bluuebunny/crossref_metadata_2025_split huggingface dataset:
Growth characteristics of the corn crop planted with mixed crop planting system with Arachis pintoi
Authors: Insani A N , Nompo S , Natsir A 
Published: June 2020

Abstract
The study aims to identify the growth characteristics of corn crop under mixed crop planting system with Arachis pintoi. The study was carried out according to a completely randomized design consisting of 4 treatments and 3 replications for each treatment. The treatments consisted of four different mixed crop planting system, namely P0 = Corn crop 100%; P1 = Corn crop 80% + A. pintoi 20%; P2 = Corn crop 50% + A. pintoi 50%; P3 = Corn crop 20% + A. pintoi 80%. The parameters observed in this study were plant height, leaf area, and the number of chlorophyll of corn crop. The results of the study indicated that the average plant height for each treatment was P0 = 142.72 cm, P1 = 143.00 cm, P2 = 152.20 cm, P3 = 123.00 cm, respectively. The average leaf area for each treatment was P0 = 819.25 cm2, P1= 871.48 cm2, P2 = 868.44 cm2, P3 = 793.22 cm2, respectively, and the average number of chlorophyll for each treatment was P0 = 39.84 unit, P1 = 41.84 unit, P2 = 41.30 unit, and P3 = 39.63 unit, respectively. Statistical analysis showed that the treatments did not significantly affect (P>0.05) all the parameters observed. It can be concluded that using A. pintoi in the mixed crop planting system with corn crops had no significant benefits in terms of growth characteristics of the corn crop.
Antibacterial activities of black soldier flies (Hermetia illucens. l) extract towards the growth of Salmonella typhimurium, E.coli and Pseudomonas aeruginosa
Authors: Auza F A , Purwanti S , Syamsu J A , Natsir A 
Published: June 2020

Abstract
This research was conducted to determine the antibacterial activity of BSF extract in vitro on the growth of Salmonella typhimurium, E. coli and Pseudomonas aureginosa. The experiment was carried out according to the Completely Randomized Design (CRD) consisting of six treatments and three replications for each treatment. The treatments were different concentration levels of BSF extract, i.e. 75, 125, 175, 225, 275 and 325 mg.ml−1. Chloramphenicol with concentration of 30 µg. discs paper−1 was used as a positive control and dimethyl sulfoxide (DMSO) as a negative control. BSF extract was made using maceration extraction method. The results of this study indicated that the antibacterial activity of BSF extract increased (P<0.05) in line with the increase level of BSF extract concentration. The average diameter of the inhibition zone for Salmonella typhimurium, E. coli and Pseudomonas aureginosa was 11.77 ± 0.03 mm, 11.15 ± 0.05 mm, and 11.15 ± 0.23 mm respectively, which was categorized as strong inhibition zone. In conclusion, the concentration of BSF extract of 325 mg.ml−1 is an effective concentration to inhibit the growth of the bacteria Salmonella typhimurium, E. coli and Pseudomonas aureginosa.
Effect of orally administrated of cucumber (Cucumis sativus L.) seed juice on the performance and carcass parameters of broiler chickens
Authors: Mandey J S , Wolayan F R , Pontoh C J , Kowel Y H S 
Published: June 2020

Abstract
This study was conducted to investigate the effect of cucumber (Cucumis sativus) seed juice in drinking water on the performance and carcass parameters of broiler chickens. A total of 200 DOC of broilers were used for the research. The experiment utilized a completely randomized design in arrangement of four treatments. Each treatment was divided into 5 replications (10 birds each) drank from 8 to 35 d. The birds were housed in battery cages with ad libitum access to feed and water. The treatments were given cucumber seed juice at different concentrations (0, 10, 20, 30 g per liter water, respectively). During which, feed intake, carcass yield, abdominal fat, giblet, blood LDL-cholesterol and HDL-cholesterol were measured. Data were subjected to the analysis of variance test followed by honestly significant difference test. Results showed that the diet with cucumber in drinking water was significantly decreased abdominal fat percentage, and increased blood LDL-cholesterol, and also feed conversion, but were no affected to final body weight, giblet, the value of blood HDL-cholesterol, and kept the good value of carcass percentage. It can be concluded that cucumber seed juice in drinking water could be acceptable up to 30 g per liter water.
The quality of broiler feed is given citric acid with different storage period
Authors: Jamilah  , Mursalim M F 
Published: June 2020

