CRITICAL JOURNAL REVIEW

“Define complex sentences in a journal”

Supporting lecturer :
Syarifuddin, M.Sc., Ph.D, Dra. Martina Napitupulu, M.Sc, dan
Aswarina Nasution, M.Pd

ARRANGED BY :
NAMES :
Ade Suseno Sihotang (4203141017)
Amanda Bella Junniar (4203141063)
Ance Meriana Tamba (4203141038)
Christin hutahaean (4203141042)
Esika yolanda (4203341034)
Eska Capah (4201141003)
Kevin Tarigan (4203141027)

Courses : English of Biology

BIOLOGY EDUCATION STUDY PROGRAM

FACULTY OF MATH AND SCIENCE

STATE UNIVERSITY OF MEDAN

2020
 PREFACE

First of all, thanks to God, because of the help of our God, writer finished
writing the paper entitled “Critical Journal Review” right in the calculated time.

The purpose in writing this paper is to fulfill the assignment of English

courses. In arranging this paper, the writer trully get lots challenges and
obstructions but with help of many indiviuals, those obstructions could passed.
writer also realized there are still many mistakes in process of writing this paper.

because of that, the writer says thank you to all individuals who helps in
the process of writing this paper. hopefully allah replies all helps and bless you
all.the writer realized tha this paper still imperfect in arrangment and the content.
then the writer hope the criticism from the readers can help the writer in
perfecting the next paper.last but not the least Hopefully, this paper can helps the
readers to gain more knowledge about complex sentences.

Medan, 30 Oktober 2020

penulis

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TABLE OF CONTENTS

PREFACE..........................................................................................................................i

TABLE OF CONTENTS..................................................................................................ii

CHAPTER I. INTRODUCTION.....................................................................................1

1.1 Rationalization the Importance of the Critical Journal Review.....................................1

1.2 Purpose of Writing a Critical Journal Review...............................................................1

1.3 Benefits of Writing a Critical Journal Review..............................................................1

1.4 Identity...........................................................................................................................2

CHAPTER II. DISCUSSTION........................................................................................3

2.1 Complex Sentences In A Journal...................................................................................3

CHAPTER III. CLOSSING.............................................................................................8

3.1 Conclution ....................................................................................................................8

3.2 Strengths and Weaknesses.............................................................................................8

3.2 Rekomendation..............................................................................................................8

BIBLIOGRAPHY..............................................................................................................9

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 CHAPTER I

INTRODUCTION

1.1 Rationalization the Importance of the Critical Journal Review (CJR)

Critical Journal Review (CJR) is very important for education, especially

for students and female students because by criticizing a journal, the student or
critic can see which journals need to be improved and which journals are good for
use based on the research that has been done by the author. After being able to
criticize the journal, it is hoped that students will be able to make a journal
because they already know how good and correct journal criteria are to be used
and already understand how to write or what steps are needed in writing the
journal.

1.2 Purpose of Writing a Critical Journal Review (CJR)

This Critical Journal Review was made with the aim of learning through
the fulfillment of the English of biology course assignments in the Biology
Education study program at the State University of Medan to create a Critical
Journal Review (CJR) so that it can increase knowledge to see good and correct
journals and hone reading and critical skills something.

1.3 Benefits of Writing a Critical Journal Review (CJR)

1. Make writers and students more honed in criticizing journals.

2. To increase knowledge about sentence structure and complex sentences.

3. Hone writing and reading skills in finding the essence of a journal.

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1.4 Identity

Name Of Journal : Frontiers in Microbiology

Title of Journal : Functional Properties Of Microorganisms In Fermented

Foods

Author : Jyoti P.Tamang, Dong Hwa Shin, Su Jin Jung and Soo
Wan Chae

Published : 26 April 2016

Volume : 7 articles 578

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 CHAPTER II

DISCUSSION

2.1 Complex sentences in a journal

1. Functional properties of microorganisms in fermented foods

include probiotics properties, antimicrobial properties antioxidant , peptide
production, fibrinolytic activity, poly-glutamic acid, degradation of
antinutritive compounds, etc. which may be important criteria for selection
of starter culture(s) to be used in the manufacture of functional foods.
Sifat fungsional mikroorganisme dalam makanan fermentasi termasuk sifat
probiotik , antimikroba properti, antioksidan,produksi peptida , aktivitas
fibrinolitik, asam poli-glutamat , degradasi senyawa antinutritif, dll. yang
mungkin menjadi kriteria penting untuk pemilihan budaya pemula untuk
digunakan dalam pembuatan pangan fungsional.

