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All Journal Jurnal Peternakan Sriwijaya Jurnal Ilmu dan Teknologi Hasil Ternak Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Peternakan Indonesia Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Aceh Journal of Animal Science Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Tropical Animal Science Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) METIK JURNAL To Maega: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Behongang Jurnal Pengabdian Masyarakat Sains Indonesia (Indonesian Journal Of Science Community Services) Jurnal Abdi Insani Jurnal Computer Science and Information Technology (CoSciTech) Perbal : Jurnal Pertanian Berkelanjutan Jurnal Peternakan Lokal Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pijar MIPA CELEBES Agricultural Jurnal Informatika Jurnal Pepadu JSTT (Jurnal Sains Ternak Tropis) Journal of Microbiology, Biotechnology and Conservation Jurnal Veteriner
Fahrullah Fahrullah
Universitas Mataram
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Characteristics of Carcass and Marbling Score of Male Bali Cattle Using Herbal Supplement of Molasses Block Based on Fermented Pineapple Peel Bulkaini, Bulkaini; Djoko Kiswolro; Fahrullah, Fahrullah; Sumadi, I Ketut; Nazir, Novizar
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.655

Abstract

Bali cattle are well-adapted to tropical climates and produce stable, standard-compliant carcasses. This study evaluated carcass traits and marbling scores in nine male Bali cattle (206–245 kg) fed with herbal molasses block (HMB) supplements containing fermented pineapple peel. The cattle were randomly assigned to three dietary treatments (3 replicates each) in a Completely Randomized Design:The research material consisted of: Nine male Bali cattle weighing 206-245 kg, concentrate composed of local ingredients, including: pineapple peel fermented with lactic acid bacteria, ground corn, rice bran, molasses and HMB. Nine Bali cattle were placed in individual pens Randomly Based on a Completely Randomized design with 3 treatments and 3 replications. Feeding treatment: P0 = 39% Ground corn + 61% rice bran + 0% fermented pineapple peel + field grass (adlibitum); P1 = 15% ground corn + 65% rice bran + 20% fermented pineapple peel LAB + field grass (ad libitum) and P2 = 12% ground corn + 73% rice bran + 15% pineapple peel without lactic acid bacteria fermentation + field grass + HMB (adlibitum). The research variables consisting of carcass characteristics and marbling scores were analyzed using analysis of variance using the SPSS version 25 program. The results of the study showed that the addition of pineapple peel without lactic acid bacteria fermentation of 15% in the ration and herbal molasses block (P2) produced carcasses of 52.34% significantly (P>0.05) higher than carcasses in P0 (50.55%) and P1 (49.70%). Carcass length ranges from 144.50±0.50-155.50±4.50 cm. The meat index ranges from 0.89 to 0.98. The area of the rib eye ranged from 28.50-33.00 cm2 and was not significantly different (P>0.05) between treatments. The marbling score of male Bali beef based on treatment was 1.81. The use of fermented pineapple peel in the form of HMB can improve the quality characteristics of Bali male cattle carcasses with a carcass percentage reaching 52.34%; carcass length 155.50 cm, meat index 0.89 and rib eye area 28.50 cm2. The resulting meat has a relatively low marbling score, bright meat color with white meat fat. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and Production
Breadnut Seed Flour (Artocarpus camansi): Potential Utilization as natural stabilizers to Impact the Physicochemical Properties and Organoleptic Value of Ice Cream Kisworo, Djoko; Pertiwi, Indah Cahya; Bulkaini, Bulkaini; Fahrullah, Fahrullah; Nazir, Novizar
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.670

