Abstract. Pitopang R, Umrah, Harso W, Nurainas, Zubair MS. 2020. Some botanical aspects and antifungal activity of Etlingera flexuosa (Zingiberaceae) from Central Sulawesi, Indonesia. Biodiversitas 21: 3547-3553. Etlingera flexuosa is a species of Etlingera endemic to the island of Sulawesi and its natural distribution is restricted to Central and South Sulawesi, where it has been utilized for different purposes. Despite the limited knowledge in the aspects of botany and its antimicrobial activities, the use of plants as a source of alternative solutions to health problems is on the rise. The objectives of this study were to obtain some information about the several botanical aspects of E. flexuosa and its antifungal activity. This research was conducted from March to December 2019 and samples were collected from the montane forest of Lore Lindu National Park (LLNP) near Sedoa Village, Lore Utara Sub-district, Poso District, Indonesia. The identification of plant specimens and extractions was carried out at the Laboratory of Plant Biosystematics, Tadulako University, Palu, Indonesia. The antifungal activity was tested using agar diffusion methods. The results showed that E. flexuosa is a perennial herb naturally distributed in Sulawesi island. It usually grows in the pristine submontane and montane forests, sometimes in light and open condition or on the slope of natural disturbed forest at the altitude of 1500 -1700 m a.s.l. The forest is dominated by Fagaceae family, of which E. flexuosa has been utilized extensively by local community of Topo Baria ethnic for various purposes such as flavor enhancer in food, vegetable, traditional medicine, and as roofing materials. It contains some secondary metabolites such as flavonoids, tannins, saponins, terpenoids, alkaloids and steroids, and also shows antioxidant activity. Conclusively, the extract of E. flexuosa could be used as inhibiting agent for the growth of Candida albicans yeast.
The study of test for several inoculum formulas on the production of white oyster mushroom body (Pleurotus ostreatus (Jacq.) P.Kummer.) conducted from April to September 2018 at Biotechnology laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, Tadulako University. This study were aimed to determine whether the treatment of the inoculum formula tested on the production medium can form the white oyster mushroom fruit body and to find out which inoculum formula can form the optimum fruit body in the production medium. This study was conducted by Randomized Complete Design (RAL) consisted of 4 treatments and four replications, I1 (100% corn seeds), I2 (50% : 23%: 27%), I3 (50% : 17% : 33%) dan I4 (95% : 5%). The results showed that I 3 was the best inoculum for the growth of the white oyster mushroom fruit body compared to the other inoculums which were characterized by a wide mushroom hood, the length was long and the weight of fresh mushroom was high. The inoculum formula and the best dosage for body production of white oyster mushroom are found in treatment I3 (50% sawdust + 17% corn flour + 33% bran).
Meatballs are processed meat products that very popular in Indonesia. Making meatballs is not just using animal material only, but also can be used plant materials such as oyster mushrooms. The meatballs can be made in various forms, such as a round shape or a box shape. This study aims to determine the nutrient content (moisture, ash, fat, protein, and carbohydrates) in several formula meatballs box of oyster mushroom (Pleurotus ostreatus) and find the best formula on the meatballs box oyster mushrooms, the nutrients (fat, protein, and carbohydrates), as well as the ash and moisture content. The study was designed using completely randomized design (CRD), which consists of six treatments and two replications. Parameters measured were as hedonic organoleptic include color, aroma, flavor and texture, using 15 panelists and nutrient analysis includes the levels of fat, protein, carbohydrate, ash content and water content. The results showed that the formulation of meatballs box, panelists preferred the formula II from another formula with a value of 3.06 based on color, aroma, flavor, and texture. The results of nutritional analysis were fat content of 0.77, protein content of 16:28 value, carbohydrate content of 31.4, ash content of 1:46 and water content of 9.44.
Corn straw and coffee bean waste as a medium and source of nutrients needed for the growth of mycelium white oyster mushroom (P. ostreatus). This research has been carried out at the Microbiology Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, Tadulako University. The purpose of this study was to determine the growth of mycelium and the characteristics of white oyster mushroom (P. ostreatus) in the formulation of corn straw and coffee bean waste media. This study was designed in a completely randomized design (CRD), consisting of seven treatments and three replications, namely P1 (100% corn straw powder), P2 (95% corn straw powder + 5% coffee bean waste), P3 (90% corn straw powder + 10% coffee bean waste), P4 (85% corn straw powder + 15% coffee bean waste), P5 (80% corn straw powder + 20% coffee bean waste), P6 (75% corn straw powder + 25% coffee bean waste), P7 (70% sawdust + 20% rice bran + 10% corn flour as a positive control). The results showed that corn straw and coffee waste which were used for growth media of white oyster mushroom mycelium (P.ostreatus) could be used as basic media because mycelium could grow well in all treatments. The growth rate of white oyster mushroom mycelium in P3 treatment enjoyed very fast growth and P6 treatment showed very slow growth. The highest number of colonies was in treatment P3 6.40x1011CFU/grand the lowest number of colonies was in treatment P6 2.66x1011CFU/g. Treatment P3 takes a shorter time to fill the culture bottles, which is 30 days, while P6 takes a longer time to fill the culture bottles, which is 48 days.
This study aims to know the basic media with sago pulp supplementation which can be formulated into a medium for producing white oyster mushrooms and also to know the comparison of the right media and supplements in the formulation to give maximum oyster mushrooms production. In this study using a comparison with sawdust substrate and sago pulp to see how effective the sago pulp substrate as a supplement media for the oyster mushroom production. the program used is experimental designed in Completely Randomized Design (CRD), consists of three replications so that twelve experiments were obtained. The treatment arrangement is M1: Base media without supplements (controls), M2: 90% base media + 10% sago pulp, M3: 80% basic media + 20% sago pulp, M4: base media 70% + sago pulp 30%. The observation parameters used in the study are mycelium growth, fruit body growth, biological efficiency and measurement of protein levels in the fruit body of the oyster mushroom. The results showed that the addition of sago pulp in the media of oyster mushroom production had no effect on the growth of oyster mushrooms. This can be seen from the media of production of M1 (without the addition of sago pulp) experiencing a higher growth rate of mycelium compared to other treatments. The addition of sago pulp has an effect on the levels of oyster mushroom protein. This can be seen from the protein content of oyster mushrooms in M2 production media which have high protein content. Normal levels of white oyster mushrooms in sawdust media range from 18% -20%. This is due to the mixing of wood powder as a production medium and 10% sago pulp as supplementation to produce more nutrient levels.
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