Bioteknologi最新文献

{"title":"Analisis kandungan karbohidrat pada berbagai tingkat kematangan buah karika (Carica pubescens) di Kejajar dan Sembungan, Dataran Tinggi Dieng, Jawa Tengah","authors":"R. Fitriningrum, S. Sugiyarto, Ari Susilowati","doi":"10.13057/BIOTEK/C100102","DOIUrl":"https://doi.org/10.13057/BIOTEK/C100102","url":null,"abstract":"Fitriningrum R, Sugiyarto, Susilowati A. 2013. Analysis of carbohydrate content of various maturity levels of Mountain Papaya (Carica pubescens) fruit from Kejajar and Sembungan Villages, Dieng Plateau, Central Java. Bioteknologi 10: 6-14. Mountain papayas (Carica pubescens Lenne & K. Koch) at Dieng Plateau, Central Java were distributed narrowly (+1400 m.asl until +2400 m.asl). Different altitude could determine the climatic environment factors as well as plant metabolism processes. The aim of this research was to compare the carbohydrates content on various maturity levels of mountain papaya fruit from Kejajar and Sembungan Village, Dieng Plateau. Samples of mountain papaya fruit on various maturity levels i.e: upper part, middle part and lower part, were taken from Kejajar Village (+1400 m.asl) and Sembungan Village (+2400 m.asl). Each sample was analyzed it’s rough fibre part, reducing sugar and total of carbohydrate from it’s seed salute and pericarp. The data was analyzed descriptive-comparatively. Result showed that there was tendency more mature of fruit, it’s total carbohydrates content increased, except the total carbohydrate content of pericarp of mountain papaya fruit from Sembungan Village. More mature of mountain papaya fruit, it’s rough fibre part decreased. Highest of reducing sugar was observed on middle fruit. The total carbohydrates content of mountain papaya from Kejajar Village were higher than from Sembungan Village.","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"10 1","pages":"6-14"},"PeriodicalIF":0.0,"publicationDate":"2013-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisis keragaman manggis (Garcinia mangostana) diiradiasi dengan sinar gamma berdasarkan karakteristik morfologi dan anatomi","authors":"Alfin Widiastuti, Sobir Sobir, M. R. Suhartanto","doi":"10.13057/BIOTEK/C070203","DOIUrl":"https://doi.org/10.13057/BIOTEK/C070203","url":null,"abstract":"Widiastuti A, Sobir, Suhartanto MR. 2010. Diversity analysis of mangosteen (Garcinia mangostana) irradiated by gamma-ray based on morphological and anatomical characteristics. Bioteknologi 7: 85-98. The aim of this research was to increase genetic variability of mangosteen (Garcinia mangostana L.) irradiated by gamma rays dosage of 0 Gy, 20 Gy, 25 Gy, 30 Gy,35 Gy and 40 Gy. Plant materials used were seeds collected from Cegal Sub-village, Karacak Village, Leuwiliang Sub-district, Bogor District, West Java. Data was generated from morphological and anatomical characteristics. The result indicated that increasing of gamma ray dosage had inhibited ability of seed to growth, which needed longer time and decreased seed viability. Morphologically, it also decreased plant heigh, stem diameter, leaf seizure, and amount of leaf. Anatomically, stomatal density had positive correlation with plant height by correlation was 90% and 74%. Gamma rays irradiation successfully increase morphological variability until 30%. Seed creavage after irradiation increased variability and survival rate of mangosteen.","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"7 1","pages":"23-33"},"PeriodicalIF":0.0,"publicationDate":"2010-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kadar kolesterol darah tikus putih (Rattus norvegicus) hiperkolesterolemik setelah perlakuan VCO","authors":"M. Harini, Okid Parama Astirin","doi":"10.13057/BIOTEK/C060204","DOIUrl":"https://doi.org/10.13057/BIOTEK/C060204","url":null,"abstract":"Harini M, Astirin OP. 2009. Blood cholesterol levels of hypercholesterolemic rat (Rattus norvegicus) after VCO treatment. Bioteknologi 6: 55-62. This study aims to determine treatment effect of VCO on blood cholesterol levels in hypercholesterolemic white rat (Rattus norvegicus L.). This study used 25 male rats of Wistar strain divided into five treatment groups, namely: control, simvastatin (1.3 mL/270 g BW), cholesterol (9:1 lard), VCO 1 (1 mL/270 g BW), and VCO 2 (1.3 mL/270 g BW). Treatment was given orally. Total cholesterol, LDL and HDL cholesterol levels were measured at day 1, day 14 and day 28. Cholesterol data (total cholesterol, LDL and HDL) were analyzed by Ancova and followed by contrast test at significance level of 5%.. The results showed that treatment of VCO at different doses