Judul: Analysis of Ryanodine Receptor Protein and Its Corelation with Physicochemical Properties of Native Chicken and Hybrid Duck Meat
Abstrak: Keempukan daging merupakan faktor penentu kualitas daging yang secara fisiologis berhubungan dengan kontraksi otot. Salah satu unsur penting yang berperan dalam peristiwa kontraksi otot adalah ryanodine reseptor (RyR) yang berfungsi mengatur pelepasan ion kalsium dari retikulum sarkoplasma. Korelasi antara konsentrasi RyR, keempukkan, dan daya mengikat air pada daging unggas lokal belum pernah dipelajari. Penelitian ini bertujuan untuk mengetahui konsentrasi isoform kerangka RyR (α-RyR) pada ayam kampung dan itik hibrida serta korelasinya dengan keempukan dan sifat fisikokimianya. Hasil analisis menunjukkan total protein pada ayam kampung dan itik berbeda, namun jumlah protein RyR, keempukan, dan daya mengikat air pada kedua daging tidak ditemukan perbedaan. Begitupun dengan analisis menunjukkan tidak adanya korelasi antara jumlah protein RyR dengan keempukan atau daya mengikat air. Hal ini mengindikasikan bahwa faktor di luar jumlah RyR diduga memiliki kontribusi lebih dominan pada keempukan dan DMA pada kedua daging tersebut. Kata kunci: Daya Mengikat Air, Keempukan, Protein, Ryanodine Receptor, SDS-PAGE., Meat tenderness is an important meat quality determinant factor which is physiologically associated to the state of muscle contraction. An important element that plays a role in muscle constraction event is ryanodine receptor (RyR) functioning in regulating the release of calcium ions from the sarcoplasmic reticulum. The association of RyR’s concentrations and the tenderness of native chicken and hybrid duck meats have never been studied. This study aims to determine the concentration of a skeletal isoform of RyR (α-RyR) in both birds and to correlate it with meat tenderness. The results of the analysis showed that the total protein in chicken and duck meat was different, but the amount of RyR protein, tenderness, and water binding capacity in each meat was significant difference not found. Likewise, analysis showed that there was no correlation between the amount of RyR protein with tenderness or water binding capacity. This indicates that factors other than the amount of RyR are thought to have a more dominant contribution to tenderness and DMA in the two meats. Keyword : Protein, Ryanodine Receptor, SDS-PAGE, Tenderness, Water Holding Capacity.
Keyword: Protein, Ryanodine Receptor, SDS-PAGE, Tenderness, Water Holding Capacity

Judul: Analisis Hubungan Konsentrasi Protein Ryanodine Receptor dengan Tingkat Keempukan dan Daya Mengikat Air pada Daging Sapi dan Domba
Abstrak: Keempukan merupakan salah satu faktor yang menentukan kualitas daging dan preferensi konsumen. Ryanodine Receptor (RyR) adalah saluran ion Ca2+ yang bertanggungjawab atas pelepasan ion Ca2+ dari retikulum sarkoplasma dan berhubungan erat dengan kualitas daging. Penelitian ini bertujuan menganalisis hubungan antara jumlah protein rynaodine receptor dengan tingkat keempukan dan daya mengikat air pada daging sapi dan daging domba. Jumlah RyR kemudian dihitung berdasarkan ketebalan yang diukur menggunakan perangkat lunak ImageJ. Keempukan daging diukur menggunakan Warner-Blatzer shear, sedangkan daya mengikat air (DMA) diukur berdasarkan (%mgH2O). Hasil penelitian menunjukkan total protein daging sapi dan domba tidak berbeda nyata (P>0,05), begitu juga dengan jumlah RyR di dalam daging tersebut (P>0,05). Meskipun demikian, nilai keempukan dan daya mengikat air daging sapi dengan daging domba berbeda nyata (P>0,05). Analisis korelasi Pearson menunjukkan bahwa korelasi jumlah protein RyR dengan nilai keempukan dan daya mengikat air daging adalah sangat lemah. Hal ini mengindikasikan faktor diluar jumlah RyR memiliki peranan lebih signifikan kepada keempukan dan DMA daging tersebut., Meat tenderness is the most important quality attribute that determine the meat quality and consument preferences. Ryanodine receptor (RyR) was reported to be associated to the meat tenderness through its roles to control the release of Ca2+ ion for muscle contraction regulation. This study aims to determine the amount of RyR in beef and mutton and correlate it to the tenderness and WHC values. The RyR amount is then calculated based on the thickness measured using ImageJ software. The tenderness was analysed using Warner-Blatzer shear, while the WHC was expressed as (%mgH2O). The result showed that the total protein concentration of beef and mutton in this study were comparable (P>0.05). as well as the amount of RyR in the meat (P>0.05). Nevertheless, the tenderness and WHC of both meats were found to be significantly different (P<0,05). Pearson correlation revealed that the relationship between RyR amount and tenderness or WHC was weak. This suggested that the factors, other than the RyR amount, significantly modulate the tenderness and WHC.
Keyword: daging ruminansia, keempukan, ryanodine receptor, SDS-PAGE

Judul: Pengenalan Wajah dengan Citra Pelatihan Tunggal Menggunakan Algoritme VFI5 Berbasis Histogram
Abstrak: Face recognition is one of the biometric methods which is frequently used. One of the approach in face recognition is view based (photometric) approach which represents the information of the image pixels. In this research, information from the image pixels represented using the image histogram. According to Gonzales (2002), histogram are the basis for numerous spatial domain processing techniques. Histogram is used as input to Voting Feature Intervals 5 (VFI5) algorithm. Range of image histogram is 0-255 divided into several intervals. Afterwards, on training stage will be determined the vote value from single training image per person that will be used in the classification stage. The recognition rate is reached 96.3%.
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