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All Journal Buletin Peternakan Microbiology Indonesia BIOTROPIA - The Southeast Asian Journal of Tropical Biology Indonesian Journal of Biotechnology Elkawnie Livestock and Animal Research Animal Production : Indonesian Journal of Animal Production Indonesian Journal of Chemistry Jurnal Riset Agribisnis dan Peternakan Agroindustrial Journal

Lies Mira Yusiati

Department Of Animal Nutrition And Feed Science, Faculty Of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia

Author-ID : 307160

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Veterinary Other

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16s rRNA Identification of Pediococcus spp. from Broiler and Studies of Adherence Ability on Immobilized Mucus Damayanti, Ema; Yusiati, Lies Mira; Dinoto, Achmad
Indonesian Journal of Biotechnology Vol 17, No 2 (2012)
Publisher : Universitas Gadjah Mada

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The objectives of this research were to study taxonomical status of lactic acid bacteria (LAB) isolated from broiler and adherence ability on mucus in vitro. Molecular analysis was performed by analyzing 16S rRNA gene using universal primer. The adherence assay on mucus was carried out using microplate method with total plate count (TPC), absorbance (A550) and confirmed by scanning electron microscopy (SEM). The results of this studies revealed that three of LAB isolates have closed relation to Pediococcus acidilactici (99.9%) species.Three isolates of P. acidilactici have adherence ability on broiler mucus higher than that on porcine mucin with an adherence percentage of 55.5% versus 50.8% and absorbance A550 of 0.061 versus 0.051, respectively. The highest adherence ability showed by P. acidilactici R02 with adherence percentage was 59.3% and absorbance A550 = 0.068. Adherence on mucus were affected by the addition of 3 g/l of gastric juice and 0.3% (b/v) of bile salt. Adherence analysis using SEM also showed that the adherence on broiler mucus was higher than the adherence on porcine mucin. Altogether this adherence studies, suggest that three isolates of P. acidilactici LAB were capable of colonizing host intestinal mucus in vitro as important property to be promising probiotic bacteria for broiler.Key words : adherence, broiler, Pediococcus, mucus, 16S rRNA

Partial Purifi cation, Stability Analysis, and Preservation of Xylanase from Xylanolytic Alkalophylic Bacteria Hanim, Chusnul; Cahyanto, Muhamad Nur; Yusiati, Lies Mira; Wibowo, Ali
Indonesian Journal of Biotechnology Vol 18, No 1 (2013)
Publisher : Universitas Gadjah Mada

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A xylanase, which produces xylose from oat spelt xylans, was isolated from the culture medium of  xylanolytic alkalophylic bacteria mutant. The enzyme was purifi ed by ammonium sulphate with level 30, 40, 50, 60, 70, 80, and 90%. The purify of the fi nal preparation was demonstrated by sodium dodecyl sulphatepolyacrylamide gel electrophoresis. The molecular masses of the purifi ed xylanase were 137.61 and 165.34 kDa. Result of ammonium sulphate saturation with the highest activity was used as standart for saturation for enzyme production and preservation, using corn, tapioca, soy bean meal and gaplek fl our as carriers. Addition of 60% ammonium sulphate showed the highest xylanase activity (62.03 U/g), and produced 89.40% enzyme recovery. Tapioca, as a carrier, produced the highest xylanase activity.Key words: preservation, purifi cation, stability analysis, xylanase.

Pengaruh Penambahan Gula Kelapa Pasta pada Ensilase Ikan Rucah Terhadap Kualitas Silase Rimbawanto, Efka Aris; Yusiati, Lies Mira; Baliarti, Endang; Utomo, Ristianto
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 13, No 1 (2015): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.v13i1.4424

The objective of this research was to analyze the effect of coconut sugar paste in naturally fermented trash fish ensilage on chemical change. Grinded trash fish (Pomadasys macullatus) was mixed with coconut sugar paste (0, 15, 30 and 45%/kg fresh trash fish) without inoculation in plastic bag. Anaerobe incubation was conducted at room temperature (29°±1°C). Chemical change (pH, lactic acid, ammonia, non-protein nitrogen, peroxide value and free fatty acid) was observed during fermentation period of 0, 4, 8, 12, 20 and 24 days. The experiment which had a completely randomized design to select the best amount of coconut sugar paste and fermentation period in trash fish ensilage. Fresh trash fish and fermentation product (trash fish silage) determined by the proximate analysis (dry matter, ash, crude protein and crude fat). Result indicated that the pH decreased remained constan at 4,4 after 16-day fermentation. Lactic acid, ammonia, non-protein nitrogen, peroxide value and free fatty acid during fermentation significantly increased due to different levels of coconut sugar paste and fe rmentation period. Conclusively, coconut sugar paste at the level of 15%/kg fresh trash fish was the best combination in natural fermentation with 16-day fermentation period and the product was potential protein source (45% DM) for animal feed. Key word: Trash fish, coconut sugar paste, silage, fermentation.