Abstract

This study aimed to investigate the potential of breadnut seed flour (Artocarpus camansi) as a natural stabilizer in ice cream by evaluating its impact on physicochemical and organoleptic properties. A completely randomized design (CRD) was employed, with breadnut seed flour concentration as the single factor. Five treatment formulations were tested, consisting of varying ratios of skim milk to breadnut seed flour: 100:0 (P0, control), 87.5:12.5 (P1), 75:25 (P2), 67.5:32.5 (P3), and 50:50 (P4). The evaluated parameters included chemical properties (moisture, ash, and crude fiber content), physical properties (overrun and melting resistance), and organoleptic attributes (color, flavor, taste, and texture), assessed through both descriptive and affective methods. Data were analyzed using SAS software at a 5% significance level, with significant differences further examined using the Least Significant Difference (LSD) test. The results demonstrated that breadnut seed flour significantly influenced (p < 0.05) moisture, ash, crude fiber content, and descriptive evaluations of taste, flavor, texture, and color. Affective evaluations also indicated significant effects on flavor, texture, and color, though taste preference remained unaffected. The optimal formulation was the 12.5% breadnut flour treatment (P1), which exhibited favorable characteristics: 60.45% moisture, 1.96% ash, 0.86% crude fiber, 65.83% overrun, and 44.77 minutes of melting resistance. Organoleptically, this treatment produced ice cream with a creamy color, pleasant aroma, smooth texture, and high acceptability among panelists. These findings suggest that breadnut seed flour can effectively serve as a natural stabilizer in ice cream, with the 12.5% incorporation level providing the best balance of physicochemical and sensory properties. Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Estimation of Marbling Score by Ultrasonography and Visual Methods of Male Bali Beef Based on Muscle Location and Storage Time Abrori, Muh. Muazdzamzam Lil; Bulkaini, Bulkaini; Hasma, Hasma; Kisworo, Djoko; Fahrullah, Fahrullah; Nazir, Novizar; Muhammad Ashari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.807

Abstract

Marbling refers to white fat granules within muscle fibres that enhance meat tenderness and flavour. This study aimed to determine the marbling score of male Bali beef using two methods: ultrasonography and visual assessment based on muscle location and storage duration. Five intensively raised male Bali cattle (average weight 227 kg) were examined. Visual assessment used 0.5 kg samples from sirloin, rib, and round muscles, analysed with ImageJ and Minitab 17. Results showed that both muscle location and storage duration significantly affected (P < 0.01) the marbling score. The ultrasonography method yielded marbling scores of 1.06–1.44, while the visual method produced 1.10–1.50. The ultrasonography method proved reliable for predicting marbling without slaughter, with higher marbling observed in passive muscles (sirloin) than in active muscles (rib and round). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 15: Life on Land
PELATIHAN TEKNOLOGI PENGOLAHAN PAKAN KOMPLIT BERBASIS GREEN PROTEIN LOKAL SERTA MANAJEMEN AGRIBISNIS UNTUK MENINGKATKAN PRODUKTIVITAS SUSU KAMBING Sukarne; Sutaryono, Yusuf Akhyar; Fahrullah; Nursan, Muhammad
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1205

Abstract

This service program is motivated by the abundance of local forage sources from legume types which have great potential to be created into feed for milk-producing goats. On the other hand, the low supply of nutrition in rural communities is an important issue causing stunting. In fact, it is understood that goat's milk has great potential as a source of animal protein for society. This service aims to provide assistance (technology transfer) for complete, nutrient-rich green protein-based feed which is highly available in Lombok, such as turi plants, lamtoro plants, moringa plants and pineapple skin waste which has great potential. The next goal is to organize agribusiness management which still appears to be not running optimally. Starting from team management to production management. The method for implementing this service includes the Participatory Rural Appraisal (PRA) method by making CRF a place for providing assistance in implementing complete feed and involving communities who are CV partners. CRF as many as 20 people to benefit from the program. The activity stages include the preparation, implementation and evaluation stages of the activity. The results of service activities show that there has been an increase in community knowledge and skills in understanding and making complete feed to increase goat milk productivity. Based on the results of feed experiments on goats, data was also obtained on an increase of 200 ml/head (previously only 500 ml/head increased to 700ml/head). Knowledge and skills regarding more effective and efficient management of dairy goat agribusiness will increase after participating in community service activities.
Evaluating Physicochemical Properties of Whey-Chia Seed Edible Films for Biodegradable Packaging Fahrullah, F.; Noersidiq, A.; Kisworo, D.; Maruddin, F.
Tropical Animal Science Journal Vol. 47 No. 4 (2024): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2024.47.4.519

