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All Journal Tropical Animal Science Journal Communications in Science and Technology Journal of Functional Food and Nutraceutical Indonesian Journal of Advanced Social Works (DARMA)
Nurliyani
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Agriculture, Biological Sciences & Forestry Education Energy Engineering Nursing Social Sciences

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Screening of Immunostimulatory Activity from Indonesian Kampung (Gallus domesticus) Egg White Water Extract: in vitro study Mulyani, Rizka; Harmayani, Eni; Nurliyani; Ishida, Momoko; Nishi, Kosuke; Sugahara, Takuya
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i1.68

Abstract

The most popular Indonesian native chicken, known as kampung chicken, is maintained under free-range conditions therefore it is prone to high environmental stress. Indonesian native chicken and its product are always regarded as having health benefits compared to commercial chicken by Indonesian society. But there is still limited report regarding Indonesian native chicken and its product. This study focused on screening immunostimulatory activity from Indonesian native chicken egg white using in vitro approaches as a functional food. Indonesian native chicken egg white (NEW) was extracted using distilled water supplemented to human-human hybridoma HB4C5 cells to examine the IgM production stimulating activity using ELISA. The gene expression was also examined using qRT-PCR. The ability of NEW on stimulating immunoglobulin production by mouse splenocytes was analyzed. Commercial egg white water extract (CEW) was used as a comparison. The data were analyzed using One-way ANOVA and continued by using post-hoc analysis using Tukey’s multiple comparison test. The results showed that NEW and CEW modulated IgM production by the HB4C5 cells 8.72-fold and 6.75-fold, respectively, compared to control. NEW stimulated immunoglobulin (Ig) production by the mouse splenocytes higher than CEW. To conclude, NEW provides an immunostimulating activity that can potentially act as a health-promoting food.
Klanceng Honey (Tetragonula laeviceps): Its effect on fasting blood glucose, lipid and hematological profiles, and pancreatic histopathology of diabetic rats Agussalim; Umami, Nafiatul; Nurliyani; Wan Ismail, Wan Iryani; Masyithoh, Dewi; Ustadi; Agus, Ali
Communications in Science and Technology Vol 9 No 2 (2024)
Publisher : Komunitas Ilmuwan dan Profesional Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21924/cst.9.2.2024.1503

Abstract

This study aims to assess the daily ingestion of Klanceng Honey (KH) on fasting blood glucose (FBG), high-density lipoprotein (HDL), total cholesterol (TC), triglyceride (TG), low-density lipoprotein (LDL), and pancreatic histopathology. Thirty rats were involved and divided into six groups: G1 = untreated normal rats, G2 = untreated diabetic rats (DR), G3 = DR treated with 0.9 mg/kg BW glibenclamide, G4, G5, and G6 = DR treated with 1, 2, and 3 g/kg BW KH, respectively for 28 days. The FBG level of G1 was found lower than that of diabetic rat groups (G2–G6) (p<0.01). The TC level of G1 group on 14th and 28th days was lower than that of G2–G6 groups (p<0.01). The TG levels in all rat groups showed no significant difference at 0–28 days. On 14th day, the LDL level of diabetic groups were higher than the one in G1 group (p<0.01). Meanwhile, on 14th and 28th, the HDL levels of G3–G6 groups, were higher than the one in G1 group (p<0.01). The pancreatic histopathology of all rat groups showed no abnormalities of the Langerhans islets. The daily ingestion of KH prevented FBG, TC, TG, and LDL levels from rising, increased the HDL levels, and protected the pancreatic glands against damage. T. laeviceps honey can potentially be used as a functional food for therapy of DM patients.
Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin Nurliyani; Abidin, M. Z.; Kandarina, I.
Tropical Animal Science Journal Vol. 48 No. 1 (2025): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2025.48.1.45

