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This study consisted of a series of in-vitro studies, surveys and in-vivo.The purpose of this study was to determine the use of cassava leaves as feed supplement on production performance and reproduction symptoms of milked buffaloes that reared traditionally. The material used in this study is the rumen fluid of buffaloes from Slaughterhouse Baleh Endah Bandung and feed supplements consisted of cassava leaves in pellet form. Variables measured were the characteristics of rumen fluid. The best results from this study are used for invivo studies in lactating buffalo producing of dadih with variables that, blood glucose and protein, milk production and quality , dadih production and quality and its organoleptic value, the health status of livestock by a decrease in faecal worm egg and reproduction symptoms of buffaloes. Results of in-vitro studies using 10% cassava leaf (Treatment B) as a feed supplement in pellets form on the characteristics of rumen fluid obtained normal rumen pH value is pH 6.0 -7.0 This condition can support the growth of rumen microbes work well in digesting the food fermentative and linked to the NH3, VFA, total bacteria, and KCBO KCBK that can support the fermentation process because the content is more complete nutrients. From in-vitro study was followed by the in-vivo studies.Results of in-vivo study showed that supplementation with feeding 1.5 kg / day can increase glucose and blood proteins buffaloes. The increasing of milk production is 0.96 ± 0.04 vs. 1.35 ± 0.03 kg/days with milk composition: moisture 82.90% ± 0.54, protein 5.68 ± 0.20%, fat 8.10 ± 0 , 20% and lactose 4.02 ± 0.24% and increase blood glucose and protein. The use of cassava leaves as much as 1.5 kg /day producing good quality of dadih with composition: moisture content 80.93% ± 0.38, protein 7.95 ± 0.68%, fat 9.51 ± 0.60%, Lactic Acids Bacteri 2.22 ± 0.19 (x10 5 ), acidity 1.22 ± 0019, viscosity of 2.68 ± 0.11Cpa. The use of cassava leaves on buffaloes can reduce worm eggs per gram of feces. While the use of 1.5 kg/days cassava leaves as feed supplement had no influence on the hormone prolactin, but influence the blood progesterone levels.

Abstract. Aritonang SN, Roza E, Sandra A. 2020. Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage. Biodiversitas 21: 2240-2243. Lactic Acid Bacteria (LAB) can be found in food and most of the LAB have beneficial effects for humans as potential probiotics. LAB isolated from okara (soy milk pulp) produces antimicrobial compounds called bacteriocins which can be used as natural preservatives in sausages. This study aims to determine the effectiveness of this bacteriocin from LAB as a natural preservative in sausages. The bacteriocin was isolated from Lactobacillus plantarum SRCM 1 004 34 strain isolated from Okara. Completely Randomized Design (CRD) was used in 4 X 4 factorial pattern by three replicates The first factor was the percentage addition of bacteriocin (B): 0% (B0), 0.3% (B1), 0.6% (B2) and 0.9% v/b (B3). The second factor was the length of sausage storage time at 4°C (L): 0 days (L0), 4 days (L1), 8 days (L2) and 12 days (L3). The observed variables were moisture content, protein, fat, pH, total aerobic bacteria, and sausage fatty acid profile. The results showed that the content of protein, fat, and the bacterial count was significantly influenced by the interaction of the percentage addition of bacteriocin and storage time. pH was significantly affected by bacteriocin dose and storage time but was not affected by the interaction of other factors. The moisture content of the sausage was significantly affected by storage time. The results of this study showed that sausages treated with 0.9% bacteriocin (B3) with a maximum storage time of 12 in the refrigerator was still safe to be consumed.

