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All Journal Jurnal Medik Veteriner Widyadari : Jurnal Pendidikan
Sumarya, I Made
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Biochemistry, Genetics & Molecular Biology Education Languange, Linguistic, Communication & Media Mathematics Veterinary Other

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PENERAPAN PEMBELAJARAN BIOTEKNOLOGI MELALUI FERMENTASI UMBI-UMBIAN MENJADI PRODUK TAPE SEBAGAI SUBSTITUSI PANGAN BERAS Suanda, I Wayan; Sumarya, I Made
Widyadari : Jurnal Pendidikan Vol 20 No 1 (2019): April 2019
Publisher : LP2M IKIP PGRI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (251.666 KB) | DOI: 10.5281/zenodo.2653010

Abstract

This research aims to use tubers into tape products as a substitution for rice in the application of fermented biotechnological learning. The research used a type of local tubers such as sweet potato, which includes purple sweet potato (purple color), honey sweet potato (yellow color), white sweet potato (white color) and taro (Colocasia esculenta (L.) Schott.), while the control treatment used cassava (Manihot utillisima Crantz) using completely randomized research design. The tests were conducted by looking for the alcohol content and through organoleptic test (taste) as well as the appearance of the tape products by involving 20 researchers as testers. The results showed that the making of tape using tubers through fermentation process produced an average alcohol of 3.994% in honey sweet potatoes; 1.3773% in white sweet potato; 1.0576% in purple sweet potato; 1.3295% in taro and 0.59625% in cassava. The organoleptic test conducted by the panelists showed: honey sweet potato (yellow color, soft texture, sour taste, alcoholic aroma, attractive appearance); white sweet potato (white color, soft texture, sour taste, alcoholic aroma, attractive appearance); purple sweet potato (purple color, soft texture, sour taste, alcoholic aroma, attractive appearance); taro (whitecolor, rather dense texture, sour taste, mildly alcoholic aroma, ordinary appearance) and cassava (yellow color, soft texture, sour taste, alcoholic aroma, attractive appearance).
PENERAPAN PEMBELAJARAN BIOTEKNOLOGI MELALUI FERMENTASI UMBI-UMBIAN MENJADI PRODUK TAPE SEBAGAI SUBSTITUSI PANGAN BERAS Suanda, I Wayan; Sumarya, I Made
Widyadari: Jurnal Pendidikan Vol. 20 No. 1 (2019): April 2019
Publisher : LPPM IKIP PGRI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.2653010

Abstract

This research aims to use tubers into tape products as a substitution for rice in the application of fermented biotechnological learning. The research used a type of local tubers such as sweet potato, which includes purple sweet potato (purple color), honey sweet potato (yellow color), white sweet potato (white color) and taro (Colocasia esculenta (L.) Schott.), while the control treatment used cassava (Manihot utillisima Crantz) using completely randomized research design. The tests were conducted by looking for the alcohol content and through organoleptic test (taste) as well as the appearance of the tape products by involving 20 researchers as testers. The results showed that the making of tape using tubers through fermentation process produced an average alcohol of 3.994% in honey sweet potatoes; 1.3773% in white sweet potato; 1.0576% in purple sweet potato; 1.3295% in taro and 0.59625% in cassava. The organoleptic test conducted by the panelists showed: honey sweet potato (yellow color, soft texture, sour taste, alcoholic aroma, attractive appearance); white sweet potato (white color, soft texture, sour taste, alcoholic aroma, attractive appearance); purple sweet potato (purple color, soft texture, sour taste, alcoholic aroma, attractive appearance); taro (whitecolor, rather dense texture, sour taste, mildly alcoholic aroma, ordinary appearance) and cassava (yellow color, soft texture, sour taste, alcoholic aroma, attractive appearance).
Adaptation of African Swine Virus in Non-Swine Cell Lines: A Preliminary Study for Vaccine Candidate Tenaya, I Wayan Masa; Agustina, Kadek Karang; Suada, I Ketut; Apsari, Ida Ayu Pasti; Sari, Tri Komala; Handayani, Ni Made; Widayantari, Anak Agung Ayu Sauca Sunia; Suardana, Anak Agung Komang; Sumarya, I Made; Arsana, I Nyoman; Sudiartawan, I Putu; Wahyudi, I Wayan; Juliasih, Ni Ketut Ayu; Sudaryati, Ni Luh Gede; Damriyasa, I Made
Jurnal Medik Veteriner Vol. 8 No. 1 (2025): April
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmv.vol8.iss1.2025.114-123

Abstract

African Swine Fever (ASF) is among the most detrimental infectious viral diseases in pigs causing approximately 100% mortality. The disease was first reported about 83 years ago in Africa before spreading to Europe in 1957 and Asia in 2010. An adequate vaccine generally containing live attenuated virus isolates prepared in swine macrophages to control the disease is currently unavailable. Therefore, this study aimed to use murine neuroblastoma (N2a) cells, non-swine cell lines, to adapt African swine fever virus (ASFV) isolates for vaccine preparation. ASFV isolate called BL21 obtained from Bali and East Nusa Tenggara was previously propagated in swine macrophages. However, virus was currently adapted in the N2a cells to avoid unwanted issues associated with using swine macrophages, including microbial contamination, as well as technically laborious and ethical issues. The adapted BL21 was re-confirmed with quantitative polymerase chain reaction (q-PCR) and tested in vivo to examine the pathogenicity properties. The results showed that BL21 produced consistently and specifically positive q-PCR, killing experimental pigs with typical gross pathological changes of ASF. BL21 at a 10-3/mL dilution adapted in N2a cells showed similar antigenic properties causing the death of nearly 50% N2a cells in vitro and terminating all in vivo experimental pigs. In conclusion, the BL21 isolate reported in this study could be used as a vaccine candidate after more attenuation and particularly to determine a lethal dose of 50% (LD50) for future investigations.
Co-Authors Anak Agung Komang Suardana Handayani, Ni Made I Ketut Suada I Made Damriyasa I Nyoman Arsana, I Nyoman I Wayan Masa Tenaya, I Wayan Masa I Wayan Suanda I Wayan Wahyudi, I Wayan Ida Ayu Pasti Apsari Kadek Karang Agustina Ni Ketut Ayu Juliasih Ni Luh Gede Sudaryati Sudiartawan, I Putu TRI KOMALA SARI Widayantari, Anak Agung Ayu Sauca Sunia