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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

Author-ID : 3159081

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 Effect of B Type Gelatine (Beef Gelatine) used on The Water Holding Capacity, Melting Time and Organoleptic Quality of Frozen Yoghurt Eny Sri Widyastuti; Lilik Eka Radiati; Agus Purwanto
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.093 KB)

This research aims to find out and determine the proper concentration of beef gelatine which used to produce high quality of frozen yoghurt based on the water holding capacity, melting time and organoleptic quality (texture and taste). The frozen yoghurt was made from fresh milk, sugar, beef gelatine, and yoghurt starter (L. bulgaricus and S. thermophillus). The method which used an experiment with Randomized Block Design (RBD). The treatment consist of 4 level of gelatine concentration and 3 groups, i. e; P0 (0%), P1 (0.2%), P2 (0.4%), P3 (0.6%). Data analysis by analysis of variance and followed by Duncanâ€™s Multiple Range Test (DMRT) if there was any significant effect. The result of study showed that gelatine addition in frozen yoghurt gave water holding capacity average to treatment P0, P1, P2, P3 was 37.678%; 38.172%; 43.747%; melting time 126.000; 133.000; 147.333; 147.667 (minutes).The result of hedonic test to the frozen yoghurt texture was 5.750; 5.933; 6.167; 6.467 and taste was 6.583; 6.417; 6.417; 6.683; 6.950. It concluded that increasing of gelatine concentration gave significant effect on frozen yoghurt texture (P<0.05), did not gave the significant effect (P>0.05) on water holding capacity, melting time and taste of frozen yoghurt. It suggested to use 0.6% gelatine.Â Key words : frozen yoghurt, water holding capacity, melting time, gelatine. Â

Pengaruh Umur Pemanenan Madu di Areal Tanaman Kaliandra terhadap Aktivitas Enzim Diastase, Hidroksimetilfurfural (Hmf) dan Keasaman Sri Minarti; Firman Jaya; Lilik Eka Radiati; Jamilah Jamilah
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

The goal of this study was determine the influence of honey harvesting age in the area of the calliandra plant to diastase enzyme activity, hidroxymetilfurfural (HMF) and acidity. The method of this study was experiments (RAL) with 3 treatments and five replication. The observations of this study were P1 (honey harvested in 11 days), P2 (honey harvested in 14 days), and P3 (honey harvested in 17 days). The variable in this study is the activity of diastase enzyme, hidroxymetilfurfural (HMF) and acidity. Data of this study were analyzed with the Range Analysis (ANOVA), if there is a significant difference between treatments, analysis of data was continued with the Smallest Real Difference Test (BNT). The results of this study showed that the honey harvesting age gave significant effect (p<0.01) on diastase enzymes activities, hidroxymetilfurfural and acidity. As a conclusion, honey harvesting age influences the quality of the activity of the diastase enzyme, hidroxymetilfurfural and acidity. The best content of diastase enzyme, was found in P3 treatment that is generated in 17th day of harvesting with the value 11.12 DN due to it was longer in the nest before harvested. The best content of hidroximetilfurfural was found in P3 with the value 4.48 mg/kg and the best content of acidity honey was found in P3 with the value 28.42 NaOH/kg.

The Effect of Elephant Foot Yam (Amorphophallus campanulatus) Flour and Soybean Oil Addition on the Physicochemical and Sensory Properties of Beef Sausage Eny Sri Widiastuti; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

The texture of sausage was affected by its binding agent. Elephant foot yam (Amorphophallus campanulatus) flour was a potential natural binding agent and filler for sausage. The objective of this study was to evaluate the effect of elephant foot yam flour and soybean oil addition to the physicochemical properties and sensory attributes of beef sausage. A randomized block design with two factors and three replications were employed. Three addition levels (10%, 15% and 20% of meat weight) were used for both elephant foot yam flour and soybean oil. The results showed that the addition of elephant foot yam flour significantly (Pâ‰¤0.01) affect the water-holding capacity (WHC) and sausage texture. The effect (Pâ‰¤0.05) was also observed on the redness color (a* value). However, no effect was found on pH, L and b* values. On the other hand, the WHC and sausage texture were also significantly (Pâ‰¤0.05) affected by soybean oil addition without altering pH and color. The highest addition level (20%) for both elephant foot yam flour and soybean oil showed a firm and compact beef sausage micro-structure with small pores. The highest fat and crude fiber content were also found in this group (20% addition level) and the sensory attributes (texture, aroma and taste) of the former group were comparable with the group with lowest addition level (10%). Therefore, elephant foot yam flour can be used as filler for producing both reduced-fat and typical beef sausage.

