z-logo
open-access-imgOpen Access
AKTIVITAS ANTI MAKAN EKSTRAK DAUN SIRSAK (ANNONA MURICATA L.) DAN PENGARUHNYA TERHADAP INDEKS NUTRISI SERTA TERHADAP STRUKTUR MEMBRAN PERITROFIK LARVA INSTAR V SPODOPTERA LITURA F.
Author(s) -
Trisnowati Budi Ambarningrum,
Endang Ariyani Setyowati,
Priyo Susatyo
Publication year - 2012
Publication title -
jurnal hama dan penyakit tumbuhan tropika
Language(s) - English
Resource type - Journals
eISSN - 2461-0399
pISSN - 1411-7525
DOI - 10.23960/j.hptt.212169-176
Subject(s) - annona muricata , spodoptera litura , instar , larva , relative growth rate , biology , traditional medicine , annona , chemistry , horticulture , botany , food science , annonaceae , growth rate , medicine , geometry , mathematics
Antifeeding activity of soursop leaf extract    (Annona muricata L.) and its effect on nutrition indices and the microscopic structure of peritrophic membrane of the fifth-instar larvae of Spodoptera litura F. were studied.  Antifeeding test was conducted by choice method. Discs of caisin leaf were dipped into the ether fraction of soursop leaf extract with concentrations of 0; 0.63; 2.50; and 10.00%. Nutrition indices and peritrophic membrane structure were observed by giving fifth-instar larvae  one of the five diets, every group of diet was added to various concentrations of  the ether fraction of soursop leaf extract, containing either 0; 0.63; 1.25; 2.50; and 5.00%. The result showed that  soursop leaf extract had antifeeding activity at tested concentration 2.50%. Relative consumption rate (RCR), relative growth rate (RGR), and  efficiency of conversion of  ingested food  (ECI) were significantly lower in the case of treated larvae than that of the controls. However the efficiency of conversion of digested food  (ECD), approximate digestibility (AD), and peritrophic membrane structure treated with  soursop leaf extract were not significantly affected as compared to those in  controls.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here