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All Journal Jurnal Ilmu Ternak Veteriner WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Prosiding University Research Colloquium
H Hamid
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Humanities Computer Science & IT Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Veterinary

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Marek's Disease in Chicken: I. Aetiology, Pathogenesis and its Control R M A Adjid; R Damayanti; H Hamid; T Sjafriati; Darminto .
WARTAZOA, Indonesian Bulletin of Animal and Veterinary Sciences Vol 12, No 2 (2002)
Publisher : Indonesian Center for Animal Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (153.523 KB) | DOI: 10.14334/wartazoa.v12i2.768

Abstract

Marek’s disease (MD) is a neoplastic and neuropathic disease of poultry, especially chicken, caused by a highly contagious cell-associated herpesvirus. Marek’s disease is one of poultry diseases that is seriously concerned by poultry farmers. Before introduction of vaccine technology, the disease caused great economic loss in poultry industry, for example, in the United State the annual losses was estimated around $150 millions. Marek’s disease virus is relatively resistant to physical and chemical influence.  In  poultry  farms  the  virus  remains infectious  for  months  and  play  an  important  role  as  source of  infection. Pathogenesis of the disease is complex and influenced by factors. There are four phases of infection: early cytolytic infection, latent infection, second phase of cytolytic infection, and proliferative infection. Pathogenesis influenced by factors causes variety on clinical syndroms and incubation period of the disease in field condition. Successful disease control can be achieved, with vaccination as the main program, by selection of breed resistance and good management systems. The emergence of more virulent pathotypes of MD is a serious threat to the poultry industry, which requires development of more effective control strategies.   Key words. Marek, poultry, etiology, pathogenesis, control
Effect of Lactic Acid Bacteria Concentration on Modification of Banana Weevil Flour by Fermentation: Pengaruh Konsentrasi Bakteri Asam Laktat terhadap Modifikasi Tepung Bonggol Pisang Secara Fermentasi Gunawan, Sito Luthfi; Hamid, H
Prosiding University Research Colloquium Proceeding of The 18th University Research Colloquium 2023: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Abstract

Banana weevil is a waste that has not been used much, however banana weevil has content lots of nutrition . So that need effort for utilise the banana weevil so that it can beneficial for society . This study used lactic acid bacteria fermentation method which aims to analyze the characteristics of modified banana weevil flour. Then thinly sliced banana weevil soaked for 2 hours inside sodium metabisulfite solution then soaked again use finished solution mixed with bacteria sour lactate with concentration 0;0,02;0,025;0,03 ml/L. After that hump dried and ground for become flour and tested characteristics . The results showed that the swelling power test level was highest at a concentration of 0.03 ml/L, which was 13.39 grams, the % solubility test was highest at a concentration of 0.03 ml/L with a value of 0.12%, the results of the viscosity test after being modified had the same value, namely of 1.4 mPa.s, for the results of reducing sugar content after being modified it decreased and a result of 4% was obtained.
Co-Authors A Habiebie A.A. Ketut Agung Cahyawan W A.P Sinurat Amlius Thalib B Haryanto D Suherman D Yulistiani Darminto . Darminto . E Wina Gunawan, Sito Luthfi I Sutikno I.A.K Bintang J Bestari J Rosida John Bestari Kuswandi . Kuswandi . M Sabrani Mulyani . R Damayanti R M A Adjid Supriyati . T Haryati T Pasaribu T Purwadaria T Purwadaria T Sjafriati Thalib A Y Widiawati