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All Journal Buletin Peternakan Majalah Ilmiah Peternakan Jurnal Veteriner Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of the Indonesian Tropical Animal Agriculture Jurnal Biologi Tropis Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS Jurnal Abdi Insani Journal of Classroom Action Research Bioscientist : Jurnal Ilmiah Biologi AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Prosiding Konferensi Nasional PKM-CSR Jurnal Pijar MIPA CELEBES Agricultural Jurnal Pepadu Jurnal Pendidikan dan Pengabdian Masyarakat Journal of Islamic economics Perspectives (JIEP)
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Journal : Jurnal Biologi Tropis

 1   2 
Utilization of Biduri Juice (Calotropis gigantea) in The Process of Buffalo Milk Coagulation on Quality of Soft Cheese Bulkaini Bulkaini; B.R.D. Wulandani; IN.S. Miwada; Twenfosel O. Dami Dato; Liana Dewi
Jurnal Biologi Tropis Vol. 20 No. 3 (2020): September - 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.v20i3.2247

Abstract

Cheese is a processed product with a basic ingredient in the form of milk which is produced by separating solid substances in milk through a coagulation process. Soft cheese is cheese with a moisture content of 45-80%. Research aims to know the benefits of biduri juice in the manufacture of buffalo milk soft cheese. In an effort to determine the benefits of the biduri juice an experimental method was carried out using a Randomized Block Design (RBD).The study consisted of two groups, namely K1 which was made of cheese using 0.02 ml / 2 liter of rennet milk, while K2 was made of cheese using 0.6 cc/2 liter of biduri sap milk. The cheese produced on K1 and K2 was stored for 0 days, 12 days and 24 days as treatment. The results of the study which consisted of protein, fat and water levels were analyzed using analysis of variance based on a Randomized Block Design (RBD) using the SPSS version 16 program and continued with the Duncant test with a confidence level of 5%. The results showed that the use of biduri juice 0.6 cc/2 liters of milk in cheese making produced cheese with protein content ranging from 22.74-23.85% higher than the use of rennet at 21.99-23.65%. Fat content of cheese with biduri juice coagulation resulted in fat content ranging from 0.59-0.84% lower than using rennet ranging from 0.8-1.04%. The water content of soft cheese coagulated with biduri juice and rennet is still in the normal range of water content set by the United States Department of Agriculture (USDA), which is not more than 80%. Based on the results of the study, it can be concluded that the use of biduri juice at the level of 0.6 cc / 2 liters of fresh buffalo milk in making soft cheese with a storage time of 0 days, 12 days and 24 days, it can produce protein and fat content of soft cheese that meets SNI with water content of cheese according to USDA standards, namely not exceeding 80%.
Tenderness and Structure of Chicken Meats with Papaya Extract Immersion (Carica papaya) Bulkaini Bulkaini; B.R.D. Wulandani; I K Sumadi; Twenfosel O. Dami Dato
Jurnal Biologi Tropis Vol. 20 No. 3 (2020): September - 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.v20i3.2369

Abstract

The egg-laying chicken has a coarse texture with large fiber bonds, so it is classified as tough meat. The level of toughness of the meat can be improved by applying the compression technology using enzyme extracts such as papaya extract. The purpose of this study was to determine the effect of the level of use of papaya extract (Carica papaya) on the tenderness and structure of the rejected laying hens. The research material used was 4.500 g of egg rejected chicken meat and half-cooked papaya fruit extract. Meat tenderness testing is done by the Shear Press method, while observing the meat structure is done by microtechnical methods using binocular and digital microscopes. Data analysis of meat tenderness analysis with analysis of variance based on the Completely Randomized Design (CRD) of Unidirectional pattern with 4 treatments (P1= control, P2= 15%, P3= 30% dan P4= 45%) with 3 replications, while the meat structure was analyzed by calculating the average size of connective tissue and meat fibers in the form of millimicron units (µm). The results showed that soaking papaya meat extract with different concentrations significantly affected (P<0.05) on the tenderness of laying hens. The tenderness of meat indicated by the value of meat breaking was ranges from 0.90 kg/cm2-1.36 kg/cm2. Observation of meat structure shows that the higher the concentration of papaya extract used to soak the meat, the connective tissue narrows and the muscle fibers widen.
Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution D.W. Sari; Bulkaini Bulkaini; Djoko Kisworo
Jurnal Biologi Tropis Vol. 21 No. 2 (2021): Mei - Agustus
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.v21i2.2739

