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Articles by V.P. Bintoro
Total Records ( 2 ) for V.P. Bintoro
  V.Y. Villa , A.M. Legowo , V.P. Bintoro and A.N. Al-Baarri
  Lactoperoxidase system (LPOS) has received high attention for milk preservation in the certain countries, because the system exerts hypothiocyanite ion to inhibit the growth of broad spectrum of bacteria. Since the system might be remained the substrates of thiocyanate (SCN¯) and hydrogen peroxide (H2O2) and the activity of LPO might be inhibited by compounds in milk, this research has been done for generating hypothiocyanite-rich-solution to be added in fresh milk. The solution was obtained from the reaction solution of LPO, SCN¯ and H2O2. The remaining substrates in the reaction solution were detected spectrometrically. LPO was obtained from bovine whey using SP-Sepharose Fast Flow. Untreated bovine fresh milk (1 h after milking) was added with 1% (v/v) of hypothiocyanite-rich-solution and store at 30°C for 6 h. The addition of sterile water has been used instead of the solution for control. It is concluded that hypothiocyanite-rich-solution contained very less amount of substrates. Hypothiocyanite-rich-solution remarkably decreased the total bacteria count in the fresh milk at 6-h incubation. The solution was also kept the pH value in fresh milk during 6-h incubation. This result might open the new way of practical use of LPOS to preserve fresh milk using the hypothiocyanite-rich-solution.
  Umi Suryanti , V.P. Bintoro , U. Atmomarsono , Y.B. Pramono and A.M. Legowo
  This study aimed to determine the effect of marinating in ginger extract on the stability of culled duck meat. The content of fat in culled duck meat is higher than that in younger laying ducks, so it is suspected to be more sensitive to oxidation. Culled ducks are female laying ducks that are not productive anymore (2.5 years old). Rhizome of ginger (Zingiber officinale Roscoe) is known to have potency as an antioxidant, antimicrobial and proteolytic compound. Culled ducks from Kedu Region, the magelang local ducks, obtained from duck breeding center in Ambarawa, Central Java, Indonesia. The samples were then marinated in ginger extract with the concentration of 0% (control), 5%, and 10% (w/v) followed by aging for 24, 48, and 72 hours at 10°C. The analyzed variables were fat content, thiobarbituric acid (TBA), antioxidant activity with 2,2 diphenyl-1-picrilhydrazyl (DPPH) analysis, and trimethylamine (TMA). This research indicated that all culled duck meats with marinating treatments were lower in TBA value at the end of aging than that of at control. Marinating treatment with ginger extract was also able to inhibit the increase in TBA value, which have implications for the inhibition of the oxidation process. This inhibition was caused by the effect of polyphenolic compounds (6-gingerol and derivatives) contained in the ginger extract. The ginger extract at higher concentrations able to suppress the formation of TMA. It was suspected that the reduction of TMAO can be suppressed due to the ability of components of ginger extract as antimicroorganism so trimethylamine oxide reduction can be suppressed.
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