Effect of Condensed Tannin of Leucaena and Calliandra Leaves in Protein Trash Fish Silage on In vItro Ruminal Fermentation, Microbial Protein Synthesis and Digestibility Rimbawanto, Efka Aris; Yusiati, Lies Mira; Baliarti, Endang; Utomo, Ristianto
ANIMAL PRODUCTION Vol 17, No 2 (2015): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Two plants as condensed tannin (CT) sources were supplemented to protein trash fish silage (TFS) to observe their effect on in vitro ruminal fermentation product, micobial protein synthesis, and Â Â digestibility. CT supplementation on protein trash fish silage was on control proportion (0), under optimum level (2.0%), at optimum level (4.0%), and above optimum level (6.0%) of g TFS); of protein precipitation of bovine serum albumin (BSA) with CT from L. leucocephala; and under optimum level (1.5%), at optimum level (3.0%) and above optimum level (4.5% of g TFS), BSA protein precipitation with CT from C. calothyrsus. The effect on degradation in ruminal fluid and ruminal fluid followed by incubation in HCl-pepsin was evaluated using a modified two-step in vitro method. The CT level of L. leucocephala and C. calothyrsus was 4% and 6%, respectively with protein precipitation BSA was 26.25 and 31.77 g BSA/g CT, respectively. CT supplementation to trash fish silage, ruminal fermentation product (NH3-N, C2, C3, and total VFAs) and digestibility (DM and OM) decreased (P<0.01) and increased (P<0.01) total CP digestibility (in HCl-pepsin). The difference was attributed to CT source without affecting ruminal microbial protein synthesis. CT of L. leucocephala was better in increasing total protein digestibility (70%) than that of C. calothyrsus Â (15%). It indicated that CT of C. calothyrsus was less effective in protected TSF protein degradation in rumen compared to that of L. leucocephala.

Free Fatty Acid Concentration and Carboxy methyl cellulase Activity of Some Formulas of Protected Fat-proteins Tested In Vitro Hartati, Lilis; Agus, Ali; Yusiati, Lies Mira; Widyobroto, Budi Prasetyo
ANIMAL PRODUCTION Vol 17, No 2 (2015): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

The aim of this study was to determine the levels of free fatty acids and carboxymethylcellulase activity (cmc-ase) activity of some protected fat-proteins base on in vitro Tilley and Terry method. Two sources of fat, i.e. crude palm oil and fish oil and three sources of protein i.e. skim milk, soybean flour and soybean meal were used in the formulation of protected fat-protein, and thus there were six treatment combinations. The filtrate from the in vitro test was analyzed for the levels of free fatty acids and Â cmcase activity. The result of this research indicates that different combinations of feed materials and fat give different content of free fatty acid in first stage and second stage in vitro, with the best results in the combination treatment of skim milk and palm oil that give the lowest result ofÂ free fatty acid concentration in fisrt stage in vitro (0.168%) and the highest result free fatty acid concentration in second stage in vitro ( 4.312%) . The activity of CMC-ase was not influenced by differentÂ sources of fat and protein. It can be concluded was that the protection of the combination between skim milk and CPO gives the highest protection results.

Performance and Meat Quality of Thin Tailed Sheep in Supplementary Feeding Lemuru Fish Oil Protected By Saponification with Different NaOH Concentration Setyaningrum, Agustinah; Soeparno, Soeparno; Yusiati, Lies Mira; Koestantinah, Koestantinah
ANIMAL PRODUCTION Vol 17, No 3 (2015): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

