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Published by Universitas Negeri Makassar

ISSN : 14114720 EISSN : 26545160 DOI : 10.35580

Core Subject : Health, Science, Education, Agriculture,

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

BIONATURE adalah jurnal yang berisi tulisan yang diangkat dari hasil penelitian, gagasan konseptual, kajian dan aplikasi teori di bidang biologi. Diterbitkan dua kali setahun pada bulan april dan oktober oleh Jurusan Biologi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makasar

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Articles 10 Documents

Search results for , issue "Vol 19, No 2 (2018): Oktober" : 10 Documents clear

Analisis Nilai pH dan Tingkat Kerusakan Silase Pakan Komplit yang Diformulasi Dengan Daun Lamtoro (Leucaena leucocephala) Sebagai Pakan Ternak Ruminasia Qadarullah, M Nurul; Munir, Munir; Irmayani, Irmayani
bionature Vol 19, No 2 (2018): Oktober
Publisher : Fakultas MIPA UNM

Abstract. The purpose of this study was to determine the effect of adding lamtoro leaves (leucaenanleucocephale) on pH values and the level of damage at different levels. This study used a completely randomized design (CRD) with 4 treatment levels and 3 replications, namely J0= lamtoro leaf 0%, J1= addition of lamtoro leaves 40%, J2=addition of lamtoro leaves 30%, J3=addition of lamtoroleaves 20%. The results showed that the addition of lamtoro leaves to feed silage has a very real effect. on average the highest to lowest pH value is J0 is (5.16), J1 is (3.83), J2 is (4.67), and J3 is (4.73). Average damage to the highest to lewest is J0 is (6.67), J1 is (1.76), J2 is (4.38), and J3 is (4.78). From the results of the study, it is known that the best treatment and recommended defects are J1 treatment with the addition of lamtoro leaves 40%. Keywords: pH, damage rate, complete feed silage, lamtoro leaf, and rice strawid

Kandungan Kadar Air dan Kadar Protein pada Bakso Ayam Broiler dengan Putih Telur Sebagai Bahan Pengenyal pada Konsentrasi yang Berbeda Munassir B, Munassir B; Nurhaeda, Nurhaeda; Irmayani, Irmayani
bionature Vol 19, No 2 (2018): Oktober
Publisher : Fakultas MIPA UNM

Abstract. This study aims to determine the effect of egg white at different concentrations on the content of water content and protein content in broiler chicken meatballs. This research uses Completely Randomized Rangcangan (CRD) with three replications and treatment four times, namely T0 = Control, T2 = 15 grams of Egg White, T2 = 30 grams of Egg White, T3 = 75 grams of White Egg. Variety analysis showed the addition of egg whites as pengeyal material at different concentrations significantly affected the content of water content and did not significantly affect the content of protein content. The average water content in the highest to lowest broiler chicken meatballs was obtained from P3 treatment of (61.48%), P0 (58.48%), P1 (53.58%), and P2 (43.32%). The average protein content in the lowest broiler chicken meatballs was obtained from treatment P0 (12.54%), P2 (13.29%), P1 (14.13%), and P3 (15.32%). From the results of research the content of water content and protein content with egg whites as different pengeyal ingredients is 43 grams of egg white. The best water content obtained in P2 treatment with an average value of 43.32%. The best protein content obtained in P3 treatment with an average value of 15.32%.Keywords: broiler, egg white, moisture content, protein content

Kandungan Protein dan Kadar Air Bakso Daging Ayam Broiler pada Penambahan Bahan Pengenyal yang Berbeda Rusli, Rusli; Novieta, Intan Dwi; Rasbawati, Rasbawati
bionature Vol 19, No 2 (2018): Oktober
Publisher : Fakultas MIPA UNM

