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All Journal agriTECH Jurnal Biologi Tropis SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Jurnal Pepadu Jurnal Veteriner
Baiq Rani Dewi Wulandani
Fakultas Peternakan Universitas Mataram
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The Water Content, Solubility, and Optical Properties of Whey-Gelatin Multilayer Films Enriched with Green Tea Powder Fahrullah Fahrullah; Bulkaini Bulkaini; Djoko Kisworo; Wahid Yiulianto; Baiq Rani Dewi Wulandani; Haryanto Haryanto
Jurnal Biologi Tropis Vol. 23 No. 4 (2023): October - December
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v23i4.5664

Abstract

This biodegradable packaging is designed to reduce the negative impact on the environment caused by plastic pollution, while still maintaining the shelf life, quality and safety of the packaged food products. The objective of this study was to analyse the moisture content, solubility and optical properties of whey-gelatin multilayer film enriched with green tea powder. This study was conducted experimentally, using a completely randomised design with four treatments and five replicates. The treatments consisted of P1: gelatin/whey-gelatin (G/WG); P2: gelatin/5% green tea powder/whey-gelatin (G/5% GTP/WG); P3: gelatin/10% green tea powder/ whey-gelatin (G/10% GTP/WG) and P4: gelatin/15% green tea powder/whey-gelatin (G/15% GTP/WG). The moisture content and solubility values of whey-gelatin multilayer films showed significant differences (P<0.01). Moisture content was 33.0204-35.3653%; solubility was 40.19-49.96%. The film enriched with 5% green tea powder (P2) produced the best values of moisture content of 34.3536%, solubility of 47.97% and optical (L*= 61.00; a*= -0.36 and b*= 22.58).
Viabilitas Bakteri Asam Laktat dan Aktivitas Antioksidan Yoghurt Susu Kambing dengan Penambahan Ekstrak Kacang Lebui (Cajanus sp.) Baiq Rani Dewi Wulandani; I Nyoman Tirta Ariana; Djoko Kisworo; Wahid Yulianto; Fahrullah Fatrullah; Haryanto KA
Jurnal Veteriner Vol. 26 No. 4 (2025)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19087/

Abstract

Kacang lebui (Cajanus sp.) merupakan jenis kacang-kacangan yang mengandung  antioksidan. Penelitian ini bertujuan mengetahui pengaruh ekstrak kacang lebui atau Lebui nuts extract (LNE) pada yoghurt dalam hal viabilitas bakteri asam laktat (BAL) dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial dengan dua faktor berbeda. Faktor pertama adalah yoghurt dengan LNE dan yoghurt tanpa LNE.  Faktor kedua adalah lama penyimpanan dalam lemari es 4ºC, yakni 1; 7; 14; 21 dan 28 hari. Setiap unit penelitian diulang tiga kali. Data yang diperoleh dianalisis dengan uji sidik ragam dan jika ada perbedaan antar perlakuan  dilanjutkan dengan uji jarak berganda Duncan. Parameter yang diukur adalah total BAL, tingkat keasaman (pH), aktivitas antioksidan, Total Titratable Acid (TTA), dan Total Phenolic Content (TPC) pada yoghurt susu kambing yang disimpan pada suhu 4oC. Hasil penelitian menunjukkan bahwa penambahan LNE 10% tidak berpengaruh nyata (P>0,05) terhadap viabilitas BAL. Viabilitas BAL yoghurt yang ditambahi LNE pada awal penyimpanan sebesar 98,06%, dibandingkan dengan yoghurt tanpa LNE (plain) sebesar 99,43%. Penambahan LNE berpengaruh nyata (P<0,05) terhadap pH dan TTA yoghurt. pH yoghurt yang ditambahi LNE mengalami penurunan hingga hari ke-21 dan mengalami kenaikan pH pada hari ke-28. Hal ini menyebabkan total asam pada yoghurt dengan LNE meningkat hingga penyimpanan hari ke-21 dan menurun pada hari ke-28.  Aktivitas antioksidan yoghurt plain (P0) dan yoghurt dengan LNE (P1) berbeda secara signifikan (P<0,05) hingga hari ke-28. Aktivitas antioksidan yoghurt dengan LNE (P1) lebih tinggi daripada yoghurt plain (P0) dengan hasil pada awal penyimpanan berturut-turut (P1) 76,29 ± 1,85 dan (P0) 60,81 ± 1,90. Hasil skreening kandungan total fenol menunjukkan bahwa fenol yoghurt dengan LNE lebih tinggi dibandingkan dengan yoghurt plain.  Dapat disimpulkan bahwa aktivitas antioksidan yoghurt susu kambing dengan LNE yang disimpan pada lemari es tetap lebih tinggi dan bertahan hingga satu bulan.
Mechanical Properties of Whey–Pectin Edible Films: The Role of Plasticizer Type Fahrullah Fahrullah; Rabyatul Auliah; Wahid Yulianto; Baiq Rani Dewi Wulandani; Bulkaini Bulkaini; Djoko Kisworo; Sukirno Sukirno
Jurnal Biologi Tropis Vol. 26 No. 2 (2026): April - Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i2.11900

