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All Journal Buletin Peternakan Majalah Ilmiah Peternakan Jurnal Veteriner 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 AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Prosiding Konferensi Nasional PKM-CSR CELEBES Agricultural Jurnal Pepadu Jurnal Pendidikan dan Pengabdian Masyarakat Journal of Islamic economics Perspectives (JIEP)
Bulkaini (Bulkaini)
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Pendampingan Dan Bimbingan Teknis Pembuatan Es Krim Dari Susu Kambing Bagi Kelompok Perempuan Produktif Di Desa Banyumulek Kecamatan Kediri-Lombok Barat Baiq Rani Dewi Wulandani; Djoko Kisworo; Fahrullah; Bulkaini; Wahid Yulianto; Haryanto
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12974

Abstract

Based on discussions and consultations with community partners, utilizing goat milk to create simple and easy-to-produce processed products is essential for enhancing the partners' skills in processing goat milk. The priority is to transform it into a product that holds practical value. The goal of this community service activity is to provide benefits by offering training that improves the partners' knowledge and skills, particularly in processing, packaging, and labeling, allowing the product to have its own packaging and brand. This enables the business group to gain new knowledge and generate income for the partner families. Furthermore, the activity serves as an initiative to form a new business group focused on developing goat milk-based ice cream production. The methods used in this community service activity include demonstration and participatory approaches. Facilitators and technicians directly demonstrated the process of making goat milk ice cream, along with technical guidance on the product packaging process. The results show that the partners have gained the ability to produce ice cream that complies with ASUH standards (safe, healthy, intact, and halal). They have successfully maintained the quality of raw materials and additives, and achieved an optimal balance in the ingredient ratios. The ice cream packaging process has been effective in preventing issues such as leakage or damage during storage and distribution. However, the partners still require further technical guidance on production planning, including determining product types, quantities, production schedules, quality control, equipment needs, team management, and using social media platforms to promote the products. Additional support is needed in pricing strategies, value-added calculations, and setting profit margin targets. In conclusion, the activity demonstrates the potential for product development through proper ingredient formulation and optimal production processes. Recommendations include refining ingredient composition for desired taste and texture, determining appropriate process variables, and developing new ice cream variants to increase market value
Chemical Characteristics of Chicken Meat Coated with Chicken Feet Gelatin-Basil Leaf Extract Based on Cold Storage Duration Hadi, Imron; Bulkaini, Bulkaini; 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.v25i4.10276

Abstract

Chicken meat constitutes a significant source of animal protein in the Indonesian diet; however, its perishable nature results in a decline in quality during storage. The objective of this study was to evaluate the chemical characteristics of chicken meat coated with gelatin-basil leaf extract during cold storage. The present study employed a randomized experiment, incorporating three distinct treatments and five replicates. The treatments comprised cold storage duration (0, 3, and 6 days). The results demonstrated a significant effect (p<0.01) on the pH value, moisture content, water-binding capacity, and L a b color of chicken meat coated with chicken foot gelatin-basil leaf extract. The utilization of gelatin-basil leaf extract coating has been demonstrated to retard the decline in pH and moisture content, thereby preserving the water-binding capacity of chicken meat. Despite the decline in pH and color over time, the efficacy of the coating in preserving the quality of chicken meat, particularly during the initial storage phase, was demonstrated. The gelatin-basil leaf extract coating has been shown to contribute significantly to the prolongation of the freshness of chicken meat by slowing down the acidification and oxidation processes.
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.
Co-Authors A. Ashari, A. A. Rai S. Asih Agil, Alwi Akhyar Sutaryono Akhyar Sutaryono Aldian Maulana Alfian G. M, Aji Alya Maolani Ami Rahmawati Aminuyati Amir Rohman Ardana P 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 Budi Indarsih Budi Indarsih Budi Rahayu Tanama Putri Caska - Chairussyuhur Arman D. A. WARMADEWI D. Kisworo D.W. Sari Dahlanuddin Dewi Wulandani, Baiq Rani DIAN MAULANA 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 HARYANTO Haryanto Haryanto Haryanto Haryanto Haryanto Haryanto Hermasyah Holi Patullah I . W. Karda, I . W. I Gusti Ngurah Agung Buana 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 Jurnal Pepadu K. Sumadi Kertanegara Ketut Gde, Wiryawan Lalu Ahmad Zainuri Lalu Naif Zaharani Liana Dewi Lina Permatasari M Ashari M. Alfatih Malta, Lilik Marpuah Maskur Maskur Maskur Maskur Maskur Maskur Mastur Mastur - Mastur Mastur Mastur Mastur Maulana Mohammad Hasil Tamzil Muhamad Aprizal Akbar Muhamad Ashari Muhammad Dohi Muhammad Haikal Fikri Muhammad Yasin Muhzi Muhzi Multazam, Syamsul Mutia S N. Haiza N. W. Siti Ni Wayan Siti Noviani Adhiningsih Nusiferra Satifayanti O. B. I. P. A, Yanesti Parwati Permatasari, Lina Rabiatul Adawiyah Rani Wulandani Rini Mastuti Rosyidi, A. Samiadi (Samiadi) Septian, I Gede Nano Silvia Slamet Pratama Soeparno Soeparno Soeparno Soeparno Sri . Handayani Sukarne Sukarne SUKIRNO Sukirno Sukirno Sukirno Sulaiman Ngongu Depamede Sumadi, I. K Supristiwendi Supristiwendi Syamsuhaidi Syamsuhaidi, Syamsuhaidi Tarmizi Tarmizi Trydha Yanti Ginting Twen O. Dami Dato Utami, Rosdiana Vebera Maslami W. Yulianto Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wahid Yulianto Wahyu Akbar Wilya Wulandani, Baiq Rani Dewi Yulianto, W Yulianto, Wahid Yusuf Akhyar Sutaryono Yusuf Sutaryono Zuana