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All Journal International Journal of Advances in Applied Sciences Jurnal Ilmu dan Teknologi Hasil Ternak The Journal of Experimental Life Sciences (JELS) Jurnal Sains Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Research Journal of Life Science Jurnal Pembangunan dan Alam Lestari Jurnal Teknologi Pertanian Indonesian Journal of Human Nutrition Jurnal Ternak Tropika JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Animal Production : Indonesian Journal of Animal Production Jurnal Penelitian Pendidikan IPA (JPPIPA) Seminar Nasional Lahan Suboptimal Jurnal Litbang Sukowati : Media Penelitian dan Pengembangan Jurnal Agriovet Agrinimal Jurnal Ilmu Ternak dan Tanaman Livestock and Animal Research Jurnal Agripet Andalasian Livestock
Lilik Eka Radiati
Animal Science Brawijaya University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Physics Social Sciences Veterinary Other

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The Effects of Propolis Extract to Cellular Immune System of Rattus Norvegicus Strain Wistar Radiati, Lilik Eka; Al Awwaly, Khotibul Umam; Kalsum, Ummi; Jaya, Firman
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (240.513 KB)

Abstract

An experiment type of research was conducted to find out the effects of propolis extract dosage on the cellular immune system of Rattus norvegicus. The administration per oral of propolis extract was 40 days and given at different  levels of dosage for each group :  9 mg/day (1st group); 12 mg/day (2nd group) and 15 mg/day (3rd group). The results showed that the average level of leucocytes in the control group    (untreated one) was 3883,33 ± 1563,86 cell/mm3, which comprised of 75,17 ± 4,36 % lymphocytes,  6,67 ± 2,66 % monocytes and 18,17 ± 5,12 % granulocyte. The average level of leucocytes of the first group was 3616,67 ± 1085,20 cell/ mm3 (contained 75,67 ± 4,50 % lymphocytes, 10,50 ± 5,21 % monocytes and 13,83 ± 2,14 % granulocytes);  The second one was 4100 ± 551,36 cell/ mm3 leucocytes (containing 67,33 ± 8,57 % lymphocytes, 3,50 ± 1,38 % monocytes and 25 ± 5,48 % granulocytes), and the third one was 4383,33 ± 1121,46 cell/ mm3 which contained 70 ± 5,10 % lymphocytes, 1,83 ± 0,41 % monocytes and 28,17 ± 5,19 % granulocytes. It may be concluded that the propolis extract could increase the number of leucocytes that influential to response cellular immune system of Rattus norvegicus. The increase of propolis dosage concentration significantly not related each other because the lymphocytes and monocytes cell have a similar correlation.Key words: propolis extract, leucocytes, cellular immune system
Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt Radiati, Lilik Eka; Jaya, Firman; Oktavia, Heldy
ANIMAL PRODUCTION Vol 18, No 3 (2016): September 2016
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (587.595 KB) | DOI: 10.20884/1.anprod.2016.18.3.577

Abstract

Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%),   pH value (3.80±0.06 – 4.17± 0.10),   viscosity  (133±2.30 cP–146±2.10cP),  β-carotene (0-173.19±1.02 µg/g), EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g),   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g) yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g).    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.
The Capability of Canna edulis Ker Starch as Carboxymethyl Cellulose Replacement on Yogurt Drink During Cold Storage Umam, Ahmad Khoirul; Lin, Mei Jen; Radiati, Lilik Eka; Peng, Shao Yu
ANIMAL PRODUCTION Vol 20, No 2 (2018)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (563.995 KB) | DOI: 10.20884/1.jap.2018.20.2.643

