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All Journal International Journal of Advances in Applied Sciences Jurnal Pangan dan Gizi International Journal of Science and Engineering (IJSE) JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Animal Agricultural Journal Journal of Nutrition College Gemawisata: Jurnal Ilmiah Pariwisata Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian JITEK (Jurnal Ilmiah Teknosains) Jurnal Aplikasi Teknologi Pangan JMM (Jurnal Masyarakat Mandiri) Sains Natural: Journal of Biology and Chemistry Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology AgriHealth: Journal of Agri-food, Nutrition and Public Health Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Jurnal Teknologi Pangan Gema Wisata Eduvest - Journal of Universal Studies Science Technology and Management Journal (STMJ) Jurnal Agripet

Bambang Dwiloka

Food Technology Department, Faculty Of Animal And Agricultural Sciences, Diponegoro University

Author-ID : 3637416

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Veterinary Other

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PENGARUH PERENDAMAN DALAM TEH HIJAU DAN TEH HITAM TERHADAP KADAR AIR, KADAR LEMAK, KADAR PROTEIN, DAN MUTU HEDONIK TELUR ITIK REBUS Kurniati, Dwitya; Bintoro, Valentinus Priyo; Dwiloka, Bambang
Journal of Nutrition College Vol 9, No 3 (2020): Juli
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v9i3.26947

Latar belakang : Telur itik merupakan bahan pangan asal hewani yang memiliki kandungan zat gizi lengkap. Selain kandungan protein tinggi, kandungan lemak dalam telur itik juga cukup tinggi. Oleh karena itu perendaman dalam teh hijau dan teh hitam diharapkan mampu menurunkan kadar lemak dengan adanya katekin dalam teh, serta tanin teh yang bersifat menyamak kulit telur diharapkan mampu memberikan warna yang menarik, mencegah penguapan air pada telur dan mencegah masuknya bakteri maupun kapang pada telur.Tujuan: Penelitian ini bertujuan untuk mengetahui kadar air, kadar lemak, kadar protein, dan mutu hedonik dari telur itik rebus dengan perendaman dalam teh hijau dan teh hitam.Metode : Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 7 kali pengulangan. Penelitian ini terdiri dari 3 perlakuan berupa perbedaan jenis larutan perendaman yang meliputi T0:kontrol, T1:teh hijau, dan T2:teh hitam. Analisis data yang digunakan yaitu Analisis of Varian (ANOVA) pada taraf signifikansi 5%.Hasil : Hasil menunjukkan bahwa telur itik rebus dengan perendaman dalam teh hijau dan teh hitam Â memberi pengaruh nyata (p<0,05) terhadap kandungan kadar air, kadar lemak, kadar protein, tekstur, dan overall.Simpulan: Perlakuan perendaman dalam teh hijau memberikan hasil terbaik karena dapat menurunkan kadar air, kadar lemak, dan mempengaruhi tekstur telur itik rebus. Â

KARAKTERISTIK SUSUT MASAK DAN HEDONIK SOSIS DAGING DADA DAN PAHA KALKUN (Meleagris gallopavo) Robby Rusdiansyah; Bambang Dwiloka; Yoyok Budi Pramono
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 1 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i1.12347

This study aims to determine the differences in the quality of cooking and hedonic losses based on commercial cuts of the carcass. The benefit of this research is to increase the diversification of food products based on turkey livestock and to obtain information regarding the different treatment of commercial carcass cuts on the quality of processed turkey meat. The experimental design used was a randomized block design (RBD) with 2 treatments of commercial pieces of carcass and thighs with 4 repetitions. The treatments given were (T1) breast meat and (T2) thigh meat. The parameters tested were cooking and hedonic losses which consisted of taste, aroma, color, texture, and overall. The results showed that the commercial cut of the carcass affected showing differences in the quality of cooking loss and hedonic quality of turkey sausage. Panelists liked the commercial cut sausages of breast carcass and gave the result that breast treatment could reduce cooking losses and thus increase the economic value of the product.