Abstract

The objective of this study was to isolate and characterize the microbiological and physicochemical qualities, and the protein and amino acid profiles of fermented chicken and duck egg ovalbumin (OVA). The OVA was fermented using lactic acid bacteria (LAB) Lactobacillus paracasei M104 taken from goat milk and yeast Kluyveromyces marxianus KFA9 obtained from kefir. The OVA and fermented OVA were characterized by analyzing its electrophoresis and spectral profile on FTIR, amino acid profile, and microbiological and physicochemical properties. The findings indicated that the chicken and duck OVA showed a molecular weight between 45-55 kDa. The amount of LAB in OVA before and after fermentation was not significantly different. However, the amount of yeast decreased after fermentation. The concentrations of soluble protein, total free amino acids, and alcohol in the fermented chicken OVA were higher than those in fermented duck OVA. The OVA of chicken and duck eggs showed a comparable pattern in specific bands within the FTIR spectrum. However, there were several different bands in the FTIR spectra between OVA and fermented OVA. Specific carbohydrate-containing bands were notably absent in the fermented OVA. After fermentation, the chicken OVA indicated an increase in all types of amino acid concentrations. Conversely, the amino acid concentrations were constant before and after fermentation in duck OVA. The changes in the secondary structure of protein may affect its functional characteristics, which needs further studies. It is expected that fermented OVA produced using local starters can be used as an ingredient in functional foods.
Analysis of Increasing the Income of Rice Farmers in Pulau Sarak Village Through the Use of Biosaka in 2021-2022 Novian; Alfani Rizki; Angel Violina Sipahutar; Dias Nurisma; Endang Rohana Astriani Sitompul; Forman Sebastian Sibarani; Frederika Evelin Purnama; Nurliyani; Reindhard Juliantonius Simamora; Rifky Putra Ramadhan
Indonesian Journal of Advanced Social Works Vol. 2 No. 4 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/darma.v2i4.6256

Abstract

This study aims to analyze the impact of Biosaka utilization on the increased income of rice farmers in Pulau Sarak Village. Biosaka is an innovative biotechnology-based product designed to enhance rice plant productivity. The research methodology involved field surveys, farmer interviews, and income data analysis. Data was collected before and after the implementation of Biosaka to compare changes in farmers' income. The findings of this research reveal that the utilization of Biosaka has yielded a positive impact on the income of rice farmers in Pulau Sarak Village. Rice plant productivity significantly increased following the use of Biosaka, ultimately leading to higher harvest yields. The larger harvest outputs have significantly contributed to the farmers' income. Income data analysis also indicates that farmers utilizing Biosaka experienced a higher increase in income compared to those not using the product. Furthermore, factors such as farmers' comprehension of Biosaka utilization, technical support provided, and environmental conditions also influence the effectiveness of Biosaka usage. This study provides critical insights for the development of innovative products in the agricultural sector and offers perspectives on how biotechnology can contribute to improving farmers' income. In conclusion, Biosaka utilization holds the potential to considerably enhance the income of rice farmers in Pulau Sarak Village. However, the successful implementation of this product also hinges on farmers' understanding, technical support, and environmental factors. The results of this research are expected to serve as a reference for agricultural development policies in similar regions and can motivate the development of similar products to support the well-being of farmers worldwide.
Characteristics of Liquid Egg White with Addition of Forest Bee Honey During Cold Storage Saputri, K. W.; Nurliyani; Widodo
Tropical Animal Science Journal Vol. 47 No. 4 (2024): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2024.47.4.510

Abstract

Eggs were perishable foodstuffs during distribution to consumers. Hence, appropriate egg handling and preservation methods were needed and could be applied to farmers and the egg processing industry. This research aimed to evaluate the effect of adding forest bee honey (Apis dorsata) on the physicochemical and microbiological qualities of liquid egg whites at storage temperature of 4 °C. The treatments consisted of three levels of honey (0%, 5%, and 10%) with storage durations of 0, 1, 2, 3, 4, 5, 6, 7, and 8 weeks. The variables analyzed include physical properties (foam capacity and foam stability), chemical properties (S-ovalbumin and protein profile on SDS-PAGE), and total plate count (TPC). The results revealed that the interaction of storage time and the addition of honey has a significant effect (p<0.05) on foam capacity, foam stability, S-ovalbumin, and TPC. Egg whites with 10% honey had higher foam capacity and foam stability, but lower S-ovalbumin content and the number of microbes after eight weeks compared to egg whites with 0% honey and 5% honey. In conclusion, the addition of 10% forest bee honey could maintain physicochemical qualities and extend the shelf life of liquid egg white during 8 weeks of cold storage.
Co-Authors Abidin, M. Z. Agussalim Agussalim Alfani Rizki Ali Agus Angel Violina Sipahutar Dias Nurisma Endang Rohana Astriani Sitompul Eni Harmayani Forman Sebastian Sibarani Frederika Evelin Purnama Ishida, Momoko Kandarina, I. Masyithoh, Dewi Mulyani, Rizka Nafiatul Umami Nishi, Kosuke Novian Reindhard Juliantonius Simamora Rifky Putra Ramadhan Saputri, K. W. Sugahara, Takuya Ustadi Wan Ismail, Wan Iryani Widodo