Abtract. The study aimed to determine the effect of different meatball enhancers on meatbel protein and to determine the effect of different meatball enhancers against meatball water content. This research was conducted in june 2018 at the Laboratory of the Faculty of Agriculture, Animal Husbandry and Fisheries of the University of Muhammadiyah Parepare. Research using broiler chicken meat, water, flavorings, garlic, pepper, salt, egg white, carrageenan, gelatin, tissue, and ice cubes. The study used a completely randomized design (CRD) with four treatment levels and three replications, namely T0 = without ingreadients, T1 = crisp egg white, T2 = crustacean, T = gelatin. The results of the study showed that with the addition of pulses that the protein content of meatballs had a very real effect and water content in meatball with the addition of different ingredients that are influential real to meatball water content. The highest average protein value to the lowest is T0 is 6.52, T2 is 6.46, T1 is 6.33, T3 is 4,15. The highest average water volues to the lowest were T1 at 63.35, T0 at 63.05, T3 at 62.58, and T2 at 62.44. From the results of the study, it is known that the best treatment and can be recommended is T2 treatment with karagenan crusher.Keywords: Proteins, water content, broiler chicken meat, egg white, carrageenan, and gelatin.

Efektifitas Ekstrak Pektin dari Kulit Buah Pisang Kepok (Musa paradisiaca Formatypica) Sebagai Antimikroba Anwar, Amirah Faizah; Azis, A. Asmawati
bionature Vol 19, No 2 (2018): Oktober
Publisher : Fakultas MIPA UNM

Abstract. The research purpose to determine the antimicrobial activity of the extract pectin from fruit peel kepok banana (Musa paradisiaca formatypica). The extraction of pectin from banana peel kepok using conventional methods with 0.5 N hydrochloric acid solvent with factors consisting of pH (1.5 and 2.5) temperature (600C, 800C, 100 0C) and time (60, 90 and 120 minutes). This research was an experimental study using a completely randomized design (RAL) with factorial 2x3x3 3 times restating. The results yield a significant pectin is pH 2.5; temperature 1000C; and 120 minutes as much as 23.9%. The main factors were statistically significant influence on the results of pectin that is the interaction between pH and temperature, the interaction between temperature and time of extraction, and the interaction of pH, temperature, and time of extraction. Then do the phytochemical screening, to determine the content of secondary metabolites contained in the extract pectin from banana peel kepok. Test of antimicrobial activity using the paper disk. The microbes used in this research were Escherichia coli, Staphylococcus aureus and Candida albicans. Antimicrobial activity test results were analyzed by analysis of variance (ANOVA) and Tukey test then with the average difference (Î± = 0.05). Results of phytochemical screening rind extract pectin from kepok banana (Musa paradisiaca formatypica) contains flavonoids and saponins. The results of the antimicrobial activity of the extract pectin from banana peel kepok showed antimicrobial activity on Escherichia coli and the fungus Candida albicans then Staphylococcus aureus there does not showed antimicrobial activity because there was no blocked zone on paper disk area. Keywords: extract pectin from fruit peel kepok banana (musa paradisiaca formatypica), phytochemical screening, antimicrobial activity.

Kandungan Kadar Garam dan Susut Masak Bakso Daging Ayam Broiler pada Penambahan Putih Telur Sebagai Bahan Pengenyal pada Konsentrasi yang Berbeda Santriyono, Santriyono; Muh. Jurhadi, Muh. Jurhadi; Nurhaeda, Nurhaeda
bionature Vol 19, No 2 (2018): Oktober
Publisher : Fakultas MIPA UNM

Abstract. The objective of the research was to find out the effect of adding egg white as the tough material to the salt content and cooking shrinkage of meatballs. The research was held on July to August 2018 in the laboratory of agriculture, animal farm, and fishery faculty, Muhammadiyah university of Parepare and continued analysis of salt content in the live stock chemical laboratory of animal farm Faculty, Hasanuddin Makassar University. The researcher used broiler meat, water, flavoring, garlic, pepper, salt, egg white and ice cube. The method used was a Completely Randomized Design with 4 treatments and 3 repetitions, that is T0 = without tough material, T1 = 15 grams of egg white, T2 = 43 grams of egg white, T3 = 74 grams of egg white. The research result showed that the addition of egg white as the tough material at different concentration have a real impact to the salt content and cooking shrinkage after being continued with the Duncan test it was found that there were differences and significantly affected the salt content and cooking shrinkage meatballs. Keywords: meatballs, chicken meat, egg white, salt content, cooking shrinkage

