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Articles by Emmy Susanti
Total Records ( 2 ) for Emmy Susanti
  Elly Tugiyanti , Novie Andri Setianto , Ibnu Harisulistyawan , Emmy Susanti and Sri Mastuti
  This research was aimed to investigate the effect of the breadfruit leaf powder on performance, fat and meat cholesterol level and body immune of male Tegal duck. Completely Randomized Design with six treatments includes b0: feed without breadfruit leaf powder, b1: feed + 3%/kg feed breadfruit leaf powder, b2: feed + 6%/kg feed breadfruit leaf powder b3: feed + 9%/kg feed breadfruit leaves powder, b4: feed + 12%/kg feed breadfruit leaves powder, b5: feed + 15%/kg feed breadfruit leaves powder had applied in this study. Each treatment had 5 replicates with 4 ducks, comprising 120 male Tegal ducks in total. Treatments were given for 5 weeks from one month old to slaughter age of 9 weeks old. Data were subject to analysis of variance and should differ be observed across treatments, Honestly Significant Difference test ensued. Analysis of variance showed that supplementation of breadfruit leaf powder did not significantly affect (p>0.05) on body weight, feed conversion and carcass percentage of 9-week old male Tegal duck, but significantly affected (p<0.05) fat level, meat cholesterol, total of protein plasma, hemoglobin level and ratio of H/L. Conclusively, breadfruit leaf powder had a strong antioxidant activity and was safe for male Tegal ducks. Supplementing 9% breadfruit leaf powder was effective to lower fat level and meat cholesterol and improve the wellness of male Tegal duck.
  Elly Tugiyanti , Emmy Susanti and Ibnu Hari Sulistyawan
  Background and Objective: The production of tea dregs increases every year. Tea dregs contain high levels of nutrients, bioactive compounds that are antioxidants and some antinutrients. The aim of the study was to assess the effect of fermentation on levels of nutrients, tannins, saponin, flavonoids and antioxidant activity of various forms of tea dregs. Materials and Methods: The present study used experimental methods and a completely randomized design. The treatment consisted of fermentation (F) comprising F0: Unfermented, F1: Fermentation using EM-4 and F2: Fermentation using Trichoderma viride. The fermented material was in three forms namely tea dreg-shaped leaf, granules and powders. Each treatment was replicated 4 times. The variables measured were moisture, ash, protein, fat, crude fiber, metabolizable energy, tannins, saponins, flavonoids and antioxidant activity. Results: The fermentation using EM-4 and Trichoderma viride had no significant effect (p>0.05) on the ash content, fat, saponin and flavonoids. However, it had a significant effect (p<0.05) on metabolizable energy, protein content, crude fiber and antioxidant activity. Additionally, it increased significantly (p<0.01) the moisture content but decreased the tannin of tea dregs. Conclusion: Fermentation using EM-4 and Trichoderma viride is effective in improving nutrient quality, flavonoid levels and antioxidant activity of tea dregs. Fermentation caused decrease in antinutrient levels in tea dregs.
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