bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of DL-tryptophan on callus growth and alkaloid-reserpin production of pule pandak [Rauvolfia serpentina (L.) Bentham ex Kurz] in vitro
Authors: ARYATI HENI , ANGGARWULAN ENDANG , SOLICHATUN SOLICHATUN 
Published: July 2018

The purposes of this research were to study the effect of amino acid DL-tryptophan at various concentrations on culture callus growth and production of alkaloid-reserpine of Rauvolfia serpentina and to determine optimum concentration of DL-tryptophan to yield maximum alkaloid reserpine of the callus. This research was consisted of three phases. First phase was to determine compatible sterilan for R. serpentina leaf explants. Second phase was to initiate/ to induce callus formation from the explants. Third phase was treatment phase to know the influence of DL-tryptophan addition on growth and alkaloid-reserpine production of the callus. Experimental design that used was Completely Randomized Design (CRD). The treatment was concentration of the amino acid DL- tryptophan with three levels concentration three restating for each level. The levels were 0 mg/L, 10 mg/L and 20 mg/L. Obtained data were analyzed quantitatively and qualitatively. Quantitative data were wet weight, dry weight, growth rate and alkaloid content of the callus at each level of concentration. Qualitative data have been measured were compatible sterilant test and callus morphology (color and texture). Quantitative data then have been analyzed by analysis of variance (ANOVA) and continued with DMRT test at level 95%. The result indicated that addition of DL- tryptophan precursor had an effect on the reduction of the callus growth of R. serpentina in media MS in vitro. Addition of DL-tryptophan precursor to produce of alkaloid-reserpine of the callus of R. serpentina in media MS in vitro and optimum concentration of DL-tryptophan precursor that must be added to yield of alkaloid-reserpine could not be determined yet, it caused by the alkaloidreserpine was not detected yet by the thin layer chromatography (TLC).
Effects of turmeric extract (Curcuma domestica Val.) on the increase of SGOT and SGPT level in the mice (Rattus norvegicus) due to the acetaminophen administration
Authors: HARTONO HARTONO , NURWATI IDA , IKASARI FANY , WIRYANTO WIRYANTO 
Published: July 2018

Turmeric (Curcuma domestica Val.) contains a peculiar substance called curcumin that bears medical merit. The results of various types of study with curcumin show that it is able to restore damaged lever cells; therefore, it is predicted that the turmeric extract also bears the same ability. This study aims at finding out whether there is an effect of the turmeric extract on the increase of SGOT and SGPT level in the mice due to the acetaminophen administration. This is an experimental study with a post-test only controlled group design. The research used were 20 male mice (Rattus norvegicus), Strain Wistar, aged + 2 months old, weighed 150 grams. They were divided into 4 groups, and each group consisted of 4 mice. Group 1 was control group. Group 2 was exposed to one-time administration of acetaminophen with the toxic dosage of 1.35 grams over each kilogram of body weight. Groups 3 and 4 were each given turmeric extract with the dosage of 5 milligrams and 10 milligrams over each kilogram of body weight respectively; after two hours, they were subject to one-time acetaminophen administration with the dosage of 1.35 grams over each kilogram of body weight. Data gathering was then conducted following 48 hours of the latest treatment by taking the blood samples of the mice through their sinus orbitalis. The blood samples from the 4 groups were then examined for their level of SGOT and SGPT with a kinetic method.The data were analyzed by means of ANOVA followed by Post Hoc Test using Tukey test completed with homogenous subsets. The results show a significant effect of the turmeric extract on the increase of the SGOT and SGPT level in the mice due to the acetaminophen administration.
Toxicity studies of the rhizome Curcuma xanthorrhiza Roxb. and Curcuma zedoaria Roscoe on hematological and male reproduction system of mice (Mus musculus L.)
Authors: LISTYAWATI SHANTI 
Published: July 2018

Chronic (90 days) oral toxicity studies on ethanolic extracts of the rhizome Curcuma xanthorrhiza Roxb. and Curcuma zedoaria Roscoe were carried out in mice. The chronic dosage was 150 mg/kg/day as the extract. Hematological and spermatogenic changes in addition to body weight and external morphological were recorded. C. xanthorrhiza treatment had no significant effect on hematological and spermatogenic changes. C. zedoaria-treated animals revealed a significant fall in RBC, Hb level, and spermatozoa quality as compared to the control. The both extracts failed to show changes of external morphological and body weight and hematological.
Inhibition of exoprotease production in Aeromonas hydrophila by rhizome extract of temu lawak (Curcuma xanthorrhiza (Roxb.)
Authors: LESTARI UMI , PANGASTUTI ARTINI , SUSILOWATI ARI 
Published: July 2018

