Effectiveness of Clove Flower Extract (Syzygium Aromaticum L.) as Analgesic on Licking Time Reaction in Male Mice with Formalin Induction

This research is about testing the effectiveness of clove flower extract (Syzygium aromaticum L.) as an analgesic against the beating time caused by formalin male mice. This research is experimental with the Complete Random Design formula producing four times repetition (N = 4) and divided into five treatment groups (t = 5). Data were analyzed using ANAVA factorial test then followed by Duncan test. All tests are carried out with Product Solutions and Service Statistics (SPSS). The results of research and statistical analysis prove that clove flower extract at a dose of 1% is an effective dose compared to other treatment groups, seen from the amount of time licking male mice which is smaller than other treatment groups. It can be concluded that the administration of clove flower extract has analgesic effectiveness against the reaction of male mice induced by formalin. The concentration of clove flower extract 1% is the most effective in reducing licking time.

Effect of urea in steamed sago waste on rumen fermentation parameters in vitro tested

This study aims to determine urea’s effect in steamed sago waste on rumen fermentation parameters in vitro testing. Sago waste was dried for two days, discarded fibre sticks, steamed for 30 minutes, cooled and dried. Weighed 250 g of steamed sago waste, added urea with levels of 0%, 2%, 4% and 6%. Weighed 0.5 g of samples per treatments, inserted in fermentor tubes, added 10 ml buffer and 10 ml of rumen fluid (1:1). Fermentor tubes are inserted in waterbath with a temperature of 39°C, flowed with CO2 gas and covered with a valved rubber cover. For NH3 and VFA testing, incubation was carried out for 4 hours, while for DMD and OMD testing, incubation was carried out for 48 hours. The data obtained were analyzed using a completely random design with four urea level treatments (0%, 2%, 4%, 6%), with five replications. The results showed that increase of urea level up to 6%, increasing (P<0.01) NH3. The increase of urea level 2%, increasing (P<0.01) VFA, DMD and OMD. The increase of urea levels 4% and 6%, not significant effect on DMD and OMD, while at urea level 6%, decreasing (P<0.01) VFA. It can be concluded that urea was added in steamed sago waste, have an optimal effect on the rumen fermentation parameters at level 2–4%.

Karakteristik chiffon berbahan baku tepung pisang lewat matang

Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used. Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different. Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.

An Adaptive Design for Item Parameter Online Estimation and Q-Matrix Online Calibration in CD-CAT

The implementation of cognitive diagnostic computerized adaptive testing often depends on a high-quality item bank. How to online estimate the item parameters and calibrate the Q-matrix required by items becomes an important problem in the construction of the high-quality item bank for personalized adaptive learning. The related previous research mainly focused on the calibration method with the random design in which the new items were randomly assigned to examinees. Although the way of randomly assigning new items can ensure the randomness of data sampling, some examinees cannot provide enough information about item parameter estimation or Q-matrix calibration for the new items. In order to increase design efficiency, we investigated three adaptive designs under different practical situations: (a) because the non-parametric classification method needs calibrated item attribute vectors, but not item parameters, the first study focused on an optimal design for the calibration of the Q-matrix of the new items based on Shannon entropy; (b) if the Q-matrix of the new items was specified by subject experts, an optimal design was designed for the estimation of item parameters based on Fisher information; and (c) if the Q-matrix and item parameters are unknown for the new items, we developed a hybrid optimal design for simultaneously estimating them. The simulation results showed that, the adaptive designs are better than the random design with a limited number of examinees in terms of the correct recovery rate of attribute vectors and the precision of item parameters.

Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used hedonik test according to Kruskal-Wallis method. The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g and R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g gave a significant difference (P <0.05) to the aroma and TPC values while the texture had no significant effect (P>0,05). But the best texture value is at the level of 10g roselle flour. Conclusion, The level of roselle flour influences the value of the aroma of jerky and can reduce the total bacterial growth in the pork jerky. The best activity level of 15g roselle flour can reduce the lowest total bacterial colony.