Physicochemical Quality and Microbial Activity of Dairy Milk with Ozonation Dodik Suprapto; Lilik Eka Radiati; Chanif Mahdi; Herly Evanuarini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.5

The aim of this study was to evaluate the effect of ozone exposure to the physicochemical and microbial activity in dairy milk. The research material was fresh milk from dairy cows and ozone was produced by commercial ozone generator brand HANACO, production capacity up to 0.702 mg/min at 24-27ÂºC with oxygen source coming from ambient air in the nature. The experiment used ozone treatments for 0, 10, 20, and 30 min with variable of analysis such as density, protein, fat, electrical resistance, total plate count, and malondialdehyde which was analyzed using One Way Annova. The results showed that ozone treatment had no significant effect on the density, protein and fat in dairy milk, but had significant (P<0.05) effect on the electrical resistance, total plate count, and production of malondialdehyde. Electrical resistance and malondialdehyde were increased, while total plate count was decreased over time with the ozone exposure. Ozonation is possible to reducing yield loss on milk production that is caused by microbial activity without changing the physicochemical properties of dairy milk.

Pengaruh Substitusi Tepung Beras Ketan dengan Tepung Umbi Talas Bogor (Colocasia esculenta l schoott) terhadap Kualitas Dodol Susu Ditinjau dari Kualitas Fisik dan Kimia Agus Triawan; Purwadi Purwadi; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (fat, total sugar and reducing sugar) of milk sweetpastry. The materials used were fresh milk as the main ingredient, sugar, glutinous rice flour and Bogor tuber taroflour. The research method used was laboratory experiment with completely randomized design consisting of 5 treatments and 4 replications. Substitution treatment in the form of glutinous rice flour with Bogor tuber taroflour given on milk sweet pastry products covering P0 (100% glutinous rice flour and without Bogor tuber taroflour); P1 (75% glutinous rice flour and 25% Bogor tuber taro flour); P2 (50% glutinous rice flour and 50% Bogor tuber taro flour); P3 (25% glutinous rice flour and 75% Bogor taro tuber flour); P4 (without glutinous rice flour and 100% Bogor taro tuber flour). The results showed that there was highly significant difference effect (p<0.01) the substitution of glutinous rice flour with Bogor tuber taroflour to sugar reduction dodol taro milk with reduced sugar lows on P2 (16.66%), and significantly difference effect (p<0.05) dodol fat content milk with a fat content highs around 13.77% (P4), but did not significantly difference effect the total sugar and texture of milk sweet pastry. Substitution Bogor tuber taro flour 100% produced best quality of milk sweet pastry with texture value 10.12 N, fat content Â 3.44%, 44.71% total sugar and reducing sugar 5.64%.

Optimasi Aktivitas Antioksidan Peptida Aktif dari Ceker Ayam Melalui Hidrolisis Enzim Papain Edy Susanto; Djalal Rosyidi; Lilik Eka Radiati; Subandi Subandi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 1 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

The objective of this study was to optimization antioxidant activity of active peptides of chicken feet with papain hydrolysis. The research method was experimental design conducted using Factorial Completely Randomized Design. Treatments included papain concentration (control (0%) , 1%, 2%Â and 4%) and Incubation time (24 hours, 36 hours and 48 hours) were repeated four times. The variables observed were proximate analysis,microstructure, dissolved protein concentration and antioxidant activity. The results indicate that the treatment of papain concentration and incubation time variations in chicken feet protein extraction gave a differenceinfluence (P <0.05) to the concentration of solubility protein and antioxidant activity. The interaction of 3% papain concentration and 36 hours incubation time resulted in the highestÂ antioxidant activity amount 55.10 Â± 2.24 %. It could be concluded that chicken feet produced bioctive peptide compound that gave high antioxidant activity optimized by hydrolysis of papain enzymes thereby increasing their functional value.

