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All Journal Buletin Peternakan Jurnal Kridatama Sains dan Teknologi International Journal of Community Service International Journal of Science and Environment Ulil Albab Jurnal Sains dan Teknologi Pangan DIGIMAS: Jurnal Transformasi Digital Masyarakat
Cahyowati, Meireni
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Mutu Sosis Sapi dengan Pelapisan Edible Coating Berbahan Dasar CMC-Gelatin Tulang Itik selama Penyimpanan Dingin Yuris B.A. Firani; M. Habbib Khirzin; Liliyanti, Mita Ayu; Laksanawati, Trias Ayu; Prastujati, Anis Usfah; Cahyowati, Meireni
ULIL ALBAB : Jurnal Ilmiah Multidisiplin Vol. 4 No. 7: Juni 2025
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jim.v4i7.9543

Abstract

Edible coating adalah kemasan primer yang berbentuk lembaran lapisan tipis yang berfungi melindungi produk. Edible coating dapat terbuat dari komposit bahan hidrokoloid seperti CMC dan gelatin tulang itik. Komposit ini diharapkan mampu melindungi produk seperti sosis dari kerusakan. Tujuan dari penelitian ini untuk mengetahui kualitas sosis sapi dengan pelapisan edible coating berbahan dasar CMC dan gelatin tulang itik selama penyimpanan dingin. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan faktor pertama yaitu waktu penyimpanan (0; 7; 14; 21; dan 28 hari) dan faktor kedua yaitu jenis pelapisan (noncoating dan coating). Parameter yang diamati meliputi total asam tertitrasi, asam lemak bebas, kadar air, dan total bakteri. Data penelitian dianalisis menggunakan Analysis of Variance (ANOVA), jika hasil menunjukan adanya pengaruh nyata maka akan dilakukan analisis uji lanjut Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukan bahwa waktu penyimpanan dan jenis pelapisan berpengaruh nyata (P<0.05) terhadap total asam tertitrasi dengan nilai 1.11% (non coating) dan 1.02% (coating), asam lemak bebas dengan nilai 14.22% (non coating) dan 12.99% (coating), kadar air 60.76%(non coating) dan 53.42% (coating), serta total bakteri 7.13 log cfu/g (non coating) dan 5.84% (coating). Sosis dengan pelapisan edible coating memiliki kualitas yang lebih baik dibandingkan dengan tanpa pelapisan edible coating.
Pendugaan Heritabilitas dan Korelasi Genetik Berat Umur 21 Hari dan Berat Umur 35 Hari pada Mencit Cahyowati, Meireni; Febrianta, Harvey; Ufidiyati, Nain; Maharani, Nadia; Wicaksono, Yananto Aryo
Jurnal Kridatama Sains dan Teknologi Vol 7 No 02 (2025): Jurnal Kridatama Sains dan Teknologi
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/kst.v7i02.1805

Abstract

This study aims to determine the genetic potential of mice by estimating their weight at 21 days old and 35 days old. Mice are one of the rodents used in education for learning purposes, such as practical work, research, and experimental animals, as well as in the food, pharmaceutical, and cosmetics industries. The importance of mice in education and industry has led to efforts to maintain their quality through genetic improvement. This study utilized data from 258 mice, including 20 male mice and 43 female mice. Heritability estimates and genetic correlation estimates were calculated using the half-sib correlation method. The estimated heritability value for 21-day-old weight in mice was 0.72 ± 0.27, and the estimated heritability value for 35 days old weight in mice was 0.88 ± 0.30. The estimated heritability values for 21 days old weight and 35 days old weight in mice fall into the category of high heritability. The estimated genetic correlation between 21 days old weight and 35 days old weight in mice was 0.34 ± 0.22, which falls into the category of positive and moderate genetic correlation. Based on the results of the heritability and genetic correlation estimates for 21 days old weight and 35 days old weight, mice show good genetic potential.
Physicochemical and Sensory Properties of Goat Meat Sausages Prepared With Different Levels of Goat Liver Triyannanto, Endy; Rusman, Rusman; Cahyowati, Meireni; Kayihura, Joseph; Sitaresmi, Pradita Iustitia
Buletin Peternakan Vol 48, No 4 (2024): BULETIN PETERNAKAN VOL. 48 (4) NOVEMBER 2024
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v48i4.97221