Abstract

Whey protein has been identified as a potential film-forming material; however, its mechanical properties are limited. The objective of this study is to ascertain the impact of plasticizer type on the mechanical properties of edible films composed of whey-pectin. This study employed a completely randomized design (CRD) with three replications. The treatments consisted of three types of plasticizers, namely sorbitol, glycerol, and polyethylene glycol. The obtained data were analyzed using Analysis of Variance (ANOVA), and when significant differences were observed, Duncan’s Multiple Range Test (DMRT) was subsequently applied. The findings demonstrated that the type of plasticizer exerted a negligible influence (P > 0.05) on film thickness, which ranged from 0.15 to 0.16 mm. However, the type of plasticizer had a significant effect (P < 0.05) on tensile strength and elongation. The highest tensile strength was obtained with sorbitol, whereas the highest elongation was obtained with polyethylene glycol. The findings of this study suggest the existence of a trade-off relationship between tensile strength and elongation. Sorbitol has been demonstrated to produce a strong film, while polyethylene glycol has been shown to enhance flexibility.
KARAKTERISTIK FISIK FILM WHEY DENGAN PENAMBAHAN MINYAK ATSIRI KULIT LEMON Fahrullah Fahrullah; Fatimah Fatimah; Djoko Kisworo; Wahid Yulianto; Bulkaini Bulkaini; Sukirno Sukirno; Baiq Rani Dewi Wulandani
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 12 No 1 (2026): June 2026
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jitpi.v12i1.273

Abstract

Efforts to improve food quality, particularly those emphasizing sustainability and health aspects, have become a major focus in the food processing industry. This study aimed to determine the effect of different concentrations of lemon peel essential oil on the physical characteristics of whey-based films. The research was conducted using a Completely Randomized Design (CRD) with three replications. The treatments consisted of varying concentrations of lemon peel essential oil: 0% (L1), 2% (L2), and 4% (L3). Data were analyzed using Analysis of Variance (ANOVA), and when significant differences were observed, further analysis was performed using Duncan’s Multiple Range Test (DMRT). The results showed that the addition of essential oil had no significant effect (P>0.05) on film thickness and elongation, but had a significant effect (P<0.05) on tensile strength. The thickness values ranged from 0.14 to 0.16 mm, elongation ranged from 62.10% to 62.77%, and tensile strength ranged from 5.20 to 5.51 MPa. Increasing the concentration of essential oil tended to decrease the tensile strength of the film due to disruption of intermolecular protein interactions and the formation of a discontinuous phase within the film matrix. Meanwhile, the plasticizing effect of the essential oil contributed to increased film flexibility at certain concentrations, although it did not meet the minimum elongation standard. Thus, the addition of lemon essential oil affects the mechanical properties of whey-based edible films, particularly by reducing tensile strength.
Pemberdayaan ibu-ibu PKK melalui pelatihan produksi bakso daging sapi berbasis penyedap alami di Desa Banyumulek, Lombok Barat Fahrullah Fahrullah; Djoko Kisworo; Bulkaini Bulkaini; Wahid Yulianto; Baiq Rani Dewi Wulandani; Sukirno Sukirno; Fitrah Nurhidayah; Novita Fatmasari; Amrina Rosada; Dewi Anggraini
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 4 (2026): August (In Progress)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i4.40488