Pengaruh Gum Arab Pada Minuman Madu Sari Apel Ditinjau Dari Mutu Organoleptik, Warna, pH, Viskositas, dan Kekeruhan Martha Anggraeni Christiana; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Apple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration of gum arabic on apple concentrated honey drink in terms of taste, arorganoleptic (taste and aroma), color (L*, a*, b*), pH, viscosity, and turbidity. The treatments were without gum arabic (P0); gum arabic 0.05% (P1); gum arabic 0.1% (P2); and gum arabic 0.15% (P3). The method of this research was experiment with Completely Randomized Design (CRD) by using 4 treatment and 4 times replication. The data were analyzed by ANOVA and would be continued by Duncanâ€™s Multiple Range Test (DMRT). The result of this research showed that consentration of gum arabic gave highly significant different effect on aroma, pH, viscosity, and turbidity, gave significant different effect on yellowness (b*), and gave no different effect on taste, lightness (L*) and redness (a*). Conclusion of this research was the adding of gum arabic 0.15% (P3) on apple concentrated honey drink gave the best quality of apple concentrated honey drink for taste 4.54Â±0.65, aroma 6.00Â±1.01, lightness (L*) 21.73Â±0.43, redness (a*) 9.78Â±0.76, yellowness (b*) 5.68Â±0.80, pH 6.68Â±0.13, viscosity 1.112Â±0.003 cP, and turbidity 165.13Â±1.55 NTU.

Chemical Quality of Male Etawah Crossbred and Castrated Boer Crossbred Goat Meat Djalal Rosyidi; Lilik Eka Radiati; Nadhirotul Uyun
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (90.463 KB)

The aim of this study was to know the chemical quality (moisture, protein, fat, calcium, phosphorus) of male Etawah crossbred and castrated Boer crossbred goat meat. The result expected can be used as further information about the chemical quality of male Etawah crossbred and castrated Boer crossbred goat meat and as future researches. The material of the research were loin meat, front and back thigh of male Etawah crossbred and castrated Boer crossbred goat, these meat parts were the fineground and 10 gram were taken for sample preparation. The result show that the different species of goat statistically was no significant effect (P>0.05) on moisture, protein, fat, calcium andÂ phosphorus. The chemical quality of male Etawah crossbred and castrated Boer crossbred goat (moisture obtained from vacuum oven, fat from soxhlet, protein from semimicro kejldahl, calcium and phosphorus from Spectrophotometer) is (71.080%, 69.886%; 17.120%, 17.907%; 8.358%, 8.981%; 13.846 mg/100g, 18.811mg/100g; 134.817mg/100g, 151.032mg/100g). The conclusion was moisture content from male Etawah crossbred was higher than castrated Boer crossbred, but fat, protein, calcium, and phosphorus content castrated Boer crossbred were higher than castrated Boer crossbred. Â Keywords: male Etawah crossbred, castrated Boer crossbred, moisture

The Effect of Different Plasticizers on the Characteristics of Whey Composite Edible Film Fahrullah Fahrullah; Lilik Eka Radiati; Purwadi Purwadi; Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

The edible film is a protective coating that could be directly applied to food products. This research aims to observe the physical characteristics of whey composite edible film with different plasticizer addition (glycerol, sorbitol, polyethylene glycol). The research was conducted as a laboratory experiment and the observed variables were film thickness, tensile strength, elongation at break, water vapor transmission rate (WVTR), and followed with microstructure observation. The research was conducted in a completely randomized design and analyzed with analysis of variance (ANOVA) followed with the least significant difference (LSD) test. The physical measurement of the edible film showed that the thickness was at 0.0286-0.0308 mm, the tensile strength was at 5.72-8.20 N, the elongation at break was around 28.66-57.5%, and the WVTR was at 7.63-7.96 g/m2.day. Moreover, the microstructure observation showed that the molecules in the edible film were evenly distributed.

Perbandingan Madu Karet dan Madu Rambutan Berdasarkan Kadar Air, Aktivitas Enzim Diastase dan Hidroximetilfurfural (HMF) Sulis Setio Toto Harjo; Lilik Eka Radiati; Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 1 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

The purpose of this research was to determine the water content, diastase enzyme activity and HMF of the rubber and rambutan honey. The method was a laboratory experiments with statistical analysis unpaired student t-test by two treatments and fifteen replications. The variable of this research were water content, diastase enzyme activity and HMF. The results of rubber and rambutan honey showed that there were significant difference effect (P<0.05) water content of 21.59 Â±0.76 % and 19.94 Â±0.23%, the average diastase enzyme activity of the same (P>0.05) that is 11 DN and there is a highly significant difference (P<0.01) on the HMF content of 17.23Â±0.54 mg/kg and 7.61Â±0.23 mg/kg. Rubber and rambutan honey have good quality based on the water content, diastase enzyme activity and HMF. It was concluded that the rubber and rambutan honey used were of good quality because it has met the requirements of SNI.

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 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, Lestari Kusumah 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

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