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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 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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Breadnut Seed Flour (Artocarpus camansi): Potential Utilization as natural stabilizers to Impact the Physicochemical Properties and Organoleptic Value of Ice Cream Kisworo, Djoko; Pertiwi, Indah Cahya; Bulkaini, Bulkaini; Fahrullah, Fahrullah; Nazir, Novizar
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.670

Abstract

This study aimed to investigate the potential of breadnut seed flour (Artocarpus camansi) as a natural stabilizer in ice cream by evaluating its impact on physicochemical and organoleptic properties. A completely randomized design (CRD) was employed, with breadnut seed flour concentration as the single factor. Five treatment formulations were tested, consisting of varying ratios of skim milk to breadnut seed flour: 100:0 (P0, control), 87.5:12.5 (P1), 75:25 (P2), 67.5:32.5 (P3), and 50:50 (P4). The evaluated parameters included chemical properties (moisture, ash, and crude fiber content), physical properties (overrun and melting resistance), and organoleptic attributes (color, flavor, taste, and texture), assessed through both descriptive and affective methods. Data were analyzed using SAS software at a 5% significance level, with significant differences further examined using the Least Significant Difference (LSD) test. The results demonstrated that breadnut seed flour significantly influenced (p < 0.05) moisture, ash, crude fiber content, and descriptive evaluations of taste, flavor, texture, and color. Affective evaluations also indicated significant effects on flavor, texture, and color, though taste preference remained unaffected. The optimal formulation was the 12.5% breadnut flour treatment (P1), which exhibited favorable characteristics: 60.45% moisture, 1.96% ash, 0.86% crude fiber, 65.83% overrun, and 44.77 minutes of melting resistance. Organoleptically, this treatment produced ice cream with a creamy color, pleasant aroma, smooth texture, and high acceptability among panelists. These findings suggest that breadnut seed flour can effectively serve as a natural stabilizer in ice cream, with the 12.5% incorporation level providing the best balance of physicochemical and sensory properties. Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
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.
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 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. Salahuddin Salahuddin 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