Abstract
Problems that often arise in the feed are feed damage and low shelf life. The quality of feed raw materials and mixing of feed, as well as the composition of less precise feed ingredients, can increase the problem. Citric acid is one of the ingredients that can be added to preserve feed, the use of citric acid for preservation has been widely carried out on food ingredients for humans. The function of citric acid is not only as a natural preservative but also can improve feed quality. Citric acid has indeed been able to increase productivity, but its influence is expected to be even better. Feeds that can be stored for a long time without changing the quality of the feed are highly expected by farmers so that they can mix the feed when the available feed is sufficient. Mixing large amounts of feed can save energy and production costs and be able to anticipate the availability of highly fluctuating feed ingredients on the market. Citric acid is one of the organic acids which if added to broiler feed can be acidifier which is believed to increase livestock productivity. The research aims to improve shelf life and maintain the quality of broiler feed by adding citric acid at various levels. The research design used was a completely randomized design with 5 x 4 factorial patterns with two replications. The addition of citric acid and storage time significantly (p<0.005) on peroxidation numbers, but there was no interaction between the two. Physical tests show the addition of citric acid can reduce rancidity, mould growth and insect attack. It can be concluded that the addition of citric acid can maintain the quality of feed with low peroxidation numbers and can increase feed quality.
The influence of extract Kasumba Turate (Carthamus tinctorius linn) on broiler chicken performance
Authors: Rahmah S , Purwanti S , Pakiding W 
Published: June 2020

Abstract
Increased broiler performance can be achieved with the addition of KasumbaTurate Extract (KTE) in drinking water. The purpose of this study is to determine how the effects of the addition of KTE in drinking water of broiler with different levels. The research was carried out for 5 weeks using its commission 5 and 4 replicates and thus require 20 plots. The treatment consists of R0: without KTE and Vit C; R1: Vit C 0.1 ml/1 L of drinking water; R2: 1.25 ml/1 LKTE of drinking water; R3: 1.50 ml/1 L KTE of drinking water; R4: 1.75 ml/1 L KTE of drinking water. The results showed that the treatment did not affect (p>0.05) on the amount of feed consumption, water consumption, body weight gain and carcass of a broiler. Treatment R0, R1, R2 shows an increasing trend in water consumption, feed consumption, and carcass, while the treatment of R3, R4 showed an increasing trend in body weight gain of a broiler. Conclusions from the study showed that the KTE can be used as an antioxidant for the broiler until the highest level of 1.75 ml, but does not affect the performance of broiler.
Botanical types and composition of grazing field in the captive breeding area for Timor deer (Cervus timorensis) at Wosu Village, Central Sulawesi
Authors: Arifuddin M S , Damry  , Najamuddin  , Toknok B 
Published: June 2020

Abstract
A research has been conducted to determine the botanical types and composition of the grazing field of a captive breeding area for Timor deer (Cervus timorensis) at Wosu village, Bungku Barat district, Morowali district, Central Sulawesi province from April 26 to May 16, 2018. Forage samples were taken with a destructive sampling method using a pair of 1 x 1m frame. The dry matter content of the forage samples was analyzed at the animal nutrition and feeding laboratory, Tadulako University. Data were analyzed, and results were presented descriptively. The results showed that the botanical composition of the was 83% kinds of grass and 17% weeds. The grasses were dominated by Imperata cylindrica, Cyperus rotundus, Cyperus kyllingia Endl., and Paspalum conjugatum.
Effect of Lactococcus
lactis inoculation on characteristics and microstructure of dangke cheese with different ripening temperature and incubation time
Authors: Malaka R , Maruddin F , Baco S , Abdou A M 
Published: June 2020