This study was aimed to obtain oil and the exact saponification with different NaOH concentration to protect unsaturated fats, which does can result in good production performance and lamb meat quality with low saturated fatty acid. Stage one studied the performance of sheep production on supplementing lemuru fish oil (LFO) protected with different saponification optimization. Twenty lambs aged 5-6 months early weighing 8-14 kg were divided into 4 treatments, namely P0 basal feed (50% elephant grass + 50% concentrate), P1 (basal feed + soap LFO NaOH 10%), P2 (basal feed + soap LFO NaOH 20%) and P3 (basal feed + soap LFO NaOH 30%) with completely randomized design and 5 replication for performance and 3 replication for meat quality. The results showed that the treatment effect was not significant (P>0.05) on the consumption of dry matter (DM), crude protein (CP), ether extract (EE), total digestible nutrien (TDN), daily gain and blood cholesterol. P2 yield the highest daily gain 130.95 Â± 19.29 g/head/day of cholesterol at the same time low of 58.67 mg/dl. Stage two studied the criteria of lamb carcass and meat quality in supplementary feeding LFO protected with different saponification optimization. Twelve sheeps were slaughtered for P0, P1, P2 and P3. The results showed that the treatment effect was not significant (P> 0.05) to slaughter weight, carcass weight and carcass percentage, the physical quality of meat (pH, water holding capacity, cooking losses and tenderness), and chemical quality of the meat (DM levels, CP , EE, saturated fatty acids and unsaturated fatty acids) except in EPA and DHA increased very significantly (P<0.01). Conclusively, giving soap LFO with different optimization did not significantly affect the appearance and quality of sheep meat production, except in EPA and DHA which were significantly increased

PERUBAHAN WARNA SOSIS AYAM FERMENTASI DENGAN PENAMBAHAN NITRIT DAN Lactobacillus fermentum BR 17 Mudawaroh, Roisu Eny; Setiyono, Etiyono; Yusiati, Lies Mira; Suryanto, Edi
JURNAL RISET AGRIBISNIS & PETERNAKAN Vol 3, No 2 (2018): JURNAL RISET Agribisnis & Peternakan
Publisher : JURNAL RISET AGRIBISNIS & PETERNAKAN

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PERUBAHAN WARNA SOSIS AYAM FERMENTASI DENGAN PENAMBAHAN NITRIT DAN Lactobacillus fermentum BR 17Roisu Eny Mudawarocha), Setiyonob), Lies Mira Yusiati b), dan Edi Suryantob),aUniversitas Muhammadiyah PurworejobUniversitas Gadjah Mada Yogyakartaemail : roisu.eny.m@gmail.comDiterima 11 Maret 2018; layak diterbitkan 10 Juli 2018AbstrakTujuan pada penelitian ini adalah untuk mengetahui perubahan warna sosis ayam fermentasi dengan penambahan nitrit dan Lactobacillus fermentum BR 17. Perlakuan pada penelitian ini adalah sosis ayam fermentasi dengan bahan aditif : nitrit, BAL Probiotik dan BAL Probiotik dan nitrit. Parameter yang diamati pada penelitian ini adalah intensitas warna dan penampakan warna sosis ayam fermentasi. Penelitian ini menggunakan rancangan Rancangan Petak Terbagi (Split Plot Design) dengan petak utama nitrit dan BAL dan anak petak lama pembuatan dan dilanjutkan uji jarak berganda Duncan (DMRT). Hasil penelitian adalah bahan aditif pada sosis ayam fermentasi memberikan pengaruh tidak nyata terhadap nilai b* (kekuningan). Nilai b* sosis ayam fermentasi Nitrit –Lactobacillus fermentum BR 17, sosis ayam fermentasi nitrit, dan sosis ayam fermentasi Lactobacillus fermentum BR 17 berturut-turut sebesar 7,19; 6,74; dan 7,09. Lama pembuatan sosis ayam fermentasi memberikan pengaruh sangat nyata terhadap nilai b*. Nilai b* sosis ayam fermentasi pada awal sebesar 7,59 dan menurun menjadi 6,13 pada akhir pembuatan. Hasil analisis ragam pada bahan aditif pada sosis ayam fermentasi memberikan pengaruh sangat nyata terhadap nilai a* (kemerahan). Nilai a* sosis ayam fermentasi nitrit –Lactobacillus fermentum BR 17, sosis ayam fermentasi nitrit, dan sosis ayam fermentasi Lactobacillus fermentum BR 17 berturut-turut sebesar 5,29; 4,99; dan 4,51. Hasil analisis ragam pada lama pembuatan sosis ayam fermentasi memberikan pengaruh sangat nyata terhadap nilai a*. Nilai a* sosis ayam fermentasi pada awal sebesar 4,97 dan naik menjadi 5,25 pada hari ke 3 fermentasi kemudian menurun selama pengeringan menjadi 4,43 pada akhir pembuatan. Hasil analisis ragam pada bahan aditif pada sosis ayam fermentasi memberikan pengaruh sangat nyata terhadap nilai L* (kecerahan). Nilai L* sosis ayam fermentasi nitrit paling tinggi jika dibanding sosis ayam fermentasi nitrit–Lactobacillus fermentum BR 17 dan sosis ayam fermentasi Lactobacillus fermentum BR 17. Nilai L* sosis ayam fermentasi nitrit –Lactobacillus fermentum BR 17, sosis ayam fermentasi nitrit, dan sosis ayam fermentasi Lactobacillus fermentum BR 17 berturut-turut sebesar 38,50; 43,71; dan 39,84. Hasil analisis ragam pada lama pembuatan pada sosis ayam fermentasi memberikan pengaruh sangat nyata terhadap nilai L* (kecerahan). Nilai L* sosis ayam fermentasi pada awal sebesar 54,05 dan menurun menjadi 29,54 pada akhir pembuatan. Warna sosis fermentasi dengan nitrit dan Lactobacillus fermentum BR 17 dan lama pembuatan yang berbeda menunjukkan perbedaan antara bahan aditif yang digunakan dan lama pembuatan sosis fermentasi. Kesimpulan pada penelitian ini adalah bahan aditif yang digunakan tidak berpengaruh terhadap nilai *b dan berpengaruh sangat nyata terhadap nilai *a dan nilai *L. lama pembuatan sosis ayam fermentasi berpengaruh nyata terhadap nilai *b dan berpengaruh sangat nyata terhadap nilai a* dan *L. Penampakan warna sosis ayam fermentasi menunjukkan perbedaan begitu juga dengan lama pembuatannya. Kata kunci: sosis ayam fermentasi, warna

