared to the GG genotype, the AG genotype ducks exhibited greater levels (p<0.05) of lauric acid (C14:0), palmitic acid (C16:0), arachidonic acid (C20:4n6) palmitoleic acid (C16:1), oleic acid (C18:1), linolenic acid (C18:3) and linoleic acid (C18:2, p<0.05) but not pentadecanoic acid (C15:0). Furthermore, to analyze the mRNA expression of FMO3 in liver tissues, the ducks were divided into two groups according to the genotypes AG and GG, where AG had relatively favourable unsaturated fatty acid composition. FMO3 mRNA expression was higher (p<0.01) in animals with the AG genotype. Conclusion: These results will improve the understanding of functions of the FMO3 gene in maintaining muscular fatty acid composition and will shed light on FMO3 as a candidate gene in the selection of ducks with unsaturated fatty acids for meat quality improvement.
  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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