Abstract
Physical properties of Dangke cheese can be improved by the ripening process through starter culture inoculation. The purpose of this study was to analyze the characteristics of Dangke cheese with different temperature and incubation time of ripening as well as their interaction by Lactococcus lactis inoculation. The research method used was experimental using a completely randomized design (CRD) with 2 (two) factors. The first factor (A) is the ripening temperature (5, 15, and 25°C) and the second factor (B) is the Ripening time (6, 9, and 12 days). Dangke is made by adding a papaya sap solution as coagulation. Microstructure was observed by a scanning electron microscope. The treatments were replicated three times each process. The data were processed statistically with variance analysis, followed by the least significant difference test. The results indicated that the ripening temperature affected the activity of L. lactis in carbohydrate degradation to produce lactic acid so that it affected the hydrogen potential (pH) and the dangke protein content. Long time ripening provides an opportunity for L. lactis to continue performing activities resulting in a decrease in carbohydrate and pH levels, but there is an increase in total lactic acid and protein levels. The temperature and duration of ripening in dangke manufacture provide an interaction of carbohydrate and protein levels. The Ripening temperature used in the manufacture of Dangke cheese with the addition of L. lactis, preferably 5°C and the duration of 12 days of ripening. The microstructural features show that the duration of ripening causes the Dangke structure to be more compact, as indicated by the proximity of casein molecules with other casein molecules and fat spread evenly in the three-dimensional network of molecules.
Antioxidant activity of milk pasteurization by addition of Matoa leaf extract (Pometia pinnata)
Authors: Munirah  , Malaka R , Maruddin F 
Published: June 2020

Abstract
This study aims to analyze the effect of the addition of Matoa leaf extract (Pometia pinnata) on the production of pasteurized milk with HTST pasteurization on the antioxidant activity of pasteurized milk. This research was conducted using a completely randomized design (CRD) in a unidirectional pattern with 5 treatments with 3 replications. Milk is made from 10% reconstituted milk, each sample is added Matoa leaf extract (Pometia pinnata), 0%, 0.05%, 0.10%, 0.15 and 0.20% respectively, then pasteurized using the HTST method (High-Temperature Short Time) at 72°C for 15 seconds. The results showed that the addition of Matoa leaf extract increased antioxidant activity and decreased the TBA value.
The capability of Cemba (Albizia lebbeckoides [DC.]) benth leaf extract in inhibiting Staphylococcus aureus
Authors: Hajrawati  , Nuraini H , Arief I I , Sajuthi D 
Published: June 2020

Abstract
Cemba (Albizia lebbeckoides [DC.] Benth leaf extract contains phytochemical components namely: phenolics, flavonoids, tannins, alkaloids, glycosides, and saponins that potent to be an antibacterial agent. The study aimed to evaluate the antibacterial capability of cemba leaf extract against Staphylococcus aureus contaminating animal products frequently. Forty grams of cemba leaves were extracted with 400 mL of distilled water for 24 h. One mL of each prepared concentration of CLE (100, 105, 110, 115, 120, 125, 130, 135, and 140 mg mL−1) was cultured together with 1 mL S. aureus concentration of 1 ! 106 CFU mL−1 in MHB media, then incubated for 24 h at 37°C. Furthermore, each bacterial suspension contained in the MHB was grown on MHA media and incubated for 24 h at 37°C. The number of bacteria colonies growing was calculated for determining MIC and MBC. The time-kill test used CLE with a concentration of 1 MIC and 2 MIC. Besides, SEM was also observed to know the changes in the morphology of S. aureus cells after tested contact with 1 MIC CLE. The results showed that CLE was able to inhibit and kill S. aureus bacteria with MIC values of 120 mg mL−1 and MBC of 125 mg mL−1. Time-kill test results showed CLE concentrations of 120 mg mL−1 (1 MIC) and 240 mg mL−1 (2 MIC) were able to kill S. aureus bacteria with a contact length of 4─8 hours. The results of SEM observations indicated that CLE was able to kill S. aureus by damaging bacterial cell wallsad been tested, our method can be used for validated method for aflatoxin analysis in EBN. Further analysis of aflatoxins in edible bird nest will be reported separately.
Physicochemical quality of fermented milk with additional red dragon fruit (Hylocereus polyrhizus) skin
Authors: Dianasari U , Malaka R , Maruddin F 
Published: June 2020