2. Probiotics are defined as live microorganisms that, when administered in

adequate amounts, confer a health benefit on the host.

Probiotik didefinisikan sebagai mikroorganisme hidup yang, ketika diberikan

dalam jumlah yang memadai, memberikan manfaat kesehatan pada tuan rumah.
3. Some popular commercial probiotic cultures which are available in global
markets include Bacillus coagulans BC30 marketed by Ganeden Biotech,
Inc.,
Beberapa kultur probiotik komersial populer yang tersedia di pasar global
termasuk Bacillus coagulans BC30 yang dipasarkan oleh Ganeden Biotech, Inc.,
4. Another important reason to ferment foods is to coax microorganisms into
producing enzymes that also provide very useful services.

Alasan penting lainnya untuk memfermentasi makanan adalah membujuk

mikroorganisme menjadi penghasil enzim yang juga memberi layanan yang
sangat berguna.

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5. Kinema has high content of Group B saponin, which may indicate its
health-promoting benefits to consumers

Kinema memiliki konten yang tinggi dari saponin Grup B, yang mungkin
menunjukkan peningkatan kesehatannya manfaat bagi konsumen

6. Some microorganisms present in fermented foods may degrade anti-

nutritive substances and thereby convert the substrates into consumable
products

Beberapa mikroorganisme yang ada dalam makanan yang berfermentasi mungkin

menurunkan zat anti-nutrisi sehingga mengubah substrat menjadi produk yang
bisa dikonsumsi

7. In tempe, mold-fermented soybean food of Indonesia, contents of folic

acid, niacin, riboflavin, nicotinamide and pyridoxine are found to be
increased by Rhizopus oligosporus whereas vitamin B12 is synthesized by
nonpathogenic strains of Klebsiella pneumoniae and Citrobacter freundi

Dalam tempe, makanan kedelai hasil fermentasi kapang Indonesia,kandungan

asam folat, niasin, riboflavin, dan nikotinamid pyridoxine ditemukan meningkat
oleh Rhizopus oligosporus sedangkan vitamin B 12 disintesis oleh non- strain
patogen Klebsiella pneumoniae dan Citrobacter freundi

8. Some Asian fermented soybean foods have antihypertensive properties as

observed in natto and tempe.

Beberapa makanan kedelai fermentasi Asia memiliki sifat antihipertensi seperti

yang diamati pada natto dan tempe.

9. Fermented foods, which are rich in fibrinolytic enzymes, are useful for
thrombolytic therapy to prevent rapidly emerging heart diseases

Makanan fermentasi yang kaya akan enzim fibrinolitik bermanfaat untuk terapi
trombolitik untuk mencegah penyakit jantung yang muncul dengan cepat.

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10. Sauerkraut, fermented vegetable of Germany, contains s-

methylmethionine, which reduces tumourigenesis risk in the stomach

Sauerkraut, sayuran fermentasi Jerman, mengandung s-methylmethionine, yang

mengurangi risiko tumourigenesis di perut.

11. Fermented fish oil, which is rich with Omega-3 polyunsaturated fatty
acids, can reduce sensitization of allergy

Minyak ikan fermentasi yang kaya akan asam lemak tak jenuh ganda Omega-3
dapat mengurangi kepekaan alergi

12. Vitamin K2 present in natto stimulates the formation of bone, which may
help to prevent osteoporosis in older women in Japan

Vitamin K2 yang ada dalam natto merangsang pembentukan tulang, yang dapat
membantu mencegah osteoporosis pada wanita yang lebih tua di Jepang.

13. Biogenic amines are low molecular weight organic compounds by

microbial decarboxylation of their precursor amino acids or by
transamination of aldehydes and ketones by amino acid transaminases,
which are are present in some fermented foods such as sauerkraut, fish
products, cheese, wine, beer, dry sausages, etc.

Amina biogenik adalah senyawa organik dengan berat molekul rendah melalui
dekarboksilasi mikroba dari asam amino prekursornya atau dengan transaminasi
aldehida dan keton oleh transaminase asam amino, yang terdapat dalam beberapa
makanan fermentasi seperti sauerkraut, produk ikan, keju, anggur, bir, kering
sosis, dll.