Abstract

Anemia, a common issue among children and teenagers in Indonesia, is characterized by hemoglobin levels below normal. Iron is essential for producing hemoglobin in red blood cells, which helps prevent anemia. Innovation to provide a popular goat liver-based product that is convenient to consume and easily marketable underpins the development of this goat liver-enhanced sausage. The aim of this research was to determine the effect of partially substituting goat meat with different levels of goat liver on physicochemical and sensory properties of goat meat sausages. Sausages containing 100:0, 75:25, and 50:50 goat meat to goat liver ratios and goat meat (%, w/w) , and then added with other ingredients (tapioca flour, skim milk, garlic, pepper, coriander, salt, STPP, and ice water) were prepared and cooked for 30 minutes. The sausages were then analyzed for physical properties, including pH, texture and water holding capacity (WHC), iron content, and sensory quality. Data were analyzed using analysis of variance for a completely randomized design, and then if there were significant differences between means, they were tested using Duncan’s New Multiple Range Test. The results showed that substitution of goat liver significantly (p0.05). In conclusion, substituting up to 50% of goat meat with goat liver will improve the iron content of goat meat sausages with minimal impact on the sensory and proximate composition of the product.
Pemberdayaan Kelompok Dama Melati Melalui Edukasi Pola Pangan Sehat dan Bergizi Maharani, Nadia; Rejeki, Desi; Latif, Luqi Khoiriyah; Masduki, Damayanti; Fatmarischa; Cahyowati, Meireni; Amalia, Firda Rachma
Jurnal Transformasi Digital Masyarakat (DIGIMAS) Vol. 1 No. 2 (2025): DIGIMAS: Transformasi Digital Masyarakat
Publisher : Fakultas Ilmu Komputer, Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/digimas.v1i2.5597

Abstract

Abstrak− Pola konsumsi pangan masyarakat masih menunjukan kecenderungan kurang beragam dari jenis pangan, kurang sehat, dan kurang keseimbangan gizinya. Asupan zat gizi makro dan zat gizi mikro yang tidak mencukupi seringkali menjadi faktor penghambat perkembangan dan pertumbuhan anak. Oleh karena itu diperlukan adanya pemberdayaan untuk memberikan pengetahuan kepada orang tua utamanya Ibu agar dapat memenuhi asupan zat gizi keluarga. Pengabdian ini bertujuan untuk meningkatkan keterampilan anggota Dama Melati dalam mengatur pola pangan sehat dan bergizi, meningkatkan produktifitas ibu-ibu khususnya dalam hal pengolahan makanan, dan menambah variasi menu makanan sehari-hari, meningkatkan kesehatan keluarga khususnya anak-anak dalam mengkonsumsi makanan yang bergizi. Metode pelaksanaan dilakukan dengan analisis awal, persiapan, dan pelaksanaan, serta evaluasi. Kegiatan pengabdian menghasilkan beberapa dampak terhadap masyarakat diantaranya: peningkatan pengetahuan dan kesadaran masyarakat tentang makanan sehat dan bergizi, peningkatan akses dan pemanfaatan pangan bergizi dengan memafaatkan pertanian rumah tangga, pengolahan pangan lokal, perubahan pola konsumsi pangan dengan variasi menu, praktik memasak sehat: keluarga mengimplementasikan teknik memasak yang lebih sehat dan bergizi berdasarkan pelatihan yang diberikan, termasuk penggunaan bahan makanan lokal yang lebih nutrisi. Kesadaran masyarakat terhadap kualitas dan keamanan pangan juga perlu ditingkatkan. Salah satu upaya yang dapat dilakukan oleh masyarakat untuk menjadi sehat adalah dengan mengonsumsi pangan yang memenuhi standar kesehatan.
Socialization of Strategies to Increase Sales of Processed Dairy Products at Mataram Milk as a Support for Animal Protein for the Community Cahyowati, Meireni; Dwi Nugrahanto, Ariya; Febrianta, Harvey; Kurniawan, Indra
International Journal Of Community Service Vol. 5 No. 4 (2025): November 2025 ( Indonesia - Thailand - Malaysia - Timor Leste - Philippines )
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v5i4.950

