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INDONESIA
Jurnal Biodjati
Published by Universitas Islam Negeri Sunan Gunung Djati Bandung
ISSN : 25481606     EISSN : 25414208     DOI : 10.15575/biodjati
Core Subject : Science,
Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences
Arjuna Subject : -
Articles 15 Documents
 1   2 
Search results for , issue "Vol 5 No 2 (2020): November" : 15 Documents clear
Potency of Papaya Seed Powder (Carica papaya L.) as Chicken Meat and Shrimp Preservative Radiastuti, Nani; Fitri, Reno; Berty, Gusniar
Jurnal Biodjati Vol 5 No 2 (2020): November
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v5i2.9267

Abstract

 Chicken meat and shrimp are perishable food materials. Giving natural preservatives is one way to extend the storage time of food. This study aimed to know the potential of papaya seed powder varieties of ‘Bangkok’ and ‘California’ as preservatives. The sample consisted of two varieties of papaya seed powder with concentrations of 2,4,6 and 8 g. Storage time for chicken meat and shrimp was the third days. Parameters measured were total bacterial colonies, pH va-lues, and organoleptic characteristics (color, aroma and texture) of fresh chicken meat and shrimp. The result showed papaya seed pow-der influences the quality of chicken meat and shrimp. fresh chicken meat and shrimp with papaya seed powder varieties ‘Bangkok’ and ‘California’ had a lower total bacterial colony as much as 9 x 105 until 1x106 compared to control which were 4.2 x 107 - 1.87 x 107. Organoleptic result of chicken meat and shrimp with the treatment of papaya seed powder and stored for three days continue to decrease in term of color, aroma and texture. In chicken meat, the decrease in bacterial growth was still within the limits of microorganism con-tamination quality in animal-based food. However, the same con-centrations of papaya seed powder in the shrimp have not been able to reduce bacterial growth until the limit permitted by SNI. 
The Effect of Coffee Fruit Skin Extract on Sperm Characteristics And Testicular of Mice With Ethanol-Induced Setiawan, Haris; Maliza, Rita; Maulana, Syaiful Adam; Hisbullah, Muhammad Ilham
Jurnal Biodjati Vol 5 No 2 (2020): November
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v5i2.9280

Abstract

Coffee fruit skin contains antioxidant compounds that can repair damaged tissues, especially those of reproductive or-gans. This study was designed to assess to what extent the metha-nolic extract of coffee fruit skin affected sperm characteristics and testicular histology in mice receiving 15% ethanol for 15 days. It used 25 male mice aged four months and employed a completely randomized design with two controls (K) and three treatments (P), namely K1 (without ethanol), K2 (15% ethanol), P1 (15% ethanol and the methanolic extract of coffee fruit skin, or MECS, at 125 mg/ kg BW), P2 (15% ethanol and MECS 250 mg/kg BW), and P3 (15% ethanol and MECS 500 mg/kg BW). These treatments were administered orally with a 1 mL disposable syringe for 15 days. The parameters observed were sperm characteristics (viability, morphology, and sperm count) and the microscopic structure of the testicles (lu-men area, diameter, and area of seminiferous tubules). These data were then analyzed using the one-way ANOVA, continued with the LSD and Duncan’s tests (P <0.05). The results showed that P2 (250 mg/kg BW) substantially improved sperm count (86.5x105±1.73 cells/ mL), sperm viability (87.26±0.05%), and the proportion of normal sperm morphology (93.33±0.004%) of mice with 15% ethanol-in-duced sperm damages. Testicular histology also confirmed improve-ments in spermatogenic cells, as evident from the lumen, diameter, and area seminiferous tubules after receiving P1 and P2. In conclu-sion, the optimum dose of the coffee skin extract for improving sperm quality and microscopic structures of mice testicles is 250 mg/kg BW. 
Study on Sex Determination and Impact of Sex Ratio to Reproduction Success in Black Soldier Fly Putra, Ramadhani Eka; Safa'at, Nindia
Jurnal Biodjati Vol 5 No 2 (2020): November
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v5i2.9472