Abstract

The use of whey-chia seed edible films can help reduce environmental pollution while preserving the quality of food products. Films were produced using varying ratios of whey to chia seed (v/w) (whey-chia seed ratio of 1:0.5 (W1), 1:0.75 (W2), and 1:1 (W3)) through a completely randomized design with three treatments and six replications. The results showed significant differences (p<0.01) in elongation, tensile strength, moisture content, solubility, and color properties, except for crude fiber content (p>0.05). As the whey:chia seed ratio increased to 1:1, elongation increased up to 76.77%, while tensile strength decreased to 3.876 MPa, indicating an inverse relationship between these properties. The film with a whey:chia seed ratio of 1:0.5 showed 71.08% elongation but higher tensile strength (4.306 MPa) compared to the W3 treatment. The whey:chia seed ratio of 1:1 chia seed film also had the highest moisture content (49.52%), solubility (53.69%), and fiber content (15.67%). Increasing the ratio of chia seed resulted in a brighter and more transparent appearance. The microstructure of the film was continuous, compact, and homogeneous, without any irregularities such as cracks or air bubbles. The study concluded that chia seeds enhance the physicochemical and mechanical properties of whey-based edible films, with the optimal film produced at a 1:1 whey-chia seed ratio.
Viabilitas Bakteri Asam Laktat dan Aktivitas Antioksidan Yoghurt Susu Kambing dengan Penambahan Ekstrak Kacang Lebui (Cajanus sp.) Baiq Rani Dewi Wulandani; I Nyoman Tirta Ariana; Djoko Kisworo; Wahid Yulianto; Fahrullah Fatrullah; Haryanto KA
Jurnal Veteriner Vol. 26 No. 4 (2025)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19087/

Abstract

Kacang lebui (Cajanus sp.) merupakan jenis kacang-kacangan yang mengandung  antioksidan. Penelitian ini bertujuan mengetahui pengaruh ekstrak kacang lebui atau Lebui nuts extract (LNE) pada yoghurt dalam hal viabilitas bakteri asam laktat (BAL) dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial dengan dua faktor berbeda. Faktor pertama adalah yoghurt dengan LNE dan yoghurt tanpa LNE.  Faktor kedua adalah lama penyimpanan dalam lemari es 4ºC, yakni 1; 7; 14; 21 dan 28 hari. Setiap unit penelitian diulang tiga kali. Data yang diperoleh dianalisis dengan uji sidik ragam dan jika ada perbedaan antar perlakuan  dilanjutkan dengan uji jarak berganda Duncan. Parameter yang diukur adalah total BAL, tingkat keasaman (pH), aktivitas antioksidan, Total Titratable Acid (TTA), dan Total Phenolic Content (TPC) pada yoghurt susu kambing yang disimpan pada suhu 4oC. Hasil penelitian menunjukkan bahwa penambahan LNE 10% tidak berpengaruh nyata (P>0,05) terhadap viabilitas BAL. Viabilitas BAL yoghurt yang ditambahi LNE pada awal penyimpanan sebesar 98,06%, dibandingkan dengan yoghurt tanpa LNE (plain) sebesar 99,43%. Penambahan LNE berpengaruh nyata (P<0,05) terhadap pH dan TTA yoghurt. pH yoghurt yang ditambahi LNE mengalami penurunan hingga hari ke-21 dan mengalami kenaikan pH pada hari ke-28. Hal ini menyebabkan total asam pada yoghurt dengan LNE meningkat hingga penyimpanan hari ke-21 dan menurun pada hari ke-28.  Aktivitas antioksidan yoghurt plain (P0) dan yoghurt dengan LNE (P1) berbeda secara signifikan (P<0,05) hingga hari ke-28. Aktivitas antioksidan yoghurt dengan LNE (P1) lebih tinggi daripada yoghurt plain (P0) dengan hasil pada awal penyimpanan berturut-turut (P1) 76,29 ± 1,85 dan (P0) 60,81 ± 1,90. Hasil skreening kandungan total fenol menunjukkan bahwa fenol yoghurt dengan LNE lebih tinggi dibandingkan dengan yoghurt plain.  Dapat disimpulkan bahwa aktivitas antioksidan yoghurt susu kambing dengan LNE yang disimpan pada lemari es tetap lebih tinggi dan bertahan hingga satu bulan.
Sosialisasi penggunaan aplikasi QR & barcode scanner guna evaluasi kecukupan nutrisi ternak ruminansia pada kelompok tani di Desa Teluk Santong Kecamatan Plampang-Sumbawa Azhary Noersidiq; Syamsul Hidayat Dilaga; Dahlanuddin Dahlanuddin; Muhamad Amin; Oscar Yanuarianto; Ryan Aryadin Putra; Fahrullah Fahrulllah; Vebera Maslami
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 4 (2024): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i4.27003

