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INDONESIA
Journal La Lifesci
Published by Newinera Publisher
ISSN : 27211304     EISSN : 27211207     DOI : https://doi.org/10.37899/journallalifesci
Core Subject : Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Chemistry Earth & Planetary Sciences Environmental Science Immunology & microbiology
International Journal La Lifesci is peer reviewed, open access Academic and Research Journal which publishes Original Research Articles and Review Article editorial comments etc in all fields of life sciences including Agricultural, Fisheries, Earth, Environmental Science, Botany, Zoology, Microbiology, Ecology, Ethnobiology, Biodiversity And Conservation Biology, Genetics, Biochemistry , Bioinformatics, Biophysics, Biostatistics, Cytobiology Developmental Biology, Entomology, Immunology , Molecular Biology, Virology, agronomy, plant and animal breeding, agricultural economics and rural sociology, Veterinary science, Ornithology, Primatology, Biogeography, Histology, Marine biology, Biochemical Sciences Aquaculture, Fishery Hydrography, Fishery Engineering, Aquatic ecosystem, Fish farming, Fisheries management, Fishery Biology, Wild fisheries, Ocean fisheries, and all fields related to life sciences.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 160 Documents
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Nutritional Content of Bromelain Enzyme Fermented Coconut Dregs as Feed for Oreochromis Niloticus Kunokwan Netcha; Saengduo Pley; Buonsri Aem
Journal La Lifesci Vol. 2 No. 2 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i2.375

Abstract

The aims of the study is to nutritional content of bromelain enzyme fermented coconut dregs as feed for oreochromis niloticus. The research procedure bromelain enzyme preparation, coconut dregs fermentation process, experimental design. The result of the research is the proximate test that has been carried out on coconut pulp that has been fermented using the bromelain enzyme, it reveals many things. Namely, the water content and ash content of the coconut pulp that has been fermented using the bromelain enzyme is deemed excellent since it displays a value of less than 12 percent . It is different with crude protein which is less than the National Norm on feed since it only displays a value of 6.20 percent when the standard is 20-35 percent . Another with crude fat and crude fiber. Crude fat and crude fiber in coconut dregs that have been fermented with bromelain enzymes have risen and are far from standard. The normal crude fat is only 2-10 percent , whereas the crude fat in coconut pulp after fermentation with bromelain enzymes is more than 20 percent . And the normal crude fiber is only 4-18 percent , this is less than the crude fiber in fermented coconut pulp because it displays more than 29 percent.
Analysis of Profits and Break Even Point of Jamnapari Goat Farming Niuzi Khan; Mehmood Hussein
Journal La Lifesci Vol. 2 No. 3 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i3.377

Abstract

This study discusses profits and break even point of jamnapari goat farming. Goat and sheep husbandry offers an excellent image that may demonstrate how it might promote a wide range of economic activity. Goats are simple to breed, need little initial capital, require little animal feed, and are easily adapted to their surroundings. The goat is a kind of animal that provides many advantages to the society. Goats are an alternate source of revenue for goat farming businesses looking to expand their operations. The Jamnapari Crossbred goat is a kind of indigenous goat that has strong development potential and may help to boost the income of the surrounding area's farmers. Diversification (multi-commodity farming) is an alternative to carrying out business efficiency on relatively fixed land areas while increasing productivity.
Influence of the cassava harvest month on the sensory parameters of attiéké Allou Christian Armel Gnamien; Amoikon Tiemele Laurent Simon; Adingra Kouassi Martial-Didier; Brou Koffi Siméon; Tano Kablan
Journal La Lifesci Vol. 2 No. 3 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i3.389

Abstract

Cassava is an important staple food around the world, especially in Africa. It is cultivated throughout the Ivorian territory with predominance in the South. Due to the high demand, some producers opt for an early harvest, neglecting the impact of the harvest stage on the sensory parameters of cassava root derivatives. The objective of this work was to determine the stage of harvest allowing obtaining products of good sensory quality. The sensory characteristics of the attiéké were evaluated at different stages of harvest (11th, 12th, 13th and 14th months after planting the cuttings) of the cassava roots of the Yacé variety which were used for its production. The attiéké obtained in the twelfth month of harvest was generally much appreciated because it was less acidic, less fibrous and more homogeneous and had a better smell. Thus, cassava harvested in the twelfth month of cultivation makes it possible to obtain attiéké with the best sensory characteristics. Therefore, this stage of maturity of cassava roots is recommended for attiéké producers.
Design and Construction of Broccoli (Brassica Oleracea, L.) Storage Box Using Thermoelectric Technology Bertung Suryadharma; Andrew Setiawan Rusdianto; Zahra Zuhriasa
Journal La Lifesci Vol. 2 No. 4 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i4.413

