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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Biologi Tropis Jurnal Pijar MIPA
Wulandani, Baiq Rani Dewi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Mathematics Physics Other

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Indigenous Dairy Product (Palopo): The Potential Utilization as A Carrier for Probiotics in The Development of Functional Foods is A Plausible Prospect Sari, Sri Mutia; Wulandani, Baiq Rani Dewi; Kisworo, Djoko; Pertiwi, Eva Amalia
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9672

Abstract

Palopo is a traditional food typical of West Sumbawa, West Nusa Tenggara Province, made from pure buffalo milk with a characteristic soft texture with the addition of eggplant (Solanum virgianium L) in the coagulation process. The use of probiotics and microorganisms in the milk fermentation process is part of the development of milk-based functional foods. This study aims to determine the microbiological properties of Palopo added with lactic acid bacteria as a functional food to determine the role and impact of microorganisms on the quality of Palopo. LAB viability data were analyzed by analysis of variance (ANOVA) using SAS software. If the treatment had a significant effect, then we continued with Duncan's difference test. The results of analysis of variance showed significant differences in LAB viability in Palopo. The highest number of LAB was found in Palopo, added with Streptococcus thermophilus (ST), with a total of 10,172 Log CFU/ml. Based on Duncan's further test, there was no significant difference in LAB viability in ST against LB and LP. Palopo without the addition of LAB was found to have viable LAB with a total of 2, 623 Log CFU/ml. So that LAB is concluded to be able to significantly improve the quality of Palopo products.
Carcass Characteristics of Male Peking Ducks with Fermented Yeast (Saccharomyces cereviceae) Culture Pineapple Peel Feed Bulkaini , Bulkaini; Kisworo, Djoko; Wulandani, Baiq Rani Dewi; Fahrullah , Fahrullah; Sutaryono, Yusuf Ahkyar; Sumadi, I Ketut; Ariana, Tirta
Jurnal Biologi Tropis Vol. 24 No. 2 (2024): 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.v24i2.6446

Abstract

The male Peking duck is a type of meat duck that has great potential to be developed as a producer of carcasses and primal carcass cuts. The research was carried out with the aim of finding out the best level of addition of pineapple peel fermented yeast (Saccharomyces cereviceae) culture to the percentage of carcasses and carcass primal cuts of male Peking ducks. The material used in this research was 240 male Peking ducks with an initial weight of 343.90 ± 0.90 g. The ration used contains 16% crude protein, with a metabolic energy (ME) of 2.900 kcal/kg. The cage system used is a battery colony cage measuring 200 cm x 60 cm x 50 cm with 30 plots. Each plot contained eight male Peking ducks which were kept until 8 weeks of age. The research data were analyzed using One Way Anova based on a Completely Randomized Design with a unidirectional pattern and followed by the Duncan Multiple Range Test (DMRT) using the SPSS version 16 program. The research results showed that the treatment with the addition of 10% fermented pineapple peel in the ration (P2) could produce a male Peking duck carcass percentage of 55.52% higher than the P0 treatment (54.94%); P1 (54.11%); P3 (53.85%); P4 (53.61%) and P5 (52.07%), while in primal carcass cuts the highest percentage was found in the chest at 37.17%, followed by the back (22.67%), wings (13.96%), lower thighs (13.72%) and upper thighs (12.43%).  Conclusion: The addition of yeast (Saccharomyces cereviceae) culture fermented pineapple peel at a level of 10% in the ration can produce a higher percentage of carcasses and carcass primal cuts of male Peking ducks compared to other treatments.
Utilization of Natural Milk Coagulant in The Processing of Indigenous Dairy Product (Palopo) Agil, Alwi; Bulkaini, Bulkaini; Wulandani, Baiq Rani Dewi; Kisworo, Djoko; Fahrullah, Fahrullah
Jurnal Biologi Tropis Vol. 25 No. 4 (2025): Oktober-Desember
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.v25i4.10356

