bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of turmeric (Curcuma longa L.) powder addition as natural antibiotic on the quality of milk replacer for lamb during storage
Authors: Devi H , Bachruddin Z , Hanim C , Muhlisin  
Published: April 2020

Abstract
The aim of this study was to determine the effect of turmeric (Curcuma longa L.) powder addition as a natural antibiotic, temperature, and storage time on the quality of milk replacer for lam during storage. Turmeric powder addition equal to 0%, 0.1%, 0.2%, and 0.3% (w/v), room temperature (28°C) and refrigerator temperature (5°C) stored for 5 days were used in this study. The parameters observed were Total Plate Count (TPC), bacterial growth by Methylene Blue Reduction Time (MBRT) test, resazurin test, organoleptic test (odor and texture), pH, acid number and protein level in milk replacer. The data were analysed by analysis of variance (ANOVA) with factorial pattern 4x2x2. If there were significant difference on each parameter, Duncan test was performed. The addition of turmeric powder with different levels on E. Coli growth, TPC, acid number, organoleptic, MBRT and resazurin test showed significant difference (P<0.01), but the parameter of pH and protein level does not showed significant difference (P>0.01). Comparison with control, samples with the addition of turmeric levels that are higher can inhibit bacterial growth, more effectively, besides the effect of the storage factor shows the result that the storage of milk replacer with the best quality is at (5°C) and 0 day.
Improvement of nitrogen balance (land budget) in South Korea in terms of livestock manure: a review
Authors: Lee J H , Febrisiantosa A 
Published: April 2020

Abstract
South Korea’s nitrogen (N) balance is the highest among OECD countries. However, this figure is likely to be overestimated. Besides, there is a lack of scientific logic to persuade stakeholders (i.e., fertilizer company, livestock farmer) when these numbers are used as a basis for the N reduction policy. N balance is the residual value after subtracting the amount of N flowing out of the specific boundary from the amount of N entering the boundary. The boundaries of N balance are divided into farm budget, soil budget, and land budget. OECD uses a land budget for N balance calculation. The N inputs consist of mineral fertilizers, organic fertilizers, livestock manure, crop residues, seed and planting materials, biological N fixation, and atmospheric deposition. The N content in the crops produced corresponds to the N output. The N balance method proposed by the OECD is based on a grazing farming system. This method derives from the agricultural environment in which livestock manure is directly deposited into farmland. However, most of the livestock manure in South Korea is not used directly in farmland but is converted to compost and liquid fertilizer. N loss occurs during composting and liquid fertilizer production, which means that the amount of N loaded on the actual soil can be significantly reduced. Another concern related to N from livestock manure is the source of the N content in the crop. N absorbed by crops is not distinguished from livestock manure N, chemical fertilizer N, or soil N. If policymakers intend to reduce N by limiting mineral fertilizers or livestock manure, the N use efficiency of crops based on N sources will play an important role. Therefore, this paper discusses two uncertainties (N loss rate and crop N uptake) related to N from livestock manure and suggests ways to improve N balance.
Influence of drying method on chemical properties of dried cracker
Authors: Kusumaningrum A , Herawati E R N , Nurhikmat A , Restuti A 
Published: April 2020

Abstract
In Indonesia, crackers are mostly consumed as a snacks or a food condiment. Effect of the drying method and the addition of flavour to the chemical properties of dried crackers were investigated in the present study. The sun drying method carried out for 12 hours, while the oven drying method carried out in various temperatures i.e. 50, 60 and 70°C, RH 88% until achieved a constant weight. The observed flavour variants were garlic, chilli and seaweed. The crackers were observed for their chemical properties including ash, protein, crude fat, carbohydrate and moisture content, subsequently. The result showed that the temperature of oven drying method were significantly affected to ash, crude fat and carbohydrate of dried cracker. The highest protein content was produced by crackers that dried using oven drying method at 70°C, while the highest water content was produced by crackers that dried using oven drying method at 50°C. Afterward, the flavour addition was significantly affected the crude fat content. The addition of seaweed flavour produces crackers with the lowest protein content. While, the addition of chilli flavour produces crackers with the highest carbohydrate and moisture content, but lower ash content. Information about chemical properties of crackers that dried using sun drying method was observed in the present study.
Antioxidant capacity of bamboo shoots (Dendrocalamus asper) flour produced under fermentation process by lactic acid bacteria
Authors: Putri D P , Iwansyah A C , Desnilasari D , Kumalasari R 
Published: April 2020