TOTAL BAKTERI, PH, DAN KADAR AIR DAGING AYAM BROILER SETELAH DIRENDAM DENGAN EKSTRAK DAUN SENDUDUK (Melastoma malabathricum L.) SELAMA MASA SIMPAN Melda Afrianti; Bambang Dwiloka; Bhakti Etza Setiani
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

The purpose of this study was to determine the number of bacteria, pH, and water content in broiler carcass with soaking senduduk leaf extract at 12 hours of storage at room temperature. The experimental design used was a completely randomized design (CRD) factorial with factor A as the concentration of senduduk leaf extract (a1 = 0%, a2 = 10%, a3 = 15%, and a4 = 20%) and factor B as shelf life (b1 = 6 hours and b2 = 12 hours). The results showed that broiler carcass soaked with senduduk leaf extract that gives real total bacteria effects. However, were not significantly affect the pH and water content. In broiler carsass is 3,21 x 103 total bacterial cfu / g after storage for 12 hours at room temperature. However, this number is still below the limit of microbial contamination (No. SNI. 01-6366-2000).

Bioaccumulation of Pb and Cd on Broiler Chicken Fed in Difference Diets Bambang Dwiloka; U. Atmomarsono; V. Priyo Bintoro; B. Widianarko
International Journal of Science and Engineering Vol 3, No 2 (2012)
Publisher : Chemical Engineering Diponegoro University

The study was aimed to compute Pb and Cd bioaccumulation in different organs of broiler. Carcass, heart, liver, gizzard, intestine, and excreta. The data were obtained from broiler reared in the litter cage. Four treatments of feed were given to the broiler chicken, i.e. T1 = X brand of commercial feed, T2 = Y brand of commercial feed, T3 = self-prepared feed without fish meal addition and T4 = self prepared feed without fish meal but contaminated with cadmium chloride (Cd.Cl2.4H2O). For each treatment, five broiler chicken were grouped each week (from week I up to week VI). Results of the first stage of this study was analyzed descriptively. A polinomial regression equation was used as an empirical model to describe the heavy metal bioaccumulation phenomenon in broiler carcasses. The quadratic equation turned out to be the most suitable model for describing the bioaccumulation of heavy metal in broiler carcasses. From the simulation, it was found that quadratic model fit to 61.31% and 54.17% bioaccumulation data of Pb and Cd respectively. According to the model, initially metal concentrations declined since the first week and started to rebound at the fifth week, both in terms of chronological and physiological age. The patterns of Pb and Cd bioaccumulation in this study can be used as a reference to determine the proper slaughter period. It can be concluded that for reducing the risk of metal contamination the proper slaughter time of the broiler is before the fifth week.

ISOLASI ENZIM AMILASE DARI KECAMBAH KACANG TUNGGAK (Vigna unguiculata) Elvina Maitri Pratantie; V. Priyo Bintoro; Bambang Dwiloka
JITEK (Jurnal Ilmiah Teknosains) Vol 7, No 1/Mei (2021): JiTek
Publisher : Universitas PGRI Semarang

Enzim amilase merupakan enzim yang berperan dalam proses pencernaan. Enzim amilase terdapat pada kecambah dari kacang-kacangan seperti kacang tunggak. Kacang tunggak merupakan salah satu jenis tanaman kacang-kacangan yang memiliki sumber protein nabati yang tinggi serta memiliki jumlah yang melimpah di Indonesia. Penelitian bertujuan untuk mengetahui pengaruh konsentrasi garam amonium sulfat dan lama inkubasi perkecambahan kacang tunggak yang optimal terhadap aktivitas enzim amilase. Penelitian dengan lama inkubasi perkecambahan kacang tunggak yang terdiri dari lima tingkatan yaitu 24 jam, 30 jam, 36 jam, 42 jam, dan 48 jam. Berdasarkan uji statistik yang dilakukan lama perkecambahan 24 jam menghasilkan aktifitas amilase 6,20Â±0,62 Unit/mL, protein 132,09Â±1,86 mg/mL, aktifitas spesifik 0,047Â±0,004 Unit/mg, dan pH 6,08Â±0,10; 30 jam menghasilkan aktifitas amilase 5,67Â±0,26 Unit/mL, protein 103,93Â±2,32 mg/mL, aktifitas spesifik 0,055Â±0,002 Unit/mg, dan pH 6,15Â±0,10; 36 jam menghasilkan aktifitas amilase 5,79Â±0,38 Unit/mL, protein 72,19Â±1,34 mg/mL, aktifitas spesifik 0,080Â±0,004 Unit/mg, dan pH 6,33Â±0,05; 42 jam menghasilkan aktifitas amilase 3,11Â±0,28 Unit/mL, protein 75,31Â±2,53 mg/mL, aktifitas spesifik 0,041Â±0,004 Unit/mg, dan pH 6,15Â±0,10; dan 48 jam menghasilkan aktifitas amilase 5,98Â±1,11 Unit/mL, protein 112,60Â±7,07 mg/mL, aktifitas spesifik 0,054Â±0,013 Unit/mg, dan pH 6,03Â±0,10. Hasil perkecambahan 36 jam menghasilkan aktifitas spesifik terbanyak.

