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Kota mataram,
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INDONESIA
Jurnal Biologi Tropis
Published by Universitas Mataram
ISSN : 14119587     EISSN : 25497863     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology
Jurnal Biologi Tropis (ISSN Cetak 1411-9587 dan ISSN Online 2549-7863) diterbitkan mulai tahun 2000 dengan frekuensi 2 kali setahun oleh Program Studi Pendidikan Biologi PMIPA FKIP Universitas Mataram, berisi hasil penelitian dan ulasan Ilmiah dalam bidang Biologi Sains.
Arjuna Subject : -
Articles 2,520 Documents
 203   204   205   206   207 
Identification of Begomoviruses Causing Yellow Curl Disease in Chilli in West Java Wiridannisaa, Nurul; Kasim, Niken Nur; Prihatin, Prihatin
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9838

Abstract

Begomoviruses are among the most destructive plant viruses infecting chili (Capsicum annuum L.), leading to significant yield losses in tropical and subtropical regions. In Indonesia, particularly in West Java, the incidence of viral diseases in chili plants has increased, yet molecular identification of the causal agents remains limited. This study aimed to detect and characterize Begomovirus infections in chili plants from Cianjur and Bogor using molecular techniques. Symptomatic leaf samples showing chlorosis, curling, and stunted growth were collected and analyzed using Polymerase Chain Reaction (PCR) with universal Begomovirus primers (SPG1/SPG2). Amplicons were sequenced and compared using BLAST analysis to determine nucleotide identity and phylogenetic relationships. Results showed that all tested samples were positively infected with Begomovirus, with sequence homologies ranging from 87% to 96% with Pepper yellow leaf curl Indonesia virus (PYLCIV). Phylogenetic analysis revealed that isolates from Cianjur and Bogor clustered differently, indicating genetic variability possibly influenced by agroecological conditions and seed exchange practices. Findings highlight the presence of multiple Begomovirus species infecting chili in West Java and underscore the importance of early molecular detection in managing viral diseases. It is recommended that integrated disease management strategies be developed, including the use of virus-free seedlings, resistant cultivars, and region-specific monitoring systems.
Hydrothermal Synthesis of Carbon Dots Derived from Biomass: A Simple and Sustainable Approach Turdini, Shopi; Mulyadi, Dikdik; Yuningsih, Lela Mukmilah
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9842

Abstract

Carbon dots (CDs) are a class of carbon-based nanomaterials that have attracted significant attention in the field of nanotechnology due to their strong photoluminescence, biocompatibility, and ease of surface passivation. In recent years, biomass-derived approaches for CDs synthesis have become a primary focus, driven by the growing demand for environmentally friendly, cost-effective, and sustainable synthetic methods. This study aims to synthesize carbon dots (CDs) from molasses, a sugar-based biomass waste, using a simple hydrothermal method. Characterization results revealed that the synthesized CDs have an average particle size of 313.5 nm and retain surface functional groups such as –OH, –COOH, C=O, and C–H, which are essential for extended applications. The findings demonstrate that molasses can serve as a viable carbon source that not only supports the concept of green synthesis but also opens new opportunities for biomass-based CDs in sustainable applications, including environmental remediation, adsorbents, or macro-scale drug delivery systems suitable for mucosal or gastrointestinal routes. Moreover, this work contributes to the advancement of eco-friendly carbon-based materials.
The Effect of Natural Feed Density Variation During Immersion on The Growth of Pearl Oyster (Pinctada maxima) Spat in Laboratory Conditions Miranti, Sevia; Mukhlis, Alia; Syukur, Abdul
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9853

Abstract

Pearl oysters (Pinctada maxima) are fishery commodities with high economic value and are widely cultivated. The challenge in pearl oyster cultivation is the imbalance between nutritional needs and natural feed availability, which has the potential to inhibit growth, increase mortality risk, and reduce the quality of produced spat. This research aims to identify the optimal natural feed density to enhance cultivation success and reduce mortality rates during the critical phase. This research was conducted from February to August 2025 at the laboratory of PT. Mutiara Surya Indonesia, Sugian Village, Sembelia District, East Lombok Regency. The experimental research method used a completely randomized design (CRD) consisting of 5 treatments with 3 replications. Data collection was performed on day 0, day 10, day 20, and day 30. The research results showed growth for each immersion with density variations: treatment A (control, without immersion) showed growth reaching 0.30 mm, treatment B grew approximately 0.32 mm, treatment C grew approximately 0.35 mm, treatment D grew approximately 0.41 mm, and treatment E grew approximately 0.55 mm. The difference in pearl oyster spat size (0.12 mm) significantly affected the density variation differences, which significantly influenced (p>0.05) absolute growth, relative growth, and daily specific growth on days 10, 20, and 30. However, it did not significantly affect (p>0.05) survival rates. The values of absolute growth, relative growth, and daily specific growth showed that treatment E was the best.
Storage Stability Analysis of Crude Amylase Extract from Banana Peel by Solid State Fermentation Wakiah, Nurul; Fadillah, Ummu Farah; Sudirman, Sudirman; Riskawati, Riskawati
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9855

