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Dinia R Dwijayanti,
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Biotropika
Published by Universitas Brawijaya
ISSN : 23027282     EISSN : 25498703     DOI : 10.21776/ub.biotropika.
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology
Biotropika: Journal of Tropical Biology invites research articles, short communication, and reviews describing new findings/phenomena of biological sciences in tropical regions, specifically in the following subjects, but not limited to biotechnology, biodiversity, microbiology, botany, zoology, biosystematics, ecology, and environmental sciences.
Arjuna Subject : -
Articles 26 Documents
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Search results for , issue "Vol 5, No 3 (2017)" : 26 Documents clear
Pengaruh Salinitas dan Aplikasi Bakteri Rhizosfer Toleran Salin Terhadap Komponen Hasil Tanaman Mentimun Rikza Alfya cahyaty; Nurul Aini; Titin Sumarni
Biotropika: Journal of Tropical Biology Vol 5, No 3 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.biotropika.2017.005.03.12

Abstract

Di Indonesia lahan salin yang potensial untuk dijadikan lahan pertanian sekikat 9.5 juta hektar. Namun kendala yang dihadapi pada lahan salin membutuhkan teknologi khusus untuk dapat mengurangi efek salinitas pada tanaman. salah satunya yaitu penggunaan bakteri rhizosfer. Penelitian ini bertujuan untuk mengetahui konsentrasi optimum aplikasi bakteri rhizosfer untum meningkatkan ketahanan tanaman terhadap salinitas. Isolat bakteri yang digunakan dalam percobaan ini merupakan isolat hasil eksplorasi yang telah diidentifikasi yaitu Bacillus megaterium yang telah terbukti dari hasil percobaan pendahuluan yaitu mampu menambat nitrogen dan penghasil hormon IAA. Percobaan menggunakan rancangan acak kelompok kombinasi yaitu tanah non salin dan tanah salin dengan konsentrasi bakteri tanpa aplikasi bakteri, 7.5 ml L-1 bakteri rhizosfer, 15 ml L-1 bakteri rhizosfer, 22.5 ml L-1 bakteri rhizosfer,, dan 30 ml L-1 bakteri rhizosfer,. Parameter pengamatan yang dilakukan adalah jumlah bunga jantan, betina, fruit set, bobot buah per buah, diameter dan panjangg buah. Hasil penelitian menunjukkan bahwa salinitas menyebabkan tanaman mentimun tidak dapat menghasilkan bunga betina. Aplikasi bakteri rhizosfer dengan konsentrasi 22.5 ml L-1 mampu meningkatkan bobot buah per buah sebesar 20.8 % dibandingkan dengan aplikasi bakteri dengan konsentrasi 7.5 ml L-1.
The utilization of Noni Fruit (Morinda citrifolia L) As the Ice Cream ingredient Anita Juhari; Rodliyati Azrianingsih; Amin Setyo Leksono
Biotropika: Journal of Tropical Biology Vol 5, No 3 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.biotropika.2017.005.03.3

Abstract

Abstract The objectives of this research were to determine of the society perception on the use of noni fruit and ice cream, technique to produce ice cream on processed products of noni, to know the content of the nutritional value of noni ice cream, as well as society prospects and perception toward noni ice cream products. The method of this research used a questionnaire survey involving semi structure direct interviews, marketing and beneficial calculation of noni ice cream products. The data were presented in graphical form followed by feasibility analysis. After the survey, 81% of respondents liked and interested in consuming ice cream noni products. Noni fruit mixture was added into the ice cream processed analyses showed that noni ice cream product healthier and have a high nutrient. Fat content of noni ice cream at 6.54 % and lower than the SII standard of 8 %, which indicated that the noni ice cream was low fat. Noni ice cream contain 36,89 mg/100g of vitamin C. most respondents favored  texture of noni ice cream at 69.9 %  and taste of noni ice cream at 54.50 % while products the ice cream by mixing 15% respectively noni fruit texture. Noni ice cream selling during one month resulted profits at 42.200 IDR. Analysis of feasibility noni ice cream was at 1.27 (> 1) which indicated that the business of ice cream noni products was feasible to be continued and carried out the development of the product. Keywords: business, ice cream, marketing, noni, processing  
Understanding Snake Bite Cases Pattern Related to Volcano-Seismic Activity: An Evidence in Bondowoso, Indonesia Nia Kurniawan; Ahmad Muammar Kadafi; Agung Sih Kurnianto; Franky Ardiansyah; Tri Maharani
Biotropika: Journal of Tropical Biology Vol 5, No 3 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.biotropika.2017.005.03.8

