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All Journal Jurnal Sain Veteriner Buletin Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Caraka Tani: Journal of Sustainable Agriculture Jurnal Dunia Gizi Nusantara Science and Technology Proceedings Proceedings of the International Conference on Nursing and Health Sciences Jurnal Ilmu Gizi dan Dietetik
Lilik Retna Kartikasari
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Veterinary Other

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Journal : Buletin Peternakan

 1 
Komposisi Kimia dan Studi Asam Lemak Daging Dada Ayam Broiler yang Mendapat Suplementasi Metionin pada Pakan Berkadar Protein Rendah Lilik Retna Kartikasari; Soeparno (Soeparno); Setiyono (Setiyono)
Buletin Peternakan Vol 25, No 1 (2001): Buletin Peternakan Vol. 25 (1) Februari 2001
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v25i1.1427

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Komposisi Kimia Daging Itik Afkir yang Diberi Pakan dengan Frekuensi Berbeda Lilik Retna Kartikasari; Adi Magna Patriadi Nuhriawangsa; Adi Ratriyanto
Buletin Peternakan Vol 27, No 4 (2003): Buletin Peternakan Vol. 27 (4) November 2003
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v27i4.1481

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Kinerja Ayam Broiler yang Mendapat Suplementasi Metionin pada Pakan Berkadar Protein Rendah Lilik Retna Kartikasari; Soeparno (Soeparno); Setiyono (Setiyono)
Buletin Peternakan Vol 28, No 1 (2004): Buletin Peternakan Vol. 28 (1) Februari 2004
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v28i1.1485

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Quality of Mayonnaise Supplemented with Calamansi Peel Flour (Citrofortunella microcarpa) as a Potential Functional Food Afifah, Najla; Kartikasari, Lilik Retna; Nuhriawangsa, Adi Magna Patriadi
Buletin Peternakan Vol 49, No 2 (2025): BULETIN PETERNAKAN VOL. 49 (2) MAY 2025
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v49i2.100478

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This study aims to evaluate the physicochemical properties and consumer preferences of mayonnaise containing calamansi peel flour (Citrofortunella microcarpa) as a functional food ingredient. It used a completely randomized design (CRD) with four treatments: 0% (P0), 1.5% (P1), 3.0% (P2), and 4.5% (P3), each consisting of six replications. The observed parameters included antioxidant activity (DPPH, total phenolics), physical properties (pH, viscosity), and chemical properties (moisture, ash, protein, fat, carbohydrate, crude fiber content), as well as consumer preferences assessed through a hedonic test. The IC50 value for the antioxidant activity of calamansi peel flour was 723.92 ppm, while the total phenol content was 10.36 mg GAE/g. Increasing the level of calamansi peel flour raised the viscosity, moisture, ash, protein, carbohydrate, and crude fiber content of mayonnaise, but it decreased the fat content. In conclusion, the addition of 1.5% calamansi peel flour produces the finest quality mayonnaise and is regarded as acceptable by consumers as a functional food component. 
Co-Authors Adi Magna Patriadi Nuhriawangsa Adi Ratriyanto afifah, najla Anik Lestari Bayu Setya Hertanto Budiyanti Wiboworini Farough Heidar Barido Lestari, Karisma Pasaribu, Sudana Fatahillah Permatasari, Rizqi Annisa Qadrijati, Isna Setiyono (Setiyono) Soeparno Soeparno Winny Swastike