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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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POTENTIAL TRIGONA BEEKEEPING (Heterotrigona itama and Geniotrigona thoracica) AT SOUTH LABUHANBATU CITY, NORTH SUMATERA PROVINCE, INDONESIA Pinandita, Eggi Pur; Minarti, Sri; Junus, Mochammad; Radiati, Lilik Eka; Besari, Ratna Iffany F; Soen, Jopie Meiske; Simanjuntak, Aurora Ivana Br
TERNAK TROPIKA Journal of Tropical Animal Production Vol. 23 No. 2 (2022): TERNAK TROPIKA Journal of Tropical Animal Production
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/jtapro.2022.023.02.3

Abstract

Study area this research was conducted on November 12th – 21st, 2021, located in Kota Pinang, South Labuhanbatu, North Sumatra, Indonesia. The results of this study can provide a report on the results of the analytical test carried out in the laboratory of the University of Brawijaya. South Labuhanbatu Regency is geographically located at 1°26'00'' - 2015'55'' North Latitude. 99°40'00'' - 100°26'00'' East Longitude. Generally, South Labuhanbatu Regency is located at an altitude below 100 meters above sea level. The type of research is exploratory research. The result and discussion gave the best replacement of water content in honey at Apis dorsata as an average of 27%. It showed that the higher the water content and acidity of the honey will explain the lower the quality of the honey. The best replacement levels of sucrose in honey at Heterotrigona itama as an average of 68.5%. The percentage level of sucrose showed that honey with a moisture content of more than 17%, with a total sugar content of <83% is susceptible to cosmetological yeast fermentation. The best pH of Honey placed at Apis dorsata is an average of 2.350 (Acid). The data showed that the low pH value and high acidity can increase the shelf life of honey because it does not support the growth of microbes.
Effect of Lemon Marination on Polycyclic Aromatic Hydrocarbons (PAH) and Quality of Chicken Satay Yunita, Citra Nurma; Radiati, Lilik Eka; Rosyidi, Djalal
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.
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
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