bluuebunny/crossref_metadata_2025_split huggingface dataset:
Development of meat analog patty using lion’s mane mushroom and pumpkin seeds
Authors: Marcello M , Halim Y 
Published: August 2024

Abstract
High meat consumption globally has caused several problems, such as environmental, animal welfare, and public health issues. Consumption of plant-based meat products or meat analog can be used as an alternative to overcome these problems. In this research, a meat analog patty was formulated using lion’s mane mushroom as a main ingredient as it contains high protein content (20.8%), along with texturized soy protein. Furthermore, pumpkin seeds were also added to provide sufficient iron to the meat analog. This research was done in two stages, in which the first stage of the research was done to observe the effect of different ratios of lion’s mane mushroom and texturized soy flour (30:50, 40:40, 50:30) on the physicochemical and sensory characteristics of the meat analog patty. The analyses done included proximate analysis, color analysis, texture profile analysis, and organoleptic analysis. On the other hand, the second stage of research was focused on determining the best concentration of pumpkin seeds added (10%, 20%, 30%) to the meat analog patty to obtain the optimum iron content. The analyses done included texture profile analysis, proximate analyses, and iron content analysis. Results showed that the selected formulation of the meat analog patty was the one made from a 50:30 ratio of lion’s mane mushroom and texturized soy flour added with 10% pumpkin seeds. It had 0.79 mg of iron/30g of sample and was most preferred by the panelists based on organoleptic tests. The addition of pumpkin seeds did not affect the proximate chemical content of the meat analog patty, except for its moisture content. Regarding textural profile, the meat analog patty made with the addition of pumpkin seeds was comparable to commercial meat analog in terms of hardness while being less springy, cohesive, and chewy. Compared to a meat patty, it had a higher hardness and chewiness value with a lower springiness and cohesiveness value.
Effect of glycerol plasticizer on the structure and characteristics of bacterial cellulose-based biocomposite films
Authors: Agustin S , Cahyanto M N , Wahyuni E T , Supriyadi  
Published: August 2024

Abstract
Biocomposite film was successfully produced by combining bacterial cellulose (BC) and sodium alginate (ratio of 80:20) with the addition of glycerol as conventional plasticizer at varied concentration (2, 4, 6% w/w, based on total sample weight) through solution casting method. The influence of glycerol content on structure (by FTIR), mechanical properties, optical properties (by colorimeter and spectrophotometer) and water vapor permeability (WVP, gravimetric method) of BC biocomposite film was investigated. The addition of glycerol disrupts the inter- and intramolecular hydrogen bonds in the cellulose chains, replaced by weaker BC-alginate-glycerol bonds. This resulted a decrease in film density, causing lower tensile strength, lightness, opacity and WVP of BC biocomposite film. An increase in glycerol concentration led to an increase in elongation percentage due to the effect of glycerol plasticization. Film with 4% glycerol exhibited the lowest WVP (5.08x10-13 g/m.s.Pa), highest lightness (L = 73.49), lowest opacity (3.24 Abs/mm) with tensile strength of 19.57 MPa and elongation 8.38%. The addition of glycerol significantly affects the BC biocomposite film properties. The resulting biofilm shows performance equivalent to commercial bioplastic TeloRoll.
Evaluation of butterfly pea powder addition to cow’s milk kefir on the antibacterial activity against bacteria causing foodborne disease
Authors: Nur’Aini K , Prabaningtyas S , Febrisiantosa A , Trinugraha A C 
Published: August 2024