Study of Local Herb Potency as Rumen Modifier: Red Ginger (Zingiber Officinale Var. Rubrum) Addition Effect on In Vitro Ruminal Nutrient Digestibility Kurniawati, Asih; Yusiati, Lies Mira; Widodo, Widodo; Artama, Wayan Tunas
ANIMAL PRODUCTION Vol 21, No 1 (2019)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Red ginger is herb that commonly used as part of traditional medicine due to its essential oil content. Some essential oil have proven as rumen fermentation modifier. Addition of red ginger in ruminant diet was studied using in vitro gas production technique to evaluate its effect on nutrient digestibility. Red ginger meal was added to meet essential oil level in fermentation medium of 0 mg/l as control, 25, 50, 75 and 100 mg/l. The diet consisted of Penisetum hybride, rice bran, wheat pollard in ratio 60:20:20 DM basis. Feed fermentation was incubated for 24 h at 39Â°C. At the end of incubation data of gas production volume was taken, and residual feed were collected for further nutrient analysis to calculate the digestibility of dry matter (DM), organic matter (OM), crude protein (CP) and crude fiber (CF). Variance analysis was used to analysis collected data, followed by DMRT analysis.Â Addition of red ginger increase total volume of gas production at level 50 mg/L and above. DM and OM digestibility did not affected by red ginger addition whereas CP digestibility were significantly decreased start at level 50 mg/l. In contrast, CF digestibility of treatment level of 50 mg/l significantly higher than control. In conclusion, addition of red ginger correspond to level essential oil of 50 to 100 mg/l improve ruminal nutrient fermentation.

Persentase hasil sosis ayam fermentasi probiotik dengan berbagai bahan aditif pada tahap fermentasi dan tahap pengeringan mudawaroh, roisu; Setiyono, Setiyono; Yusiati, Lies Mira; Suryanto, Edy
JURNAL RISET AGRIBISNIS & PETERNAKAN Vol 3, No 01 (2018): JURNAL RISET AGRIBISNIS & PETERNAKAN
Publisher : JURNAL RISET AGRIBISNIS & PETERNAKAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.427 KB)