Abstract

Sausage is a food ingredient that comes from pieces of meat that are ground and seasoned, and put into a casing so that it is oval in shape.  One type of meat that can be processed into sausage is rabbit meat. This study aims to determine the effect of the level of substitution of mung bean flour on the organoleptic value and the number of bacteria in rabbit meat sausage. The research materials used were 3000 g rabbit meat, mung bean flour, skim milk, and a severala of spices. The experimental design used was a completely randomized design (CRD) with 4 treatments, namely the addition of 0%, 15%, 30% and 45% mung bean flour, with 4 replications. The results showed that the level of substitution of mung bean flour had a significant effect (P<0.05) on the color, taste and texture of rabbit meat sausage and had no significant effect (P>0.05) on the aroma and number of bacteria. The addition of 15% mung bean flour gave the best organoleptic values, namely: Color 5.28 (light), aroma 5.31 (good), taste 5.95 (tasty), texture 5.99 (soft) with a bacterial count of 2.00 x 103 cfu/g, which is below the standard for bacterial contamination of sausages set by SNI 1995, which is 1x 103 cfu/g.
White Oyster Mushroom (Pleurotus ostreatus) As A Source of Food Fiber and Its Applications in Meat Processing Audina Putri; Djoko Kisworo; Bulkaini Bulkaini
Jurnal Biologi Tropis Vol. 21 No. 3 (2021): September - 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.v21i3.2869

Abstract

White oyster mushrooms (Pleurotus ostreatus) can be used as fillers sausages mix because the physical properties of chewy like meat and high fiber content. The main raw material of sausages is meat, so that rejected layer chicken meat can be used even though it has low quality of the meat and less liked by the consumer, however, as a food ingredient it still has potential to improve the quality. Therefore, to improve the quality and preferences of the consumer, it is necessary to innovate processed into sausages with the addition of a fiber source, namely white oyster mushroom flour. This study aims to examine the use of white oyster mushroom as a source of dietary fiber in sausage processing. The research materials used were white oyster mushrooms, rejected laying hens and spices. The experiment was designed using a completely randomized design (CRD) with 4 treatments and 3 replications, which included: without the addition of white oyster mushroom flour P0 (0%), the addition of oyster mushroom flour at the level of P1 (5%), P2 (10%), P3 ( 15%). Data were analyzed based on analysis of variance using Statistical Analysis System (SAS–Software). The results showed that the level of white oyster mushroom flour increased the organoleptic value of color, aroma and texture significantly (P<0.05). The addition of white oyster mushroom flour was also higly significant (P<0.01) in increasing the crude fiber content of sausages. It can be concluded that cooking loss was higher in line with the level of white oyster mushroom flour. But not on the value of water holding capacity. The higher the level of white oyster mushroom flour, the higher the crude fiber of the sausage. In general, the quality of sausages meets the Indonesian National Standard (SNI 3820 - 2015), interms of normal organoleptic value.
Production Performance of Peking Ducks with Feeding of Fermented Yeast Culture Pineapple Peel (Saccharomyces cereviceae) Bulkaini Bulkaini; Djoko Kisworo; Budi Indarsih; I K Sumadi
Jurnal Biologi Tropis Vol. 21 No. 3 (2021): September - 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.v21i3.3034

