Yogurt is a bacteria fermented milk product, containing bioactive peptide components, which potential as antioxidant, reducing damage of cells caused by free radicals. Purple Hibiscus sabdariffa L (roselle) calyx has anthocyanin and phenolic compound which has capacity as antioxidant. The addition of purple rosella calyx extract to yogurt increases the antioxidant potential, as well as in organoleptic value. The aim of this study was to determine which the best concentration of purple Hibiscus sabdariffa L (roselle) calyx extract-fortified yogurt, based on organoleptic evaluation. This study used organoleptic evaluation was involving 30 panellists, consist of the hedonic test comprised color, taste, aroma, texture and the overall value, and the hedonic quality test comprised color, sour taste, roselle taste, sweet taste, dairy aroma, and texture. Factor of treatment was the concentration of purple roselle calyx extract-fortified in pasteurized cow’s milk fermented by lactic acid bacteria, Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus, consisted of 3 levels, i.e. 0.5; 1; 1.5% (v/v). Data was analysed using Kruskal-Wallis nonparametric test, if the result was significantly different (p<0.05) then it processed using Mann-Whitney test (α=5%). The result of this study showed that 1.5% was the most preferable concentration of fortification by panellist based on its color. The average panellist also stated that the 1.5% was has darker color (less red) compared to 0.5 and 1%. The color of 1.5% concentration is most preferable (highest average value, 3.83) because on its darker color than the others.

Acute kidney injury is a loss of kidney function characterized by decreased kidney function, decreased glomerular filtration, and increased levels of urea and creatinine. Blueberry extract has a high anthocyanin content which can act as an antioxidant and anti-inflammatory, making it a potential candidate for natural therapy for acute kidney injury. The purpose of this research was to determine the role of blueberry extract on TNF-α expression and the number of inflammatory cells in acute kidney injury. Rats (Rattus norvegicus) male Wistar stock aged 6-8 weeks, body weight between 200-250 grams, 20 rats were divided into 5 groups consisting of a negative control group (NC), namely rats without treatment, a positive control group (PC) namely rats induced acute kidney injury by glycerol 50%, and therapy groups T1, T2, T3 induced acute kidney injury and were given blueberry extract at doses of 500 mg/kg, 1000 mg/kg, and 1500 mg/kg respectively. The Blueberry extract was given orally 1 x 24 hours for 14 days. At the end of the research, the rats were euthanized, and the rats' kidneys were taken for the measurement of TNF-α expression using immunohistochemical staining and the number of inflammatory cells using hematoxylin-eosin staining. Analysis of quantitative data on TNF-α expression and the inflammatory cells count using the One Way ANOVA test with a significance value of P<0.05. The results showed that the extract of Blueberry could reduce TNF-α expression (P<0.05) and the number of inflammatory cells (P<0.05) in the kidney with the best dose of 1500 mg/kg. The conclusion is the blueberry extract has a therapeutic effect on acute kidney injury based on TNF-α expression and the number of inflammatory cells.

ABSTRAK: Anjing merupakan salah satu hewan kesayangan yang dapat menularkan penyakit zoonosis kepada manusia. Pengetahuan pemilik anjing peliharaan akan pencegahan penularan penyakit zoonosis diperlukan agar dapat menurunkan tingkat kejadian penularan penyakit zoonosis dari anjing ke manusia. Studi ini bertujuan untuk mengetahui tingkat pengetahuan dan kesadaran pemilik anjing tentang penyakit zoonosis dan pencegahan penularan penyakit zoonosis dari anjing manusia di Kota Malang. Sebagian besar pemilik anjing di Kota Malang telah mengetahui jenis penyakit zoonosis yang ditularkan oleh anjing ke manusia, dan sebagian besar telah menerapkan cara pencegahan penularan penyakit tersebut. Sebagian besar pemilik hewan telah menerapkan vaksinasi sebagai tindakan pencegahan kejadian penyakit pada anjing.

Yogurt is one of the health-functional superfoods that obtained from milk fermentation. Goat milk yogurt provides an excellent healthy value due to high nutritional composition and bioactive peptides. Rice bran is a nutrient-rich by-product that has been used as livestock feed and pet food. Black rice bran has good nutritional values, high phenolic and bioactive compounds. Bioactive compound has beneficial in human and animal health, such as antioxidant activity. Considering those health benefits, this study aimed to evaluate the difference of nutritional composition (protein, fat, water, ash, and carbohydrate content) and antioxidant activity between plain and black rice bran-fortified goat milk yogurt. This study used Completed Randomized Design (CRD) with a single treatment factor and 3 repetitions. Nutritional value was obtained by proximate analysis and the antioxidant activity was evaluated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH)radical scavenging activity. The average nutritional values of plain goat milk yogurt was 2.65% protein, 7.51% fat, 84.62% water, 0.81% ash, and 4.41% carbohydrate while the average nutritional value of black rice bran-fortified goat milk yogurt was 3.42 % protein, 6.03% fat, 81.99% water, 0.88% ash, and 7.68% carbohydrate. The average antioxidant activity value in plain goat milk yogurt was 593.72 mg/ml while the average antioxidant activity value for black rice bran-fortified goat milk yogurt was 382.71 mg/ml. The results showed that there were differences in nutritional composition between those two types of yogurt, and black rice bran-fortified goat milk yogurt had higher antioxidant activity.

Yoghurt is a functional food which has various health benefit. Goat milk yoghurt contains bioactive peptides which have the potential as antioxidants. Rice bran, a by-product of rice milling process, is recently popular as animal feed. Rice bran provides good nutritional values and high bioactive compounds, such as antioxidant activity. The objective of this study was to determine the comparison of antioxidant activity and total Lactic Acid Bacteria (LAB) between goat milk yoghurt and goat milk yoghurt fortifiedby red and black rice bran flour. This was a true experimental study with randomization three factor treatments and five repetitions: (1) goat milk yoghurt without red or black rice bran flour fortification; (2) goat milk yoghurt with 4% red rice bran flour fortification; and (3) goat milk yoghurt with 4% black rice bran flour fortification. Yoghurt used in this experiment was a fermented milk product from Lactobacillusbulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus. Analysis of the total LAB used Total Plate Count (TPC) test and analysis of the antioxidant activity used 2,2-diphenyl-1-picrylhydrazyl (DPPH) test. Data were analysed by Ms. Excell 2010. The addition of red and black rice bran flour to goat milk which were fermented together into yoghurt, has proven to increase antioxidant activity and total LAB, with the highest antioxidant activity and total LAB was the addition of black rice bran flour.