Analisis Kandungan Protein Kasar dan Serat Kasar Silase Pakan Komplit Berbahan Dasar Kombinasi Jerami Padi dan Daun Lamtoro Sebagai Pakan Ternak Ruminansia Jamaluddin, Darmawan; Nurhaeda, Nurhaeda; Rasbawati, Rasbawati
bionature Vol 19, No 2 (2018): Oktober
Publisher : Fakultas MIPA UNM

Abstract. The purpose of this study was to determine the increase in protein content and decrease in crude fiber in complete feed silage based on rice straw and lamtoro leaves as ruminant feed. This study used a completely randomized design (CRD) with 4 treatment levels and 3 replications namely J0 = 100% rice straw (control), J1 = 60% rice straw and lamtoro leaves 40% J2 = 70% rice straw and lamtoro leaves 30% J3 = 80% rice straw and lamtoro leaves 20%. The results showed that the combination of rice straw and lamtoro leaves had a very significant effect on the value of crude protein and crude fiber in complete feed silage. The highest average to the lowest protein content was J1 (11.45), J2 is equal to (9.50), J3 is equal to (8.44), and J0 is equal to (6.60). The average value of the highest crude fiber content to the lowest is (35.19), J3 is equal to (33.82), J2 is equal to (32.35), and J1is equal to (30.55). From the results of the study it is known that the best treatment that can be recommended is J1 treatment with a combination of 60% rice straw and lamtoro leaves 40%. Keywords: coarse protein, coarse fiber, complete feed silage, lamtoro leaves and rice straw.

Efektivitas Ekstrak Pektin dari Kulit Buah Jeruk Bali (Citrus maxima) Sebagai Antimikroba Wana, Nur; Pagarra, Halifah
bionature Vol 19, No 2 (2018): Oktober
Publisher : Fakultas MIPA UNM

Abstract. The aim of this study was to investigate the effectiveness of pectin extract and antimicrobial activity of pectin extract from the skin of grapefruit (Citrus maxima) with variations in pH, temperature, and extraction time. This study was an experimental study with laboratory testing using a completely randomized design (CRD) with 2x3x3 factorial three times repetition. Factor A is pH: 1.5 (A1), 2.5 (A2). Factor B is the heating temperature: 60Â°C (B1), 80Â°C (B2), 100oC (B3). Factor C is time: 60 minutes (C1), 90 minutes (C2), 120 minutes (C3). While the design measurement of antimicrobial activity is carried out by calculating the diameter of the inhibition zone (mm). All data obtained were analyzed using ANOVA (Î± = 0.05%, then continued by Tuckey's advanced test using SPSS). Extraction of pectin from the skin of grapefruit using a conventional method with hydrochloric acid (0.5N HCl). The extraction process was carried out by heating the hot plate by varying the temperature (60 oC; 80 oC; 100oC), pH (1.5; 2.5), and extraction time (60; 90; 120 minutes). Significant pectin yields obtained were tested for antimicrobial activity and measured inhibitory zones produced based on the diameter of the antimicrobial area. The results showed that extraction was influenced by pH, temperature, and extraction time and the highest pectin yield was obtained by extraction with ph 2.5, temperature 60oC, time 90 minutes as much as 27.8%. While the antimicrobial activity of pectin extract from the skin of grapefruit (Citrus maxima) has antibacterial activity because it can inhibit the growth of Escherichia coli bacteria, Staphylococcus aureus. However, it has no antifungal activity against Candida albicans.Keywords:Â Grapefruit skin (Citrus axima), Pectin, extraction, antimicrobial activity.Â

