bluuebunny/crossref_metadata_2025_split huggingface dataset:
Implementation of Internet of Things for Egg Incubation Control System
Authors: Nugraha S , Patawaran N , Wayangkau I H , Suwarjono  , Nurcholis  
Published: May 2024

Abstract
An egg incubator is a technology in the livestock industry used for automated and efficient egg hatching. However, in its development, existing egg incubators only utilize incandescent lamps without any notification system to indicate when the chicken eggs have hatched, and there is no temperature or humidity detection in the incubator. As a result, the incubator’s situation during the egg hatching process remains uncontrolled. Therefore, this research, we designed and constructed an egg incubator machine that utilizes a microcontroller as the main control unit, responsible for regulating temperature, humidity, and egg rotation. Through the implementation of the Internet of Things, this egg incubator is connected to the internet as a communication tool using specialized software, allowing farmers to remotely monitor the device. Users receive information about the incubator machine through the Telegram mobile application, such as the current temperature and humidity inside the incubation room, up to the hatching status of the eggs. Based on the test results conducted, it can be concluded that the hardware has been successfully developed using the Microcontroller. In the temperature sensor test, there was an average error of 3.14% in temperature readings and error 5.91% in humidity readings. Overall, the device has functioned well and as intended, which includes temperature and humidity readings, controlling the timing of the lamp, and shifting the egg tray. The performance test of the device successfully hatched eggs on time (for 21 days) with a success rate of 90%.
Grading system to support the Kacang goat breeding program
Authors: Irianto A , Pamungkas W A , Nurcholis N , Salamony S M 
Published: May 2024

Abstract
This study aims to make it easier for breeders to determine which Kacang goats have advantages based on the phenotypic parameters (chest diameter). This study used a survey method using questionnaires and morphometric measurements as the basis for grading. The results showed that male Kacang goats aged 1.5 and 2 years had an average chest diameter of 63.52 ± 5.82 cm and 67.4 ± 2.8 cm, respectively, with coefficients of variance of 10.92% and 24.07%. The mean chest diameter of female Kacang goats aged 1.5 and 2 years were 70.10 ± 6.12 cm and 72.6 ± 1.85 cm, respectively, with coefficients of variance of 11.45% and 39.14%. The best chest diameters based on SNI on males aged 1.5 and 2 years were 8 and 2, respectively. Females aged 1.5 and 2 years were 20 and 5, respectively, from the total recorded data.
Body weight, body condition score, and morphometrics of donggala cattle in Sigi Regency, Central Sulawesi, Indonesia
Authors: Mangun M , Duma Y , Malewa AD , Indriani I , Tanari M , Damry D 
Published: May 2024

Abstract
A study was carried out to investigate the body weight profiles, body condition and body morphometrics of Donggala cattle under smallholder farming conditions. The research was conducted in the northern and southern parts of Sigi district. The cattle samples were selected using accidental sampling within predetermined areas. The observed cattle were categorized based on age and sex. Measured variables included body weight (BW), body condition score (BCS), body length (BL), chest circumference (CC), chest height (CH), chest width (CW), shoulder height (SH), hip height (HH) and hip width (HW). Research findings based on calf, young and adult age groups, as well as male and female sexes respectively. Correlation and multiple linear regression analyses were conducted to determine the strength of relationships among variables and to identify the best predictors of Donggala cattle body weight. The correlation coefficients between variables ranged from 0.577 to 0.917, exhibiting a highly significant level of association (P<0.01). The body size variables that served as the best predictors of body weight varied across age categories. For calves, chest circumference (CC) and hip width (HW) were the optimal predictors; for young cattle, it was CC, chest height (CH), and HW; and for adult cattle, body length (BL), CC, CH, chest width (CW), and HW were significant predictors. Among the body size variables, chest circumference and hip width consistently demonstrated strong contributions to body weight across all age groups.
Reproductive performance of local buffaloes in Mamasa Regency, West Sulawesi
Authors: Haloho R D , Rianto E , Setiadi A , Palayukan J , Luthfi N 
Published: May 2024

Abstract
This survey study was carried out to observe the reproductive performance of local buffaloes in Mamasa Regency, West Sulawesi Province, Indonesia. Sixty buffaloes were chosen as the objects of observation for service per conception (S/C), postpartum oestrus (PPO) and calving interval (CI). The data obtained were analysed descriptively. The results showed that S/C was 1.87, PPO was 3 months or more, and CI was 15 months or more. It can be concluded that reproductive performance of female buffaloes in Mamasa Regency was quite low, and need to be increased by improving the rearing management.
FSHR gene polymorphism and its association to reproductive traits in Friesian Holstein cattle
Authors: Pambuko G. , Vanessa R. , Widyastuti R. , Prastowo S. 
Published: May 2024