Abstract

The socialization of sales improvement strategies was held at Mataram Milk, which is an micro, small and medium enterprises in the Special Region of Yogyakarta Province which focuses on the field of milk processing such as pasteurized milk with various flavors, pudding and jamu milk. This socialization aims to provide knowledge, information and strategies in order to support the increase in sales of the products, especially Mataram Milk. The problems found in Mataram Milk are regarding product marketing, production equipment and distribution permits from the Food and Drug Supervisory Agency. Mataram Milk socialization activities were carried out at the Mataram Milk business location in the Special Region of Yogyakarta with the owner of Mataram Milk through 2 (two) methods, such as observation and socialization with resource persons regarding cow's milk processing material and sales strategies for dairy products. This socialization activity provides a positive response from the owners of Mataram Milk such as interactive discussions and business owners have a clear overview for sales strategies, BPOM distribution permit requirements, milk processing production equipment.
Potency Evaluation of Temulawak Through Physicochemical, Pharmacokinetics, Druglikeness, Water Solubility, Tox Prediction for KUB Chickens Cahyowati, Meireni; Ahmad Priyadi, Dwi; Hasbi Ash Shidiqi, Moh
International Journal of Science and Environment (IJSE) Vol. 5 No. 4 (2025): November 2025
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v5i4.281

Abstract

Temulawak is one of the spices in Indonesia that is useful as a phytobiotic. Phytobiotics are beneficial for livestock in maintaining health, namely maintaining immunity, especially in chickens. One type of chicken that is widely cultivated in Indonesia is the KUB chicken to increase its productivity. This study aims to identify the potential compounds found in temulawak (Curcuma Xanthorrhiza). The research methods included literature studies and ADMET testing. The most abundant compound in temulawak was β-Curcumene with a molecular weight of 204.35 g/ml, a hydrogen bond donor count of 0, a hydrogen bond acceptor count of 0, and a TPSA value of 0.00 Å2 . The β-Curcumene compound is not classified as an inhibitor of CYP1A2, CYP2C19, CYP2D6, CYP3A4. β-Curcumene has drug-like properties according to the rules of Lipinski, Ghose, Veber, Egan but does not have drug-like properties according to Muegge's rules. The log S ESOL value of -4.93 is in the moderate solubility category, the log S SILICOS – IT value of -3.55 is good solubility, and the log S Ali value of -6.27 is in the poor solubility category. β-Curcumene has toxic compounds that are active and affect BBB-barrier performance by 97%, ecotoxicity target by 64%, estrogen hormone performance by 75%, and drug metabolism performance by 65%.
SMART PACKAGING BERBAHAN DASAR GELATIN-AGAR DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG SEBAGAI BIOINDIKATOR KERUSAKAN DAGING AYAM Wardana, Aditya; Khirzin, Habbib; Laksanawati, Trias; Ardyawan, Ahmad; Prastujati, Anis; Febrianta, Harvey; Cahyowati, Meireni
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/xe8r0j02

Abstract

Daging ayam merupakan pangan mudah rusak dan berpotensi menjadi media pertumbuhan mikroba, sehingga diperlukan metode cepat untuk memantau kualitasnya. Salah satu pendekatan yang dikembangkan adalah penggunaan bioindikator berupa edible film dengan penambahan zat pewarna alami antosianin dari bunga telang (Clitoria ternatea L.). Penelitian ini bertujuan mengkaji pengaruh penambahan ekstrak bunga telang terhadap perubahan warna edible film sebagai indikator kerusakan daging ayam selama penyimpanan suhu ruang. Penelitian menggunakan Rancangan Acak Lengkap nonfaktorial dengan perlakuan lama penyimpanan, yaitu 0, 8, 16, 24, 32, dan 40 jam. Parameter yang dianalisis meliputi pH, asam lemak bebas (FFA), susut masak, total bakteri, dan warna. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa lama penyimpanan berpengaruh nyata (p < 0,05) terhadap seluruh parameter. Penyimpanan 40 jam meningkatkan pH hingga 7,93, susut masak 8,57%, FFA 55,94%, total bakteri 7,55 log CFU/mL, serta perubahan warna sebesar 5,23. Hasil ini menunjukkan bahwa ekstrak bunga telang dalam edible film berpotensi digunakan sebagai bioindikator kerusakan daging ayam. 
Co-Authors Aditya Wardana, Aditya Ahmad Priyadi, Dwi Ardyawan, Ahmad Damayanti Masduki Dwi Nugrahanto, Ariya Fatmarischa Febrianta, Harvey Firda Rachma Amalia, Firda Rachma Hasbi Ash Shidiqi, Moh Indra Kurniawan Kayihura, Joseph Khirzin, Habbib Laksanawati, Trias Laksanawati, Trias Ayu Latif, Luqi Khoiriyah Liliyanti, Mita Ayu M. Habbib Khirzin Nadia Maharani Prastujati, A. U. Prastujati, Anis Rejeki, Desi Rusman Rusman Sitaresmi, Pradita Iustitia Triyannanto, Endy Ufidiyati, Nain Wicaksono, Yananto Aryo Yuris B.A. Firani