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All Journal Buletin Peternakan Microbiology Indonesia BIOTROPIA - The Southeast Asian Journal of Tropical Biology Indonesian Journal of Biotechnology Elkawnie 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

Published : 49 Documents Claim Missing Document

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EFFECT OF CRUDE PALM OIL PROTECTION WITH FORMALDEHYDE ON HYDROGENATION OF RUMEN FLUID UNSATURATED FATTY ACID: ITS EFFECT ON BLOOD AND MEAT FATTY ACID Nafly C. Tiven; Lies Mira Yusiati; Rusman Rusman; Umar Santoso
Indonesian Journal of Chemistry Vol 13, No 2 (2013)
Publisher : Universitas Gadjah Mada

This research aimed to determine the effect of crude palm oil protected with formaldehyde on the hydrogenation of unsaturated fatty acids in the rumen and its effect on blood and meat fatty acids. Fifteenth local male lambs aged 9-12 months weighing 14-17 kg, were divided into 3 groups ration treatment. The first group received only the basal ration (R0), the 2nd group received the basal ration and 3% CPO (R1), while the 3rd group received the basal ration and 3% CPO protected with 2% formaldehyde (R2). Basal feed consisted of 60% grass, 30% bran and 10% soybean meal, with the nutrient content of 62.98% TDN, 45.5% DM, 14.48% CP, 4.70% EE and 21.93% CF. Parameters observed were the fatty acid from rumen fluid, blood and meat of sheep. Data were analyzed by complete randomized design direction patterns. Differences between treatments were tested further using Duncan's New Multiple Range Test. The results showed that treatment of R2 can increase unsaturated fatty acids in the rumen, blood and meat (P

MINIMIZE THE HYDROGENATION OF UNSATURATED FATTY ACID IN RUMEN WITH FORMALDEHYDE Nafly C. Tiven; Lies Mira Yusiati; Rusman Rusman; Umar Santoso
Indonesian Journal of Chemistry Vol 11, No 1 (2011)
Publisher : Universitas Gadjah Mada

This research aimed to know the ability of formaldehyde to protect unsaturated fatty acid of CPO on the hydrogenation process by rumen microbes. In this experiment, the in vitro fermentation of rumen fluid was carrying out. It was taken from the rumen-trocar of female sheep. The unsaturated fatty acid source was from CPO (Crude Palm Oil) which encapsulated by formaldehyde 37% within 0%, 1%, 2% and 3%. The data was analyzed by Completely Random Design with Duncan's New Multiple Range Test. The difference of means the treatments were tested by Duncan's New Multiple Range Test. Result showed that oleic and linoleic resulting from fermenting CPO protected by formaldehyde was increase if it was compared with the unprotected CPO. It can be concluded that encapsulated CPO with formaldehyde was able to prevent hydrogenating of unsaturated fatty acid, mainly oleic and linoleic.

Perubahan Warna Sosis Ayam Fermentasi Dengan Penambahan Nitrit dan Lactobacillus fermentum BR 17 Roisu Eny Mudawaroch; Setiyono Setiyono; Lies Mira Yusiati; Edi Suryanto
Jurnal Riset Agribisnis dan Peternakan Vol. 3 No. 2 (2018)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.194 KB)

