Efektivitas Waktu Penyimpanan Sperma Ikan Komet (Carassium auratus auratus) dalam Larutan NaCl terhadap Derajat Pembuahan

The research was conducted to determine the effect of storage time in 0.9% NaCl solution on sperm quality and the degree of fertilization goldfish, using a completely randomized design with 7 treatments consisting of sperm storage duration 0 hours, 2 hours, 4 hours, 6 hours, 8 hours, 10 hours, and 12 hours with 3 replications. The result showed that the goldfish sperm storage duration 2 hours still has a higher value of motility and the degree of fertilization. While the value of motility and the degree of fertilization lowest found in sperm storage duration of 12 hours. The deadlinefor sperm storage period goldfish 6 hours still have good motility value of 60% so it still possible for the process of fertilization and hatching.

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The Effect of Storage Duration and Invigoration Treatment on Viability of Cocoa (Theobroma cacao L.) Seeds

Nabatia ◽

10.21070/nabatia.v4i2.304 ◽

2016 ◽

Vol 4 (2) ◽

pp. 109-117

Author(s):

Tri Widiyanti ◽

Agus Miftakhurrohmat

Keyword(s):

Theobroma Cacao ◽

Significant Interaction ◽

Storage Time ◽

Plant Protection ◽

Variable Number ◽

Storage Duration ◽

Randomized Design ◽

Number Of Leaves ◽

Completely Randomized Design ◽

Theobroma Cacao L

The aim of this study was to determine the effect of giberrelin (GA3) storage durationand treatment on the viability of cocoa (Theobroma cacao L.) seeds carried out at theLaboratory of Indonesian Center for Seedling and Plant Protection (BBPPTP) Surabayaon Mojoagung No. No. 52, Mojoagung Subdistrict, Jombang Regency in February toApril 2014. This study used a completely randomized design with factorial patterns with2 factors. The first factor is the storage time which consists of 4 stages P1 (7 days ofnatural storage of seeds), P2 (14 days of storage of natural seeds), P3 (22 days of storageof natural seeds), and P4 (29 days of storage of natural seeds). The second factor isinvigoration treatment which consists of 3 types without treatment (I0), GA3 10 ppm(I1), GA3 20 ppm (I2). The results showed a significant interaction between storage timeand invigoration treatment of plant height and germination capacity, storage durationtreatment affected the variable number of leaves, 7 days storage time (P1) produced theaverage number of leaves (3.75 strands) even though the result is the same as the storageperiod of 14 days (P2). While the invigoration treatment had no effect on the observationvariable of the number of leaves.

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PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KANDUNGAN VITAMIN A DAN VITAMIN C BUAH GANDARIA (Bouea macrophylla Griff) SERTA IMPLIKASINYA PADA PEMBELAJARAN BIOLOGI

Biopendix: Jurnal Biologi, Pendidikan dan Terapan ◽

10.30598/biopendixvol3issue1page9-17 ◽

2016 ◽

Vol 3 (1) ◽

pp. 9-17

Author(s):

Agnes A Patty ◽

Pamela Papilaya ◽

Prelly Tuapattinaya

Keyword(s):

Vitamin A ◽

Vitamin C ◽

Room Temperature ◽

Storage Time ◽

Cold Temperature ◽

Storage Duration ◽

Influence Of Temperature ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Background: The purpose of this study was to determine whether there is influence of temperature and storage time to vitamin A and vitamin C content in gandaria. Method: This study was an experimental study using Completely Randomized Design (RAL), with a combination of cold and room temperature treatments and storage duration (1, 4, 7, and 10 days). Each treatment was repeated three times. The parameters observed were vitamin A and vitamin C content of gandaria. Analysis of vitamin A and C content using UV-Vis Spectrophotometric method. The data obtained were analyzed with ANOVA and continued with Duncan Test. Results: The results showed that temperature and storage time had an effect on vitamin A and vitamin C content of gandaria. The highest decrease in vitamin A content was found in storage at room temperature for 10 days that was 21.69%, while in cold temperature only 15.36%. The content of vitamin C in gandaria stored at room temperature for 10 days decreased 35.05%, while in cold temperature only 21.03%. Conclusion: The longer the storage and the high temperature, the levels of vitamin A and vitamin C decreases.