Abstract

The objective of this study is to ascertain the impact of employing natural coagulants, namely eggplant para (Solanum indicum), biduri sap (Calotropis gigantea), and papaya sap (Carica papaya L.), on the chemical properties, antioxidant levels, and organoleptic properties of palopo. The present study employed a Completely Randomized Design (CRD), utilizing three natural coagulant treatments (eggplant, biduri sap, and papaya sap) each at 0.2% of the sample weight, with five replicates. The research variables encompassed pH, water content, ash, crude protein, crude fat (utilizing the proximate analysis method), antioxidant content (employing the DPPH method), and organoleptic values (aroma, taste, colour, texture, and overall acceptance) (using the hedonic method). The findings indicated that the type of coagulant employed exerted a highly significant effect (P<0.01) on the water content, protein and antioxidant levels of palopo, while no significant effect (P>0.05) was observed on pH, fat content, and ash content. The utilization of eggplant (Solanum indicum) as a natural coagulant resulted in a high level of protein in palopo (7.33%), while the application of papaya latex (Carica papaya L.) led to a higher level of antioxidants in palopo (80.05%) compared to other types of coagulants. The incorporation of natural coagulant eggplant parboil can yield palopo that is particularly prized for its optimal texture and palatability. Conclusion: The incorporation of natural coagulant Eggplant (Solanum indicum) in the manufacturing process of palopo ensures optimal chemical quality and acceptance, while papaya latex (Carica papaya L.) contributes the highest antioxidant content, thereby possessing the potential to enhance the functional value of the product.
Optimization of the Thickness, Water Vapour Transmission Rate and Morphology of Protein-Based Films Incorporating Glycerol and Polyethylene Glycol Plasticizers Fahrullah, Fahrullah; Kisworo, Djoko; Bulkaini, Bulkaini; Yulianto, Wahid; Wulandani, Baiq Rani Dewi; Haryanto, Haryanto; Azhary Noersidiq; Maslami, Vebera; Ulkiyah, Kalisom; Kartika, Kartika; Rahmawati, Lilik
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 1 (2024): April 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.01.02

Abstract

Edible film is a thin layer that can coat food products and protect them from physical, chemical, and microbiological disturbances. This study aimed to determine the effect of the concentration ratio and different plasticizers on the thickness, water vapour transmission rate, and morphology of protein-based edible films. The study used a completely randomized design with a factorial pattern. The experiment involved two factors: Factor A, which was the whey-gelatine concentration ratio, at three levels (A1 = 1:0.5; A2 = 1:0.75; A3 = 1:1); and Factor B, which was the plasticizer, at two levels (B1 = glycerol; B2 = polyethylene glycol (PEG)). The study revealed that the water vapour transmission rate was significantly affected (P<0.01) by the interaction between whey-gelatin and different types of plasticizers. Additionally, the film thickness was significantly affected (P<0.01) by the whey-gelatine ratio, and the water vapour transmission rate was significantly affected (P<0.01) by the different types of plasticizers used. The film made from protein had a thickness of 0.282-0.357 mm, a water vapour transmission rate of 4.27-5.55 g/mm2.h, and a homogeneous surface structure resulting from the good mixing of whey and gelatin. The concentration of whey-gelatine and the use of different plasticizers can affect the thickness, WVTR, and morphology of the film. The use of glycerol as a plasticizer resulted in a greater thickness, water vapour transmission rate (WVTR), and morphology compared to those of the PEG plasticizer when the whey-gelatin concentration was 1:1.
Microstructure Characterization of Whey Films Using Different Concentrations of Chia Seeds and 35% Sorbitol as Plasticizer Fahrullah, Fahrullah; Kisworo, Djoko; Noersidiq, Azhary; Bulkaini, Bulkaini; Yulianto, Wahid; Wulandani, Baiq Rani Dewi; Maslami, Vebera
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i2.6589

Abstract

SEM testing was used to evaluate the homogeneity of the film, including pores, cracks, and surface structure, as well as to determine the cross-section and surface structure and the homogeneity of the film solution mixture. The study aims to determine the microstructure characteristics of whey film by adding different concentrations of chia seed and 35% sorbitol as a plasticizer. This study employed three treatments: P1 with 0.5% chia seed, P2 with 0.75% chia seed, and P3 with 1% chia seed. The research method used was descriptive, providing a detailed description of the process. The results indicate that adding more polymer increases the viscosity of the film suspension during the gelatinization process. The film's microstructure was determined by the heating and drying process, as well as the contribution of chia seed gel to the whey film structure. All treatments achieved a Homogeneous film microstructure, but the 1% concentration treatment resulted in a swollen surface structure. The chia seed was evenly mixed into the whey protein matrix, resulting in a uniform structure.
Co-Authors Agil, Alwi Ariana, Tirta Azhary Noersidiq Bulkaini (Bulkaini) Bulkaini , Bulkaini Djoko Kisworo Fahrullah Fahrullah Haryanto Haryanto I Ketut Sumadi Kartika Kartika Pertiwi, Eva Amalia Rahmawati, Lilik Sari, Sri Mutia Sutaryono, Yusuf Ahkyar Ulkiyah, Kalisom Vebera Maslami Yulianto, Wahid