Evaluasi Kandungan Lemak Kasar dan BETN Silase Daun Lamtoro pada Level yang Berbeda Sebagai Bahan Pakan Utama Pakan Komplit Juwandi, Juwandi; Munir, Munir; Fitriani, Fitriani
bionature Vol 19, No 2 (2018): Oktober
Publisher : Fakultas MIPA UNM

Abstract. The purpose of this study was to determine the crude fat content and BETN silage combination of rice straw and lamtoro leaves at different levels as the main feed ingredients for complete feed. This study used a completely randomized design (CRD) with 4 treatment levels and 3 replications namely contro = 100% rice straw (control), 40% = 60% rice straw + 40% lamtoro leaf, 30% = 70% rice straw + 30% lamtoro leaves, 20% = 80% rice straw + 20% lamtoro leaves. The results showed that the mixing of rice straw and lamtoro leaves as a complete feed had a very significant effect on crude fat content and had a significant effect on BETN content. Based on the results and discussion of the study, it can be concluded that feed with a combination of rice straw and lamtoro leaves affects the crude fat content and BETN. Where the treatment of 40% with a combination of 60% rice straw material and 40% leucaena leaves showed the best results for fat content and BETN.Keywords: fat, BETN, rice straw, lamtoro leaf, and silage

Efek Ekstrak Kasar Cacing Tanah Pheretima sp. terhadap Morfologi Sel Bakteri Salmonella enteritidis Sahribulan, Sahribulan; Rauf H, Dirayah; Hasyim, Zohra
bionature Vol 19, No 2 (2018): Oktober
Publisher : Fakultas MIPA UNM

Abtract. This study was aimed at studying changes in the morphology of Salmonella enteritidis bacterial cells after the crude extract of Pheretima sp. using a scanning electron microscope (SEM). Earthworm extraction uses 96% ethanol, and binds to the appropriate bacteria in the exponential phase with extract concentrations of 5% and 10%. Observations using a microscope scanner were carried out after agreeing to a 6-hour, 12-hour, and 24-hour extract. Obtained from the results showing the crude extract of Pheretima sp. to changes in cell morphology of Salmonella enteritidis bacteria. Salmonella enteritidis bacterial cells are damaged consisting of: formed holes in the surface of bacterial cells, bumps on the surface of bacterial cells, shrinkage of bacterial cells, elongation of bacterial cells, and increase in bacterial cells. In addition, as well as longer contributions and free time, incubation, after being added, crude extract of Pheretima sp. against Salmonella enteritidis bacteria, the greater the damage caused. However, 5% extract concentration is the optimal concentration in the effect of damage to the morphology of the cells of Salmonella enteritidis bacteria.Keywords: Coarse Extract, Earthworms, Pheretima sp., Morphological Cells, Salmonella enteritidis, Scanning Electron Microscope (SEM).

Upaya Pencegahan dan Pengendalian Demam Berdarah Dengue dalam Bentuk Peta Tematik di Kecamatan Rappocini Wulandhani, Suci; Purnamasari, A. Bida; Syam Pratomo, Ryan Humardani
bionature Vol 19, No 2 (2018): Oktober
Publisher : Fakultas MIPA UNM

Abstract. Dengue hemorrhagic fever (DHF) is a disease caused by dengue virus infection. One symptom of dengue virus infection is high fever and headache. Dengue virus is a virus from the genus Flavivirus, family of Flaviviridae. This dengue fever is a dangerous viral disease because it can cause sufferers to die in a very short time / several days. The existence and population density are often associated with transmission, endemicity and Extraordinary Events (EE) of DHF. Disease mapping by utilizing digital technology to support epidemiological investigations and also as a tool to monitor regional conditions for dengue disease. The purpose of this study was to determine efforts to prevent and control dengue disease by mapping. The results of the study show that mapping can be seen as increasing and decreasing the number of cases of dengue disease so that it can assist in data management and reporting of information to monitor areas at risk of contracting dengue disease. Suggestions given need to do further research using other variables that are the cause of the high rate of dengue cases, so that it can be utilized by related agencies as the basis of the information system supporting the decision on preventive measures to combat dengue. Keywords: prevention and control, DHF, mapping.

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