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All Journal Jurnal Peternakan Sriwijaya Jurnal Veteriner 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 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
Fahrullah Fahrullah
Universitas Mataram
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Pelatihan Pembuatan Sosis dan Bakso yang Mengandung Bagan Antioksidan Alami sebagai Pangan Fungsional pada Masyarakat Desa Sembung, Lombok Barat Yulianto, Wahid; Kisworo, Djoko; Bulkaini, Bulkaini; Dewi Wulandani, Baiq Rani; Haryanto, Haryanto; Fahrullah, Fahrullah
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 1 (2024): Januari - Maret
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i1.6685

Abstract

Sembung Village produces chilli that can be used as a source of antioxidant ingredients in functional processed meat products. The activity was carried out through two methods: Demonstration and Participation. The training started with an explanation of processed meat products, including tools and materials, principles of manufacturing methods, packaging, and presentation. The text explains the meaning of antioxidants, how they prevent oxidation, and which natural ingredients contain them. Afterwards, participants were given the opportunity to practice making sausages and meatballs through demonstrations. The majority of attendees were PKK cadres from each hamlet in Sembung Village. The training provides additional information on how to produce meatballs and sausages with added value in the form of healthy, natural antioxidant ingredients. Some participants have experience in meat processing. It can be concluded that the training activity has equipped the Sembung Village community with knowledge and skills that can be utilised to improve their welfare..
Sifat Mekanik Edible Film Berbasis Protein dengan Penggunaan Konsentrasi Plasticizer Sorbitol yang Berbeda Fitri; Fahrullah; Yulianto, Wahid
Journal of Microbiology, Biotechnology and Conservation Vol. 1 No. 1 (2025): Journal of Microbiology, Biotechnology and Conservation (jMBC)
Publisher : Master’s Program in Biology, Faculty of Mathematics and Natural Sciences, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jmbc.v1i1.6107

Abstract

Edible film is a type of biodegradable packaging that can be an alternative to food packaging material to reduce environmental damage and maintain food product’s shelf life, quality, and safety. This research aims to determine the effect of the mechanical properties of protein-based edible film using different concentrations of sorbitol plasticizer on edible film thickness, gelation time, and film microstructure. To make edible films, the research material consists of sorbitol, whey protein, gelatin, distilled water, and silica gel. The research was conducted using a completely randomized design with three sorbitol plasticizer treatments consisting of P1:35%, P2:40%, P3:45%, and three replications. The data were analyzed using Analysis of Variance (ANOVA) and continued with the Duncan Multiple Range Test (DMRT) using the SPSS program. The research results showed that the use of sorbitol plasticizer with different concentrations gave a very significant difference (P<0.01) to P1 and P3, but P2 was not significantly different from the thickness of the edible film. The gelation time did not make a difference (P>0, 05), which is real, but adding different sorbitol to the edible film microstructure can produce varying microstructures. From the research results, the average values for edible film thickness are 0.053, 0.078, and 0.113 mm, while the gelation time produces average values of 19.33, 13.33, and 19 minutes. This research concludes that using different sorbitol concentrations provides a very significant difference in film thickness; however, unlike the gelation time, which does not make a difference, the microstructures produce varying microstructures.
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.
Edible Film Based on Whey-Chia Seed: Physical Characterization with Addition of Different Plasticizers Fahrullah, Fahrullah; Kisworo, Djoko; Noersidiq, Azhary
Jurnal Penelitian Pendidikan IPA Vol 9 No 10 (2023): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i10.4978

Abstract

Edible film is a biodegradable packaging that can be an alternative as a food packaging material so as to reduce environmental damage and still have the function of maintaining the shelf life, quality and safety of food products. The aim of this research was to determine the effect of using different percentage of whey-chia seed and plasticizer type on the characteristics of films. This research used a completely randomized factorial design consisting of Factor A: percentage of whey-chia seed (A1= 1:0.5; A2= 1:0.75 and A3= 1:1) and Factor B: type of plasticizer (B1= sorbitol; B2= glycerol and B3= PEG). The interaction between of whey-chia seed and different types of plasticizer did not show a significant effect (p>0.05) on the characteristics of films, but the factor of whey-chia seed gave an effect on the thickness and gelation time of the films and the factor of different types of plasticizer too gave a significant effect (p<0.01) on the water vapor transmission rate (WVTR) value. The findings suggest that the incorporation of chia seed concentration with distinct plasticizers could enhance the physical properties of whey-based edible film. The use of percentage of whey-chia seed 1:1 with glycerol is the best treatment.
Co-Authors . Fatma Abidin, Syauqi Muzakki Abrori, Muh. Muazdzamzam Lil Achmad Solichin Aditya Wahyu Nugraha Agil, Alwi Agustriyanto Abudi Akhyar Sutaryono 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 Bq. Rani, DW Buana, I Gusti Ngurah Agung Bulkaini (Bulkaini) Bulkaini , Bulkaini D. Kisworo D. Rosyidi 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 Dwi Ayu Lestari, Dwi Dwi Kusuma Purnamasari, Dwi Kusuma Dwyardi 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 Gobel, Yusriyah Atikah HARYANTO Haryanto Haryanto Haryanto Haryanto Hasma Hasma Hasma Hasma Hidayah, Hidayatul I Ketut Sumadi I.K.G. Wiryawan Imron Hadi Indra Dwi Pangestu Indri Afriani Yasin 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 Mardiati Zain Marpuah Maruddin, F. Maulana Merita Ayu Indrianti Mery Hariratuljannah Mirnawati Mirnawati Moh. Muchlis Djibran Mohamad, Pepin Mokoginta, Meity M Mokoolang, Susan 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 Nur Asia Ibrahim Nursan, Muhammad Oscar Yanuarianto Oscar Yanuarianto, Oscar Patullah, Holi Pertiwi, Indah Cahya Purwadi Purwadi Purwati, Ria Putra, Ryan Aryadin Rabiatul Adawiyah Rahmawati, Lilik Ramlan Pomolango Ramlan Pomolango, Ramlan Ratmawati Malaka Ratmawati Ratmawati Rezki Amalyadi Richki Hardi Riyayatsyah Robert F Usman Rohima, BQ. Nahya Rosida, Abidatur Salahuddin Salahuddin Satifayanti, Nusiferra Selawati Palilati Selpianus Dogomo Septian, I Gede Nano Silvia Suhardiani, Roro Agustien Suhubdy Suhubdy Suhubdy Suhubdy Sukarne Sukarne Sulaiman Ngongu Depamede Sumiati Sumiati Sumiati Susan Mokoolang Sutaryono, Yusuf Ahkyar Sutaryono, Yusuf Akhyar Syamsuhaidi Syamsuhaidi, Syamsuhaidi Syamsul Hidayat Dilaga, Syamsul Hidayat Terri Repi Triadi Triadi Ulkiyah, Kalisom Utami, Wirawati Chandra Vebera Maslami Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wariata, Wayan Wilya Wulandani, Baiq Rani Dewi Wulansari, Tina Tri Yetti Marlida Yulianto, W Yulianto, Wahid Yuliaty Shan Nur Yusriyah Atikah Gobel Zaid Al Gifari