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All Journal Journal of Tropical Biodiversity and Biotechnology Jurnal Ilmu Nutrisi dan Teknologi Pakan Journal of Comprehensive Science Annales Bogorienses
Fidriyanto, Rusli
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science

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Daya Cerna dan Karakteristik Fermentasi Rumen dengan Penambahan Asam Amino Terenkapsulasi secara In Vitro: In Vitro Digestibility and Rumen Fermentation Characteristics with the Addition of Encapsulated Amino Acid Talapessy, Cornelia; Rahayuningsih, Mulyorini; Fidriyanto, Rusli; Fitri, Ainissya; Ridwan, Roni
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 22 No. 2 (2024): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jintp.22.2.85-90

Abstract

Amino acid protection is one of the efforts to improve livestock feed quality. Lysine is one of the limiting amino acids, which is easily degraded in the rumen, and thus requires a protection. This study aimed to determine the effect of protected lysine on cattle's digestive system and ruminal ecology in vitro. This study used encapsulation using xanthan gum and tannin (2% w/v) to protect lysine. The treatments consisted of P0 = unprotected amino acids; P1 = amino acids + 2 g xanthan gum; P2 = amino acids + 2 g tannin; P3 = amino acids + 2 g xanthan gum + 2 g tannin. Parameters observed included nutrient content, chemical activity, degradability of organic matter (OM) and crude protein (CP), and rumen fermentability (pH, N-NH3, VFA, gas kinetics, and CH4). A combination of xanthan gum and tannin coatings (P3) resulted in a higher effect (p<0.05) on rumen fermentation compared to others. The Undegraded DM and CP values in the rumen were 48% and 32%, respectively, and in the pepsin-HCl were 15% and 89%. All treatments did not change the rumen fermentability. In conclusion, protected amino acids has a effect on the cattle digestion system without disturbing the rumen ecology. Combining xanthan gum and tannin coatings provides the best results than using a single type of coating. Key words: amino acids, encapsulation, rumen fermentation, tannin, xanthan gum
Biotransformation of n-butanol to Fruity-Like Bio-Flavour by Indonesian Lactic Acid Bacteria Setiyoningrum, Fitri; Adi, Deddy Triyono Nugroho; Priadi, Gunawan; Wibowo, Des Saputro; Octaviana, Senlie; Afiati, Fifi; Fidriyanto, Rusli; Prasetyo, Doni Dwi; Siregar, Abdul Rahman; Vincentlau, Dharma
Journal of Tropical Biodiversity and Biotechnology Vol 9, No 4 (2024): December
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jtbb.93537

Abstract

Microbial production of aroma compounds is a promising alternative to extracting plants or chemical synthesis. In our research, the Indonesian lactic acid bacteria (LAB) have been utilised as producing fruity-like bio flavour by biotransformation approach using n-butanol as a precursor. The aims of our research are to identify LAB- secondary metabolites categorised fruity-like bio flavour and investigate the changes of glucose, mannitol, xylose, lactic acid and acetic acid in growth medium after fermentation. Our result research showed that n-butanol could be transformed to several fruity like bio flavour such as ethyl butyrate, butyl acetate, butyl formate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 2-heptanone, butyl propanoate, butyl propanoate, butyl 2-methylbutanoate, butyl isovalerate, butyl pentanoate, and butyl hexanoate. All of LABs consumed above 75% of glucose and only Lactococcus lactis KGB1 consumed all the mannitol on fermentation medium. In addition, Lactococcus lactis KGB1 produced the highest xylose, 11.87 g/L LABs produced. Based on the amount of fruity-like bio flavour compound generated, Lactobacillus fermentum WKS2, Lactobacillus fermentum KGL2, Lactococcus lactis KK4, Lactobacillus fermentum WKS3, Lactococcus lactis KGB1, and Lactobacillus fermentum KGL7 could be considered as agent fruity-like bio flavour by biotransformation approach.
Analisis Bibliometrik Perkembangan Penelitian Kudzu Berbasis VOSviewer Krisna, Krisna; Fidriyanto, Rusli; Susilawati, Iin; Rizki Yanza, Yulianri
Journal of Comprehensive Science Vol. 4 No. 8 (2025): Journal of Comprehensive Science
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v4i8.3519