Abstract
Foodborne diseases are caused by consuming food contaminated with pathogens such as bacteria, viruses, parasites, or toxic chemicals, as well as biotoxins. Bacteria responsible for foodborne disease include Escherichia coli and Staphylococcus aureus. The typical approach to managing foodborne disease involves the use of antibiotics, which might lead to resistance over time. Kefir is a probiotic drink that can help maintain health by balancing the natural gut microflora. This study aims to investigate the impact of adding butterfly pea powder to kefir on its antibacterial activity against the bacteria that cause foodborne disease. Kefir was prepared by adding butterfly pea powder in six different concentrations (0%, 0.5%, 1%, 1.5%, 2%, and 2.5%) with four replications. Kefir’s pH, total titrated acid, total LAB, and its antibacterial activity using the microdilution method were observed. The results revealed that the addition of butterfly pea flower powder at various concentrations significantly influenced the pH value, total acidity, and antibacterial effects against E.coli and S.aureus but did not significantly affect the total LAB count. Butterfly pea flower powder reduced the pH value, increased the total acidity, and enhanced the antibacterial activity, resulting in a higher percentage of inhibition against the tested bacteria without adversely affecting LAB growth. It was concluded that adding butterfly pea powder to cow milk kefir potentially improves the antibacterial functions against bacteria causing foodborne disease.
Effects of yeast variations and fermentation time on the physicochemical characteristics and sensory quality of sorghum soy sauce
Authors: Munir N F , Malle S , Mariani  , Sarwina  
Published: August 2024

Abstract
Soy sauce is a traditional salty liquid condiment produced by fermenting soybeans. However, the increasingly high price of soybeans on the market has led to the need for alternative substitutes to the raw material for making soy sauce. Sorghum (Sorghum bicolor (L.) Moench.) is a cereal crop that is widely grown in Indonesia and has high carbohydrate and protein content but has yet to be utilized optimally, so sorghum has the potential to be used as a functional. The sensory quality of soy sauce is affected by the fermentation process. This research aims to analyze the effect of adding yeast variations and fermentation time on the physicochemical and sensory quality characteristics of sorghum soy sauce. The research method used a wholly randomized factorial design with three repetitions. The first factor is yeast variations, which use two levels, Rhizopus oligosporus and Saccharomyces cerevisiae. The second factor is the fermentation time, with four levels, namely 7, 11, 15, and 19 days. The resulting soy sauce is then analyzed for protein content, acidity, viscosity, and sensory analysis using the attributes of taste, color, and flavor. The data obtained was processed with SPSS software using two-way ANOVA and Least Significant Difference (LSD) if the results obtained had a significant effect. The research results showed that the use of various types of yeast has a substantial impact on the protein content, viscosity, and flavor attributes of sorghum soy sauce. Meanwhile, fermentation time treatment had a significant effect on acidity and color. Overall, the best treatment was obtained by adding Saccharomyces cerevisiae with a fermentation time of 11 days, resulting in a protein content of 1.32%, acidity of 4.60, and viscosity of 3.11 cp. Sensory analysis showed that the best treatment was soy sauce fermentation using Rhizopus oligosporus for 11 days, which obtained a taste attribute value of 3.24, flavor value of 2.21, and color value of 3.96.
Some properties of aloe vera gel powder prepared by microwave and oven drying
Authors: Agustian P , Ruriani E 
Published: August 2024

Abstract

Aloe barbadensis Miller is the most bioactive compound used in the food and pharmaceutical industry. This study was conducted to prepare the Aloe gel powder by using an oven and microwave at various temperatures and energy. The objective of this study was to investigate the effect of microwave and oven drying on the physicochemical properties of aloe vera gel powder spesifically antioxidant activity. Some parameters examined were the water content, color, yield, and swelling power. In addition, it also has a higher yield and antioxidant activity with optimal visual performance. The results show that the Aloe gel powder obtained by oven drying meets the water content standard of less than 12% and needs a shorter drying time. This Aloe gel powder even showed a good potency of hydrogel formation, since its swelling property is 3% higher than Aloe gel dried by microwave method. The higher temperature at oven drying of 75 showed color value with the highest L value (brightness). Nevertheless, at microwave drying of 45 W energy had higher antioxidant activity (1.642 times higher) than 75°C. The recommended condition for the drying process of Aloe gel powder is using the microwave at an energy of 45 W for about 3 hours with an average yield of approximately 0,71%. In general, a higher temperature and energy of drying caused more changes in the physicochemical characteristics of aloe vera gel powder.
The effect of indigenous starch as fat and caloric reducer in mayonnaise formulation: properties and emulsion stability
Authors: Paramitasari D , Suparman  , Pudjianto K , Putra O N , Pramana Y S , Musa  
Published: August 2024

