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All Journal WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Journal of Natural Sciences and Mathematics Research Jurnal Penelitian Pertanian Terapan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Abdimas ADPI Sains dan Teknologi Chalaza Journal of Animal Husbandry
Chandra Utami Wirawati
Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Physics Veterinary

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Local Plants as Feed Supplementation to Improve Ruminant Milk Production and Quality Chandra Utami Wirawati; M B Sudarwanto; D W Lukman; I Wientarsih
WARTAZOA, Indonesian Bulletin of Animal and Veterinary Sciences Vol 27, No 3 (2017): September 2017
Publisher : Indonesian Center for Animal Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.321 KB) | DOI: 10.14334/wartazoa.v27i3.1596

Abstract

Milk productivity is highly dependent on inputs used in the dairy farm. The limited source of forage or native grasses with low nutritional quality reduce production and reproduction of dairy cows. Improvement of feed quality can be conducted by various ways, including fortification and supplementation with specific substances that have the potency to increase milk production. This paper describes the potency of local plants, nutritional and bioactive substances that can be utilized to improve production and quality of milk. Some of these plants are cassava (Manihot sp), torbangun (Plectranthus amboinicus (Lour) Spreng) and katuk (Sauropus androgynus (L) Merr) leaves which are potential as feed supplement for cows, goats, and buffalo. The high protein bypass and galactogogue compounds content in these plants are factors increasing production and quality of milk.
Characteristic and Development of Cow’s Milk Dadih as an Alternate of Buffalo’s Milk Dadih Chandra Utami Wirawati
WARTAZOA, Indonesian Bulletin of Animal and Veterinary Sciences Vol 27, No 2 (2017): June 2017
Publisher : Indonesian Center for Animal Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.154 KB) | DOI: 10.14334/wartazoa.v27i2.1595

Abstract

Dadih is a product of fermented buffalo milk in a bamboo tube from West Sumatera. The decline of buffalo population in West Sumatera caused dadih scarcity. The demand of dadih is high because it is an integral part of the Minangkabau’s diet and culture. Cow milk can be used as a substitute of buffalo milk for producing dadih, although the product has slightly different characteristics, especially lower total solids. Producing cows milk dadih similar to buffalo milk dadih, fresh cow milk should be concentrated and added with skim milk. Single or combination of lactic acid bacteria from the genus Lactobacillus, Lactococcus, Streptococcus and Bifidobacterium from dadih of buffalo milk or commercial culture can be used as a starter. Based on investment analysis, the prospect of developing cows milk dadih is feasible.
Suplementasi Hidrolisat Glukomanan Tepung Porang (Amorphophallus oncophillus) pada Produk Minuman Sinbiotik Chandra Utami Wirawati; Dwi Eva Nirmagustina
Jurnal Penelitian Pertanian Terapan Vol 22 No 1 (2022)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v22i1.2276

Abstract

Synbiotics is a combination of prebiotics and probiotics that are believed to have a synergistic effect not only by inhibiting the growth of pathogenic bacteria and enhancing the growth of beneficial organisms, but also play a role as functional foods. This study was conducted to evaluate the konjac glucomannan hydrolyzate in synbiotics fermented milk. Factorial Randomized Block Design (RAK) was applied in this experiment. The combination of konjac glucomannan hydrolyzate (0%, 0.5%, 1%, 1.5%) and storage time (0 day, 30 days, 60 days) were applied to measure the acidity (pH), lactic acid konsentration and viscosity. Meanwhile viability of lactic acid bacteria and antibacterial activity were measure . The result showed that konjac glucomannan hydrolyzate supplementation were decreased product acidity (pH) and viscosity, but increased the lactic acid concentration during 60 days storage. Viability of lactic acid bacteria during 60 days storage were decreased except for 1% and 1.5% concentration. The synbiotic product showed antagonistic activity against pathogenic bacteria i.e. E. coli ATCC 25922, S. aureus ATCC 25923, and S. Typhimurium ATCC 14028. Supplementation of 1% glucomannan hydrolyzate for 60 days at 5oC showed the best characteristics in synbiotic product namely 3.45 acidity (pH), 1.24% total lactic acid , 3.24 Cp viscosity, and 8.69 log CFU/g total lactic acid bacteria.
Edukasi Penggunaan Bahan Tambahan Pangan untuk Menjamin Keamanan Pangan Olahan KWT Harapan Jaya Bandar Lampung Chandra Utami Wirawati; Henry Kurniawan; Irmayani Noer; Ni Siluh Putu Nuryanti; Nurbani Kalsum
Jurnal Abdimas ADPI Sains dan Teknologi Vol. 3 No. 4 (2022): Jurnal Abdimas ADPI Sains dan Teknologi
Publisher : Asosiasi Dosen Pengabdian kepada Masyarakat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/saintek.v3i4.264

