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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

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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

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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
The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de Milko Khothibul Umam Al Awwaly; Anindhita Puspadewi; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The purposes of this study were to determine starter level and incubation time on the quality of nata de milko and to obtain an appropriate starter concentration and incubation time to produce a good nata de milko in terms of texture, fat content and organoleptic properties. The material used was nata de milko. The research method used was factorial experiment using a randomized block design with 2 factors, namely starter concentrations were 5%, 7.5% and 10% of media, and incubation times were 7,  9 , and 11 days. Variables observed were texture, fat content and organoleptic properties. Tunjukkan huruf latinThe results showed that gave no effect (P>0.05) between starter concentrations and incubation times on texture and fat content, and gave an effect (P<0.05) on flavour, colour, and texture (organoleptic sensory) of nata de milko. Starter concentrations and incubation times gave a highly significant difference effect (P<0.01) on taste. The highest average value of the starter concentration found in 5% with texture, fat content, and organoleptic properties were 0.21 mm/g.sec, 0.22% and fresh aroma, white colour, sweet taste and chewy texture. The average value of 9-days incubation with texture value, fat content, and  organoleptic properties were 0.19 mm/g.sec, 0.12% and fresh aroma, white colour, sweet taste and chewy texture.The concentration of starter and incubation time did not show an effect on texture and fat content of nata de milko, but showed an effect on organoleptic properties. Keywords: whey, texture, fat, organoleptic, nata de milko
EVALUATION ON ANTIOXIDANT ACTIVITY AND ACTIVE COMPONENTS OF TRIGONA ITAMA PROPOLIS EXTRACT AND ITS POTENTIAL AS SARS-CoV2 INFECTION INHIBITORS Elma Putri Primandasari; Agus Susilo; Khothibul Umam Al Awwaly; Miftakhul Cahyati; Dewi Masyithoh
Jurnal Teknologi Pertanian Vol. 24 No. 2 (2023)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2023.024.02.6

Abstract

          Propolis Trigona itama  has a blackish brown color and has a bitter taste. Propolis contains immunomodulator, antibacterial, antifungal and antiviral. Efforts made to determine the potential of propolis require an extraction process. The extraction process aims to obtain propolis ready for consumption. Propolis has thermostable properties with a melting point of 60oC – 65oC, so it does not require high temperatures in the extraction process. The extraction process using MAE requires a faster time because the pressure and temperature can be controlled. This study used a factorial completely randomized design with 2 factors with 9 treatments and 3 replications. The data obtained were analyzed by analysis of variant (ANOVA). If there is a difference, it is continued with the DUNCAN multiple distance test. The results of the extraction using the MAE method of propolis have antioxidant activity using the DPPH method of 1,460µg/ml to 1,413 µg/ml which is expressed in IC50. Trigona itama  propolis extract had an average antioxidant value of 0.22 µg/ml to 0.57 µg/ml using the FRAP method.There is a unique component in the GCMS results of Trigona itama propolis extract called bisalcofen.Bisalcofen is an active component which has antioxidant properties. The results of the bisalcofen docking score of -7.6 on the ACE2 protein. Bisalcofen has a stronger potency than umifenovir which can be used as an inhibitor of SARS-CoV2 infection.
Quality Yoghurt Set with the Addition Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 Encapsulated in Terms of pH, Total Titrated Acid, Syneresis, and Total Lactic Acid Bacteria Wulandasari, Devia; Al Awwaly, Khothibul Umam; Manab, Abdul
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.24523

