Amoeba adalah

Sun, 25 Dec 2011 04:30:24 +0100

Amoeba

Nama Latin	: Entamoeba histolytica
Phylum	: Protozoa
Sub Phylum	: Sarcomastigophora
Ordo	: Amoebida
Family	: -
Genus	: -
Species	: Entamoeba histolytica
Kelas	: Rhizopodea
Nama Daerah	: -

Pernapasan:

The contractile vacuole is also respiratory, because carbon dioxide probably makes its way to the exterior by way of this organ. Oxygen dissolved in water is taken in through the surface of the body. This gas is necessary for the life of the animal; if replaced by hydrogen, movements cease after 24 hours; if air is then introduced, movements begin again; if not, death ensues.

Habitat:

Amoeba is common in fresh-water habitats, less so in marine habitats, and occur as parasites of many kinds of invertebrates and vertebrates.

Pencernaan:

Food vacuoles serve as temporary digestive organelles. After a food vacuole has become embedded in the endoplasm, its walls pour into it a secretion of some acid, probably HCl. Various enzymes are also part of the digestive fluid, which breaks down protein substance, and perhaps also fats and sugars, but not starch.

Reproduksi:

Both sexual and asexual reproduction occur among Protozoa. Some reproduce asexually only. As this is true of groups which are apparently primitive for other reasons, it seems probable that sexual reproduction appeared while organisms were at the protozoan grade of organization. Asexual reproduction involves the division of the parent body, either equally or unequally, to producee one more young individuals which develop into mature organism. It always involves a single parent and neither meiosis nor fertilization occurs.

Peranan:

Parasitic amoebae occur in coelenterates, man, and most kinds of animals between. The most important human amoeba is Entamoeba histolytica, which causes amoebic dysentery. A serious medical problem in tropical and subtropical regions, ir sometimes causes severe outbreaks in temperate climates as well. It is transmitted ehen cysts are eaten with contaminated food or water. The cysts germinate in the intestine; a quadrinucleated amoeba emerges which undergoes special divisions to reduce the nuclear number to the normal single nucleus. The amoebae grow, attacking the intestinal mucosa by secreting a histolytic enzyme. Active division occurs and large areas of the intestinal lining may be destroyed, causing severe diarrhoea and dysentery. The amoebae migrate by way of the blood stream from the intestinal wall to other organs where they produce amoebic abscesses. These are especially common in the liver, but have also been reported from lungs, brain, skin, and other body parts. Under some conditions, not yet completely characterized, the active amoebae become sluggish, lose their food vacuoles, and eventually begin the secretion of a cyst membrane. The precystic amoeba become rounded as the cyst wall develops, and the nucleus divides twice, so four are present in the mature cyst. This life cycle, in its general nature, is characteristic of most amoboid intestinal parasites.

how to preserve food

Sat, 24 Dec 2011 12:51:27 +0100

Preservation

    Broadly preservation can be divided into 3 groups, namely:
     a. Preservation NATURALLY

        Natural preservation process involves heating and cooling.

       b. Preservation IN BIOLOGICAL

        Preservation of biological processes such as by fermentation (fermentation). Fermentation (fermentation) is a process of change carbohydrates into alcohol. Substances that are working on this process is an enzyme produced by yeast cells. The length of fermentation processes depends on the material to be diragikan.
        Enzyme
        The enzyme is a biological catalyst produced by living cells and can help to accelerate a variety of biochemical reactions. Enzymes are present in food can be derived from raw materials or microorganisms contained in these foods. Foodstuffs such as meat, fish, milk, fruits and grains contain certain enzymes normally participate actively working on the material. Enzymes can cause changes in the food. Changes that can be profitable this can be developed as fully as possible, but the disadvantage to be prevented. Changes that occur can be any flavor, color, shape, calories, and other properties. Several enzymes that are important in meat processing is bromelain from pineapple and papain from papaya fruit or sap.
        Enzymes Bromalin
        Derived from pineapple fruit, used for meat mengempukkan. Its activity is influenced by fruit maturity, the concentration of use, and time of use. To obtain maximum results should be used in young fruit. The more pineapples are used, the faster the process works.
        The enzyme papain
        Form of papaya sap, tapped from the fruit of 2.5 ~ 3 months old. Can be used for meat mengepukan, purifying ingredients in beer beverage industry, textile industry, leather tanning industry, pharmaceutical industry and cosmetics (cosmetics) and others. The enzyme papain is commonly traded in the form of yellowish-white powder, refined, and the water level is 8%. This enzyme should be stored below 60 ° C. At 1 (one) papaya fruit can be done 5 times leads. Each leads generate + 20 grams of resin. The sap can be taken every 4 days by scraping it with a fruit knife.

