THE EFFECT OF JAMU FORMULAS ON BODY WEIGHT, ANTIOXIDANT ACTIVITIES, AND ANTIBODY TITER IN CHICKEN / Pengaruh Jenis Jamu terhadap Bobot Badan, Aktivitas Antioksidan dan Titer Antibodi Ayam

Medicinal plants are useful to increase body immunity, body weight, appetite, and improve health both for human and animal. The research aimed to obtain functional drink formula for chicken, called jamu, made with spices and medicinal plants. These trials consisted of 3 activities; first, raw materials preparation include fermentation and extraction, second, functional drink formulation in form liquid and powder with pH and IC50 value as parameters, third, efficacy test of formulas that had the strongest antioxidant. The treatments were categorized as group I (chicken were fed with jamu, without vaccination), group II (fed with jamu for two weeks then vaccinated), group III (jamu feeding complemented by vaccination), group IV (control, only vaccination). The third activity was arranged in a randomized block design with 6 replications. Parameters observed were body weight increment and antibody titer. The fermentation time and formula composition showed no significant effect on pH until the third day (4.31 - 4.68), but they indicated significant effect on pH from the fourth day, declined until the seventh day (3.65-4.26). The type and compositions of the formula significantly affected IC50 value. The smallest of IC50 value of liquid and powder formulas were 7796.25 ppm and 244.57 ppm, respectively. The incremental body weight regarding liquid, powder, and control formulas were 365.55 g / week, 351.22 g / week, and 326.66 g / week, respectively. The highest antibody titer was at group III that had 4.50 (log 2), whereas control was 3.30 (log2). The combination feeding, jamu formula and vaccine, was able to increase body weight increment and antibody titer on chicken.Keywords: medicinal plants, functional drink, IC50, broilers, antibody titers AbstrakTanaman obat digunakan untuk meningkatkan daya tahan tubuh, bobot badan, nafsu makan, mencegah penyakit, serta pemulihan kesehatan manusia dan hewan. Penelitian bertujuan mendapatkan formula minuman fungsional untuk ayam berbasis tanaman rempah dan obat. Kegiatan meliputi 3 aktivitas (1) Penanganan bahan baku, fermentasi dan ekstraksi (2) Formulasi minuman fungsional (cair dan serbuk) dengan parameter pH dan nilai IC50. (3) Uji efikasi formula cair dan serbuk yang menghasilkan aktivitas antioksidan terkuat. Perlakuan: kelompok I, ayam hanya diberi formula jamu selama dua minggu, kelompok II, ayam diberi formula jamu selama dua minggu sebelum vaksinasi, kelompok III, ayam divaksin sebelum diberi formula jamu selama dua minggu, kelompok IV, ayam hanya divaksinasi. Kegiatan (3) menggunakan Rancangan Acak Kelompok dengan 6 ulangan dan parameter pengamatan yaitu penambahan bobot badan dan titer antibodi. Waktu fermentasi dan komposisi formula tidak menunjukkan efek yang signifikan pada pH sampai hari ketiga (4,31-4,68), namun signifikan pada hari keempat ditandai dengan penurunan pH sampai hari ketujuh (3,65-4,26). Jenis dan komposisi formula secara signifikan mempengaruhi nilai IC50. Nilai IC50 terkecil dari formula cair adalah 7796,25 ppm dan serbuk 244,57 ppm. Kenaikan berat badan dengan formula jamu cair yaitu 365,55 g / minggu, serbuk 351,22 g / minggu dan kontrol 326,66 g / minggu. Titer antibodi tertinggi adalah 4,50 (log2) yang ditunjukkan oleh kelompok III, sedangkan kontrol 3,30 (log2). Minuman fungsional (jamu) ditambah dengan vaksinasi mampu meningkatkan pertambahan berat badan dan titer antibodi ayam.Kata kunci: Tanaman obat, minuman fungsional, IC50, ayam broiler, titer antibod