The purpose of this study was to determine the color change of fermented chicken sausage with the addition of nitrite and Lactobacillus fermentum BR 17. The treatment in this study was fermented chicken sausage with additives: nitrite, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite. The parameters observed in this study were color intensity and color appearance of fermented chicken sausage. This study uses a Split Plot Design with the main plot of nitrite and Lactobacillus fermentum BR 17 and an old plot of manufacture. The results of the study were additives in fermented chicken sausage which had no significant effect on the value of b * (yellowish). The value of b * in Nitrit fermented chicken sausage, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite were 7.19; 6.74; and 7.09. The length of time for fermented chicken sausage production has a very significant effect on the b * value. The fermented chicken sausage b * value at the beginning was 7.59 and decreased to 6.13 at the end of manufacture. The results of the analysis of the additives in fermented chicken sausage have a very significant effect on the value of a * (redness). A * values in nitrite fermented chicken sausage, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite respectively 5.29; 4.99; and 4.51. The results of a variety of analyzes on the duration of making fermented chicken sausage gave a very significant effect on the value of a *. The a * fermented chicken sausage value at the beginning was 4.97 and rose to 5.25 on the 3rd day of fermentation and then decreased during drying to 4.43 at the end of manufacture. The results of the analysis of the additives in fermented chicken sausage have a very significant effect on the L * value (brightness). L * value in nitrite fermented chicken sausage, Lactobacillus fermentum BR 17, and Lactobacillus fermentum BR 17 + nitrite respectively 38.50; 43.71; and 39.84. The results of the analysis of variance in the duration of manufacture of fermented chicken sausage have a very significant effect on the value of L * (brightness). The value of L * fermented chicken sausage at the beginning was 54.05 and decreased to 29.54 at the end of manufacture. The color of fermented sausage with nitrite and Lactobacillus fermentum BR 17 and the different preparation times showed the difference between the additive used and the length of time to make fermented sausage. The conclusion of this research is that the additive used does not affect the value of *b and has a very significant effect on the value of * a and * L. the time for making fermented chicken sausage has a significant effect on the value of * b and a very significant effect on the value of a * and * L. The appearance of fermented chicken sausage shows the difference as well as the

Persentase Hasil Sosis Ayam Fermentasi Probiotik dengan Berbagai Bahan Aditif pada Tahap Fermentasi dan Tahap Pengeringan yang Berbeda Roisu Eny Mudawaroch; Setiyono Setiyono; Lies Mira Yusiati; Edi Suryanto
Jurnal Riset Agribisnis dan Peternakan Vol. 3 No. 1 (2018)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.337 KB)

The purpose of this study was to determine the percentage yield of probiotic fermented chicken sausage with various additives at the fermentation and drying stages. The ingredients used were chicken meat and beef fat, salt, nitrite (NaNO2), sugar, pepper, garlic, sausage cartridges, BAL probiotic starter. The treatment in this study was fermented sausage with additives: nitrite, BAL Probiotics, and BAL Probiotics-nitrite. The parameters observed were the percentage yield of fermented chicken sausage at the fermentation and drying stages. The data obtained from the treatment were then analyzed for variance using a Split Plot Design. If there is a difference, continue with Duncan's New Multiple Range Test. The results of this study were the additives used had a very significant effect (P <0.01) on the percentage of probiotic fermented chicken sausage at the fermentation stage. The yield percentage of nitrite sausages is the highest when compared to BAL Probiotics and Probiotics-nitrite BAL sausages. Drying time at the fermentation stage had a very significant effect (P <0.01) on the yield of probiotic fermented chicken sausage. The longer the fermentation takes place, the lower the percentage of fermented sausage yields. At the drying stage, the additives used had a significant effect (P <0.01) on the yield of probiotic fermented chicken sausage. Drying time has a very significant effect on the percentage of probiotic fermented chicken sausage yield. The longer the fermentation takes place, the lower the percentage of fermented sausage yields. The conclusion of this study is that additives affect the growth of probiotic fermented chicken sausage during fermentation and drying. The longer the fermentation time and the drying time for probiotic fermented chicken sausage, the results of the probiotic fermented chicken sausage will decrease. The suggestion of this research is that there is a need for further research on other parameters in probiotic fermented chicken sausage.