      c. Preservation IN CHEMISTRY

        Using chemicals, such as sugar, salt, nitrate, nitrite, sodium benzoate, propionic acid, citric acid, sulfate salts, and other-lian. Curing process also includes chemical means because the chemicals in the smoke put in preserved foods. If the exact amount pemakainannya, preservation with chemicals in food is very practical because it can inhibit the proliferation of microorganisms such as fungi or mold, bacteria, and yeast.
            Propionic acid (sodium propionate or calcium propionate)
            Often used to prevent growth of fungus or mold. For ingredients of flour, the maximum dose used was 0.32% or 3.2 g / kg of the material; sedngkan for the material of the cheese, the maximum dose of 0.3% or 3 g / kg of material.
            Citric acid (citric acid)
            Mediative compounds of organic acids in the form of crystals or white powder. Maudah citric acid is soluble in water, spriritus, and ethanol, odorless, taste is very sour, and if heated to melt and then decompose the subsequent burning until it becomes charcoal. Citric acid is also present in fruit juices like pineapple, oranges, lemons, passion fruit. This acid is used to enhance sour taste (adjust the level of acidity) at various processing drink, milk products, jams, jellies, and others. Citric acid serves as a preservative in cheese and syrup, is used to prevent the process of crystallization in honey, sugars (including fondant), and also to prevent bleaching of various foods, such as canned fruits and fish. An aqueous solution of citric acid can be used to prevent the formation of black spots on shrimp. Maximum usage in drinks is 3 grams / liter of juice.
            Benzoate (acidum benzoicum or flores benzoes or benzoic acid)
            Commonly traded benzoate benzoate is the sodium salt, with the characteristics of white powder or crystal, smooth, slightly smelly, brackish taste, and at high heating will melt and burn
            Bleng
            Is a phosphate salt solution, crystal-shaped, and yellowish. Bleng contains boron and some other minerals. Addition Bleng other than as a preservative in food processing, especially crackers, as well as to develop and be rubbery material, and gives a distinctive aroma and flavor. Its use as a preservative up to as much as 20 grams per 25 kg of material. Bleng can be mixed directly into the mix after dissolving in water or deposited first and then the liquid is mixed into the dough.
            Salt (sodium chloride)
            Salt in a pure state is colorless, but sometimes brownish yellow color derived from impurities in it. Sea water contains salt + 3%.
            Salt as an inhibitor of microbial growth, are often used to preserve fish and other ingredients. Its use as a preservative at least as much as 20% or 2 oz / kg of material.
            Sulfate salt
            Used in foods to prevent yeast, bacteria and brownish color during cooking.
            Granulated sugar
            Used as a preservative and is more effective when used with the aim of inhibiting the growth of bacteria. As a preservative, the use of white sugar a minimum of 3% or 30 g / kg of material.
            Chlorine (Calcium hypochlorit or hypochloris calc calsiucus or chlorine or chlorinated lime)
            Is a mixture of calcium hypochlorit, da-oxide-chloride, a white powder that is often agglomerate to form granules. Typically contains 25 ~ 70% active chlorine and the smell is very distinctive. Chlorine-containing chlorine is used to sterilize drinking water and swimming pools, and washing the fish.
            Sodium metabisulfite
            Sodium metabisulfite is traded-shaped crystals. Its use in food processing aims to prevent the browning on the fruit before it is processed, eliminating odor and bitter taste, especially on cassava as well as to defend the colors to keep it interesting.
            Sodium metabisulfite can be dissolved together materials or smoked. The principle is the fumigation of SO2 gas flow into the material prior to drying. + Fumigation is carried out for 15 minutes. Maximum use as much as 2 grams / kg of material. Excessive sodium metabisulfite will be lost during drying.
            Nitrite and Nitrate
            There is in the form of potassium salt and sodium nitrite. Sodium nitrite is a white granular, while potassium nitrite is white or yellow and high solubility in water.
            Nitrite and nitrate can inhibit growth of bacteria on meat and fish in a short time. Often used in danging that has withered to maintain the red color of meat.
            The amount of nitrite that is added is usually 0.1% or 1 g / kg of the material is preserved. For nitrate 0.2% or 2 g / kg of material. If more than this amount will cause toxicity, therefore the use of nitrite and nitrate regulated in law. To address the use of nitrite poisoning is usually mixed with an equal amount of nitrate. The nitrate is converted to nitrite little by little so that the amount of nitrite in meat is not excessive.
            Saltpeter
            Is an organic compound in the form of white or colorless crystals, tastes salty and cool. Saltpeter dalamair soluble and melts at a temperature of 377 ° C. There are three forms of saltpeter, which is potassium nitrate, calcium nitrate and sodium nitrate. Saltpeter can be prepared by reacting potassium chloride with nitric acid or sodium nitrate.
            In the industry used to make matches, explosives, fertilizers, and also to abahn food preservatives. Uses a maximum of 0.1% or 1 g / kg of material.
            Substance Dyes
            Dye is added to foods such as meat, vegetables, fruits and others to attract dankeinginan consumer tastes. Natural dyes are often used are turmeric, caramel and pandan. Compared with natural dyes, synthetic dyes the material has many advantages in terms of diversity of color, good uniformity and stability, and storage more convenient and durable. For example carbon black that is often used to give color black, titanium oxide to whiten, and others. Natural dyes color is rarely appropriate to the chill.