Abstract

Bondowoso located in a valley of Raung mountain roots in East Java, Indonesia. The eruption of Mt. Raung in 2015 not only cause loss of life, but also underlining the fact of unusual Snake Bite Cases (SBC), as recorded in the dr. Koesnadi Hospital. We conducted a thorough analysis of the SBC in 2015 along with the survey on all the incident location in January to March 2016. This study represented an improvement on the population of venomous snake in the agriculture area, and reached the highest peak before the eruption. The presence of continuous vegetation at the edge of watersheds become green corridor that functioned as the movement track for snakes in order to avoid the volcano effect.
Pengaruh Aplikasi Cendawan Mikoriza dan Perlakuan Pemberian Air terhadap Peningkatan Kadar Asiatikosida Tanaman Pegagan (Centella asiatica (L.) Urban) Roni Ramadhan; Ellis Nihayati; Sitawati Sitawati
Biotropika: Journal of Tropical Biology Vol 5, No 3 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.biotropika.2017.005.03.13

Abstract

Tanaman pegagan memiliki salah satu kandungan bahan aktif penting yaitu asiatikosida. Salahsatu cara untuk meningkatkan kadar asiatikosida tanaman pegagan adalah dengan aplikasi cekaman air dan cendawan mikoriza. Penelitian bertujuan untuk mengetahui pengaruh cendawan mikoriza dan cekaman air terhadap pertumbuhan dan hasil tanaman pegagan untuk meningkatkan kadar asiatikosida. Penelitian secara faktorial dengan rancangan acak kelompok yang diulang tiga kali. Faktor pertama adalah 3 taraf dosis cendawan mikoriza yaitu tanpa cendawan mikoriza, 15 g polibag-1 cendawan mikoriza dan 30 g polibag-1 cendawan mikoriza. Faktor kedua adalah 4 taraf perlakuan cekaman air yaitu 100%, 75%, 50% dan 25% kapasitas lapang. Hasil penelitian menunjukkan terdapat interaksi antara cendawan mikoriza dengan perlakuan cekaman air terhadap pertumbuhan dan hasil tanaman pegagan dalam meningkatkan kadar asiatikosida. Pada tingkat cekaman air 25% kapasitas lapang, perlakuan cendawan mikoriza 15 g polibag-1 dan cendawan mikoriza 30 g polibag-1 menghasilkan jumlah daun per rumpun, luas daun per rumpun, panjang tangkai daun per rumpun, panjang akar per rumpun, rasio tajuk akar dan kadar asiatikosida yang nyata lebih tinggi dibandingkan tanpa pemberian cendawan mikoriza. Pada perlakuan cendawan mikoriza 30 g polibag-1 dengan tingkat cekaman air 50% kapasitas lapang menunjukkan nilai kadar asiatikosida yang nyata lebih tinggi dibandingkan dengan tanpa perlakuan cendawan mikoriza, namun tidak berbeda dengan perlakuan cendawan mikoriza 15 g polibag-1.
Pengaruh Kombinasi Starter Bakteri Asam Laktat (BAL) pada Pembuatan Keju Kedelai (Soy Cheese) Ayu Arsyi Anggraini; Tri Ardyati
Biotropika: Journal of Tropical Biology Vol 5, No 3 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.biotropika.2017.005.03.4

Abstract

Bahan dasar keju yaitu susu sapi yang menganduk lemak yang tinggi, sehingga tidak dapat dikonsumsi seseorang yang sedang diet. Susu kedelai sebagai bahan dasar alternatif dalam pembuatan keju belum banyak dilakukan di Indonesia. Penelitian ini bertujuan untuk mengetahui karakterisitik sel BAL dan organoleptik keju kedelai. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor kombinasi BAL yaitu L. bulgaricus : S. thermophillus (1:1). Tahapan yang dilakukan meliputi karaketrisasi sel BAL, pembuatan soy cheese dan uji organoleptik. Lactobacillus bulgaricus dan Streptococcus thermophillus memiliki hasil pewarnaan Gram positif. Berdasarkan hasil uji organoleptic, soy cheese dengan dua kombinasi BAL dapat diterima oleh responden (63,75 %).
Application of Morphological Index in the Assesment of Type and Function of Fat Tail Sheep in Sapudi Island A. M Abdurrahman; Setiasih Setiasih
Biotropika: Journal of Tropical Biology Vol 5, No 3 (2017)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.biotropika.2017.005.03.9

Abstract

Morphological index could be used to evaluate type and function of livestock. The aim of this study was applying morphological index to assess the type and function of Sapudi fat tail sheep. About 65 headewes comprising 32 ewes from Gayam village of Gayam district and 33 ewes from Talaga village of Nonggunung district were analysed. Morphology observed were body weight, body length, height at wither, heart girth, chest width, chest depth, hip width, rump height, rump length, tail length, and tail width. Index used were weight, height slope index, length index, width slope index, depth index, foreleg length index, balance, and cumulative index. Data of morphology obtained were analysed by descriptive and pearson correlation. The results show that the average of body measurements of Gayam fat tail sheep was higher than that of Talaga fat tail sheep. Talaga fat tail sheep had balance better than that of Gayam fat tail sheep. Sapudi fat tail sheep were high type and potential to be developed as meat animal.

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