Abstract

Food additives application in food processing should be a conscious matter by either producers or consumers due to food additives excessive and misuses that will give negative impact on human well-being. Farmer Women Group (FWG) Harapan Jaya Rajabasa is one of small and medium enterprises (SMEs) engaged in beverage processing, especially soy milk and herbal ginger drinks. These product marketing was still limited to local area, nevertheless consumer demands and auction for both products were quite effective for family additional income and support family food security. Food additives awareness to the member of Harapan Jaya FWG in food processing become an important factor in production process sustainability not only to improve the product selling but also  as an assurance in food safety for their own family members that consumed the product. The method used is counseling and demonstration followed by evaluation. The activity was attended by 22 FWG members. The activity was preceded by brain storming the FWG members awareness on food additives application in food products. Most of the KWT members (more than 84%) have not notice for the regulation, type of food additives, dosage and how to applied food additives in food product. The evaluation results showed that FWG’s member awareness and good practice in food additives regulation, type and dosage, and method to applied had increased.
Red Ginger oleoresin nanoemulsion characteristics by ultrasonication Nurma Pratiwi; Chandra Utami Wirawati; Dwi Eva Nirmagustina
Journal of Natural Sciences and Mathematics Research Vol 8, No 2 (2022): December
Publisher : Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jnsmr.2022.8.2.12494

Abstract

Red ginger is a biopharmaceutical plant that is used as herbal medicine. The use of red ginger in the food industry is mainly in an emulsion form, but that is unstable and hydrophobic. The ultrasonication technique could change the emulsion into a nanoemulsion to minimize these disadvantages. This research aimed to determine the effect of ultrasonication on red ginger oleoresin nanoemulsion characteristics. The study used a completely randomized design of 4 treatments based on sonication time (0, 30, 60, and 90 minutes). The study was analyzed by ANOVA Tukey's test at P ≤ 0.05, it showed that ultrasonication affected the characteristics of red ginger oleoresin nanoemulsion. The best result shows that in 90 minutes mixed time with transparent yellow colour. It is soluble in acetone, methanol, ethanol, and aquadest solvents. The best particle size is 572.43±8.72 nm, and antioxidant activity is (IC50) 16.34 ±1.33 ppm.©2022 JNSMR UIN Walisongo. All rights reserved.
Beef Floss Efficiency in Women Farmer Group Karya Sejahtera in Wawasan Village Tanjungsari Districts Sri Handayani; Chandra Utami Wirawati; S. Sarono; Eko Win Kenali; Annisa Fitri
Chalaza Journal of Animal Husbandry Vol 6, No 2 (2021): Chalaza Journal of Animal Husbandry
Publisher : UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.845 KB) | DOI: 10.31327/chalaza.v6i2.1541

Abstract

As the Ongole Cross-Breed breeding cluster, cattle farms in the Wawasan village area had applied beef products of diversification beef floss to solve fluctuations in cattle prices, low farm income, and seasonal cattle sales. This study purposed to analyze the economic efficiency of beef floss production in KWT Karya Sejahtera. The basic method of this research was descriptive-analytic. The research location was chosen purposively by KWT Karya Sejahtera as the production center for beef floss in Tanjungsari District. The analytical method was cost analysis, profitability, and business efficiency. The analysis results and discussion showed that the beef floss production was efficiently managed. It was indicated by the efficiency value of the beef floss business of 1.3 (more than 1). As a whole, beef floss production contributes an additional 20% of what is run by farmers, so this business is feasible to run economically.
Response Surface Method Approach for Optimizing Roasting Condition in Robusta Coffee Cupping Test Quality Winarto Winarto; Chandra Utami Wirawati
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 3 (2023): September 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i3.610-618

Abstract

The Roasting process was an important step to generate good-quality roasted coffee beans. Two factors that affected coffee bean perfection were roasting time and temperature. An appropriate time and temperature will emphasize the greatest coffee bean aroma, color, and flavor, while the speed of the roasting process depends on the number of stirring fins in a roasted machine. The purpose of this study was to optimization time, temperature, and stirring fin number in the roasting process to generate the best cupping test roasted coffee beans. The Central Composite Design (CCD) was used in this study to determine Response Surface model. Minitab 17 and Design Expert 4.0 software used to determine the combination for all variables. Robusta green bean was taken from Kota Agung Timur, Lampung, which had density of 701—750 g/L. The result recommended roasted coffee bean was at 213oC for 16.7 minutes and used 3 stirring fins. This condition will generate cupping test score 84.92 which is define as Excellent in score notation criteria. CCD methods has develop an equation from optimal process to predict roasted coffee bean cupping test quality i.e., Y = 85.6 – 0.0088X1 – 1.2X2 – 11.06X3 + 0.000043X12 – 0.038X22 – 0.70X32 + 0.01000X1X2 + 0.0625X1X3 + 0.300X2X3. Keywords:   Cupping test, Response surface model optimization, Robusta coffee bean.
Co-Authors Annisa Fitri D W Lukman Dwi Eva Nirmagustina Eko Win Kenali Henry Kurniawan I Wientarsih Irmayani Noer M B Sudarwanto Ni Siluh Putu Nuryanti Nurbani Kalsum Nurma Pratiwi Sarono . Sri Handayani Winarto Winarto