Journal La Lifesci <p>International <strong>Journal La </strong><strong>Lifesci</strong>&nbsp; ISSN 2721-1207 (online) and ISSN 2721-1304 (Print) includes all the areas of research activities in all fields of Life Sciences such as Agricultural, Fisheries, Earth, Environmental Science, Botany, Zoology, Microbiology, Ecology, Ethnobiology, Biodiversity And Conservation Biology, Genetics, Biochemistry , Bioinformatics, Biophysics, Biostatistics, Cytobiology Developmental Biology, Entomology, Immunology , Molecular Biology, Virology, agronomy, plant and animal breeding, agricultural economics and rural sociology,&nbsp; Veterinary science, Ornithology, Primatology, Biogeography, Histology, Marine biology, Biochemical Sciences Aquaculture, Fishery Hydrography, Fishery Engineering, Aquatic ecosystem, Fish farming, Fisheries management, Fishery Biology, Wild fisheries, Ocean fisheries, and all fields related to life sciences.</p> en-US (Andrew Setiawan Rusdianto) (Mujib Hasib) Mon, 27 Sep 2021 10:19:14 +0700 OJS 60 Production and Screening of Streptomyces-Extracellular Chitinase <p><em>The aim of this research was to produce Streptomyces-extracellular chitinase and screen its antifungal activity on a clinically isolated Candida albicans. The Streptomyces were isolated from an agricultural farmland; they were identified and screened for the chitinase production. Effects of time, temperature, pH and nitrogen sources on the chitinase production were determined using standard methods. Ammonium sulphate precipitation was used to partially purify the chitinase. Protein concentrations were determined spectrophotometrically using bovine serum albumin as standard. Agar-well diffusion method was used to evaluate the antifungal activity of the chitinase on C. albicans. The isolated Streptomyces were of three (3) strains, and all the strains are Gram positive, catalase positive, oxidase positive while, Strain A and C are indole positive and only Strain B is citrate positive. The maximum chitinase production was at 72 h, 40°C and when yeast extract was used as the nitrogen source. Ammonium sulphate (80%) precipitation yielded the highest enzyme activity of 39.0U/ml. The maximum enzyme activity was observed at temperature of 40oC, pH 5.5 and 1.0% colloidal chitin (substrate). The partially purified chitinase showed a zone of inhibition of 20.11 ± 1.26 mm against the Candida albicans. This result has no significant difference (P&gt;0.05) when compared with that of the standard drug (Fluconazole) with 21.42 ± 0.08 mm zone of inhibition. These findings suggest that Streptomyces at favourable conditions produce chitinase, and this enzyme can be used as an antifungal agent on Candida albicans and other chitin containing fungi.</em></p> Ibrahim Sani, Aminu Argungu Umar, Evelyn Uzoamaka Udeze Copyright (c) 2021 Journal La Lifesci Mon, 27 Sep 2021 10:12:06 +0700 Sensory Attributes of Jackfruit: A beyond Meat Sandwich Filling <p>Jackfruit is used as a meat substitute by some consumers but reports on its use are scanty. Jackfruit is becoming popular among meat lovers who want non-soy-based meat alternative. Thus, this study aims to 1) discover a healthy and affordable option to meat and 2) assess if consumers can<br>differentiate between pulled pork and jackfruit in a sandwich. Three types of sandwiches were prepared (i.e., jackfruit-in-water; pork tenderloin; jackfruit-inbrine). Sensory analysis using 300 untrained panelists was conducted to examine selected quality attributes (flavor, texture, aroma) and identify the meat-based sample. Panelists scored the sandwiches on a scale of 1-3 with 1 being most favored. The mean scores were calculated as follows: pork = 1.54), jackfruit in brine = 2.16), and Jackfruit in water = 2.18. Statistical analysis (2 tailed T-test) found a significant difference (p = 0.003) in flavor between the<br>pork sandwich (score = 1.6) and those of jackfruit in brine (score = 2.17) and water (score = 2.17). There was a significant difference (p = 0.05) in the texture of pork sandwich (score = 1.6) and jackfruit sandwich in brine (score = 2.0) and water (score = 2.3). Most tasters thought the jackfruit was a meat product although the meat product was ultimately favored. Participants did not know that the sandwiches had a meat substitute. Jackfruit could be a desirable meat substitute for consumers who are looking for low-fat meat alternative rich in antioxidants to add to meals.</p> Florence Ojiugo Uruakpa, Ruchithri Nanayakkara, Lauren Pavel, Tessa Robinett Copyright (c) 2021 Journal La Lifesci Mon, 27 Sep 2021 10:19:00 +0700 Design and Construction of Broccoli (Brassica Oleracea, L.) Storage Box Using Thermoelectric Technology <p><em>Fresh vegetables determine the selling price of the product, so traders must be careful in storing vegetables to keep them staying fresh. Therefore, we need a vegetable storage device that can maintain the specified temperature, can lower the temperature, and is effective. The solution used is to design a vegetable storage device using thermoelectric technology that can maintain temperature. This research was conducted in May-June 2021 and was carried out at the Laboratory of Agroindustrial Technology and Management, Faculty of Agricultural Technology, University of Jember. The tools used for research are Laptop and Arduino IDE. Materials used in this research are Breadboard, Arduino Uno, Peltier TEC1-12706, DS18B20 Sensor, Jumper Cable, Heatsink, Fan, 1 channel Relay, Power supply, LCD, and Styrofoam Box. The tool that had been tested for performance was then tested by operating the cooler box. Testing the tool aimed to determine the ability of the cooler to reach the desired temperature. Based on the functionality validation test, it was found that X=1 which means the cooler in the broccoli vegetable storage box is declared to be functioning properly. The DS1820B sensor used in this study got a % error value of 1.19% which means the temperature sensor can work well. The cooler box has the fastest ability to reach a temperature of 15oC in 10 minutes 09 seconds with a power of 12 W. The cost required for a cooler for 1 (one) day is cheaper than a showcase, which only costs Rp. 2,336.</em></p> Bertung Suryadharma, Andrew Setiawan Rusdianto, Zahra Zuhriasa Copyright (c) 2021 Journal La Lifesci Tue, 28 Sep 2021 13:13:06 +0700 Ochratoxins’ Effects on the Functional Properties and Nutritional Compositions of Grains <p>This study assessed the effects of total ochratoxins on the nutritional composition and functional properties of grain flours. The grains cowpea, sorghum, maize, groundnut, rice, millet, and acha were milled. The proximate composition, functional properties, as well as Total Ochratoxin levels, were determined. The effects of the Ochratoxins on the nutritional and functional properties of the grains were evaluated. Ochratoxin levels in grain flours ranged from 0.09 to 54.41 μg/kg and not seen in some rice samples. Most Total Ochratoxin levels found in the grains were beyond the WHO/EU/FAO permissible limit, 5.00 µg/kg. Groundnut and Cowpea have a significant high content of protein and fiber. Groundnut had the highest average fat content, 41.84 %. The ash content of the grains ranged from 0.73 to 3.61%. The presence of ochratoxins had a significant impact on the grain's carbohydrates, proteins, and fat. Their presence had moderate effects on crude fiber, ash, and functional properties and negligible effect on grain moisture.</p> Chinaza Godswill Awuchi, Ifeanyi Owuamanam, Chika Ogueke Copyright (c) 2021 Journal La Lifesci Mon, 01 Nov 2021 15:41:56 +0700