Abstract

Abstrak Kegiatan pengabdian dilaksanakan pada tanggal 18 Mei 2024 yang berlokasi di Desa Teluk Santong Kecamatan Plampang Kabupaten Sumbawa-NTB. Mitra kelompok tani ternak bernama “Putra Ano Siup” yang berdiri pada tanggal 3 Mei 2023 dan beranggotakan 10 orang dan pada saat hari kegiatan diikuti oleh 20 orang peserta. Permasalahan yang dihadapi adalah masih rendahnya tingkat produktivitas ternak yang disebabkan oleh kurangnya pengetahuan peternak dalam hal manajemen pemberian pakan, terutama dalam hal kecukupan nutrisi. Salah satu solusi yang dapat diterapkan adalah penggunaan aplikasi QR&Barcode Scanner yang dapat membantu peternak dalam mengevaluasi kualitas dan kecukupan nutrisi pakan secara mudah dan akurat. Tujuan kegiatan ini adalah meningkatkan pengetahuan dan keterampilan peternak dalam memanfaatkan teknologi digital guna mendukung produktivitas dan kesejahteraan ternak mereka. Dengan demikian, diharapkan produktivitas ternak di desa ini akan meningkat, yang pada akhirnya dapat meningkatkan kesejahteraan ekonomi masyarakat setempat. Metode kegiatan meliputi sosialisasi tentang pentingnya manajemen pemberian pakan yang baik dan benar bagi ternak ruminasisa khususnya dalam hal kecukupan nutrisi serta dikemas dengan pengenalan terhadap aplikasi QR&Barcode Scanner tersebut. Disimpulkan bahwa secara mayoritas, tingkat pemahaman peternak terhadap cara evaluasi kecukupan nutrisi ternak dan pemanfaatan aplikasi tersebut setelah dilaksanakan kegiatan sosialisasi bekisar 80%-90%. Hal ini dapat digunakan sebagai indikasi bahwa kegiatan telah berhasil dan mendapat respon yang baik dari peternak dan sebanyak 75% peserta bersedia menerapkan hal tersebut. Kata kunci: sosialisasi; QR code; evaluasi nutrisi; teluk santong. Abstract The partner organisation engaged in community service activities is the Livestock Farmer Group, designated as 'Putra Ano Siup', situated in Teluk Santong Village, Plampang District, Sumbawa Regency-NTB. The issue at hand is the low level of livestock productivity, which is a consequence of the lack of knowledge among farmers with regard to feeding management, particularly in terms of nutritional adequacy. One potential solution is the utilisation of QR and barcode scanner applications, which could assist farmers in the evaluation of feed quality and nutritional adequacy in a convenient and accurate manner. The objective of this activity is to enhance the knowledge and capabilities of farmers in leveraging digital technology to enhance the productivity and well-being of their livestock. It is therefore anticipated that there will be an increase in livestock productivity in this village, which will in turn lead to an improvement in the economic welfare of the local community. The activity method comprises a socialisation session on the importance of good and correct feeding management for ruminants, with a particular focus on nutritional adequacy. This is complemented by an introduction to the QR&Barcode Scanner application. It was determined that the majority of farmers demonstrated an understanding of the evaluation of livestock nutritional adequacy and the utilisation of the application following the socialisation activity, with a level of comprehension ranging from 80% to 90%. This can be considered an indicator of the activity's efficacy and the positive response it received from farmers, with as many as 75% of participants expressing a willingness to implement it. Keywords: socialisation; QR Code; nutrition evaluation; teluksantong.
The Impact of Freezing Time of Chicken Carcass on Chemical Composition, Antioxidant Properties, and Organoleptic Value of Taliwang Chicken Dishes Endang Agustini; Bulkaini Bulkaini; Djoko Kisworo; Fahrullah Fahrullah; Novizar Nazir; Bidura Bidura
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.932

