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All Journal Jurnal Ilmu Lingkungan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Jurnal Pengabdian Magister Pendidikan IPA Bioscientist : Jurnal Ilmiah Biologi Tarjih Tropical Livestock Journal Jurnal Kolaboratif Sains AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pijar MIPA CELEBES Agricultural Jurnal Pendidikan dan Pengabdian Masyarakat
Djoko Kisworo
Pusat Teknologi Bahan Bakar Nuklir (PTBBN), BATAN Kawasan Puspiptek-Tangerang Selatan 15314, Banten
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The Effect of Giving Mangosteen Peel Extract (Garcinia mangostana L.) in Drinking Water on Broiler Performance O. B. I. P. A, Yanesti; Astawa, Astawa; Sumadi, I. K; Bulkaini, Bulkaini; Kisworo, Djoko
Jurnal Biologi Tropis Vol. 24 No. 2 (2024): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i2.6663

Abstract

Mangosteen peel is a waste that can be used as a feed additive. The function of xanthones in mangosteen peel as anti-tumoural, antioxidant, anti-inflammatory, anti-allergic, anti-microbial, anti-fungal, and anti-virus. The research aims to determine the effect of administering mangosteen peel extract in drinking water on the performance of broiler chickens for 35 days which was carried out in Dajan Peken Village, Tabanan District, Tabanan Regency, Bali. The design used was a Completely Randomized Design (CRD) with 4 treatments and 4 cage units as replications. Each cage unit contains 4 broiler chickens so that the total research material is 64 broiler chickens aged 11 days. Drinking water treatment: drinking water without mangosteen peel extract as control (P0), drinking water containing 1% (P1), 2% (P2), and 3% (P3) mangosteen peel extract. The variables observed were initial body weight, final body weight, body weight gain, ration consumption, ration conversion, drinking water consumption. The results showed that the final body weight in treatment P1 (2.108.3 g/head) with an increase in body weight of 1.627.4 g/head was higher than in treatments P0, P2, and P3 but was not significantly different (P>0.05) with the lowest ration conversion value (1.54). Drinking water consumption in treatment P1 (5.556.2 ml/head) was higher than in treatments P0, P2, and P3) and significantly different (P<0.05) from treatment P0 (4.628ml/head). Conclusion: Providing mangosteen peel extract (Garcinia mangostana L.) in drinking water at a level of 1% can provide optimal results to improve broiler performance and reduce feed conversion.
A Study on The Capabilities of Cellulolytic Bacteria in Degrading Feed Fiber Utami, Rosdiana; Syamsuhaidi, Syamsuhaidi; Kisworo, Djoko; Depamede, Sulaiman Ngongu; Ketut Gde, Wiryawan; Bulkaini, Bulkaini
Jurnal Biologi Tropis Vol. 24 No. 3 (2024): July - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i3.7411

Abstract

The utilization of local feedstuffs is a cost-effective strategy to reduce production expenses in animal husbandry. Enhancing the nutritional quality of these feedstuffs through fermentation presents a viable approach. This study investigates the efficacy of cellulolytic bacteria in degrading fiber in three local feed materials: duckweed (Lemna minor), water hyacinth (Eichornia crassipes), and lamtoro (Leucaena leucocephala). We employed a completely randomized block design with feed types as the block and levels of starter culture as treatment. Pediococcus pentosaceus, identified for its cellulase enzyme production with a clear zone of 4 cm on starch media, was utilized as the starter culture. The experimental procedure involved spraying Pediococcus pentosaceus onto duckweed, water hyacinth, and lamtoro, followed by incubation. The results indicated that Pediococcus pentosaceus effectively produced cellulolytic enzymes and significantly reduced crude fiber in duckweed by 18.18%, in water hyacinth by 9.17%, and in lamtoro by 4.23% (p < 0.05). Additionally, the crude protein content increased in all samples: by 4.69% in duckweed, 2.71% in water hyacinth, and 2.13% in lamtoro (p < 0.05). Among the treatments, the optimal outcome was achieved with 3 ml of Pediococcus pentosaceus. This study demonstrates the potential of Pediococcus pentosaceus for improving the nutritional profile of local feedstuffs through fermentation.
Analysis of Cholesterol Content, E. Coli Bacteria, and Organoleptic Value of Rarang Chicken Cooking Based on Slaughter Age Alfian G. M, Aji; Bulkaini, Bulkaini; Kisworo, Djoko; Ichsan, Ichsan; Rosyidi, A.; Yuliani, Enny; Permatasari, Lina
Jurnal Biologi Tropis Vol. 24 No. 4 (2024): Oktober - Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i4.7789