Abstract
This study responded to modern health concerns about high-calorie, high-fat food ingredients by investigating local starches (sago, tapioca, and corn) to reduce fat and calories in full-fat mayonnaise. Starch concentrations of 4%, 8%, and 12% w/w on starch weight were added to partially substitute the oil. Starch-based mayonnaise exhibited lower caloric and fat content compared to full-fat mayonnaise, with tapioca starch showing the most significant reduction. The lowest caloric content (4.03 kcal/gram) was achieved with 12% w/w of tapioca starch, whereas the lowest fat content (36.20% w/w) was achieved with the same concentration. The emulsion stability was improved by adding starch, particularly 12% w/w tapioca starch (99.43% stability). pH remained similar to full-fat mayonnaise (pH 3.9-4.1). Overall, local starches effectively reduced calories and fat while enhancing emulsion stability, with minimal impact on pH. This study demonstrated that local starch utilization effectively reduced calories and fat in mayonnaise, aligning with modern health concerns regarding dietary ingredients.
Phytochemical screening and antibacterial properties of Sungkai (Peronema canescens Jack.) leaf extract and fraction
Authors: Suryani A E , Nisa K , Indrianingsih A W , Handayani S , Fitrotin U , Rahayu E , Wulandari A A , Wijayati N 
Published: August 2024

Abstract
Sungkai (Peronema canescens Jack.) is a natural ingredient used as a traditional treatment for diarrhea, fever, toothache, mouthwash, and antiseptics. The objective of the study was to assess the antibacterial properties of Sungkai leaf extracts and fractions against pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Salmonella thypimurium) and to identify chemical compounds with antibacterial properties. The investigation starts with extraction and then continues with liquid-liquid fractionation with n-hexane, chloroform, ethyl acetate, n-butanol, and water as solvents. Extracts and various fractions of Sungkai leaf were analyzed using phytochemical screening. The antibacterial property assay used the microdilution and paper disc method. The active component of the extract or fraction was determined by Gas Chromatography-Mass Spectrometry (GC-MS). The phytochemical screening results indicated that the ethanol extract included flavonoids, alkaloids, and steroids. Both the n-hexane fraction and chloroform fraction consist of alkaloid and steroid compounds. The ethyl acetate fraction contains phenolic compounds, while the n-butanol and water fractions contain flavonoid compounds. The microdilution method revealed that the chloroform fraction had the highest performance, with a Minimum Inhibitory Concentration (MIC) value of 1000 µg/ml against Pseudomonas aeruginosa. However, the paper disc approach demonstrated that both the extract and the fraction did not produce an inhibitory zone against the four tested bacteria. The GC-MS analysis identified 17-Octadecynoic acid in the chloroform fraction as the most effective chemical compound against Pseudomonas aeruginosa. The chloroform fraction of Sungkai leaf contains active compounds that have the potential for antibacterial activity.
Reproductive readiness in angus grade-black cattle: evaluating energy status and body condition for optimal breeding preparation
Authors: Adinata Y , Krishna N H , Riyanto J 
Published: August 2024

Abstract
This study focuses on optimizing reproductive readiness in Angus Grade-Black Cattle by assessing energy status and body condition for effective breeding preparation. The associations between age, Body Mass Index (BMI) serving as a measure of energy status, Body Condition Score (BCS) used for appraising internal fat reserves, and Frame Score (FS) employed to predict maturity and potential growth curves, are investigated as indicators of growth and maturity. Estimating reproductive performance is most easily achieved through changes in body weight, as reproductive traits hold significant economic importance for sustainable production. Age, Body Weight (BW), Withers Height (WH), Body Length (BL), Hip Height (HH), and BCS were measured in 93 cows and subsequently analyzed. Moreover, the relationships were examined through descriptive analysis, analysis of variance, and correlation. Positive and highly significant correlations were found between BW and age, BMI, BCS, and FS, with correlation values of 0.371, 0.870, 0.407, and 0.579, respectively. The linear regression model for predicting BW is as follows: BW (kg) = -146.341 + 2.356(age) + 17.897(BMI) - 3.796(BCS) + 27.106(FS), with an R2 value of 0.930. In conclusion, refining reproductive preparedness through comprehensive evaluation of energy status and body condition leads to more adept breeding preparation and fosters sustainable practices in cattle management.
Pregnancy and calving rate of artificial insemination with sexed semen in swamp buffaloes under field conditions
Authors: Praharani L , Kusumaningrum DA , Muttaqin Z , Sianturi RG , Rusdiana S , Talib C , Arrazy AF , Sopian E 
Published: August 2024