The use of artificial feed in Haliotis squamata farming in submerged cage culture system at Lae-Lae island, Makassar

This study investigated the use of a combined formula of artificial feed and fresh marine algae Gracilaria sp in a submerged cage culture system and its effect on Haliotis squamata relative growth and survival rates. The experiment was performed in Lae-Lae Island, Makassar from May to October 2016. The sample Abalone juvenile larvae were 1.5 cm in size and stocked at a density of 30 pcs/cage. The cage size was 30 cm x 15 cm x 7 cm and equipped with a 2-inch Paralone pipe. This experiment employed a completely random design (CRD) with 3 treatments and 3 replicates. The applied treatment included the combination of artificial feed and fresh marine algae Gracilaria sp. Each treatment included: A. 25% artificial feed + 75% fresh marine algae, B. 50% artificial feed + 50% fresh marine algae, C. 75% artificial feed + 25% fresh marine algae, and was given at the proportion of 20% of the abalone's weight. The results of the study indicated that the use of a combined artificial feed with fresh marine algae (Gracilaria sp.) had no significant effect on relative growth and survival rates of Haliotis squamata. Although feed treatment did not significantly affect the relative growth and survival rate, descriptively, treatment A contributed to the most optimal relative growth and the survival rate compared to treatments B and C.

Pengaruh Ekstrak Daun Kepayang (Pangium edule Reinw.) sebagai Bahan Pestisida Nabati pada Mortalitas Ulat Grayak (Spodoptera litura F.)

Grayak caterpillar is a pest that always attacks the crops of horticultural and vegetables in Indonesia every growing season that causes farmers to experience crop failure. Kepayang plants contains some secondary metabolite compounds including high glycocyanide acid in each part of the plant. The purpose of this study was to determine the effect and optimal dosage of kepayang leaf extract as a vegetable pesticide on grayak caterpillar mortality. This research used Non-Factorial Randomized Complete Random Design (RCRD) with four treatments in two observation times and each treatment there were three replications. The extraction was done by maceration method using aceton p.a and thickened using rotary evaporator. Mustard as grayak caterpillar feed is dipped in kepayang leaf extract with three dose levels of 1.5gr / L, 1.75gr / L, and 2gr / L is observed for 72 hours and 96 hours. The results showed that pepper leaf extract had an effect on mortality of grayak caterpillar. Variant dose of pepper leaf extract (1.5gr / L, 1.75gr / L, and 2gr / L) in this study have the same cidal effect on grayak caterpillar.

APLICATION OF CATFISH FLOUR ON TEXTURE AND HEDONIC PROFILES OF PEMPEK LENJER

African catfish flour can be used for making pempek from premix flour. The objective was to study the effect of the catfish flour and compare tapioca and wheat flour to the texture and hedonic profiles of pempek lenjer from premix flour. The methods consisted of making catfish flour and pempek from premix flour. The treatments were catfish flours of 15%, 20%, and 25% and a comparison of tapioca and wheat flours of 1:1, 2:1, and 3:1, respectively. Analysis on catfish flour was yield and proximate characteristics, as well as analysis on pempek lenjer, were texture profiles of hardness, springiness, and stickiness, and hedonic profiles of color, aroma, taste, and springiness texture. A complete two-factor random design and Duncan’s post hoc analysis were used in the research. The results showed that catfish flour has a yield of 20%, moisture of 6,6%, ash of 1,54%, protein of 50,94%, fat of 16,75%, and carbohydrate of 24,17%. In addition, the more the catfish flour and the less the tapioca used led to the lower the hardness and the higher the springiness of pempek lenjer. However, it did not significantly affect the stickiness. The hedonic analysis showed that this pempek has a high preference value on all parameters. The texture profiles and hedonic test produced a combination of catfish flour of 20% and a comparison of tapioca and wheat flour of 2:1 as the chosen product in this research.

Pengaruh Macam dan Konsentrasi Ekstrak Tomat Terhadap Pertumbuhan Anggrek Cattleya Secara In Vitro

The research was aimed to observe the influence of kinds and dosage of tomato extract on growth of orchid Cattleya planlet in the Murashige and Skoog media. The experiment was arranged in a completely random design (2 x 3) + 1 control with three replications. The first factor was maturity of tomato consisted of 2 levels i.e riped and green tomato. The second factor was dosage of tomato extract consisted of 100 gram/liter, 150 gram/liter, 200 gram/liter, and with no tomato extract as control. Result of the research indicated that application of 100 g/liter of ripening tomato extract gave the better growth of Cattleya orchid than the other treatments.

Arc stability characterization of double coated electrodes for hardfacing

The aim of this work is to establish the influence of the relative position of the alloy charge C-Cr-Mn in the structure of the coating of rutile electrodes for hardfacing, on the operational behavior (arc stability). For this, three variants of electrodes with similar chemical composition are elaborated in the metallic core and the coating, differentiating only in the relative position that occupies the alloy charge (C-Cr-Mn) in the structure of the coating: internal, external and homogeneous. For the development of the research a completely random design is used. The operative characterization of the electrodes is performed in terms of the arc stability. In conclusion, it can be seen that the position of the alloy load influences the operation behavior (stability of the arch). The variant of internal alloy charge in the coating presents the better arc stability performance.