Automated Chloroform-Methanol Protein Extraction on the Biomek-FX Liquid Handler System v2

This protocol details steps to extract protein from Gram-negative bacterial or fungal cells (that have been pretreated with zymolyase) in quantitative proteomic workflows by using a Biomek FX liquid handler system. It is a semi-automated protocol that includes several 'pause' steps for centrifugation steps that are conducted manually "off-deck". This protocol works best as part of an automated proteomic sample preparation workflow with: Automated Protein Quantitation with the Biomek-FX liquid handler system and Automated Protein Normalization and Tryptic Digestion on a Biomek-NX Liquid Handler System

Equipment set for all-seasonal processing of poultry manure

New equipment set for the processing of manure, the main waste of poultry farms, into a range of ancillary products with predetermined properties and parameters is described. This technology decreases the emission of harmful substances into the atmosphere. The method of preparation of manure for the usage as a solid fuel with decreased expenses for drying was developed; this method allows for the significant decrease of nitrogen content in the manure (resulting in the decreased nitrogen emission at burning). The method involves the preliminary mixing of the manure with a natural absorbent (3-5% of the dry matter of manure) sieved through the 0.2 mm screen; separation of the mixture (by centrifuging or pressing) to solid fraction (moisture content 45-56%) and liquid fraction; drying of the solid fraction in a cylinder drier to moisture content 12-22%; the final product can also be pelleted. A part of the product can be burned in a furnace to produce the heat for the drying of the solid fraction; liquid fraction can be further processed in a coagulator to extract protein or can be used as a liquid fertilizer or ingredient of the liquid substrates in the hydroponic greenhouses.

Automated Chloroform-Methanol Protein Extraction on the Biomek-FX Liquid Handler System v1

This protocol details steps to extract protein from Gram-negative bacterial or fungal cells (that have been pretreated with zymolyase) in quantitative proteomic workflows by using a Biomek FX liquid handler system. It is a semi-automated protocol that includes several 'pause' steps for centrifugation steps that are conducted manually "off-deck". This protocol works best as part of an automated proteomic sample preparation workflow with: Automated Protein Quantitation with the Biomek-FX liquid handler system and Automated Protein Normalization and Tryptic Digestion on a Biomek-NX Liquid Handler System

Use of multivariate statistics to predict the physicochemical quality of milk

Multivariate analysis involves the application of statistical and computational methods to predict responses. Among the various methods of statistical analysis multivariate, the analysis by main components is highlighted to predict the composition and quality of food in general. The objective of this work was to characterize the milk producers of the municipality of Itapetinga-BA, using principal component analysis. Twenty samples of raw milk were used, collected at the reception of the dairy located in Itapetinga-BA. The variables analyzed were: fat, density, defatted dry extract, protein and lactose. The first two main components explained 87.24% of the total variation. It was verified the formation of different groups distributed in the four quadrants of the system. First quadrant stood out from the others by forming a group composed of ten producers in the analyzed region, characterized by presenting samples with higher lactose content and lower fat content in milk. The lactose and fat variables are of greater importance in the characterization of milk.

Levels of neutral detergent fiber in diets with forage palm for dairy goats

ABSTRACT This study aimed to evaluate the amount of fiber in the diet that is able to promote better use of nutrients in the diet of dairy goats when forage palm is the main source of roughage. Fifteen Alpine dairy goats were distributed in a 5 × 5 triple Latin square containing five treatments and five periods, and each treatment contained. We tested five diets composed of different contents of neutral detergent fiber from Tifton hay (NDFf) in the dry matter of rations containing forage palm: D1: 11.98%; D2: 18.31%; D3: 23.68%; D4: 28.76% and D5: 32.12% NDFf. The intake of dry matter, crude protein, neutral detergent fiber, non-fiber carbohydrates and ether extract decreased linearly with the increase in NDFf content. There was a linear increase of milk production and milk protein with increasing dietary NDFf. The fat, dry extract, protein, pH and acidity of the evaluated milk were not affected by increasing the levels of NDFf in the diet. In situations where dairy goats are fed forage palm and other types of forage are limited, 11.98% NDF from forage other than palm can be used as an effective source of NDF.

PENGARUH PENAMBAHAN EKSTRAK NANAS DAN LAMA PEMASAKAN TERHADAP KADAR PROTEIN DAN ORGANOLEPTIK TAHU SUSU

ABSTRACTThis research aims to find out the effect of adding pineapple extract and time of cooking to produce a milk tofu which contains high protein and organoleptic property. This study uses a RAL factorial 4 x 2 which the first factor is addition of some extracts (extract of pineapple pulp 45cc and 55cc also extracts of pineapple rind 45cc) and the second factor is time of cooking (20 minutes and 30 minutes). The variables measured are protein content and organoleptic property of the milk tofu. The result shows that the addition of pineapple extract and time of cooking have significant value (P <0.05) in protein content and organoleptic property of milk tofu. The addition of 45cc/liter pineapple pulp extract and 30 minutes of cooking produce milk tofu with the highest protein content and most preferred organoleptic. Keywords: milk tofu organoleptic, time of cooking, pineapple extract, protein content ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak nanas dan lama pemasakan untuk menghasilkan tahu susu yang mengandung protein tinggi dan sifat organoleptik. Penelitian ini menggunakan RAL pola faktorial 4 x 2, dengan faktor pertama penambahan ekstrak (ekstrak daging buah nanas 45cc, ekstrak daging buah nanas 55cc, dan ekstrak kulit nanas 45cc) dan faktor kedua lama pemasakan (20 menit dan 30 menit). Variabel yang diamati adalah kandungan protein dan sifat organoleptik tahu susu. Hasil penelitian menunjukkan penambahan ekstrak nanas dan lama pemasakan berpengaruh nyata (P<0,05) terhadap kadar protein dan sifat organoleptik tahu susu. Penambahan ekstrak daging buah nanas 45cc/liter dan dipanaskan selama 30 menit menghasilkan tahu susu dengan kadar protein tertinggi serta menghasilkan organoleptik yang paling disukai. Kata kunci : organoleptik tahu susu, lama pemasakan, ekstrak nanas, kadar protein