Abstract

Banana peel is a carbohydrate-rich by-product with potential as a fermentation substrate for enzyme production. This study aimed to evaluate the amylase production and storage stability of enzymes obtained through solid-state fermentation (SSF) of banana peel flour using Bacillus subtilis and Bacillus licheniformis. Fermentation was conducted for 24 and 48 hours, followed by crude enzyme extraction and storage for 24 hours at room temperature. Proximate analysis revealed banana peel flour contained 78.64% carbohydrates and 46.24% starch, supporting its suitability as a fermentation medium. The highest amylase activities were 50.36 IU/mL/min (B. subtilis) and 56.33 IU/mL/min (B. licheniformis) after 24 hours, with comparable values at 48 hours. However, enzyme activity declined by over 78% after 24 hours of storage, indicating low stability at room temperature. These findings confirm that banana peel flour is an effective, low-cost substrate for amylase production via SSF. Nevertheless, stabilization strategies post-fermentation are crucial to preserve enzyme activity during storage. This study highlights the dual benefit of converting agricultural waste into valuable enzymes and supports further research on improving enzyme shelf-life for industrial applications.
Consumer Preferences for Fermented Foods in Majene Regency, West Sulawesi Trinoviyani, Trinoviyani; Wakiah, Nurul; Fadillah, Ummu Farah
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9856

Abstract

Fermented foods are processed products with significant potential to enhance nutritional value and public health. This study aimed to investigate consumer preferences for fermented foods in Majene Regency, West Sulawesi, and to identify the factors influencing consumer choices. A total of 100 respondents were selected using Slovin's formula and surveyed through an online questionnaire. The results indicate that the consumption of fermented foods in Majene is still dominated by traditional products such as tempeh (86%) and tape (9%), which are predominantly obtained from traditional markets (91%). Consumer preferences were primarily influenced by taste and texture (65%), rather than health benefits (37%). Other influential factors included price (40%) and product availability (35%). The majority of respondents expressed a desire for traditional fermented products to be packaged in a more modern way (73%) and showed interest in new product innovations (91%). Key consumer expectations include increased awareness of health benefits (61%), more attractive packaging (32%), and flavor variety (20%). These findings highlight substantial opportunities for the development of local fermented foods through innovative approaches that preserve traditional values while meeting the expectations of modern consumers. The study offers strategic recommendations for businesses and policymakers in promoting nutrition education and fermented food product development in the Majene region.
Physicochemical Properties of Pempek Made with Snakehead Fish (Ophiocephalus striatus) Premix Flour Safarni, Rizka Aulia; Tawali, Abu Bakar; Abdullah, Nurlaila
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9861

Abstract

Snakehead fish (Ophiocephalus striatus) contains high-quality protein (25.1%) and albumin (6.224%), which supports cell and tissue regeneration. However, its snake-like appearance reduces consumer appeal. This study aimed to determine the optimal formulation of premix flour for pempek production with snakehead fish flour and to evaluate its nutritional content. The research involved five stages: production of fish flour, formulation of premix flour, pempek preparation, organoleptic testing using the hedonic method, and proximate analysis. A total of 15 treatment combinations were tested with four levels of fish flour substitution (10%, 20%, 30%, 40%). The best formulation, based on organoleptic parameters (taste, aroma, texture, color), was 40% snakehead fish flour, 29.2% tapioca flour, 29.2% sago flour, and 1.6% seasoning. Nutritional analysis of pempek from this formulation showed a moisture content of 36.65%, ash 2.08%, protein 24.64%, fat 5.47%, and carbohydrate 31.17%. This study concludes that snakehead fish flour can be effectively used in pempek production to enhance its protein content and nutritional value while maintaining acceptable sensory characteristics.
Effect of Solvent Amount and Sugar on Chemical Traits of Instant (Curcuma xanthorrhiza Roxb.) Azis, Nur Afni; Pujimulyani, Dwiyati; Setyowati, Astuti
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9862

