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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Djoko Kisworo
University of Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Electrical & Electronics Engineering Materials Science & Nanotechnology Physics

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Lethality Test of Some Varieties of Sea Cucumber Extract Against Artemia Salina, as Natural Food Additive in Meat-Based Functional Food Djoko Kisworo; Sukirno; Bulkaini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 3 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.333 KB) | DOI: 10.29165/ajarcde.v5i3.73

Abstract

Abstract Cancer is the main cause of death in the world with the number of sufferers in 2008 as many as 12.7 million with a death rate of 7.6 million people. In Indonesia, it is estimated that there are more than 1 million cancer patients in 2010. One of the ways to prevent cancer is primary prevention by adjusting the pattern and type of food consumed. Functional food introduced by bioactive components from sea cucumbers is an alternative for cancer prevention. The specific objective of this research was to produce meat-based functional foods containing anti-cancer compounds derived from sea cucumbers that can prevent cancer. The preliminary tests conducted were the sea cucumber extract lethality test against Artemia salina, namely the Brine Shrimp Lethality Test (BSLT), and the total bacteria of beef meatballs. The results of the observation of the lathality of sea cucumber extract against Artemia salina and total bacteria of the meatball showed that the sea cucumber extract had high lathality against Artemia salina and was able to reduce the total bacteria in meatballs during storage period. The lathality of sea cucumber extract was strongly influenced or stimulated by heating treatment. Based on the BSLT test, of the five types of sea cucumbers, two of them (Holothuria similis and Pearsonothuria graeffei) have high lathality. Sea cucumber extract was also able to inhibit both bacterial and fungal growth in meatballs during storage at room temperature. Keywords: Beef Meatballs, Total Bacteria, Sea Cucumber, BSLT.
Isolation of Cellulolytic Bacteria from Kalkun (Meleagris gallopavo) Gastro-Intestinal Tract as a Candidate Probiotics for Poultry Muh. Aidil Fitriyan Fadjar Suryadi; Muhammad Hipzul Mursyid; Khairil Anwar; Muhamad Ali; Djoko Kisworo
Jurnal Penelitian Pendidikan IPA Vol. 9 No. 5 (2023): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i5.3739

Abstract

This study has been conducted to isolate and identify cellulolytic bacteria from the digestive tract of turkeys (Meleagris gallopavo) as probiotic candidates for poultry. This study has obtained 4 bacteria that have the potential as probiotic candidates through the morphological identification stage, the ability to produce cellulase enzymes and resistance to acidic pH conditions. The test found that RDL code bacteria bacteria have the highest ability to produce enzyme cellulase characterized by the formation of a clearing zone with a diameter of 11 mm, the second highest PVB2 code bacteria with a clearing zone diameter of 7 mm, DB1 4 mm, and RSL 2 mm and the results of bacterial viability tests isolated at low pH (2.0) showed the highest viability after incubating for 4 hours. RDL viability is 65%, RSL 48%, DB1 50%, and PVb2 29%. So based on the tests that have been carried out, it is estimated that the 4 bacteria are candidates for Lactobacillus sp. worthy to be used as a probiotic for poultry
Co-Authors Bulkaini (Bulkaini) Khairil Anwar Muh. Aidil Fitriyan Fadjar Suryadi Muhamad Ali Muhammad Hipzul Mursyid Sukirno