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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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The Role of Sorbitol in Enhancing the Performance of Whey Chia Seed-Based Edible Films: A Physical and Microscopic Evaluation Fahrullah, Fahrullah; Fiarani, Mesil; Kisworo, Djoko; Bulkaini, Bulkaini; Septian, I Gede Nano
CELEBES Agricultural Vol. 6 No. 1 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v6i1.982

Abstract

Edible film is a thin, edible film used as a food coating. The advantages of edible film include its biodegradability and its ability to maintain the quality and shelf life of the food product it covers. The objective of this study was to ascertain the impact of varying concentrations of sorbitol on the thickness, water vapor transmission rate, and microstructure of whey-chia seed edible film. The present study employed a Completely Randomized Design, comprising three distinct treatments, each with three replicates. The data obtained were analysed using Analysis of Variance, and if there were significant differences between treatments, these were followed by Duncan Multiple Range Test. The treatments incorporated the following: P1 (10% sorbitol), P2 (20% sorbitol), and P3 (30% sorbitol). The variables measured in this study were thickness, water vapor transmission rate and edible film microstructure. The findings demonstrated that the incorporation of sorbitol at varying concentrations elicited a highly significant effect (P<0.01) on the thickness of the edible film. However, the water vapor transmission rate test did not yield a significant difference (P>0.05). The mean thickness of the samples ranged from 0.0296 to 0.0303 mm, and the water vapor transmission rate ranged from 4.60 to 5.68 g/mm²/day. Microstructure analysis revealed that the incorporation of sorbitol enhanced the flexibility and uniformity of the distribution of the films at concentrations of 10% and 20%. However, at a concentration of 30%, the films exhibited increased rigidity and reduced flexibility. The utilization of a 20% sorbitol concentration was identified as the optimal treatment.
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.
The Effect of Giving Mangosteen Peel Extract (Garcinia mangostana L.) in Drinking Water on Broiler Performance O. B. I. P. A, Yanesti; Astawa, Astawa; Sumadi, I. K; Bulkaini, Bulkaini; Kisworo, Djoko
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.v24i2.6663

Abstract

Mangosteen peel is a waste that can be used as a feed additive. The function of xanthones in mangosteen peel as anti-tumoural, antioxidant, anti-inflammatory, anti-allergic, anti-microbial, anti-fungal, and anti-virus. The research aims to determine the effect of administering mangosteen peel extract in drinking water on the performance of broiler chickens for 35 days which was carried out in Dajan Peken Village, Tabanan District, Tabanan Regency, Bali. The design used was a Completely Randomized Design (CRD) with 4 treatments and 4 cage units as replications. Each cage unit contains 4 broiler chickens so that the total research material is 64 broiler chickens aged 11 days. Drinking water treatment: drinking water without mangosteen peel extract as control (P0), drinking water containing 1% (P1), 2% (P2), and 3% (P3) mangosteen peel extract. The variables observed were initial body weight, final body weight, body weight gain, ration consumption, ration conversion, drinking water consumption. The results showed that the final body weight in treatment P1 (2.108.3 g/head) with an increase in body weight of 1.627.4 g/head was higher than in treatments P0, P2, and P3 but was not significantly different (P>0.05) with the lowest ration conversion value (1.54). Drinking water consumption in treatment P1 (5.556.2 ml/head) was higher than in treatments P0, P2, and P3) and significantly different (P<0.05) from treatment P0 (4.628ml/head). Conclusion: Providing mangosteen peel extract (Garcinia mangostana L.) in drinking water at a level of 1% can provide optimal results to improve broiler performance and reduce feed conversion.
A Study on The Capabilities of Cellulolytic Bacteria in Degrading Feed Fiber Utami, Rosdiana; Syamsuhaidi, Syamsuhaidi; Kisworo, Djoko; Depamede, Sulaiman Ngongu; Ketut Gde, Wiryawan; Bulkaini, Bulkaini
Jurnal Biologi Tropis Vol. 24 No. 3 (2024): 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.v24i3.7411

Abstract

The utilization of local feedstuffs is a cost-effective strategy to reduce production expenses in animal husbandry. Enhancing the nutritional quality of these feedstuffs through fermentation presents a viable approach. This study investigates the efficacy of cellulolytic bacteria in degrading fiber in three local feed materials: duckweed (Lemna minor), water hyacinth (Eichornia crassipes), and lamtoro (Leucaena leucocephala). We employed a completely randomized block design with feed types as the block and levels of starter culture as treatment. Pediococcus pentosaceus, identified for its cellulase enzyme production with a clear zone of 4 cm on starch media, was utilized as the starter culture. The experimental procedure involved spraying Pediococcus pentosaceus onto duckweed, water hyacinth, and lamtoro, followed by incubation. The results indicated that Pediococcus pentosaceus effectively produced cellulolytic enzymes and significantly reduced crude fiber in duckweed by 18.18%, in water hyacinth by 9.17%, and in lamtoro by 4.23% (p < 0.05). Additionally, the crude protein content increased in all samples: by 4.69% in duckweed, 2.71% in water hyacinth, and 2.13% in lamtoro (p < 0.05). Among the treatments, the optimal outcome was achieved with 3 ml of Pediococcus pentosaceus. This study demonstrates the potential of Pediococcus pentosaceus for improving the nutritional profile of local feedstuffs through fermentation.
Analysis of Cholesterol Content, E. Coli Bacteria, and Organoleptic Value of Rarang Chicken Cooking Based on Slaughter Age Alfian G. M, Aji; Bulkaini, Bulkaini; Kisworo, Djoko; Ichsan, Ichsan; Rosyidi, A.; Yuliani, Enny; Permatasari, Lina
Jurnal Biologi Tropis Vol. 24 No. 4 (2024): 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.v24i4.7789

