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Formulation and Antibacterial Activity Test of Salmonella thypimurium and Lactobacillus acidophilus in Microencapsulation of Mangosteen Peel Extract Andri Kusmayadi; Lovita Adriani; Abun Abun; Muchtaridi Muchtaridi; Ujang Hidayat Tanuwiria
Jurnal Penelitian Pendidikan IPA Vol 9 No 4 (2023): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i4.3143

Xanthone compounds in the ethanol extract of mangosteen peel have antibacterial activity against both pathogenic and beneficial bacteria. The purpose of this study was to examine the effect of various formulations of ethanol extract of mangosteen peel and maltodextrin from palm starch on Salmonella thypimurium and Lactobacillus acidophilus. This research was conducted by culturing the bacterial cultures of S. thypimurium and L. acidophilus on nutrient agar (NA) media in petri dishes according to the Kirby-Bauer method. The NA media that had been made in the petri dish was then made wells to test each treatment as much as 10 ÂµL/disk at various concentrations (100, 75 and 50%). The formulations tested in this study consisted of: T1 (30% ethanol extract of mangosteen peel + 70% maltodextrin), T2 (40% ethanol extract of mangosteen peel + 60% maltodextrin), T3 (50% ethanol extract of mangosteen peel + 50% % maltodextrin), T4 (60% ethanol extract of mangosteen peel + 40% maltodextrin), T5 (70% ethanol extract of mangosteen peel + 30% maltodextrin), T6 (ethanol extract of mangosteen peel only), T7 (maltodextrin only), T8 (positive control containing 100 ppm bacitracin) and T9 (negative control/no treatment). The results of each sample were observed by measuring the sample inhibition zone on the growth medium that had been prepared. Data from the antibacterial activity test results were then analyzed using one-way ANOVA followed by Duncan's test. The results showed that the ethanol extract of mangosteen peel and maltodextrin had a significant effect (P<0.05) on the antibacterial activity of Salmonella thypimurium and Lactobacillus acidophilus. The results of this study indicated that the formulation of ethanol extract of mangosteen peel and maltodextrin had the ability as an antibacterial against Salmonella thypimurium and Lactobacillus acidophilus at a medium level.

Improving the Quality of Feed Ingredients Using Enzymes Haetami, Kiki; Abun, Abun
Jurnal Perikanan dan Kelautan Vol 29, No 1 (2024): February
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.29.1.107-112

Commercial feed contributes to the operational costs of aquaculture production activities. On the other hand, making your feed requires formulation and availability of raw materials in maintained quantity and quality. Local feed raw materials can be used as alternative ingredients. Still, one of the obstacles is several limiting factors, such as crude fiber and the binding of some essential nutrients, such as protein and minerals. Hence, nutrient utilization is low and has a direct impact on growth. Adding feed additives as sources of enzymes is considered to help speed up the digestive process so sufficient nutrients are available for growth and survival. Enzymes break down large molecules such as crude fiber starch, increasing protein and fat into forms easily digested and absorbed by fish. This paper aims to review the use of enzymes to improve the quality of fish feed ingredients. The method used is Literature Review. Improving the quality of feed raw materials with the help of enzymes can increase the quality of fish feed ingredients. Application of enzymes in fish feed as additional feed ingredients (feed additives) through the addition of commercial enzymes, enzymes from plant or animal extracts, and microbial enzymes

Lama Penyimpanan Mikrokapsul Ekstrak Buah Mengkudu Terhadap Kadar Air, Aktivitas Antioksidan Dan Sebaran Jamur Nurlaeni, Leni; Abun, Abun; Widjastuti, Tuti
Indonesian Journal of Pharmaceutical Science and Technology Vol 11, No 1 (2024)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijpst.v11i1.44673

Buah mengkudu mengandung sejumlah senyawa fitogenik. Lama penyimpanan yang berbeda dapat mempengaruhi kualitas produk. Selama penyimpanan berlangsung produk mikrokapsul ekstrak buah mengkudu dapat terjaga kualitasnya dan terlindungi senyawa bioaktifnya dengan metode mikroenkapsulasi. Tujuan penelitian adalah mengetahui pengaruh produk mikrokapsul ekstrak buah mengkudu dengan berbagai penyalut pada lama penyimpanan yang berbeda. Penelitian menggunakan penelitian experimental dengan Rancangan Acak Lengkap yang terdiri dari 10 perlakuan 3 ulangan. Setiap formulasi dilakukan penyimpanan selama 0, 2, 4 minggu. Peubah yang diamati adalah kadar air, aktivitas antioksidan dan sebaran jamur. Proses mikroenkapsulasi ekstrak buah mengkudu memberikan pengaruh yang nyata terhadap kestabilan kadar air, aktivitas antioksidan dan sebaran jamur dibandingkan dengan perlakuan yang tidak dilakukan proses mikroenkapsulasi. Produk mengalami peningkatan kadar air, aktivitas antioksidan dan sebaran jamur seiring dengan lamanya proses penyimpanan.