Abstract

Fresh vegetables determine the selling price of the product, so traders must be careful in storing vegetables to keep them staying fresh. Therefore, we need a vegetable storage device that can maintain the specified temperature, can lower the temperature, and is effective. The solution used is to design a vegetable storage device using thermoelectric technology that can maintain temperature. This research was conducted in May-June 2021 and was carried out at the Laboratory of Agroindustrial Technology and Management, Faculty of Agricultural Technology, University of Jember. The tools used for research are Laptop and Arduino IDE. Materials used in this research are Breadboard, Arduino Uno, Peltier TEC1-12706, DS18B20 Sensor, Jumper Cable, Heatsink, Fan, 1 channel Relay, Power supply, LCD, and Styrofoam Box. The tool that had been tested for performance was then tested by operating the cooler box. Testing the tool aimed to determine the ability of the cooler to reach the desired temperature. Based on the functionality validation test, it was found that X=1 which means the cooler in the broccoli vegetable storage box is declared to be functioning properly. The DS1820B sensor used in this study got a % error value of 1.19% which means the temperature sensor can work well. The cooler box has the fastest ability to reach a temperature of 15oC in 10 minutes 09 seconds with a power of 12 W. The cost required for a cooler for 1 (one) day is cheaper than a showcase, which only costs Rp. 2,336.
Isolation, Partial Purification and Median Lethal Dose of Antipyretic Agent from Khaya senegalensis Leaf Extracts Ibrahim Sani; Angela Nnenna Ukwuani-Kwaja; Timothy Eromosele Ehebha
Journal La Lifesci Vol. 2 No. 3 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i3.416

Abstract

This research was designed to evaluate the antipyretic activity of K. senegalensis leaf extract with the view of isolating and identifying the active components. The K. senegalensis leaf was extracted using 90% methanol and further fractionated with hexane, ethylacetate, n-butanol and distilled water.The qualitative phytochemical screening was carried out using standard methods.The crude extract and the fractions were screened for antipyretic activity using 15%w/v brewer’s yeast induced pyrexia on Albino rats. The components of the most active fraction were further separated using column and thin layer chromatographic techniques on silica gel. LD50 of the most active fraction was determined using probit analysis. The results of the phytochemical screening revealed the presence of tannins, phenols, steroids and cardiac glycosides in both the crude extract and its fractions. The crude extract at 400 mg/kg b.w. showed the highest antipyretic activity compared to the other doses tested. Hexane fraction showed the highest antipyretic activity among the other fractionated extracts. The LD50 of the hexane fraction was found to be 831.76 mg/kg b.w. The column chromatographic separation of the hexane extract yielded 60 fractions (F1 to F60). After TLC separation, fractions with similar profile were pooled together yielding eleven (11) pooled fractions (PF1 to PF11). Antipyretic activities of the pooled fractions showed that PF8 exhibited the highest activity. These findings suggested that, K. senegalensis leaf has significant antipyretic activity which can be considered for the development of antipyretic agent from natural resources.
Environmental Pollutants and Contaminants of Emerging Concern: An African Perspective Chinaza Awuchi; Ikechukwu Amagwula
Journal La Lifesci Vol. 2 No. 3 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i3.418

Abstract

This review focuses on the environmental pollutants and contaminants of emerging concern in Africa. There is increasing reports and identification of ecotoxicological impact of contaminants of emerging concern (CECs), such as plastic, pharmaceutical products, modern pesticides, and personal care products, in terrestrial and aquatic environment within Africa. Identification of CECs, including pharmaceuticals, plastic wastes, pesticide residues, fungal toxins, and personal care products, have been documented in African region including in sediments, sludge, treated drinking water, surface water, wastewater, groundwater, land, solid deposits, etc. Some of the emerging pollutants of concern to environment and humans include lindane, heptachlor, endrin, endosulfan, dieldrin, dichlorodiphenyltrichloroethane (DDT), benzaldehyde, aldrin, bisphenol A, phthalates, bisphenol S, etc. There is need for more studies to identify and quantify the existing and more emerging pollutants.
Ochratoxins’ Effects on the Functional Properties and Nutritional Compositions of Grains Chinaza Godswill Awuchi; Ifeanyi Owuamanam; Chika Ogueke
Journal La Lifesci Vol. 2 No. 4 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i4.421

