Judul: In-silico Analysis of cashew nut allergenicity: interaction profiles of Ana o 3 and imunoglobulin.
Abstrak: Terapi makanan hipoalergenik adalah pengembangan dan penggunaan produk makanan dengan alergenisitas yang berkurang untuk membantu individu mengonsumsi pangan beralergen lebih aman. Teknik seperti pemrosesan termal dan pH banyak dieksplorasi untuk mengubah protein alergenik. Kacang mete dapat menyebabkan reaksi alergi. Alergen kacang mete adalah Ana o 3 sebagai alergen yang paling reaktif. Penelitian ini bertujuan untuk meniru proses perlakuan panas dan pH yang dilakukan dalam proses pangan seperti pasteurisasi, pemrosesan suhu sangat tinggi, pemanggangan, dan fermentasi, serta untuk menentukan perubahan alergenisitas dengan mengkarakterisasi afinitas pengikatan antara Ana o 3 dan Imunoglobulin E menggunakan metode in silico. Alergen Ana o 3 diperoleh dari basis data UniProt, sedangkan IgE dibangun berdasarkan antibodi monoklonal PA12P3D08. Simulasi dinamika molekul dilakukan menggunakan Gromacs dan PlayMolecule untuk menilai perubahan struktural di bawah berbagai kondisi suhu dan pH. Pada penelitian diketahui bahwa Ana o 3 adalah protein yang stabil secara termal, berdasarkan karakteristik RMSD, SASA, dan Rg. Perlakuan panas mengurangi energi bebas ikatan Ana o 3 sebesar 30% pada suhu 77°C, 33% pada suhu 87°C, dan sebesar 40% pada suhu 127°C. Namun, energi bebas ikatan kembali ke nilai aslinya yaitu 110 kJ/mol ketika diperlakukan pada suhu 177°C dengan kandungan air 5%. Penurunan pH menjadi 4 dan 4.5 menyebabkan penurunan alergenisitas sebesar 10% dan 6% secara berturut-turut.
Keyword: In silico, molecular docking, imunoglobulin, alergen, alergi

Judul: Produksi dan Aplikasi Ekstrak Protein Kacang- Kacangan dan Produk Laut sebagai Reagen Uji Alergi Makanan dengan Metode Skin Prick Test (SPT)
Abstrak: Food allergy is an abnormal immune response of a sensitive person to food proteins that was known as allergen. Most of them have a protein or glycoproteins structure. The reaction of food allergies are mediated by immunoglobulin E (IgE) antibodies. The allergen may stimulate the immune system to produce a large amounts of immunoglobulin E antibodies of allergic individuals, then bind to their receptor on the surface of mast cells. These IgE could cross-linked with the same allergens on subsequent exposure. The cross-linked of IgE and allergen could be activated mast cells and the subsequent release rapidly pathological mediators such as histamine, proteases and leukotrienes. These mediators are causing itching, bumps, swelling, shortness of breath, cough, and anaphylactic shock. To date, there is no cure for food allergies except avoiding allergenic foods. Avoiding food should be established according to the result of allergy tests, such as skin prick test and double-blind placebo-controlled food challenges (DBPCFC). Skin prick tests (SPTs) are widely used for detecting allergen that caused IgEmediated food hypersensitivity. The main component on skin prick test was known as SPT reagent which were extracted from food. A miniscule amount of SPT reagent was pricked into the skin by gently. The aim of study are extraction protein of soybean, peanut, bambara nut, shrimp, tuna and asian green mussel Indonesian local then making them as SPT reagents. The protein extract of nuts were prepared by isoelectric precipitation method and phosphat buffer extraction for seafood product. Autoclaved glycerol and phenol were mixed with the protein extracts then packed on 5 ml sterile vial bottles. The specification of food allergen extracts (SPT reagents) referred to the European Pharmacopoeia Monograph on Allergen Products 2010:1063. Characterization of protein extract was performed using electrophoresis, indirect ELISA method was done to detect specific IgE. Immunoblotting method was done to identify allergen proteins. The study was approved by Ethics Committee of Faculty of Public Health, University of Diponegoro No. 190/EC/FKM/2014. SPT reagent have been tested on forty subjects allergic and non-allergic food. They gave written informed consent before joint with the study as participants. Sensitivity and specificity of SPT reagent were calculated based on SPT and specific IgE results. The yield of soybean extract was 53.10% and 23.50g /100g sample as recovery value. The results of SDS-PAGE showed that numerous molecular weight were detected: 147 kDa, 102 kDa, 91 kDa, 82 kDa, 76 kDa, 66 kDa, 56 kDa, 30 kDa, 28 kDa, 23 kDa, 22 kDa, 20 kDa, 18 kDa, and 17 kDa. Sensitivity and specificity of soybean protein extract were 100%. Immunoblotting test shown that extract protein of soybean contain protein allergenic, they have molecular weight between 17 kDa and 61 kDa. The yield and recovery of peanut extract were 74.98% and 51.31g/100g sample respectively. Ten bands were detected on protein peanut extract by SDSPAGE method with molecular weight are: 122 kDa, 70 kDa, 57 kDa, 41 kDa, 37 kDa, 31 kDa, 20 kDa, 19 kDa, 18 kDa and 17 kDa. Potential allergenic protein were shown by molecular weight between 10 kDa and 49 kDa. The sensitivity and specificity
Keyword: soybean, peanut, bambara nut, shrimp, tongkol, asian green mussel, sensitivity, skin prick test

Judul: Tree berdiameter lima adalah graceful
Abstrak: This manuscript presents some proofs that every tree of diameter five is graceful. A graceful tree is a graph which has a graceful labelling. This labelling assigns absolute difference of connected vertices, such that the resulting edge labels are mutually distinct. There are three theorems to be considered. First theorem proves that every tree of diameter four is graceful. Second theorem proves that every tree of diameter five is graceful or nearly graceful. The third theorem improves the second theorem and shows that every tree of diameter five is nearly graceful, which can be transformed into graceful using some certain patterns.
Keyword: Graf, Pelabelan graceful, Bogor Agricultural University, Institut Pertanian Bogor, IPB