Abstract
Bamboo shoot is part of the shoots of bamboo plants that can be consumed. Bamboo shoots can be processed by fermentation. The treatment of fermentation has many advantages such as increasing the fiber content and antimicrobial activity. The aim of this study was to determine the effect of fermentation treatment on antioxidant activity, morphological structure of starch, elemental mineral content and spectrum of functional groups of bamboo shoots flour. The treatments carried out in this study were bamboo shoot flour treated with fermentation for 24 and 48 hours spontaneously and using lactic acid bacteria, viz., Lactobacillus bulgaricus and Lactobacillus casei. Antioxidant activity, total phenol, total flavonoids, SEM, and FTIR were analyzed. The results showed that the antioxidant activity of bamboo shoot flour which experienced 48 hours fermentation had lower antioxidant activity than 24 hours, this was in line with the results of analysis of total phenol and total flavonoids. The morphological form of starch which has been fermented for 48 hours has a smaller granule shape and size and more was broken than 24 hours of fermentation. The elements contained in fermented bamboo shoot flour include carbon, oxygen, potassium and calcium. FTIR results of fermented bamboo shoot flour showed the same spectrum pattern but different absorbance values.
The effect of combination treatment of inhibitor solution and beeswax coating during storage to the quality of Citrus reticulata
Authors: Triyono A , Ardiansyah R C E , Desnilasari D , Kumalasari R , Amalia S 
Published: April 2020

Abstract
The research purposed to determine the effect of the concentration of beeswax and storage time in orange fruit, which the stalk was soaking in the AgNO3 solution. The model of experimental design methods used in the research was a randomized block design with two factors. The first factor was the concentration of AgNO3 10 ppm, 8 hours and concentration of beeswax coating were 0%, 4%, 8%, and 12%. The second factor was the storage time. The levels of vitamin C, weight loss, hardness, pH and total dissolved solids of the orange fruit have investigated. The result showed that concentration of beeswax (b) was affected the weight loss and vitamin C. Meanwhile, storage time (t) was affected weight loss, vitamin C, total dissolved solids, hardness, and pH. Beeswax 8% was the best concentration according to less weight loss, total dissolved solids, and pH. On the other hand, using Beeswax 12% was the best concentration according to the levels of vitamin C and hardness.
The analysis of protein, fat and free fatty acid content changes in fried chicken cooked with repeated cooking oil at street vendors in Malang
Authors: Mariana R R , Susanti E , Hidayati L , Rosalia  
Published: April 2020

Abstract
This research aimed to study the changes of protein, fat and free fatty acid contents in fried chicken that was cooked with repeated cooking oil on the 1st, 5th, 10th, 15th, and 20th frying from five street vendors in Malang City. The research design used the randomized group design with two factors. The first factor was fried chicken sold by five street vendors, and the second factor was the 1st, 5th, 10th, 15th, and 20th frying frequency. The laboratory test used semi-micro Kjeldahl (protein test), Soxhlet (fat content test), and titration (free fatty acid test) methods. The results showed that: 1) there were decreases of protein contents with the increasing frying frequency, the chickens in the 1st frying had between 19.52–21.68 g per 100 g, the 5th had 18.87–20.98 g, the 10th had 18.15–20.10 g, the 15th had 17.43–19.7 g, and the 20th had 16.60–18.85 g protein; 2) there were increases of fat contents, with the 1st frying resulted in fat contents between 17.71–19.21 g per 100 g, the 5th contained 18.92–20.11 g, the 10th contained 20.47–21.72 g, the 15th contained 20.50–21.72 g, the 20th contained 21.05–22.99 g; 3) there were increases of free fatty acid contents, the chickens in the 1st frying had between 0.56–0.85% free fatty acid, the 5th contained 1.48–2.26%, the 10th contained 2.44–3.30%, the 15th contained 4.41–5.39%, and the 20th contained 5.53–6.66%, all exceeded the SNI standard of maximum 0.3%.
Microbiological and chemical quality of a traditional salted-fermented fish (peda) product of Banten, Indonesia using Leuconostoc mesenteroides ssp. Cremonis BN12 as starter culture
Authors: Kusmarwati A , Hizamah U , Wibowo S 
Published: April 2020