Abstract

Rarang chicken dish is a very special dish with a unique taste on Lombok Island. This research aims to determine the effect of slaughter age on cholesterol content, E.Coli and organoleptic value of Rarang chicken dishes. The materials used were 15 male chickens and a number of Rarang chicken cooking spices. The method used is an experimental method in the Animal Product Processing Technology Laboratory, Faculty of Animal Science, University of Mataram, which is designed based on a Completely Randomized Design in a one-way pattern with 3 treatments and 5 replications: namely P1 = 6 weeks of slaughter age, P1 = 7 weeks of slaughter age and P2 = 8 weeks of slaughter age. Research data such as cholesterol content, E.Coli and organoleptic values ​​were analyzed using analysis of variance followed by the Tukkey Honestly Different Test. The results of the research showed that the cholesterol content, E. Coli, and organoleptic value of Rarang chicken dishes based on age at slaughter were respectively: total cholesterol ranges from 32.18-45.30%; E.Coli content of 0.4 CFU/g, with organoleptic values ​​(color, aroma, taste and tenderness) accepted by consumers. Conclusion: Super village chicken which is processed into Rarang chicken dishes at 7 weeks of slaughter age can provide relatively low total cholesterol and E.Coli content, with organoleptic values (color and aroma) that consumers like, the taste is relatively delicious and Rarang chicken dishes are relatively tender.
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.
INCOME ANALYSIS OF MAIZE FARMERS ON RUBBER PLANTATION HIATEN LAND UTILIZATION SUNGEI PUTIH RESEARCH UNIT Ginting, Trydha Yanti; Mastuti, Rini; Supristiwendi, Supristiwendi; Bulkaini, Bulkaini
Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Vol 8, No 1 (2024): March 2024
Publisher : Faculty of Animal and Agricultural Science, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/agrisocionomics.v8i1.18040

Abstract

Sungei Putih Research Unit is an area located in Galang District, Deliserdang Regency which has a rubber plantation sector. The vacant land found in rubber plantations in this area is used by the community, one of which is to grow corn. The purpose of this research is to increase the income of corn farmers through the use of land between rubber plantations in Sungei Putih Research Unit and to evaluate the advantages and disadvantages of corn farming by utilizing land using the R/C Ratio and ROI. This research was conducted at Sungei Putih Research Unit, Galang District, Deli Serdang Regency using the Saturated Sampling method to select 9 farmers who intercropped rubber with corn as research samples. To find out whether the business is profitable or not, production costs and income are calculated and then analyzed using the R/C Ratio and ROI, and the income contribution is calculated. The results showed that the R/C ratio was 2.36 > 1, which means that every production cost of Rp. 1,000 will generate income of Rp. 2,360 for farmers so that corn farming on rubber plantations between Sungei Putih Research Unit is profitable. The ROI value of 36.66% indicates that farming has a profitable profit rate, and a revenue contribution of 69.39% indicates that corn farming on rubber plantation land makes a good contribution to the total income of farmers. To increase the maximum income, it is recommended that farmers take good care of their corn plants so that they are free from pests and diseases.
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.
Perbandingan Metode Isolasi Phosvitin dari Kuning Telur Ayam Buras untuk Karakterisasi Aktivitas Bioaktif Andayani, I Gusti Ayu Sri; Iswaini, Dedy; Depamede, Sulaiman N; Kisworo, Djoko; Bulkaini, Bulkaini; Sriasih, Made
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2025): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i2.14304

Abstract

This study aims to compare phosvitin isolation procedures from chicken egg yolk based on purity level, time efficiency, and functional activity. The procedures compared include previously published methods and modified methods developed in this study. Phosvitin was isolated from 10 samples of native chicken eggs collected from farms in the Mataram area using a stratified random sampling approach. The isolation process involved several sequential steps: sedimentation, centrifugation, dialysis, and lyophilization. A comparative analysis of the two procedures was conducted based on protein profile characteristics using SDS-PAGE and Fourier Transform Infrared (FTIR) spectroscopy to identify phosphate group interactions and metal ion binding. SDS-PAGE results showed that both procedures yielded α-phosvitin (35 kDa) and β-phosvitin (45 kDa) protein bands. FTIR spectra confirmed that both phosvitin samples contained high levels of phosphate groups, indicating strong phosphorylation and good protein stability. From a chemical and biological standpoint, the modified procedure showed no qualitative differences compared to the previously established method. However, the modified protocol was approximately 30 minutes faster and did not require a pH adjustment step, making it a simpler and more time-efficient alternative for isolating phosvitin from egg yolk.
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 Ashari, M 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 Dahlanuddin Dahlanuddin, 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 Fitriani, Baik Mesy Darita Gde Bidura Gifari, Zaid Al 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 Ikhwan Firhamsah 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