Abstract
Physicochemical qualities and total flavonoids qualities of fermented milk can be enhanced by the utilization of natural ingredients of red dragon fruit skin (Hylocereus polyrhizus). The purpose of this study was to analyze the effect of red dragon fruit skin concentration and length of incubation as well as their interaction toward physicochemical characteristics and total flavonoid qualities of fermented milk with the addition of red dragon fruit skin. The research method used was an experimental method by using a completely randomized design with 2 two factors. Factor A was the dragon fruit skin concentration 0%, 20%, 40%, and 60% and factor B was the incubation period ranging from 12 hours, 14 hours, until 16 hours. The treatments were repeated three times each. The data were processed statistically with analysis of variance followed by the least significant difference test. The result showed that a high concentration of red dragon fruit skin and long incubation could increase the activity of Lactic Acid Bacterial (LAB) during the fermentation process, so it increased the fat content but decreased carbohydrate and protein content of fermented milk. Therefore, it can be suggested that the concentration of dragon fruit skin used in producing fermented milk should be 60% and take 12 hours.
Antioxidant effectiveness and pH value of red dragon fruit skin powder (Hylocereus polyrhizus) on pasteurized milk with different storage times
Authors: Faridah Rajmi , Mangalisu Azmi , Maruddin Fatma 
Published: June 2020

Abstract
On peoples farms that do not yet have a modern milk processing industry, marketing becomes an obstracle because the milk is easily damaged. In additional, public interest in consuming fresh milk is still very low due to the lack of attractiveness from milk. One of the inggredients that has the potential to improve the quality attractiveness of consumers is the use of dragon fruit skin powder. Dragon fruit skin contains antioxsidants and antibacterial so that it can maintain the pH value. The purpose of this research was to determine the time limit for pasteurized milk strorage by adding dragon fruit skin powder at room temperature. This research was conducted using a Completely Randomized Design (CRD) with different strorage duration treatments (0 hours, 4 hours, 8 hours, 12 hours, 16 hours). Dragon fruit skin powder can was added as much 2%. Strorage treatment with the addition of dragon fruit skin powder affects the pH value. The pH value increased from 0 hours strorage then decreased at 12 and 16 hours strorage. This shows that the addition of dragon fruit skin powder can increase the pH value until 4 hours of strorage. Antioxidant value decrease with duration of strorage. Significant decrease in the value of antioxidant activity occurs in strorage for 16 hours. The quality of pasteurized milk with the addition of dragon fruit skin powder can be maintained up to 12 hours strorage at room temperature.
Effect of milking time on milk production and milk quality of dairy cow fed with fermented corn cob
Authors: Garantjang S , Rusdy M , Hatta M , Nohong B , Sema  
Published: June 2020

AbstractMany factors affected the milk production and milk quality of dairy cattle, such as the breed, age, type of feed, months of lactation, time milking and others. The purpose of this study was to determine the differences in milk production and milk quality in the morning and afternoon milking of dairy cows given corn cobs fermented. The study was carried out for one month, using eight lactating cows, divided into two groups each consisting of four cows. P1= complete feed + 40% of elephant grass, P2= complete feed + 20% of elephant grass + 20% of fermented corn cobs. Data analysis was displayed in chart form, the average and standard deviations and analyzed descriptively. The results showed that milk production in the morning milking treatment P1 was 18.36 %, higher than in the afternoon milking and P2 milking morning treatment was 11.56%, higher than in the afternoon milking or the second average morning milking treatment 14.96 % higher than afternoon milking. The milk production of group P1 which not given corn cobs fermented was 8.54 ± 2.78 L/h/d in the morning which was higher than the afternoon milking with average milk production 5.89 ± 1.89 L/h/d, while in the cattle group (P2) which gets fermented corn cobs, milk production in the morning milking was 8.40 ± 1.68 L/head/day, higher than with the afternoon milking with an average milk production of 6.65 ± 1.59 L/h/d. The quality of milk at morning milking was showed from the protein content (3.26%) and fat (3.37%) lower than in afternoon milking with the protein content of 4.03%, and fat content 3.79%. In conclusion, the research showed that milking in the morning has higher milk production than milking in the afternoon, while milk quality in the afternoon milking is higher than in the morning milking.
Effect of long-time immersion in edible film solution from local chicken claw on the physical and chemical properties of chicken meat
Authors: Sompie M , Tinangon R M , Surtijono S E , Said M I 
Published: June 2020