AbstractFollicle Stimulating Hormone Receptor (FSHR) is a receptor for FSH, a hormone that stimulates reproductive cells in both male and female animals. Polymorphisms in the FSHR gene may impair cattle reproduction performance, reducing reproductive efficiency. This study aims to look into FSHR genetic variation and how it affects reproductive performance in Friesian Holstein (FH) dairy cattle. A total of 26 blood samples were collected from female FH for DNA analysis, followed by data collection on reproductive traits such as postpartum mating (PPM; days), calving interval (CI; months), and services per conception (SC).AluI was used as an enzyme restriction in PCR-RFLP to determine the FSHR genotype. The results show three genotypes: CG (highest frequency), CC, and GG, with Hardy-Weinberg analysis indicating that the population is in equilibrium. All reported reproductive traits showed no significant association with FSHR genotypes. Although not statistically significant, the GG genotype performs better in PPM and CI. Meanwhile, the CC genotype has the lowest SC among the genotypes. It is concluded that the FSHR gene may be used as a genetic marker in the reproduction performance of FH dairy cattle.
Characteristics and quality of eggs from laying hens fed on Miana plant flour (Coleus atropurpureus L.)
Authors: Leke J R , Wantasen E , Sompie F , Kiroh H , Laihad J , Siahaan R 
Published: May 2024

Abstract
The objective of this study was to analyze the characteristics and quality of eggs from laying hens fed on miana plant flour (Coleus atropurpureus L.). A total of 200 brown laying hens. The method used was Completely Randomized Design (CRD with 5 treatments and 5 replications (each replication consisted of 8 birds, the treatments of miana plant flour (MPF) were 0 %, 0,5 %,1 %,1,5 %, and 2 %. The parameters were egg weight (g/bird), egg yolk weight (g/bird), yolk index (%), albumen index(%), and egg yolk color. The data were analyzed with ANOVA followed by Duncan’s test. Result showed that Miana Plant Flour up to 2 % was not significant difference (P>0,05) compared to control on egg index, egg white index, Haught unit, shell index, egg yolk index, egg shell thickness, and egg white index but significant difference (P < 0,01) on egg weight, egg mass, egg yolk color, egg yolk protein, egg cholesterol, egg yolk fat, egg white protein. Miana Plant Flour diets can be feed to the laying hens up to 2 % to produce eggs.
The Effect of L. plantarum SN13T addition on pH, titratable acidity and total lactic acid bacteria in skim milk starters.
Authors: Melia S , Aritonang SN , Juliyarsi I , Setiawan RD , Supadil D 
Published: May 2024

Abstract
This study aimed to investigate whether adding Lactobacillus plantarum SN13T to skim milk starters affected the pH, Titratable Acidity, and total lactic acid bacteria (LAB) counts. In this study, the concentrations of L. plantarum SN13T were increased by A (3%), B (4%), C (5%), and D (6%). The statistical analysis results showed that adding L. plantarum SN13T as a bacterial culture in the manufacture of skim milk starter with significant effect (P<0.05) on lowering the pH value, increasing the titratable acidity and count of LAB. In this study, pH value was 4.76-5.37, titratable acidity was 1.27-1.46%, and the total LAB was 9.0-17.3 × 108 CFU/mL. Based on the results of the addition of 6% bacterial culture in the manufacture of skim milk starter gave the best results with a pH value of 4.76, TA value of 1.46%, and total LAB17.3 × 108 CFU/mL.
Effect of Velvet tamarind (Dialium indium) marination on the physicochemical quality of culled chicken meat
Authors: Patriani P , Sitepu S Y , Sari T V , Hasanah U 
Published: May 2024