Conventional treatment of infectious diseases is based on compounds that kill or inhibit the growth of bacteria. A major concern with this approach is the frequent development of resistance to antimicrobial compounds. The discovery of communication (quorum sensing system) regulating bacterial virulence opens up ways to control certain bacterial infectious without interfering the growth. The fish pathogen Aeromonas hydrophila produces quorum sensing signal, NButanoyl-L-Homoserine Lactone (C4-HSL). C4-HSL regulates exoprotease synthesis, a virulence factor of A. hydrophila. Expression of exoprotease can be blocked by using quorum sensing inhibitor. The purpose of this study was to investigate the inhibiting effect of Curcuma xanthorrhiza (Roxb.) extract to exoprotease production of A. hydrophila. Extraction was conducted by using n-hexane, ethyl acetate and ethanol. The qualitative exoprotease assay result showed that n-hexane extract of C. xanthorrhiza had not effect on growth and exoprotease production of A. hydrophila. Meanwhile, 4% of ethyl acetate and ethanol extract of C. xanthorrhiza can inhibit exoprotease production without affecting A. hydrophilla growth. The quantitative exoprotease assay result showed that 4% of ethyl acetate and ethanol extract can inhibit the exoprotease production by 93,9% and 95,6%. The growth of A. hydrophila was not affected by this extract.
Sugarcane juice fermentation for making probiotic beverage with variations of type and concentration of inoculum
Authors: KRISTANTI DWI , SETYANINGSIH RATNA , SUSILOWATI ARI 
Published: July 2018

Kristanti D, Setyaningsih R, Susilowati A. 2006. Sugarcane juice fermentation for making probiotic beverage with variations of type and concentration of inoculum. Biofarmasi 5: 1-7. The exact type and concentration of inoculum in the manufacture of probiotic beverage is expected to produce a probiotic beverage that can meet the standard. The aims of this research were to determine the type of inoculum, the concentration of inoculum, and the combination of type and concentration of inoculum that meet the standard that reviewed from the number of viable bacterial cells, reduction sugar content, acid total, the value of pH and organoleptic test. The research was conducted by using a factorial completely randomized design consisted of two factors: (i) the type of inoculum consisted of three levels, namely Lactobacillus casei, L. acidophilus and L. plantarum; (ii) the concentration of inoculum consisted of three levels, i.e. 1%, 2% and 3%. The experiment was conducted with three replications. The media of fermentation including sugarcane juice, skim milk 10% and gelatin 0.3% fermented with each inoculum for 96 hours. The parameters measured included the number of viable bacterial cells, acid total, pH value, reduction sugar content and organoleptic test. Data obtained were analyzed by Analysis of Variance (ANOVA) and continued with DMRT test at the significance level of 5%. The organoleptic test was analyzed by using a hedonic method. The results of research showed that all types and the concentration of inoculum tested could be used in the fermentation of sugarcane juice for making probiotic beverage. The number of viable bacterial cells and the pH value met the standards of probiotic beverage in all treatments. The total of acid met the standards of probiotic beverage, exept in the treatment of L. casei dan L. plantarum 1%. The result of organoleptic test showed that the preference of panelist in the scale of dislike to rather likes.
Production of biomass of yeast cell R1 and R2 using sweet potato and cassava extract substrates in fermentor type air-lift scale 18 liters
Authors: UNDARI WIWIN , SUSILOWATI ARI , SUGORO IRAWAN 
Published: July 2018