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THE EFFECT OF CONSUMING AVOCADO (Persea americana) ON MICE (Mus musculus) SPERM QUALITY

BIOVALENTIA Biological Research Journal ◽

10.24233/biov.7.1.2021.201 ◽

2021 ◽

Vol 7 (1) ◽

pp. 11-17

Author(s):

Yasinta Tiara Amelia ◽

Evi Hanizar ◽

Dwi Nur Rikhma Sari

Keyword(s):

Sperm Morphology ◽

Sperm Quality ◽

Persea Americana ◽

Sperm Number ◽

Nacl Solution ◽

Randomized Design ◽

Smear Preparation ◽

Cervical Dislocation ◽

Completely Randomized Design

The nutrients such as protein and vitamin are proven to improve the sperm quality. One nutrient rich fruit is avocado round green variety, which contains vitamins A, C and E higher than other varieties. This study aimed to determine the effect of consuming avocado on the mice sperm quality. This experimental study was using a Completely Randomized Design with four treatments, each with eight replications. Avocado dosage treatments were control, 75 % w/v, 100% w/v, and 133% w/v , with the number of mice were 32 age four weeks. Avocado was given three times a day, each 0.5 mL for six weeks besides the main food. The observed response was the sperm quality including number, motility and morphology. Sperm was taken from the epididymis after the mice were killed by cervical dislocation method. Sperm was made a suspension using 0.9% NaCl solution and a smear preparation to observe the sperm morphology while staining with basic stain crystal violet. The sperm quality was observed by Neubauer's counting rooms through a multimedia microscope. Data was analyzed using Kurskal Wallis test for the sperm number and Anova test for motility and morphological responses. The result showed that avocado had a significant influence for reproductive health, particularly for increasing spermatozoa quality, including concentration, motility and morphology of sperm. The higher dose of avocado given the higher quantity and quality of sperm resulted.

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KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i6.22812 ◽

2022 ◽

Vol 6 (6) ◽

Author(s):

Feren Feren ◽

Sri Wahyuni ◽

RH Fitri Faradilla

Keyword(s):

Storage Time ◽

Design Method ◽

Storage Period ◽

Control Treatment ◽

Plate Count ◽

Banana Peel ◽

Total Plate Count ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

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Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

Semina Ciências Agrárias ◽

10.5433/1679-0359.2018v39n2p565 ◽

2018 ◽

Vol 39 (2) ◽

pp. 565 ◽

Cited By ~ 1

Author(s):

Agda Malany Forte de Oliveira ◽

Railene Hérica Carlos Rocha ◽

Wellinghton Alves Guedes ◽

George Alves Dias ◽

José Franciraldo de Lima

Keyword(s):

Relative Humidity ◽

Raw Materials ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Edible Coatings ◽

Fruit Maturation ◽

Chlorella Sp ◽

Randomized Design ◽

Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

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Analisis Efektifitas Tepung Jamur sebagai Larvasida Aedes aegypti

Jurnal Natur Indonesia ◽

10.31258/jnat.14.1.126-130 ◽

2012 ◽

Vol 14 (1) ◽

pp. 126

Author(s):

Yekki Yasmin ◽

Lenni Fitri ◽

Betty Mauliya Bustam

Keyword(s):

Aedes Aegypti ◽

Beauveria Bassiana ◽

Storage Time ◽

Natural Sciences ◽

The Other ◽

Biology Department ◽

Randomized Design ◽

Two Factors ◽

Result Show ◽

Completely Randomized Design

This research is about effectivity analysis of two kinds of fungi i.e. Beauveria bassiana and Metharrizium anisopliae as Aedes aegyptilarvacide, it has been conducted at laboratories Zoology in Biology Department, Mathematics and Natural Sciences Faculty, Syiah KualaUniversity. Aims of this research were estimating maximum time storage of fungi powder as effective larvacide and the number of bacteriacolonies were found in water used for experiment. This research was used Completely Randomized Design (CRD). The experiments consistof two factors i.e kind and saving time of fungi. The result show that the longer the storage time of Beauveria bassiana the more ineffectiveit was as larvacide and the least fungi colonies were found. Metharrizium anisopliae on the other hand, the longer it was kept, the moreeffective it was as larvacide and the more fungi colonies were found.

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Potential of Use of Potato Genotypes by the Industry

Journal of Experimental Agriculture International ◽

10.9734/jeai/2020/v42i1130620 ◽

2020 ◽

pp. 28-34

Author(s):

Ariana Mota Pereira ◽

Maria Eduarda da Silva Guimarães ◽

Mateus de Paula Gomes ◽

Renata Ranielly Pedroza Cruz ◽

Antonia Gorete da Silva Galdino ◽

...