Effects of Mangosteen Peel Extract Microcapsules Supplemented in Diets on Intestinal Characteristics and Malondialdehyde of Cihateup Duck Kusmayadi, Andri; Adriani, Lovita; Abun, Abun; Muchtaridi, Muchtaridi; Tanuwiria, Ujang Hidayat
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.27371

The aim of this study was to examine the effect of supplementation of mangosteen peel extract microcapsule which was encapsulated using maltodextrin from sugar palm starch (MPEM) on intestinal characteristics, and malondialdehyde of Cihateup duck. This study used 140 male Cihateup ducks, which were divided randomly into 7 groups of cages with different feed treatments. The T1 treatment consisted of only basal rations. The T2 treatment contained basal rations added with 50 ppm bacitracin. The treatment of T3 to T7 consisted of basal rations added by MPEM at the doses of 0.5, 1.0, 1.5, 2.0, and 2.5%, respectively. Data on intestinal characteristics, and malondialdehyde level were analyzed using a completely randomized design and if there were significant differences, further testing using DMRT method was performed. The results showed that MPEM treatment had a significant effect (P

The effect of red ginger extract as a feed additive of broiler quail Muttaqin, Abdul Zainal; Abun, Abun; Sujana, Endang
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.28431

This study aims to evaluate the effect of dietary inclusion of red ginger extract (Zingiber officinale var. rubrum) on total coliform of intestinal bacteria, digestibility, and performance of broiler quail. A total of 100 unsexed broiler quail were randomly assigned into five groups of treatment with four replications (5 quail each). Dietary treatments applied were P0 = basal feed + 0 mg/kg red ginger extract ; P1 = basal feed + 500 mg/kg red ginger extract; P2 = basal feed + 750 mg/kg red ginger extract; P3 = basal feed + 1000 mg/kg red ginger extract and P4 = basal feed + 4000 mg/kg tetracycline. Experimental feed were given to quail after 2 to 6 weeks old. Data were analyzed to test of variance and followed by Duncan test. The results reveal that the supplemented of red ginger extract in the feed had a significant effect (P<0.05) on total coliform bacteria in the quail intestine and nutrient digestibility, but did not have a significant effect (P>0.05) on growth performance. In conclusion, red ginger extract has a positive effect on total coliform of intestinal bacteria and nutrient digestibility but has no significant effect on growth performance broiler quail.

Testing The Physical Properties of Various Onggok Balance with Tofu Making Liquid Waster as Alternative Feed Ingredients Farisy, Daffa Al; Abun, Abun; Hernaman, Iman
JURNAL ILMIAH PETERNAKAN TERPADU Vol 12, No 3 (2024)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v12i3.p307-316

Onggok is a by-product of tapioca flour processing which can be utilized by adding tofu making liquid waste. This study is to determine the difference and the best balance on physical properties, namely specific gravity, stack density, and stack compaction density. Carried out at the Laboratory of Animal Nutrition and Animal Feed Chemistry, Padjadjaran University. The study used an experimental method with a Complete Randomized Design (RAL) using five treatments and four repeats consisting of P0 (2 kg onggok: 0 liters of tofu liquid waste), P1 (2 kg ongdok: 2 liters of tofu liquid waste), P2 (2 kg onggok: 1 liter of tofu liquid waste), P3 (2 kg onggok: 700 ml of tofu liquid waste), and P4 (2 kg ongdok: 500 ml of tofu liquid waste). The results showed a noticeable effect (P<0.05) of physical properties testing. The P2 treatment produced the highest value in the specific gravity test of 1.111 g/mL, the P1 treatment produced the highest value in the pile density test of 0.237 g/mL, and the result of the stack compaction density in P1 of 0.282 g/mL. This study concluded that the addition of tofu making liquid waste can increase pile density and pile compaction density

Improving the Quality of Feed Ingredients Using Enzymes Haetami, Kiki; Abun, Abun
Jurnal Perikanan dan Kelautan Vol. 29 No. 1 (2024): February
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.29.1.107-112

Commercial feed contributes to the operational costs of aquaculture production activities. On the other hand, making your feed requires formulation and availability of raw materials in maintained quantity and quality. Local feed raw materials can be used as alternative ingredients. Still, one of the obstacles is several limiting factors, such as crude fiber and the binding of some essential nutrients, such as protein and minerals. Hence, nutrient utilization is low and has a direct impact on growth. Adding feed additives as sources of enzymes is considered to help speed up the digestive process so sufficient nutrients are available for growth and survival. Enzymes break down large molecules such as crude fiber starch, increasing protein and fat into forms easily digested and absorbed by fish. This paper aims to review the use of enzymes to improve the quality of fish feed ingredients. The method used is Literature Review. Improving the quality of feed raw materials with the help of enzymes can increase the quality of fish feed ingredients. Application of enzymes in fish feed as additional feed ingredients (feed additives) through the addition of commercial enzymes, enzymes from plant or animal extracts, and microbial enzymes.

