Article Per Year (5 Year)
p-Index From 2020 - 2025
1.642
P-Index
This Author published in this journals
All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Innovation and Applied Technology Jurnal Teknologi Pertanian JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis)
Khothibul Umam Al Awwaly
Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Veterinary Other

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search
Journal : Jurnal Ilmu dan Teknologi Hasil Ternak

 1   2 
Characterization of Nanocomposite Casein-Chitosan with Addition TiO2 Toward Physical Stability, Emulsifying Activity Index, and Microstructure Imam Thohari; Khothibul Umam Al-Awwaly; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.6

Abstract

The purpose of this research was to determine the characteristic of physical properties and emulsifying activity index with different concentrations (0%, 1%, 3%, and 5% (v/v)) on the viscosity, solubility, turbidity, emulsifying activity index, and microstructure. The experiment was designed by Completely Randomized Design (CRD). The data were analyzed by Analysis of Variance (ANOVA) and continued by the Least Significant Difference (LSD) test. The addition of TiO2 with different concentrations gave a highly significant difference characteristic on syneresis, viscosity, solubility, turbidity, and emulsifying activity index (P<0.01) and the addition of TiO2 with different concentrations show the different effect on protein casein and chitosan aggregate. The surface microstructure of nanocomposite casein-chitosan addition of TiO2 for low-level concentration TiO2. It can be presumed presence of TiO2 as a photocatalyst indicated increasing the syneresis, viscosity, solubility, turbidity, and emulsifying activity index.
Komponen Bioaktif Dalam Daging dan Sifat Fungsionalnya: Sebuah Kajian Pustaka Khothibul Umam Al Awwaly; Suharjono Triatmojo; Yuny Erwanto; Wayan Tunas Artama
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 1 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.476 KB) | DOI: 10.21776/ub.jitek.2015.010.01.4

Abstract

Consumer awareness in meat and meat products is generally recognized as a good source of food, with high biological value protein, B group vitamins, minerals and minor elements like several other bioactive compounds that are beneficial to the human body. But in many cases, a processing error is affecting the bioactive compounds of functional foods and consumer impression are relatively negative to some levels of substances in meat such as fat, cholesterol, saturated fatty acids, salt and other substances, which however also involves a diseases of western society such as cardiovascular diseases, respiratory, carcinogenesis, obesity, impaired immune system and accelerate the aging process. Hence there is a need for adequate information related to favorable nutritional value of meat that has not been widely disclosed. Bioactive components in the meat can be anserin, karnosin and bioactive peptides. The generation of bioactive components in the meat in the form of bioactive peptides can be done in three ways: (1) aging or storage of meat, (2) meat fermentation, and (3) the enzyme treatment. Functional properties of bioactive components in meat varies greatly as an antioxidant, antihypertensive, antimicrobial, anticancer and immunomodulatory.
The Quality of Rambak Cracker from Rabbit Skin (Water Content and Swelling Power) using The Different Technique of Fur Picking Dedes Amertaningtyas; Masdiana Ch. Padaga; Manik Eirry Sawitri; Abdul Manab; Khothibul Umam Al-Awwaly
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (76.15 KB)

Abstract

This objective of this researchwas to compare the different technique of fur picking (liming and boiling) inthe quality rambak cracker from rabbit skin on water content and swelling power.Materials of this research were 20 drying rabbit skin 5 – 6 months old. The tTest was using to compare the different technique of fur picking. Theindependent variables of this research were water content and swelling power onrambak cracker from rabbit skin. The result showed that the different techniqueof fur picking had highly significant effect (P<0.01) on water content and  expanding rate. The best result was limingtechnique of fur picking. It had the following properties: Water content of 1.5922% and expending rate of 855.3798 %. The conclusion showed that the use limingof 4% produced high quality of rambak cracker from rabbit skin or anotheranimal skin (cow, buffalo, chicken or fish). Keywords: rambak cracker, rabbit skin, water content,expanding rate
Potensi Teknologi Medan Pulsa Listrik untuk Memperbaiki Kualitas Daging: Sebuah Ulasan Khothibul Umam Al Awwaly
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.317 KB) | DOI: 10.21776/ub.jitek.2016.011.02.2

