Article Per Year (5 Year)
p-Index From 2021 - 2026
1.325
P-Index
This Author published in this journals
All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Innovation and Applied Technology Research Journal of Life Science Jurnal Ilmiah Inovasi Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Agripet
Abdul Manab
Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
The Effect of Nano-Polyphenols Cocoa Whey Protein as Functional Fortification Materials in Terms of Antioxidant Activity and Physicochemical Properties Nanda Nabilah; Manik Eirry Sawitri; Abdul Manab; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.3

Abstract

The study aims to understand the interaction between cocoa polyphenol nanoparticles with whey protein isolate (WPI) bond between polyphenol cocoa nanoparticles with whey protein isolate (WPI) and the role of the nanoparticles of cocoa polyphenols as bioactive compounds in the nano-polyphenol cocoa whey protein. The research method is performed using laboratory experiments with a completely randomized design (CRD), followed by Duncan analysis (DMRT) when there are significant or highly significant differences in each treatment. This research focused on the nanoparticles of cocoa polyphenols in the formulation of the nano-polyphenol cocoa whey protein with 4 treatments (T0: 0%, T1: 5%, T2: 10%, T3: 15%) and 3 replications. The observed variables include total phenolic, antioxidant activity, particle size, emulsion activity, and emulsion stability. The difference in the concentration of the nanoparticles of cocoa results in highly significant differences (P<0.01) in total phenolic, antioxidant activity, and particle size. Gave a significant difference (P<0.05) in the emulsion activity, but does not show a significant difference in the emulsion stability (P>0.05). It can be concluded that cocoa 15% nanoparticles (T3) are the best treatment from other treatments and is able to synergize with whey protein isolate (WPI), improve emulsion quality and have natural antioxidant content used as an alternative for food fortification ingredients
Study of Synbiotic Yoghurt Fortification with Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) and Stevia Against Emulsion Properties and Color Tama Mayna Kusuma Ningrum; Manik Eirry Sawitri; Abdul Manab
Jurnal Agripet Vol 22, No 1 (2022): Volume 22, No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v22i1.23111

Abstract

ABSTRACT. The research aimed to study the emulsion properties of the fortified synbiotic yoghurt fortification red dragon fruit peel extract (Hylocereus polyrhizus) and stevia as sweeteners. The research material is probiotic yoghurt, synbiotic fortified with red dragon fruit skin extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 0.5% stevia to synbiotic. The research method was an experimental completely randomized design with treatment T1 = probiotic yoghurt, T2 = synbiotic yoghurt fortified red dragon fruit (Hylocereus polyrhizus) peel extract 20% and T3 = T2 + 0.5% stevia, with 3 replications (v/v). . The variables observed were emulsion activity, emulsion stability, turbidity, whiteness index (WI) and yellowness index (YI). The results showed that fortification of evaporated red dragon fruit peel extract (Hylocereus polyrhizus) and stevia sweetener gave a significant difference (P0.05) to the average emulsion activity, a very significant difference to the average of whiteness index and yellowish index (P0.01) and did not give a significant difference (P0.05) on the average of emulsion stability and turbidity of synbiotic yoghurt. It was concluded that 20% fortification of red dragon fruit skin (Hylocereus polyrhizus) and 0.5% stevia sweetener could improve the emulsion properties of synbiotic yoghurt.(Kajian yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) dan stevia terhadap sifat emulsi dan warna)ABSTRAK. Tujuan penelitian adalah mempelajari profil emulsi dan warna yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) dan bahan pemanis stevia. Materi penelitian adalah yoghurt probiotik, sinbiotik yang difortifikasi dengan ekstrak kulit buah naga merah (Hylocereus polyrhizus) 20 % yang dibuat dari susu skim 10% dan starter yoghurt yang mengandung Lactobacillus bulgaricus dan Streptococcus thermophilus (1:1), serta penambahan stevia 0,5% pada yoghurt sinbiotik. Metode penelitian adalah percobaan dengan Rancangan Acak Lengkap dengan perlakuan T1= yoghurt probiotik, T2= yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) 20% dan T3 = T2 + 0,5% stevia, dengan 3 ulangan (v/v). Variabel yang diamati diantaranya aktivitas emulsi, stabilitas emulsi, turbiditas, serta warna ditinjau dari indeks keputihan (WI) dan indeks kekuningan (YI). Hasil penelitian menunjukkan bahwa fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) evaporasi dan bahan pemanis stevia memberikan perbedaan yang nyata (P0,05) terhadap rata-rata aktivitas emulsi, perbedaan yang sangat nyata terhadap rata-rata indeks keputihan dan indeks kekuningan (P0,01) dan tidak memberikan perbedaan nyata (P0,05) terhadap rata-rata stabilitas emulsi dan turbiditas yoghurt sinbiotik. Disimpulkan bahwa fortifikasi kulit buah naga merah (Hylocereus polyrhizus) 20% dan bahan pemanis stevia 0,5% dapat memperbaiki sifat emulsi yoghurt sinbiotik.
Co-Authors Agus Susilo Andri Hermanto Aris Sri Widati Dedes Amertaningtyas Esti Wahyuni Fina Faleha Firdiatila Ibrahim Tambunan JANNAH, MIFTAHUL K Ghozi Khoiruman Khoiruman Khothibul Umam Al Awwaly Khotibul Umam Al Awaly Manik Eirry Sawitri Manik Sawitri Masdiana Ch. Padaga Masdiana Ch. Padaga Mulia W. Apriliyani, MP Mulia Winirsya Apriliyani Nanda Nabilah Puput Nurul Hidayah Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Rachman Hartono Ria Ayunda Puspitasari Ria Dewi Andriani Ria Dewi Andriani Rista Nur Diningtyas Siti Khoirul Zanah Tama Mayna Kusuma Ningrum Teguh Hadi Waluyo Theresia Wahyu Lebdo Palupi Tita Swastikaningrum Tri Eko Susilorini Umi Wisaptiningsih Yusron Sugiarto