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Quality and Proportion of Friesian Holstein Bull Sperm Using Egg White Albumin Sedimentation Sexing Method with Different Gradients
No full textThis study aims to evaluate the effect of different gradients on the quality and proportion of sexed semen using the egg white albumin sedimentation method. This study was conducted at the Singosari Artificial Insemination Center in Malang, using Friesian Holstein semen with an average fresh motility of >70%. The study was conducted experimentally with 10 replicates and 2 treatments, namely T1 = egg white sedimentation sexing with 2 gradients (30% and 50%) and T2 = egg white sedimentation sexing with 3 gradients (30%, 40%, and 50%). The parameters observed included motility, viability, abnormality, membrane integrity, and the proportion of X and Y chromosomes. The quality evaluation results were analyzed using an independent t-test, while the determination of the spermatozoa proportion was analyzed using the Chi-Square test. The results showed that differences in gradients did not have a significant effect (p 0.05). In conclusion, spermatozoa separation using 3-gradient egg white albumin sedimentation tended to provide more efficient separation while maintaining spermatozoa quality, although no significant differences were observed compared to the 2-gradient method
Comparative In Vitro Analysis of Protozoan Genus Responses to Antiprotozoal Agents from Extracts,
No full textThe purpose of this study was to compare the in vitro antiprotozoal activity of Albizia chinensis leaf, Albizia chinensis extract, and commercial saponin against rumen protozoa. The process began with a six-hour incubation of Etawa crossbred goat rumen fluid under controlled anaerobic conditions. DNA was extracted and amplified using 18S rRNA primers, and amplicons were sequenced using Oxford Nanopore technology to identify the composition of prozoal genera. The analysis showed that the treatment inhibited several protozoan genera, with variations in spectrum and intensity. The strongest and broadest inhibition value was shown by commercial saponin and eliminated genera such as Entamoeba and Isotricha. Albizia chinensis leaf extract showed selective inhibition, while coarse flour provided a milder but broader effect, this could occur due to the synergism between saponins, flavonoids, and the fiber matrix. The results of the study inform that the level of processing will affect the specificity and potency of antiprotozoal activity. Albizia chinensis based products offer a sustainable plant-based alternative that can reduce protozoa and rumen methane production. This study recommends further research on bioactive compound profiles and in vivo validation to optimize the use of A. chinensis as a natural feed additive for ruminant microbial management
Drying Methods Comparison of Carrot (
No full textThis study was conducted to compare the effects of different drying methods on the L*a*b color and carotene content of carrot. The research method used a descriptive comparative approach. Carrots were obtained from the market and cleaned with running water, cut into thin slices approximately 2 mm, and blanched using 90°C water for 3 minutes, then transferred into ice-cold water to stop the cooking process. Carrots were then divided into two groups, one for each drying method. The first group was a vacuum dryer, and the second was an oven, both were at 60°C. Both methods were used until the sliced carrots became crisp and could be ground into powder. Carrot powder was then examined using CIELAB to determine the value of each color and extracted and analyzed using spectrophotometry for the carotene content. Obtained data, then analyzed using a t-test to determine the significance of drying methods on each color value. The results showed a significant difference in all color components between the drying methods. Oven drying produced lighter carrot powder (higher L* value), while vacuum drying resulted in stronger red-yellow tones (higher a* and b*) and higher total carotene content. This indicates that greater carotene retention is associated with deeper color intensity. The vacuum process likely reduced pigment oxidation, preserving carotenoids more effectively, whereas oven drying caused higher oxidation despite producing a brighter appearance
Vegetable Oils as Fat Enhancers in Processed Cheese: Effects on Texture, Protein Interactions, and Lipid Profile - A Review