Abstract

Poultry production performance is reflected by body weight gain, ration conversion and carcass percentage. This study was conducted with the aim of knowing the optimum level of use of fermented pineapple peel in the ration on production performance and carcass percentage of male Peking ducks. The research material was male Peking duck aged 3 weeks with initial body weight of 343.90 ± 0.90 g. 240 male Peking ducks were placed randomly in battery cages based on a Completely Randomized Design with 6 treatments and 5 replications, namely P0=ration without fermented pineapple peel (FPP); P1=the ration contains 5% FPP; P2=ration contains 10% FPP; P3=the ration contains 15% FPP; P4= ration contains 20% FPP and P5=the ration contains 25% FPP.  Based on One way ANOVA analysis and Duncan's test, it was found that the use of fermented pineapple peel 10% significantly (P<0.05) increased the final body weight (1.693g/head), body weight gain (1.350 g/head), and carcass percentage (55.25%). From the results of the study, it can be concluded that the optimum level of use of fermented pineapple peel with yeast culture on body weight gain, slaughter weight, carcass weight and carcass percentage, respectively: 8.80%; 8.40%; 7.25% and 9.50%.
Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef Baiq Rani Dewi Wulandani; Bulkaini Bulkaini; Sukirno Sukirno; Djoko Kisworo; Wahid Yulianto; Haryanto Haryanto
Jurnal Biologi Tropis Vol. 22 No. 2 (2022): April - June
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.v22i2.3188

Abstract

Processed meat products that are common and much preferred by the consumers are sausages and beef meatballs. This processed product has the disadvantage that it has a high-fat content, causing faster oxidative damage. This study aims to observe differences in the nutritional value and antioxidant activity of meatballs and sausages from Bali-beef and Lamtoro-beef. The main research material is fresh Bali-beef and lamtoro beef using several chemicals and laboratory equipment related to proximate analysis and antioxidant testing. The study was designed based on a Completely Randomized Design with 4 treatments and 3 replications and continued with Duncan's test SPSS version 16 programme. The results showed that the highest crude protein content was found in lamtoro-beef with lower fat content, water content, and ash content compared to fresh Bali-beef. Meatball and sausage products with the raw material of lamtoro-beef were not significantly (P>0.05) had a higher crude protein content than meatballs and sausages with the raw material of Balin-beef. The antioxidant activity of fresh Bali-beef and its processed products (meatballs and sausages) was not significantly (P>0.05) higher than the antioxidant activity of lamtoro-beef. Conclusion: Lamtoro-beef and its processed products in the form of meatballs and sausages have a higher protein content with lower fat content, water content and ash content compared to fresh Bali-beef. Meatball and sausage products made from fresh beef were not significantly (P>0.05) had higher antioxidant activity than lamtoro-beef.
Production and Safety of Closed House Waste as A Source of Protein For Non Ruminan Rations I N.T. Ariana; I G.N.G. Bidura; D.A. Warmadewi; B.R.T. Putri; I N.S. Miwada; Bulkaini Bulkaini
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
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.v22i4.4344

Abstract

Closed house waste which has so far been considered a contributor to environmental pollution if processed professionally, can be reused as a component of non-ruminant rations. The purpose of this study is to determine the production (potential, quantity, and quality) of broiler farm waste that is maintained in a closed house system. The cost of production of non-ruminant livestock (pig) 70-80% is still occupied by the cost of feed. The price of commercial concentrate is relatively expensive, which is a reason to look for alternative feed sources. The discovery of potential closed house chicken farm waste and innovative products as a source of protein in rations for non-ruminant (pig-poultry) is expected to the feed problem. Innovative product protein concentrate chicken farm waste of closed house (WCH) system that is cheap and competitive is produced through three stages of research: identify the type and availability of waste, its nutrient content, formulate various protein concentrate formulas, and small-scale tests on pigs with metabolic cage to determine metabolized energy content and digestibility. The results showed that the type of closed house waste (WCH) that has the potential as alternative animal feed is the waste of dead-refused chickens, and litter mixed with scattered feed. Production data in 4 periods of rearing, obtained the number of dead and rejected chickens weighing 850.7 kg (212.7 kg/period), and litter weight of 4000 kg (1000kg/period). Nutrient content of flour mixed with closed house waste (WCH), protein: 36.58%, crude fat: 4.42%, gross energy Kcal/gram. aboratory test of WCH was negative for Eschericia colli and Salmonella shigella, Coliform < 3.0 CFU/g, mold 200 CFU/g. The conclusion of this study is that the waste from closed house (LCH) broiler farms has the potential as a source of protein in alternative feeds for rumonants (chicken and pig).
The Potential of Indigenous Lactic Acid Bacteria Lactobacillus Plantarum Dad 13 in Ice Cream as Probiotic Food B. R. D Wulandani; D. Kisworo; Bulkaini Bulkaini; W. Yulianto; Haryanto Haryanto
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
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.v22i4.4436

