Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Biologi Tropis
Maskur Maskur
Universitas Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Organoleptic Value and Cholesterol Content of Shredded Meat of Rejected Layers Based on Immersion Level of Lime Juice (Citrus aurantifolia S.) Bulkaini Bulkaini; Djoko Kisworo; M. Alfatih; Akhyar Sutaryono; Maskur Maskur; I K Sumadi
Jurnal Biologi Tropis Vol. 23 No. 2 (2023): April-June
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v23i2.5071

Abstract

The production of shredded meat is an innovation to improve the structure of rejected layers of meat into processed products that are tender and low in cholesterol. This study aims to determine the effect of the immersion level of lime juice (Citrus aurantifolia S.). On the organoleptic value and cholesterol of shredded hens of rejected layers. The study was carried out using a randomized block design in the same direction with four treatments and tree replications, namely P0 = meat without soaking in Citrus aurantifolia S liquid; P1= meat soaked in 200 ml of Citrus aurantifolia S liquid, P2= meat soaked in 250 ml of Citrus aurantifolia S liquid and P3= meat soaked in 300 ml of Citrus aurantifolia S liquid. The research data were analyzed using the Analysis of Variance and continued with Duncan's Multiple Range Test using the SPSS 25 program. The results showed that soaking meat in Citrus aurantifolia S liquid in the production of shredded culled laying hens had no significant effect (p>0.05) on organoleptic quality (aroma, tenderness, taste, and acceptance), significantly (p<0.05) can improve the shredded structure according to the Indonesian National Standard (SNI: 1995). Conclusion: Soaking culled laying hens in Citrus aurantifolia S. liquid at a level of 200-300 ml of meat weight can produce shredded meat with a pleasant aroma, tender, tasty, soft, and acceptable to panelists with normal cholesterol levels, namely 10.00 - 46.66 mg/dl.
Genetic Diversity Analysis of Growth Differentiation Factor 9 (GDF-9) Exon 1 in Boerka Goats via PCR-RFLP Zarra Naomi Angel; Maskur Maskur; Muhammad Muhsinin
Jurnal Biologi Tropis Vol. 26 No. 1 (2026): Januari-Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i1.11667

Abstract

This study aims to identify polymorphisms in the Growth Differentiation Factor-9 (GDF-9) gene in Boerka goats using the PCR-RFLP method. A total of 60 blood samples were used for DNA isolation. Amplification of the GDF-9 gene Exon 1 produced a 462 bp fragment. Genetic diversity analysis using the HhaI restriction enzyme revealed three genotypes: GG (462 bp), GA (462, 410, and 52 bp), and AA (410 and 52 bp). The frequency of the G allele (0.925) was found to be higher than the A allele (0.075), with a dominant GG genotype frequency of 0.867. The Polymorphic Information Content (PIC) value was 0.129, indicating a low level of genetic diversity in the studied population. Descriptive analysis showed that the heterozygous GA genotype tended to have a higher average litter size than the homozygous genotypes. These results indicate that the GDF-9 gene is polymorphic in Boerka goats and has the potential to be used as a molecular marker in breeding programs.
Co-Authors Akhyar Sutaryono Bulkaini (Bulkaini) Djoko Kisworo I K Sumadi M. Alfatih Muhsinin, Muhammad Zarra Naomi Angel