No full textVegetable oil as a fat enhancer in processed cheese formulations is an important strategy for developing healthier, more sustainable, and economical food products. This review was conducted as a narrative literature review based on peer-reviewed publications published between 1984 and 2025, retrieved from major scientific databases. This study aims to review the effect of substituting various vegetable oils on processed cheese characteristics, including texture, protein interactions, and fat profiles, and to identify the potential applications of coconut, canola, corn, and sunflower oils in cheese-based food systems. The results show that the physicochemical characteristics of each oil, such as fatty acid composition, melting point, and polarity, significantly affect the functional performance of processed cheese. Coconut oil enhances thermal stability but tends to produce a denser texture, whereas canola and sunflower oils promote softer textures and more elastic protein structures. Corn oil improves the nutritional fat profile but is more susceptible to lipid oxidation. Protein interactions indicate that unsaturated oils support protein matrix homogeneity, while saturated oils increase aggregation potential. Meanwhile, the fat profile of processed cheese changes significantly depending on the type of oil used, influencing nutritional quality and product stability. This review provides an integrated food science perspective on vegetable oil-based processed cheese formulations and highlights future opportunities for optimizing oil blends and emulsion-based technologies
Chemical, Physical Properties and Preferences Level of Snack Bars from Gembili Flour, Purple Yam Flour and Red Beans
No full textSnack bars are emergency food provided to meet nutritional needs in certain circumstances. The raw materials used to make it are typically wheat flour and soybeans. In this research, snack bars were made from local tubers, purple yam flour, gembili flour as an energy source, and red beans as a source of protein. This research aims to develop a popular snack bar that can potentially serve as a source of antioxidants. In this research, snack bars were made from purple yam flour: gembili flour (30:70; 40:60; 50:50) and red bean granule (10; 20; 30). The resulting snack bars were tested for color, texture, antioxidants, anthocyanins, and total phenols. The data obtained were tested statistically using a Completely Randomized Design (CRD). If significant differences were found, Duncan's New Multiple Range Test (DNMRT) was used at a 95% confidence level. The results of the study showed that the snack bar made with purple yam flour: flour gembili (50:50) and red bean granule flour 30 were most preferred by the panelists with the criteria of water content 10.94%, ash content 8.53%, fat content 22.09%, texture 2,570 gF, anthocyanin content 27.94 mg/100g db, total phenols 300.36 EGA mg/100 g db, color L = 59.53, a=6.7 and b=9.93
The effect of Zn-Rich Sambiloto (
No full textOne source of natural antioxidants considered safer is the bitter plant, which contains many phenolics and flavonoids and high levels of chlorophyll, so it has the potential to act as an immunomodulator. However, the drying process of bitter leaves can reduce chlorophyll levels. This study aims to evaluate the effect of metallochlorophyll formation on the chemical properties of bitter powder, antioxidant activity, and the immunomodulatory effects of Zn-rich bitter powder in vivo. The materials of this study were bitter powder (SP) and SP powder with metallochlorophyll treatment (SZP). Twenty five male Wistar rats were divided into five groups: G1: normal, G2: negative control, G3: commercial immune-boosting supplement intake (SC), G4: SP intake, and G5: SZP intake. Group G1-5 was fed a standard feed of 20 g/day, and group G2-5 was injected with Staphylococcus aureus at a dose of 0.1 ml/head (108 CFU) intraperitoneally. The results showed that forming metallochlorophyll complexes in sambiloto simplicia will increase total chlorophyll and Zn contents and its antioxidant activity compared to natural sambiloto simplicia powder. Intake of Zn-rich sambiloto simplicia powder was able to significantly reduce SGPT, SGOT levels, and increase SOD compared to intake of original sambiloto simplicia powder
Stakeholder Analysis of Coconut Downstreaming in North Kolaka
No full textCoconut downstreaming represents a strategic pathway to enhance value addition, strengthen agroindustry systems, and increase smallholder incomes in coconut-producing regions of Indonesia. In North Kolaka Regency, downstream development remains constrained by weak institutional coordination, heterogeneous farmer capacities, and limited processing infrastructure. This study aims to identify and map the roles, interests, and influence of key stakeholders involved in coconut downstreaming to support agribusiness and regional development strategies. A mixed qualitative–quantitative approach was applied using stakeholder analysis based on a power–interest framework combined with the Analytic Hierarchy Process (AHP). The results show that the Agriculture and Plantation Office, cooperatives or farmer groups, and processing industries are key actors with high power and interest, driving regulation, extension services, quality upgrading, and agroindustrial investment. The AHP prioritizes shared processing facilities, followed by postharvest and traceability training and cooperative strengthening. These findings highlight the importance of coordinated stakeholder engagement to support inclusive and sustainable agribusiness development at the district level