Abstract

Probiotics are generally added in the manufacture of food products because of their function that can provide benefits to human health, especially in the digestive tract. The probiotics used in this study were Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 which were encapsulated and added in making yoghurt sets. The purpose of this study was to examine the physicochemical and microbiological quality of the yoghurt set with the addition of encapsulated Lactic Acid Bacteria (LAB). The research method used is a laboratory experiment using a completely randomized design (CRD) pattern with 4 treatments and 3 replications. The treatments given were P0 Addition of LAB without encapsulation (control) (2%); T1 addition of 2% encapsulated LAB (v/v); T2 added 3% encapsulated LAB (v/v) and T3 added 4% (v/v) encapsulated LAB. Data analysis used Analysis of Variance (ANOVA). The results of the analysis showed that the encapsulation using gelatin and Na alginate coatings gave a very significant difference (P<0.01) to the syneresis of yoghurt sets with the resulting average T0 (24.51±0.70%), T1 (23.52±0.76%), T2 (20.44±0.44%), and T3 (19.96±0.83), a significant difference (P<0.05) on the pH of the yoghurt set with the resulting average T0 (4.56±0.03), T1 (4.55±0.02), T2 (4.45±0.09), and T3 (4.40±0.07), a significant difference (P<0.05) to the total acid titrated yoghurt set with the resulting average, namely P0 (0.68±0.14%), T1 (1.05±0.03%), T2 (1.13±0.32%), T3 (1.31±0.21%), the significant difference (P<0.05) on the total LAB yoghurt set with the resulting average T0 (8.62±0.30 log CFU/ml), T1 (9.20±0.70 log CFU/ml), T2 (9.36±0.33 log CFU/ml), and T3 (9.51±0.10 log CFU/ml). It was concluded that the addition of the percentage of encapsulated LAB of 4% was able to improve the quality of the yoghurt set optimally.Keywords: yoghurt set, probiotics, encapsulation, pH, total acid, syneresis, total LAB
Study on Egg Quality Control Product at PT. X Through The Statistical Quality Control Method Approach Estefan, Sarah; Al Awwaly, Khothibul Umam; Rosyidi, Djalal
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.26852

Abstract

PT. X does not implement statistical quality control. This study aims to determine the factors that cause damaged egg products at PT. X, knowing the level of damage to PT. X based on the control chart and corrective actions needed to reduce defective products that meet quality standards. This study uses a descriptive method with a case study approach for 30 working days. Data collection techniques used include observation through manual visual inspection, interviews with staff of PT. X and documentation. This study uses quality control analysis tools in the form of check sheets, histogram diagrams, pareto diagrams, control charts and fishbone diagrams. Controlling the level of damage to egg products at PT. X was outside the control limits, namely 1.99% pale shells, 1.80% cracked shells and 7.09% gross shells of the total production. This research suggests that PT. X implements quality control using the SQC method and applies protectors and dividers to all products to prevent eggs from cracking during storage and distribution as well as routinely removing dirt. PT. X needs to conduct training for production employees so that they can carry out the production process accompanied by inspections in accordance with the company's standard operating procedures.Keywords: eggs, statistical quality control, quality control
Quality of Food Products Chicken Crepes Permatasari, Putery; Al Awwaly, Khothibul Umam; Susilo, Agus
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.816 KB) | DOI: 10.33772/jitro.v9i2.22894

Abstract

Chicken meat is a good source of protein, because it contains complete essential amino acids. Utilization of chicken meat in the manufacture of gluten-free crepes to increase economic value and as a source of protein that can be used as a functional snack for people with gluten intolerance. The purpose of this study was to determine the best quality of gluten-free chicken crepes in terms of organoleptic values and the best treatment using chicken meat and to determine the functional groups of the best treatment crepes. This study used a completely randomized design (CRD) method consisting of 4 treatments and 4 replications, namely treatment P0 the use of chicken meat by 20%, P1 the use of chicken meat by 25%, P2 the use of chicken meat by 30%, P3 the use of chicken meat by 35%. The results showed that the use of chicken meat with different proportions had a very significant effect (p<0.01) on the organoleptic value (texture and color), had a significant effect (p<0.05) on the organoleptic value (aroma and acceptance) and did not. significantly different (p>0.05) on the organoleptic taste. Organoleptic characteristics with a crunchy texture to very crispy, dark yellow to bright yellow, slightly chicken-scented to chicken-scented, slightly savory to savory taste and can be accepted by consumers. The conclusion of the study was that he use of more chicken meat can improve the organoleptic quality (taste and aroma) of gluten-free chicken crepes, but decrease the organoleptic quality (texture, color and acceptance) of gluten-free chicken crepes. The best treatment of gluten-free chicken crepes was P1 with the use of chicken meat by 20%. FTIR absorption band indicates the presence of amide compounds present in chicken crepes, and has 15 kinds of amino acids consisting of 9 essential amino acids and 6 non-essential amino acids and has a saturated fatty acid (SFA) of 2.8%, monounsaturated fatty acids (MUFA) 2.27% and polyunsaturated fatty acids (PUFA) 0.79%.Keywords:  crepes, chicken meat, quality product
Enhancement of Antibacterial Activity from Chicken Head Protein Hydrolysate Using Dual-Enzyme Hydrolysis Andiana, Pramudya; Syahdan, Moch. Geerhan Miraja; Utama, Arif Hendra; Kasri, Kasri; Al Awwaly, Khothibul Umam; Manab, Abdul
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.2

