Penelitian ini bertujuan untuk mengetahui efektivitas ekstrak kulit kacang tanah dan bakteri Lactobacillus acidophilus sebagai sinbiotik pada fermentasi 24 jam dan setelah penyimpanan pada suhu ruang selama lima hari. Penelitian ini dilaksanakan di Laboratorium Mikrobiologi, Fakultas Pertanian, Universitas Tidar pada bulan Juli hingga Agustus tahun 2020. Tahap penelitian ini terdiri dari ekstraksi kulit kacang tanah dan selanjutnya inokulasi bakteri Lactobacillus acidophilus ke dalam ekstrak kulit kacang tanah. Ekstrak kulit kacang yang diperoleh dimasukkan ke dalam labu erlenmeyer lalu bakteri Lactobacillus acidophilus diinokulasikan ke dalam larutan ekstrak kulit kacang dan difermentasikan di dalam inkubator selama 24 jam, hasil fermentasi dibiarkan di dalam suhu ruang hingga lima hari untuk selanjutnya dilakukan pengamatan kedua. Parameter yang diamati untuk fermentasi 24 jam dan setelah penyimpanan suhu ruang selama lima hari adalah pH dan jumlah total koloni bakteri Lactobacillus acidophilus. Data yang diperoleh dianalisis menggunakan uji-t untuk mengetahui perubahan yang terjadi selama fermentasi 24 jam dan setelah penyimpanan suhu ruang selama lima hari. Hasil analisis menunjukkan bahwa pH dan jumlah koloni Lactobacillus acidophilus pada fermentasi 24 jam berbeda nyata dengan kontrol, selanjutnya pH dan jumlah koloni bakteri Lactobacillus acidophilus pada penyimpanan suhu ruang selama lima hari juga berbeda nyata dengan pH dan jumlah koloni bakteri Lactobacillus acidophilus pada fermentasi 24 jam. Kesimpulan yang JNTTIP Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan
Abstract. Study relates to the correlation between diversification strategy and corporate sustainability performance, many of them are conducted in service industry. In this study, it is explained about competitive advantage that also becomes the important attention on the creation of corporate sustainability performance. But study relates to mediating effect of competitive advantage on the correlation of diversification and corporate sustainability performance, has not reviewed especially in-service industry and it becomes the focus of this study. The study is conducted by case study on Building Automation System industry in Indonesia as one of service industries that needs corporate sustainability performance. There are 43 directors of business unit which is taken their data by questionnaire as respondent, with using Structural Equation Model analysis. This finding is stated that corporate sustainability performance can be achieved well through the implementation of diversification strategy. But, competitive advantage is unable mediating diversification strategy on the improvement of corporate sustainability performance. This finding is useful to support Indonesia government's program in facing issue of "Saving Energy", through the review of Building Automation System industry. IntroductionEvery company both product and service, is truly operating with the final objective to get the optimum of company performance [1]. Those cases become a task for Chief Executive Officer (CEO) to ensure shareholders. However, for company that is still in developing phase, corporate sustainability performance becomes a must [2]. To get corporate sustainability performance, company uses some strategies. Thus the implementation of that strategy is not often misdirected [3]. As the result, the expected performance is not achieved well. So, it is needed clarity of goals of business performance that want to be achieved, those goals are implemented on company strategy. The creation of company strategy is depend on resource, it can deliver to company to get competitive advantage [4]. Competitive advantage is one of source to corporate sustainability performance from company [5]. One of strategies that often used its relation to competitive advantage are diversification strategy [6]. Diversification strategy focuses on two cases which are company and product, every changing that is conducted to innovation and the creation of superior strategy is always needed diversification [7]. The strategy conducted on product through diversification, is one of attractive strategies to new and old consumer, and it is also useful to improve company competitive advantage [8]. Speed in adjusting competitive advantage is appropriate with market trending, it becomes a pillar from the creation of diversification strategy [9].