Abstrak Tujuan penelitian ini adalah untuk mengetahui persentase hasil sosis ayam fermentasi probiotik dengan berbagai bahan aditifÂ pada tahap fermenatsi dan tahap pengeringan. Bahan yang digunakan adalah daging ayam dan lemak sapi,Â garam,Â nitrit (NaNO2), gula pasir, lada, bawang putih, selongsong sosis, starter BAL probiotik yaitu Lactobacillus fermentum BR 17.Â Perlakuan pada penelitian ini adalah sosis fermentasi denganÂ bahan aditif : nitrit, BAL ProbiotikÂ dan BAL Probiotik-nitrit. Parameter yang diamati adalahÂ persentase hasil Sosis ayam fermentasi pada tahap fermentasi dan tahap pengeringan. Data yang diperoleh dari perlakuan kemudian dianalisis variansi menggunakanÂ Rancangan Petak Terbagi (Split Plot Design). Jika adaÂ perbedaan dilanjukan dengan uji Duncanâ€™s New Multiple Range Test. HasilÂ dari penelitian ini adalah Bahan aditifÂ yang digunakanÂ berpengaruh sangat nyataÂ (P<0,01) terhadap persentase hasil sosis ayam fermentasi probiotik pada tahap fermentasi.Â Persentase hasil pada sosis nitrit paling tinggi jika dibandingkan dengan sosis BAL ProbiotikÂ dan BAL Probiotik-nitrit. LamaÂ pengeringan pada tahap fermentasi berpengaruh sangat nyataÂ (P<0,01) terhadap hasil sosis ayam fermentasi probiotik.Â Semakin lama fermentasi maka persentase hasil sosis fermenatsi semakin menurun. Padatahap pengeringan, bahan aditifÂ yang digunakanÂ berpengaruh nyataÂ (P<0,01) terhadap hasil sosis ayam fermentasi probiotik. LamaÂ pengeringan berpengaruh sangat nyata terhadap persentase hasil sosis ayam fermentasi probiotik.Â Semakin lama fermentasi maka persentase hasil sosis fermenatsi semakin menurun. Kesimpulan dari penelitian ini adalah bahan aditifÂ mempengaruhi pertumbuhan hasil sosis ayam fermentasi probiotik selama fermentasi dan pengeringan.Â Semakin lama fermentasiÂ dan lama pengeringan sosis ayam fermentasi probiotik hasil sosis ayam fermentasi probiotikÂ akan semakin menurun. saran penelitian ini adalah perlu ada penelitian lanjut tentang parameter yang lain pada sosis ayam fermenatsi probiotik. Kata kunci : sosis fermentasi, bahan aditif, persentase hasil

16s rRNA Identification of Pediococcus spp. from Broiler and Studies of Adherence Ability on Immobilized Mucus Ema Damayanti; Lies Mira Yusiati; Achmad Dinoto
Indonesian Journal of Biotechnology Vol 17, No 2 (2012)
Publisher : Universitas Gadjah Mada

Co-Authors Abbas (Abbas) Achmad Dinoto Achmad Dinoto Adhe Humaera Adi Magna Patriadi Nuhriawangsa Agustinah Setyaningrum, Agustinah Ahmad Sofyan Ali Agus Ali Agus Ali Agus Ali Agus Ali Wibowo Ali Wibowo Ali Wibowo Ambar Pratiwiningrum Andriyani Astuti Asih Kurniawati Asih Kurniawati B. Suhartanto Bambang Suhartanto Budi Prasetyo Widyobroto Canadianti, Monica Catur Suci Purwati Chusnul Hanim Diah Tri Widayati Dianestu Putra Edi Suryanto Edi Suryanto Edi Suryanto Edy Suryanto Efka Aris Rimbawanto Ema Damayanti Ema Damayanti Endang Baliarti Erika Kusumawardani Fandi Widya Rachman Firman Nasiu Gardika Windar Prahara H. Hartadi Hari Hartadi Harwanto (Harwanto) I Gede Suparta Budisatria I Gede Suparta Budisatria Ika Sumantri Jamhari (Jamhari) Joko Riyanto Koestantinah Koestantinah, Koestantinah Kunty Novi Gamayanti Kustantinah Kustantinah Lilis Hartati Ludfia Widyasmara mudawaroh, roisu Mudawaroh, Roisu Eny Mugiono (Mugiono) Muhamad Nur Cahyanto Muhamad Nur Cahyanto, Muhamad Nur Muhammad Nur Cahyanto Muhsin Al Anas Nafiatul Umami Nafly C. Tiven Nafly C. Tiven Novita Kurniawati Puput Diah Sitoresmi Rahma Fitriastuti Ristanto Utomo Ristianto Utomo Ristianto Utomo Ristianto Utomo Roisu Eny Mudawaroch Roisu Eny Mudawaroch Roisu Eny Mudawaroch Roisu Eny Mudawaroch Rusman (Rusman) Rusman Rusman Rusman Rusman Sapta Chandra Marnadi Hidayat Setiyono (Setiyono) Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono Setiyono, Etiyono Soemitro Padmowijoto Soeparno Soeparno Soeparno Soeparno Subur Priyono Sasmito Budhi Suharjono Triatmojo Sujadi (Sujadi) Sulvia Dwi Astuti Supadmo (Supadmo) Suryanto, Edi Syamsul Arifin Tety Hartatik Tri Yuwanta Umar Santoso Umar Santoso Umar Santoso Wahidin Teguh Sasongko Wayan Tunas Artama Wayan Tunas Artama Wibowo, Siti 'Athiya Widayati, Okti Widodo Widodo Widodo Widodo Yantyati Widyastuti Zaenal Bachruddin Zaenal Bachrudin

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