Profil perlemakan darah ayam broiler yang diberi pakan tepung daun kayambang (Salvinia molesta) Destriana Meliandasari; Bambang Dwiloka; Edjeng Suprijatna
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 24, No 1 (2014)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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

The aim of this study was to determine the effect of alternative local feed ingredients kayambang leaf meal (Salvinia molesta) as a fibrous protein source in broiler diet composition on the production performance and blood lipid. The study used one hundred broiler chickens at 15 days old unsex with average weight 500 ± 6,99 g. The study used experimental completely randomized design with four treatments and five replications. Ration treatment was arranged for starter and finisher periods including T0 (ration without Salvinia molesta leaf meal); T1 (ration with 6% of Salvinia molesta leaf meal); T2 (ration with 12% of Salvinia molesta leaf meal); and T3 (ration with 18% Salvinia molesta leaf meal). The results showed that Salvinia molesta leaf meal treatment in broiler diet significantly (P <0.05) influenced body weight gain, feed conversion, and blood lipid. However, the treatment had no significant effect (P>0.05) on feed consumption and carcass percentage. The conclusion of the study was the use of Salvinia molesta leaf meal decreased the production performance of broiler chickens. In addition, the use of Salvinia molesta leaf meal in broiler rations increased blood lipid profiles although they were still within the normal limits. Keywords: Salvinia molesta, ration, performance, lipid, broiler

Opportunity and benefits of functional food from the sea: A Rewiew Paulus Damar Bayu Murti; Bambang Dwiloka; Ocky Karna Radjasa; James Ngginak
JURNAL SAINS NATURAL Vol. 11 No. 2 (2021): Sains Natural
Publisher : Universitas Nusa Bangsa

Functional food has been believed to prevent and reduce the possibility of chronic diseases such as obesity, diabetes, coronary heart disease, hypertension and cancer. The sea offers resources that can be used as a source of functional food. Research on bioactive compounds from marine life has been carried out, which have biological activity. For example, omega-3 consist of two types of acids, namely docosahexaenoic acid (DHA) and eicosapentanoic acid (EPA), which is contained in fish. Carotenoids and xanthophylls are abundant in macroalgae. Likewise with phenolic compounds and polysaccharides derived from algae. The protein hydrolysate from fish waste which is used as an alternative product has biological activity. Chitin and chitosan were extracted from crustacean shells and marine mollusk. Referring to the diversity of compound bioactivity from marine resources, this review emphasizes more on the potential of functional food ingredients owned by marine resources and their opportunities and benefits..Keywords:Â Functional food,Â Marine,Â Bioactive compounds,Â Chronic diseases,Â Biological activityABSTRAKPeluang dan manfaat pangan fungsional dari laut: Telaah PustakPangan fungsional telah dipercayai dapat mencegah dan menurunkan kemungkinan penyakit kronis seperti obesitas, diabetes, jantung koroner, hipertensi dan kanker. Laut menawarkan sumberdaya yang dapat dimanfaatkan sebagai sumber bahan pangan fungsional. Penelitian mengenai senyawa bioaktif dari biota laut sudah banyak dilakukan yang memiliki aktivitas biologis.Â Sebagai contoh, Omega-3 terdiri atas dua jenis asam yaitu asam dokosaheksaenoat (DHA) dan asam eikosapentanoat (EPA) yang terkandung pada ikan. Karotenoid dan xantofil yang banyak terkandung pada makroalga. Begitu pun dengan senyawa fenolik dan polisakarida yang berasal dari alga. Hidrolisat protein dari limbah ikan yang dimanfaatkan sebagai produk alternatif memiliki aktivitas biologis. Kitin dan kitosan yang diekstrak dari limbah cangkang krustasea dan moluska laut. Mengacu pada keragaman bioaktivitas senyawa dari sumberdaya kelautan, review ini lebih menekankan pada potensi bahan pangan fungsional yang dimiliki oleh sumberdaya kelautan serta peluang dan manfaatnya.Kata kunci : Pangan fungsional, Laut, Senyawa bioaktif, Penyakit kronis, Aktivitas biiologi

