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Articles by Zaenal Bachrudin
Total Records ( 2 ) for Zaenal Bachrudin
  Astuti , Zaenal Bachrudin , Supadmo and Eni Harmayani
  This research was conducted to examine whether giving Streptococcus thermophilus bacteria in a force feeding way could reduce the level of cholesterol in broiler chicken blood. The source of Microbe used as the research materials was isolate BAL isolated from fish waste in the fish digestion organ. Fourty male broiler chickens strain Lohmann with 4 week ages produced by PT Multi Breeder Adirama was used in this research. They were divided into five different treatments in which each treatment consisted of 8 chickens taken randomly and raised for 42 days. Data collected was analyzed with variance analysis used one way full random design, then, the data analyzed by using Duncan’s Multiple Range Test (DMRT). Lactate Acid bacteria (BAL) used in this research were freeze drying Streptococcus thermopillus which were taken from Biochemistry Nutrition Laboratory of Faculty of Animal Breeding of Gajah Mada University. Treatment I was as a control (Without BAL). Treatment II used 106 CFU/mL BAL cell. Treatment III used 107 CFU/mL BAL cell. Treatment IV used 108 CFU/mL BAL cell. The result of the research showed that giving lactate acid bacteria, Streptococcus thermophilous, significantly reduced the cholesterol level in broiler chicken blood. The reduce of cholesterol level in the chicken blood seemed affected indirectly by the mechanism of gall saline de-conjugation.
  Dedes Amertaningtyas , Zaenal Bachrudin , Jamhari , Koo Bok Chin and Yuny Erwanto
  Background and Objective: Gelatin quality is affected by factors including the animal source materials, the age of the animal and curing and extraction processes. However, the effects of the cattle breed on gelatin quality have not been reported. This study aimed to determine the characteristics of gelatin from Indonesian local cattle [Bali, Madura and Ongole Crossbred (OC)] hides with acid and base curing. Materials and Methods: The hides were treated with 0.25 M hydrochloric acid and 0.25 M sodium hydroxide. The data were analyzed using a completely randomized design with a nested pattern and three replicates. The mean differences in the data were analyzed using Duncan’s multiple range test. Results: The highest gelatin yield was 11.04%, the pH was 9.91, the protein content was 83.45%, the soluble protein content was 12.82 mg mL1, the viscosity was 8 cP and the gel strength was 166 Bloom. The Aw, moisture content, fat content and color values of the gelatins did not differ significantly (p>0.05) among the cattle breeds or between the curing treatments. The molecular weight determinations of the HCl-derived gelatin showed clearer bands than those from NaOH, including showing a band for low-molecular weight proteins (size range between 10 and 25 kDa). Fourier transform infrared (FTIR) spectroscopy showed that while the absorbance intensities of the O-H, C-H, C ≡ C, C ≡ N, C = C, C-C and C-O functional groups from the gelatin samples varied, the peaks were still indicative of the functional groups typically present in gelatin. The most abundant amino acid was glycine at 48.73 g/100 g, followed by glutamic acid at 18.69 g/100 g and arginine at 14.77 g/100 g and histidine was not detected. Conclusion: The use of 0.25 M HCl was more effective and efficient than using 0.25 M NaOH. The amino acid content from the OC hide treated with NaOH was higher than those obtained with the other treatments.
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