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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) Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Agriprecision & Social Impact
Khothibul Umam Al Awwaly
Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Materials Science & Nanotechnology Physics Social Sciences Veterinary Other

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Effect of Rice Bran Oil Addition on the Physicochemical, Microstructural, and Antioxidant Properties of Chicken Corned Meat Ahmed Hafizd Athththoriq; Agus Susilo; Herly Evanuarini; Dedes Amertaningtyas; Khothibul Umam Al Awwaly
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.11591

Abstract

This study aimed to evaluate the effect of rice bran oil (RBO) supplementation on the physicochemical properties, microstructure, and oxidative stability of chicken-based meat emulsion products. RBO is rich in natural antioxidants such as γ-oryzanol and tocopherols, which may enhance product quality. A Completely Randomized Design (CRD) was used with four treatments (0%, 6%, 8%, and 10% RBO) and six replications. Parameters measured included pH, peroxide value (PV), color values (L*, a*, b*), microstructure (SEM), moisture, ash, fat, protein, carbohydrate, water activity (Aw), free fatty acids (FFA), and total acidity. The addition of RBO significantly (P<0.01) reduced PV, FFA, and total acidity, indicating improved oxidative stability. It also enhanced protein content, microstructural integrity, and textural properties. Although total fat content increased, the proportion of unsaturated fatty acids improved the lipid profile. Reduction in water activity suggested enhanced shelf stability. These findings demonstrate that Adding 10% rice bran oil (RBO) to chicken meat emulsions improved emulsion stability, reduced lipid oxidation and free fatty acids, enhanced protein retention, and improved microstructure.
The Effect of Adding Bee Pollen at Different Concentrations to Marshmallow Candy on Water Content, Water Activity, Texture, Color, Ash Content, Reducing Sugar, Antioxidant Activity, and Organoleptic Properties Amertaningtyas, Dedes; Budiarti, Indi Rachmaning; Fatmala, Dina; Al Awwaly, Khothibul Umam; Evanuarini, Herly; Andriani, Ria Dewi; Hermanto, Feri Eko; Umam, Ahmad Khoirul
Journal of Agriprecision & Social Impact Vol. 3 No. 1 (2026): March: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v3i1.68

Abstract

Marshmallow is one of the confectionery product that made from gelatin and sugar that have the weakness of lacking nutrients but favored by people of all ages. Bee pollen can be the one of natural addition that can enrich the nutrient in marshmallows. The aim of this study was to evaluate bee pollen addition with different concentrations reviewed from physicochemical and organoleptic test of marshmallows. Tresearch method used was a experimental using Complete Randomized Design (CRD) with 4 treatments and 5 replications. Four treatments were applied: P0 (without bee pollen addition), P1 (5%), P2 (10%), and P3 (15%). The study resulted significant differences (P<0.01) in water activity, texture, Lab color, ash content, reducing sugar, antioxidant activity, color, aroma, dan overall organoleptic acceptance, and no significant differences (P>0.05) in moisture content and organoleptic texture. The values resulted increased in moisture content (36.85-37.64%), color a* (0.14-3.38), color b* (25.39-33.27), ash content (0.806-2.404%), reducing sugar (0.372-6.677%), and decreased in antioxidant activity (92.96-503.92 mg/ml) and fluctuated in water activity (0.74-0.86), texture (0.68-1.16 N), and color L* (79.70-91.92). The results of the organoleptic test were still acceptable up to treatment P3. Overall, this study resulted the best results in treatment P3 with a bee pollen concentrations of 15% to increase the nutritional content of marshmallows.
Co-Authors Abdul Manab Abdul Manab Agus Susilo Agus Susilo Ahmad Khoirul Umam Ahmed Hafizd Athththoriq Andiana, Pramudya Anindhita Puspadewi Aris Sri Widati Budiarti, Indi Rachmaning Dedes Amertaningtyas Dewi Masyithoh Djalal Rosyidi Elma Putri Primandasari Eny Sri Widyastuti Estefan, Sarah Esti Wahyuni Fatmala, Dina Herly Evanuarini Hermanto, Feri Eko 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