PENGARUH DOSIS INOKULUM DAN WAKTU FERMENTASI OLEH RHIZOPUS ORYZAE TERHADAP PENINGKATAN NILAI GIZI BUNGKIL BIJI JATROPHA CURCAS L.

The Jatropha curcas oil extraction process potentially produce 1 (one) ton/ha of seed cake of 5 ton of Jatropha curcas fruit process into 2 ton/ha of Jatropha curcas oil. This solid organic waste has high potency as broiler feeding. However, the problem is the nutrition value of jatropha seed cake, because the seed cake contains too high raw fat and raw protein that can not be digested directly. Fermentation is one of the method to improve the nutrition value of seed cake. In this research, Rhizopus oryzae was used as fermentation agent of jathropa seed cake. This research is aimed to obtain the optimal inoculum dosage and fermentation duration to improve nutrition value of Jatropha curcas seed cake. The experiment used random factorial method with three times repetition. The factor for the first treatment is fermentation duration, 72 hours, 96 hours and 120 hours. The factor for the second treatment was inoculum dosage, that comprised three degree, 2 g/kg, 3 g/kg, and 4 g/kg. Measured parameter were proximate analysis of raw protein and fat content of fermentation product. The research’s result shows the change of nutrient content in Jatropha curcas seed cake after fermentation. The results showed that highest increase of raw protein (7,97%) was achieved by 3g/kg inoculum dosage and 120 hours fermentation duration. The highest decrease in raw fat (82,46,%) achieved by 4g/kg inoculum dosage and 96 hours fermentation duration. From its effectivity, it is obtained that the optimal inoculum dosage is 3 g/kg with optimal fermentation duration which is 120 hours that yield the best nutrient quality in Jatropha curcas seed cake fermentation

Detoxification Through Fermentation By Consortium Of Aspergillus Niger And Neurospora Sitophila Towards The Degree Of Forbol Esther And Nutrition Value Of Jatropha Curcas L. For Broiler’s Feed

Seedcake of Jatropha curcas L seed is a by product of biodiesel processing. Hard fibers and tiny raw protien is potentially useful as alternative feed for Broilers. So far, the use of Jatropha as feed is restricted due to the toxin of forbo loster. To increase the quality of seedcake, detoxification through biological fermentation was carried out. The research is aimed at achieving the followings: (1) obtaining the best product of the seed of Jatropha curcas L fermented by the consortium of Aspergillus niger ; (2) obtaining the lowest degree of anti-forbol esther nutrition as the result of the first stage research., and; (3) deciding on the quality of fermented seed of Jatropha curcas L by measuring metabolical energy. The degree of forbol esthered was measured at the laboratory of Psycho-Chemistry of Bandung Institute of Technology. The experiment employed experimental design, that is, Complete Randomization Factorial design (3 X 3). The three A-factor (dosage of consortium inoculum of Aspergillus niger and Neurospora sitophila is d1 = 2 g, d2 = 3 g, d3 = 4g) and the three B- factor (the time spent for fermentation of Aspergillus niger and Neurospora sitophila is t1 = 72 hours, t2 = 96 hours, nd t3 = 120 hours). This was repeated as much as 3 times. Data analysis was carried out by using variant analysis technique. To identify the diference between the treatments, Duncan Multiple Distance Test was employed. The research reveals that Jatropha curcas L fermented by consortium of Aspergillus niger and Neurospora sitophila with the dosage: 3 g inoculum and 96 hours of fermentation could best increase the nutrition value, that is, increasing Crude Protein as much as 16.88%, decreasing raw fat as much as 63.89%, and decreasing raw fiber as much as 14.96%. The highest decrease of forbol esther was achieved by substrate fermented by Aspergillus niger and Neurospora sitophila with the dosage of inoculum: 3 g and 3 hours of fermentation, that is, 79,69% with metabolical energy as much as 3849 kkal/kg

PENGARUH DOSIS INOKULUM DAN WAKTU FERMENTASI OLEH RHIZOPUS ORYZAE TERHADAP PENINGKATAN NILAI GIZI BUNGKIL BIJI JATROPHA CURCAS L.

The Jatropha curcas oil extraction process potentially produce 1 (one) ton/ha of seed cake of 5 ton of Jatropha curcas fruit process into 2 ton/ha of Jatropha curcas oil. This solid organic waste has high potency as broiler feeding. However, the problem is the nutrition value of jatropha seed cake, because the seed cake contains too high raw fat and raw protein that can not be digested directly. Fermentation is one of the method to improve the nutrition value of seed cake. In this research, Rhizopus oryzae was used as fermentation agent of jathropa seed cake. This research is aimed to obtain the optimal inoculum dosage and fermentation duration to improve nutrition value of Jatropha curcas seed cake. The experiment used random factorial method with three times repetition. The factor for the first treatment is fermentation duration, 72 hours, 96 hours and 120 hours. The factor for the second treatment was inoculum dosage, that comprised three degree, 2 g/kg, 3 g/kg, and 4 g/kg. Measured parameter were proximate analysis of raw protein and fat content of fermentation product. The research’s result shows the change of nutrient content in Jatropha curcas seed cake after fermentation. The results showed that highest increase of raw protein (7,97%) was achieved by 3g/kg inoculum dosage and 120 hours fermentation duration. The highest decrease in raw fat (82,46,%) achieved by 4g/kg inoculum dosage and 96 hours fermentation duration. From its effectivity, it is obtained that the optimal inoculum dosage is 3 g/kg with optimal fermentation duration which is 120 hours that yield the best nutrient quality in Jatropha curcas seed cake fermentation

Pengaruh Dosis Inokulum dan Waktu Fermentasi oleh Rhizopus Oryzae terhadap Peningkatan Nilai Gizi Bungkil Biji Jatropha Curcas L.