Abstract

New and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. One of the new technologies was pulsed electric fields technology. However, the successful application of this technology was in the liquid food substances like fruit juice and milk. Recently, an attempt have been tried to use the pulsed electric fields for semi solid and solid material like meat and meat products. Application of pulsed electric fields in the meat sector could improve the quality of meat, for example the meat tenderness, water holding capacity and microbial count of meat. This paper outlines principles and application range of this technology which have shown potential benefit for improving meat quality.
Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce Khothibul Umam Al Awwaly; Aris Sri Widati; Vina Rahmadani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this study was to know the difference between Etawah crossbreed goat meat sauce and Boer crossbreed goat meat sauce evaluated on N-amino, protein, and total glucose.The material used in the research were meat sauce from Etawah crossbreed goat and Boer crossbreed goat. The result showed that the different species of goat statistically gave  no significant  effect (P>0.05) on N-amino, protein and total glucose of goat meat sauce. Boer crossbreed meat sauce tend higher than Etawah crossbreed meat sauce. Boer crossbreed meat sauce has characteristic as follows: 1.02± 0.02% on N-amino, 6.33±0.15% on protein, and 12.64±0.22% on total glucose. Etawah crossbreed meat sauce has characteristic as follows: 0.94±0.01% on N-amino, 5.28±0.16% on protein, and 11.56±0.25% on total glucose. The best treatment on meat sauce was using Boer crossbreed meat.   Keywords: Etawah crossbreed goat, Boer crossbreed goat, meat sauce
Production of Whey Protein Edible Film: The Study of Protein and Glycerol Ratio on Physical and Chemical Properties Khothibul Umam Al Awwaly; Abdul Manab; Esti Wahyuni
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.287 KB)

Abstract

The aim of the research was to know the effect of various protein: glycerol ratio as plasticizer on  physical and chemical properties of whey protein edible film. The result of the research showed that there was highly significant effect (P<0.01) of the protein: glycerol ratio on the WVP, protein solubility, and moisture content. The G3 treatment with protein: glycerol ratio (1:1.5) gives lower values of the WVP, protein solubility, and moisture content. Microstructure of edible film appears unflat on treatment G1, flat on treatment G2 and porous on treatment G3 on its surface.   Keywords : edible film, whey protein, glycerol
Optimization of East Java Propolis Extraction as Anti SARS-Cov-2 by Molecular Docking Study Sofia Aulia Hidayat; Agus Susilo; Khothibul Umam Al Awwaly; Miftakhul Cahyati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.7

Abstract

The purpose of this research is to obtain the optimum propolis extraction method using microwave extraction so as to produce anti-SARS CoV-2 compounds. The research method used was experimental with a completely randomized factorial design consisting of 2 factors namely extraction time and power level, 9 treatments and 3 replications. The extraction using microwave assisted extraction was carried out according to treatment factors, namely low power level (A1), medium (A2), high (A3) and the length of treatment time was 10 minutes (B1), 20 minutes (B2), and 30 minutes (B3). The results of statistical analysis showed that the interaction between the two had a high significant effect (p<0.01) on the alkaloid content which is ranged from 0.665 to 1.452 mg/g and had no effect on color L*a*b* and antioxidant activity which is ranged from 1.533 to 1.553. The percentage of hexadecane in East Java propolis extract was 0.280 %, octadecane was 0.775%, and pentacosane was 6.716%. The results of druglikeness analysis showed that hexadecane, octadecane and pentacosane compounds had potential as antivirals with a probability to be active value of 0.68. The binding affinity value produced by enzalutamide as a native ligand is -6.7 kcal/mol while the highest inhibitory value is octadecane and pentacosane of -5.9 kcal/mol and followed by hexadecane at -5.8 kcal/mol. The conclusion of this research is that the most optimal extraction method using microwave assisted extraction is done with a medium microwave power level for 30 minutes in terms of the alkaloid content and antioxidant activity produced. This method is able to produce extracts with good antiviral bioactive components, although the binding affinity has not been able to exceed the native ligand's ability in terms of the molecular docking approach.
Characterization of Crude Extract of Mucor pusillus Rennin Khothibul Umam Al Awwaly; Mustakim Mustakim; Rachmat Agus Budiutomo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.323 KB)