Undari W, Susilowati A, Sugoro I. 2008. Production of biomass of yeast cell R1 and R2 using sweet potato and cassava extract substrates in fermentor type air-lift scale 18 liters. Biofarmasi 6: 8-15. Increasing production and quality of meat and milk can be done by attention to nutrition, reproduction and health and livestock management. This research was conducted with the following objectives: (i) to determine the difference of production of biomass of yeast cell R1 by using sweet potato and cassava extract substrates in fermentor type air-lift scales 18 liters with R2; (ii) to determine the difference of difference of production rate of biomass of yeast cell R1 by using sweet potato and cassava extract in fermentor type air-lift scales 18 liters and the consumption of glucose with R2; (iii) to determine the difference of yield x/s of yeast cell R1 by using sweet potato and cassava extract substrates in fermentor type air-lift scales 18 liters with R2; and (iv) to determine the difference of production efficiency of biomass of yeast cell R1 by using sweet potato and cassava extract substances in fermentor type air-lift scales 18 liters with R2. The research was conducted in July-September 2006 at the Nutrition, Reproduction and Wellness Laboratory of the Center for Applications of Isotope and Radiation Technology - National Nuclear Energy Agency (PATIR-BATAN), South Jakarta. Based on the results of research, it can be determined that the production of biomass of yeast cell R1 and R2 on sweet potato and cassava extract substrate were 0.65 g/L, 0.83g/L, 0.63 g/L and 0.88 g/L, respectively. In the production of biomass between yeast R1 and R2, there was no significant difference, either sweet potato or cassava extract. The production rate of biomass of yeast cell R1 and R2 and the consumption of glucose on sweet potato and cassava extract substrates were 0.04 g/L/day and 0.86 g/L/day, respectively; 0.06 g/L/day and 0.51 g/L/day, respectively; 0.05 g/L/day and 0.19 g/L/day, respectively; 0.08 g/L/day and 0.28 g/L/day, respectively. The rate of biomass production and the consumption of glucose between yeast R1 and R2 showed that there was no significant difference, both on sweet potato and cassava extract substrates. The yield x/s of yeast R1 and R2 on sweet potato and cassava extract substrates were 0.43 g/g, 0.61 g/g, 0.29 g/g and 0.31 g/g, respectively. The yield x/s between yeast R1 and R2 showed that there was no significant difference, both on sweet potato and cassava extract substrates. The production efficiency of biomass of yeast cell R1 and R2 on sweet potato and cassava extract substrates were 86.23%, 122.34%, 57.46% and 61.18%, respectively. The production efficiency of biomass between yeast R1 and R2 showed there was no significant difference, both on sweet potato and cassava extract substrates.
Effect of adding lempuyang (Zingiber aromaticum) flour in ration to carcass production on New Zealand White male rabbit
Authors: ATMOKO GUNARSO TRI , PUDJOMARTATMO PUDJOMARTATMO , SIHOMBING GINDA 
Published: July 2018

Atmoko GT, Pudjomartatmo, Sihombing G. 2008. Effect of adding lempuyang (Zingiber aromaticum) flour in ration to carcass production on New Zealand white male rabbit. Biofarmasi 6: 22-29. This research aimed to determine the effect of adding lempuyang (Zingiber aromaticum Val.) flour to carcass production of New Zealand White male rabbit. The study was conducted from July 17, 2007 to September 10, 2007 at Balai Pembibitan dan Budidaya Ternak Non Ruminansia (BPBTNR), Surakarta Agriculture Office located in Balekambang, Surakarta. The research used 24 New Zealand white male rabbits aged about 2 months with average body weight of 1181.4Â±74.8 grams divided into four treatments and three repetitions, every repetition consisted of two rabbits. The data were analyzed using Completely Random Design (RAL). Feed was given in the form of peanut straw (rendeng), concentrate of BR2 and lempuyang flour. The feed treated consisted of 60% peanut straw and 40% BR2 concentrate as control ration (P0), control + 0.1% lempuyang flour (P1), control + 0.15% lempuyang flour (P2), and control + 0.2% lempuyang flour (P3). The variables observed during the research were slaughtering weight, carcass weight, percentage of carcass, non-carcass weight, non-carcass percentage, meat weight, and meat-bone ratio. The results showed that the average treatment (P0, P1, P2, P3) for slaughtering weight were 1771.67 g, 1746.6 g, 1858.34 g, and 1720 g, respectively, for carcass weight were 834.67 g, 838.35 g, 901 g, and 781.35 g, respectively, for carcass percentage were 47.11 g, 47.92 g, 48.45 g, and 45.43% g, respectively, for non-carcass weight were 937 g, 908.34 g, 957.34 g, and 938.67 g, respectively, for non-carcass percentage were 52.88%, 52.10%, 51.53%, and 54.56%, respectively, for meat weight were 594.34 g, 605 g, 658.67 g, and 562 g, respectively, for bone-meat ratio were 2.46%, 2.57%, 2.66%, and 2.56%. The result of variance analysis showed that the addition of lempuyang flour in the ration had no significantly different effect (P>0.05) on slaughtering weight, carcass weight, carcass percentage, non-carcass weight, non-carcass percentage, meat weight, and bone-meat ratio. The conclusion of this research was the addition of lempuyang flour to the level of 0.2% of the total ration had not been able to increase the production of carcass of New Zealand White male rabbit.
The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt
Authors: RETNATI RETNATI , ANDRIANI M.A.M. , FAUZA GUSTI 
Published: July 2018