Abstract
Chicken meat has a tough texture and is less preferred by consumers, so methods are needed to improve its quality, including marination. Velvet acid is a tropical fruit with organic acids, antimicrobials, and antioxidants, so it has potential as a marinade. This study aimed to determine the effect of velvet acid marination on the physicochemical quality of meat. This study used a completely randomised design with 4 treatments and 5 replications. The treatments consisted of different concentrations of tamarind (T0 = control, T1 = 10%, T2 = 20%, and T3 = 30%). The results showed that the marination of tamarind velvet had a very significant effect (P<0.01) on pH and tenderness. Marinating tamarind velvet also had a significant effect (P<0.05) on cooking weight loss but no significant effect (P>0.05) on moisture content. It was concluded that marination using tamarind velvet can improve the physicochemical properties of meat. Meat samples marinated using 20% tamarind velvet (T2) produced the expected physicochemical properties of meat. Velvet tamarind has potential as a natural seasoning for chicken meat due to its abundant availability, practicality and economy.
The effect of consuming fermented milk containing probiotics during pregnancy
Authors: Fitria N , Lailaturrahmi L , Sukma A 
Published: May 2024

Abstract
Nowadays, the ease of obtaining fermented milk allows everyone to consume it daily, including pregnant women. It is not yet known whether the effect of consuming fermented milk during pregnancy would be the same based on the probiotics it contains. This study aims to see how far the probiotics contained in fermented milk provide beneficial effects during pregnancy. An elaborate reporting trial was conducted in this study using the Consolidated Standards of Reporting Trials (CONSORT). Three electronic databases (PubMed, Science Direct, and Cochrane) were assessed in this study. The initial search discovered 24 articles (PubMed 8, Science Direct 6, and Cochrane Database 10) that were included in this study. Most articles report the effect of fermented milk on weight loss (3 articles). The types of probiotics that affect pregnancy are Lactobacillus rhamnosus GR-1, Lactobacillus acidophilus La5, and Bifidobacterium lactis Bb12. This activity can also prevent postpartum endocrine disorders due to excess body weight. Some research titles are made extraordinary, showing the reporting quality of randomized controlled trials (RCT). Still, the reporting is not optimal, especially at the initial stage of enrollment and allocation. Notably, further action is needed. Proper allocation concealment and previous research experience can avoid reporting bias.
Fatty acid profiles of Lactobacillus plantarum IIA-1A5 and Lactobacillus acidophilus IIA-2B4
Authors: Adiyoga R , Arief I I , Budiman C , Abidin Z 
Published: May 2024

Abstract
Probiotic lactic acid bacteria have emerged as a natural alternative treatment for cancer in recent years. Indigenous probiotic lactic acid bacteria isolated from beef, Lactobacillus plantarum IIA-1A5 and Lactobacillus acidophilus IIA-2B4, have displayed in vitro anticancer activities against cervical and colorectal cancer cells. Recent studies have suggested that fatty acids such as capric, caprylic, and linoleic acids may play a role in inhibiting tumor development, although the precise mechanisms remain unclear. The aim of this study is to analyze the fatty acid profiles of L. plantarum IIA-1A5 and L. acidophilus IIA-2B4. Intracellular and extracellular fractions of bacterial cultures were obtained using centrifugation. The fatty acid composition was identified using GC-FID. Identified fatty acids were subjected to ANOVA for statistical analysis. Notably, the results show that saturated fatty acid contents exhibited significant differences between all samples, whereas unsaturated fatty acid components varied only between extracellular and intracellular fractions, contributing to the observed diverse anticancer activity. Furthermore, specific saturated fatty acids (C8:0 and C10:0) were found exclusively in L. plantarum IIA-1A5 extracellular or L. acidophilus IIA-2B4 intracellular fraction. These findings might provide valuable insights into the potential therapeutic applications in cancer treatment, warranting further investigation into their underlying mechanisms and clinical potential.
The potential of fermented goat milk using Lactobacillus plantarum and Streptococcus thermophilus added by red guava (Psidium guajava l.) as antibacterial agent for skin
Authors: Hanum Z , Yurliasni  , Safira C R M , Delima M 
Published: May 2024

Abstract
In this study, fermented goat milk combined with Lactobacillus plantarum and Streptococcus thermophilus were used with the addition of 5% pasteurized red guava juice (Psidium guajava L.). This study focused on pH, total bacterial count (TPC), and antibacterial activity against Propionibacterium acnes and Staphylococcus aureus. This study used a fully randomized design (CRD) with three treatments with a combination of Lactobacillus plantarum (LP) and Streptococcus thermophilus (ST), P1 = 2% LpSt3%; P2=LP3%: St2%; and P3=Lp4%: 1%. In this case, each treatment was repeated 6 times. The results showed that pH values ranged from 3.66 to 3.69 and total plate counts (TPC) ranged from 8.54 to 8.61 CFU/mL. Furthermore, antimicrobial test revealed a zone of inhibition diameters ranging from 9.75 to 10.83 mm and 7.58 to 13.17 mm against Propionibacterium acnes and Staphylococcus aureus, respectively. In summary, fermented goat milk using Lactobacillus plantarum and Streptococcus thermophilus, with red guava juice (Psidium guajava L.) treated with a combination of Lp 3% and St 2% starter, was effective against Propionibacterium acnes. It also indicates that the product contains antibacterial agent.
Potential antioxidant activity and physical of cottage cheese using bromelain enzyme pineapple[Ananas comusus] as a natural coagulant
Authors: Komansilan S , Sakul S , Ma’ruf W , Pontoh J 
Published: May 2024

