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All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Peternakan Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Ilmiah Inovasi Jurnal Pengabdian, Pendidikan dan Teknologi Livestock and Animal Research Journal of Agriprecision & Social Impact
Herly Evanuarini
Animal Product Technology Department, Faculty Of Animal Science, University Of Brawijaya Jl. Veteran, Malang, 65145, East Java, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Materials Science & Nanotechnology Physics Social Sciences Veterinary Other

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Compliance with Halal Standards in Honey Production: Identification of Critical Points in Malang Region Susilo, Agus; Masyithoh, Dewi; Prihanto, Asep Awaludin; Akhiroh, Puji; Andriani, Ria Dewi; Rahayu, Premy Puspitawati; Al Awwaly, Khotibul Umam; Jaya, Firman; Amertaningtyas, Dedes; Evanuarini, Herly
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 2 (2025)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v13i2.p430-448

Abstract

This study aims to identify critical control points in honey production in Malang that affect both product quality and halal status, using a qualitative approach. Data were collected through interviews, observations, and thematic analysis. The study identified several critical points in the honey production process that influence product quality and halal certification status, namely: the source of bees, hive cleanliness, processing methods, and packaging.The findings indicate that 80% of beekeepers understand and apply halal principles, while the remaining 20% require further education. Halal certification has been shown to increase the market value of honey by 15–20%, while also enhancing consumer trust and the product’s competitiveness in both domestic and international markets. Improving production efficiency through training, modernization of equipment, and the adoption of digital marketing strategies is essential to maximizing the potential of halal honey in the region.
Characterization of baked egg custard formulated using suji leaf juice Evanuarini, Herly; Nidhal, Hemas Azizila
Jurnal Penelitian Pendidikan IPA Vol 11 No 1 (2025): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i1.7029

Abstract

The purpose of this study was to find out the physicochemical characteristics of baked egg custard adding 1%, 2%, and 3% of suji leaf juice with a control sample that had no addition. Four treatments and five replications were used in a fully randomized design. Standard laboratory techniques were used to examine the following: texture, pH, yield, color (L, a*, b*), proximate composition, and crude fiber. Data of baked egg custard were processed using ANOVA and Duncan's Multiple Range Test to identify significant differences. The addition of suji leaf juice had a substantial impact on all measured parameters, according to the results (P<0.01). In terms of protein, fat, and crude fiber content, as well as improved texture and color qualities, the custard made with 3% suji leaf juice was highest quality.  Improved product stability and sensory appeal were also demonstrated by the pH, yield, and moisture content. According to the results, suji leaf juice optimally improves the physicochemical quality of baked egg custard when added at a rate of 3%. This makes it a promising ingredient for dessert goods that are both functional and aesthetically pleasing.
Characteristic of Chicken Liver Nuggets Using Different Types of Flour as Fillers Amertaningtyas, Dedes; Ramadhan, Januar Fajrul; Evanuarini, Herly; Andriani, Ria Dewi
Journal of Agriprecision & Social Impact Vol. 2 No. 1 (2025): 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.v2i1.46

Abstract

Chicken liver is rich in protein and iron, which can help prevent anemia and stunting. One innovation is processing chicken liver into nuggets, a popular ready-to-eat food product. This study aims to explore the effects of various flours (cornstarch, soybean, pumpkin, and carrot) on the characteristics of chicken liver nuggets, including yield, texture, water activity, moisture content, and color. By utilizing nutrient-dense flours, it is hoped that chicken liver nuggets can become more nutritious, healthier, and meet quality standards, while also holding the potential for commercialization on both household and large-scale industries, supporting community food security. This research employed a Completely Randomized Design (CRD) with four treatments and three replications. The tested variables included yield, water activity (Aw), water content, texture, and color. The analysis results indicated that the treatments had a highly significant effect (P>0.1) on yield and color, a significant effect on moisture content, and no significant effect on texture and water activity. The findings revealed that chicken liver nuggets had average yield values of 96.38%-103.27%, texture of 4.094 N-5.236 N, Aw of 0.857-0.870, moisture content of 33.70%-42.04%, and color values of L* (lightness) 36.90-43.27, a* (redness) 12.67-16.77, and b* (yellowness) 19.17-22.23. This study demonstrates that the use of cornstarch, soybean, pumpkin, and carrot flours can improve the quality of chicken liver nuggets, making them suitable for consumption as a menu variation with quality that complies with the Indonesian National Standard (SNI) for chicken nuggets with additives.
Proximate Analysis of Milk-Based Jelly Candy with Different Bee Pollen Concentrations Amertaningtyas, Dedes; Amalia, Alvina Wahyu; Evanuarini, Herly; Susilo, Agus; Jaya, Firman; Widati, Aris Sri
Journal of Agriprecision & Social Impact Vol. 2 No. 3 (2025): November: 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.v2i3.77