Abstract. Roza E, Aritonang SN, Yellita Y, Susanty H, Rizqan, Pratama YE. 2021. Potential of dadiah kapau from Agam District, Indonesia as a source of probiotics for health. Biodiversitas 23: 564-571. Dadiah is a fermented product of buffalo milk prepared in a bamboo container as a traditional food in the Minangkabau tribe of West Sumatra, Indonesia. This study aimed to identify lactic acid bacteria that are potentially probiotics from dadiah products. The method used in this research includes an experimental survey with descriptive data analysis. The dadiah used in this study was taken from dadiah breeders and processors in Nagari Kapau, Agam District, West Sumatra, Indonesia. Tests for selection of probiotic candidates included macroscopic and microscopic observations, catalase test, fermentative type, resistance to gastric acid (pH 3), resistance to bile salts, antimicrobial activity using test bacteria Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes and Salmonella sp. Molecular identification was carried out by using 16S rRNA to determine the relationship of species using MEGA version 7.0 application. The study results revealed that the total colonies of dadiah kapau lactic acid bacteria were 128 x 108 CFU/g, and 12 isolates were obtained from the isolation results. Catalase negative for 12 isolates and 9 homofermentative types and 3 including heterofermentative types. Tests for resistance to gastric acid (pH 3) and bile salt resistance, the best viability was 84.61% and 86.51% respectively. The best antimicrobial activity showed a clear zone against the test bacteria E. coli O157, S. aureus, L. monocytogenes, and Salmonella sp. The phylogenetic analysis of the sequencing results shows that the dadiah kapau lactic acid bacteria are closely related to Lactobacillus plantarum.

The presence of Lactic Acid Bacteria (LAB) in food is very important, as most of these LAB have beneficial effects in human body, so most LAB are generally potential as probiotics. This study aims to determine the quality of frozen soyghurt/synbiotic ice cream with the addition of whipping cream. Synbiotics is an ingredient and foods that contain both probiotics and prebiotics that beneficially affects the host by improving the survival and implantation of live microbial dietary supplement in the gastro intestinal tract. Prebiotics is a non-digestible food ingredient such as oligosaccharides substrates that match the enzymatic glycosidies hydrolase capacity of health promotion bacteria, that elicits the selective stimulation of growth and/or activity of one or a limited number of microbial genus/species in the gut microbiota that convers health benefits to the host. Soyghurt is one of the ingredients that includes synbiotics. This study began by making a synbiotic drink/soyghurt by inoculating Streptococcus thermophillus and probiotics isolated from okara is Lactobacillus plantarum SRCM 1 004 34 strain into a mixture of cow’s milk and soy milk containing prebiotic, and then freezing it so that it is expected to produce a healthy Synbiotic Ice cream. This research was conducted experimentally using Completely Randomized Design with 4 treatments and 5 replications. The treatment is the addition of whipping cream with Soyghurt with the ratio: A = Whipping cream:Soyghurt (10:90), B = Whippy cream:Soyghurt (20:80) C = Whippy cream:Soyghurt (30:70) and D = Whippy cream:Soyghurt (40:60). The variable was observed the quality of frozen soyghurt that consisted of protein and fat content, pH, Lactic Acid Bacteria count, overrun, melting point and sensoryc evaluation. The result of the research indicated that the adding of whipping cream in frozen soyghurt making was significantly increased fat content, pH, overrun, melting point, texture and decreased protein content, Lactic Acid Bacteria count and flavour of frozen soyghurt. The conclusion is the addition of whipping cream up to 40% (D) has produce frozen soyghurt with good quality yet.

Abstract:The research aimed to determine the effect of feed supplements of cassava (Manihot esculenta Crantz) leaves, gliricidia (Gliricidia sepeum) leaves and katuk (Sauropus androgynus (L.) Merr.) leaves on the hematology of lactating buffalo. Four lactating buffaloes in Kanagarian Pamatang Panjang, Sijunjung district, West Sumatera, Indonesia were studied. The experiment used a Latin square design with four treatments and four replications/block. The treatments were control (without supplementary foliage, A), with cassava leaves (B), with gliricidia leaves (C) and with katuk leaves (D) each at 5 kg/head/day. The hematology variables measured were erythrocytes and leucocytes counts, as well as levels of hemoglobin and hematocrit. The results showed that supplementary foliage of 5 kg/head/day of cassava, gliricidia or katuk as leaves significantly increased the erythrocytes count and hemoglobin level, but did not affect the number of leucocytes in lactating buffalo.

Dadih is a traditional food from buffalo milk fermentation in West Sumatera, Indonesia. which is fermented for 24-48 hours at room temperature. This study aimed to determine the proximate analysis of Dadih from Kapau, Agam Regency West Sumatera, Indonesia. The measured variables were protein content, fat content, water content and, pH. The research method was a descriptive method and analysis in the laboratory. The sample used was taken in Kapau Agam Regency, West Sumatera, Indonesia. The results showed that the nutrition composition of Dadih is: protein content ranged from 7.96%, fat content ranged from 5.53%, water content ranged from 73.55%, pH ranged from 5.16. The conclusion is that Dadih has good nutritional quality.

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