Abstract

Rarang chicken dish is a very special dish with a unique taste on Lombok Island. This research aims to determine the effect of slaughter age on cholesterol content, E.Coli and organoleptic value of Rarang chicken dishes. The materials used were 15 male chickens and a number of Rarang chicken cooking spices. The method used is an experimental method in the Animal Product Processing Technology Laboratory, Faculty of Animal Science, University of Mataram, which is designed based on a Completely Randomized Design in a one-way pattern with 3 treatments and 5 replications: namely P1 = 6 weeks of slaughter age, P1 = 7 weeks of slaughter age and P2 = 8 weeks of slaughter age. Research data such as cholesterol content, E.Coli and organoleptic values ​​were analyzed using analysis of variance followed by the Tukkey Honestly Different Test. The results of the research showed that the cholesterol content, E. Coli, and organoleptic value of Rarang chicken dishes based on age at slaughter were respectively: total cholesterol ranges from 32.18-45.30%; E.Coli content of 0.4 CFU/g, with organoleptic values ​​(color, aroma, taste and tenderness) accepted by consumers. Conclusion: Super village chicken which is processed into Rarang chicken dishes at 7 weeks of slaughter age can provide relatively low total cholesterol and E.Coli content, with organoleptic values (color and aroma) that consumers like, the taste is relatively delicious and Rarang chicken dishes are relatively tender.
Utilization of Natural Milk Coagulant in The Processing of Indigenous Dairy Product (Palopo) Agil, Alwi; Bulkaini, Bulkaini; Wulandani, Baiq Rani Dewi; Kisworo, Djoko; Fahrullah, Fahrullah
Jurnal Biologi Tropis Vol. 25 No. 4 (2025): Oktober-Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4.10356

Abstract

The objective of this study is to ascertain the impact of employing natural coagulants, namely eggplant para (Solanum indicum), biduri sap (Calotropis gigantea), and papaya sap (Carica papaya L.), on the chemical properties, antioxidant levels, and organoleptic properties of palopo. The present study employed a Completely Randomized Design (CRD), utilizing three natural coagulant treatments (eggplant, biduri sap, and papaya sap) each at 0.2% of the sample weight, with five replicates. The research variables encompassed pH, water content, ash, crude protein, crude fat (utilizing the proximate analysis method), antioxidant content (employing the DPPH method), and organoleptic values (aroma, taste, colour, texture, and overall acceptance) (using the hedonic method). The findings indicated that the type of coagulant employed exerted a highly significant effect (P<0.01) on the water content, protein and antioxidant levels of palopo, while no significant effect (P>0.05) was observed on pH, fat content, and ash content. The utilization of eggplant (Solanum indicum) as a natural coagulant resulted in a high level of protein in palopo (7.33%), while the application of papaya latex (Carica papaya L.) led to a higher level of antioxidants in palopo (80.05%) compared to other types of coagulants. The incorporation of natural coagulant eggplant parboil can yield palopo that is particularly prized for its optimal texture and palatability. Conclusion: The incorporation of natural coagulant Eggplant (Solanum indicum) in the manufacturing process of palopo ensures optimal chemical quality and acceptance, while papaya latex (Carica papaya L.) contributes the highest antioxidant content, thereby possessing the potential to enhance the functional value of the product.
Optimization of the Thickness, Water Vapour Transmission Rate and Morphology of Protein-Based Films Incorporating Glycerol and Polyethylene Glycol Plasticizers Fahrullah, Fahrullah; Kisworo, Djoko; Bulkaini, Bulkaini; Yulianto, Wahid; Wulandani, Baiq Rani Dewi; Haryanto, Haryanto; Azhary Noersidiq; Maslami, Vebera; Ulkiyah, Kalisom; Kartika, Kartika; Rahmawati, Lilik
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 1 (2024): April 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.01.02

Abstract

Edible film is a thin layer that can coat food products and protect them from physical, chemical, and microbiological disturbances. This study aimed to determine the effect of the concentration ratio and different plasticizers on the thickness, water vapour transmission rate, and morphology of protein-based edible films. The study used a completely randomized design with a factorial pattern. The experiment involved two factors: Factor A, which was the whey-gelatine concentration ratio, at three levels (A1 = 1:0.5; A2 = 1:0.75; A3 = 1:1); and Factor B, which was the plasticizer, at two levels (B1 = glycerol; B2 = polyethylene glycol (PEG)). The study revealed that the water vapour transmission rate was significantly affected (P<0.01) by the interaction between whey-gelatin and different types of plasticizers. Additionally, the film thickness was significantly affected (P<0.01) by the whey-gelatine ratio, and the water vapour transmission rate was significantly affected (P<0.01) by the different types of plasticizers used. The film made from protein had a thickness of 0.282-0.357 mm, a water vapour transmission rate of 4.27-5.55 g/mm2.h, and a homogeneous surface structure resulting from the good mixing of whey and gelatin. The concentration of whey-gelatine and the use of different plasticizers can affect the thickness, WVTR, and morphology of the film. The use of glycerol as a plasticizer resulted in a greater thickness, water vapour transmission rate (WVTR), and morphology compared to those of the PEG plasticizer when the whey-gelatin concentration was 1:1.
Microstructure Characterization of Whey Films Using Different Concentrations of Chia Seeds and 35% Sorbitol as Plasticizer Fahrullah, Fahrullah; Kisworo, Djoko; Noersidiq, Azhary; Bulkaini, Bulkaini; Yulianto, Wahid; Wulandani, Baiq Rani Dewi; Maslami, Vebera
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i2.6589