Abstract

Temulawak, also known as Curcuma xanthorrhiza Roxb., is a long-used medicinal plant that is frequently utilized as an ingredient in traditional medicine. At harvest, the ginger rhizome has 80–90% water content. When ginger is harvested with a high water content, its quality declines and its selling price drops. The purpose of this study is to ascertain how variations in the concentrations of sugar and water affect the color and chemical characteristics of temulawak powder.  Water content, flavonoid and tannin levels, and antioxidant activity were all tested as part of the analysis. The data was statistically calculated using the Complete Randomized Block Design, and analysis of variance (ANOVA) was carried out at a 95% confidence level. whether the actual differences in each therapy were shown by the Duncan Multiple Range Test (DMRT). The findings demonstrated that the water content, flavonoid levels, tannin levels, and antioxidant activity are all significantly impacted by the amount of water and the addition of sugar. When 100 ml of water and 100 g of sugar are mixed together, the temulawak powder's water content is 3.01%, its flavonoid content is 1.73 mg GAE/g bk, its tannin content is 10.99 mg/100g, and its antioxidant activity is 83.30% RSA.
The Effect of Adding Sucrose on Product Characteristics in Probiotic Fermented Drinks from “Loka Pere” Banana Alwi, Achmad Nur Syawal; Trinoviyani, Trinoviyani; Sudirman, Sudirman
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9863

Abstract

The monosaccharide and fiber content in “loka pere” bananas can be a good growth substrate for probiotic bacteria during the fermentation process in making “loka pere” banana probiotic fermented drinks. The probiotics used can increase the functionality of the product in providing health effects, especially on digestive tract health. The resulting probiotic fermented drink has a distinctive sour taste; usually, sweeteners are added as a flavour balancer in the product so that it can be well accepted by consumers. This study examined the effect of adding variations in sweeteners, namely sucrose, on product characteristics after the fermentation process. Results of the study, it was found that the addition of variations in sucrose of 0%, 3%, 6% did not have a significant effect on the characteristics of pH values (3.97, 3.88, 3.89), total acid (0.70%, 0.77%, 0.70%) and the number of probiotic bacteria (7.53 Log CFU/mL, 7.47 Log CFU/mL, 7.52 Log CFU/mL) in the product. Therefore, sucrose can be used as a sweetener in making the probiotic fermented banana drink “loka pere” because it does not change other characteristics other than the resulting sweet taste.
Organoleptic Acceptance of Tempe Steak with Added Shrimp Shell Flour as a Food Innovation Fathanah, Nurul; Djalal, Muspirah; Hasmiyani, Hasmiyani; Tahir, Mulyati M.; Asfar, Muhammad; Hidayat, Serli Hatul; Farahdiba, Andi Nur; Hatimah, Husnul
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9864

Abstract

Shrimp shells are commonly used as animal feed, but they actually have a savory taste and crispy texture, making them a potential ingredient in food products for human consumption. Shrimp shells also have high nutritional value, comparable to shrimp meat itself. This study aims to evaluate the organoleptic acceptance levels (color, aroma, texture, and taste) of tempe steak formulated with the addition of shrimp shell flour at various concentrations. The variations in shrimp shell flour concentration used in the formulation were 0%, 5%, 10%, 15%, and 20% of the total tempe weight. Each treatment was made into tempe and subjected to hedonic organoleptic test. The results showed that differences in shrimp shell flour concentration influenced panelist acceptance. The most preferred color of tempe steak made with the addition of shrimp shell flour was found at a concentration of 15%, while the best aroma, taste, and texture parameters were found at a concentration of 10%. However, the acceptance in same parameters was lower than that of no addition of shrimp shell flour, making it necessary for further research to find concentration with higher acceptance.
Effectiveness of Different Binders in Improving Feed Stability and Survival Rate of Mud Crab (Scylla sp.) Fed Trash Fish-Based Diet Diamahesa, Wastu Ayu; Abidin, Zaenal; Lestari, Dewi Putri; Alim, Sahrul; Rahmadani, Thoy Batun Citra; Mutiara, Ni Luh
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9896

Abstract

Feed stability is crucial in aquaculture to minimize nutrient loss and ensure optimal growth of cultured species. This study evaluated the effects of different binders (carboxymethyl cellulose/CMC, wheat gluten, tapioca flour, and Gracilaria sp. flour) at 3% and 5% concentrations, processed via hot and cold mixing methods, on feed stability and survival of mud crab (Scylla spp.). Conducted over 45 days, the research involved feed formulation, stability testing in seawater (30 ppt salinity), and a 30-day feeding trial in a recirculating aquaculture system. Results showed that binder type and processing method significantly influenced feed integrity, with CMC 5% + hot mixing exhibiting the highest stability (96.99% retention after 240 minutes), while tapioca 5% + hot mixing degraded fastest. All formulations met the ≥70% stability threshold after 120 minutes, confirming suitability for aquaculture. The feeding trial revealed 100% survival across all treatments, indicating that binder selection can prioritize physical stability without compromising crab health. Hot processing consistently enhanced binder performance, particularly for polysaccharide-based CMC and Gracilaria sp. flour. These findings suggest CMC 5% (hot) as the optimal binder for durable mud crab feed, whereas tapioca requires careful concentration control. The study provides practical insights for feed development, though further replicated trials under varied farming conditions are recommended to validate commercial applicability. This research contributes to sustainable aquaculture by improving feed efficiency and reducing waste in mud crab production.

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