Improving the Quality of Feed Ingredients Using Enzymes Haetami, Kiki; Abun, Abun
Jurnal Perikanan dan Kelautan Vol. 29 No. 1 (2024): February
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Commercial feed contributes to the operational costs of aquaculture production activities. On the other hand, making your feed requires formulation and availability of raw materials in maintained quantity and quality. Local feed raw materials can be used as alternative ingredients. Still, one of the obstacles is several limiting factors, such as crude fiber and the binding of some essential nutrients, such as protein and minerals. Hence, nutrient utilization is low and has a direct impact on growth. Adding feed additives as sources of enzymes is considered to help speed up the digestive process so sufficient nutrients are available for growth and survival. Enzymes break down large molecules such as crude fiber starch, increasing protein and fat into forms easily digested and absorbed by fish. This paper aims to review the use of enzymes to improve the quality of fish feed ingredients. The method used is Literature Review. Improving the quality of feed raw materials with the help of enzymes can increase the quality of fish feed ingredients. Application of enzymes in fish feed as additional feed ingredients (feed additives) through the addition of commercial enzymes, enzymes from plant or animal extracts, and microbial enzymes

AKTIVITAS ANTIOKSIDAN PADA BAYAM, BIT, DAN DEDAK GANDUM SEBAGAI SUMBER SENYAWA BETAIN PADA PAKAN UNGGAS Yahdiyani, Nadhira; Abun, Abun; Asmara, Indrawati Yudha
Indonesian Journal of Pharmaceutical Science and Technology Vol 12, No 1 (2025)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijpst.v12i1.56606

Betaine yang dikenal juga sebagai trimetilglisin, tersebar luas di tanaman, hewan, mikroba, dan sumber nutrisi yang melimpah seperti makanan laut, bayam, bit, dan dedak gandum. Dalam bidang nutrisi hewan, termasuk untuk unggas, betain sering digunakan sebagai tambahan pakan untuk mengurangi stress oksidatif. Penelitian ini bertujuan untuk mengidentifikasi analisis proksimat, rendemen ekstrak, aktivitas antioksidan dan kadar betain pada tiga jenis sumber nabati yaitu bayam, bit dan dedak gandum yang mengandung betain pada pakan unggas. Penelitian menggunakan penelitian eksperimental dengan Rancangan Acak Lengkap yang terdiri dari 3 perlakuan dan 6 ulangan. Proses ekstrasi ketiga bahan nabati menggunakan metode refluks. Parameter yang diamati diantaranya analisis proksimat yaitu kadar air, kadar abu, protein, dan lemak serta nilai rendemen, aktivitas antioksidan dan kadar betain. Hasil penelitian menunjukkan bahan nabati dedak gandum memiliki kandungan kadar air 8.45%, abu 5.01%, lemak 0.39%, nilai rendemen 19.60% dan aktivitas antioksidan 1,365.79 ppm yang lebih baik dibanding kedua bahan nabati lainnya. Sedangkan bayam menunjukkan kadar protein 26.17% dan bit menunjukkan hasil kadar betain 1138 mg/100g lebih tinggi dibanding kedua bahan nabati lainnya. Sehingga pada penelitian ini penggunaan dedak gandum direkomendasikan karena memiliki kadar air, abu dan lemak yang rendah, nilai rendemen serta aktivitas antioksidan yang lebih baik dibanding kedua bahan lainnya.

Improving the Quality of Feed Ingredients Using Enzymes Haetami, Kiki; Abun, Abun
Jurnal Perikanan dan Kelautan Vol. 29 No. 1 (2024): February
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Commercial feed contributes to the operational costs of aquaculture production activities. On the other hand, making your feed requires formulation and availability of raw materials in maintained quantity and quality. Local feed raw materials can be used as alternative ingredients. Still, one of the obstacles is several limiting factors, such as crude fiber and the binding of some essential nutrients, such as protein and minerals. Hence, nutrient utilization is low and has a direct impact on growth. Adding feed additives as sources of enzymes is considered to help speed up the digestive process so sufficient nutrients are available for growth and survival. Enzymes break down large molecules such as crude fiber starch, increasing protein and fat into forms easily digested and absorbed by fish. This paper aims to review the use of enzymes to improve the quality of fish feed ingredients. The method used is Literature Review. Improving the quality of feed raw materials with the help of enzymes can increase the quality of fish feed ingredients. Application of enzymes in fish feed as additional feed ingredients (feed additives) through the addition of commercial enzymes, enzymes from plant or animal extracts, and microbial enzymes

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