Abstract

SEM testing was used to evaluate the homogeneity of the film, including pores, cracks, and surface structure, as well as to determine the cross-section and surface structure and the homogeneity of the film solution mixture. The study aims to determine the microstructure characteristics of whey film by adding different concentrations of chia seed and 35% sorbitol as a plasticizer. This study employed three treatments: P1 with 0.5% chia seed, P2 with 0.75% chia seed, and P3 with 1% chia seed. The research method used was descriptive, providing a detailed description of the process. The results indicate that adding more polymer increases the viscosity of the film suspension during the gelatinization process. The film's microstructure was determined by the heating and drying process, as well as the contribution of chia seed gel to the whey film structure. All treatments achieved a Homogeneous film microstructure, but the 1% concentration treatment resulted in a swollen surface structure. The chia seed was evenly mixed into the whey protein matrix, resulting in a uniform structure.
Perbandingan Metode Isolasi Phosvitin dari Kuning Telur Ayam Buras untuk Karakterisasi Aktivitas Bioaktif Andayani, I Gusti Ayu Sri; Iswaini, Dedy; Depamede, Sulaiman N; Kisworo, Djoko; Bulkaini, Bulkaini; Sriasih, Made
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2025): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i2.14304

Abstract

This study aims to compare phosvitin isolation procedures from chicken egg yolk based on purity level, time efficiency, and functional activity. The procedures compared include previously published methods and modified methods developed in this study. Phosvitin was isolated from 10 samples of native chicken eggs collected from farms in the Mataram area using a stratified random sampling approach. The isolation process involved several sequential steps: sedimentation, centrifugation, dialysis, and lyophilization. A comparative analysis of the two procedures was conducted based on protein profile characteristics using SDS-PAGE and Fourier Transform Infrared (FTIR) spectroscopy to identify phosphate group interactions and metal ion binding. SDS-PAGE results showed that both procedures yielded α-phosvitin (35 kDa) and β-phosvitin (45 kDa) protein bands. FTIR spectra confirmed that both phosvitin samples contained high levels of phosphate groups, indicating strong phosphorylation and good protein stability. From a chemical and biological standpoint, the modified procedure showed no qualitative differences compared to the previously established method. However, the modified protocol was approximately 30 minutes faster and did not require a pH adjustment step, making it a simpler and more time-efficient alternative for isolating phosvitin from egg yolk.
Pelatihan Pembuatan Sosis dan Bakso yang Mengandung Bagan Antioksidan Alami sebagai Pangan Fungsional pada Masyarakat Desa Sembung, Lombok Barat Yulianto, Wahid; Kisworo, Djoko; Bulkaini, Bulkaini; Dewi Wulandani, Baiq Rani; Haryanto, Haryanto; Fahrullah, Fahrullah
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 1 (2024): Januari - Maret
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i1.6685

Abstract

Sembung Village produces chilli that can be used as a source of antioxidant ingredients in functional processed meat products. The activity was carried out through two methods: Demonstration and Participation. The training started with an explanation of processed meat products, including tools and materials, principles of manufacturing methods, packaging, and presentation. The text explains the meaning of antioxidants, how they prevent oxidation, and which natural ingredients contain them. Afterwards, participants were given the opportunity to practice making sausages and meatballs through demonstrations. The majority of attendees were PKK cadres from each hamlet in Sembung Village. The training provides additional information on how to produce meatballs and sausages with added value in the form of healthy, natural antioxidant ingredients. Some participants have experience in meat processing. It can be concluded that the training activity has equipped the Sembung Village community with knowledge and skills that can be utilised to improve their welfare..
Chemical and Sensory Properties of Palopo (Local Soft Cheese) Produced Using Natural Additive as Milk Coagulant Kisworo, Djoko
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i2.93