significantly affected the decrease in blood total cholesterol, blood LDL levels, increasing blood HDL in hipercholesterolemic white rat.","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"6 1","pages":"53-58"},"PeriodicalIF":0.0,"publicationDate":"2009-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biomassa, kandungan klorofil dan nitrogen daun dua varietas cabai (capsium annum L) pada berbagai perlakuan pemupukan","authors":"Suharja","doi":"10.13057/BIOTEK/C060102","DOIUrl":"https://doi.org/10.13057/BIOTEK/C060102","url":null,"abstract":"An effort to fulfill nutrient elements on chilly crops can be done through \u0000fertilization. The fullfilment of nutrient element by giving organic and \u0000chemical fertilizers or the combination of both; either in the form of solid or liqufied fertilizers, on chilly crops can result as physiological response in the form \u0000of biomass, chlorophill and nitrogen content on chilly leaves. This research aims \u0000to know the influence of various feirtilizing on biomass, chlorophyll and nitrogen \u0000content on chilly leaves 'sakti' and 'fantastic'. The research is done in Gatak village, Karangnongko subdistrict, Klaten \u0000regency; from September 2006 till March 2007. The research design is factorial \u0000design using complete factorial design using complete block of 2 (two ) factors \u0000that is chilly varieties and fertilizing treatment. Chilly varieties used in this \u0000research are big chilly of 'fantastic' variety and curly chilly of 'sakti' variety. \u0000Meanwhile the fertilizing treatment used in this research include without using \u0000fertilizer (P 1); Using organic fertilizer 2 kilograms/each plant (P 2); Using organic \u0000fertilizer 1 kilogram/each plant + chemical fertilizer (ZA, SP-36, K Cl.= 2:1:1) + \u0000pour down NPK Mutiara (P 3); and Organic fertilizer 1 Kilogram/each plant + \u0000Chemical Fertilizer (SP 36 : K Cl = 1 : 1) + pour down Liquid Organic Fertilizer \u0000Bathari Sri (P 4). When harvest comes (the wet and the dried weight and the fruit \u0000crops of each plant ), the chlorophyll content are measured.The measurement of \u0000the wet plant uses a pair of scales. The measurement of chlorophyll content is \u0000based on Harborne method (1987), while the nitrogen content measurement uses \u0000Kjeldal method. Data Analyzes Technique uses Variant Analyzis followed by \u0000DMRT test (Duncan's Multi Range Test). The research output shows that various \u0000fertilizing treatment has influenced on the wet and dried weight and wet crops \u0000weight of each 'Fantastic' chilly plant. Organic + Chemical fertilizer treatment (SP- \u000036 : K Cl = 1 : 1) + pouring down POC Bathari Sri resulted the best weight of \u0000dried plant and the crops weight. Various fertilizing treatment influences on the \u0000increases chlorophyll content a of 'Fantastic' chilly; but it does not influence on \u0000chlorophyll content b and the total chlorophyll. The highest chlorophyll content a \u0000can be seen on the fertilizing uses organic + chemical fertilizer (ZA : SP-36 : K Cl \u0000= 2:1:1) + pouring down NPK Mutiara. Various fertilizing treament which \u0000influences on the plant wet weight does not influence the dried weight and the \u0000crops wet weight for each plant.Fertilizing treatment uses organic + chemical \u0000fertilizer (SP- 36 : K Cl = 1 : 1) + pouring down POC 'Bathari Sri' has the best \u0000weight of wet plant and fruit. \u0000Various fertilizing treatments influence on th increase of chlorophyll \u0000content a and total chlorophyll of chilly plant 'Sakti', does not influence on the \u0000chlorophyll content b. The highest chloropile content a and the total chloropill can \u0000be s","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"6 1","pages":"11-20"},"PeriodicalIF":0.0,"publicationDate":"2009-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bobot badan dan statistik vital domba Texel di Kabupaten Wonosobo dengan pemberian limbah rami sebagai pakan tambahan","authors":"Agustinus Kuntjoro, S. Sutarno, Okid Parama Astirin","doi":"10.13057/BIOTEK/C060104","DOIUrl":"https://doi.org/10.13057/BIOTEK/C060104","url":null,"abstract":"Kuntjoro A, Sutarno, Astirin OP. 2009. Body weight and statistic vital of Texel sheep in Wonosobo District by giving the ramie hay as an additional woof. Bioteknologi 6: 29- 39. This research is aimed to observe the body weight and statistic vital measurement of 50 Texel sheep. Sheep are classified into five treatments of giving woof P0 (giving tree greenish woof without concentrate), P1 (giving greenish woof and