Pengaruh konsentrasi ekstrak daun mimba dan biji pinang terhadap mortalitas keong mas (Pomacea canaliculata L.)

The golden Apple Snail is one of the rice pest that damaging by shredding the leaves of young plant. The common control has some negative impacts on the environment, so that the application of phyto-moluscides becomes a solution forming environmentally friendly agriculture. Neem and areca nut are one of the raw materials that can be used to control golden apple snails. This study aims to determine the effect of the concentration of neem and areca leaf extracts so the result of the study can be information and recomendations for controlling golden apple snail. This study uses a factorial Completely Randomized Design method, the first factor is extract raw material consisting of neem leaf, areca nut, and combination, while the second factor is consentration 0.25 g/L, 0.50 g/L, 0.75 g/L and control, each treatment gets 3 replications. Extract was applied by direct aplication method. Observations are carried out every 12 hours for 96 hours after aplication. The observed variable is behavior change, inhibition of eating activity and golden snail mortality. Data was analyzed by ANOVA then continued whit Duncan’s advanced test. Based on the result on the parameters that have been tested, raw materials and concentration have the effect of changing behavior from the start of the aplication, inhibition of eating activity, even an increase in mortality of up to 100% in the treatment of areca extract and combination application.

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PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i6.22852 ◽

2022 ◽

Vol 6 (6) ◽

Author(s):

Siti Nurhadia ◽

Hermanto Hermanto ◽

Suwarjoyowirayatno Suwarjoyowirayatno

Keyword(s):

Wheat Flour ◽

Chicken Meat ◽

Pomacea Canaliculata ◽

Apple Snail ◽

Chicken Nuggets ◽

Nutritional Values ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Golden Apple Snail ◽

Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

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Molluscicidal activity of Ipomoea batatas leaf extracts against Pomacea canaliculata (Golden apple snail)

Food Research ◽

10.26656/fr.2017.4(s5).003 ◽

2020 ◽

Vol 4 (S5) ◽

pp. 131-137

Author(s):

Noorshilawati A.A. ◽

Nur Suraya A. ◽

Siti Rossiyah S.

Keyword(s):

Ipomoea Batatas ◽

Field Trials ◽

Pomacea Canaliculata ◽

Aqueous Extracts ◽

Apple Snail ◽

Leaf Extracts ◽

Golden Apple Snail ◽

Phytochemical Compounds ◽

Chloroform Methanol ◽

Molluscicidal Activity

This study was conducted to investigate the molluscicidal activity of four different Ipomoea batatas (I. batatas) leaf extracts (hexane, chloroform, methanol, and aqueous extracts) against Pomacea canaliculata (P. canaliculata) and screen the phytochemical compounds of I. batatas leaf extracts. The golden apple snails (size range: 20–40 mm) were exposed to three concentrations (1000, 5000, and 10,000 ppm) of each extract (hexane, chloroform, methanol, and aqueous extracts). The efficacy of the I. batatas extracts was laboratory-tested by submerging the P. canaliculata into paddy-filled water mixed with the extracts and the mortality was observed every 24 hrs for 3 days. The presence of phytochemical compounds such as terpenoids, flavonoids, saponins, tannins, alkaloids, and glycosides were tested. For all extracts, the results showed a positive relationship between the concentration and the golden apple snail mortality, suggesting that all extracts have molluscicidal properties. The study showed more than 50% mortality rate of P. canaliculata after 72 hrs for each treatment. Chloroform and methanol I. batatas leaf extracts at 10,000 ppm showed 100% mortality after 72 hrs due to the presence of saponin. Saponin causes the death of the snails by disturbing their feeding and growth and blocking their breathing process. For further research, it is suggested to conduct the study under field trials in the search for a natural and environment-friendly molluscicide.

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Processing soy sauce from golden apple snail (Pomacea canaliculata) by koji fermentation and addition of pineapple extract (Ananas comosus)

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f060101 ◽

2008 ◽

Vol 6 (1) ◽

pp. 1-7

Author(s):

ELA LAILATUL BADRIAH ◽

SURANTO SURANTO ◽

TJAHJADI PURWOKO

Keyword(s):