Abstract

The chicken head is one of the by-products with a high protein content. Therefore, chicken heads can be used as raw materials to produce protein hydrolysates containing bioactive peptides that have biological activities, such as antibacterial, anti-inflammatory, and antioxidant activities. This research aimed to evaluate the use of the combined ratio of papain and bromelain enzymes to produce chicken head protein hydrolysate that has antibacterial activity. The research method used in this study was a laboratory experiment using a completely randomized design (CRD) with four treatments and five replications. Statistical significance was done using one-way analysis of variance (ANOVA) followed by Duncan’s multiple range test (DMRT). The inhibition zones of chicken head protein hydrolysate using a combination of papain enzymes against Lactobacillus casei, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella typhimurium were 1.72-2.68, 1.19-4.47, 0.93-1.45, 1.64-2.46, and 1.01-3.62 mm, respectively. The result showed that the highest antibacterial activities against Lactobacillus casei, Escherichia coli, and Staphylococcus aureus were in A1 (hydrolysis using papain 75% and bromelain 25%), the highest antibacterial activities against Pseudomonas aeruginosa was in A3 (hydrolysis using papain 25% and bromelain 75%), and the highest antibacterial activity against Salmonella typhimurium was in A2 (hydrolysis using papain 50% and bromelain 50%). However, all the hydrolysate didn’t exhibit antibacterial activity against Bacillus subtilis. Chicken head protein hydrolysate had the potential to be an antibacterial agent against pathogenic bacteria.
Quality of Color, Moisture Content, Water Activity and pH Marshmallow Gelatin Candy with Addition of Skim Milk Amertaningtyas, Dedes; Kurniawan, Wahid; Al Awwaly, Khothibul Umam; Evanuarini, Herly; Widyastuti, Eny Sri; Masyithoh, Dewi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.4

Abstract

Skim milk is added to marshmallows to improve their quality because skim contains protein. This study analyzed the effect of adding skim milk to marshmallow candy made from gelatin in terms of color quality (L, a*, b*), moisture content, water activity (Aw), and pH. The research materials used were gelatin, skim milk powder and sugar. This study was a laboratory experiment a Completely Randomized Design (CRD) method consisting of 3 treatments and 4 replications P0 (0% skim milk and 100% water), P1 (25% skim milk and 75% water), and P2 (50% skim milk and 50% water). The data obtained were analyzed using analysis of variance (ANOVA) and if there was a significant difference, it continued with Duncan's Multiple Range Test (DMRT). The addition of skim milk to marshmallow candy resulted in a highly significant difference (p < 0.01) in moisture content and pH, a significant difference (p < 0.05) in color (L), and no significant difference (p > 0.05) in color (a*, b*), and water activity (Aw). The average value of the L color parameters of marshmallow candy was 83.77-86.90; a* color 2.07-2.40; b* color 10.60-12.10; moisture content 21.04-23.00%; water activity 0.79-0.80 and pH 6.09-6.39. The addition of 25% skim milk is the best treatment for making marshmallows based on beef bone gelatin with the addition of skim milk.
Implementation of Environmentally Friendly Product Processing at CV Sinar Tirta Indonesia Through the Utilization of Apple Cider Vinegar By-Products as Functional Food Ingredients Nurjannah, Nurjannah; Cahyati, Miftakhul; Amertaningtyas, Dedes; Al Awwaly, Khothibul Umam; Susilo, Agus; Pangesti, Indha Fitria; Ihwanudin, Ahmad Yuda
Journal of Innovation and Applied Technology Vol 11, No 1 (2025)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

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Abstract

In Indonesia, apples are one of the types of fruit that are widely cultivated and widely consumed as processed foods, such as apple cider vinegar. One of the producers of apple cider vinegar is CV Sinar Tirta Indonesia, which is located in Malang. Apple cider vinegar produces a by-product in the form of apple pulp. Innovation is needed so that apple pulp by-products are not only used for animal feed mixtures that have low selling value. Apple pulp by-products, which consists of pulp and skin that has extraordinary nutrition, makes it very suitable to be processed into useful food. To achieve environmentally friendly product processing, it must be able to change by-products into products with economic value as much as possible, as shown in this community service activity, by changing apple cider vinegar by-products into flour and ingredients for making cookies.
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