Abstract
Artificial Insemination (AI) with sexed semen in buffaloes has been applied for increased calf sex ratio as well as genetic improvement. A field study was conducted to evaluate conception and calving rates following artificial insemination (AI) with sexed semen in swamp buffaloes from different agroecosystems. The study was carried out in different agroecosystems: riverside (Brebes Regency) and oil palm plantations (Pandeglang Regency). A total of 72 buffalo cows aged 5–9 years old had normal body conditions. All buffalo cows were given estrus synchronization treatment using prostaglandin hormone (PGF) twice at 11-day intervals. The sexed semen was inseminated at a fixed time, 72 hours after the second PGF injection. A conception check was done 60 days after AI using ultrasonography and rectal palpation. The parameters observed were conception and calving rate. The data were analysed descriptively. The results showed the mean conception rate and calving rate were 50.7% and 46.2%, respectively. The differences in conception (43.3 vs. 57.1%) and calving rate (40.0 vs. 52.3%) between the agroecosystems of riverside and palm oil plantations, respectively. The use of sexed semen resulted in moderate conception and calving rates. This research indicated that sexed semen can be applied in an AI program for buffaloes at farm levels.
Early detection of pregnancy status in cattle using ISG17 polyclonal antibody recombinant
Authors: Suyatno  , Manzila Ifa , Lestari Puji , Anggraeni Anneke , Wahyuni Dimar Sri , Herdis  , Priyatno Tri Puji 
Published: August 2024

Abstract
Optimization of female cattle reproduction requires reliable and accurate systems for early pregnancy detection. Identifying pregnant status as early as possible is essential in managing reproductive cycles because it allows farmers to make early decisions about rebreeding strategies. Interferon stimulated gen (ISG) 17 is a gene expressed during maternal recognition pregnancy through Interferon tau (IFN-T) secretion signal, which begins on days 8 to 9 of pregnancy and peaks on days 16 to 17 (day 0 = day of estrus). This study aims to detect ISG17 expression using ISG17 polyclonal antibodies as a determinant of pregnancy in cattle that have received artificial insemination. The polyclonal antibody of ISG17 was produced in New Zealand white rabbits using ISG17 recombinant protein expressed by pET-32b expression vector in Escherichia coli systems of strain pLys BL21-Origami. ISG17 polyclonal antibody (ISG17-pAb) was used to detect ISG17 proteins expressed in blood serum obtained from 2 to 10 weeks-inseminated cattle (Frisian Holstein and Ongole) by NCM-ELISA method. ISG17-pAb was also labeled with gold nanoparticles and assembled into a lateral flow system for easier pregnancy detection in the field. NCM-ELISA test results showed a typical reaction between ISG17 antigen and ISG17-pAb in the form of brown dots after adding DAB substrate. Detection of pregnancy status showed that the antibody reaction to blood serum from dairy cows indicated 13.2% false negatives, 15.8% false positives, and 71.0% accuracy. In comparison, blood serum from beef cattle showed 7.5% false negatives, 0% false positives, and 92.5% accuracy. Interestingly, a lateral flow kit based on ISG17-pAb-gold nanoparticles showed good antibody reactions against blood serum from pregnant and non-pregnant cows. This indicates that the development of early pregnancy detection based on ISG17-pAb is prospective for optimizing productive cows by continuing to increase accuracy.
Supplementation of papaya leaf extract in drinking water to optimize broiler chicken carcass production
Authors: Sadarman  , Harahap A E , Mardi S , Qomariyah N , Azmi A F M , Nurfitriani R A , Syahniar T M , Andriani M 
Published: August 2024

