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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 ILMIAH PETERNAKAN TERPADU Jurnal Triton 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 Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Physics Social Sciences Veterinary Other

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The Effect of Adding Bee Pollen at Different Concentrations to Marshmallow Candy on Water Content, Water Activity, Texture, Color, Ash Content, Reducing Sugar, Antioxidant Activity, and Organoleptic Properties Amertaningtyas, Dedes; Budiarti, Indi Rachmaning; Fatmala, Dina; Al Awwaly, Khothibul Umam; Evanuarini, Herly; Andriani, Ria Dewi; Hermanto, Feri Eko; Umam, Ahmad Khoirul
Journal of Agriprecision & Social Impact Vol. 3 No. 1 (2026): March: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v3i1.68

Abstract

Marshmallow is one of the confectionery product that made from gelatin and sugar that have the weakness of lacking nutrients but favored by people of all ages. Bee pollen can be the one of natural addition that can enrich the nutrient in marshmallows. The aim of this study was to evaluate bee pollen addition with different concentrations reviewed from physicochemical and organoleptic test of marshmallows. Tresearch method used was a experimental using Complete Randomized Design (CRD) with 4 treatments and 5 replications. Four treatments were applied: P0 (without bee pollen addition), P1 (5%), P2 (10%), and P3 (15%). The study resulted significant differences (P<0.01) in water activity, texture, Lab color, ash content, reducing sugar, antioxidant activity, color, aroma, dan overall organoleptic acceptance, and no significant differences (P>0.05) in moisture content and organoleptic texture. The values resulted increased in moisture content (36.85-37.64%), color a* (0.14-3.38), color b* (25.39-33.27), ash content (0.806-2.404%), reducing sugar (0.372-6.677%), and decreased in antioxidant activity (92.96-503.92 mg/ml) and fluctuated in water activity (0.74-0.86), texture (0.68-1.16 N), and color L* (79.70-91.92). The results of the organoleptic test were still acceptable up to treatment P3. Overall, this study resulted the best results in treatment P3 with a bee pollen concentrations of 15% to increase the nutritional content of marshmallows.
Physicochemical Evaluation of Chicken Liver Nuggets with Red Bean Flour (Phaseolus vulgaris L.) Substitution Carneli, Resifa Yuni; Amertaningtyas, Dedes; Dellani, Christbugi Welda; Azkarahman, Aldyon Restu
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.2026.021.01.1

Abstract

This study aims to determine the effect of substituting tapioca flour with red bean flour in chicken liver nuggets in terms of protein content, fat content, water activity, and moisture content. The main ingredients used are fresh chicken liver with tapioca flour and red bean flour as the substitute ingredients. This study used a laboratory experimental method with a completely randomized design (CRD) consisting of 5 treatments and 4 replicates. The treatments were T0 (100% tapioca flour as control), T1 (75% tapioca flour + 25% red bean flour), T2 (50% tapioca flour + 50% red bean flour), T3 (25% tapioca flour + 75% red bean flour), and T4 (100% red bean flour). The results showed that the substitution of tapioca flour with red bean flour in chicken liver nuggets showed a significant difference (p < 0.05) in protein content (11.16-12.84%), a highly significant difference (p < 0.01) in fat content (23.14-31.11%), and water activity (0.74-0.82), and no significant effect (p > 0.05) on moisture content (46.99-48.75%). It can be concluded that substituting tapioca flour with red bean flour in chicken liver nuggets produced the best results in treatment T4 (100% red bean flour), as indicated by the highest NH value and supported by improved physicochemical properties, including higher protein and fat content, as well as acceptable water activity and moisture content.
The Effect of Multifloral Honey Addition on The Physico-chemical and Sensory Evaluation of Marshmallow Dedes Amertaningtyas; Shofiya Naifa Abidah; Zahra Diza Iqlima Didi Rosidi; Christbugi Welda Dellani; Aldyon Restu Azkarahman
JURNAL TRITON Vol 17 No 1 (2026): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v17i1.1717

Abstract

This study aimed to determine the effect of multifloral honey addition on the physicochemical and sensory evaluation of marshmallows. The research was conducted using a laboratory experiment with a Completely Randomized Design (CRD), if there are differences, the Duncan Multiple Range Test (DMRT) will be used. This study consisted of 4 treatments with 5 replications: without multifloral honey addition (M0), 15% multifloral honey concentration (M1), 30% multifloral honey concentration (M2), and 45% multifloral honey concentration (M3), calculated on a volume-to-volume basis (v/v) relative to the total gelatin used in the marshmallow formulation. The variables in this study included moisture content, water activity, chewiness, Lab* color, reducing sugar, ash content, antioxidant activity, and sensory evaluation. The result showed that multifloral honey addition had a highly significant effect (P<0.01) on moisture content, reducing sugar content, ash content, and antioxidant activity (IC50) of marshmallow, and had a significant effect (P<0.05) on the decrease of color sensory evaluation. Multifloral honey addition showed no significant effect (P>0.05) on water activity (Aw), chewiness (N), color Lab*, as well as sensory evaluation parameters (taste, aroma, texture, and overall acceptance). The average values of the moisture content of marshmallows ranged from 26.22–27.98%; Aw 0.703–0.733; chewiness 2.94–3.30 N; brightness level (L*) 92.81–93.65; redness (a*) -0.376 – (-0.568); yellowness (b*) 7.062– 8.016; reducing sugar content 8.99–20.95%; ash content 0.61–2.65%; antioxidant activity (IC50) 110.63–462.83µg/ml; sensory evaluation including taste 3.8–4.09; color 4.45–4.74; aroma 3.74–3.91; texture 3.54–3.91; and overall acceptance 3.83- 4.09. The formulation with 15% multifloral honey addition (M1) was indicated as the optimal treatment based on physicochemical and sensory evaluation.
Workshop on Producing Healthy Meatballs at the PKK Griya Shanta Malang City Amertaningtyas, Dedes; Nursita, Ita Wahju; Minarti, Sri; Evanuarini, Herly; Maylinda, Sucik; Widati, Aris Sri; Puspita, Poppy Satya; Pangesti, Indha Fitria
Journal of Innovation and Applied Technology Vol 12, No 1 (2026)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2025.012.01.13