Abstract

Worldwide demand for functional food will continue to increase rapidly due to increasing public awareness about the impact of food on health. One example of functional food is milk-based food which contains probiotic bacteria such as yogurt, cheese, and ice cream. Among probiotic dairy products, ice cream is the ideal matrix delivery of probiotic ingredients to the human body. This study aimed to find the potential of L. plantarum dad 13 in ice cream as a probiotic food through the growth pattern of the resulting lactic acid bacteria and to obtain the best incubation time and aging time for the physicochemical properties of the ice cream produced. The experimental design in this study used a Randomized Block Design (RBD), which was arranged in a factorial manner with 2 factors. The first factor is the length of incubation time which consists of 3 levels, namely 0, 5, and 10 hours; and the second factor is the length of aging which consists of 3 levels, namely 24, 48, and 72 hours. The results showed that the viability of lactic acid bacteria in ice cream with the addition of lactic acid bacteria L. plantarum dad 13 was more influenced by the pH value during the aging process, and there was an interaction between the incubation time and the aging time on the viability of the lactic acid bacteria L. plantarum dad 13 in ice cream, as well as the antioxidant activities, produced.
Organoleptic Value and Cholesterol Content of Shredded Meat of Rejected Layers Based on Immersion Level of Lime Juice (Citrus aurantifolia S.) Bulkaini Bulkaini; Djoko Kisworo; M. Alfatih; Akhyar Sutaryono; Maskur Maskur; I K Sumadi
Jurnal Biologi Tropis Vol. 23 No. 2 (2023): April-June
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.v23i2.5071

Abstract

The production of shredded meat is an innovation to improve the structure of rejected layers of meat into processed products that are tender and low in cholesterol. This study aims to determine the effect of the immersion level of lime juice (Citrus aurantifolia S.). On the organoleptic value and cholesterol of shredded hens of rejected layers. The study was carried out using a randomized block design in the same direction with four treatments and tree replications, namely P0 = meat without soaking in Citrus aurantifolia S liquid; P1= meat soaked in 200 ml of Citrus aurantifolia S liquid, P2= meat soaked in 250 ml of Citrus aurantifolia S liquid and P3= meat soaked in 300 ml of Citrus aurantifolia S liquid. The research data were analyzed using the Analysis of Variance and continued with Duncan's Multiple Range Test using the SPSS 25 program. The results showed that soaking meat in Citrus aurantifolia S liquid in the production of shredded culled laying hens had no significant effect (p>0.05) on organoleptic quality (aroma, tenderness, taste, and acceptance), significantly (p<0.05) can improve the shredded structure according to the Indonesian National Standard (SNI: 1995). Conclusion: Soaking culled laying hens in Citrus aurantifolia S. liquid at a level of 200-300 ml of meat weight can produce shredded meat with a pleasant aroma, tender, tasty, soft, and acceptable to panelists with normal cholesterol levels, namely 10.00 - 46.66 mg/dl.
The Effects of Plasticizer Types on Properties of Whey-Gelatin Films Fahrullah Fahrullah; Djoko Kisworo; Bulkaini Bulkaini; Haryanto Haryanto; Baiq Rani Dewi Wulandani; Wahid Yulianto; Azhary Noersidiq; Vebera Maslami
Jurnal Biologi Tropis Vol. 23 No. 3 (2023): July - 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.v23i3.5283