Pengaruh Pelayuan Dan Penyulingan Terhadap Rendemen Dan Mutu Minyak Serai Wangi (Cymbopogom nardus)

Demand for essential oils is increasing one of them is citronella oil. In addition to the  cosmetic industry, aromatherapy, medicine and pesticide plant, citronella oil can also be used as a biofuel that can support the development of agricultural systems-bioindustry and waste for livestock feed. To fulfill demand for quality citronella oil, needed an effectiveprocessing technology.The research aims to gain processing technology to increase the production and quality citronella oil. The research using completely randomized design consisting of two factors and replications. The first factor is the time of wilting (A) consists of 5 levels: a1 (fresh), a2 (2 days), a3 (4 days), a4 (6 days), a5 (8 days), and a6 (dried). The second factor is distillation time (B) consists of 3 levels: b1 (2 hours), b2 (4 hours), and (6 hours). Parameters observed were water content, oil yield, oil quality, and physico-chemical properties of the oil. The results showed, wilting time and refining effect on the yield and quality of citronella oil. The essential oil yield ranged from 0.28 to 0.69% of fresh ingredients, wilt and dry from 1.30 to 2.17% from 1.09 to 1.42%. The longer it wilting, the resulting oil yield higher. Total geraniol fresh citronella 78.23%, wilted material 83.12 to90.22% and dry matter 83.68%, while sitronellal content each by 38.40%, 31.11 to 34.82%, and 33,36%. Citronella oil of processing technology effectively is wilting for two days and 4 destilation time 4 hours.Keywords: Cymbopogon nardus), withering, distillation, geraniol, citronella

Teknik Pelayuan dan Penyulingan Untuk Menghasilkan Minyak Timi Berkualitas

The utilization of medicinal plants for health and increasing treatment at this time. The number of traditional medicine industry is increasing so the demand for medicinal plants as raw material for the drug also increased. The quality of raw materials is very important to note because the drugs associated with efficacy. And refining research techniques to produce a withering thyme oil quality testing has been carried out in the Laboratory of the Research Institute for Spices and Medicinal Crops, Bogor from January to December 2013. The objectives research was to obtain raw materials that meet the standards. The thyme, the first factor is the length of withering (0, 2, 4, and 6 days) and a long second distillation (2, 4 and 6 hours). The research design using factorial completely randomized design with three replications. Observation parameters consist of oil yield, refractive index and content thyme oil thymol. Thyme oil quality is affected by withering and distillation. The optimal distillation techniques found in withering thyme for 6 days and 6 hours distillation. Keywords: Thymus vulgaris L, withering, distillation, extraction and thymo

Pengaruh Cara Pengeringan dan Teknik Ekstraksi Terhadap Kualitas Simplisia dan Ekstrak Meniran

Mutu simplisia dipengaruhi oleh kadar air, warna dan aroma. Simplisia dapat diolah lebih lanjut menjadi ekstrak. Mutu ekstrak dipengaruhi oleh mutu simplisia dan teknik ekstraksi. Proses pengeringan merupakan salah satu faktor penentu kualitas simplisia. Tujuan penelitian untuk mendapatkan cara pengeringan dan ekstraksi untuk menghasilkan simplisia dan ekstrak meniran terstandar. Penelitian dilaksanakan di Laboratorium Pengujian Balai Penelitian Tanaman Rempah dan Obat, Bogor. Penelitian terdiri dari dua sub kegiatan (1)cara pengeringan simplisia meniran dan (2) Proses ekstraksi meniran. Pengeringan meniran terdiri dari tiga cara, (1) matahari (2) matahari ditutup dengan kain hitam (3) alat pengering (blower). Parameter pengamatan: : kadar air, rendemen simplisia, kadar abu, kadar abu tak larut asam, kadar sari air, kadar sari alkohol, kadar tanin, kadar flavonoid dan unsur mineral. Sedangkan proses ekstraksi terdiri dari dua faktor yaitu (1) kehalusan partikel bahan terdiri atas 20, 40 dan 60 mesh, dan (2) lama ekstraksi yaitu 2, 4, dan 6 jam. Parameter pengamatan: rendemen, kadar tanin dan kadar flavonoid ekstrak. Penelitian menggunakan Rancangan Acak Lengkap Faktorial dengan tiga ulangan. Hasil penelitian menunjukkan, cara pengeringan tidak berpengaruh nyata terhadap mutu simplisia meniran. Rendemen simplisia berkisar antara 20,12-20,92%, kadar tanin 3,97-4,97%, dan kadar flavonoid 0,33-0,47%. Hasil sidik ragam menunjukkan ukuran partikel bahan berpengaruh nyata terhadap rendemen, kadar flavonoid dan tanin ekstrak meniran, sedangkan lama ekstraksi tidak berpengaruh. Ukuran partikel bahan yang optimal adalah 60 mesh untuk rendemen dan kadar flvonoid dan 20 mesh untuk tannin. Kata Kunci : Philanthus niruri L, pengeringan, simplisia, ekstraksi, tannin, flavonoi

