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Amhar Abubakar
Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry

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Isolasi, Komponen Peptida Bioaktif yang Terkandung Dalam Kasein Susu Helmi M. Yahya; Amhar Abubakar
Jurnal Agripet Vol 1, No 1 (2000): Volume 1, No. 1, April 2000
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v1i1.3113

Abstract

ABSTRACT. The production of Casein hydrolysate with an extracellular proteinase from Lactobacillus helveticus CP790, was fractionated by two-step reverse phase heigh performance liquid chromatography. Only 1 fraction showed antihypertensive activity as measured by systolic blood pressure in spontaneously hypertensive rats after oral adsministration. Ten peptides in the fraction were further purified and identified by analisys of amino acid sequences. Each identified peptide was chemically synthesized, and the ant.ihypertensive activity of each peptide was evaluated in spontaneously hypertensive rats. The synthetic peptide with a sequence of Lys-Val-Leu-Pro-Val-Pro-Gln, found in -casein, indicated strong antihypertensive activity from 2 to 10 h after oral adsministration of 2 mg of peptide/kg of BW, and the effect was maximal at 6 h after oral adsministration. Moreover, the antihypertensive effect of the peptide was dependent on the dosage of peptide from 0.5 to 2 mg o peptide/kg of BW.
The Production of Lactic Acids grom Lactobacillus acidophilus Amhar Abubakar
Jurnal Agripet Vol 1, No 1 (2000): Volume 1, No. 1, April 2000
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v1i1.3110

Abstract

ABSTRACT.The ratio of D-and L-lactic acid produced in media by 39 strains of the L. acidophilus group lactic acid bacteria (A1-A4,B1, and B2 subgroups) was analyzed by high performance liquid chromatography (HPLC). L. acidophilus (A1) and L. jhonsonii (B2) produced the lowest ( 5 strains average : 41.9%) contents of D-lactic acid in MRS broth, respectively. Generally, the most dominant lactic acid (more than 50%) produced by each strain in MRS broth was a D-type isomer, except for the A1 subgroup. In L. gasseri DSM 20243T (B1), increases in the sugar content in MRS broth induced both a high production of total lactic acids and a high ratio of D-lactic acid. In skim milk, D-lactic acid decreased by 20 30 % in 5 strain types of the L. acidophilus group except L. amylovorus JCM 1126 T (A3). By sequentially changing the medium, the content of D-lactic acid in the final MRS broth reverted to almost the same level of that in the initial MRS broth. These results indicated that the ratio of D-lactic acid produced by L. acidophilus group bacteria may be controlled by improving fermentative condition
Isolasi Penghambat Aktivitas Enzim Pengubah Angiotensin Dari Protein Susu Amhar Abubakar
Jurnal Agripet Vol 7, No 2 (2007): Volume 7, No. 2, Oktober 2007
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v7i2.3212

Abstract

ABSTRACT. Three kinds of samles (whey protein containing casenoglycopeptide, whey protein removedcasenoglycopeptide and cheese whey powder digested with 7 kinds of proteases at 370C for 24 hr (trypsin, protenase-K, actinase-E, thermolysin, and papain) or 250C (pepsin and chymotrypsin). Strong inhibotory activity against the angiotensin converting enzyime (ACE, EC 3.4.15.1) was generated in all samples by 5 proteases digestion (pepsin, chymotrypsin, protinase-K, thermolysin and papain). In whey protein removed caseinoglycopeptide digestion by thermolysin induced the highest activity (95,25%). In cheese whey powder, the highest activity was derived by thermolysin (98.25%). On the other hand, week ACE inhibitory activity were derived by trypsin and actinase-E digestion. As no remarkable differences in inhibitory activity were observed between whey protein containingcasenoglycopeptideand whey protein removedcasenoglycopeptide samples, the bioactive peptides are considered to come mainly not fromcasenoglycopeptide but from cheese whey powder components.
Identifikasi Spesies Daging Secara Imunologi Amhar Abubakar
Jurnal Agripet Vol 2, No 1 (2001): Volume 2, No. 1, April 2001
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v2i1.3093

Abstract

ABSTRACT To detect the meat or meat product adulterated in beef products, the research was carried out with using immunological tecnique (agar gel precipitation test). The purpose of this study was to investigate various antigen preparation, to determine the optimum method for producing antiserum of the desired titer and specificity, and to know whether antiserum from fresh meat still capable to determine extract from cooked meat. Six kinds of extract antigen from beef and 3 kinds of meat proteins were used in the research. Those were 6 kinds of extract antigen from fresh meat, wet dendeng, dry dendeng, frest bakso, cooked bakso and abon, and 3 kinds of meat protein from globulin, myoglobin and actomyosin. The rabbit were injected intramusculary and intravenausly on alternate weeks for eight injections and were tested every week to detect titers of antiserum. The results showed that intramuscular and intravenous injection of extract antigen from frest meat, frest bakso and cooked bakso emulsified in Freund Complete Adjuvant causad antibodies production higher titers thant wet dendeng and dry dendeng, whereas extract from abon showed a negative gel diffusion response after 8 weeks injection. Serum corresponding to the extract from the other cooked meat, except the extract from abon. The extract from abon always indicated a negative response on gel diffusion test. Injection of globulin and myioglobin showed a strong positive gel diffusion test after 8 weeks with extract from frest meat, whereas actomyosin resulted in negative response to extract from fresh meat by gel diffusion test.Key Word : Antigen; Antibody; Intravenous; Intramuscular and
Co-Authors Helmi M. Yahya