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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Veterinary Biomedical and Clinical Journal Al Jahiz: Journal of Biology Education Research
Dian Siswanto
Brawijaya University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Veterinary

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Reduction of Cadmium Uptake of Rice Plants Using Soil Amendments in High Cadmium Contaminated Soil: A Pot Experiment Dian Siswanto; Parinda Suksabye; Paitip Thiravetyan
Journal of Tropical Life Science Vol. 3 No. 2 (2013)
Publisher : Journal of Tropical Life Science

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Abstract

The aims of this study were to investigate the effect of agricultural residues on reducing cadmium uptake in rice plants. The rice plants growing on no cadmium/free cadmium soils (N), Cd soils (Cds), and Cd soils each amended with 1% w/w of coir pith (CP), coir pith modified with sodium hydroxide (CPm) and corncob (CC) under high cadmium contaminated soil with an average 145 mg Cd kg-1 soil were investigated. The results showed that the cumulative transpiration of rice grown in various treatments under high cadmium contaminated soil followed the order: Cds > CPm ≥ CP ≥ CC. These transpirations directly influenced cadmium accumulation in shoots and husks of rice plants. The CC and CP seemed to work to reduce the cadmium uptake by rice plants indicated by accumulated cadmium in the husk that were 2.47 and 7.38 mg Cd kg-1 dry weight, respectively. Overall, transpiration tended to drive cadmium accumulation in plants for rice grown in high cadmium contaminated soil. The more that plants uptake cadmium, the lower cadmium that remains in the soil. Keywords: Transpiration, Cadmium Uptake, Rice plant, Agricultural Residues
Antibiotic Sensitivity Profile of Pasteurella multocida in Cattle in Malang, Indonesia Dodik Prasetyo; Amri, Indah Amalia; Dian Siswanto; Rahayu Shafa Camila Sanjoyo; Monica Widyaningrum; Tanti Widya; Fidi Nur Eka Puji Dameanti
Veterinary Biomedical and Clinical Journal Vol. 6 No. 2 (2024):
Publisher : Faculty of Veterinary Medicine Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.VetBioClinJ.2024.006.02.4

Abstract

This study was conducted in Malang, Indonesia, to assess the prevalence and antibiotic susceptibility of Pasteurella multocida in cattle exhibiting clinical signs of respiratory disease. Nasal and tracheal swabs were collected from 50 cattle across multiple farms and tested for P. multocida. The isolates were identified through colony morphology, Gram staining, and biochemical tests, with 4 out of 50 samples (8%) testing positive for P. multocida. Antibiotic susceptibility was determined using the disk diffusion method, involving seven antibiotics commonly used in veterinary practice. Results showed that 75% of the isolates were sensitive to ceftriaxone, while amoxicillin-clavulanic acid was effective in 50% of cases. However, all isolates demonstrated resistance to erythromycin and tetracycline. These findings emphasize the importance of susceptibility testing to guide appropriate antibiotic therapy and prevent the development of resistance. Further research is necessary to monitor resistance patterns and improve treatment strategies for pasteurellosis in cattle.
Ethnobotany of Ancak Cooking Ingredients by Madurese Ethnic in Kalipuro and Gombengsari Village, Banyuwangi Shaleh, Shafyan Khairus; Luchman Hakim; Dian Siswanto
Al Jahiz Vol 7 No 1 (2026): Al-Jahiz: Journal of Biology Education Research, January-June 2026 (In Progress)
Publisher : Fakultas Tarbiyah dan Ilmu Keguruan UIN Jurai Siwo, Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32332/al-jahiz.v7i1.11395

Abstract

This study aims to identify the types of spices used in Ancak cuisine, and to describe the composition and basic ingredients. The research methods included field surveys and in-depth interviews, which were analyzed using an ethnobotanical approach. The level of plant utilization was analyzed using Use Values (UVs), and the frequency of use based on cultural importance was measured using Index of Cultural Significance (ICS), while the frequency of mention of plant types was analyzed using Relative Frequency of Citation (RFC). The results show that there are 19 types of spice plants used in Ancak cuisine. The highest UVs value is found in Tamarindus indica with a value of 6, followed by Cinnamomum verum with a value of 5 and Myristica fragrans with a value of 2. The highest ICS values for spice plants are found in Allium cepa and Allium sativum at 30, and Zingiber officinale at 12. In addition, 20 types of plants were identified as ingredients and basic materials for making Ancak. The highest UVs value was found in Apium graveolens at 2, followed by Raphanus sativus var. hortensis and Nasturtium officinale at 1. The highest ICS value was found in Oryza sativa at 30, followed by Cocos nucifera at 9 and Allium fistulosum at 6. The highest RFC value was also found in Oryza sativa at 1, followed by Glycine max at 0.95, and Cucumis sativus at 0.35. These findings indicate that the Ancak dish reflects rich local ethnobotanical knowledge and strong social and cultural values.
Co-Authors Amri, Indah Amalia Dodik Prasetyo Fidi Nur Eka Puji Dameanti Luchman Hakim Monica Widyaningrum Paitip Thiravetyan Parinda Suksabye Rahayu Shafa Camila Sanjoyo Shaleh, Shafyan Khairus Tanti Widya