Abstract

This study aimed to evaluate the effect of bee pollen addition on the chemical composition of cow’s milk–based jelly candy. Bee pollen is a natural product rich in proteins, minerals, and bioactive compounds, which may enhance the nutritional value of food products. The research was conducted at the Dairy Technology Laboratory, Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, from June to August 2025. The research method used was a laboratory experiment using Complete Randomized Design (CRD) ANOVA with 4 treatments and 4 replications. If different results were obtaindes between treatments, Duncan’s Multiple Range Test (DMRT) was continued. Four treatments were applied: T0 (control, without bee pollen), T1 (6%), T2 (12%), and T3 (19%). The results demonstrated that bee pollen supplementation had a highly significant effect (P<0.01) on the protein content (Kjeldahl method), moisture content (Gravimetri method), ash content (Dry Ashing method), and carbohydrate content (By Different method), but showed no significant effect (P>0.05) on fat content (Soxhlet method). Protein content increased from 16.83% to 19.30%, moisture content increased from 29.56% to 34.30%, while ash content exhibited a fluctuating trend. Conversely, carbohydrate content decreased from 52.90% to 45.19%. Overall, the addition of bee pollen improved the nutritional quality and functional potential of milk-based jelly candy, particularly as a natural source of protein and minerals.
Sensory and Chemical Evaluation of Jelly Candy with Honey Powder Substitution Amertaningtyas, Dedes; Amalia, Alvina Wahyu; Evanuarini, Herly; Susilo, Agus; Jaya, Firman; Widati, Aris Sri; Azkarahman, Aldyon Restu; Masyithoh, Dewi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.2

Abstract

Jelly candy is a type of soft candy made from fruit extract, sugar, and gelatin. The high sugar content may have adverse health effects. Therefore, honey powder has potential as a partial sugar substitute as well as a functional ingredient. The aim of this study was to determine the best percentage of honey powder substitution to replace part of the sugar in milk jelly candy. The main raw material was cow’s milk with honey powder as a sugar (sucrose) substitute. The study used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were T0 (25% sugar without honey powder), T1 (19% sugar + 6% honey powder), T2 (12.5% sugar + 12.5% honey powder), and T3 (6% sugar + 19% honey powder). The results showed that partial substitution of sugar with honey powder had a highly significant effect (p < 0.01) on reducing sugar (5.56-11.43%), antioxidant (90.16-116.73 ?g/mL), and color of sensory evaluation (3.58-4.05), as well as a significant effect (p < 0.05) on protein content (11.51-12.50%), taste (3.78-4.18), aroma (3.53-3.80), and overall acceptance (3.50-3.90), but no significant effect (p > 0.05) on texture (3.43-4.18). It can be concluded that substituting part of the sugar with honey powder in milk jelly candy affects the chemical properties. However, based on the evaluation, the control treatment with 25% sugar and no honey powder still be the most preferred product by panelists.
Co-Authors Abdilah, Riki Adelya Desi Kurniawati Agus Susilo Agus Susilo Agus Susilo Akhiroh, Puji Amalia, Alvina Wahyu Anisa, Cintya Dienardila Apriliyani, Mulia Winirsya Aris Sri Widati Aris Sri Widati Asep Awaludin Prihanto Athththoriq, Ahmed Hafizd Awwaly, Khothibul Umam Al Azkarahman, Aldyon Restu Chandra Aditya Darmawan Chanif Mahdi Dedes Amertaningtyas Dedes Amertaningtyas Diah Pramudita, Ananda Dicky Tri Utama Dicky Tri Utama Dikho Aula Prasetya Djalal Rosyidi Dodik Suprapto Dwi Rumdaini Intan Permatasari Dyah Wuragil edy susanto Eny Sri Widyastuti Fajar Shodiq Firman Jaya Hemas Azizila Nidhal Hemas Azizila Nidhal Hermanto, Feri Eko Huda Huda Ice Gianti Imam Thohari Imam Thohari Imam Thohari Indratiningsih Indratiningsih Ira Fresti Reliantari Kalle, Amalia Dzulhaj Mutia Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Kurniawan, Wahid Lilik Eka Radiati Lulu Luthfiah Zahra Masyithoh, Dewi Muhammad Musa Mulia Winirsya Apriliyani Mustakim Mustakim Nadhira Noer Fasha Nico Rahman Caesar Nidhal, Hemas Azizila Nur Junirahma Nurliyani Pramudita, Ananda Diah Premy Puspitawati Rahayu Pudji Hastuti Purwadi Purwadi Puspitawati Rahayu, Premy Rafly, Raihan Ramadhan, Januar Fajrul Ria Dewi Andriani Sabitha Hikmah Mutia Saleha, Rischa Amalia Salsabila Gusmaryani Sintiya Siti Resita Dijayanti Sri Widati, Aris Sylvani, Mozza Indira Tri Umar Satriawan Tyas, Dewi Septi Ayuning Winirsya Apriliyani, Mulia Yanuhar, Uun