Broiler chicken is one of the poultry products that are very susceptible to damage due to exposure to microbes, temperature, and light. In these conditions, indicators are needed to play a role in informing related changes in the product quality. The butterfly pea can be used as an indicator because it contains anthocyanin which can change color due to the influence of pH. The objective of this study was to obtain the best indicator film formulation and to determine the film response in detecting the level of damage of the chicken meat through parameters of color change, thickness, pH, TPC, and TVBN. The methods in this research were the extraction of butterfly pea, making indicator films, and applying the film to chicken meat, and physical and chemical analysis of the product. Anthocyanin was applied to the indicator film with levels of PVA and chitosan 20:80 with the addition of 5 mL of dye. The change in color of the indicator could be seen at the 24-hour mark, which was a yellowish-green color. The pH value of broiler chicken meat had entered the post-rigor stage at 24 hours with a pH value of 6.595±0.049. The TVBN regression value showed that broiler chicken meat was not safe for consumption after being stored for 4 hours and 23 minutes of 40 mgN/100 g. The TPC test that has been performed in chicken meat showed that the chicken meat was not safe for consumption in storage between 0 to 8 hours at 5.598±0.068 log CFU/g to 8.322± 0.053 log CFU/g. Keywords: anthocyanin, discoloration, pH indicator, TVBN
Kefir is beverage fermented product, it is usually made from milk. However, there is an arising concern about lactose intolerant. Therefore, taking benefit of herbal tea solution as raw material of kefir will give multiple benefits. The used tea solution was made from keji beling leaves (Strobilanthes crispus L.) which has many benefits. Kefir beverage is probiotic beverage which is beneficial for digestion health and can keep immune system, as well as keji beling tea which is rich in antioxidants. The used design in this research was Complete Randomized Design (Rancangan Acak Lengkap) with 4 levels of treatment namely: concentration of keji beling 0%, 10% and 15% with fermentation duration of 12 hours and 24 hours. Based on the research result pointed out the obvious effect between treatment toward pH, total polyphenols, total acetic acid, and total glucose with p score = 0,00. The result of lactic acid bacteria (BAL) total is 1,914 x107 CFU/mL and yeast total is 1,532 x 107 CFU/mL on concentration of 15% kefir of keji beling tea with fermentation duration of 24 hours. Result for organoleptic test shows the obvious effect (p=0,00) between the treatment toward parameters of taste, aroma, color and power. Panelist takes pleasure on the treatment P1 with concentration of horsewhip tea 150% in fermentation duration of 24 hours. Key words : Kefir, Keji beling tea (Strobilanthes crispus L), Fermented Beverage.
Environmental conditions caused by air pollution are so large that it impacts on changes in the ecosystem that affects all aspects of human life. Climate change is caused by increasing greenhouse gases in the earth's atmosphere because the Earth's atmosphere receives more carbon than it releases. This study aims to determine the potential of biomass and carbon uptake in mangrove stems in Pohorua village, Muna Regency. The research is quantitative descriptive, sampling using the Point Center Quarted Method (PCQM) technique measured around the height of the chest height mangrove tree (DBH). Data analysis was performed using an allometric equation in which each mangrove plant has a specific gravity. Carbon uptake found in mangroves stored in the roots, stems and leaves of mangrove plants, the results of the study showed that mangroves can absorb carbon quickly.
Lentil and chickpea are important winter legumes of Nepal. The experiments were carried out to evaluate the agronomic performance of lentil and chickpea genotypes at research field of Regional Agricultural Research Station (RARS), Bhagetada, Doti, Nepal during winter seasons of 2012 and 2013. The 16 lentil genotypes were evaluated in both years whereas 20 and 14 genotypes of chickpea were evaluated in 2012 and 2013 respectively. The genotypes were evaluated in a randomized complete block design with three replications. The results showed that both lentil and chickpea genotypes indicated differences for their morphological traits namely plant height, flowering, maturity, pods/plant and grain yield. The combined analysis of trials over years showed that lentil genotype namely Black Masuro produced the highest grain yield (790 kg/ha) followed by LG 12 (746 kg/ha) and ILL 3111 (747 kg/ha), respectively. Similarly, chickpea genotypes namely ICCX 840508-31 produced the highest grain yield (953 kg/ha) followed by ICCX 840508-40 (911 kg/ha) and BG 372 (850 kg/ha), respectively. It is suggested that the superior genotypes derived from these experiments could be further evaluated in farmers’ fields before making recommendation for general cultivation
The performance evaluation of maize genotypes at a specific growing region is a key to crop improvement. The objectives of this study were to evaluate grain yield of maize genotypes at Bijayanagar (Mahatgaun VDC) and Tallo Lorpa (Dillichaur VDC), Jumla District of Nepal during spring seasons of 2012 and 2013. The maize genotypes were significant (P< 0.05) for grain yield, days to tasseling and silking and disease scoring where as anthesis-silking interval, plant height and ear height were non significant. The pooled analysis of the results showed that the highest grain yield was produced by Ganesh-1 (4830 kg/ha) followed by KKT-POP (4408 kg/ha), KKT-14 (3952 kg/ha) and MGU-08 (3913 kg/ha, respectively. From this study, Ganesh-1, KKT-POP, KKT-14 and MGU-08 could be preferable choice for cultivation in Jumla district of Nepal.