Abstract
The proteolytic enzyme bromelain, which can aid in hydrolyzing proteins into amino acids, is found in pineapple fruit. The bromelain enzyme can also aid in the coagulation of milk, which makes it useful in the cottage cheese-making process. The numerous phenolic compounds and flavonoids found in pineapple fruit serve as a source of antioxidants. Antioxidants function by scavenging free radicals. This study used the pineapple fruit’s bromelain enzyme as a natural coagulant to ascertain the cottage cheese’s physical characteristics and antioxidant activity. Each treatment (K1 = 0%, K2 = 3%, K3 = 4%, and K4 = 5%) was repeated four times as part of the research methodology. The outcomes demonstrated that the bromelain enzyme’s inclusion had a very substantial impact [p≤ 0.01] on the cottage cheese’s physical characteristics and antioxidant activity. The results of the study concluded that bromelain concentrations up to 5% produced good antioxidant activity and physical properties of cottage cheese with a very significant difference P≤0.01. This indicated that the bromelain enzyme from pineapple extract could be used as a cheap substitute for rennet in making cheese.
Antioxidant and physico-chemical activity of dry sausage laying chicken meat with addition of number as curing materials
Authors: Rumondor D B J , Tamasoleng M , Tinangon R , Manangkot H , Ratulangi F , Sembor S 
Published: May 2024

Abstract
Angkak is one type of natural dye that can be applied to the manufacture of sausages. Angkak is fermented rice using Monascus spp yeast. Aside from being a natural coloring agent, Angkak can also be used as an antioxidant.
This study aims to examine the antioxidant activity and physico-chemistry of dry sausage meat 0f culled laying hens added with Angkak as a curing agent. The design used was a Completely Randomized Design (CRD), the percentage of Angkak treatments were: R0 = 0%, R1 = 0.5%, R2 = 1%, R3 = 1.5% and R4 = 2% and each treatment was repeated 4 times.
The results showed that the addition of Angkak to dried sausages had a very significant (P<0.01) effect on antioxidant and physico-chemical activities. The conclusion of this study is the addition of Angkak as curing up to 2% can produce antioxidant activity and physico-chemical quality of dried sausages of rejected chicken meat.
Filtration and antioxidant activity of commercial fermented and non-fermented sausage
Authors: Astandifiyah R H , Budiman C , Arief I I 
Published: May 2024

Abstract
This study aims to screen peptides from commercially available fermented and non-fermented sausages in the local market, examine the chemical content of the products, and determine their antioxidant activities. The chemical content of the sausages was determined using proximate analysis and the Lowry assay. The antioxidant activity was measured using the DPPH method. The data were analyzed using ANOVA. The results showed that in the proximate analysis, only the water and fat content of the three sausages differed significantly (P<0.05). The concentration of protein in the fermented sausages was significantly higher than in the non-fermented sausages (P<0.05), with the highest protein content found in the fermented Pepperoni sausage. The non-fermented beef sausage extract had a higher IC50 value (log 2.07 ppm or 117 ppm) compared to Pepperoni and Salami sausages (P<0.05). The best IC50 value in inhibiting DPPH reactivity was found in the fermented Pepperoni sausage, followed by Salami and non-fermented sausages. This indicates that fermentation can increase the chemical content and antioxidant capabilities of the fermented sausage products.
Application of Edible Film Whey with Curcuma domestica
Val Extract to Caramel Candy: Storage Time and Temperature Study
Authors: Juliyarsi I , Melia S , Setiawan R D , Sukma A , Wulandari A , Anggraini T 
Published: May 2024