Peranan Daun Kumis Kucing (Orthosiphon stamineus Benth) dalam Mengeliminasi Kandungan Cd dan Pb pada Dada Ayam Broiler Bambang Dwiloka; Umiyati Atmomarsono; Valentinus Priyo Bintoro; Bhakti Etza Setiani
Jurnal Aplikasi Teknologi Pangan Vol 7, No 4 (2018): November 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Penelitian ini bertujuan untuk mengetahui dan menjelaskan pengaruh daun kumis kucing (Orthosiphon stamineus Benth) dalam mengeliminasi Cd dan Pb pada paha ayam broiler yang diberi pakan mengandung logam berat (Cd.Cl2.4H2O). Perlakuan yang diberikan adalah perendaman larutan daun kumis kucing yang diikuti dengan proses perebusan. Kandungan Cd dan Pb yang dilakukan dengan Atomic Absorption Spectrophotometer. Data logam berat yang diperoleh dianalisis statistik dengan Anova. Hasil penelitian membuktikan bahwa dada ayam broiler yang diberi pakan mengandung CdCl2.4H2O ternyata mengandung Cd dan Pb, walaupun masih di bawah Maximum Residu Limit (MRL). Perlakuan perendaman dalam larutan daun kumis kucing yang dilanjutkan dengan perebusan mampu menurunkan nilai Cd pada dada ayam broiler. Sementara dengan perlakuan perendaman dalam larutan daun kumis kucing dan pada perlakuan perebusan mampu menurunkan kandungan Pb pada dada ayam broiler. Kesimpulannya, kandungan Cd dan Pb pada daging ayam broiler dapat diturunkan melalui perendaman daun kumis kucing.The Effect of Orthosiphon stamineus Benth (OSB) Leaf in Reducing Cd and Pb Content on Breast Broiler ChickenAbstractThe feed containing heavy metal was provided to broiler feeds in order to detect the residue of Cd and Pb in chicken broiler breast. The treatments for eliminating the residue was conducted by the immersion in the distilled water containing cat whiskers leaf. The boiling of chicken meat was also conducted. The content of metals was analysed by Atomic Absorption Spectrophotometer (AAS). The data were analysed statistically by ANOVA. As results, Cd and Pb were able to be detected in the chicken breast meat although still below the Maximum Residue Limit (MRL). The treatment of immersion in the cat whiskers leafs extract plus boiling in the distilled water were significantly (P <0.05) decrease Cd content. Meanwhile the treatment of immersion in the cat whiskers leaf extract and boiling treatment using distilled water significantly (P <0.05) decreased Pb in chicken breast carcass. As conclusion, Cd and Pb might be reduced by the immersion in the cat whiskers extract.••••••

Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properties of Green Coconut Water Kefir Lita Lusiana Surja; Bambang Dwiloka; Heni Rizqiati
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research aims to determine the effect of High Fructose Syrup (HFS) addition to carbon dioxide (CO2) content, ethanol content and organoleptic properties of green coconut water kefir, and to determine the ideal HFS concentration for green coconut water kefir. Complete Randomized Design is used in this research with 5 treatments and 4 replications i.e. T0 (0% v/v HFS), T1 (2.5% v/v HFS), T2 (5% v/v HFS), T3 (7.5% v/v HFS), and T4 (10% v/v HFS). The CO2 content is measured by sodium carbonate (Na2CO3) titration, ethanol content is measured by distillation, while the organoleptic properties that included level of sourness, level of sweetness, soda sensation, sour aroma, and viscosity are done by 25 panelists. The results show that the addition of HFS is statistically gave significant effect to the CO2 content and organoleptic properties (P<0,05). However, the ethanol content, which analyzed using empirical model of quadratic polynomial regression, show that the addition of HFS is incompatible to the ethanol content of green coconut water kefir. The most optimal HFS concentration is 7.5% v/v, resulting CO2 content of 0.096%; ethanol content 1.545%; and desirable organoleptic properties, which are low level of sourness, high level of sweetness, very high soda sensation, low sour aroma, and high viscosity.

Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour Indri Iriana Putri; Bambang Dwiloka; Valentinus Priyo Bintoro
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

This research aimed to determine the addition of lesser yam flour on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour. This research was arranged using completely randomized design with 5 treatments and 4 replications consisted of 5 different lesser yam flour concentrations (0–30%) from total flour that had been used. Water content, texture, and crude fiber content were analyzed using Analysis of Variance (ANOVA) at 5% significance level and reducing sugar content was analyzed using regression equation. The result showed the addition of lesser yam flour can reduce water content. However, it can increase texture, crude fiber content, and reducing sugar content. As conclusion, the concentration of lesser yam flour affected the water content, texture, crude fiber, and reducing sugar in donut.

Co-Authors Abdul Rohman Rohman Adiwiratna, Paras Lintang Afrizal Muhamad Nur Aghnia Ulul Azmi Putri Ahmad Al-Baarri Ahmad Ni’matullah Al-Baarri Aliza, Zahra Nafa Amanda Pavita Purba Anggara Mahardika Anggun Novita Sari anissa fitria ningrum Antonius Hintono Antonius, Antonius Hintono Ardi, Rudi Prasetyo Arini, Annisa Shafa Putri Ayulianti Wakhidah B Widianarko B. E. Setiani B. Widianarko Bambang Sukamto Bethany, Rahma Vashti Bhakti Etza Setiani Bistyari, Ayunda Intan D. Karuniasih Destriana Meliandasari Destriana Meliandasari Dewi Tri Setyorini Dewi, Novita Sintya Dina Azalea Handayani Edjeng Suprijatna El Fayyadh, Muhammad Ariq Ghoniy Elvina Maitri Pratantie Erningtyas Elok Farhan Taufiqul Rahman Farhandhia Devangga Fatmah Fatmah Forsitawati, Fransiska Martaryza Frida Purwanti Frida Purwanti Grace Yana Hutasoit Hapsari, Aprilia Elok Kusumaning Hastrawirid, Rangga Wasi Hatta Mardhika Hendro Prawiro Heni Rizqiati Heni Rizqiati Heni Rizqiati Indri Iriana Putri Ingke Endrina James Ngginak Jundina Muthia Zakiy Kamil, Rafli Zulfa Khairina, Anisa Khusna Irsalina Kurnia Andhika Sari Kurniati, Dwitya Kusrahayu Kusrahayu Kusuma, Rudy Aditya Latifah, Aini atul Lita Lusiana Surja Luqman Chakim Luthfi D. Mahfudz Luthfi Hakim Mahacitra, Rima Adhika Mahardhika, Dhanty Amalia Megawangi Megawangi Melania Anindyajati Melda Afrianti Mohammad Aburizal Bahri Muhammad Arffan Arrayyan Muhammad Heru Purnomo Mukson Mukson Muliasari, Septia Nadhia Octaviyanti Narastyawan, Anggoro Rizky Neo Ferdiawan Niken Werdhosari Nova Damayanti Kurniawan Nur Hanifah Nurohmiasih, Nia Nurwantoro . Nurwantoro Nurwantoro Ocky Karna Radjasa Paulus Damar Bayu Murti Pranomo, Yoyok Budi Prantika, Lingga Prasasti, Rahel Nathania Prasasti Prawiro, Hendro Puji Nugroho Purwitasari, Lutfi R Budi Ramadhaningrum, Ilma Muliasari Rejeki Dewi Pramesti Renny Aprilliyani Robby Rusdiansyah Robby Rusdiansyah Sabella, Leony Dewi Santi Arum Pertiwi Savira Oktavina Cahyani Silvia Kumala Dewi Siti Susanti Siti Susanti, Siti Siwi Gayatri Sri Mulyani Sri Mulyani Sri Mulyani Sudjono, Elisabeth Febriane Lovita Susanto, Farrel Ihza Noer Syafiq Fahruzaky Syarifah Leismana Zahra Tandrian, Christian U Atmomarsono U. Atmomarsono Ulfi Nihayatuzzahro Ardiani Yasinta Umiyati Atmomarsono V P Bintoro V. Priyo Bintoro V. Priyo Bintoro Valentinus Priyo Bintoro Warsono Sarengat Yoga Pratama Yolanda Yunivia Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Zanuarizky Oryza Ramadhani

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