Abstract

This study assessed the effects of total ochratoxins on the nutritional composition and functional properties of grain flours. The grains cowpea, sorghum, maize, groundnut, rice, millet, and acha were milled. The proximate composition, functional properties, as well as Total Ochratoxin levels, were determined. The effects of the Ochratoxins on the nutritional and functional properties of the grains were evaluated. Ochratoxin levels in grain flours ranged from 0.09 to 54.41 μg/kg and not seen in some rice samples. Most Total Ochratoxin levels found in the grains were beyond the WHO/EU/FAO permissible limit, 5.00 µg/kg. Groundnut and Cowpea have a significant high content of protein and fiber. Groundnut had the highest average fat content, 41.84 %. The ash content of the grains ranged from 0.73 to 3.61%. The presence of ochratoxins had a significant impact on the grain's carbohydrates, proteins, and fat. Their presence had moderate effects on crude fiber, ash, and functional properties and negligible effect on grain moisture.
Production and Screening of Streptomyces-Extracellular Chitinase Ibrahim Sani; Aminu Argungu Umar; Evelyn Uzoamaka Udeze
Journal La Lifesci Vol. 2 No. 4 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i4.425

Abstract

The aim of this research was to produce Streptomyces-extracellular chitinase and screen its antifungal activity on a clinically isolated Candida albicans. The Streptomyces were isolated from an agricultural farmland; they were identified and screened for the chitinase production. Effects of time, temperature, pH and nitrogen sources on the chitinase production were determined using standard methods. Ammonium sulphate precipitation was used to partially purify the chitinase. Protein concentrations were determined spectrophotometrically using bovine serum albumin as standard. Agar-well diffusion method was used to evaluate the antifungal activity of the chitinase on C. albicans. The isolated Streptomyces were of three (3) strains, and all the strains are Gram positive, catalase positive, oxidase positive while, Strain A and C are indole positive and only Strain B is citrate positive. The maximum chitinase production was at 72 h, 40°C and when yeast extract was used as the nitrogen source. Ammonium sulphate (80%) precipitation yielded the highest enzyme activity of 39.0U/ml. The maximum enzyme activity was observed at temperature of 40oC, pH 5.5 and 1.0% colloidal chitin (substrate). The partially purified chitinase showed a zone of inhibition of 20.11 ± 1.26 mm against the Candida albicans. This result has no significant difference (P>0.05) when compared with that of the standard drug (Fluconazole) with 21.42 ± 0.08 mm zone of inhibition. These findings suggest that Streptomyces at favourable conditions produce chitinase, and this enzyme can be used as an antifungal agent on Candida albicans and other chitin containing fungi.
Sensory Attributes of Jackfruit: A beyond Meat Sandwich Filling Florence Ojiugo Uruakpa; Ruchithri Nanayakkara; Lauren Pavel; Tessa Robinett
Journal La Lifesci Vol. 2 No. 4 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i4.451

Abstract

Jackfruit is used as a meat substitute by some consumers but reports on its use are scanty. Jackfruit is becoming popular among meat lovers who want non-soy-based meat alternative. Thus, this study aims to 1) discover a healthy and affordable option to meat and 2) assess if consumers candifferentiate between pulled pork and jackfruit in a sandwich. Three types of sandwiches were prepared (i.e., jackfruit-in-water; pork tenderloin; jackfruit-inbrine). Sensory analysis using 300 untrained panelists was conducted to examine selected quality attributes (flavor, texture, aroma) and identify the meat-based sample. Panelists scored the sandwiches on a scale of 1-3 with 1 being most favored. The mean scores were calculated as follows: pork = 1.54), jackfruit in brine = 2.16), and Jackfruit in water = 2.18. Statistical analysis (2 tailed T-test) found a significant difference (p = 0.003) in flavor between thepork sandwich (score = 1.6) and those of jackfruit in brine (score = 2.17) and water (score = 2.17). There was a significant difference (p = 0.05) in the texture of pork sandwich (score = 1.6) and jackfruit sandwich in brine (score = 2.0) and water (score = 2.3). Most tasters thought the jackfruit was a meat product although the meat product was ultimately favored. Participants did not know that the sandwiches had a meat substitute. Jackfruit could be a desirable meat substitute for consumers who are looking for low-fat meat alternative rich in antioxidants to add to meals.
Triggering Factors for Organism' Evolution Do Sepachai; Yuuyen Pathompul
Journal La Lifesci Vol. 2 No. 5 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i5.518

Abstract

The purpose of the article is to know the trigerring factor for arganism’ Evolution. Evolution is defined as the change in the heritable features of a population of organisms from one generation to the next, or from one generation to the next. Evolution, according to the contemporary conception, is characterized by changes in the attributes of living organisms through time, with these changes being guided by the process of natural selection

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