Retnati, Andriani MAM, Fauza G. 2009. The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt. Biofarmasi 7: 68-76. The aim of this research was to determine the influence of addition of various sweet potatoes extract to the total count of cells and the antioxidant activity in yogurt. Yogurt was made from fresh milk, skim milk, white sweet potato, orange sweet potato, purple sweet potato, and pure culture of Streptococcus thermophilus 0040 and Lactobacillus bulgaricus 0041 in straight MRS agar. Fresh milk, skim milk powder (5%, b/v), and sweet potato extract (10%, v/v) was pasteurized at 90oC for 15 minutes, cooled to the temperature between 40-45oC, inoculated with 2.5% S. thermophilus and L. bulgaricus with a proportion of 1.4:1, and then incubated at a temperature of 40oC for 15 hours. Yogurt without an addition of sweet potato extract was used as control. The parameters measured in this experiment were the total count of cells with TPC (Total Plate Count) method and the antioxidant activity with DPPH (2,2- diphenyl-1-picrylhydrazyl) method. Samples were taken at one hour interval to examine the total count of cells, while the antioxidant activity was collected at three hours interval. The result of each analysis was plotted into graphics which describing the relation of total bacteria and antioxidant activity with fermentation time. ANOVA was employed to analyze the data. If there was a significant difference, it should be followed by Duncan Multiple Range Test (DMRT) at a significance level Î±=0.05. The result of this research showed that the addition of various sweet potatoes extracts increased the total count of cells and the antioxidant activity in yogurt. The total count of cells showed no significant different for each sample, it meant that the different colors in sweet potato did not influence the total count of cells. However, yogurt with orange and purple sweet potato extract addition had a significant difference on the antioxidant activity with control and yogurt with white sweet potato extract. In conclusion, the difference colors in sweet potato influenced in the antioxidant activity in yogurt significantly. Sweet potato is potential for milk substitute in yogurt production due to oligosaccharide content and antioxidant activity.
The mortality effect of castor bean (Ricinus communis) extract on Aedes aegypti larvae
Authors: WIBOWO TRI NUGROHO , DARUKUTNI DARUKUTNI , HANDAYANI SUTARTINAH SRI 
Published: July 2018

Wibowo TN, Darukutni, Handayani SS. 2010. The mortality effect of castor bean (Ricinus communis) extract on Aedes aegypti larvae. Biofarmasi 8: 77-81. The aim of this research was to determine the mortality effect of Ricinus communis L. extract on Aedes aegypti L. larvae. This research was an laboratory experimental, with a post-test only controlled group design, and used 750 larvae Instar III of A. aegypti L. that divided into 6 groups (control group, and five treatment groups consisted of 0.10% extract, 0.25% extract, 0.50% extract, 0.75% extract and 1% extract). The sampling technical was a purposive sampling method. The larvae were put into 25 ml experimental liquid for 24 hours. The observation was counting a number of dead larvae in 24 hours. Data were analyzed with one-way ANOVA test continued with Least Significant Difference (LSD) using SPSS for Windows Release statistically with a significance level p<0.05 then continued with a probit analysis. There were 0 larva death at negative control, 23.8 (95%) larvae death at 0.10% extract concentration, 24.6 (98%) larvae death at 0.25% extract concentration, 25.0 (100%) larvae death at 0.50%, 0.75% and 1.00% extract concentration. There was a significant difference in larvae death of A. aegypti in all groups. The LC50 of R. communis extract was 0.01036% (103.6 ppm), therefore it could be concluded that R. communis extract had a mortality effect to A. aegypti larvae.
Influence of size reduction variation and fermentation time towards cyanide acid contents and phenolic compound in faba bean (Vicia faba) tempeh
Authors: INDRIYANI CHRISTIANA SEPTI , HANDAYANI SRI , RACHMAWATI DIAN 
Published: July 2018

