The red dragon fruit pericarpium contais anthocyanin as a natural red dye agent that can be extracted from plant cells. Anthocianin can be used as a colouring agent in intestinal nematode worm eggs. The aim of reseach is to determinate a stability test of natural red dye produced from 3% red dragon fruit pericarpium extract after storing for 27, 28, 29 weeks using a spectrophotometer at 504 nm wavelength and also to determine a stability test in diagnostic application in colouring of intestinal nematode worm eggs preparation. The result of the reseach indicated the longer the storage time, the lower the absorbance value obtained. Likewise with preparations, the longer the storage of these dyes the less the quality of the dye. The processing data used Anova test. From the result of the statistical test can be concluded that stability of the dye agent will be decrease according to lengh of time required. The suggestion for next result is to do resistance test for a long time accurately.

The aim of this research was to examine the synbiotic interactions of garlic (Alium sativum) and Lactobacillus achidophilus on the characteristics of broiler chicken bones. The material used was 144 broiler chickens strain Cobb unsexed 7 days old with initial body weight 45.68 ± 1.52 g, in a completely randomized design with 3 treatments and 8 units each unit consisting of 6 birds. Treatments applied of addition synbiotic was T0: control feed (without synbiotics); T1: control feed + 2ml synbiotic; T2: control feed + 4ml synbiotic. Parameters observed were the length and weight of the tibia, femur, bone strength and bone Ca mass. The data were statistically analyzed by Analysis of varince with F test and if there significantly effected by tretment, continues by Duncan test. The results show that the use of synbiotics up to 4ml level did not significantly (P> 0.05) to the length of the femur, tibia and femur weight, and calcium mass, but significantly increased (P<0.05) tibia length, tibia and femur bone strength . The conclusion is synbiotic extract from garlic extract and Lactobacillus achidophilus as much as 2 ml / kg ration in broiler chicken rations is enough to improve the characteristics of broiler chicken bones.