Abstract

Edible film is an alternative packaging that can be applied to food because it has biodegradable properties. The use of plasticizers can be used in the manufacture of edible films to increase the flexibility and densibility of the film. This study aims to determine the effect of plasticizer type on the thickness, WVTR, and moisture content of whey-gelatin film blends. The research was conducted in a Completely Randomized Design with three treatments, treatments that make a difference are tested with Duncan's Multiple Range Test (DMRT). The treatment used different plasticizer (P1G: Glycerol; P1S: Sorbitol; and P1P: polyethylene glycol (PEG) 400). The properties of whey-gelatin films showed that thickness was at 0.0350-0.0352 mm; the WVTR was at 4.87-6.22 g/m2/day; the water content was at 12.55-15.69%. The use of glycerol as plasticizer produced the best edible film characteristics compared to sorbitol and PEG 400 with a thickness value of 0.0350 mm; WVTR of 6.22 g/mm2/day and moisture content of 12.55%.
Co-Authors A. Ashari, A. A. Rai S. Asih Abrori, Muh. Muazdzamzam Lil Agil, Alwi Akhyar Sutaryono Akhyar Sutaryono Aldian Maulana Alfian G. M, Aji Alya Maolani Ami Rahmawati Aminuyati Amir Rohman Andayani, I Gusti Ayu Sri Ardana P Ariana, Tirta Ashari Astawa, Astawa Audina Putri Azhary Noersidiq B. R. D Wulandani B.R.D Wulandari B.R.D. Wulandari Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandari Blegoh Julianto, Totok Bq Rani Bq. Rani, DW BRD BRD. Wulandani Buana, I Gusti Ngurah Agung Budi Indarsih Budi Indarsih Budi Rahayu Tanama Putri Caska - Chairussyuhur Arman D. A. WARMADEWI D. Kisworo D.W. Sari Dahlanuddin Depamede, Sulaiman N Dewi Wulandani, Baiq Rani DIAN MAULANA Djoko Kiswolro Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Djoko Kisworo Dwi Anggara Ristami Dwyardi E. Suryanto Edi Suryanto Eliza Apriana Elsya Mayori Enny Yuliani Enny Yuliani Eny Yuliani Fahrullah Fahrullah Fahrullah, Fahrullah Fajariswana Fiarani, Mesil Fitri Handayani Gde Bidura Ginting, Trydha Yanti HARYANTO Haryanto Haryanto Haryanto Haryanto Haryanto Haryanto Hasma Hasma Hermasyah I . W. Karda, I . W. I Gusti Nyoman Gde Bidura I K Sumadi I Ketut Sumadi I Ketut Wiryawan I N. T. ARIANA I Nym. Sadia I Nyoman Sumerta Miwada I Wayan Karda I Wayan Karda Ichsan Ichsan Imron Hadi Iswaini, Dedy Jurnal Pepadu K. Sumadi Kartika Kartika Kertanegara Ketut Gde, Wiryawan Ketut, Sumadi Lalu Ahmad Zainuri Lalu Naif Zaharani Liana Dewi Lina Permatasari M Ashari M. Alfatih Made Sriasih, Made Malta, Lilik Marpuah Maskur Maskur Maskur Maskur Maskur Maskur Maskur Maskur Mastur Mastur - Mastur Mastur Mastur Mastur Maulana Mohammad Hasil Tamzil Muhamad Aprizal Akbar Muhamad Ashari Muhammad Ashari Muhammad Dohi Muhammad Haikal Fikri Muhammad Yasin Muhzi Muhzi Multazam, Syamsul Mutia S N. Haiza N. W. Siti Ni Wayan Siti Noviani Adhiningsih Novizar Nazir O. B. I. P. A, Yanesti Parwati Patullah, Holi Permatasari, Lina Pertiwi, Indah Cahya Rabiatul Adawiyah Rahmawati, Lilik Rani Wulandani Rini Mastuti Rini Mastuti Rosyidi, A. Samiadi (Samiadi) Satifayanti, Nusiferra Septian, I Gede Nano Silvia Slamet Pratama Soeparno Soeparno Soeparno Soeparno Sri . Handayani Sukarne Sukarne Sukarne, Sukarne Sukirno SUKIRNO Sukirno Sukirno Sulaiman Ngongu Depamede Sumadi, I. K Sumirtha, Miwada supristiwendi supristiwendi Sutama Sutaryono, Yusuf Sutaryono, Yusuf Akhyar Syamsuhaidi Syamsuhaidi, Syamsuhaidi Tarmizi Tarmizi Twen O. Dami Dato Ulkiyah, Kalisom Utami, Rosdiana Vebera Maslami W. Yulianto Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wahid Yulianto Wahyu Akbar Wilya Wrasiati, Wrasiati Wulandani, Baiq Rani Dewi Yulianto, W Yulianto, Wahid Yusuf Sutaryono Zuana