cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
idjoabe@gmail.com
Phone
+6285839104969
Journal Mail Official
idjoabe@gmail.com
Editorial Address
JL. Janti No. 332 Dk. Plumbon Karangjambe Kel. Banguntapan, Kec. Banguntapan, Kab. Bantul, Prov. Daerah Istimewa Yogyakarta
Location
Kab. bantul,
Daerah istimewa yogyakarta
INDONESIA
Journal of Artha Biological Engineering
Published by PT. Artha GenetikaLab Indonesia
ISSN : 30464889     EISSN : 30324394     DOI : https://doi.org/10.62521/pm6jjq40
Core Subject : Health, Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Medicine & Pharmacology
The scope of this journal is to publish original research papers, research notes, and reviews in the field of Biological Engineering widely. As such, high quality research papers or reviews dealing with any aspect of Biological Engineering are welcome. Papers that are theoretical, interpretive or experimental.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 4 Documents
 1 
Search results for , issue "Vol. 2 No. 2 (2024)" : 4 Documents clear
The Effect of Encapsulator Machine Speed ​​on Composite Microcapsule Size Insyira, Athalla Rania; Athari, Hafizha Nur; Sukardi, Purnama; Wijaya, Rudy
Journal Of Artha Biological Engineering Vol. 2 No. 2 (2024)
Publisher : PT. Artha GenetikaLab Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62521/s0btxz58

Abstract

Microcapsules are small round particles with uniform walls or layers around them that generally have a diameter from 0.2 to 5000 µm. Microencapsulation is a process that converts solid or liquid materials into capsule form which aims to protect and maintain active ingredients from environmental influences such as humidity, high temperature, light exposure, or oxidation processes. Microcapsule formation can be done using the crosslink method. Microcapsule size is affected by the stirring speed of the encapsulator machine. During microencapsulation of fish meal with eggs and gelatin using the crosslink method, the stirring speed is 3000 rpm, 3500 rpm, 4000 rpm, 4500 rpm, and 5000 rpm. In the microencapsulation process of fish meal with eggs and gelatin, the smallest average diameter at a speed of 5000 rpm, which is 18.220 ± 3.3 µm and has a yield of 26% while the largest diameter at a speed of 3000 rpm, which is 33.53 ± 4.8 µm and has a yield of 28.4%. Based on the results of the Tukey SPSS test, the speeds of 3000 rpm (33.53 ± 4.8 µm), 3500 rpm (30.25 ± 4.4 µm), 4000 rpm (26.30 ± 3.5 µm), 4500 rpm (22.50 ± 4.1 µm), and 5000 rpm (18.220 ± 3.3 µm) were very significantly different (P <0.05) in each treatment.
The Public's Interest in the Production of Tongbara Chili Sauce inKedonganan Village, Bali Sipakkar, Reynhard Jopinus; Ary Pradana, Yoshua; Pradnya Paramita, Kadek; Ayu Hanifa, Adinda; Putu Wiweka Krisna Dewi, Ayu
Journal Of Artha Biological Engineering Vol. 2 No. 2 (2024)
Publisher : PT. Artha GenetikaLab Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62521/s6t1qt66

Abstract

Kedonganan Beach, located in Kuta District, is one of Bali's coastal areas with significant marine resource potential. Most of the local population works as fishermen due to the village's location, bordered by the sea on both the west and east sides. This makes the majority of its residents engaged in the fisheries and marine sectors, including as fishers. One of the fish species with high potential, and a primary catch for fishermen in the Kedonganan area, is tuna. The method used in this study involvedcollecting data through questionnaires distributed via Google Forms for greater efficiency. The goal of this research is to develop the "Tongkol Membara" (Spicy Tuna) product into a micro, small, and medium enterprise (MSME). This requires public interest, especially from the fisherwomen, in the production of this product. The results from seven respondents indicated a 85.7% interest in developing the tuna chili sauce business. Most also expressed interest in participating in a series of activities and continuing the "Tongkol Membara" business. However, 28.5% of respondents were not interested in forming new groups for fisherwomen (BuLayan) because they already belong to existing fisher groups in their respective communities.
EFFECT BRIGHTNESS COLOR GUPPY FISH (Poecilia reticulata) soedibya, petrus; Gultom, Noris; Marnani, Sri; Muslih, Muslih; Fitriadi, Ren
Journal Of Artha Biological Engineering Vol. 2 No. 2 (2024)
Publisher : PT. Artha GenetikaLab Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62521/jypcxk46

Abstract

Guppy fish (Poecilia reticulata) is a popular ornamental fish because of their unique color patterns, the color of ornamental fish will fade if their feed does not contain enough pigmentation to keep them bright. This study aimed to determine the effect of adding Spirulina sp. powder with different dosage to the feed on the color brightness of guppy fish. This study used a completely randomized design (CRD) with five treatments (feed added with Spirulina sp. powder as much as 0%, 0.3%, 0.6%, 0.9%, and 1.2%) and three replications. The test fish were male HB Red guppy fish with a size of 3 cm and a density of 3 fish/aquarium. Water changes (siphoning) was done every morning, and feeding was done twice a day. The parameters observed in this study were the chroma value, survival rate, and water quality. The result showed that the effect of adding Spirulina sp. powder to the feed at a dose of 0.9% and 1.2% had a significant effect on the color brightness. The survival rate indicates that the outcomes were not significantly different between treatments from a 100% success rate. The adding of Spirulina sp. powder increases the brightness of Guppy fish. The brightness color is very important in the Guppy fish farming, because color is the main indicator in ornamental fish. The water has a good quality, with an average temperature of 25.8-26°C and a pH of 7.9-8.0.
MONITORING THE ABUNDANCE OF Vibrio sp. BACTERIA IN THE WATER OF VANAME SHRIMP (Littopanaeus vannamei) BREEDING POND AT JEPARA BRACKISH WATER AQUACULTURE CENTER Trianingtyas, Laela; Ufianah, Ufianah; Ratnaningsih, Navita Desy; Kasprijo, Kasprijo; Riady, Reza Muhammad; Rizkiyanti, Ita; Zainuddin, Muhammad
Journal Of Artha Biological Engineering Vol. 2 No. 2 (2024)
Publisher : PT. Artha GenetikaLab Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62521/gq6rj890

Abstract

The presence of vibrio bacteria in the breeding pond is one of the important factors that affect the activities of vaname shrimp breeding. Vibrio sp. bacteria in waters can cause losses if the number is above the threshold that should be. The high abundance of Vibrio sp. bacteria in the cultivation environment is an indicator that shows the potential for disease that can reduce the growth rate and survival of shrimp. The purpose of the study was to determine the abundance and dominance of vibrio bacteria in vaname shrimp breeding ponds using the TPC (Total Plate Count) calculation technique. The methods used include bacterial sampling, preparation of tools and materials, making bacterial culture media (NA and TCBS), dilution, bacterial inoculation, and calculating the number of bacterial colonies. The results of the calculation of bacterial abundance showed that there were 9 breeding ponds with different abundances. The highest abundance was found in pond BV1 with a total bacterial value of 9.6 x 105 CFU/ml. Meanwhile, the highest vibrio dominance was found in pond BV4 with a percentage of 43.69%.

Page 1 of 1 | Total Record : 4

 1 

Filter by Year

2024 2024


Reset
Filter By Issues
All Issue Vol. 3 No. 2 (2025): Volume 3 no 2 2025 Vol. 3 No. 1 (2025) Vol. 2 No. 2 (2024) Vol. 2 No. 1 (2024) Vol. 1 No. 1 (2023)