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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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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
Edible Film Based on Whey-Chia Seed: Physical Characterization with Addition of Different Plasticizers Fahrullah, Fahrullah; Kisworo, Djoko; Noersidiq, Azhary
Jurnal Penelitian Pendidikan IPA Vol 9 No 10 (2023): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i10.4978

Abstract

Edible film is a biodegradable packaging that can be an alternative as a food packaging material so as to reduce environmental damage and still have the function of maintaining the shelf life, quality and safety of food products. The aim of this research was to determine the effect of using different percentage of whey-chia seed and plasticizer type on the characteristics of films. This research used a completely randomized factorial design consisting of Factor A: percentage of whey-chia seed (A1= 1:0.5; A2= 1:0.75 and A3= 1:1) and Factor B: type of plasticizer (B1= sorbitol; B2= glycerol and B3= PEG). The interaction between of whey-chia seed and different types of plasticizer did not show a significant effect (p>0.05) on the characteristics of films, but the factor of whey-chia seed gave an effect on the thickness and gelation time of the films and the factor of different types of plasticizer too gave a significant effect (p<0.01) on the water vapor transmission rate (WVTR) value. The findings suggest that the incorporation of chia seed concentration with distinct plasticizers could enhance the physical properties of whey-based edible film. The use of percentage of whey-chia seed 1:1 with glycerol is the best treatment.
Isolation and Identification of Swan (Cygnus olor) Digestive Tract Cellulothic Bacteria to Support Fiber Degradation Rosyidi, Muhammad Subhan Bahruddin; Ali, Muhammad; Wariata, Wayan; Kisworo, Djoko; Khairunnisah; Salma, Qothrunnada Amira; Mursyid, Muhammad Hipzul
Jurnal Penelitian Pendidikan IPA Vol 10 No SpecialIssue (2024): Science Education, Ecotourism, Health Science
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10iSpecialIssue.8516

Abstract

Cellulolytic bacteria are bacteria that produce cellulase enzymes capable of degrading cellulose substrates. This study aimed to isolate and identify as well as measure the cellulase enzyme activity of cellulolytic bacteria isolated from the digestive tract of swans (Cygnus olor) in Mataram. The bacteria were isolated using de Man Rogosa Sharpe (MRS) selective media with the spread plate method. Then, the extracellular enzyme activity test was conducted by growing selected pure isolates on 1% Carboxy Methyl Cellulose (CMC 1%) media, followed by pouring 0.1% congo red solution and rinsing with 1M NaCl solution to determine cellulolytic activity (cellulolytic potential indicated by the appearance of a clear zone around the colony) and measuring the cellulolytic index. The bacterial isolation results obtained 4 isolates with the potential to support fiber degradation in animal feed. The highest cellulolytic index was produced by the isolate coded S1, reaching 34.5 mm, while the lowest cellulolytic index was produced by 2 isolates coded J21 and I2, reaching 18.8 mm.
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 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