THE STUDY ON FIBROUS PROTEIN OF PIG SCALP ENRICHMENT PRODUCTION TECHNOLOGY

Studying the chemical composition of pig scalp andextracting the fibrous protein supplements,and completed astudy onthe use of it in the enrichment technology for sausage production. In addition, there is being used anadvanced method to accelerate biochemical reactions to be transmitted into gluten form which is contained in a pig scalp for collagen proteinthrough collagenase enzymeserving. It’s confirmed as the optimal sublimation procedure to use collagenase ferment as a catalyst and cook the pork scalp at 95-970C for 2-2.5 hours to extract protein concentrator, which will be then frozen at -860C for 13 hours before being dried in an environment with temperature at -540C and pressure P=28.9Pa for 8 hours. It’s the most optimal solution if the fibrous protein concentrator is used at 5% of meat mass to be used in the boiled sausage. Research results have shown that dried fibrous protein and its collagen preparationis having with a protein-rich /32.6%/ and low moisture /23.59%/,are proves that is a worthy product to offset the deficiencies of protein collagen forthe human bodyand to be having with alength of storage time.

POTENSI EKSTRAK DAUN SALAM (SYZYGIUM POLYANTHUM) SEBAGAI PENGAWET PADA IKAN LAYUR (TRICHIURUS SP)

ABSTRAK Ikan layur merupakan salah satu sumber protein hewani yang banyak dikonsumsi masyarakat. Pengawetan dengan metode penggaraman tidak direkomendasikan karena beberapa bakteri dan jamur masih dapat bertahan hidup dan tidak baik dikonsumsi oleh penderita hipertensi. Tujuan penelitian untuk mengetahui pengaruh penggunaan ekstrak daun salam sebagai pengawet pada ikan layur. Penelitian berdasarkan analitik eksperimental meliputi pemeriksaan kadar protein metode Kjedahl dan pemeriksaan Angka Lempeng Total metode cawan agar tuang di Laboratorium Chem- mix Pratama Yogyakarta. Penelitian dilakukan dengan perendaman ikan layur dalam ekstrak daun salam dengan variasi konsentrasi yaitu 0%, 3%, 5%, 7% dan 9% selama 15 menit. Semakin tinggi konsentrasi ekstrak daun salam maka semakin tinggi pula kadar protein ikan tetapi hasil Angka Lempeng Total mengalami penurunan. Analisis data menggunakan uji Spearman dan diperoleh pengaruh antara sampel dan kadar protein dengan tingkat hubungan sangat kuat dengan arah korelasi positif (r = 0,947). Terdapat pengaruh sangat kuat antara sampel dan Angka Lempeng Total. Sampel ikan layur yang direndam dengan ekstrak daun salam dalam konsentrasi 7% lebih banyak disukai anelis dari segi tekstur, aroma dan rasa. Ada pengaruh penggunaan ekstrak daun salam sebagai pengawet pada ikan layur. Kata kunci : ikan layur, ekstrak daun salam, kadar protein, Angka Lempeng Total ABSTRACT Layur fish is one source of animal protein that is widely consumed by the public. Preservation by salting method is not recommended because some bacteria and fungi can still survive and not be consumed by people with hypertension. The purpose of this study was to determine the influence of the use of bay leaf extract as a preservative in fish Layur. The research is based on the experimental analytic sudy of the examination of protein levels and inspection methods Kjedahl, total plate count in order to pour plate method in Chem-mix Pratama Laboratory Yogyakarta. The research carried out by soaking the fish in the bay leaf extract with various of concentration is 0 % , 3 % , 5 % , 7 % and 9 % for 15 minutes. The higher concentration of bay leaf extract, the higher protein content of the fish but the results of total plate count decreased. The data were analyzed by the Spearman test and gained influence between the sample and protein level with the aim of positive correlation (r = 0.947). There is also a strong influence between the sample and the total plate count. Layur fish samples were soaked with bay leaf extracts in concentrations 7% more preferred by the panelists in terms of texture, smell and flavor. There is the influence of the use of bay leaf extract as a preservative in fish Layur. Keywords: fish layur, bay leaf extract, protein levels, total plate count

PEMANFAATAN GETAH BIDURI DALAM PRODUKSI ALBUMIN IKAN GABUS (Ophiocephalus striatus)

The Research about utilization of sap Biduri in the production of albumin fish cork (Ophiocephalus striatus). Has been done This research purposes to determine the ratio of sap Biduri to extract cork fish that produce the protein albumin with the highest yield and optimum heating time which produces the highest yield of the protein albumin. The study used a completely randomized design (CRD), which consists of the influence of the ratio of sap Biduri to extract protein and the effect of heating time Biduri to extract latex mixture. Each treatment is done twice to obtain 22 units of the experiment. The highest protein yield was obtained at a ratio of sap Biduri 3,0 : 30 and the heating time of 60 minutes at 53,43 %. The purity of the highest degree obtained at the optimum 50 minutes warm up period of 35.50 %.Keywords : Fish Cork, Biduri Protease enzyme, Protein yield of albumin, Albumin purity degree