Abstract

This community service activity aimed to improve the knowledge and skills of PKK women members in Malang City regarding the production of healthy, fiber-rich meatballs. The program introduced the use of Eucheuma cottoni as a tapioca substitute and Auricularia nigricans as a functional fiber source to enhance meatball texture and nutritional value. Educational sessions covered ingredients, formulation, processing methods, packaging, and storage techniques. Participants were also introduced to various meatball formulations, including chicken-beef mixtures and 100% beef meatballs. Conducted on May 24, 2025, with 20 participants, the activity resulted in a 10–53% increase in participants’ knowledge based on pre- and post-activity questionnaire analysis
Quality Stability of Spent Laying Hen Patties Supplemented with Lemongrass Powder During Refrigerated Storage for Sustainable Meat Product Development Nimas Dwi Sukmawardani; Herly Evanuarini; Dedes Amertaningtyas; Ria Dewi Andriani; Eko Widodo
Jurnal Penelitian Pendidikan IPA Vol 12 No 6 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i6.15213

Abstract

Spent laying hen meat processed into patties is susceptible to quality deterioration during refrigerated storage. This study evaluated the physicochemical, microbiological, and sensory characteristics of spent laying hen patties supplemented with 1.50% lemongrass powder during refrigerated storage at 4.00°C. Observations were conducted on days 0, 7, 14, and 21. The analyzed parameters included pH, peroxide value, color (L*, a*, b*), texture, moisture content, Total Plate Count (TPC), and sensory attributes. Statistical evaluation was performed using analysis of variance (ANOVA), with Duncan’s Multiple Range Test applied for multiple comparisons among storage periods. Storage duration significantly affected all observed parameters (p<0.01). During storage, pH increased from 5.56 to 6.08, peroxide value increased from 0.67 to 1.51 meq/kg, moisture content increased from 56.28% to 59.54%, and TPC increased from 1.71 to 2.82 log CFU/g. In contrast, texture decreased from 11.31 to 8.27 N, accompanied by reductions in color and sensory acceptance scores. Overall, the addition of 1.50% lemongrass powder helped maintain the physicochemical, microbiological, and sensory quality of spent laying hen patties, particularly up to 14 days of refrigerated storage, supporting the development of sustainable meat products with added value.
Co-Authors Abdilah, Riki Abdul Manab Agus Susilo Agus Susilo Ahmad Khoirul Umam Ahmed Hafizd Athththoriq Akhiroh, Puji Akhmad Kurniawan Aldyon Restu Azkarahman Amalia, Alvina Wahyu Ardhi, Ferdyansyah Prasetya Aris Sri Widati Artharini Irsyammawati Artharini Irsyammawati Asep Awaludin Prihanto Azkarahman, Aldyon Restu Budiarti, Indi Rachmaning Carneli, Resifa Yuni Christbugi Welda Dellani Dellani, Christbugi Welda Dicky Tri Utama Didik Kusumahadi Djalal Rosyidi Eko Widodo Eny Sri Widyastuti Faizal Andri Fatmala, Dina Firman Jaya Firman Jaya Hanief Eko Sulistyo Heli Tistiana Herly Evanuarini Hermanto, Feri Eko Husna, Nissa’ul Ihwanudin, Ahmad Yuda Imam Thohari Ita Wahju Nursita Kalle, Amalia Dzulhaj Mutia Khothibul Umam Al Awwaly Khotibul 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 Nimas Dwi Sukmawardani Nuraini, Eko Nurjannah Nurjannah Nurul Isnaini Pangesti, Indha Fitria Premy Puspitawati Rahayu Purwadi Purwadi Puspita, Poppy Satya Ramadhan, Januar Fajrul Ria Dewi Andriani Ria Dewi Andriani Sabitha Hikmah Mutia Saleha, Rischa Saleha, Rischa Amalia Salsabila Gusmaryani Setiawati, Ardiyanti Rahma Shofiya Naifa Abidah Sintiya Sri Minarti Sucik Maylinda Sulistyo, Hanief Eko Vivi Kartika Putri Wati, Anif Mukaromah Wibowo, RLM. Satrio Ari Zahra Diza Iqlima Didi Rosidi