Abstract

The Taliwang chicken dish has been one of the most popular dishes on Lombok Island since the Selaparang Kingdom. This study aims to determine the effect of the length of time chicken carcasses are frozen on the chemical composition, antioxidant levels, and organoleptic value of Taliwang chicken dishes. The materials used were the carcasses of 20 superior Balitbangtan native chickens aged 6 weeks, as well as several natural spices and chemicals, to test the chemical characteristics, antioxidant levels, and organoleptic properties of Taliwang chicken dishes. The research was conducted using an experimental method based on a completely randomised design with a one-way pattern, with four treatments of frozen storage time (days): L0 = no storage; L1 = 2 days; L2 = 4 days; and L3 = 6 days, with five replications. The research variables, such as chemical composition, were analysed using the proximate method; antioxidant levels were analysed using the DPPH method; and organoleptic evaluation was analysed using the sensory test method. The research data were analysed using analysis of variance, followed by Duncan's test, in SPSS version 25. The results showed that the length of frozen storage had a very significant effect (P < 0.01) on the antioxidant content and organoleptic value of Taliwang chicken dishes, but no significant effect (P > 0.05) on the protein, fat, or water content. The protein content of Taliwang chicken dishes, based on the length of frozen storage, ranged from 27.25% to 28.57%; the antioxidant content ranged from 64.62% to 95.75%; and the dishes were classified as having a delicious aroma, taste, and texture. The optimal storage period for chicken carcasses before processing is 4 days, yielding an antioxidant content of 95.75%. The nutritional content and organoleptic properties indicate that Taliwang chicken dishes remain suitable for consumption. Contribution to Sustainable Development Goals (SDGs)SDG 2 – Zero HungerSDG 3 – Good Health and Well-BeingSDG 12 – Responsible Consumption and Production
Penguatan Kapasitas Peternak Cerdas Iklim melalui Pelatihan Strategi Pemasaran Produk Peternakan Pada CV. Muda Bakti Barokah Farm: Capacity Building for Climate-Smart Farmers Through Training on Marketing Strategies for Livestock Products at CV. Muda Bakti Barokah Farm Mandalika, Eka Nurminda Dewi; Azhary Noersidiq; Fahrullah Fahrullah
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 2 (2026): April-Juni 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i2.14952

Abstract

This study aims to enhance farmers’ capacity to cope with the impacts of climate change through training on marketing strategies for livestock products at CV. Muda Bakti Barokah (MBB Farm) in Lelong Village, Central Lombok. The livestock sector plays a crucial role in food security but is vulnerable to climate change, which affects both production and farmers’ incomes. Therefore, capacity building is needed not only in technical aspects of livestock production but also in marketing skills and business management. The method employed was a participatory and applied approach involving 10 participants. The activity was carried out through the stages of survey, socialization, technical training, mentoring, and evaluation. The material covered included marketing strategies, pricing, market segmentation, and the use of digital media. The results of the activity showed a significant increase in participants’ understanding, from 20% on the pre-test to 90% on the post-test. Additionally, the use of social media proved effective in expanding market reach and brand awareness. Another impact was a 14% increase in average sales of livestock products within one month of the activity. All participants responded positively to the training. Thus, this marketing strategy training was effective in enhancing farmers’ capacity to become more adaptive, innovative, and sustainable in addressing the challenges of climate change. This initiative is expected to serve as a model for farmer capacity building to enhance the competitiveness of livestock businesses in the digital age.
Mechanical Properties of Whey–Pectin Edible Films: The Role of Plasticizer Type Fahrullah Fahrullah; Rabyatul Auliah; Wahid Yulianto; Baiq Rani Dewi Wulandani; Bulkaini Bulkaini; Djoko Kisworo; Sukirno Sukirno
Jurnal Biologi Tropis Vol. 26 No. 2 (2026): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i2.11900