Improving the body immune of male magelang ducks can be done through the administration of a combination of phytobiotics and probiotics as a substitute for antibiotics. The purpose of this study was to determine the effect of the combination of phytobiotics from jengkol peel extract with the probiotic Bacillus cereus on the immune profile of male magelang ducks. This research was carried out for 8 weeks of rearing which was carried out in the poultry house of the Faculty of Agriculture, Tidar University and analysis of blood profile was carried out at the Laboratory of the Prof. Soeparwi Veterinary Hospital, Faculty of Veterinary Medicine, Gadjah Mada University. The research used 100 male Magelang ducks DOD grouped into 5 treatments, namely (P0) control water without the addition of probiotics and extracts; (P1) water with the addition of 0.5% probiotics and 0.2% jengkol peel extract; (P2) water with the addition of 1% probiotics and 0.4% jengkol peel extract; (P3) water with the addition of 1.5% probiotics and 0.6% jengkol peel extract; (P4) water with the addition of 2% probiotics and 0.8% jengkol peel extract. The data was analyzed using SPSS Version 23 software using a completely randomized design (CRD) with a unidirectional pattern, then continued with the Duncan Multiple Range Test (DMRT). The results showed that the combination of phytobiotics from jengkol peel extract with Bacillus cereus no significant effect (P>0.05) on the hemoglobin, eritrocyte count and leukocyte level of male Magelang ducks. The conclusion of this study was the combination of phytobiotics from jengkol peel extract with probiotic Bacillus cereus did not affect the hemoglobin, eritrocytes count and leukocytes level in male Magelang ducks.
Letak telur merupakan posisi penempatan telur dalam mesin tetas pada bagian rak atas, tengah dan bawah. Penelitian ini bertujuan untuk mengetahui perbedaan letak telur dalam mesin tetas terhadap daya hidup embrio, lama menetas dan gagal menetas telur ayam strain Ross. Penelitian dilaksanakan pada bulan Januari 2021 di PT. Super Unggas Jaya Unit Hatchery Solo, Jawa Tengah. Menggunakan 2.700 butir telur ayam strain Ross dengan umur induk 43-45 minggu. Rancangan percobaan menggunakan rancangan acak lengkap yang terdiri atas 3 perlakuan dan 5 ulangan. Perlakuan terdiri dari letak telur bagian rak atas, tengah dan bawah dengan jumlah telur 180 setiap ulangan. Hasil penelitian ini memperoleh rata-rata daya hidup embrio telur ayam strain Ross 97,68%, lama menetas 475,59 jam dan gagal menetas sebesar 8,48%. Suhu yang dihasilkan pada penelitian adalah 36,88-36,97°C dan kelembapan sebesar 68,16-68,42%. Berdasarkan analisis keragaman menunjukkan bahwa pengaruh letak telur tidak berbeda nyata (P>0,05) terhadap daya hidup embrio, lama menetas dan gagal menetas. Kesimpulan dari penelitian ini yaitu perbedaan letak telur dalam mesin tetas menyediakan panas yang optimal sehingga suhu dan kelembapan yang dihasilkan tersebar secara merata.
This study aims to determine the effect of adding probiotics based on lactic acid bacteria (BAL) on brown rice polish fermentation, which was tested organoleptically. The variables observed were texture, colour, scent, flavor, and assessment of the quality of one month fermented brown rice polish. Sources of probiotics used are commercial probiotics based on lactic acid bacteria (LAB). The treatments given were P0 = Rice polish fermentation without the addition of probiotics (control), P1 = Rice polish fermentation + 0.5% probiotic, P2 = Rice polish fermentation + 1.0% probiotic, P3 = Rice polish fermentation + 1.5% probiotic. The data obtained were processed using variance analysis of a randomized complete design (RCD). If there were significant differences, the data was further tested using Duncan's Multiple Range Test (DMRT). The results showed that the addition of probiotics at a dose (0.5; 1.0; 1.5)% improved the flavor and quality assessment of the fermented brown rice polish but did not affect the texture, colour, and scent of fermented brown rice polish. It can be concluded that the addition of LAB-based probiotics can improve the quality of brown rice polish, which is assessed organoleptically.
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