Effect of Phyllosilicates As Toxin Binder On Productivity, Intestinal Morphology, and Liver Toxicity in Broiler Fed Afb1 Contaminated Feed Gardika Windar Prahara; Adhe Humaera; Lies Mira Yusiati; Chusnul Hanim; Asih Kurniawati; Ika Sumantri; Ali Agus; Erika Kusumawardani; Muhsin Al Anas
Buletin Peternakan Vol 47, No 2 (2023): BULETIN PETERNAKAN VOL. 47 (2) MAY 2023
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v47i2.81410

Aflatoxin B1 is a toxin produced by the fungus Aspergillus flavus which reduces the development and function of organs in broilers. The aim of this study was to determine the effect of adding binder toxin from different bentonite to feed contaminated with AFB1 on productivity, intestinal morphology, and liver toxicity in broilers. A total of 60-day old chick male broilers were placed in 12 pens. Each treatment consisted of three replicates, each replicate containing five broilers. Treatment in the study consisted of P0 (control, basal diet, without the addition of AFB1), P1 (P0 + 100 µg/kg AFB1 + 4 g/kg calcium bentonite Type A), P2 (P0 + 100 µg/kg AFB1 + 4 g/kg calcium bentonite Type B), and P3 (P0 + 100 µg/kg AFB1 + 4 g/kg calcium bentonite Type B + kerolite + saponite). Treatment diets were given to broilers from day 22 to 35 (finisher phase). The results showed that the toxin binder on AFB1 contaminated feed had no effect on feed consumption, body weight gain and feed conversion (p>0.05). Addition of toxin binder on AFB1 contaminated feed increased the relative weight of the duodenum (p=0.024), although P3 was not significantly different. Treatments had no effect on villus length, crypt depth, and ratio of villus length to crypt depth (p>0.05), but decreased villus width (p=0.013). The addition of toxin binder tended to decrease the villus area (p=0.055). SGOT and SGPT did not show differences between treatments. AFB1 contamination with the addition of toxin binder showed signs of toxicity on liver histopathological observations. Based on the research, it can be concluded that the addition of binder toxin in feed contaminated with AFB1 can reduce the negative effect on the development of intestinal villus and chemical effect to the liver. Toxin binder Type B has the best efficacy for reduce the negative effect

Molecular Identification of Lactic Acid Bacteria from Broiler Chicken Meat Mudawaroch, Roisu Eny; Setiyono, Setiyono; Yusiati, Lies Mira; Suryanto, Edi
Agroindustrial Journal Vol 10, No 2 (2023)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v10i2.89982

Lactic acid bacteria are bacteria used to ferment food. Molecular identification of isolates of lactic acid bacteria has a high degree of accuracy compared to morphological identification. This study aimed to molecularly identify isolates of lactic acid bacteria from broiler chickens. Molecular identification is carried out in 3 stages, namely: rRNA gene amplification stage, squencing and phylogeny tree. PCR electrophoresis results obtained amplicone results measuring about 1,500 bp. The results of BLAST analysis showed that the gen 16S rRNA sequence of BR 17 lactic acid bacteria isolate had a 97-98% similarity with the genome sequence of the Lactobacillus fermentum strain. Development of phylogenetic tree isolates of single clusters of lactic acid bacteria BR 17 with strains of Lactobacillus fermentum CAU2036, Lactobacillus fermentum JCM 7772, and Lactobacillus fermentum 10-18. The identification results of lactic acid bacteria isolate BR 17 showed Lactobacillus fermentum BR 17.

Effect of Cinnamaldehyde From Cinnamomum (Cinnamomum burmanni Ness ex Bi.) as an Encapsulation Agent Of Lemuru Fish Oil on In Vitro Gas and Methane Production Wibowo, Siti 'Athiya; Yusiati, Lies Mira; Hanim, Chusnul; Bachrudin, Zaenal; Widyobroto, Budi Prasetyo
Buletin Peternakan Vol 48, No 4 (2024): BULETIN PETERNAKAN VOL. 48 (4) NOVEMBER 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i4.89912