Keyword(s):

Storage Time ◽

Minas Gerais ◽

Potato Processing ◽

Processing Industry ◽

Randomized Design ◽

Before And After ◽

Production Area ◽

Potato Genotype ◽

Completely Randomized Design ◽

Best Parameters

Aims: Evaluate four potato genotypes in terms of sprouting and coloring depending on the storage time at 8 °C and their potential for use by the potato processing industry.Study Design: The experiment was carried out in a completely randomized design, in a split-plot scheme with five replications, each replication consisting of two tubers.Place and Duration of Study: Tubers were obtained from the production area of Perdizes, Minas Gerais, Brazil (Latitude 19º 21’ 10’’ N and Longitude 47º 17’ 34’’ E and 1000 m).Methodology: The genotypes Alibaba, Arsenal, Antartica and Babylon were stored at 8° C for up to 180 days, with the analysis of sprouting, visual coloration before and after frying, parameters L*, b* and c*. Results: All potato genotypes were light colored before frying, category 1 (USDA). Babylon obtained the best parameters of b * and c *. Antartica and Babylon potato genotype showed low sprouting.Conclusion: The Arsenal and Antartica potato genotype have potential for use by the processing industry due to the color of the sticks before and after frying and low sprouting.The Alibaba potato genotype was darkly colored after frying. Babylon was the potato genotype with the best color of the sticks after frying and less germination.

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Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v8n1.2021.p37-48 ◽

2021 ◽

Vol 8 (1) ◽

pp. 37

Author(s):

Elsera Br Tarigan ◽

Edi Wardiana ◽

Handi Supriadi

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Storage Period ◽

Fat Content ◽

Test Method ◽

Life Test ◽

Coffee Plantations ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type which consisted of 3 types: thick alumunium foil 65m (AF65), thick alumunium foil 130m (AF130), and thick lamination 114m (L144). The second factor was the storage temperature which consisted of 3 levels: 25 oC, 35 oC, and 45 oC, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45 oC whereas coffee in AF65 packaging is ideally at 25 oC.

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Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ◽

10.29244/jipthp.9.3.151-157 ◽

2021 ◽

Vol 9 (3) ◽

pp. 151-157

Author(s):

A. Apriantini ◽

S. Adinata ◽

Y. C. Endrawati

Keyword(s):

Shelf Life ◽

Storage Time ◽

Ph Value ◽

Edible Coating ◽

Cooking Loss ◽

Propolis Extract ◽

Randomized Design ◽

Completely Randomized Design ◽

Storage Times ◽

And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

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Male sperm storage impairs sperm quality in the zebrafish

Scientific Reports ◽

10.1038/s41598-021-94976-x ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Silvia Cattelan ◽

Clelia Gasparini

Keyword(s):

Sperm Quality ◽

Fertilization Success ◽

Sperm Storage ◽

Sperm Dna Fragmentation ◽

Storage Duration ◽

Male Sperm ◽

Sperm Dna ◽

Mating Opportunities ◽

Experimental Protocols ◽

Sperm Traits

AbstractVariation in sperm traits is widely documented both at inter- and intraspecific level. However, sperm traits vary also between ejaculates of the same male, due for example, to fluctuations in female availability. Variability in the opportunities to mate can indeed have important consequences for sperm traits, as it determines how often sperm are used, and thus the rate at which they are produced and how long they are stored before the mating. While being stored within males’ bodies, sperm are subjected to ageing due to oxidative stress. Sperm storage may significantly impair sperm quality, but evidence linking male sperm storage and variation in sperm traits is still scarce. Here, we tested the effect of the duration of sperm storage on within-male variation in sperm traits in the zebrafish, Danio rerio. We found that without mating opportunities, sperm number increased as storage duration increased, indicating that sperm continue to be produced and accumulate over time within males without being discharged in another way. Long sperm storage (12 days) was associated with an overall impairment in sperm quality, namely sperm motility, sperm longevity, and sperm DNA fragmentation, indicating that sperm aged, and their quality declined during storage. Our results confirm that male sperm storage may generate substantial variation in sperm phenotype, a source of variation which is usually neglected but that should be accounted for in experimental protocols aiming to assay sperm traits or maximise fertilization success.

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