Abstract

Whey protein has been identified as a potential film-forming material; however, its mechanical properties are limited. The objective of this study is to ascertain the impact of plasticizer type on the mechanical properties of edible films composed of whey-pectin. This study employed a completely randomized design (CRD) with three replications. The treatments consisted of three types of plasticizers, namely sorbitol, glycerol, and polyethylene glycol. The obtained data were analyzed using Analysis of Variance (ANOVA), and when significant differences were observed, Duncan’s Multiple Range Test (DMRT) was subsequently applied. The findings demonstrated that the type of plasticizer exerted a negligible influence (P > 0.05) on film thickness, which ranged from 0.15 to 0.16 mm. However, the type of plasticizer had a significant effect (P < 0.05) on tensile strength and elongation. The highest tensile strength was obtained with sorbitol, whereas the highest elongation was obtained with polyethylene glycol. The findings of this study suggest the existence of a trade-off relationship between tensile strength and elongation. Sorbitol has been demonstrated to produce a strong film, while polyethylene glycol has been shown to enhance flexibility.
Co-Authors . Fatma Abidin, Syauqi Muzakki Abrori, Muh. Muazdzamzam Lil Achmad Solichin Aditya Wahyu Nugraha Agil, Alwi Agustriyanto Abudi Akhyar Sutaryono Aminurrahman Aminurrahman Aminurrahman, Aminurrahman Amisah, Laela Anita, Cis Ariana, Tirta Arjuna Anggara Putra Susanto Ayunita, Novi Azhary Noersidiq B.R.D Wulandari Baeti, Husnul Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani Basriani Basriani, Basriani Bela Lufiana Bella Marettiani Sulaiman Bidura Bidura Bq. Rani, DW Buana, I Gusti Ngurah Agung Bulkaini (Bulkaini) Bulkaini , Bulkaini Bulkaini Bulkaini D. Kisworo D. Rosyidi Dahlanuddin Dahlanuddin Dahlanuddin Dahlanuddin, Dahlanuddin Dani Putra, Endo Pebri Dasril Aldo Dedy Mirwansyah Dewa Oka Suparwata Dewi Mandalika, Eka Nurminda Dewi Shinta Achmad Dewi Wulandani, Baiq Rani Djalal Rosyidi Djibran, Moh. Muchlis Djoko Kiswolro Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Dwi Ayu Lestari, Dwi Dwi Kusuma Purnamasari, Dwi Kusuma Dwyardi Eka Nurminda Dewi Mandalika Endang Agustini Endo Pebri Dani Putra Eny Yuliani Ervandi, Mohamad Erwan Erwan Erwan, Erwan Fauzia Agustin Febryanti, Farah Fiarani, Mesil Fitrah, Qifyanti Fitri Fitri Fitri Fitri Fitriyani Fitriyani Gifari, Zaid Al HARYANTO Haryanto Haryanto Haryanto Haryanto Haryanto KA Hasma Hasma Hasma Hasma Hidayah, Hidayatul I Gede Nano Septian I Ketut Sumadi I Nyoman Tirta Ariana I.K.G. Wiryawan Imron Hadi Indra Dwi Pangestu Indri Afriani Yasin Ine Karni Ine Karni Ishak Korompot Ishak Korompot K. G. Wiryawan K. Sumadi K.G.Wiryawan Karni, Ine Kartika Kartika Khaeriyah Nur Korompot, Ishak Lilik Eka Radiati Lina Permatasari Mahendra, Khoiri Malta, Lilik Mandalika, Eka Nurminda Dewi Mardiati Zain Marpuah Maruddin, F. Maulana Merita Ayu Indrianti Mery Hariratuljannah Miftahul Jannah Mirnawati Mirnawati Moh. Muchlis Djibran Mohamad, Pepin Mokoginta, Meity M Muh. Amin Muh. Saleh Nurdin Muhamad Amin Muhamad Amin Muhammad Ashari Muhammad Irfan Said Muhammad Taufik Muhsinin, Muhammad Musanip, Musanip N. Haiza N. W. Siti Nanda Arista Rizki Nariza Wanti Wulan Sari Noersidiq, A. Novizar Nazir Novizar Nazir Nur Asia Ibrahim Nursan, Muhammad Oscar Yanuarianto Oscar Yanuarianto Oscar Yanuarianto, Oscar Patullah, Holi Pertiwi, Indah Cahya Purwadi Purwadi Purwati, Ria Putra, Ryan Aryadin Rabiatul Adawiyah Rabyatul Auliah Rabyatul Auliah Rahmawati, Lilik Ramlan Pomolango Ramlan Pomolango, Ramlan Ratmawati Malaka Ratmawati Ratmawati Rezki Amalyadi Richki Hardi Riyayatsyah Robert F Usman Rohima, BQ. Nahya Rosida, Abidatur Rr. Agustin Salahuddin Salahuddin Satifayanti, Nusiferra Selawati Palilati Selpianus Dogomo Septian, I Gede Nano Silvia Suhardiani, Roro Agustien Suhubdy Suhubdy Suhubdy Suhubdy Sukarne Sukarne Sukirno Sukirno Sulaiman Ngongu Depamede Sulaiman Ngongu Depamede Sumiati Sumiati Sumiati Susan Mokoolang Sutaryono, Yusuf Ahkyar Sutaryono, Yusuf Akhyar Syamsuhaidi Syamsuhaidi, Syamsuhaidi Syamsul Hidayat Dilaga, Syamsul Hidayat Terri Repi Tina Tri Wulansari Triadi Triadi Ulkiyah, Kalisom Utami, Wirawati Chandra Vebera Maslami Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wariata, Wayan Wilya Wulandani, Baiq Rani Dewi Yetti Marlida Yulianto, W Yulianto, Wahid Yuliaty Shan Nur Yusriyah Atikah Gobel Zaid Al Gifari