Abstract
Peda is a traditional salted fermented fish product of natural fermentation of salted mackerel fish of Indonesia. This study was carried out to evaluate the effect of Leuconostoc mesenteroides ssp. Cremonis BN12 as starter culture on the microbiological and chemical quality of peda. Peda was processed by fermentation either with or without Leuconostoc mesenteroides ssp. Cremonis BN12 2.5; 5.0and 7.5 percent (v/w) with addition of 30% (w/w) salt at room temperature for 9 days. The observation was consist of microbiological analysis {total plate count, total lactic acid bacteria (LAB) and total Coliform}and chemical analysis (pH and total volatile bases-N/TVB-N). The result showed that Leuconostoc mesenteroides ssp. Cremonis BN12 could produce a better quality of peda than control, especially on starter concentration 5%. Total bacterial count 5.1 log CFU/g, total LAB count 4.0 log CFU/g, and Coliform 4 log CFU/g, respectively. Moreover, the TVB-N and pH value were 45.12 mgN/100g and 5.79, respectively.
The extended shelf life of aloe vera drink with a modified hot-filling practice for the SME
Authors: Sefrienda A R , Amri A F , Ariani D , Susanto A , Nurhikmat A 
Published: April 2020

Abstract
Aloe vera drink is a drink made by soaking aloe vera gel in a sugar solution that has good tastes and health benefits. Aloe vera drink in SME scale has a short shelf life for about two days and must be stored in cold temperatures which resulted in the limited marketing area. This study aims to extend shelf life by modifying the process production that easy to practice for SME. The hot-filling process was chosen because it is suitable for aloe vera drinks and easily applied in the SME. Total microbial, Brix, and pH testing were carried out to ensure product quality during storage. Aloe vera drink process using the hot-filling process can increase the product shelf life of up to 1 month at room temperature with total microbial 28x101CFU/ml, which below SNI-7388-2009 about the maximum limit of microbial contamination.
A comparative study on engineering properties of three varieties of shallots
Authors: Kurniawan Y R , Hidayat D D , Luthfiyanti R , Andriansyah R C E , Indriati A 
Published: April 2020

AbstractShallot is one of the essential vegetables in Indonesia. Besides being consumed by the household, shallots are also potentially usable for industries. Many researchers have done a study on engineering properties of onions, but not in shallots. The information about the physical and mechanical properties of shallots related to handling and processing is still lacking. Therefore, this study conducted to provide the database on physical and mechanical properties of three different varieties of shallots and to find out the similarities and differences among them. Results of the study showed that physically, each type had a typical characteristic which was different from other varieties. The weight of Tuktuk variety was about three times of Bima Brebes variety and nearly six times of Sumenep variety. The similarity showed in the case of particle and bulk densities. Regarding the texture profile, there was a significant difference in skin strength among the three varieties. Otherwise, there was no significant difference in their elasticities. The varieties of shallots and the type of surface material affected the emptying angle of repose and static friction.
Empal gentong and empal asem with packaged cans: traditional foods from Cirebon
Authors: Nurhikmat A , Susanto A , Kusumaningrum A , Amri A F , Masruroh E 
Published: April 2020

Abstract
There has been research on traditional cuisine from Cirebon, empal gentong and empal asem. This empal is one of a variety of Soto cuisine which uses a mixture of beef, tripe, beef spleen and cow innards. The method used was to compare the results of heat adequacy measurement at 121°C for 60 minutes (starting from pushing ON button of the equipment), then the canned product can be analysed, both physical and nutritional value between 2 different variant types of empal gentong and empal asem. The result of the research obtained by empal Gentong Heat adequacy is 21.24 minutes with a net weight of 24.4%, aw 0.882, pH 5.93, water content of 83.9%, Ash 1.53%, 7.82% protein, fat 3.07%, carbohydrate 3.68%, sugar 2.39% with total energy of 220 calories. While the result of heat adequacy empal asem is 20.36 minutes with a net weight of 25.9%, aw 0.884, pH 5.42, water content 86.5%, Ash 1.66%, protein 6.89%, fat 0.84, carbohydrate 4.11%, sugar 2.21% with a total energy of 150 calories. Based on Regulation of the Head of the Food and Drug Supervisory Agency - Republic of Indonesia (BPOM RI) Number 24 of the year 2016 concerning Commercial Sterile Food Requirements, Chapter III Requirements for Sterile Commercial Foods Article 3, paragraph 2 that sterility value (F0) is at least 3.0 minutes calculated against Clostridium botulinum spores. Thus, canned empal gentong and empal asem can be declared safe for consumption by consumers.
Antioxidant and antibacterial activity of ethanolic extract from Ulva sp.
Authors: Wulanjati M P , Indrianingsih A W , Darsih C , Apriyana W , Batrisya  
Published: April 2020

