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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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Marketing Margin and Value of Farmer's Share on Rendang Product in Payakumbuh City Sartika, Winda; Hartono, Budi; Utami, Hari Dwi; Radiati, Lilik Eka
Andalasian Livestock Vol. 1 No. 1 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n1.p84-90.2024

Abstract

Rendang products can provide a considerable contribution to each marketing institution involved. The study aims to analyze the value of and marketing margin and farmer's share for producers of the beef-based rendang industry in Payakumbuh City. The research was conducted in 2022 in the central area of the rendang industry in West Sumatra, namely Payakumbuh City. The study involved twelve rendang industries that produce rendang using beef. Data were analyzed using the marketing margin and farmer's share (Fs) formulas to determine the value received by each marketing margin and the share received by rendang producers. The result showed that the average value of marketing margin based on the number of rendang variants produced (one variant, two variants, and three variants) showed that three rendang variants produced were able to provide the highest marketing margin value of 75.21%, compared to marketing margin of two rendang variants (72.85%), and one rendang variant (59.18%). Meanwhile, marketing margins based on the type of rendang variants produced are sliced rendang (74.41%), mashed rendang (75.26%), and pounded rendang (73.48%) with Fs value by sequentially 13.76%, 14.28%, and 13.58%.
KUALITAS MADU DAN BEE BREAD LEBAH TAK BERSENGAT ASAL PULAU SAPARUA DITINJAU DARI ANALISIS PROKSIMAT Sopamena, Karin; Radiati, Lilik Eka
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 1 (2024): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2024.12.1.9-14

Abstract

Apis cerana dan Apis dorsata merupakan jenis lebah tak bersengat yang menghasilkan madu, polen, propolis, royal jelly, bee venom, bee bread dan lilin lebah. Jenis lebah ini tersebar di pulau Maluku seperti Pulau Ambon dan Saparua. Penelitian ini bertujuan untuk mengetahui kualitas madu dan bee bread berdasarkan kadar lemak, kadar karbohidrat dan kadar protein. Madu dan bee bread diambil dari sarang lebah yang terdapat di alam (pesisir pantai dan hutan) dan budidaya menggunakan tusuk sate untuk pengambilan bee bread dan spuit untuk pengambilan madu. Pengukuran kadar lemak menggunakan metode Soxhlet, kadar karbohidart menggunakaan refraktometer, dan kadar protein menggunakan metode Bradford. Data dianalisis menggunakan analysis of variance dilanjutkan dengan uji beda nyata terkecil. Hasil penelitian menunjukkan kadar lemak madu berkisar antara 3,23-8,95% dan bee bread 2,18-9,92% kemudian kadar karbohidrat madu berkisar antara 66,0-69,5% dan bee bread 60% kemudian kadar protein madu berkisar antara 0,88-1,67% dan bee bread 3,89-6,41%. Hasil perbandingan antara kadar lemak, karbohidrat dan protein dari madu dan bee bread menunjukkan kadar protein madu lebih tinggi daripada kadar protein dan karbohidrat, sedangkan kadar karbohidrat bee bread lebih tinggi daripada kadar protein dan lemak. ABSTRACT Apis cerana and Apis dorsata are types of stingless bees that produce honey, pollen, propolis, royal jelly, bee venom, bee bread, and beeswax. This type of bee is spread across Maluku islands such as Ambon and Saparua islands. This research aims to determine the quality of honey and bee bread based on fat content, carbohydrate content, and protein content. Honey and bee bread are taken from beehives found in nature (coasts and forests) and cultivated using skewers to collect bee bread and syringes to collect honey. Fat content was measured using the Soxhlet method, carbohydrate content used a refractometer, and protein content used the Bradford method. Data were analyzed using analysis of variance and LSD test. The results showed that the fat content of honey ranged between 3.23-8.95% and bee bread 2.18-9.92%, then the carbohydrate content of honey ranged between 66-69.5% and bee bread 60%, then the protein content of honey ranged between 0, 88-1.67% and bee bread 3.89-6.41%. The comparison results between the fat, carbohydrate, and protein content of honey and bee bread show that the protein content of honey is higher than the protein and carbohydrate content, while the carbohydrate content of bee bread is higher than the protein and fat content.
Effect of Cilembu Sweet Potato Starch and Storage Times on Physicochemical and Microbiology of Synbiotic Yoghurt Ice Cream Dewi, Lestari Kusumah; Radiati, Lilik Eka; Thohari, Imam
The Journal of Experimental Life Science Vol. 5 No. 2 (2015)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (975.008 KB) | DOI: 10.21776/ub.jels.2015.005.02.04

Abstract

The purpose of this research was to determine the effect of adding cilembu sweet potato starch (1-6 %) and storage time (2, 4, 6 weeks) on physicochemical and microbiology of synbiotic yoghurt ice cream. The research methodology used was experiment laboratory. The first experiment was designed by Completely Randomized Design (CRD) using 7 treatments and 4 replications, while second step was designed by CRD using 4 treatments and 4 replications. Data were analized by Analysis of Variance (ANOVA) and continued by Duncan's Multiple Range Test (DMRT). Determination of the best treatment used Effectiveness Index, which has been modified. The result of first step showed the best treatment is the addition of cilembu sweet potato starch 3% with value 5.400 log10 cfu.mL-1 of total LAB, 4.322 of pH, 0.200 g.L-1 of EPS, 40.257 P of viscosity, 35.523 minutes.50g-1 of melting rate, 30.258% of overrun. For second step, the best treatment is 6 weeks stored with value 5.004 log10cfu.mL-1 of total LAB, 4.347 of pH, 0.327 g.L-1 of EPS, 114.928 P of viscosity, 48.828 minutes.50g-1 of melting rate. Keywords: cilembu sweet potato,exopolysaccharides, ice cream, periods
Quality Enhancement of Probiotic Yogurt Parijoto Fruit (Medinilla speciosa) Fortification Physicochemical, Microbiological, Structural, and Sensory Evaluation Kusuma, Valentina Carladhea; Maula, Agnis Dianatul; Sumbaga, Nariswari Prabaswara; Dewi, Cecilia Shinta; Radiati, Lilik Eka; Armaini
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.7

