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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Biologi Tropis Jurnal Pengabdian Magister Pendidikan IPA Jurnal Pijar MIPA CELEBES Agricultural Journal of Microbiology, Biotechnology and Conservation
Yulianto, Wahid
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Immunology & microbiology Mathematics Physics Other

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Sensory Quality and Cooking Loss of Broiler Chicken Nuggets with the Addition of Yellow Corn Septian, I Gede Nano; Baeti, Husnul; Fahrullah, Fahrullah; Yulianto, Wahid; Kisworo, Djoko
CELEBES Agricultural Vol. 5 No. 2 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v5i2.897

Abstract

The term "organoleptic testing" is synonymous with the more specific term "sensory evaluation". The objective of the study was to ascertain the impact of incorporating supplementary yellow corn in the formulation of broiler chicken nuggets on their sensory quality and cooking loss. The research method employed was of an experimental nature, utilising a Completely Randomised Design (CRD) with three distinct treatments: P0, representing the control, P1, which involved the incorporation of 25 g of yellow corn into a 100% nugget mixture (10%), P2, encompassing the addition of 37.5 g of yellow corn into a 100% nugget mixture (15%), and P3, comprising the inclusion of 50 g of yellow corn into a 100% nugget mixture (20%). Recent studies have demonstrated that the provision of yellow corn does not exert a significant influence on the sensory quality values and cooking losses of broiler chicken nuggets (p > 0.05). The cooking loss of P1 nuggets was found to be 0.019% lower than that of P2 nuggets (0.22%) and P3 nuggets (0.41%). The Duncan test demonstrated that there was a negligible difference between P1 and P2, and between P2 and P3. Furthermore, there was no significant difference between P2 and P3. The lowest cooking loss for chicken nuggets in the treatment with the addition of yellow corn was P1 0.019%. This shows that the higher the level of yellow corn added, the lower the cooking shrinkage. The lower the cooking shrinkage value, the better the product quality because there will be less nutritional loss, on the other hand, the higher the cooking shrinkage value, the lower the product quality. The findings showed that the provision of yellow corn did not have a significant effect on the sensory quality or cooking loss of broiler chicken nuggets.
Physical and Microbiology Characterization of Chicken Sausage that Added by Oyster Mushroom Yulianto, Wahid; Malta, Lilik; Bulkaini, Bulkaini; Kisworo, Djoko; Haryanto, Haryanto; Dewi Wulandani, Baiq Rani; Fahrullah, Fahrullah
Jurnal Biologi Tropis Vol. 24 No. 1 (2024): Januari - Maret
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.v24i1.6355

Abstract

Oyster mushrooms are a healthy alternative food source for reducing the fat content of sausages due to their low fat content. Chicken sausage is a processed meat product that typically contains meat, binders, and fillers. This study aimed to investigate the physical and microbiological properties of chicken sausage with varying concentrations of oyster mushrooms, which are added to improve its quality. The study employed a completely randomized design with three treatments. If a treatment showed a difference, the Duncan Multiple Range Test was conducted. The treatments consisted of J0: 0% oyster mushroom, J1: 1% oyster mushroom, and J2: 2% oyster mushroom. Statistically, the use of different concentrations of oyster mushrooms did not result in a significant difference (P>0.05) in the water binding capacity, breaking power, pH, and total plate count of chicken sausages. However, the addition of oyster mushroom concentrations can improve the physical and microbiological quality of the sausages. The addition of different concentrations of oyster mushroom to chicken meat sausage resulted in a water binding capacity of 39.28-46.12%, breaking strength of 0.4-0.5 kg/cm2, pH value of 6.46-6.56, and total plate count of 1.57-1.86 cfu/g. The treatment that yields the highest water binding capacity (45.06%), breaking power (0.04 kg/cm2), pH (6.56), and total plate count (1.57 cfu/g) is the addition of 1% oyster mushroom concentration. The concentration of oyster mushroom used in the preparation of chicken meat sausages should not exceed 1% of the total sausage mixture.
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.
Effect of whey protein on thickness, water vapour transmission rate, and water content of gelatin film Fahrullah, Fahrullah; Rahmawati, Lilik; Kartika, Kartika; Ulkiyah, Kalisom; Yulianto, Wahid
Jurnal Pijar Mipa Vol. 18 No. 6 (2023): November 2023
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.v18i6.5680

Abstract

Packaging is a tool used to protect products from physical damage; edible films can improve food quality and reduce plastic-based packaging materials. This study aimed to determine the effect of adding whey protein concentration on gelatin edible film thickness, water vapour transmission rate, and moisture content. This research used a completely randomized design with 4 treatments and 3 replications. The treatments consisted of P0 (0 g whey: 2 g gelatin), P1 (0.05 g whey: 2 g gelatin), P2 (0.10 g whey: 2 g gelatin), P3 (0.15 g whey: 2 g gelatin). The addition of whey protein had a significant effect (P<0.01) on the thickness of the gelatin film. However, no significant effect (P>0.05) was found on the water vapour transmission rate and moisture content. Nonetheless, employing whey protein can reduce the water vapour transmission rate and increase the moisture content of edible gelatin film. The findings suggest that incorporating whey protein can enhance the physicochemical properties of gelatin films. Using whey protein at a concentration of 0.05 g is deemed the optimum treatment.
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.
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.
Co-Authors Azhary Noersidiq Baeti, Husnul Bulkaini (Bulkaini) Dewi Wulandani, Baiq Rani Djoko Kisworo Fahrullah Fahrullah Fitri Haryanto Haryanto Kartika Kartika Malta, Lilik Rahmawati, Lilik Septian, I Gede Nano Ulkiyah, Kalisom Vebera Maslami Wulandani, Baiq Rani Dewi