14. Although, some fermented foods and beverages are marketed globally as
health foods, functional foods, therapeutic foods, nutraceutical foods, bio-
foods, however, due to urbanization, changes in life-style, and the shifting
from traditional food habits to commercial fast foods, the production and
consumption of traditional fermented foods is in decline mostly in Asia
and Africa

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Meskipun, beberapa makanan dan minuman fermentasi dipasarkan secara global

sebagai makanan kesehatan, makanan fungsional, makanan terapi, makanan
nutraceutical, makanan bio, namun karena urbanisasi, perubahan gaya hidup, dan
pergeseran dari kebiasaan makanan tradisional ke makanan cepat saji komersial. ,
produksi dan konsumsi makanan fermentasi tradisional

15. Foods with high levels of biogenic amines could be considered as

unhealthy

Makanan dengan tingkat biogenic amine yang tinggi bisa dianggap tidak sehat

16. The ingestion of food containing small amounts of histamine has little
effect in healthy individuals, but it can result in histamine intolerance in
persons characterized by impairment of diamine oxidase activity, either
due to genetic predisposition, gastrointestinal diseases, or medication with
monoamine oxidase inhibitors

Menelan makanan yang mengandung sejumlah kecil histamin memiliki sedikit

efek pada orang sehat, tetapi dapat mengakibatkan intoleransi histamin pada orang
yang ditandai dengan penurunan aktivitas diamina oksidase, baik karena
predisposisi genetik, penyakit gastrointestinal, atau pengobatan dengan inhibitor
monoamine oksidase

17. Although, some fermented foods and beverages are marketed globally as
health foods, functional foods, therapeutic foods, nutraceutical foods, bio-
foods, however, due to urbanization

Meskipun, beberapa makanan dan minuman yang difermentasi dipasarkan secara

global sebagai makanan kesehatan, makanan fungsional, makanan terapeutik,
makanan nutraceutical, makanan bio, namun karena urbanisasi.

18. Reliance on fewer providers of fermented foods is also leading to a decline

in the biodiversity of microorganisms.

Ketergantungan pada lebih sedikit penyedia makanan fermentasi juga

menyebabkan penurunan keanekaragaman hayati mikroorganisme.

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19. We recommend that validation of health claims by clinical trials and

animal models of some common fermented foods of the world may be
studied in details, and also introduction of new fermented food products
containing well-validated functional microorganism(s) may emerge in
global food market

Kami merekomendasikan bahwa validasi klaim kesehatan dengan uji klinis dan
model hewan dari beberapa makanan fermentasi umum di dunia dapat dipelajari
secara rinci, dan juga pengenalan produk makanan fermentasi baru yang
mengandung mikroorganisme fungsional yang tervalidasi dengan baik dapat
muncul di pasar makanan global

20. Delbrueckii subsp. bulgaricus and S. thermophilus used in production of

yogurt contain substantial quantities of ß-D-galactosidase which improve
the symptoms of lactose malabsorption in lactose intolerant people.1

Delbrueckii subsp. bulgaricus dan S. thermophilus yang digunakan dalam

produksi yogurt mengandung banyak zat jumlah ß-D-galactosidase yang
memperbaiki gejala malabsorpsi laktosa pada orang yang tidak toleran laktosa

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 CHAPTER III

CLOSING

3.1 Conclution

Good sentence structure is always used in everyday life, such as writing

reports and even writing journals.

In a journal, there must be sentences with different structures, for example

in this journal there are 20 complex sentences that we found.

The sentences contained in this journal use the conjunction with the
example is which.

3.2 Strengths and Weaknesses

1. From the aspect of the scope of the article content, The scope of the articles is
quite continuous from one another and the explanation of the material is also
continuous.

2. From the grammatical aspect, the article is that the language used in the article
cannot be understood and understood properly because of the words used in the
article.

3. But for student readers or the equivalent it can be understood, but if the readers
are ordinary people, then the language is difficult to understand.

3.3 Recomendation

For the future or the future, the weaknesses or deficiencies of each of these
journals need to be corrected so that it is better used or used by readers as a
reference in research or for other uses.

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 BIBLIOGRAPHY

https://www.slideshare.net/pachadellayolanro/makalah-bahasa-inggris-47022184

Tamang JP, Shin DH, Jung SJ, Chae SW. Functional properties of
microorganisms in fermented foods. Front Microbiol. 2016;7(APR):1-13.
doi:10.3389/fmicb.2016.00578