Polyunsaturated fatty acids (PUFA) supplementation in animal feed is expected to increase unsaturated fatty acids content in livestock products. Lemuru fish oil supplementation as a source of PUFA can function as a hydrogen sink to reduce methane production. The contribution of methane gas emissions in livestock reaches 15-17% of the world's methane gas emissions. Encapsulation of PUFA using natural ingredients of cinamaldehyde is expected to be a solution to increasing PUFA in livestock product and improving environmentally friendly animal husbandry. This study aimed to determine the effect of using cinnamaldehyde as an encapsulation agent for lemuru fish oil as a source of PUFA on in vitro gas, methane and CO2 productions. Treatments consisted of different levels of cinnamaldehyde, namely 0, 250, 500, 750 and 1000 (mg/kg feed DM), with the 5% lemuru oil as PUFA source. The experimental design used a one-way ANOVA in completely randomized design pattern consisting of five treatments and three replicates. Each replicate was duplicate, and then, if there were significant differences, it was continued with Duncan's New Multiple Range Test (DMRT) with SPSS version 23. This study discovered that the use of cinnamaldehyde did not affect the in vitro kinetics of gas and CO2 production. The use of cinnamaldehyde level of 500 mg/kg DM feed is the optimal level that can be used as an encapsulation agent for lemuru oil without causing an increase in methane production.

ADDITION OF ESSENTIAL OIL SOURCE, Amomum compactum Soland. ex Maton, AND ITS EFFECT ON RUMINAL FEED FERMENTATION IN-VITRO Kurniawati, Asih; Widodo, Widodo; Artama, Wayan Tunas; Yusiati, Lies Mira
BIOTROPIA Vol. 26 No. 3 (2019): BIOTROPIA Vol. 26 No. 3 December 2019
Publisher : SEAMEO BIOTROP

Essential oil (EO), as a feed additive, is known to increase feed efficiency and reduce methane production in ruminants. This research was conducted to study the effect of Java cardamom (Amomum compactum Soland ex Maton) essential oil as a feed additive on ruminal feed fermentation. The in vitro gas production technique was used in this research to determine the effect of cardamom on nutrient digestibility or fermentation in the rumen. Cardamom meal was added into the feed sample to obtain final EO concentrations in the fermentation medium of 0, 25, 50, 75, and 100 mg/L. The substrate consisted of Pennisetum purpureum, rice bran, and wheat pollard. The addition of cardamom did not significantly affect dry matter digestibility, except at 100 mg/L, where it decreased. Protein digestibility decreased when the diet was supplemented with cardamom, whereas organic matter and crude fiber digestibility increased by up to 13.5% and 24% at the 100 mg/L EO level, respectively. The production of volatile fatty acids (acetate, propionate, butyrate), pH, and microbial protein synthesis, except ammonia concentration, were not affected by cardamom addition. Similarly, methane production and protozoa population did not significantly change. The utilization of Java cardamom as a feed additive positively affected ruminal fermentation by increasing organic matter and crude fiber digestibility, while reducing protein digestibility.

Isolation and Identification of Lactic Acid Bacteria on Boiler Chicken Roisu Eny Mudawaroch; Setiyono Setiyono; Lies Mira Yusiati; Edi Suryanto
Elkawnie Vol. 6 No. 2 (2020)
Publisher : Faculty of Science and Technology Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v6i2.7015

Abstract: The aims of this research were to isolate lactic acid bacteria from broiler chicken. The main material was a chicken boiler aged 30 days. The identification of LAB was carried out based on isolation and identification of morphological, phenotypic, and biochemical characteristics. Thirteen LAB isolates were obtained and 5 selected LAB isolates were identified based on growth levels, pH, and lactic acid levels. Five selected LAB isolates were identified as Lactobacillus genus which has Gram-positive, negative catalase, non-motility, hetero-fermentative, rod shapes, rod-colony shapes, and cream colony color.Abstrak: Penelitian ini bertujuan untuk mengisolasi bakteri asam laktat dari ayam broiler. Bahan utamanya adalah ayam boiler berumur 30 hari. Identifikasi BAL dilakukan berdasarkan isolasi dan identifikasi karakteristik morfologi, fenotipik, dan biokimia. Tiga belas isolat BAL diperoleh dan 5 isolat BAL terpilih diidentifikasi berdasarkan tingkat pertumbuhan, pH, dan kadar asam laktat. Lima isolat BAL terpilih diidentifikasi sebagai genus Lactobacillus yang memiliki Gram-positif, katalase negatif, non-motilitas, hetero-fermentatif, bentuk batang, bentuk koloni batang, dan warna koloni krem.

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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