Abstract
The study aimed to investigate the antioxidant and antibacterial activity of ethanolic extracts from Ulva sp. The antioxidant effects of the extracts were evaluated by the DPPH scavenging assay. Agar well diffusion method was performed to determine the antibacterial activity of the extracts against Escherichia coli FNCC 194. The chemical constituents of the extracts were analyzed by FTIR spectroscopy. The result exhibited that the ethanolic extract of Ulva sp. 2 possessed higher antioxidant activity compared to the ethanolic extract of Ulva sp. 1. At a concentration of 0.8 mg/mL, the radical scavenging activities from ethanolic extract of Ulva sp. 1 and Ulva sp. 2 were 22.34±9.71% and 32.67±4.23%, respectively. The ethanolic extract of Ulva sp. 2 showed higher antibacterial activity against E. coli FNCC 194 compared to the ethanolic extract of Ulva sp. 1. The FTIR spectroscopy analyzed that both ethanolic extracts have the same functional groups as follows O-H alcohols, C-H alkanes, C=C aromatic, and C-O alcohols. It indicated that the ethanolic extracts possibly contained phenolic compounds. From the study, it was concluded that the ethanolic extracts of Ulva sp. can be explored as antioxidant and antibacterial agent candidates.
Modification of cotton fabric by ZnO nanoparticles for producing an antibacterial natural dyed batik
Authors: Eskani I N , Haerudin A , Setiawan J , Lestari D W , Isnaini  , Astuti W 
Published: April 2020

Abstract
Batik is a traditional Indonesian cloth that has been recognized by UNESCO as the Intangible Cultural Heritage of Humanity on October 2, 2009. Nowadays batik with natural dyes is preferred because it is unique, natural and environmentally friendly. The disadvantage of natural dyed batik, especially those using cotton cloth, is easily overgrown with bacteria. This paper presents the results of research on the application of ZnO nanoparticles on cotton fabrics that produce batik with antibacterial activity. The application of ZnO nanoparticles was carried out with variations on concentration (1% and 2%), temperature (25°C and 80°C), and application stages, i.e before and after the batik process. Colouring process was conducted by natural dyes of Tingi (Ceriops tagal). To see the effect of ZnO application, the antibacterial activity, the colour fastness to washing, the colour strength (K/S) of natural dyed batik have been examined. The results showed that the ZnO application before and after the batik process can provide antibacterial activity and enhance colour strength on natural dyed batik. To maintain the colour fastness to washing, the ZnO application can be carried out before the batik process at temperature 80°C or after the batik process at 25°C.
Effectivity of quercetin as antiviral to dengue virus-2 strain New Guinea C in Huh 7-it 1 cell line
Authors: Dewi B E , Desti H , Ratningpoeti E , Sudiro M , Fithriyah  , Angelina M 
Published: April 2020

Abstract
The prevalence of dengue virus infection (DENV) in Indonesia is still high compared to other tropical countries in the world. Unfortunately, the specific of antiviral drug to DENV is not available yet. The pure compound such as quercetin revealed a good antiviral to DENV candidat. Quercetin is a plant-derived flavonoid that can be found in wide variety of fruits and vegetables. It has been proven that quercetin able to improve body performance and reduce the risk of infection as well as inhibit DENV replication in Vero cell. However, the research on human cell line is not yet conducted. Therefore, this research aims to determine the effectivity of quercetin as antiviral drug towards DENV-2 strain New Guinea C in human cell line Huh 7 it-1. We used Focus Forming Assay and MTT assay To determine the value of IC50 and CC50, respectively. The result of CC50 value was 217.113 μg/mL and IC50 value was 18.41 μg/mL, with the SI value of 11.8. From the results imply that quercetin has low toxicity with high effectivity. Thus, quercetin suggested a good candidate of antiviral drug against DENV-2 in future.
Inhibition mechanism of Psidium guajava leaf to dengue virus replication in vitro
Authors: Dewi B E , Taufiqqurrachman I , Desti H , Sudiro M , Fithriyah  , Angelina M 
Published: April 2020