Abstract

Black soldier fly (BSF) (Hermetia illucens) is an insect spe-cies utilized as the converter of organic wastes into biomass applicable as a potential replacement of protein and lipid sources of animal feed and other industrial use. The limiting factor for the sus-tainability of this activity is the number of eggs produced as all processes started from the egg. Variable of quality of the substrate eaten during the larval stage and the proportion of males and fe-males are among the decisive factors for egg production. The pur-poses of this study were to understand the impact of the substrate to the production of a particular sex, to developed a simple method by comparing the weight and size of the pupae to distinguished between male and female, and to find the best sex ratio to produce the highest number of eggs. In this study, two types of substrates (balance proportion of macronutrient and high in protein and lipid were applied as feeding material for larvae. The weight and length of each pupa produced were measured and the pupae kept inside separated containers to find the morphological differences between male and female pupae. Adult insects produced from pupae then used for study on the effect of sex ratio on reproduction success. The adults kept inside 1 x 1 x 1 m screen cages with 3 groups of sex ratio (male : female) which were 50%:50% (P1), 60%:40% (P2), and 40%:60% (P3). The probability of sex was analyzed by logistic regression while the number of eggs estimated by the weight of the egg batch. The result showed substrate used in this study is not affect the sex ratio of adult flies, weight of pupae as the best predictor for sex of the adult flies, and the best ratio of male and female for egg production was 40:60. 
Bird Diversity: The Potential of Avitourism Reserves for Bird Conservation in Curup Tenang, South Sumatera, Indonesia Sitanggang, Fajar Islam; Budiman, Mokhamad Asyief Khasan; Afandy, Andy
Jurnal Biodjati Vol 5 No 2 (2020): November
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v5i2.9537

Abstract

Birds have a fairly wide living habitat, including water-falls. Curup Tenang is a waterfall tourism site which has a wildlife habitat suitable for birds. In The Curup Tenang tourism site, the number of visitors has decreased over years. Birds are one of the wildlife animals that have ecological values, potential tourism, and cultural values. The diversity of birds in this tourist location have not been recorded. Meanwhile, by increasing knowledge and data-bases regarding the diversity of birds in this area can be an addi-tional reference for the development strategy in the Curup Tenang tourism site so that it becomes a distinctive attraction for visitors. This study aimed to determine the diversity of birds that never been recorded before and to conduct a potential support of avitourism activities. The results of this study can be used as a guideline to study the potential of avitourism. The diversity of birds found in Curup Tenang consisted of forty-eight species belong to twenty-seven families, while three of them cited as protected bird species. This study concluded that Curup Tenang contains a high diversity of birds and it has a great potential to be developed into an attraction of tourism. 
Total Lactic Acid, Protein, Fat, and Carbohydrates in Curd Kefir and Cow Colostrum Kefir Kurniati, Tuti; Windayani, Neneng; Listiawati, Milla
Jurnal Biodjati Vol 5 No 2 (2020): November
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v5i2.9668

Abstract

There are differences in the content of lactic acid, fat, pro-tein and carbohydrates in the curd kefir and colostrum kefir. The aims of this study were to determine the content of lactic acid, protein, fat, and carbohydrates of curd kefir and colostrum kefir based on the con-centration of starter and fermentation time. Experimental data were collected from a number of experiments at a temperature of 28°C. The method used was the experimental method of CRD 3 × 3 with 3 replications, the data were analyzed by analysis of variance. Good kefir contained high lactic acid, proteins, and carbohydrate and low in fat. The results showed curd kefir with the highest lactic acid con-tent of 1.59 % was at a starter concentration of 20% and a fermen-tation time of 72 hours (d2w3), the highest protein of 2.20% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), the lowest fat of 1.16% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), and the highest carbohydrate of 4.81% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). Whereas in colostrum ke-fir with the highest lactic acid content of 2.83 % found at a starter concentration of 20% and a fermentation time of 72 hours (d2w3), the highest protein of 6.13 % was at a starter concentration of 10% and a fermentation time of 24 hours (d1w1), the lowest fat of 1.58% was at a starter concentration of 30% and fermentation time of 24 hours (d3w1) and the highest carbohydrate content of 17.91% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). It can be concluded that the starter concentration and fer-mentation time have a significant effect (α <0.05) on lactic acid, pro-tein, fat, and carbohydrates content of curd kefir and kefir colostrum. 

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