PENGARUH KEHALUSAN BAHAN DAN LAMA EKSTRAKSI TERHADAP MUTU EKSTRAK TEMULAWAK (Curcuma xanthorriza Roxb)

The Influence Of The Particle Size And Length Of Extraction On The Yield And Quality Of Curcuma Extract (Curcuma xanthoriza)The effect of suitable method condition to quality of Curcuma extract, was conducted in the Laboratory at Post Harvest Technology Labora-tory of Research Institute for Aromatic and Medi-cinal Crops Bogor from Mart to May 2006. The objective of this experiment to find out the suita-ble method condition to get quality Curcuma ex-stract. Randomized complete design with factorial was used and using 2 replications. The trearment divided 2 factors, they are material of particle size and duration of extraction. Two particles size inclu-ding 40 and 60 mesh, and three lengths of ex-traction including 4, 6 and 8 hours were tested. The result showed that the particle size influen-ced the extract yield, curcumin content, oil con-tent and xanthorizol content in the extract. Mean while, the length of extraction influenced the ex-tract and oil content. The highest Cur-cumin content is 2.88% obtained from 40 mesh particle size material, while Xanthorizol content is 14.25% obtained from material with 60 mesh of particle size.

EFFECTIVITY OF DRYING METHODS TO MINIMIZE AFLATOXIN OF DRIED NUTMEG

Indonesian nutmeg export is constrained due to aflatoxin content that exceeds the minimum limit. This study was aimed at examining the effectiveness of three drying types of nutmeg to diminish aflatoxin contamination. The three drying types tested were (a) the rack type house with a source of solar energy heat combined with a kerosene stove fire, (b) the drying bases one meter above the ground with or without a black cloth cover, and (c) the floor drying 5 cm above the ground with or without black cloth cover. Unpeeled nutmegs were dried in the drying racks until they dried (sound when shaken by hand). After that they were. peeled and redried in the same type of dryer. Observation parameters included temperature, humidity, drying time, moisture content, oil content, oleoresin, myristicin, and aflatoxin content. The results showed that the drying time in the house-type drying rack was 51.5 hours, longer than the para-para and drying floor (30 hours). The temperature during drying in the drying house was 35.6-37.310C lower than the other two types of dryers. However, its humidity was the highest (40.71-49.33%). The moisture content of shelled nutmegs and peeled nutmegs from all drying types fulfill the requirements (< 10%). The total aflatoxin contamination in shelled nutmegs and peeled nutmegs was < 3.28 µg/kg, while B1 aflatoxin was < 1.06 µg/kg, so that they fulfilled SNI standard. All three drying types can be recommended to be tested further in field scale.Keywords: Nutmeg, Myristica fragrans, drying technology, seed quality

PENGARUH JAMU HERBAL SEBAGAI ANTIKOKSIDIA PADA AYAM PEDAGING YANG DIINFEKSI Eimeria tenella

ABSTRA