Abstract
Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of immersion time in edible film from local chicken claw on the physical and chemical properties of chicken meat. These research materials were used gelatine of local chicken claw, plasticizer glycerol, and chicken meat. This study used completely randomized design with different time of immersion in edible film solution (T1 = 0 minutes, T2 = 3 minutes, T3 = 6 minutes and T4 = 9 minutes) and four replications. The result of the study showed that the long-time of immersion in edible film solutions had a significant effect (p<0.05) on the water holding capacity, cooking loss, texture, protein content, and pH value of chicken meat. It was concluded that the chicken meat soaked in edible film solution for 3 minutes had the best physical and chemical properties.
The quality of milk candy using rosella powder (Hibiscus sabdariffa L.) addition as natural food colouring
Authors: Ekie M A B , Evanuarini H 
Published: June 2020

Abstract
Rosella have anthocyanins can act as natural colour on milk candy production. The purpose of this study was to determine the best percentage of rosella powder addition on antioxidant activity, colour and yield of milk candy. The material used in the present study were fresh milk, sugar, and rosella powder. The study was conducted in laboratory experimental and arranged using a Completely Randomized Design with 4 treatments and 4 replications. The treatments were P0 (without rosella powder addition), P1 (1% addition of rosella powder on milk candy production), P2 (3%) and P3 (5%). The data were analysed using Analysis of Variance and continued by Duncan’s Multiple Range Test. The results of this study showed that the addition of rosella powder had significant effect (P<0.01) on antioxidant activity, lightness, redness, yellowness and yield of milk candy. The antioxidant activity of candy milk were 8.58-10.28, lightness (L) 48.33–52.53, redness (a*) 15.00–19.10, yellowness (b*) 16.80–20.00, and the yield 77% - 80.74%. It can be concluded that addition of rosella powder 5% on milk candy gave the best treatment.
The color and flavor properties of Pindang eggs subjected to different tanner and storage duration
Authors: Herly M , Ningrum E M , Nahariah N 
Published: June 2020

Abstract
The Pindang eggs, a boiled eggs using certain tanners, have a distinctive characteristic i.e., taste, aroma, and texture and more durable than ordinary processed eggs. This study was aimed to determine the effect of the addition of different tanners and storage time on the color and flavor characteristic of Pindang chicken eggs. the experiment was conducted according to a completely randomized design with factorial pattern of 3×4. The First factor was the type of tanners material (guava leaves, teak leaves and combination of guava and teak leaves). The second factor was duration of storage (0, 7, 14 and 21 d, respectively). Color and flavor properties of pindang eggs were analysed descriptively based on the panelist perception of color or flavor scale used during the experiment. The study revealed that the type of tanner and storage time significantly changed the egg white color. While storage duration did not affect the egg flavor, the tannin source materials had a significant effect on the egg flavor. The pindang eggs that processed in the combination of guava and teak leaves as tannin sources had the best score of color and flavor if stored for 7 days.
The digestive and physiological visceral organs of male Bali cattle were fed with cocoa bean shell
Authors: Hikmah H , Alam G , Syamsu J A , Salengke S , Nahariah N 
Published: June 2020

Abstract
Cocoa bean shell (CBS) is a waste from cocoa bean processing, and recently used as supplements in ruminants feed. However, a CBS contains theobromines that well known for its anti-nutrient effect in the animal digestive system. This study examined the effect of CBS supplementation on some digestive organs in Bali cattle bulls. The total of 12 Bali bulls (average initial body weight, 159.25 ± 15.68 kg) aged 16 months age were fed with four levels of CBS concentrate in the diet for 16 weeks (0, 3, 6, and 9%, repestively). At the end of the experiment, digestive tract and some visceral organs weight (e.g., rumen, digest tracts, lymph, liver, lungs, heart, and kidney) were measured and calculated as the percentage of body weight (BW). The results showed that the percentage of spleen, liver and kidney weights were increased (p<0.05) according to the level of CBS supplementation. The effect of CBS feeding on the percentage of spleen weight was occurred at level 9%, and significantly higher (p<0.05) compared to the level of 3%, 6% and without cocoa shell. The liver and kidney percentages were higher (p<0.05) at levels 6% and 9% compared to 0% and 3%. There was no effect of supplementation on the digestive tract, lungs and heart. The study concluded that CBS supplementation at 6% and 9% levels had an effect on physiological visceral organs of Bali cattle bulls.