Abstract

Palopo is a traditional food that originated in Taliwang, West Sumbawa. This traditional processed product is made of buffalo milk mixed with palm sugar and a natural coagulant of wild eggplant (Solanum carolinense). The purpose of this study was to determine the use of four natural coagulants such as Solanum carolinense; Caloutropis gigantea; Wrigthia javanica; and Averrhoa bilimbi L. as milk coagulant on the quality of soft cheese (palopo). The study used a Completely Randomized Design (CRD), consisting of 4 treatments, Juice of four natural coagulants in 2.5 %, and repeated 5 times. The data obtained were analyzed using ANOVA (Analysis of Variance) at a 5 % level using Statistical Analysis System (SAS) Software and continued tested using Least Significant Difference (LSD). The results showed that the addition of the treatments gave a significant effect on chemical and organoleptic quality. It was concluded that the treatment of CG (Caloutropis gigantea) was the best in terms of the chemical content and organoleptic value. The overall panelists' acceptability of the palopo were the CG (Caloutropis gigantea) treatment, Moreover, the most preferred palopo' taste ranged from CG, SI, and WJ respectively, with the brownish-yellow color, slightly milky aroma, slightly chewy texture, sweet taste so that the panelists liked it.
Carcass Quality, Production of Local Duck Meat and Edible Offals in Traditional Markets on Lombok and Sumbawa Islands Ariana, Tirta; Bulkaini, Bulkaini; Sumadi, I.K.; Syamsuhaidi, Syamsuhaidi; Sutaryono, Yusuf; Maskur, Maskur; Kisworo, Djoko; Sukarne, Sukarne
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.266

Abstract

Carcass and meat production of local male ducks can be used as indicators to assess carcass quality. The purpose of this study was to determine the quality of carcasses, meat production and offal of male local ducks in traditional markets on the islands of Lombok and Sumbawa based on the Indonesian National Standard. The research material used 64 male local ducks aged 55-60 days with details of 36 coming from chicken slaughterhouses in Mataram City, 12 ducks from chicken slaughterhouses in West Lombok Regency, and 16 ducks from chicken slaughterhouses in Sumbawa Regency. Sampling of local male ducks from each sub-district was by using random sampling. The research data consisted of live weight, carcass weight, meat weight, carcass percentage, and offal percentage were analyzed using the Microsoft Excel program and SPSS version 16 software program regression correlation analysis. Data analysis showed that local male ducks slaughtered in traditional markets on the islands of Lombok and Sumbawa produced duck carcasses belonging to quality I as much as 51.16 ± 10.68% of the total sample, quality II as much as 37.71 ± 15.28% and quality III of 17.13 ± 6.85%. Pure local male duck meat products circulating in traditional markets on the islands of Lombok and Sumbawa are 43.96% and 44.82% respectively. Conclusion: Carcass quality and meat production of local male ducks in the traditional markets of the islands of Lombok and Sumbawa have met the Indonesian National Standard, namely live weight of 1,290 g, carcass percentage of 60.33%, and pure meat production of 44.25%.
Co-Authors AA Sudharmawan, AA Abrori, Muh. Muazdzamzam Lil Agil, Alwi Aini, Aini Alfian G. M, Aji Andayani, I Gusti Ayu Sri Ariana, Tirta Astawa, Astawa Azhary Noersidiq Baeti, Husnul Bq. Rani, DW Bulkaini (Bulkaini) Bulkaini , Bulkaini Depamede, Sulaiman N Dewi Wulandani, Baiq Rani Dewi, Ni Made Aryani Saraswati Enny Yuliani Fahrullah Fahrullah Fahrullah, Fahrullah Fiarani, Mesil Gina, Fina Alimatul HARYANTO Haryanto Haryanto Hasma Hasma Humaero, Siti I Ketut Sumadi Ichsan Ichsan Iswaini, Dedy Kartika Kartika Ketut Gde, Wiryawan Khairunnisah Made Sriasih, Made Makmur, Baitul Malta, Lilik Maskur Maskur Maulana, Ardian Maulida, Nurhidayatul Muhaemin Muhaemin MUHAMMAD ALI Muhammad Ashari Mursyid, Muhammad Hipzul Naksabandi, Roydatul Robbi Novizar Nazir O. B. I. P. A, Yanesti Permatasari, Lina Pertiwi, Eva Amalia Pertiwi, Indah Cahya Rabiatul Adawiyah Rahmawati, Lilik Rosyidi, A. Rosyidi, Muhammad Subhan Bahruddin Salahuddin Salahuddin Salma, Qothrunnada Amira Sari, Sri Mutia Septian, I Gede Nano Sukarne, Sukarne SUKIRNO Sulaiman Ngongu Depamede Sumadi, I. K Sutaryono, Yusuf Sutaryono, Yusuf Ahkyar Syamsuhaidi, Syamsuhaidi Ulkiyah, Kalisom Umrah Umrah Utami, Rosdiana Vebera Maslami Wariata, Wayan Wulandani, Baiq Rani Dewi Yulianto, W Yulianto, Wahid