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All Journal Buletin Peternakan Majalah Ilmiah Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of the Indonesian Tropical Animal Agriculture Jurnal Biologi Tropis SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 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) Jurnal Wicara Desa
Bulkaini (Bulkaini)
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Mechanical Properties of Whey–Pectin Edible Films: The Role of Plasticizer Type Fahrullah Fahrullah; Rabyatul Auliah; Wahid Yulianto; Baiq Rani Dewi Wulandani; Bulkaini Bulkaini; Djoko Kisworo; Sukirno Sukirno
Jurnal Biologi Tropis Vol. 26 No. 2 (2026): 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.v26i2.11900

Abstract

Whey protein has been identified as a potential film-forming material; however, its mechanical properties are limited. The objective of this study is to ascertain the impact of plasticizer type on the mechanical properties of edible films composed of whey-pectin. This study employed a completely randomized design (CRD) with three replications. The treatments consisted of three types of plasticizers, namely sorbitol, glycerol, and polyethylene glycol. The obtained data were analyzed using Analysis of Variance (ANOVA), and when significant differences were observed, Duncan’s Multiple Range Test (DMRT) was subsequently applied. The findings demonstrated that the type of plasticizer exerted a negligible influence (P > 0.05) on film thickness, which ranged from 0.15 to 0.16 mm. However, the type of plasticizer had a significant effect (P < 0.05) on tensile strength and elongation. The highest tensile strength was obtained with sorbitol, whereas the highest elongation was obtained with polyethylene glycol. The findings of this study suggest the existence of a trade-off relationship between tensile strength and elongation. Sorbitol has been demonstrated to produce a strong film, while polyethylene glycol has been shown to enhance flexibility.
KARAKTERISTIK FISIK FILM WHEY DENGAN PENAMBAHAN MINYAK ATSIRI KULIT LEMON Fahrullah Fahrullah; Fatimah Fatimah; Djoko Kisworo; Wahid Yulianto; Bulkaini Bulkaini; Sukirno Sukirno; Baiq Rani Dewi Wulandani
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 12 No 1 (2026): June 2026
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jitpi.v12i1.273

Abstract

Efforts to improve food quality, particularly those emphasizing sustainability and health aspects, have become a major focus in the food processing industry. This study aimed to determine the effect of different concentrations of lemon peel essential oil on the physical characteristics of whey-based films. The research was conducted using a Completely Randomized Design (CRD) with three replications. The treatments consisted of varying concentrations of lemon peel essential oil: 0% (L1), 2% (L2), and 4% (L3). Data were analyzed using Analysis of Variance (ANOVA), and when significant differences were observed, further analysis was performed using Duncan’s Multiple Range Test (DMRT). The results showed that the addition of essential oil had no significant effect (P>0.05) on film thickness and elongation, but had a significant effect (P<0.05) on tensile strength. The thickness values ranged from 0.14 to 0.16 mm, elongation ranged from 62.10% to 62.77%, and tensile strength ranged from 5.20 to 5.51 MPa. Increasing the concentration of essential oil tended to decrease the tensile strength of the film due to disruption of intermolecular protein interactions and the formation of a discontinuous phase within the film matrix. Meanwhile, the plasticizing effect of the essential oil contributed to increased film flexibility at certain concentrations, although it did not meet the minimum elongation standard. Thus, the addition of lemon essential oil affects the mechanical properties of whey-based edible films, particularly by reducing tensile strength.
The Impact of Frozen Storage Duration on Physicochemical Properties and Antioxidant Content in Taliwang Chicken Dishes Bulkaini, Bulkaini; Kisworo, Djoko; Fahrullah, Fahrullah; Wulandani, Baiq Rani Dewi; Jupri, Ahmad; Bidura, I Gusti Nyoman Gde
Jurnal Biologi Tropis Vol. 26 No. 2 (2026): 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.v26i2.12104

Abstract

Taliwang Chicken is a typical dish that has been popular on Lombok Island since the time of the Selaparang Kingdom. The research was conducted with the aim of determining the Effect of Frozen Storage Duration at −20°C on the Physicochemical Characteristics and Antioxidant Levels of Taliwang Chicken Dishes. The research materials included 12 Balitbangtan village chickens (6 weeks old), spices for Taliwang Chicken Dishes, and chemicals for testing composition and antioxidant levels. The study used an experimental method with a completely randomized design (CRD) in a one-way pattern to test storage at -20°C. Three storage treatments (P1: 2 days, P2: 4 days, P3: 6 days) were tested, each with 3 replications. The measured variables were: (1) pH, measured with a digital pH meter; (2) water binding capacity by the pressing method; (3) chemical composition (moisture, protein, fat) by proximate analysis; and (4) antioxidant levels by the DPPH method. Data were analyzed with ANOVA and, if needed, the Duncan Multiple Range Test in SPSS 25. One-way ANOVA showed storage time at -20°C had a very significant effect (P<0.01) on fat and water content, but not on protein content, pH, cooking loss, water holding  capacity (WHC), or antioxidants (P>0.05). Conclusion: Storing Taliwang Chicken Dishes for 6 days at -20°C maintains quality in nutritional value, physical properties, and antioxidant levels.
Pemberdayaan ibu-ibu PKK melalui pelatihan produksi bakso daging sapi berbasis penyedap alami di Desa Banyumulek, Lombok Barat Fahrullah Fahrullah; Djoko Kisworo; Bulkaini Bulkaini; Wahid Yulianto; Baiq Rani Dewi Wulandani; Sukirno Sukirno; Fitrah Nurhidayah; Novita Fatmasari; Amrina Rosada; Dewi Anggraini
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 4 (2026): August (In Progress)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i4.40488