Abstract

The research preparation involved production of rennin, determination of optimum pH of crude extract of rennin, determination of optimum temperature of crude extract of rennin, and determination of enzyme kinetics. The obtained data was analyzed by descriptive analysis. Data was explained and elaborated according to science or new knowledge.  The result from characterization of rennin enzyme of Mucor pusillus showed that optimum enzyme reaction at pH 6.0, temperature at 32oC and concentration of substrate optimum at 2%. Each activity of proteolitic enzyme of Mucor pusillus at pH, temperature and concentration of substrate were: 0.09599 unit/ml, 0.06942 unit/ml, and 0.07577 unit/ml, respectively. The obtained value of Vmax and Km were 0.0836 Unit/ml and 0.356, respectively. Conclusion of this research was crude extract of M. pusillus rennin had the optimum pH at 6,0, optimum of temperature at 32oC and optimum of substrat consentration at 2%.   Keywords: rennin, Mucor pusillus, pH, temperature
Influence of Lechitine Coating in Edible Film of Whey Protein Application at Gouda Cheese Evaluated From Its Water Activity, Adhesion and Manik Eirry Sawitri; Abdul Manab; Khothibul Umam Al Awwaly; Tita Swastikaningrum
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.954 KB)

Abstract

The aim of this research was to find out the best treatment for the lechitin coating evaluated from water activity, adhesion and microstructure of Gouda cheese surface.  Result of the research showed that treatment of lechitin coating at different concentration gave a significant effect ( P<0.05) on water activity of Gouda cheese (0.484±0.0415 – 0.504±0.0408) and didn’t give a significant effect on adhesion (2.470±0.0332 – 2.493±0.0310) edible film of whey protein. Microstructure of Gouda cheese surface showed different picture at every treatment, it was shown with colour indicator at edible film of whey protein. Lechitin 0.6% more able to improve adhesion edible film of whey protein and coating coverage at surface of  Gouda cheese, so that Aw of Gouda cheese can inhibit bacteria, mould and yeast growth. Keywords: Lechitin, edible film of whey protein, water activity, adhesion, and microstructure
The Organoleptic Quality (Crispiness and Taste) of Rambak Cracker From Rabbit Skin on The Different Technique of Fur Picking Dedes Amertaningtyas; Masdiana Ch. Padaga; Manik Eirry Sawitri; Khothibul Umam Al Awwaly
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.346 KB)

Abstract

This objective of this research was compare the different technique of fur picking (liming and boiling) in the organoleptic quality rambak cracker from rabbit skin on crispiness and taste. The benefit of this study is becoming useful information in the quality of rambak cracker from rabbit skin and another animal skin on the organoleptic quality (crispiness and taste). Material of this research were 20 drying rabbit skin 5 – 6 months old. This research applied the experiment research with t test analize to compare the different technique of fur picking. The independent variables of this research are crispiness and taste on rambak cracker from rabbit skin. The research result showed that the different technique of fur picking had highly significant effect (P<0,01) on crispiness. The best result was liming technique of fur picking. They were characterised by sensory evaluation (crispiness) was 4 score, showed that the panelist prefered rambak cracker with liming for fur picking. Therefore, the taste in the sensory evaluation was non significant which in liming and boiling technique. In conclusion, we must use liming (4%) to produce high quality of rambak cracker from rabbit skin or another animal skin (cow, buffalo, chicken or fish).   Keywords : rambak cracker, rabbit skin,organoleptic quality
Co-Authors Abdul Manab Abdul Manab Agus Susilo Agus Susilo Andiana, Pramudya Anindhita Puspadewi Aris Sri Widati Dedes Amertaningtyas Dewi Masyithoh Djalal Rosyidi Elma Putri Primandasari Eny Sri Widyastuti Estefan, Sarah Esti Wahyuni Herly Evanuarini Ihwanudin, Ahmad Yuda Imam Thohari Kasri, Kasri Kurniawan, Wahid Lilik Eka Radiati Manik Eirry Sawitri Masdiana Ch. Padaga Masdiana Ch. Padaga Masyithoh, Dewi Miftakhul Cahyati Mulia Winirsya Apriliyani Mustakim Mustakim Nurjannah Nurjannah Pangesti, Indha Fitria Permatasari, Putery Rachmat Agus Budiutomo Ria Dewi Andriani Sofia Aulia Hidayat Suharjono Triatmojo Syahdan, Moch. Geerhan Miraja Tita Swastikaningrum Utama, Arif Hendra Vina Rahmadani Wayan Tunas Artama Wulandasari, Devia Yuny Erwanto