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All Journal Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Media Gizi Mikro Indonesia Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Media Gizi Indonesia (MGI) Livestock and Animal Research GIZI INDONESIA Animal Production : Indonesian Journal of Animal Production Caraka Tani: Journal of Sustainable Agriculture Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Journal of Maternal and Child Health PRIMA: Journal of Community Empowering and Services Nusantara Science and Technology Proceedings AgriHealth: Journal of Agri-food, Nutrition and Public Health Journal of Health and Nutrition Research Proceeding Muhammadiyah International Public Health and Medicine Conference Media Penelitian dan Pengembangan Kesehatan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Adi Magna Patriadi Nuhriawangsa
Program Studi Peternakan, Fakultas Pertanian Universitas Sebelas Maret Jl. Ir. Sutami 36A Surakarta 57126
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Buletin Peternakan

 1 
Komposisi Kimia Daging Itik Afkir yang Diberi Pakan dengan Frekuensi Berbeda Lilik Retna Kartikasari; Adi Magna Patriadi Nuhriawangsa; Adi Ratriyanto
Buletin Peternakan Vol 27, No 4 (2003): Buletin Peternakan Vol. 27 (4) November 2003
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v27i4.1481

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Pengaruh Peredaman Hipoklorit terhadap Total Bakteri Proteolitik dan Kandungan Protein pada Daging Ayam Broiler Adi Magna Patriadi Nuhriawangsa; Soeparno (Soeparno); Lies Mira Yusiati
Buletin Peternakan Vol 28, No 1 (2004): Buletin Peternakan Vol. 28 (1) Februari 2004
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v28i1.1488

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Pengaruh Bakteri Penghasil Fitase pada Pakan Campuran Wheat Pollard terhadap Performan Ayam Broiler Sajidan (Sajidan); Adi Magna Patriadi Nuhriawangsa; Adi Ratriyanto
Buletin Peternakan Vol 28, No 3 (2004): Buletin Peternakan Vol. 28 (3) Agustus 2004
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v28i3.1498

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MANFAAT PENAMBAHAN TEPUNG KUNYIT (Curcuma domestica Val) DAN TEPUNG JAHE (Zingiber officinale) TERHADAP KUALITAS BAKSO ITIK AFKIR DENGAN LAMA PENYIMPANAN YANG BERBEDA Indah Nur Lestarini; Novitasari Anggarawati; Adi Magna Patriadi Nuhriawangsa; Ratih Dewanti
Buletin Peternakan Vol 39, No 1 (2015): BULETIN PETERNAKAN VOL. 39 (1) FEBRUARI 2015
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v39i1.6153

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The aim of the research was to determine the advantage of tumeric flour (Curcuma domestica Val) and ginger flour (Zingiber officinale) addition on quality of culled duck meatball in different storage times. The materials were thigh duck, tumeric flour and ginger flour. The design used in experiment was a Completely Randomized Design (CRD) with factorial pattern 4x3 as the first factor was concentration of turmeric flour (0; 0.5; 1.0; 1.5%) and ginger flour (0; 1; 2; 3%) and the second one was storage time (0; 8; 16 hours). The result of the research showed that storage time affected (P<0.05) pH, tenderness and waterholding capacity. Concentration of tumeric flour and ginger flour affected tenderness.There was no interaction between those two factors on pH, water-holding capacity, tenderness,and total proteolitic bacteria. Concentration of turmeric flour 0,5% and ginger flour 1% with storage time during 0 hours gave the best result, with a pH value 6.49, tenderness 0.31, water-holding capacity 22.27, and a total proteolytic bacteria , 3.57x104. In conclusion, the finest result founded at 0.5% of turmeric flour and 1% of ginger flouraddition in meatball before storage.(Keywords: Culled duck, Ginger flour, Meatball, Storage time, Tumeric flour)
Quality of Mayonnaise Supplemented with Calamansi Peel Flour (Citrofortunella microcarpa) as a Potential Functional Food Afifah, Najla; Kartikasari, Lilik Retna; Nuhriawangsa, Adi Magna Patriadi
Buletin Peternakan Vol 49, No 2 (2025): BULETIN PETERNAKAN VOL. 49 (2) MAY 2025
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v49i2.100478

Abstract

This study aims to evaluate the physicochemical properties and consumer preferences of mayonnaise containing calamansi peel flour (Citrofortunella microcarpa) as a functional food ingredient. It used a completely randomized design (CRD) with four treatments: 0% (P0), 1.5% (P1), 3.0% (P2), and 4.5% (P3), each consisting of six replications. The observed parameters included antioxidant activity (DPPH, total phenolics), physical properties (pH, viscosity), and chemical properties (moisture, ash, protein, fat, carbohydrate, crude fiber content), as well as consumer preferences assessed through a hedonic test. The IC50 value for the antioxidant activity of calamansi peel flour was 723.92 ppm, while the total phenol content was 10.36 mg GAE/g. Increasing the level of calamansi peel flour raised the viscosity, moisture, ash, protein, carbohydrate, and crude fiber content of mayonnaise, but it decreased the fat content. In conclusion, the addition of 1.5% calamansi peel flour produces the finest quality mayonnaise and is regarded as acceptable by consumers as a functional food component. 
Co-Authors Abd. Rasyid Syamsuri Abda Abda Adi Ratriyanto Adi Ratriyanto afifah, najla Agung Budiharjo Agustin Widiastuti Ananda Septi Dwi Pamungkas Aryani, Vina Dinata Kamila Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Brian Wasita Brian Waskita Catur Retno Lestari Catur Suci Purwati Devi, Rhisma Mutiara Dhiah Putri Utami Farough Heidar Barido Fitria Dhenok Palupi Harsono Salimo Haruni, Diah Sekar Indah Nur Lestarini Inna Siswanti Saputri Kinanthi Dewi Mutiek Krisna Rendi Awalludin Lies Mira Yusiati Lilik Kartikasari, Lilik Lilik Retna Kartikasari Lilik Retna Kartikasari Lilik Retna Kartikasari Lilik Retna Kartikasari Mahra, Arifa Sofia Mohammad Fanani Mohammad Fanani Mohammad Fanani Muthmainah Muthmainah Novitasari Anggarawati Paramasari Dirgahayu Pratiwi Pratiwi Wulandari Pudjomartatmo Pudjomartatmo Pudjomartatmo Pudjomartatmo Rahardjo, Setyo Sri Ratih Dewanti Ratih Puspita Febrinasari Sajidan (Sajidan) Sajidan Sajidan Sajidan Sajidan Setyo Sri Rahardjo Sigit Yudhistira Soeparno Soeparno Tesa Rafkhani Tri Nugraha Susilawati USMAN, FAHMIL Vadira Rahma Sari Winny Swastike Winny Swastike Winny Swastike Yanita Listianasari