Abstract
The papaya plant (Carica papaya Linn.) is regarded as an alternative option that is believed to have the potential to reduce fat accumulation in broiler chickens. In society, papaya leaves are well-known as ingredients in traditional medicine due to their content of alkaloid compounds and proteolytic enzymes, namely papain and chymopapain, which play a significant role in digestion and facilitate intestinal activity. The impact of adding Papaya Leaf Extract (PLE) to drinking water on parameters such as final body weight, carcass weight, carcass percentage, abdominal fat weight, and abdominal fat percentage is sought to be assessed in this study. Eighty-seven-day-old chicks, irrespective of gender, constitute the subjects of the research. Commercial feed, papaya leaves, research facilities and equipment, and manual and digital scales are utilized in the study. An experimental approach with a Completely Randomized Design (CRD) is followed in the research methodology. Five treatments, each repeated four times, are included in the study: T0 (control with 1 liter of drinking water), T1 (T0 + 5 ml of PLE), T2 (T0 + 15 ml of PLE), T3 (T0 + 25 ml of PLE), and T4 (T0 + 35 ml of PLE). Chicken slaughtering is performed after 35 days of rearing, with samples taken randomly from pens 1-20 and subsequently processed, adhering to Islamic principles. Measured parameters include final body weight, carcass weight, carcass percentage, abdominal fat weight, and abdominal fat percentage. Analysis of variance (ANOVA) in a Completely Randomized Design is employed for data analysis. The research findings suggest that providing papaya leaf extract to broiler chickens up to 35 days of age does not significantly affect final body weight, carcass weight, carcass percentage, abdominal fat weight, or abdominal fat percentage. Based on the results obtained from the broiler chicken carcass production in this study, the administration of PLE to broiler chickens can be conducted.
Optimization of antimicrobial activity of sea cucumber Holothuria scabra extract using reflux extraction based on two levels factorial analysis
Authors: Ratnaningrum D , Warsito M F , Endah E S , Saraswaty V , Risdian C , Ardiansyah A 
Published: August 2024

Abstract
Sea cucumber Holothuria scabra is a potential export commodity in the fisheries sub-sector. Some are used indirectly in extract form. Selection of the extraction method is carried out by considering its activity. One of the benefits that is often claimed in sea cucumber products is antimicrobial activity. This study aims to determine the antimicrobial activity of sea cucumbers after the extraction process using the reflux method. The ethanol 70% was used as solvent with citric acid as catalyst. Selection of the extraction solvent and catalyst is carried out by considering its safety for human consumption. The catalyst is used to hydrolyze polysaccharides. With the presence of a catalyst combine with various contact times, and temperature we try to assay its microbial activity. We used a fixed amount of solvent and the catalyst concentration was set from 0 to 1% (w/v), contact time 6 to 18 hours, temperature 25 to 55 °C. The experiment design was using factorial analysis at two levels. All the solution was filtered and evaporated to get the dried extract and freeze-dried before it was tested in S. aureus, B. subtilis, and E. coli to see its inhibition zone. The result showed that on SA catalyst and temperature had a significant effect on the inhibition zone. However, on BS and EC, only the catalyst has a significant effect on the inhibition zone. The best-obtained result was estimated using higher catalyst concentration, shorter extraction times, and the lowest temperature.
Lipase from coral associated bacteria: screening, optimizing lipase production, and molecular characterization
Authors: Haryati T , Fatmawati F , Laksmi F A , Nuryana I , Putri D H , Sa’diah J N , Khaerunnisa  
Published: August 2024

Abstract
To obtain lipase that can be utilized in industrial applications, it is crucial to explore a new source of lipase. Marine bacteria, especially those associated with coral, are a potential source of lipase. In this study, a total of 50 coral-associated bacteria was screened based on their lypolitic activity on a selective agar plate that contained olive oil and rhodamine B. The highest lypolitic activity was observed on isolate 30.10.11. To obtain a high lipase yield from culture cultivation, we optimized lipase production media using parameters of induction time, substrate oil, nitrogen source, pH, temperature, and % oil induction variation. The optimum condition with lipolytic activity at the level of 0.680 U/mL was obtained by cultivating the coral bacterium on modified Zobel marine media with 0.6% tryptone, 5% soybean oil induction, pH 8, 150 rpm, and 30 °C for 24 hours. Based on the 16S rRNA sequence analysis, the coral bacterium isolate 30.10.11 showed 99.65% similarity to Staphylococcus haemolyticus. Lipase obtained from this isolate is potential to be used in industrial applications, therefore it needs further research on its lipase characterization.