Timor Island is very hot and dry due to the high intensity of sunlight experienced throughout the year. The endophytic fungi Aspergillus flavus had been isolated from medicinal plants such as Catharanthus roseus, Annona squamosa and Curcuma xanthorisa. The endophytic fungi A. flavus from each plant was cultivated on solid rice media and then analyzed for its capability for producing kojic acid. The production of kojic acid was analyzed by HPLC; the highest amount of kojic acid was observed from the endophytic fungi A. flavus, isolated from the stem of Catharanthus roseus, followed by A. flavus from Annona squamosa and Curcuma xanthorisa. Simple VLC fractionation of the extract of A. flavus from C.roseus led to the isolation of around 11.1 g of pure kojic acid. The structure of kojic acid (1) was confirmed by NMR and MS spectroscopic data. A comparison of the NMR data with the literature supported the revision of the natural product flufuran to kojic acid. To the best of our knowledge, this is the first report of a strain of endophytic fungi producing only kojic acid without any other toxic metabolites such as alfatoxins. Therefore, this Aspergillus flavus strain can be applied as a potential producer of kojic acid for industrial use.

Tulisan mendeskripsikan pengetahuan masyarakat sasaran sosialisasi tentang implementasi kesrawan dan praktik higiene/sanitasi penyembelihan hewan qurban di Kota Kupang setelah mendapatkan penyuluhan dan pelatihan oleh tim pengabdian kepada masyarakat Universitas Nusa Cendana. Penelitian ini merupakan penelitian survey pada populasi yang diintervensi dengan penyuluhan dan pelatihan dengan menggunakan metode pre test dan post test. Peserta penyuluhan dan pelatihan kesrawan dan higiene daging qurban di Masjid Al Mujahidin Penfui dan Masjid Darul Hijrah Kolhua, Kota Kupang (masing-masing 15 orang), yaitu. Soal pretest dan posttest sebanyak 20 pertanyaan benar dan salah. Data dianalisis secara deskriptif dengan menggunakan Microsoft Excel. Kegiatan penyuluhan dan pelatihan kesrawan dan praktik higiene bagi panitia qurban di kedua masjid berhasil meningkatkan skor pemahaman peserta tentang aspek kesrawan dan praktik higiene dan sanitasi dalam menangani hewan dan daging qurban sebesar 47,5% dan 40,2%. Pemahaman tersebut penting sebagai landasan sikap dan tindakan dalam menghasilkan daging qurban yang aman, sehat, utuh dan halal.

Penelitian ini telah dilakukan di Kecamatan Amarasi Kabupaten Kupang untuk mendapatkan asap cair tempurung kelapa, Laboratorium Institut Pertanian Bogor menguji kandungan benzo[a]pirene dan total bakteri pada daging, Laboratorium riset terpadu Undana melakukan destilasi asap cair dan mendapatkan nilai organoleptik dan Laboratorium Politeknik Pertanian Kupang menguji kualitas kimia daging se'i sapi Bali. Penelitian ini di lakukan selama 2 bulan yaitu tanggal 26 April sampai 26 Juni 2016. Penelitian ini bertujuan untuk mengetahui kandungan benzo[a]pirene terendah dalam asap cair tempurung kelapa dengan melakukan beberapa proses destilasi untuk diaplikasikan ke daging se'i sapi Bali. Materi yang digunakan adalah tempurung kelapa sebanyak 20 kg, daging sapi segar sebanyak 5 kg yang diambil pada bagian otot. Rancangan dasar yang digunakan adalah, rancangan acak lengkap (RAL) dengan 6 perlakuan dan 3 kali ulangan sehingga diperoleh 18 unit percobaan. Analisis data dilakukan dengan analisis non parametrik tes Kruskall Wallis dan analisis dengan metode Analisis of Variance (ANOVA). Apabila terdapat perbedaan antar perlakuan maka dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukan: total bakteri yang terdapat dalam daging se'i tidak berbeda nyata P≤0,05 dari perlakuan yang menggunakan asap cair terhadap daging se'i tradisional P0. 6,6x106 P1. 6,2x106 P2. 5,4x106 P3. 1,7x106 P4. 4,46x103 P5. 3,0x103 sedangkan pada kualitas kimia daging se'i sapi Bali berpengaruh sangat nyata P≤0,01 dari setiap perlakuan. simpulan pada penelitian adalah: semakin banyak presentase asap cair maka jumlah bakteri pada se'i sapi semakin berkurang dan rataan kualitas kimia daging se'i sapi Bali akan semakin meningkat.

The objectives of this research was to examine the efficacy of red betel extract ointment to eritrogram profiles in infected sheep myiasis. Fifteen female sheeps were divided into five treatments, which were sheep without wound, treated with asuntol 2%, without any treatment,with red betel leaf extract ointment 2% and 4 %. Three incision wounds were made on the sheep’s back, 50 larvae given to every wounds to four treatment, except the healthy sheep (K). Blood was taken on the 0, 3th and 7th to determine erythrocytes counts, hematocrit values (PCV) and hemoglobin levels (Hb). The result showed that oitment of red betel leaf extract do not change the erythrogram profiles. The administration of red betel leaf extract ointment 4% has better eritrogram profiles than 2% Oitment of red betel leaf extract can be used as myasis therapy.

The leading cause of malnutrition in NTT province is the lack of balanced nutrition, one of which is macronutrients such as carbohydrates, proteins, and fats. So, there is a need for innovation from livestock products rich in readily available animal protein, one of which is chicken. Utilization of the results of heating technology Moringa leaf flour which is rich in micro and macronutrients is available in the province of NTT, so that it can provide processed products in the form of chicken sausage chips with the addition of Moringa leaf flour. This study aims to determine the effect of adding Moringa leaf flour P0, P1, P2, and P3 on chicken sausage chips' chemical characteristics and nutritional value. Each treatment P0 Moringa leaf flour (0%), P1 Moringa leaf flour (1%), P2 Moringa leaf flour (2%), P3 Moringa leaf flour (3%). The experimental method used is a simple, completely randomized design (CRD) with four treatments and four replications. Analysis of the ANOVA (Analysis of Variance) data and Duncan's further test, while the nutritional value content was calculated according to BPOM regulation NO 19 of 2019 concerning Nutrition Label Reference. The results showed that the addition of Moringa leaf flour had a significant effect on the chemical characteristics of P<0.05. According to the National Food and Drug Administration Agency (BPOM), for appropriate nutritional content, information on the nutritional value of chicken sausage chips.