Estimation of carbon footprint resulting from tuna fishing activities using different fishing gear
No full textTuna fishing is a fishing activity with high fuel use intensity (FUI) that contributes significantly to greenhouse gas emissions. In order to support Indonesia's commitment to the Paris Agreement, efforts to reduce emissions are needed across all sectors, including fisheries. Mapping the carbon footprint (CFP) of tuna fishing activities is essential in identifying key emission points and formulating targeted strategies. This research aims to calculate and compare FUI and CFP from tuna fishing using handline, purse seine, troll line, and longline in several Indonesian fishing ports. Data were obtained through an inventory of previous studies and port statistics. Results showed that FUI ranged from 0.18-2.32 kg/kg, with the highest value for tuna longlines at Palabuhanratu Fishing Port and the lowest for purse seines at Kutaraja Fishing Port. Estimated CFP of tuna ranged from 0.06-1.72 kgCO2eq/kg, with the highest value for tuna longlines at Nizam Zachman Fishing Port and the lowest for purse seines at Kutaraja Fishing Port. Based on each vessel's gear type, size, or location, no specific pattern was found for either FUI or CFP. This research confirms that FUI is influenced by fuel consumption and catch, while tuna CFP is primarily influenced by FUI and composition of the tuna catch
Reproductive biology of the mud crab (
No full textThe mud crab (Scylla serrata) is one of the fisheries resources in Teluk Bogam Village Central Kalimantan, and is utilized by the local community as a livelihood; however, information on its biology is very limited. This study aims to analyze the reproductive biology of the mud crab (Scylla serrata) in the mangrove area of Teluk Bogam Village as a basis for fisheries management. The study was conducted from August 2024 to January 2025, with a total of 215 individuals (93 males and 122 females), caught by fishermen using folding traps. The parameters observed included length frequency distribution, carapace width and weight relationships, condition factors, sex ratio, gonad maturity stages (GMS), first gonadal maturity size, gonado-somatic index, fecundity, and oocyte diameter. The study results showed a sex ratio of 1: 0.76 for mud crabs, with a dominance of females. The peak spawning season for mud crabs is estimated to occur in November. The size at first maturity for males was 113,13 mm, while for females was 116,67 mm. Fecundity ranged from 820,858 to 2,419,923 oocytes. The spawning type of mud crabs is a total spawner, meaning all fertilized oocytes are released simultaneously
Characteristics of candies made from Catfish (
No full textCatfish skin is a by-product from the fishing industry that has potential as a source of collagen and gelatin. An enzymatic hydrolysis process was conducted using the commercial bromelain enzyme pineapple stem extract. The resulting collagen, gelatin and its hydrolysates were then used as basic ingredients in candy making. This study aims to determine the characteristics of candy made from collagen, gelatin and its hydrolysate; determine the effect of the type of raw material on the physicochemical properties of the candy; and determine the biological activity contained in it. The methods employed in this study consisted of the following stages: preparation of catfish skin, pre-treatment of catfish skin, extraction of catfish skin, hydrolysis of collagen and gelatin derived from catfish skin and candy formulation. The results showed that collagen hydrolysate produced through hydrolysis with pineapple stem extract is the best raw material for candy making. The hydrolysate had a pH value of 4.71±0.03; viscosity of 4.71±0.03 mPas; toxicity LD50 value of 1036.83 μg/mL; degree of hydrolysis of 57.42%; and molecular weight range of 9.8-12.7 kDa. The best characteristics were shown by collagen candy from hydrolyzate with pineapple stem extract. The candy produced a protein content of 64.03%; an ash content of 0.31%; a moisture content of 3.48%; and hedonic parameters appearance of 4.20, aroma of 4.73, flavor of 4.70, and texture of 3.00. Candy with the highest antioxidant activity was obtained from collagen hydrolyzed using commercial bromelain enzyme, which amounted to 98.62 μg/mL by the ABTS method and 382.33 μmol/g by the FRAP method