Abstract

The decreasing of yogurt drink quality will occur during storage. Stabilizer that usually used for maintaining the yogurt quality is a chemical compound namely carboxymethyl cellulose (CMC). Canna (Canna edulis Ker) potentially used as a natural stabilizer, which is a local Indonesian tuber with high starch content and antioxidative properties. The purpose of this study is to investigate the capability of Canna starch to replace the used of CMC based on the physicochemical and antioxidant activity of yogurt drink during cold storage. The complete randomized factorial design will be used with two factor. The first factor was Canna starch/CMC levels divided into 5 groups, T0 (0.2%CMC) as a control, T1 (0.15% CMC + 0.025% canna), T2 (0.1% CMC + 0.05% canna), T3 (0.05% CMC + 0.075% canna), and T4 (0.1% Canna), respectively. The second factor was the storage time of yogurt drink divided into four groups, 1, 7, 14 and 21 days, to determine the quality change during stored in the refrigerator at 4°C. Data obtained from the results of subsequent studies analyzed by GLM (General Linear Model) and followed by Duncan's multiple range test (DMRT). This study resulted that Canna starch has the capability as a natural stabilizer for producing functional yogurt drink with potential health benefits related to the high antioxidant activity. The combination of 0.1% CMC and 0.05% Canna starch addition on yogurt drink manufacture showed the best physicochemical quality
Pengaruh konsentrasi larutan kapur sebagai curing terhadap kualitas fisiko-kimia dan organoleptik gelatin kulit kambing Peranakan Ettawah (PE) Amertaningtyas, Dedes; Thohari, Imam; Purwadi, Purwadi; Radiati, Lilik Eka; Rosyidi, Djalal; Jaya, Firman
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 24, No 2 (2014)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

The purpose of this study was to determine effect of lime concentration in the gelatin manufacture from goat skins in terms of physico-chemical and to determine the best lime concentration that can be used for gelatin manufacture from goat skin. The materials used were 5 sheets of Ettawah crossbred goat skin aged 1.5-5 years and lime (Ca(OH)2). The results showed that different lime concentration in the curing process during the manufacture of goat skin gelatin had no effect (P>0.05) on the yield, viscosity, pH, water content, protein content and fat content. The best treatment was the use of 5% of lime concentration which resulted 12.82% of yield, 3.67 cP of viscosity, 2.7 of pH, 9.29% of water content, 73.58% of protein content and 1.77% of fat content.   Keywords: Gelatin, goat skin
Pengaruh penambahan sari temulawak (Curcuma xanthorrhiza Roxb.) terhadap kadar asam lemak bebas (FFA), pH dan kadar kurkumin pada telur asin Kurniawan, Muflihuda Agiel; Thohari, Imam; Radiati, Lilik Eka
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 25, No 1 (2015)
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2015.025.01.02

Abstract

The purpose of this research was to investigate the quality and the best concentration of curcuma juice on salted egg. The method of this research was experimental research with Completely Randomized Design using 4 treatments and 4 replications. The curcuma juice were divided into P0 (0%), P1 (25%), P2 (50%) and P3 (75%). The variables were free fatty acids, pH and levels of curcumin. The data were analyzed by Analysis of Variance continued by Honestly Significant Difference test method by Tukey if there were sigificant differences among variables. The results of this research showed that the addition of curcuma juice 75% could improve the quality of salted eggs, reduced levels of free fatty acids (0.37%) and increased levels of curcumin salted egg (0.657 ppm). The addition of  curcuma juice couldn’t improve the quality of salted egg which was indicated by increased pH of albumin 7.94. The addition of curcuma juice indicated  similar result to the control treatment (P0) which was indicated pH of yolk  6.55. Keywords: functional food, curcuma juice concentration
KAJIAN PUSTAKA: PEMICU KANKER DALAM SATE, AYAM/BEBEK/IKAN BAKAR/GORENG DAN ABON Eko Saputro; Djalal Rosidi; Lilik Eka Radiati; Warsito Warsito
Jurnal Litbang Sukowati : Media Penelitian dan Pengembangan Vol 4 No 2 (2021): Vol. 4 No. 2, Mei 2021
Publisher : Badan Perencanaan Pembangunan Daerah, Penelitian dan Pengembangan Kabupaten Sragen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32630/sukowati.v4i2.187