Indriyani CS, Handayani S, Rachmawati D. 2010. Influence of size reduction variation and fermentation time towards cyanide acid contents and phenolic compound in faba bean (Vicia faba) tempeh. Biofarmasi 8: 31-36. Tempeh is fermentation product wich very known by Indonesian society and has been familiar with various western society. Tempeh can be made from various ingredient, but usually, tempeh is made from soybean. Due to the increasing soybean price, it has been found another Leguminosae to substitute soybean. One of legume was faba bean, Leguminosae, that generally contains phenol as antioxidant and cyanide acid as antinutrient and toxic material. The aim of this research was to determine the effect of size reduction variation and fermentation time variation of faba beans tempeh production to cyanide acid and total phenol contents. This research used a factorial experiment that arranged in a Randomized Complete Design (RCD) with two experimental factors including size reduction (chopped and sliced) and the time of fermentation (0, 30, 36, 42 and 48 hours). The result showed that cyanide acid content in fermentation of 0, 30, 36, 42 and 48 hours on faba beans tempeh by chopped seeds were 0.060 mg/g, 0.048 mg/g, 0.036 mg/g, 0 mg/g and 0 mg/g, respectively, then on faba beans tempeh by sliced seeds were 0.072 mg/g, 0.036 mg/g, 0.036 mg/g, 0 mg/g and 0 mg/g, respectively. Meanwhile, the content of total phenol on faba beans tempeh by chopped seeds were 0.014750%, 0.149900%, 0.201825%, 0.170400% and 0.234400%, while on faba beans tempeh by sliced seeds were 0.014750%, 0.152650%, 0.178300%, 0.162750% and 0.192620%, respectively. The fermentation time and the size of faba beans seeds affected on cyanide acid and total phenol contents of faba beans tempeh. The longer fermentation time of faba beans tempeh caused lower cyanide acid content and higher total phenol content. The smaller size of faba beans seeds on tempeh caused lower cyanide acid content and higher total phenol content. The lowest cyanide acid content was contained in faba beans tempeh with chopped and sliced seeds with 42 and 48 hours fermentation reached 0 mg/g. The highest total phenol content was contained in chopped faba beans tempeh with 48 hours fermentation reached 0.234400%.
The effect of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward Euthynnus affinis meat quality
Authors: AYU VENERANDA SONYA , NUGRAHENI ESTU RETNANINGTYAS , PURWOKO TJAHJADI 
Published: July 2018

Ayu VS, Nugraheni ER, Purwoko T. 2010. The effect of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward Euthynnus affinis meat quality. Biofarmasi 8: 58-65. High protein content in fish and the storage in a relatively short time will encourage the growth of bacteria. Therefore, the preservation techniques are required to expand the fish store. The use of formalin as a preservative substance, especially for fish, can damage to health, so it is necessary to find out the preservative substance as an alternative to substitute formalin. Mengkudu fruit (Morinda citrifolia L.) contains compounds that have an antibacterial activity, such as alkaloids and flavonoids. The purposes of this study were to determine the effect of ethanol extract concentration of mengkudu fruit and the storage time on the number of bacteria in Euthynnus affinis meat, and the concentration which have the same activity with formalin in inhibiting the number of bacteria in E. affinis meat. This research used a completely randomized design. The tested sample was Euthynnus affinis meat that soaked in ethanol extract of mengkudu fruit with concentrations between 10-100%. Every four hours, the TPC test, the water content, pH value and temperature of samples were measured. The results of observation were analyzed by ANOVA, further the results that significantly different were followed by a DMRT test with 95% confidence level. Based on the statistical analysis, the concentration of ethanol extract of mengkudu fruit and the storage time were significantly (p<0.05) in inhibiting the number of bacteria in Euthynnus affinis meat. The concentrations of extracts 80%, 90% and 100% had almost same activity to formalin in inhibiting the number of bacteria in Euthynnus affinis meat.