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Dharma, Bodhi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Environmental Science Immunology & microbiology Mathematics Veterinary

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Effectiveness of Beauveria bassiana Powder as Larvacide to Aedes aegypti Linnaeus, 1762 Larvae Hariani, Nova; Wulandari, Eka; Dharma, Bodhi
Jurnal ILMU DASAR Vol 19 No 1 (2018)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (164.878 KB) | DOI: 10.19184/jid.v19i1.5383

Abstract

Study of effectiveness of Beauveria bassiana Powder as Larvacide to Aedes aegypti larvae was conducted on September 2016 to May 2017 in Ecologi and Systematics Animal Laboratory, Faculty of Mathematics and Natural Sciences, University of Mulawarman. This study aimed to determine the effect of Beauveria bassiana powder with use flour rice media on differents concentration as larvacide to mortality of larvae Aedes aegypti. Stages of study include arranged experimental design (Completely Randomized Design) with concentration of 0%, 0.125%, 0.25%. 0.5% and 0.75%, taking sample, rearing third instar larvae of Aedes aegypti and application Beauveria bassiana powder in 48 hours observation. The mortality value of larvae willbe presented on percentage tabel and graph. The result showed, this product is capable of killing larvae for 48 hours with the percentage mortality 0%, 10%, 28%, 70% and 80% in each concentration. Mortality of larvae is influenced by concentration and period of exposure. Increased of product concentration that given and period of exposure can effected increased of mortality percentage. Keywords: mortality, Beauveria bassiana powder, Aedes aegypti larvae
TINJAUAN PUSTAKA: FERMENTASI DURIAN, TEMPOYAK SEBAGAI PANGAN FUNGSIONAL BERBASIS LOKAL Damayanti, Andi Alfina; Pujiyanti, Aloysia Sri; Dharma, Bodhi
BIOPROSPEK: Jurnal Ilmiah Biologi Vol 17 No 1 (2025): BIOPROSPEK: Jurnal Ilmiah Biologi
Publisher : Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/bp.v17i1.1552

Abstract

Tempoyak merupakan produk fermentasi tradisional berbasis durian (Durio zibethinus) yang banyak dikonsumsi di Indonesia dan beberapa negara Asia Tenggara. Fermentasi tempoyak dilakukan secara spontan dengan dominasi bakteri asam laktat (BAL), seperti Lactobacillus plantarum, Streptococcus thermophilus, dan Leuconostoc mesenteroides. Kehadiran BAL berkontribusi pada peningkatan kualitas sensoris, keamanan pangan, serta manfaat fungsional tempoyak. Kajian ini bertujuan untuk meninjau potensi tempoyak sebagai pangan fungsional yange mengandung BAL sebagai agen probiotik dan antibakteri berdasarkan studi literatur terbaru. Hasil tinjauan pustaka menunjukkan bahwa metode fermentasi, suhu, dan kadar garam memengaruhi pertumbuhan BAL serta komposisi mikroba dalam tempoyak. Beberapa penelitian mengungkapkan bahwa BAL dalam tempoyak memiliki aktivitas antibakteri terhadap Escherichia coli dan Staphylococcus aureus, serta mampu menghasilkan senyawa bioaktif, seperti eksopolisakarida (EPS) yang berperan dalam meningkatkan daya tahan tubuh dan kesehatan pencernaan. Dengan karakteristik ini, tempoyak berpotensi sebagai pangan fungsional probiotik.
Co-Authors Damayanti, Andi Alfina Eka Wulandari Nova Hariani Pujiyanti, Aloysia Sri