Abstract

Abstrak Meningkatnya kesadaran masyarakat akan pola makan sehat telah mendorong peningkatan permintaan terhadap produk daging olahan yang dibuat dengan perasa alami dan sedikit bahan tambahan sintetis. Namun, pengetahuan dan keterampilan praktis masyarakat dalam membuat bakso bebas monosodium glutamat (MSG) masih terbatas. Program pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan teknis anggota PKK di Desa Banyumulek, Kecamatan Kediri, Kabupaten Lombok Barat, Indonesia, dalam memproduksi bakso sapi bebas MSG dengan kandungan pengawet rendah sebagai usaha rumahan yang potensial. Program ini melibatkan 25 peserta dan menerapkan pendekatan pelatihan partisipatif yang terdiri dari sesi pendidikan, pelatihan formulasi produk, demonstrasi, praktik langsung, dan pendampingan. Efektivitas program dievaluasi menggunakan tes pra dan pasca pelatihan untuk menilai peningkatan pengetahuan, penilaian keterampilan praktis, serta survei kepuasan peserta berdasarkan skala Likert lima poin. Hasil menunjukkan peningkatan signifikan pada skor pengetahuan rata-rata peserta, dari 52,6% sebelum pelatihan menjadi 89,3% setelah pelatihan, yang mewakili peningkatan sebesar 36,7 poin persentase (69,8%). Evaluasi praktis menunjukkan bahwa 88% peserta mencapai kinerja terampil atau sangat terampil dalam memproduksi bakso sapi bebas MSG. Skor kepuasan peserta secara keseluruhan mencapai 4,80 dari 5, yang menunjukkan tingkat kepuasan yang sangat tinggi terhadap program pelatihan ini. Para peserta berhasil menerapkan bumbu alami dan kaldu buatan sendiri sebagai sumber alternatif rasa umami, sekaligus memahami pentingnya kebersihan dan sanitasi selama proses produksi. Temuan ini menunjukkan bahwa pelatihan partisipatif secara efektif memperkuat kapasitas masyarakat, meningkatkan kompetensi pengolahan pangan, serta mendukung pengembangan usaha pangan berbasis ternak skala rumah tangga yang lebih sehat, aman, dan kompetitif dengan potensi pasar yang lebih baik serta keberlanjutan jangka panjang. Kata kunci: bakso; umami; pemberdayaan masyarakat; pelatihan partisipatif. Abstract Growing public awareness of healthy diets has increased demand for processed meat products made with natural flavourings and minimal synthetic additives. However, community knowledge and practical skills in producing monosodium glutamate (MSG)-free meatballs remain limited. This community service programme aimed to improve the knowledge and technical skills of members of the Family Welfare Movement in Banyumulek Village, Kediri District, West Lombok Regency, Indonesia, in producing MSG-free beef meatballs with low preservative content as a potential household business. The programme involved 25 participants and applied a participatory training approach consisting of educational sessions, product formulation training, demonstrations, hands-on practice, and mentoring. Programme effectiveness was evaluated using pre- and post-tests to assess knowledge improvement, practical skill assessments, and participant satisfaction surveys based on a five-point Likert scale. The results showed a substantial increase in participants' average knowledge score from 52.6% before training to 89.3% after training, representing an improvement of 36.7 percentage points (69.8%). Practical evaluation indicated that 88% of participants achieved skilled or highly skilled performance in producing MSG-free beef meatballs. The overall participant satisfaction score reached 4.80 out of 5, indicating a very high level of satisfaction with the training programme. Participants successfully applied natural spices and homemade stock as alternative sources of umami flavour while understanding the importance of hygiene and sanitation throughout the production process. These findings demonstrate that participatory training effectively strengthens community capacity, enhances food processing competencies, and supports the development of healthier, safer, and more competitive household-scale livestock-based food enterprises with improved market potential and long-term sustainability. Keywords: meatball; umami; comunity empowerment; participatory training.
Co-Authors A. Ashari, A. A. Rai S. Asih Abrori, Muh. Muazdzamzam Lil Agil, Alwi Ahmad Jupri Akhyar Sutaryono Akhyar Sutaryono Aldian Maulana Alfian G. M, Aji Alya Maolani Ami Rahmawati Aminuyati Amir Rohman Amrina Rosada 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 Anggraini 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 Fatahullah Fatimah Fatimah Fiarani, Mesil Fitrah Nurhidayah Fitri Handayani Fitriani, Baik Mesy Darita Gde Bidura Gifari, Zaid Al Ginting, Trydha Yanti Gunawan 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 Mulyani, Anisa Mutia S N. Haiza N. W. Siti Ni Wayan Siti Noviani Adhiningsih Novita Fatmasari Novizar Nazir O. B. I. P. A, Yanesti Parwati Patullah, Holi Permatasari, Lina Pertiwi, Indah Cahya Prastiwi, Rizky Wahyu Pujiarti, Ayu Purnamasari, Iga Larashati Putra, Made Krisna Suryana Putri, Baiq Alisa Nakita Putri, Enisa Padila Rabiatul Adawiyah Rabyatul Auliah 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 Sulaiman Ngongu Depamede Sumadi Sumadi, I. K Sumirtha, Miwada supristiwendi supristiwendi Sutama Sutaryono, Yusuf Sutaryono, Yusuf Akhyar Syafatullah, Aqsal Ilham Syamsuhaidi Syamsuhaidi, Syamsuhaidi Syuqroni, Muhammad Tarmizi Tarmizi Tokan, Stefania Lorensa Ina 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 Wirayuda, Hasan Wrasiati, Wrasiati Wulandani, Baiq Rani Dewi Yulianto, W Yulianto, Wahid Yusuf Sutaryono Zahra, Siti Astiti Zuana