Liquid Product ◽

Raw Material ◽

Soy Sauce ◽

Ananas Comosus ◽

Pomacea Canaliculata ◽

Apple Snail ◽

Concentration Variation ◽

Golden Apple Snail ◽

Nutrition Value ◽

Two Phases

Badriah EL, Suranto, Purwoko T. 2008. Processing soy sauce from golden apple snail (Pomacea canaliculata) by koji fermentation and addition of pineapple extract (Ananas comosus). Biofarmasi 6: 1-7. Pomacea canaliculata had high protein content. Pomacea canaliculata could be used as a raw material in the production of soy sauce. Soy sauce is a liquid product made by fermentation or enzymatic. The addition of enzyme in the production of soy sauce can shorten the moromi fermentation process and increase nutrition improve. Bromelain was one of enzyme used in the production of soy sauce. This enzyme can be found in pineapple. The aims of the research were to determine the nutrition value of Pomacea soy sauce including carbohydrate, proteins and lipids contents and to determine the optimal pineapple extract rate in the production of Pomacea soy sauce by koji fermentation. The research was conducted through two phases, which were koji fermentation and continued hydrolysis by using the pineapple extract concentration variation [3:1, 3:2 and 3:3 (koji: pineapple extract)]. Pomacea canaliculata was fermented with Aspergillus oryzae for 7 days until producing koji. Koji was soaked in a salt solution of 20% (1:4, b/v) and added pineapple extract with concentration variation of (3:1, 3:2 and 3:3) for 3 days until it produced moromi. Moromi filtrate with extract pineapple variation (3:1, 3:2 and 3:3) was analyzed for the value of carbohydrate (sugar and starch), protein and lipids. Moromi filtrate was added by the spices and would produce Pomacea sauce. Finally, Pomacea sauce was tested preferably including the flavor, aroma, and color. Preferable test was analyzed by non-parametric statistic with Friedman Test and followed with Wilcoxon Ranking Method. The results of research showed that the value of sugar reduction on Pomace canaliculata sauce with pineapple extract variation of 3:1, 3:2 and 3:3 were 94.0849 mg/g, 132.5846 mg/g and 172.7485 mg/g, respectively. The starch value of Pomacea sauce with pineapple extract variation of 3:1, 3:2 and 3:3 were 35.8643 mg/g, 48.7123 mg/g and 52.5068 mg/g, respectively. The value of proteins content which dissolved on Pomacea sauce with pineapple extract variation of 3:1, 3:2 and 3:3 were 1230.196 mg/g, 1365.891 mg/g and 1475.016 mg/g, respectively. The value of lipids on Pomacea sauce with pineapple extract variation of 3:1, 3:2 and 3:3 were 4.1333 mg/g, 6.9333 mg/g and 7.1333 mg/g, respectively. The data preferable test, aroma and color on Pomacea sauce with pineapple extract variation of 3:3 were preferred than pineapple extract variation of 3:1 and 3:2. If the comparison with commercial sauce, Pomacea sauce was still less be taken a fancy to taste, flavor, and color.

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Effectiveness of Curcuma longa and Cymbopogon citratus Leaf Extracts as Botanical Pesticides for Controlling Golden Apple Snail, Pomacea canaliculata

Regional Conference on Science, Technology and Social Sciences (RCSTSS 2016) ◽

10.1007/978-981-13-0074-5_95 ◽

2018 ◽

pp. 975-982

Author(s):

Siti Hawa Puteh Mansur ◽

Siti Noor Hajjar Md Latip ◽

Farah Wahida Mohd Nawi

Keyword(s):

Curcuma Longa ◽

Pomacea Canaliculata ◽

Apple Snail ◽

Cymbopogon Citratus ◽

Leaf Extracts ◽

Botanical Pesticides ◽

Golden Apple Snail

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EFEKTIVITAS MOLUSKISIDA BERBAHAN AKTIF NIKLOSAMIDA TERHADAP HAMA KEONG MAS (Pomacea canaliculata L.) PADA TANAMAN PADI

JURNAL BIOINDUSTRI ◽

10.31326/jbio.v1i2.312 ◽

2019 ◽

Vol 1 (2) ◽

pp. 98-109

Author(s):

Sukis Ramadhan Putra ◽

Saifuddin Hasjim

Keyword(s):