Abstract

Indonesian people are very fond of consuming satay, grilled/ fried chicken/ duck/ fish because these are very delicious but consumers still do not understand that there are carcinogenic consequences of heterocyclic aromatic mines (HAA) and polycyclic aromatic hydrocarbons (PAH) which are harmful to health. This paper aims to explore HAA, PAH and various ways that have succeeded in minimizing these levels so that consumers can still enjoy these foods safely and comfortably.  Thermal meat processing is an important process to ensure microbiological safety, eliminate antinutrical factors, improving digestibility and bioavailability of nutrients and develop the profile of the color, aroma and flavor attributes that we want. However, this process also turns out to bring about carcinogens (cancer triggers), HAA and PAH that are potentially harmful to our health in the long run. The results of this literature review provide practical information that can be applied by producers or housewives to minimize HAAs levels in finished products, which is choosing the right sugar for marination; addition of synthetic antioxidants; addition of natural antioxidants; addition of phytochemical and herbal extracts; and pretreatment using a microwave.
Pengaruh penambahan sari jamur tiram putih (Pleurotus ostreatus) terhadap kadar lemak, kadar air, kadar abu, daya mengikat air, dan nilai ph dari yogurt susu sapi Sjaloom Ester Sakul; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Sains Peternakan Vol 7 No 1 (2019): Jurnal Sains Peternakan
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v7i1.3610

Abstract

ABSTRAK Sari jamur tiram putih (Pleurotus ostreatus) mengandung karbohidrat yang dapat menjadi bahan penstabil alami dari yogurt susu sapi yang berguna untuk kesehatan karena mengandung probiotik. Tujuan penelitian adalah menganalisis pengaruh penambahan sari jamur tiram putih terhadap kadar lemak, kadar air, kadar abu, daya mengikat air, dan nilai pH dari yogurt susu sapi. Rancangan percobaan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan, apabila terdapat pengaruh perlakuan dilanjutkan dengan uji beda nyata terkecil (BNT). Perlakuan yang ditambahkan yaitu penambahan sari jamur tiram putih (Pleurotus ostreatus) sebanyak 0% (P0), 1% (P1), 2% (P2), 3% (P3). Hasil penelitian menunjukkan kadar air, nilai pH dan kadar abu tidak terdapat perbedaan yang nyata antar rata-rata perlakuan (P>0.05) sedangkan kadar lemak, daya ikat air terdapat perbedaan yang nyata antar perlakuan (P<0.05). Kesimpulan dari penelitian adalah Yogurt susu sapi dengan penambahan sari jamur tiram putih sebesar 3% memiliki kualitas yang paling baik sebagai produk pangan fungsional. ABSTRACT White oyster mushroom extract (Pleurotus ostreatus) contains carbohydrates which can be a natural stabilizer of yogurt for cow's milk which is useful for health because it contains probiotics. The purpose of the study was to analyze the effect of the addition of white oyster mushroom juice on fat content, water content, ash content, water binding power, and pH value of cow's milk yogurt. The experimental design uses a completely randomized design (CRD) with 4 treatments and 4 replications, if there is an effect of treatment followed by the smallest real difference test (BNT). The treatment added was the addition of white oyster mushroom extract (Pleurotus ostreatus) by 0% (P0), 1% (P1), 2% (P2), 3% (P3). The results showed that the water content, pH value and ash content were not significantly different between treatment averages (P> 0.05) while fat content, water binding capacity had significant differences between treatments (P <0.05). The conclusion of the study is that cow's milk yogurt with the addition of white oyster mushroom juice by 3% has the best quality as a functional food product.
Pengaruh variasi pH dengan penambahan enzim bromelin alami (Anannas comucus) terhadap sifat organoleptik keju cottage Sylvia Komansilan; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Sains Peternakan Vol 7 No 1 (2019): Jurnal Sains Peternakan
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v7i1.3613