concentrate without adding the ramie hay/0%) concentrate), P2 (giving greenish woof and concentrate by adding 10%) ramie hay), P3 (giving greenish woof and concentrate by adding 20%) ramie hay), P4 (giving greenish woof and concentrate by adding 30%) ramie hay), every treatment was repeated 10 times. The result shows that even it can’t yet replace the concentrate function, but adding ramie hay as much as 10%), 20%) and 30%) on sheep woof can increase the body weight’s growth respectively 186.67 g/day, 153.34 g/day dan 103.34 g/day. The addition of ramie hay 10%), 20%) and 30%) can increase the addition of statistic vital’s measurement on breast of sheep livestock 1.20 cm); 0.95 cm) and 0.90 cm); the addition of statistic vital measurement on the body length of sheep livestock 0.05 cm); 1.00 cm) and 0.75 cm) and also the addition of breast width is 1.50 cm); 0.15 cm) and 0.3 cm). Meanwhile the addition of ramie hay on livestock woof can only increase the addition of statistic vital mesurement on breast at giving 30%) as big as 0.15 cm). It is needed to know further on giving ramie hay by concentration comparasion of hay of different leaf and stem.","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"6 1","pages":"23-30"},"PeriodicalIF":0.0,"publicationDate":"2009-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pemanfaatan Limbah Tahu untuk Peningkatan Hasil Tanaman Petsai (Brassica chinensis)","authors":"Yuliadi Asmoro, Suranto, D. Sutoyo","doi":"10.13057/biotek/c050202","DOIUrl":"https://doi.org/10.13057/biotek/c050202","url":null,"abstract":"","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"5 1","pages":"51-55"},"PeriodicalIF":0.0,"publicationDate":"2008-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pertumbuhan, Kandungan Klorofil, dan Laju Respirasi Tanaman Garut (Maranta arundinacea L.) setelah Pemberian Asam Giberelat (GA3)","authors":"Sugiyarto, Solichatun, Giyatmi Wahyu Lestari","doi":"10.13057/biotek/c050101","DOIUrl":"https://doi.org/10.13057/biotek/c050101","url":null,"abstract":"","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"5 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2008-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Diversity of Mirabilis jalapa L. based on isozymic band of peroxidase","authors":"Suhar Irianto, S. Sutarno, A. Setyawan","doi":"10.13057/BIOTEK/C040101","DOIUrl":"https://doi.org/10.13057/BIOTEK/C040101","url":null,"abstract":"Mirabilis jalapa L. is a gardening plant which growth easily planted because their beautiful color and flower’s ornaments. The aims of the research were to find out the variation of isozyme band of peroxidase (PER) and their close relationship of M. jalapa cultivated based on their different flower’s color. The method used in this study was polyacrilamide gel electrophoresis. The collecting data were analyzed using calculation of association coefficient (Gower’s coefficient) with cluster analysis used for similarities of their arithmetic. The results showed that in M. jalapa were found 21 variation of isozyme bands of peroxidase (PER) from 8 Rf of 0.04; 0.08; 0.20; 0.28; 0.36; 0.48; 0,60; and 0.64. M. jalapa with white and red nodes flower’s (BIN) and white and red line flower’s (GAR) have the nearest genetic relationship with similarity index of 0.76. M. jalapa with white and red nodes flower’s (BIN) and white and red line flower’s (GAR) joined with red flower’s (MER) on 0.73 of similarity index then joined with white flower’s (PUT) on 0.64 of similarity index and yellow flower’s (KUN) on 0.49 of similarity index. At least, M. jalapa with orange flower’s (ORA) joined with M. jalapa cultivars on 0.41 of similarity index.","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"4 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2007-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DAYA CERNA PROTEIN PAKAN, KANDUNGAN PROTEIN DAGING DAN PERTAMBAHAN BERAT BADAN AYAM BROILER SETELAH PEMBERIAN PAKAN YANG DIFERMENTASI DENGAN EFFECTIVE MICROORGANISMS-4 (EM-4)","authors":"Hanifiasti Winedar","doi":"10.13057/biotek/c030103","DOIUrl":"https://doi.org/10.13057/biotek/c030103","url":null,"abstract":"ABSTRAK \u0000 \u0000 \u0000Hanifiasti Winedar. 2005. DAYA CERNA PROTEIN PAKAN, KANDUNGAN PROTEIN DAGING DAN PERTAMBAHAN BERAT BADAN AYAM BROILER SETELAH PEMBERIAN PAKAN YANG DIFERMENTASI DENGAN EFFECTIVE MICROORGANISMS-4 (EM-4). FMIPA. UNS. \u0000 Effective microorganisms-4 (EM-4) merupakan kultur campuran yang terdiri dari bakteri fotosintetik, bakteri asam laktat (Lactobacillus sp), khamir (Saccharomyces sp) Actinomycetes dan jamur fermentasi (Aspergillus sp dan Penicillium sp). Pakan yang terfermentasi EM-4 dapat meningkatkan kapasitas daya cerna melalui perbaikan keseimbangan mikroorganisme dalam saluran pernafasan. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian pakan yang difermentasi dengan EM-4 pada berbagai konsentrasi terhadap daya cerna protein pakan, kandungan protein daging dan pertambahan berat badan ayam broiler. \u0000 Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL), lima perlakuan dengan lima ulangan. Perlakuan yang diberikan adalah penambahan larutan starter 5% (P1), 10% (P2), 15% (P3) dan 20% (P4) dan satu kelompok kontrol tanpa penambahan larutan starter (P0). Ayam Broiler yang digunakan adalah ayam broiler jantan sebanyak 25 yang diproduksi oleh CP 707 PT Charoen Pokphand Jaya Farma. Pengukuran kadar protein dilakukan dengan menggunakan metode Kjedahl. Data yang diperoleh dianalisis menggunakan ANAVA dan dilanjutkan dengan uji DMRT dengan taraf signifikansi 5 %. \u0000 Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan memberikan pengaruh nyata terhadap peningkatan daya cerna protein pakan, kandungan protein daging, dan pertambahan berat badan ayam broiler. Penggunaan EM-4, terutama pada P3 dengan konsentrasi 15 % menyebabkan peningkatan kualitas pakan dan efisiensi penggunaan pakan dengan meningkatnya kandungan protein pada pakan, sehingga dapat meningkatkan daya cerna protein pakan, kandungan protein daging dan pertambahan berat badan ayam broiler. \u0000 \u0000 \u0000 \u0000Kata Kunci : Effective Microorganisms-4 (EM-4), daya cerna protein, protein daging, pertambahan berat badan, ayam broiler.","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"3 1","pages":"14-19"},"PeriodicalIF":0.0,"publicationDate":"2006-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisis Karbohidrat, Protein, dan Lemak pada Pembuatan Kecap Lamtoro Gung (Leucaena leucocephala) terfermentasi Aspergillus oryzae","authors":"A. Rahayu, Suranto, Tjahjadi Purwoko","doi":"10.13057/biotek/c020103","DOIUrl":"https://doi.org/10.13057/biotek/c020103","url":null,"abstract":"Leucaena leucocephala was one of Mimosaceae family which had high \u0000protein content nearly the same value as in Soya beans protein content. L. \u0000leucocephala could be used as the substitution of Soya beans in production \u0000of soy sauce. Soy sauce was one of fermentation liquid products which had \u0000flavor and aroma as meat, and had high nutrition value. The aims of the \u0000research were (i) to analyze nutrition value in seeds, koji and moromi \u0000including carbohydrate, proteins and lipids and (ii) to know the potency of \u0000L. leucocephala as raw material in production of soy sauce by fermentation \u0000method with Aspergillus oryzae as inoculums. Fermentation was one of soy \u0000sauce production processes that involved two steps: (i) the solid stage \u0000fermentation and (ii) the brine fermentation. L. leucocephala was fermented \u0000with A. oryzae for 3-5 days to produce koji. Koji was soaked in salt solution \u000020% (1:5 b/v) then it was fermented for 30 days to produce moromi. \u0000Nutritional values in L. leucocephala seeds, koji, and moromi was analyzed, \u0000i.e. carbohydrate (sugar reduction and starch), protein, and lipids. Moromi \u0000filtrate was added by spices to Leucaena sauce. Finally, preferable Leucaena \u0000sauce was tested including flavor, aroma, and color. Preferable data was \u0000analyzed by non-parametric statistic; it was Friedman Test and followed \u0000Wilcoxon Ranking Method. The result showed that value of reducing sugar \u0000in L. leucocephala seeds, koji and moromi were 78.38 mg/g; 119.08 mg/g; and \u0000164.29 mg/g. Starch value of seeds, koji and moromi were 274.36 mg/g; \u0000260.92 mg/g and 179.50 mg/g. The value of dissolved protein in seeds, koji \u0000and moromi were 107.44 mg/g; 86.1 mg/g; and 208.56 mg/g. The value of \u0000lipids on seeds, koji and moromi was 158.87 mg/g; 51.35 mg/g; and 80.86 \u0000mg/g. The data of preferable test on Leucaena sauce’s taste was the same as \u0000ABC sauce but the aroma of Leucaena sauce had the lowest score than the \u0000others. More over, the four kinds of sauce were not different significantly \u0000in color. L. leucocephala had potency as raw material in production of soy \u0000sauce by fermentation method with A. oryzae as inoculum. \u0000Keywords: Leucaena leucocephala, soy sauce, Aspergillus oryzae.","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"2 1","pages":"14-20"},"PeriodicalIF":0.0,"publicationDate":"2005-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}