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All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Innovation and Applied Technology Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Kedokteran Hewan Journal of Agriprecision & Social Impact
Dedes Amertaningtyas
Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Physics Social Sciences Veterinary Other

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Effect of Adding Kaffir Lime Leaf Powder (Citrus hystrix) and Citronella Leaf Powder (Cymbopogon nardus) in Salted Egg on pH, Antioxidant, Moisture Content, and Organoleptics Setiawati, Ardiyanti Rahma; Amertaningtyas, Dedes; Umam, Ahmad Khoirul
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 1 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.01.5

Abstract

Salted egg is a well-known traditional product, particularly in many Asian countries, where it is valued for its unique savory taste, extended shelf life, and convenience. Consumer demand for healthier, more appealing food has sparked interest in enriching salted eggs with natural ingredients. The purpose of this study was to analyze the effect of adding kaffir lime leaf powder (Citrus hystrix) and citronella leaf powder (Cymbopogon nardus) to salted eggs on pH, antioxidants, moisture and organoleptics. The research method used was experimental using a completely randomized design (CRD) with 6 treatments and 3 replications. The treatment of lime leaf powder and lemongrass leaf powder addition rates are 0%, 2.5%, 5%, 7.5%, 10% and 12.5%. The data was analyzed using Analysis of Variance (ANOVA), if there is a real influence it will be tested using the Duncan test. The results of the study showed a very significant difference (p < 0.01) on antioxidants and organoleptics, and significant difference (p < 0.05) on pH value. Meanwhile, the addition of kaffir lime leaf powder and citronella leaf powder to salted eggs showed no significant difference (p > 0.05) on moisture content. Average pH value 7.05-7.84; antioxidant 1.46- 10.85 %; moisture content 55.13- 67.87%; organoleptic aroma 3.44-4.02; taste 3.58-4.08. This score range reflects how the participants perceived the aroma and rated the taste of the salted eggs. The conclusion of this research is the best treatment with the addition of kaffir lime leaf powder  and citronella leaf powder as much as 12.5%.
The Effect of Propolis Addition on the Quality of Marshmallows in Terms of Texture, Water Content, Water Activity (Aw), and Color Kurniati, Fatma; Amertaningtyas, Dedes
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 1 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.01.7

Abstract

Marshmallow is a type of soft candy that is popular with consumers, including confectionary products made from gelatin, sugar and sweeteners. Innovations in making marshmallows were carried out with the addition of propolis to increase the functional value of food so that it has a positive impact on health. The purpose of this research is to determine the effect of propolis addition on the texture, water content, water activity (Aw), and color (L, a*, b*). The materials used in this research included propolis, gelatin, sugar, water, and cornstarch. The research method applied was experimental research using a Completely Randomized Design (CRD) with four treatments and five replications consisting P0 (0% propolis), P1 (3% propolis), P2 (5% propolis), and P3 (7% propolis). The observed variables were texture, water content, Aw, and color (L, a*, b*). The obtained data were analyzed using Analysis of Variance (ANOVA), and if significant differences were found, further analysis was conducted using Duncan’s Multiple Range Test (DMRT). The results of the research on marshmallows with the addition of propolis showed mean values for texture (0.56 N-0.92 N), moisture content (26.21%-34.26%), Aw (0.804-0.811), lightness (L) (92.90-93.58), redness (a*) (0.060-0.212), and yellowness (b*) (24.826-25.542). The conclusion of this research is the addition of propolis to marshmallows significantly affected texture and water content but had no effect on Aw and color (L, a*, b*) values. The best treatment was P1, with 3% propolis addition, resulting in a texture of 0.920 N ± 0.268, water content of 31.408% ± 0.571, Aw of 0.804 ± 0.003, L value of 93.132 ± 0.769, a* value of 0.196 ± 0.092, and b* value of 25.542 ± 0.559. These results indicate that the addition of 3% propolis can improve texture and maintain balanced moisture content without altering the stability of water activity and color. Based on the results of this study, it is recommended to use 3% propolis in marshmallow production, as it yields the best quality in terms of texture, moisture content, Aw, and color (L, a*, b*).
Effect of Rice Bran Oil Addition on the Physicochemical, Microstructural, and Antioxidant Properties of Chicken Corned Meat Athththoriq, Ahmed Hafizd; Susilo, Agus; Evanuarini, Herly; Amertaningtyas, Dedes; Awwaly, Khothibul Umam Al
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.11591

