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All Journal Jurnal Ilmu Lingkungan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Biologi Tropis Jurnal Pengabdian Magister Pendidikan IPA Bioscientist : Jurnal Ilmiah Biologi Tarjih Tropical Livestock Journal 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
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Mathematics Physics Social Sciences Veterinary Other

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Estimation of Marbling Score by Ultrasonography and Visual Methods of Male Bali Beef Based on Muscle Location and Storage Time Abrori, Muh. Muazdzamzam Lil; Bulkaini, Bulkaini; Hasma, Hasma; Kisworo, Djoko; Fahrullah, Fahrullah; Nazir, Novizar; Muhammad Ashari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
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.v9i3.807

Abstract

Marbling refers to white fat granules within muscle fibres that enhance meat tenderness and flavour. This study aimed to determine the marbling score of male Bali beef using two methods: ultrasonography and visual assessment based on muscle location and storage duration. Five intensively raised male Bali cattle (average weight 227 kg) were examined. Visual assessment used 0.5 kg samples from sirloin, rib, and round muscles, analysed with ImageJ and Minitab 17. Results showed that both muscle location and storage duration significantly affected (P < 0.01) the marbling score. The ultrasonography method yielded marbling scores of 1.06–1.44, while the visual method produced 1.10–1.50. The ultrasonography method proved reliable for predicting marbling without slaughter, with higher marbling observed in passive muscles (sirloin) than in active muscles (rib and round). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 15: Life on Land
Karakterisasi Mikrostruktur dan Komposisi Elemental Whey Protein sebagai Bahan Film Biodegradable Fahrullah, Fahrullah; Kisworo, Djoko; Noersidiq, Azhary
Tarjih Tropical Livestock Journal Vol. 5 No. 2 (2025): Tarjih Tropical Livestock Journal
Publisher : Program Studi Peternakan Fakultas Sains dan Teknologi Universitas Muhammadiyah Sinjai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47030/trolija.v5i2.989

Abstract

Akumulasi limbah plastik yang menimbulkan berbagai permasalahan lingkungan mendorong pengembangan bahan kemasan pangan ramah lingkungan, salah satunya melalui penelitian penggunaan whey protein sebagai bahan dasar pembuatan film biodegradable. Penelitian ini bertujuan untuk menganalisis mikrostruktur dan komposisi unsur whey protein menggunakan teknik Scanning Electron Microscopy (SEM) dan Energy Dispersive X-ray Spectroscopy (EDS), serta mengevaluasi kaitannya dengan potensi aplikasi whey protein sebagai bahan film biodegradable. Serangkaian pengamatan mikrostruktur dilakukan menggunakan mikroskop elektron pemindai (SEM), sedangkan analisis komposisi unsur dilakukan melalui spektroskopi sinar-X dispersi energi (EDS) untuk mengetahui profil kandungan unsur pada permukaan whey protein. Data dianalisis secara deskriptif untuk menginterpretasikan sifat morfologi dan kimia dari sampel. Hasil SEM menunjukkan bahwa whey protein memiliki struktur permukaan yang kasar, tidak beraturan, dan cenderung membentuk agregat yang ditandai dengan pori-pori mikroskopis. Sifat-sifat ini mendukung luas permukaan yang tinggi dan reaktivitas yang baik, meskipun agregasi yang besar dapat berdampak negatif terhadap stabilitas dan homogenitas larutan. Hasil EDS menunjukkan dominasi unsur karbon dan oksigen, serta keberadaan mineral seperti natrium (Na), kalium (K), kalsium (Ca), dan magnesium (Mg). Mineral-mineral ini diketahui berperan dalam pembentukan jaringan dan stabilitas struktur protein melalui ikatan ionik. Kombinasi antara mikrostruktur yang kompleks dan komposisi unsur fungsional menjadikan whey protein sebagai bahan yang berpotensi untuk dikembangkan menjadi film biodegradable yang mendukung inovasi kemasan pangan berkelanjutan.
The Impact of Frozen Storage Duration on Physicochemical Properties and Antioxidant Content in Taliwang Chicken Dishes Bulkaini, Bulkaini; Kisworo, Djoko; Fahrullah, Fahrullah; Wulandani, Baiq Rani Dewi; Jupri, Ahmad; Bidura, I Gusti Nyoman Gde
Jurnal Biologi Tropis Vol. 26 No. 2 (2026): 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.v26i2.12104

Abstract

Taliwang Chicken is a typical dish that has been popular on Lombok Island since the time of the Selaparang Kingdom. The research was conducted with the aim of determining the Effect of Frozen Storage Duration at −20°C on the Physicochemical Characteristics and Antioxidant Levels of Taliwang Chicken Dishes. The research materials included 12 Balitbangtan village chickens (6 weeks old), spices for Taliwang Chicken Dishes, and chemicals for testing composition and antioxidant levels. The study used an experimental method with a completely randomized design (CRD) in a one-way pattern to test storage at -20°C. Three storage treatments (P1: 2 days, P2: 4 days, P3: 6 days) were tested, each with 3 replications. The measured variables were: (1) pH, measured with a digital pH meter; (2) water binding capacity by the pressing method; (3) chemical composition (moisture, protein, fat) by proximate analysis; and (4) antioxidant levels by the DPPH method. Data were analyzed with ANOVA and, if needed, the Duncan Multiple Range Test in SPSS 25. One-way ANOVA showed storage time at -20°C had a very significant effect (P<0.01) on fat and water content, but not on protein content, pH, cooking loss, water holding  capacity (WHC), or antioxidants (P>0.05). Conclusion: Storing Taliwang Chicken Dishes for 6 days at -20°C maintains quality in nutritional value, physical properties, and antioxidant levels.
Co-Authors AA Sudharmawan, AA Abrori, Muh. Muazdzamzam Lil Agil, Alwi Ahmad Jupri 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 Gusti Nyoman Gde Bidura I Ketut Sumadi Ichsan Ichsan Iswaini, Dedy Kartika Kartika Ketut Gde, Wiryawan Made Sriasih, Made Makmur, Baitul Malta, Lilik Maskur Maskur Maulida, Nurhidayatul Muhaemin Muhaemin Muhammad Ashari 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. 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 Wulandani, Baiq Rani Dewi Yulianto, W Yulianto, Wahid