Abstract

Kudzu (Pueraria montana) merupakan tanaman yang memiliki nilai penting di bidang pertanian, kesehatan, dan lingkungan, namun juga dikenal sebagai spesies invasif di beberapa wilayah. Meskipun potensinya besar, perkembangan riset mengenai kudzu masih perlu dipetakan secara komprehensif untuk mengidentifikasi tren dan kolaborasi penelitian terkini. Penelitian ini bertujuan untuk memberikan pemahaman yang lebih mendalam mengenai aplikasi kudzu dalam berbagai bidang, baik untuk pengobatan tradisional, farmasi, maupun sebagai sumber energi terbarukan. Penelitian ini menggunakan pendekatan bibliometrik dengan menganalisis data publikasi terkait kudzu dari database Scopus periode 2020–2024. Analisis dilakukan melalui pemetaan coauthorship penulis dan negara, co-occurrence author keywords, citation mapping, serta bibliographic coupling pada tingkat dokumen dan penulis. Hasil analisis menunjukkan adanya peningkatan signifikan jumlah publikasi tentang kudzu dalam periode tersebut. China dan Amerika Serikat tercatat sebagai negara paling produktif dan kolaboratif dalam riset kudzu. Penulis seperti Zhu Weifeng dan Guan Yongmei menempati posisi sentral dalam jaringan kolaborasi global. Tema penelitian yang dominan meliputi fitokimia, manfaat kesehatan, aplikasi bioteknologi, serta isu ekologi terkait invasi kudzu. Visualisasi co-occurrence author keywords mengindikasikan integrasi multidisipliner antara bidang biokimia, ekologi, dan teknologi pangan. Analisis citation mapping dan bibliographic coupling berhasil mengidentifikasi dokumen serta penulis kunci yang menjadi fondasi perkembangan pengetahuan kudzu. Studi ini menyoroti pentingnya kolaborasi internasional dan lintas disiplin dalam mempercepat inovasi serta mengarahkan penelitian kudzu ke arah yang lebih strategis dan berkelanjutan. Temuan ini diharapkan dapat menjadi referensi bagi peneliti dan pembuat kebijakan dalam mengidentifikasi tren, peluang kolaborasi, serta arah pengembangan riset kudzu di masa depan.  
In Vitro Ruminal Fermentation and Degradability of Rice Husk on Rice Bran Substitution Fidriyanto, Rusli; Ridwan, Roni; Astuti, Wulansih Dwi; Rohmatussolihat, Rohmatussolihat; Nurul Fitri Sar; Watman, Muh; Widyastuti, Yantyati
Annales Bogorienses Vol. 24 No. 1 (2020): Annales Bogorienses
Publisher : BRIN

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Rice bran is a by-product of the rice milling process and has been well used as livestock feed. Rice bran is often adulterated with rice husk. The objective of this study was to evaluate the in vitro ruminal fermentation characteristics of rice bran with various compositions of rice husk and assess the relationship between rice husk addition and rice bran quality. The experiment was arranged in a completely randomized design with rice husk addition as a factor and three replications. Data of proximate value, gas production, ruminal degradability, and volatile fatty acid production were analyzed by analysis of variance. Moreover, significant effects of each treatment in the in vitro fermentation were further analyzed by Duncan's multiple range test (P<0.05). It was shown that the addition of rice husk to rice bran could increase acetic acid level, but it reduced potential gas production, gas production rate, organic matter and dry matter digestibility, and propionic acid level. Interestingly, the linear regression of dry matter digestibility, organic matter digestibility, and potential gas production showed the high adjusted R2 values. Moreover, this study also revealed that 10% of rice husk substitution on rice bran could significantly reduce the dry matter digestibility.
Co-Authors Abdul Rahman Siregar Adi, Deddy Triyono Nugroho Fifi Afiati Fitri, Ainissya Iin Susilawati Krisna, Krisna Mulyorini Rahayuningsih Nurul Fitri Sar Prasetyo, Doni Dwi Priadi, Gunawan ROHMATUSSOLIHAT ROHMATUSSOLIHAT RONI RIDWAN Senlie Octaviana Setiyoningrum, Fitri Talapessy, Cornelia Vincentlau, Dharma Watman, Muh Wibowo, Des Saputro Wulansih Dwi Astuti Yantyati Widyastuti Yanza, Yulianri Rizki