Abstract
Dengue hemmorhagic fever is a disease caused by Dengue Virus (DENV) infection that carried by mosquito vector. The incidence of DHF in Indonesia (2013) is 41.25 cases per 100,000 population. However, until now there is no antiviral therapy for DHF. Last report explained the anti-Dengue activity in Psidium guajava leaves extract that have potency to inhibits the DENV infection with IC50 7.2 μg/mL and CC50 153.18 μg/mL. But, the mechanism still unknown. This research measure the percentage of viral inhibition in the DENV surface protein inhibition and receptor inhibition of 2 times IC50 extract using focus assay methods and followed by measure of cell viability using MTT assay. The results of focus assay for DENV surface protein inhibition is 58.24 ± 17.40% and in DENV receptor inhibition is 8.56 ± 6.29%. Then, the cell viability of attachment and receptor inhibition are 100.71 ± 4.72% and 100.96 ± 3.51% The bioactive compounds in the extract that acts as anti-Dengue are querectin and hyperoside. But, the action of quercetin is not on DENV surface protein or inhibits the DENV receptors and hyperoside acts to inhibits DENV receptor. This novelty suggest maybe there are other compounds in Psidium guajava leaves extract that acts as anti-Dengue.
Mineral content, heavy metals and amino acid profiles of Halimeda opuntia seaweed from several waters in Indonesia
Authors: Nurhayati  , Januar H I , Fithriani D 
Published: April 2020

Abstract

Halimeda opuntia is a type of calcareous seaweed which is including in the Chlorophyta division. In Indonesia, this type of seaweed is available abundantly, but the market value and the benefits are still very low. This research aims to study the characteristics of H. opuntia seaweed especially to assess the mineral content, heavy metals, and amino acid profiles from several waters in Indonesia. Sampling was carried out in four waters locations in Indonesia, namely the Binuangeun waters, Banten; South Lampung; East Lombok, NTB; and South Konawe, Southeast Sulawesi. Mineral analysis showed that H. opuntia contained K minerals (16.50 - 92.40 mg/100g), Ca (18.60 - 24.37 g/100g), Mg (35.20 - 510.50 mg/100g) ), Fe (30.34 - 470.00 mg/kg), Zn (2.13 - 5.43 mg/kg), Mn (3.60 - 23.45 mg/kg), and P (90.40 - 142.00 mg/kg). Heavy metals analysis showed that Lead (Pb) content in H. opuntia seaweed from four water locations was still low <0.04 mg/kg so that Cadmium (Cd) <0.05 mg/kg. Based on the analysis of amino acids, there were 12 amino acids detected, namely Alanine, Glycine, Valine, Leucine, Isoleucine, Proline, Aspartic Acid, Phenylalanine, Glutamine, Lysine, and Tyrosine. Based on mineral content, heavy metals and amino acid profiles, the direction of utilization of this type of seaweed is pharmaceutical ingredients, fertilizers, and feed.
Protein isolation and identification of Pterois volitans spine venom coagulant activity
Authors: Sommeng A N , Eka A K , Ramadhan M Y A , Ginting M J , Sahlan M , Hermansyah H , Wijanarko A 
Published: April 2020

Abstract

Pterois volitans, or commonly referred to lionfish, are fish species originating from Indo-Pacific waters but are becoming invasive in other regions such as the Caribbean and Atlantis. Various efforts have been made to reduce the number of lionfish, and one of them is by utilizing the venom on the spine. The venom extraction of P. volitans spines is done mechanically using sonication and centrifugation, and then protein isolation is carried out using salt. Coagulant activity from extract (crude venom) and lionfish venom protein isolate was done by counting PT (prothrombin time) and aPTT (activated partial thromboplastin time) which resulted that the crude venom and protein isolate of lionfish venom can accelerate blood clot (procoagulant) respectively up to 8.5 seconds and 6 seconds. Protein identification was made using LC-MS/MS device. The LC-MS/MS analysis showed that the protein isolate of lionfish venom contains Nomega-nitro-L-arginine methyl ester (L-NAME) compounds known to have procoagulant effects. From a series of tests mentioned, it concluded that P. volitans venom have procoagulant activity and one of the compounds responsible for it is L-NAME