Abstract

This study aimed to evaluate the effect of rice bran oil (RBO) supplementation on the physicochemical properties, microstructure, and oxidative stability of chicken-based meat emulsion products. RBO is rich in natural antioxidants such as γ-oryzanol and tocopherols, which may enhance product quality. A Completely Randomized Design (CRD) was used with four treatments (0%, 6%, 8%, and 10% RBO) and six replications. Parameters measured included pH, peroxide value (PV), color values (L*, a*, b*), microstructure (SEM), moisture, ash, fat, protein, carbohydrate, water activity (Aw), free fatty acids (FFA), and total acidity. The addition of RBO significantly (P<0.01) reduced PV, FFA, and total acidity, indicating improved oxidative stability. It also enhanced protein content, microstructural integrity, and textural properties. Although total fat content increased, the proportion of unsaturated fatty acids improved the lipid profile. Reduction in water activity suggested enhanced shelf stability. These findings demonstrate that Adding 10% rice bran oil (RBO) to chicken meat emulsions improved emulsion stability, reduced lipid oxidation and free fatty acids, enhanced protein retention, and improved microstructure.
EFFECT OF PARITY ON THE PERFORMANCES OF BRAHMAN CROSS COWS AND THEIR CALVES KEPT UNDER INTEGRATED CATTLE AND OIL PALM PRODUCTION Kurniawan, Akhmad; Ihsan, Muhammad Nur; Amertaningtyas, Dedes; Irsyammawati, Artharini; Andri, Faizal; Isnaini, Nurul
Jurnal Kedokteran Hewan Vol 19, No 2 (2025): June
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v19i2.21996

Abstract

The integrated cattle and oil palm production is currently recognized as one of the potential strategies to fulfill national meat demand in Indonesia. This study investigated the effect of parity on the performances of Brahman cross cows and their calves kept under integrated cattle and oil palm production. The cows receive natural mating with the provision of Brahman cross bulls (bull:cow ratios of 1:20). Data of body weight and body condition score of 300 cows were recorded after parturition. Data of body weight and weaning weight of their 600 calves (300 calves of each of parity 1 and 2) were also included in this study. Data were compared between parity 1 and 2 by using paired Wilcoxon signed-rank test. The results demonstrated that the cows in parity 2 had higher (P0.001) body weight and body condition score than those in parity 1. Parity 2 also increased (P0.001) birth and weaning weight of calves as compared to parity 1. It could be concluded that parity has a significant contribution to the performance of Brahman cross cows and their calves, with parity 2 provides better performance than parity 1.
Implementation of Environmentally Friendly Product Processing at CV Sinar Tirta Indonesia Through the Utilization of Apple Cider Vinegar By-Products as Functional Food Ingredients Nurjannah, Nurjannah; Cahyati, Miftakhul; Amertaningtyas, Dedes; Al Awwaly, Khothibul Umam; Susilo, Agus; Pangesti, Indha Fitria; Ihwanudin, Ahmad Yuda
Journal of Innovation and Applied Technology Vol 11, No 1 (2025)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

In Indonesia, apples are one of the types of fruit that are widely cultivated and widely consumed as processed foods, such as apple cider vinegar. One of the producers of apple cider vinegar is CV Sinar Tirta Indonesia, which is located in Malang. Apple cider vinegar produces a by-product in the form of apple pulp. Innovation is needed so that apple pulp by-products are not only used for animal feed mixtures that have low selling value. Apple pulp by-products, which consists of pulp and skin that has extraordinary nutrition, makes it very suitable to be processed into useful food. To achieve environmentally friendly product processing, it must be able to change by-products into products with economic value as much as possible, as shown in this community service activity, by changing apple cider vinegar by-products into flour and ingredients for making cookies.
Co-Authors Abdul Manab Agus Susilo Agus Susilo Ahmad Khoirul Umam Akhmad Kurniawan Ardhi, Ferdyansyah Prasetya Artharini Irsyammawati Artharini Irsyammawati Athththoriq, Ahmed Hafizd Awwaly, Khothibul Umam Al Dicky Tri Utama Didik Kusumahadi Djalal Rosyidi Eny Sri Widyastuti Faizal Andri Firman Jaya Firman Jaya Hanief Eko Sulistyo Heli Tistiana Herly Evanuarini Husna, Nissa’ul Ihwanudin, Ahmad Yuda Imam Thohari Khothibul Umam Al Awwaly Kurniati, Fatma Kurniawan, Wahid Lilik Eka Radiati Lulu Luthfiah Zahra Manik Eirry Sawitri Masdiana Ch. Padaga Masdiana Ch. Padaga Masyithoh, Dewi Maulida Aina Salsabila Miftakhul Cahyati Muhammad Nur Ihsan, Muhammad Nur Mulia Winirsya Apriliyani Nadhira Noer Fasha Nuraini, Eko Nurjannah Nurjannah Nurul Isnaini Pangesti, Indha Fitria Purwadi Purwadi Ria Dewi Andriani Sabitha Hikmah Mutia Saleha, Rischa Saleha, Rischa Amalia Salsabila Gusmaryani Setiawati, Ardiyanti Rahma Vivi Kartika Putri Wati, Anif Mukaromah Wibowo, RLM. Satrio Ari