Active Ingredient ◽

Chemical Control ◽

Pomacea Canaliculata ◽

Apple Snail ◽

Efficient Treatment ◽

Mechanical Control ◽

Randomized Design ◽

Result Show ◽

Golden Apple Snail ◽

Completely Randomized Design

Golden apple snails (Pomacea canaliculata L.) is one of important pests in rice cultivation that could making damage up to 90%. Some attempt to control that often done among them is mechanical control and chemical control by using molluscicide. One of type of molluscicide that is have predominence to control golden apple snail is molluscicide with active ingredient of niclosamide with character contact pesticide. The purpose of this research to know the effectivity of molluscicide niclosamide to control golden apple snail pest by treatment of various concentration. This research was conducted in the Lampeji Village, Jember using Completely Randomized Design with 6 treatment and 4 replication with concentration of molluscicide each of which is 0 ml/l, 1 ml/l, 2 ml/l, 3 ml/l, 4 ml/l, and 5 ml/l. The observed variables is mortality of golden apple snail, crops damage intensity, and total eggs group produced by golden apple snail. The result show that treatments of molluscicide with active ingredient of niclosamide could control golden apple snail with value 61,75% until 89,06%. The effective and efficient treatment is application treatment with value of concentration is 3ml/l with value 84,68%. Application of molluscicide with active ingredient of niclosamide also affected in crops damage intensity. The result of crops damage intensity is coming up with score from 8,28% until 23,03%. Treatments of molluscicide with active ingredient of niclosamide overall could reduce potention of spawn eggs from golden apple snail pest. Eggs only found in control found 1 to 3 eggs group, whereas in P1-P5 no.

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Utilization of Golden Apple Snail (Pomacea canaliculata) Shells as Liming Materials for Pangasius sp Culture in Swamp Fish Pond

E3S Web of Conferences ◽

10.1051/e3sconf/20186804016 ◽

2018 ◽

Vol 68 ◽

pp. 04016

Author(s):

Dade Jubaedah ◽

Marini Wijayanti ◽

Marsi ◽

Nazario Rizaldy

Keyword(s):

Ph Value ◽

Fish Growth ◽

Pomacea Canaliculata ◽

Fish Ponds ◽

Apple Snail ◽

Randomized Design ◽

Golden Apple Snail ◽

Survival And Growth ◽

Completely Randomized Design ◽

Soil And Water

Liming ponds is intended to increase swamp soil and water fish ponds pH. The golden apple snail (Pomacea canalicuata) is one kinds of agriculture pest which is potentially used as material of lime. The golden apple snail shells containing CaO (91.62%) and MgO (1.66%). This study aims to determine the best dosage of lime derived from golden apple snail shells to increase the pH of soil and water, as well as the survival and growth rate of catfish fingerlings. This study used Completely Randomized Design (CRD) with 5 treatments (4 treatments of different dosage of lime derived from golden apple snails and 1 treatment using calcite and 3 replications. The treatments used consisted of different dosages of lime : P1) 4 ton/ha; P2) 5 ton/ha; P3) 6 ton/ha; P4) 7 ton/ha and P5) calcite 6 ton/ha equivalent to CaO. The result showed that maximal pH value of P4 (lime derived from P. canaliculata 7 ton/ha) is almost same as pH of P5 (calcite 6 ton/ha) but P4 is faster to reach than that of P5. At the final day of research P4 has no significant different with calcite 6 ton/ha (P5) for alkalinity, fish growth and feed efficiency.

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Identification and Profiling of Active Compounds from Golden Apple Snail’s Egg Pigments

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v20i2.17909 ◽

2017 ◽

Vol 20 (2) ◽

pp. 286 ◽

Cited By ~ 2

Author(s):

Asadatun Abdullah ◽

N. Nurjanah ◽

Muhammad Reyhan

Keyword(s):

Secondary Metabolite ◽

Active Compound ◽

Methanol Extract ◽

Raw Materials ◽

Acetone Extract ◽

Pomacea Canaliculata ◽

Carotenoid Pigments ◽

Apple Snail ◽

Active Compounds ◽

Golden Apple Snail

Golden apple snail (Pomacea canaliculata) has been known as rice corps pest due to high adaptability and reproductive power. Utilization of Pomacea canaliculata’s eggs as raw materials in the food and health industry is one of the efforts to eradicate the pest snail. This study was aimed to identify the active compounds contained in the extract pigments of Pomacea canaliculata’s eggs. The methods of this study were extraction of pigments using acetone and methanol, analyzing the active compound (secondary metabolite) qualitatively, TLC to determine pigment components and LC-MS/MS to identify active compounds semi quantitatively. The results showed that active compounds in the methanol extract contain 11 carotenoid pigments of xanthophyl group, two carotenoid pigments of carotene group, and 2 active compounds in nonpigmented form, whereas the acetone extract contain 11 pigment carotenoids of xanthophyl group and 2 compounds active in non-pigment form.

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