2. GERM-FREE PROCESS

There are two ways of germ-free processes, namely sterilization and pasteurization
        Sterilization
        Process is free of germs, viruses, spores and fungi. Sterile circumstances this can be achieved by natural or chemical. Naturally can be done by:
            heating equipment in the water boils at 100oC for 15 minutes, to kill germs and viruses;
            heating equipment in boiling water at 120 ° C for 15 minutes to kill spores and fungi.
            Chemically can be done using an antiseptic and disinfectant.
                Antiseptic
                Is a substance that can inhibit or kill the growth of microorganisms such as bacteria, fungi and other living tissue. There are some ingredients that are often used as an antiseptic, among others:
                    Alcohol, effectively used with a concentration of 50 ~ 70%; to break down proteins that exist in the germs of disease that stunted its growth.
                    Acid and alkali, its use is the same as alcohol.
                    Mercury (hidrargirum = Hg), arsenic (As) and Argentum (Ag), which works through a system of enzymes in germs.
                    Oxidizing, also working on germ enzyme system. Consisting of iodine for skin disinfection and chlorine for disinfecting drinking water.
                    Dye, particularly analin and acridine used to color the germs making it easy to discover which of the germ tissue that will be inhibited growth.
                    Pengalkil, which is used to break down proteins so that germ activity is inhibited. An example is formaldehyde.
                Disinfectant
                Is a chemical used untukmencegah occurrence of infection or contamination of microorganisms such as bacteria and viruses, as well as to kill the germs of other diseases. Types of commonly used disinfectant is chlorine or formaldehyde. This type is more effective when mixed with water, especially dalampembuatan ice. To maintain the quality of fish use of chlorine as much as 0.05% or 0.5 grams / liter of water is very effective
        Pasteurization
        Performed by heating the place has been filled food or drinks in the water boils at a temperature of at least 63 ° C for 30 minutes, then immediately removed and cooled to a maximum temperature of 10 ° C. In this way it can be inhibited bacterial growth quickly without affecting the taste of food and beverages.
    REFERENCES
        Department of Education and Culture, Big Indonesian Dictionary. Jakarta: Central Library, 1988. 1090 case.
        Indonesia Encyclopedia. New York: New Ichtisar-Van Hoeve, 1984. 7 vols.
        National Encyclopedia of Indonesia. Jakarta: PT. Copyright Adi Library, 1990. 18 volumes.
        General encyclopedias. New York: Canisius. 1977.1192 things.
        Hudaya, S. Food Additives. London: Faculty of Agriculture - University Pajajaran, 1978. 26 things.
        Indrawati, T. et al. Making keap snails fields by using the enzyme bromelain. Jakarta: Central Library, 1983.
        Winarno, F.G.; S. Fardiaz; A. Rahman. The development of food science technology. New York: Mechanisms of Faculty of Agriculture and Technology - Bogor Agricultural University, 1974. 57 things.
    CONTACT RELATIONS
    Information Center for Women in Development, WWII, LIPI, Jl. Jend. Gatot Subroto Jakarta 10 12 910.

Sources: Tri Margono, Detty Suryati, Sri Hartinah, Handbook of Food Technology, Information Centre for Women in Development WWII-LIPI in cooperation with the Swiss Development Cooperation, 1993.