Abstract

Abstrak Meningkatnya kesadaran masyarakat akan pola makan sehat telah mendorong peningkatan permintaan terhadap produk daging olahan yang dibuat dengan perasa alami dan sedikit bahan tambahan sintetis. Namun, pengetahuan dan keterampilan praktis masyarakat dalam membuat bakso bebas monosodium glutamat (MSG) masih terbatas. Program pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan teknis anggota PKK di Desa Banyumulek, Kecamatan Kediri, Kabupaten Lombok Barat, Indonesia, dalam memproduksi bakso sapi bebas MSG dengan kandungan pengawet rendah sebagai usaha rumahan yang potensial. Program ini melibatkan 25 peserta dan menerapkan pendekatan pelatihan partisipatif yang terdiri dari sesi pendidikan, pelatihan formulasi produk, demonstrasi, praktik langsung, dan pendampingan. Efektivitas program dievaluasi menggunakan tes pra dan pasca pelatihan untuk menilai peningkatan pengetahuan, penilaian keterampilan praktis, serta survei kepuasan peserta berdasarkan skala Likert lima poin. Hasil menunjukkan peningkatan signifikan pada skor pengetahuan rata-rata peserta, dari 52,6% sebelum pelatihan menjadi 89,3% setelah pelatihan, yang mewakili peningkatan sebesar 36,7 poin persentase (69,8%). Evaluasi praktis menunjukkan bahwa 88% peserta mencapai kinerja terampil atau sangat terampil dalam memproduksi bakso sapi bebas MSG. Skor kepuasan peserta secara keseluruhan mencapai 4,80 dari 5, yang menunjukkan tingkat kepuasan yang sangat tinggi terhadap program pelatihan ini. Para peserta berhasil menerapkan bumbu alami dan kaldu buatan sendiri sebagai sumber alternatif rasa umami, sekaligus memahami pentingnya kebersihan dan sanitasi selama proses produksi. Temuan ini menunjukkan bahwa pelatihan partisipatif secara efektif memperkuat kapasitas masyarakat, meningkatkan kompetensi pengolahan pangan, serta mendukung pengembangan usaha pangan berbasis ternak skala rumah tangga yang lebih sehat, aman, dan kompetitif dengan potensi pasar yang lebih baik serta keberlanjutan jangka panjang. Kata kunci: bakso; umami; pemberdayaan masyarakat; pelatihan partisipatif. Abstract Growing public awareness of healthy diets has increased demand for processed meat products made with natural flavourings and minimal synthetic additives. However, community knowledge and practical skills in producing monosodium glutamate (MSG)-free meatballs remain limited. This community service programme aimed to improve the knowledge and technical skills of members of the Family Welfare Movement in Banyumulek Village, Kediri District, West Lombok Regency, Indonesia, in producing MSG-free beef meatballs with low preservative content as a potential household business. The programme involved 25 participants and applied a participatory training approach consisting of educational sessions, product formulation training, demonstrations, hands-on practice, and mentoring. Programme effectiveness was evaluated using pre- and post-tests to assess knowledge improvement, practical skill assessments, and participant satisfaction surveys based on a five-point Likert scale. The results showed a substantial increase in participants' average knowledge score from 52.6% before training to 89.3% after training, representing an improvement of 36.7 percentage points (69.8%). Practical evaluation indicated that 88% of participants achieved skilled or highly skilled performance in producing MSG-free beef meatballs. The overall participant satisfaction score reached 4.80 out of 5, indicating a very high level of satisfaction with the training programme. Participants successfully applied natural spices and homemade stock as alternative sources of umami flavour while understanding the importance of hygiene and sanitation throughout the production process. These findings demonstrate that participatory training effectively strengthens community capacity, enhances food processing competencies, and supports the development of healthier, safer, and more competitive household-scale livestock-based food enterprises with improved market potential and long-term sustainability. Keywords: meatball; umami; comunity empowerment; participatory training.
Co-Authors Amrina Rosada Azhary Noersidiq Bulkaini (Bulkaini) Dewi Anggraini Dinda Komala Citra Djoko Kisworo Djoko Kisworo Endang Sutriswati Rahayu Fahrullah Fahrullah Fatimah Fatimah Fitrah Nurhidayah HARYANTO Haryanto Haryanto Haryanto KA I Gusri Lanang Media I Ketut Sumadi I Nyoman Sumerta Miwada I Nyoman Tirta Ariana Jurnal Pepadu Liana Dewi maesa dita ulpiana Maesa Dita Ulpiana Novita Fatmasari Rabyatul Auliah Ryan Aryadin SUKIRNO Sukirno Sukirno Twen O. Dami Dato Tyas Utami uhubdy uhubdy Vebera Maslami Wahid Yiulianto Wahid Yulianto Wahid Yulianto Wiwin Anggraini Yustinus Marsono Zuhaeratun Anwariah