Abstract
This study aimed to explore caramel candy with edible film whey as packaging and evaluate the effects of interaction time (7, 14, and 21 days) and storage temperature (room and refrigerator) on nutritional value (moisture, protein, fat, and ash content) and sensory properties (taste, color, aroma, and texture). The results showed a significant difference (P<0.05) in storage time for moisture and fat content, but not significantly different (P>0.05) in protein and ash content. In the sensory evaluation, the difference in storage time and temperature did not affect the sensory properties (color, aroma, and texture), except for the taste parameters. In conclusion, caramel candy can be wrapped in edible films with the addition of Curcuma domestica Val extract at a storage time of up to 14 days at refrigerator temperatures.
Leaf protein concentrate of Indigofera zollingeriana as a source of protein and branched-chain amino acids for ruminants
Authors: Puastuti W , Tresia G E , Herliatika A , Haryati T , Yulistiani D , Maplani  , Widaringsih W , Miraya N 
Published: May 2024

Abstract

Indigofera zollingeriana (I zollingeriana) leaves contain high-level protein and amino acids. Thus, it can be used as a leaf protein concentrate (LPC) source. This study aimed to obtain LPC from I. zollingeriana as feed supplement for ruminants. LPC was prepared by extracting I. zollingeriana leaves using distilled water and 0.1 N NaOH with a ratio of 1:3. The extraction was done by adjusting the pH of the liquid extract at pH 2, 3, 3.5, 4, 4.5, 5, 5.5, 6, by adding 0.1N HCl. Each pH determination was repeated three times. The pH and precipitate values were regressed to determine the isoelectric pH, which indicated the highest amount of LPC obtained from the extraction. LPC was produced based on its isoelectric pH, and its composition was analyzed. The results showed that the isoelectric pH of I. zollingeriana leaf extraction using distilled water was higher at pH 4.9 compared to 0.1N NaOH extraction, which had a pH of 4.3. Additionally, the total precipitate obtained from the distilled water extraction (0.2044 g/ml) was greater than that obtained from the NaOH extraction (0.1870 g/ml). I. zollingeriana LPC extracted with distilled water produced LPC’s yield of about 3.64% of fresh I. zollingeriana leaf and produced 53.58% of CP. I. zollingeriana LPC had complete amino acids with an increase in the branched-chain amino acids (BCAAs) valine, leucine, and isoleucine by an average of 91.5%. It can be concluded that Indigofera zollingeriana LPC contains higher protein content and BCAAs.
Phenotypic performance, production, and nutritional quality of Stenotaphrum secundatum var. Steno Agrinak
Authors: Sirait J , Simanihuruk K 
Published: May 2024

Abstract

Stenotaphrum secundatum var. Steno Agrinak is a superior shade tolerant grass with good phenotypic appearance, high production along with good nutritional quality. This grass was obtained through a breeding program for vegetative (clonal) plants using the positive mass selection method from 2016 to 2018. Adaptation tests were carried out in two agroecosystems (lowland wet climates Sei Putih Deli Serdang and highland temperate Gurgur Tobasa). The study was carried out on a total area of 1600 m2 in a randomized block design using two genetic materials (original and selection) at two locations with 8 replications. The variables observed included phenotypic characters, production and nutritional value. The observed data were processed using a nested treatment design with the PKBT STAT program 1.0 and the Honestly Significant Difference (HSD) follow-up test. The test results showed that the fresh production of Steno Agrinak grass was significantly higher than the production of the original variety with a better phenotypic appearance accompanied by better nutritional value.
The effect of papaya leaf meal on protein utilisation efficiency in broilers which affects the sustainability of poultry production
Authors: Christone R , Hasanah U , Sadeli A , Ginting N , Trisna A 
Published: May 2024

Abstract
Papaya leaf is one of the agricultural wastes containing papain enzymes that are beneficial to livestock, one of which is poultry. The purpose of this research was to determine the effect of papaya leaf meal on the efficiency of protein use in broilers. This study used one hundred Lohmann strain broilers consisting of four treatments, T0 (ration without papaya leaf meal), T1 (ration with 1.5% papaya leaf meal), T2 (ration with 2.5% papaya leaf meal) and T3 (ration with 3.5% papaya leaf meal). The variables observed in this research were crude protein consumption, excreta crude protein, protein efficiency ratio and protein retention. The results of this study were T1 (ration with 1.5% papaya leaf meal) significantly (P<0.01) increased crude protein consumption up to 405.61±10.44 g/head/35 days, T2 (ration with 2.5% papaya leaf meal) significantly (P<0.01) increased protein efficiency ratio up to 3.86±0.18 and protein retention in broiler chickens up to 89.90±4.38% and decreased excreta crude protein. The conclusion of this research is that the use of 2.5% papaya leaf flour in broiler rations can increase protein use efficiency.