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All Journal Jurnal Pendidikan IPA Indonesia Journal of the Indonesian Tropical Animal Agriculture
A. Malik
Faculty of Agriculture, Tadulako University Bumi Tadulako Campus-Tondo, South Sulawesi
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education

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Egg quality and isoflavone deposition due to dietary inclusion of isoflavone soy sauce by-product (ISSBP) in laying hens Malik, A.; Suprijatna, E.; Yunianto, V. D.; Mahfudz, L. D.; Suthama, N.
Journal of the Indonesian Tropical Animal Agriculture Vol 44, No 2 (2019): June
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.44.2.187-194

Abstract

The objective of the study was to evaluate the quality and deposition of isoflavones in the egg due to dietary inclusion of isoflavone soy sauce by-product (ISSBP) in laying hens. Experimental animals were 480 birds of 20-week old laying hens of Isa Brown strain, with initial body weight of 1,754 ± 42 g. The experiment was arranged in a completely randomized design (CRD), with four treatments and six replications (20 birds each). The treatments were dietary inclusion levels of isoflavone soy sauce by-product as follows: ISSBP0 = without isoflavones, ISSBP40 = 40 mg/100g, ISSBP80 = 80 mg/100g, and ISSBP120 = 120 mg/100 g feed. Dietary treatments were given for 10 weeks from week 20 until 30-week old. Parameters observed were egg cholesterol and isoflavone isomers in feed, blood, and eggs. Data of total cholesterol and isoflavone in the egg were statistically analysed and isoflavone isomer concentration in feed, blood, and egg were descriptively described. The results showed that feeding ISSBP significantly (P <0.05) decreased cholesterol and increased isoflavones in egg. Total cholesterol content in egg decreased up to 33.8%. However, isoflavones in the yolk were higher (28.9 mg/g) than those in blood (13.75 mg/g), and those deposited into the yolks indicated better quality because containing more aglicons isomers (87.5%), than those in feed (52%) and blood (68.4%). In conclusion, dietary inclusion of ISSBP to laying hens’s decreased cholesterol content and increased isoflavones deposition into the egg with better quality, so that the eggs can function as functional food.
DIET COMPOSITION OF ANOA (Buballus sp.) STUDIED USING DIRECT OBSERVATION AND DUNG ANALYSIS METHOD IN THEIR HABITAT Pujaningsih, R.I.; Sutrisno, C.I.; Supriondho, Y.; Malik, A.; Djuwantoko, D.; Pudyatmoko, S.; Amir, M.A.; Aryanto, S.
Journal of the Indonesian Tropical Animal Agriculture Vol 34, No 3 (2009): (September)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.34.3.223-228

Abstract

Anoa are fully protected under Indonesian Law since 1931 (Law of Protection of Wild Animals 1931, no134). Increasing law enforcement regarding hunting as well as promoting awareness of the Anoas uniquethreatened the existence of conservation measures. The modern concept of conservation based on thesustainability utilization, and therefore the knowledge of the Anoa preference in feeding to support thesustainability conservation should be studied. In the present study, the combination of direct observationmethods which was done in the Lore Lindu National Park in Toro village at District Kulawi, Central Sulawesiand the epidermal analysis method which was carried out to Anoa’s dung were aimed to identify the vegetationspreferred by Anoa in their habitat. The result showed 28 species of vegetations was used as feed by Anoaon in situ area. According to its percentage, the first ten were Freycinetia insignis Blume (17%), Microlepiatodayensis Christ (8.9%), Disoxylum sp (8.6%), Lasianthus clementis Merr (7.7%), Clusia sp (7.5%),Schleria sp (6%), Podocarpus imbricatus (5.4%), Smilax leucophylla (5.1%), Elastostema sp (4.2%),and Garcinia sp (3.8%), respectively. Furthermore, it can be concluded that Anoa was eat more leafs andshrubs/bushes (each 24%, respectively) compared to flowers (18%), fruits (12%), shoots (8%), grasses,tubers, young grooves (each 4%, respectively) and moss (2%). Nutritionally, Anoa consumed 8.8% proteinand 25.6% crude fiber.
Multiple Skill Laboratory Activities: How to Improve Students’ Scientific Communication and Collaboration Skills Malik, A.; Ubaidillah, M.
Jurnal Pendidikan IPA Indonesia Vol 10, No 4 (2021): December 2021
Publisher : Program Studi Pendidikan IPA Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jpii.v10i4.31442

Abstract

This study aims to analyze the effects of experiment models and gender on scientific communication and collaboration skills. This study employed a quasi-experimental design consisting of five groups as control classes and five groups as experimental classes. The subject of this study was 327 students (168 students used HOT Lab and 159 used Multiple Skill; 69 Male and 258 Female from 18 to 22 years old) with heterogeneous skills and learning habits from five different universities representing four regions: Sumatra, Java, Kalimantan, and Sulawesi. The control class conducted activities based on the Higher-order Thinking Laboratory model, while the experimental class conducted activities based on the Multiple Skill Laboratory Activity Model. The data were collected by employing a validated instrument and were analyzed by employing a Multivariate test. This study shows that the experimental model has more significant influences on improving students' skills than gender. Specifically, the Multiple Skill Laboratory Activity Model (MSLAM) improves students’ collaboration skills better than communication skills. MSLAM explores more activities to practice collaboration skills, e.g., brainstorming, exploration, and measurement, while the activities for practicing communication skills is depended on analysis and presentation only. This study also reveals that the experiment model and gender are not suitable for concurrent analysis. This study is expected to provide methods for further researchers to optimize students’ scientific communication and collaboration skills. Furthermore, this study provides an overview for teachers to practice several thinking skills at one time.
Co-Authors C.I. Sutrisno D. Djuwantoko E. Suprijatna, E. L. D. Mahfudz M.A. Amir N. Suthama R.I. Pujaningsih S. Aryanto S. Pudyatmoko Ubaidillah, M. V. D. Yunianto Y. Supriondho