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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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The Improvement Genetic Quality Of Muscovy Ducks: Review Fitasari, Eka; Santoso, Erik Priyo; Sumiati, Astri
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (879.553 KB) | DOI: 10.33772/jitro.v9i2.22784

Abstract

Indonesia has the potential of muscovy duck resources with various characteristics and qualities that are spread throughout the region. muscovy duck has a larger body size than ducks but has a weakness in terms of lower egg production. To produce ducks with high body weight and egg production, Indonesian breeders often cross muscovy ducks with ducks. The use of a cross model with 4-crossbreeding is an efficient strategy, but genetic improvements need to be made to the two parents including the muscovy duck and the ducks itself because, in some crosses, sterile hybrid results will be obtained. The use of artificial insemination can be done to support the crossing of offspring in obtaining the desired production results. Therefore, a recording should be made to determine the quality of the offspring either using natural marriage or with the help of artificial insemination and its effectiveness on fertility in the next few periods. The use of marker-assisted selection (MAS) can help in the selection to get superior mutton traits and to find out the metabolic pathways related to the formation of the desired body weight and liver weight.Keywords:  genetic quality, 4-crossbreeding, muscovy duck, marker-assisted selection (MAS)
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.
PENINGKATAN PRODUKSI UNGGAS MELALUI MANAJEMEN PERKANDANGAN, KESEHATAN TERNAK, DAN MANAJEMEN PENETASAN YANG BAIK Fitasari, Eka
Jurnal Difusi Ipteks Legowo Vol. 1 No. 1 (2023): Jurnal Difusi Ipteks Legowo
Publisher : Perkumpulan Legowo Cerdas Sejahtera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62242/jdil.v1i1.2

Abstract

Animal husbandry and agriculture are vital sectors of the community's economy that can run in synergy and support each other. Currently, independent livestock is a form of community effort that can survive global competition and contribute to food security, especially during the COVID-19 pandemic. However, there is a problem faced by farmers or breeders is that they have not been able to process existing vegetable waste and manage farms according to maintenance standards, so that the livestock population tends not to grow rapidly. The form of the solution that is offered is through a comprehensive management improvement from tillers to livestock products. Activities that have been carried out are implementing housing management through improving livestock sheds, implementing biosecurity practices, and handling poultry health, fulfilling livestock nutrition, making pellets using machines, as well as introducing technology for making pellet feed based on vegetable waste from farmers, and improving reproduction through crossing and Automatic Hatching Machine. The results of this activity are the improvement of livestock health, the production of vegetable waste-based poultry pellets to reduce feed costs and can be stored for a long time, and an increase in hatchability of more than 80%. The impact of the results of community service activities is an increase in livestock populations and the creation of a healthy veterinary environment.
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