Abstract

Abstrak Penelitian ini bertujuan untuk menguji pengaruh variasi pH dengan penambahan enzim bromelin alami buah nanas (Ananas comusus) terhadap sifat organoleptik keju cottage. (Rasa, Aroma, Warna, Aftertaste, dan Overall). Materi dan bahan yang digunakan dalam penelitian ini adalah: Bahan-bahan yang dibutuhkan untuk pembuatan keju Cottage adalah: susu sapi segar sebanyak 28 liter garam dapur1%, enzim bromelin 3%. Alat yang digunakan: Tempat/wadah plastik, tempat penampung whey, alat pemanas, thermometer, kain penyaring, pengaduk dan tempat penyimpanan. pH menggunakan pH meter. Penelitian ini menggunakan metode percobaan dengan rancangan acak lengkap (RAL) 4 perlakuan dengan Variasi pH pada saat enzim bromelin ditambahkan adalah K1 = pH 4,40 K2 = pH 4.50 K3 = pH 5.40 K4 = pH 5.60. Data hasil penelitian akan dianalisis dengan ANOVA jika terdapat perbedaan pengaruh akan dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa terdapat pengaruh yang signifikan(P<0.05), terhadap warna keju cottage, tetapi tidak memberikan perbedaan yang nyata terhadap, rasa, aroma, aftertaste dan overall tapi dapat diterima oleh panelis. Abstract This study aims to examine the effect of pH variations by adding the natural bromelin pineapple enzyme (Ananas comusus) to the organoleptic properties of cottage cheese. (Taste, Aroma, Color, Aftertaste, and Overall). The Material and Materials used in this research are: the ingredients needed for making cottage cheese are: fres cow milk as 28 liters of kictchen salt 1%, bromelin enzyme 3%. Tools usued: plastic containers, heaters, thermometers, filter cloths, stirress and storage areas. pH use pH meter. This study used an experimental method with a completely randomized design (RAL) 4 treatment with a variation og pH 4.40, K2 pH 4.50, K3 pH 4.50 K4. 5.60. Data from the research results will be analiysest by ANOVA if there are difference in influence and will be followed by the Smallest Significant Diffrence Test (LSD). The results showed that there was a significant effect (P<0.05), on the color of cottage cheese, but did not provide a real difference in taste, aroma, aftertaste and overall but was acceptable to the panelists.
Evaluation of Physicochemical Properties and Exopolysaccharides Production of Single Culture and Mixed Culture in Set Yoghurt Heldy Oktavia; Lilik Eka Radiati; Djalal Rosyidi
Indonesian Journal of Environment and Sustainable Development Vol 7, No 1 (2016)
Publisher : Graduate Program

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Abstract

The Rheology of yogurt was influenced by the dry matter of milk and yogurt cultures. The purpose of this research was to determine the effect of using single culture (L. bulgaricus, S. thermophillus) and mixed culture (L. bulgaricus and S. thermophillus), (S. thermophillus, L. bulgaricus and Bifidobacterium)as much as 3% for evaluation of physicochemical properties in set yoghurt such as pH value, acidity content, viscosity and syneresis, also to know total exopolysaccharides (EPS) production, total lactic acid bacteria (LAB) and microstructure of set yoghurt storage at refrigerator temperature (1 day, 2 and 3 days). The method of this research on first step was Randomized Completely Design, the variables measured on first step were pH content, acidity content, viscocity, and syneresis with 3 times replication. On second step used Randomized Completely Nested Design (3x4) with 3 times replication variables measured were pH stored, total lactic acid bacteria and total EPS production. The best treatment from second step continued testing of the microstucture with the aim of identifying structure components in set yoghurt. The conclusion on first step this research could decrease of pH value, increase the acidity, viscosity and inhibit syneresis set yogurt. On second step gave has decline in the average total LAB 1 log (CFU / ml) in set yogurt and has increasing of total exopolysaccharide production from each type of culture during.Keywords : Bifidobacterium, fermented milk, Lactabacillus, Streptococcus
THE IMPROVEMENT AND APPLICATION OF EI-GUN (ELECTRICAL INSEMINATION GUN) FOR ARTIFICIAL INSEMINATION (AI) USING GOAT FRESH SEMEN Mirsa Ita Dewi; Gatot Ciptadi; Lilik Eka Radiati
TERNAK TROPIKA Journal of Tropical Animal Production Vol 17, No 2 (2016): TERNAK TROPIKA Journal of Tropical Animal Production (JTAPRO)
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.796 KB) | DOI: 10.21776/ub.jtapro.2016.017.02.3

