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All Journal Fakultas Pertanian JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) BUANA SAINS Jurnal Difusi Ipteks Legowo
Eka Fitasari
PS Peternakan, Fak.Pertanian, Universitas Tribhuwana Tunggadewi Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Mathematics Physics Social Sciences Veterinary

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Journal : BUANA SAINS

 1 
PENGGUNAAN KOMBINASI KADAR PROTEIN PAKAN DAN THREONIN TERHADAP PENAMPILAN PRODUKSI DAN KECERNAAN PAKAN PADA AYAM KAMPUNG UNGGUL Santoso, Erik Priyo; Fitasari, Eka; Togola, Veronika; Leuhapu, Robertus Aba
BUANA SAINS Vol 23, No 3 (2023)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v23i3.5671

Abstract

This research aimed to determine the effect of a combination of feed protein levels and threonine, namely feed formulations with crude protein (PK) levels of 19%, 18%, and 17% combined with the addition of the amino acid threonine 100%, 110%, and 120%. The research used a Completely Randomized Design Method repeated three times. The parameters measured in this study were production performance (feed consumption, body weight gain, FCR, feed efficiency) and digestibility (metabolic energy and N retention). The combination of feed PK and threonine content did not significantly affect all parameters (p0.05). Feed PK significantly affected feed consumption, FCR value, and N retention value. The results showed that the highest body weight gain was in 80-day-old chickens produced in the 18% PK treatment 1264.43 gr/head and decreased in the 17% CP treatment. The highest feed efficiency occurred in the PK 18% treatment at 34.99%. The 18% protein at all threonine levels gave an AMEn value with an average value of 3418.15 Kcal/kg and N Retention with a value of 89.12%. Feed treatment with a protein content of 18% combined with 100%, 110%, and 120% threonine treatment gave the best results in body weight gain and feed efficiency.
OPTIMALISASI WAKTU FERMENTASI UNTUK MENINGKATKAN KANDUNGAN BIOAKTIF TEPUNG LENGKUAS MERAH (Alpinia officinarum) MENGGUNAKAN Lactobacillus plantarum Gembul, Delsiana; Fitasari, Eka; Rinanti, Rosyida Fajri; Kurniawan, Taufik
BUANA SAINS Vol 25, No 1 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i1.7407

Abstract

Red galangal (Alpinia officinarum) is an Indonesian native herb rich in bioactive compounds. Fermentation is a promising method to enhance these components. This study aimed to determine the optimal fermentation time using Lactobacillus plantarum to maximize the bioactive content of red galangal flour. A Randomized Block Design was employed, with fermentation times ranging from 1 to 7 days. The fermented flour was extracted using a two-step aqueous maceration process. Total phenolic content (TPC) and total flavonoid content (TFC) were analyzed spectrophotometrically. The results showed that fermentation significantly increased both TPC and TFC compared to the unfermented control. The optimal fermentation duration was 5 days, yielding the highest TPC of 1100.74 mg GAE/100 g and a significantly higher TFC of 34.30 mg QE/100 g (P 0.01). After this point, the bioactive content began to decline. This study demonstrates that a 5-day fermentation period is optimal for enhancing the phenolic and flavonoid compounds in red galangal flour, highlighting a viable method for developing functional food ingredients.
PENINGKATAN KANDUNGAN SENYAWA FENOLIK DAN FLAVONOID PADA TEPUNG LENGKUAS MERAH (Alpinia officinarum) MELALUI OPTIMASI DURASI FERMENTASI DENGAN Lactobacillus plantarum Mesa, Yanuarius; Fitasari, Eka; Rinanti, Rosyida Fajri; Setiawan, Ahmad Iskandar
BUANA SAINS Vol 25, No 1 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i1.7408

Abstract

Red galangal (Alpinia officinarum) is a medicinal herb rich in phenolic and flavonoid compounds, which offer significant health benefits. This study aimed to optimize the fermentation duration using Lactobacillus plantarum FNCC 0026 to maximize the bioactive content in red galangal flour. The research method involved fermenting red galangal flour for periods ranging from 1 to 7 days, followed by drying and a staged maceration extraction using 70% ethanol. The analyzed parameters included the final pH of the fermentation medium, total phenolic content (TPC), and total flavonoid content (TFC). The results indicated that a longer fermentation period decreased the pH, although no significant differences were observed among the 1- to 7-day treatments. Otherwise, the fermentation duration had a highly significant effect on TPC (p0.01) and TFC (p0.05). The highest accumulation of both TPC and TFC was achieved after 5 days of fermentation, with values of 1468.78 mg GAE/100 g and 41.49 mg QE/100 g, respectively. It is concluded that a 5-day fermentation period is the optimal duration for enhancing the bioactive compounds in red galangal, offering an effective biotechnological approach for developing functional food ingredients.
Co-Authors Achmanu Achmanu Achmanu Zakaria Aswandi Aswandi, Aswandi Banding, Winda Agustin Bebhe, Gabriela E. Marhaeniyanto Erik Priyo Santoso, Erik Priyo Gau, Erlinda Gembul, Delsiana Hamanay, Febrianto Lu Hariadi Darmawan, Hariadi Leuhapu, Robertus Aba Luh Dina Ekasari Meha, Arniati Loda Hamu MELIANUS GOBAY, MELIANUS Menezes, Isaias Maria dos Santos Mesa, Yanuarius Motu, Maria Serviana Muda, Yakobus Ndakulahi, Yesua Mbura Ngongo, Marianus Nonok Supartini Rahafid, Rahafid Rinanti, Rosyida Fajri Setiawan, Ahmad Iskandar Sri Handayani Sri Susanti Sumarno . Sumiati, Astri Ta'ena, Adelfina Taufik Kurniawan Togola, Veronika Watu, Oktavianus Widodo, Ricky Maula Wirimananga, Umbu Hina