The Jatropha curcas oil extraction process potentially produce 1 (one) ton/ha of seed cake of 5 ton of Jatropha curcas fruit process into 2 ton/ha of Jatropha curcas oil. This solid organic waste has high potency as broiler feeding. However, the problem is the nutrition value of jatropha seed cake,because the seed cake contains too high raw fat and raw protein that can not be digested directly. Fermentation is one of the method to improve the nutrition value of seed cake. In this research,Rhizopus oryzae was used as fermentation agent of jathropa seed cake. This research is aimed to obtain the optimal inoculum dosage and fermentation duration to improve nutrition value of Jatropha curcas seed cake. The experiment used random factorial method with three times repetition. The factor for the first treatment is fermentation duration, 72 hours, 96 hours and 120 hours. The factor for the second treatment was inoculum dosage, that comprised three degree, 2 g/kg, 3 g/kg, and 4 g/kg. Measured parameter were proximate analysis of raw protein and fat content of fermentation product. The research’s result shows the change of nutrient content in Jatropha curcas seed cake after fermentation. The results showed that highest increase of raw protein (7,97%) was achieved by 3g/kg inoculum dosage and 120 hours fermentation duration. The highest decrease in raw fat (82,46,%) achieved by 4g/kg inoculum dosage and 96 hours fermentation duration. From its effectivity, it is obtained that the optimal inoculum dosage is 3 g/kg with optimal fermentation duration which is 120 hours that yield the best nutrient quality in Jatropha curcas seed cake fermentation

Metode Field Trip Terhadap Kemampuan Literasi Sains Siswa Pada Submateri Plantae

Abstrak. Keberadaan tanaman peneduh di suatu kawasan diantaranya kampus UIN Sunan Gunung Djati Bandung berperan penting dalam ekologi, estetika maupun sarana edukasi. Namun, pendataan jenis tanaman peneduh di kawasan tersebut belum pernah dilakukan. Penelitian ini bertujuan mendata kekayaan jenis tanaman peneduh dan potensi pemanfaatannya di kawasan tersebut. Pengumpulan data menggunakan metode eksplorasi. Pengamatan vegetasi pada tingkatan tiang dan pohon meliputi identifikasi jenis, jumlah individu, tinggi, dan diameter (dbh), sedangkan pada tingkat semai dan pancang pengamatan hanya meliputi identifikasi jenis dan jumlah individu. Pendugaan cadangan karbon diestimasi berdasarkan biomassa dan diameter batang (dbh). Hasil pengamatan menunjukkan bahwa sebanyak 58 jenis dalam 15 suku tanaman peneduh diinventarisasi di kawasan UIN Sunan Gunung Djati Bandung. Syzygium myrtifolium dan Lagerstroemia speciosa mendominasi pada tingkatan semai dan pancang, sedangkan Swetenia mahagoni dan Fellicium decipiens mendominasi pada tingkatan pohon. Lagerstroemia speciosa and S. mahagoni memiliki regenerasi positif, ditemukan pada seluruh tingkatan pertumbuhan. Jenis tanaman peneduh memiliki potensi untuk dikembangkan sebagai obat, tanaman hias, pangan maupun pemanfaatan lainnya. Hasil pendugaan cadangan karbon menunjukkan adanya trend positif dalam penyimpanan cadangan karbon di kawasan tersebut. Kata Kunci : tanaman peneduh, cadangan karbon, UIN Sunan Gunung Djati Bandun

Distribution Of Brittle Star (Ophiuroidea) on Rancabuaya Coastal Areas, Garut, West Java

This study aims to determine the distribution of brittle star (Ophiuroidea) in the waters of Rancabuaya coasts,Garut, West Java. The study was conducted in January-April 2016. The method used purposive sampling technique. The results showed that there were eight species (Gymnolophus obscura, Ophiomastix venosa, Clarkcoma canaliculata,Ophiocoma alexandri, Ophiocoma echinata, Ophiocoma valenciae,Ophiocoma erinaceus and Ophiocoma scolopendrina) into 4 genera and 2 families. Rancabuaya coastal has habitat characteristics with three types of substrate (rock, rocky and coral reef substrate) and the water conditions based on the substrate types (DO, pH, temperature, salinity) are in normal condition and suitable for the life of the Ophiurodea. The species of Ophiocoma scolopendrine has the widest distribution compared to other species because the substrate is in accordance with habitat its species. The results of this study can be used as baseline data for future coastal waters management

Antibacterial activity of colostrum kefir against foodborne pathogen bacteria

Colostrum is the first fluid produced from the mammary gland 24 to 72 hours after the postpartum. Here, we have the psychochemical characteristics of fermented colostrum that fermented with kefir grain for 24 and 48 hours and its activity against eight foodborne pathogens. Bacillus cereus, Bacillus pumilus, Staphylococcus aureus, Listeria monocytogenes,Escherichia coli,Salmonella Typhi,Pseudomonas aeruginosa, and Klebsiella pneumoniae were used as test strains, and antibacterial activity was investigated based on inhibitory zones using disc diffusion methods. Psychochemical characteristics and activity varied according to colostrum kefir type and fermentation time. The widest and the strongest antimicrobial activity is obtained after at least 48 hours of fermentation for all colostrum kefir, although the traditional kefir fermentation method is for 18-24 hours at 25 °C. For the type of colostrum kefir K1, K2, P1, and P2 after fermentation for 48 h, it shows that antimicrobial activity increase along with the increasing of titrable acidity and decrease in pH value