Abstract

Electrical Insemination Gun (EI-GUN) was a tool for Artificial Insemination (AI) using fresh semen with an electric control system. The research objective was to produced EI-GUN for AI using fresh semen on small ruminants (goat). The research was conducted from March to June 2015. The process of EI-GUN creation implemented in Design and Prototype Laboratory and Aero Modeling Research Laboratory at Engineering Faculty, University of Brawijaya (UB). Testing tools EI-GUN on goat was conducted in the Sumber Sekar Laboratory, Animal Husbandry Faculty, UB.  The methods of research were literature study, tool specification determination, designing EI-GUN, running test, semen evaluation passed EI-GUN and application on Goat. EI-GUN has seven important parts, which supports each other in this operating system. Those parts consist of stylet, servo, system controlled, insemination pump, connecting rod, battery, and holder. EI-GUN work system sucked the semen into insemination pump as much as 5 ml, and release the semen 0.25 ml appropriate standard of AI. It was applicable for 20 times AI. The results showed that the cell motility of spermatozoa ≥ 70% were still in ranging of Indonesian National Standard (SNI). Keywords: artificial insemination, EI-GUN, fresh semen.
Co-Authors Abdul Azis Agri Kaltaria Annisa Agus Purwanto Agus Susilo Agus Triawan Agustini, Dini Ahmad Khoirul Umam Ahmad Khoirul Umam Ahmad Khoirul Umam Aju Tjatur Nugroho Krisnaningsih Aman Santoso Anif Mukaromah Wati Anindhita Puspadewi Archadiya, Meilan Aris Sri Widati Armaini, Armaini Aulanni’am Aulanni’am Besari, Ratna Iffany F Budi Hartono Budi Hartono Chanif Mahdi Dedes Amertaningtyas Dedi Fardiaz Dian Handayani Dian Handayani Dian Laksamana Hati Dian Laksamana Hati Dian Laksamana Hati Digna Anissa Dita Eka Oktaviningsih Ditha Novi Anggraini Djalal Rosidi Djalal Rosyidi Djalal Rosyidi Dodik Prasetyo Dodik Suprapto Edy Susanto Eko Saputro Eli Hendrik Sanjaya Eny Sri Widiastuti Erfan Kustiawan Errythrina Vinifera Arnyke Evy Damayanthi Fahrullah Fahrullah Fajar Shodiq Permata Firman Jaya Firman Jaya Galuh Dianita Fitri Gatot Ciptadi Happy Nursyam Hari Dwi Utami Hari Dwi Utami Hari Purnomo Heldy Oktavia Heldy Oktavia, Heldy Heli Tistiana Herly Evanuarini Imam Thohari Imam Thohari Imam Thohari Imam Thohari Indah Amalia Amri Jamilah Jamilah Kartika Budi Utami Kasri, Kasri Khothibul Umam Al Awwaly Khotibul Umam Al Awaly Khotibul Umam Al Awwaly Lestari Kusumah Dewi Lexy Trendy Hawa Lin, Mei Jen Ma A Guiang Beltran Ma'ruf, Wahidah Manik Eirry Sawitri Martha Anggraeni Christiana Masyithoh, Dewi Mei Jen Lin Mei Jen Lin Mei Jen Lin Mirsa Ita Dewi Mochammad Junus Muflihuda Agiel Kurniawan Muhammad Fajrul Arief Muhammad Junus Muhammad Roy Asrori Mujahidah, Amiroh Nabilah Muntholib Mustakim Mustakim Nadhirotul Uyun Naftali Putu Aryudya Naili Iqrimah Nurhassarah, Afifah Novidia Nurul Huda Agustina Osfar Sjofjan Parlan Peng, Shao Yu Pinandita, Eggi Pur Puguh Surjowardojo Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi purwadi purwadi Purwadi Purwadi Qosimah, Dahliatul Ria Marsella Rizky Ramadhan Sartika, Winda Selvia Tharukliling Setyo Prayogi , Heni Shao Yu Peng Simanjuntak, Aurora Ivana Br Sjaloom Ester Sakul Sjaloom Sakul Soen, Jopie Meiske Sopamena, Karin Sri Andarini Sri Andarini Sri Minarti Sri Minarti Subandi Subandi Sulis Setio Toto Harjo Sylvia Komansilan Sylvia Komansilan Ummi Kalsum Ustadi Ustadi Warsito Warsito Winda Sartika Wulandari, Yuliana Risma Yunita, Citra Nurma