Abstract

The increasing consumption of dairy products in Indonesia is often limited by the short shelf life and low stability of fresh milk. One strategy to improve the functional value of dairy products is by processing milk into probiotic yogurt and enriching it with natural bioactive ingredients. Parijoto fruit (Medinilla speciosa), an indigenous Indonesian plant rich in phenolic compounds, flavonoids, anthocyanins, and minerals, has strong potential as a functional additive in fermented dairy products. This study aimed to evaluate the effect of parijoto fruit puree on the physicochemical and microbiological characteristics of probiotic yogurt. The experiment used a Completely Randomized Design (CRD) with five levels of parijoto puree (0%, 5%, 10%, 15%, and 20%) and four replications. Observed parameters included pH, titratable acidity, moisture content, protein content, total lactic acid bacteria (LAB), color characteristics, as well as microstructure and mineral profile using FESEM-EDS analysis. Results showed that parijoto puree significantly affected pH, titratable acidity, color, and total LAB, but did not significantly influence moisture content. Increasing concentrations decreased pH and increased acidity due to organic acids in the fruit. Protein content tended to decline at higher concentrations, while LAB counts decreased, likely due to antimicrobial compounds such as flavonoids and tannins. Color intensity, especially redness, increased with higher concentrations because of anthocyanin pigments. Microstructural analysis indicated a more compact gel network at moderate concentrations, while mineral analysis confirmed the presence of essential elements such as Ca, K, P, Mg, and Na. In conclusion, parijoto fruit puree improves yogurt characteristics and has potential as a functional ingredient.
Effect of Lemon Marination on Polycyclic Aromatic Hydrocarbons (PAH) and Quality of Chicken Satay Citra Nurma Yunita; Lilik Eka Radiati; Djalal Rosyidi
Jurnal Penelitian Pendidikan IPA Vol 9 No 6 (2023): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i6.4269

Abstract

This study aims to determine the effect of different lemon marinates on Polycyclic Aromatic Hydrocarbons (PAHs) and quality of chicken satay. The percentages of lemon used 0%, 5 %, 10 % and 15 %. Chicken meat was marinated for 10 minutes in a homogeneous. The study used a Nested Completely Randomized Design. Parameters used were physical quality (pH, cooking loss and WHC), chemical quality (moisture, fat and protein content) and Polycyclic Aromatic Hydrocarbons (PAHs). Data were analyzed using Analysis of Variance (ANOVA), if the results of statistical analysis significant or very significant differences were obtained Duncan's test (UJBD) and descriptive PAH. The results of statistical analysis showed that the use of lemons marinates with different proportions had a very significant effect (P<0,01) on pH, cooking loss, WHC and moisture, fat content had a significant effect (P<0,05) but had no significant effect (P>0,05) on protein content. Chicken satay with 15% lemon marinates showed non-detectable results PAH.  The study concluded that lemon marinates can reduce the content of PAH carcinogens and affect the quality of chicken satay. The lowest levels of PAHs were found in the chicken satay that was marinated with a 15% lemon marinates.
Characteristics of functional ice cream produced with goat’s milk kefir in combination with mono-acylglycerol Arief, Muhammad Fajrul; Rosyidi, Djalal; Radiati, Lilik Eka
Livestock and Animal Research Vol 22, No 1 (2024): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v22i1.78614

Abstract

Objective: The purpose of this study was to determine the character of ice cream made from goat’s milk kefir (GMK) combined with mono-acylglycerol (MAG).Methods: GMK was produced by pasteurized goat’s milk (85oC for 15 s) and 2% kefir grain. Ice cream mix (ICM) was produced by GMK, MAG (T0= 0%, T1= 0.25%; T2= 0.50%; T3= 0.75%), 4% sucrose, and 0.1% salt. The results of observations processed using Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) if there were a significant difference between treatments.Results: Es puter (EP) made from GMK in combination with MAG has a distinctive character against T0 (control). The use of GMK decreases the pH value, thereby increasing the lactic acid and ethanol content which brings out the acidity of the product (p<0.05). In addition, increasing MAG concentration can improve the EP’s overrun to make the product more melt resistant (p<0.05). The use of GMK combined with MAG can support the viability of lactic acid bacteria (LAB) and yeast through storage in the freezer. The number of viable LAB and yeast meets WHO standards to obtained health benefit from consuming probiotic ice cream.Conclusions: To conclude, EP made from GMK in combination with 0.50% MAG was proved to be the best treatment. 
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 Arief, Muhammad Fajrul Aris Sri Widati Armaini Armaini, Armaini Aulanni’am Aulanni’am Besari, Ratna Iffany F Budi Hartono Budi Hartono Chanif Mahdi Citra Nurma Yunita Dedes Amertaningtyas Dedi Fardiaz Dewi, Cecilia Shinta 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 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 Kusuma, Valentina Carladhea 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 Maula, Agnis Dianatul Mei Jen Lin Mei Jen Lin Mei Jen Lin Mirsa Ita Dewi Mochammad Junus Muflihuda Agiel Kurniawan 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 Sumbaga, Nariswari Prabaswara Sylvia Komansilan Sylvia Komansilan Ustadi Ustadi Warsito Warsito Winda Sartika Wulandari, Yuliana Risma