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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Indonesian Tourism and Development Studies Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Teknologi Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Agripet
Manik Eirry Sawitri
Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Environmental Science Materials Science & Nanotechnology Physics Social Sciences Other

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The Effect of Antimicrobial Addition to Protein Whey Based Edible Film on the Gouda Cheese Physical Quality During Ripening Andriani, Ria Dewi; Sawitri, Manik Eirry; Al Awwaly, Khothibul Umam; Manab, Abdul
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this study was to identify the effect of the addition of antimicrobial agent (benzoic and propionic acid) to protein whey based edible film on the Gouda cheese physical quality during ripening. The functional properties of Gouda cheese was analyzed, including colour, texture and microstructure. The results revealed that the addition of benzoic and propionic acid gave significant effect statistically (p<0.05) on yellowness (b*), but insignificant effect (p>0.05) on texture, brightness (L*) and redness (a*) of Gouda cheese. The results also showed that ripening time significantly affected (p<0.05) on texture and brightness (L*) of Gouda cheese, but did not affect on redness (a*) and yellowness (b*). Microstructure of Gouda cheese with the addition of benzoic acid indicated that the dispersion of fat globules was more uniform, meanwhile the dispersion of matrix protein was more uniform with the addition of propionic acid. Generally, microstructure of Gouda cheese showed that the dispersion of fat globules and matrix protein was more uniform in four months ripening time.Keywords: Edible Film, Protein Whey, Gouda Cheese, Antimicrobial agent
Microbiological Qualities (TPC, Enterobacteriaceae, Staphylococcus aureus) of Fresh Milk from Subdistrict Krucil Probolinggo Dwi Cahyono; Masdiana Ch. Padiaga; Manik Eirry Sawitri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (99.913 KB) | DOI: 10.21776/ub.jitek.2013.008.01.1

Abstract

The aim of this study was to know the protein content and amino acid profile of filial Etawah and castrated Boer goat meat. The results were expected to be used as information about protein content and amino acid composition of filial Etawah and filial castrated Boer goat meat and  as a reference for further experiment about different livestock. The material of the research were loin meat, front  and back thigh of filial Etawah and filial castrated Boer goat meat. Data were analysed with t-test. The results showed that castrated filial Boer goat meat had significantly higher protein content  and 7 essensial amino acids namely lysine, leucine, arginine, phenylalanine, isoleucine, valine and histidine compared to the one from filial Etawah goat meat.
The Quality of Rambak Cracker from Rabbit Skin (Water Content and Swelling Power) using The Different Technique of Fur Picking Dedes Amertaningtyas; Masdiana Ch. Padaga; Manik Eirry Sawitri; Abdul Manab; Khothibul Umam Al-Awwaly
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

This objective of this researchwas to compare the different technique of fur picking (liming and boiling) inthe quality rambak cracker from rabbit skin on water content and swelling power.Materials of this research were 20 drying rabbit skin 5 – 6 months old. The tTest was using to compare the different technique of fur picking. Theindependent variables of this research were water content and swelling power onrambak cracker from rabbit skin. The result showed that the different techniqueof fur picking had highly significant effect (P<0.01) on water content and  expanding rate. The best result was limingtechnique of fur picking. It had the following properties: Water content of 1.5922% and expending rate of 855.3798 %. The conclusion showed that the use limingof 4% produced high quality of rambak cracker from rabbit skin or anotheranimal skin (cow, buffalo, chicken or fish). Keywords: rambak cracker, rabbit skin, water content,expanding rate
Studi Interaksi Kompleks Inulin dan Fraksi Kasein Melalui Analisis In-Silico dan Molecular Docking Sebagai Dasar Pengembangan Prebiotic Fermented Milk Manik Eirry Sawitri; Sasangka Prasetyawan
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 1 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1018.284 KB) | DOI: 10.21776/ub.jitek.2019.014.01.2

Abstract

Penelitian ini dilakukan untuk menentukan interaksi terbaik kompleks inulin dengan fraksi kasein yaitu kasein-α, kasein-β dan kasein-kappa sebagai dasar pengembangan  prebiotic fermented milk. Materi penelitian berupa sampel data struktur protein yaitu fraksi kasein dimodelkan menggunakan webservice I-TASSER dan sampel data struktur Inulin diambil dari PUBCHEM database dengan ID:CID 24763. Molecular Docking dilakukan dengan PatchDock algorithm dan pengamatan Molecular Visualization dilakukan dengan PyMol 1.3(Educational version). Hasil pengamatan menunjukkan bahwa Binding Energy yang diperlukan untuk memetabolisme sebuah sistem terikat menjadi bagian yang terpisah mempunyai energi potensial yang lebih rendah daripada bagian penyusunnya.  Interaksi kompleks Inulin dengan kasein-kappa menghasilkan binding energy terendah yaitu sebesar -36,81 Kcal/mol dibandingkan dengan interaksi kompleks Inulin dengan kasein-α binding energynya sebesar -29,55 Kcal/mol dan interaksi kompleks Inulin dengan kasein-β binding energynya sebesar -29,88 Kcal/mol. Kompleks ikatan molekul Inulin dengan kasein-kappa berada dipermukaan kasein-kappa, distabilkan oleh ikatan hidrogen dan interaksi hidrophobik seperti GLN-75, ALA-92, ASN-74, ASN-73, ILE-72, PHE-38, ARG-37, LYS-34,ASP-35 dan GLU-36. Kesimpulan penelitian adalah molecular docking dapat dibuktikan bahwa interaksi terbaik yaitu Inulin membentuk kompleks dengan fraksi kasein-kappa untuk pengembangan prebiotic fermented milk.
Quality of Milk Pasteurized Produced By UD. Gading Mas During Storage in Refrigerator Manik Eirry Sawitri; Abdul Manab; Masdiana Ch. Padaga; Tri Eko Susilorini; Umi Wisaptiningsih; K Ghozi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 2 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of this research was to study pasteurized milk quality produced by UD. Gading Mas on pH, Acidity, alcohol test and TPC during 5 days storage in refrigerator. On first day showed that  weight mass 1,06 (w/w); fat content 2,00 (g/100g),  protein content 3,02  (g/100g), Zn 1,67 ppm, Cu<0,005 ppm, Pb 0,02 ppm,  As  0,0120 ppm, Hg< 0,0002 ppm, Sn 1,60 ppm dan Cd < 0,001 ppm and organoleptic test included color, flavor and taste were normal. Pasteurized milk characteristic during 5 days refrigeration for pH were 6,57;6,58;6,73;6,60 and 6,50 respectively. Acidity were 1,147 %, 0,145 %, 0,145%, 0,157 %, 0,156 % and 0,175  % respectively. TPC were 6,16 x 101, 1,2. 104; 3,15.104, 0,42.106 and 3,5.108 respectively. It concluded that pasteurized milk produced by UD Gading Mas fulfilled SNI quality standard based on weight mass, pH, acidity, fat, protein, heavy metal content, organoleptic test and TPC.   Keywords: pasteurized milk, quality, refrigerator
The Effect of CaCl2 as The Cross Linked Agent on Physic and Chemistry Properties of Whey Protein Edible Film Manik Eirry Sawitri; Abdul Manab; Siti Khoirul Zanah
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The  aim of this research was to know effect percentage CaCl2 addition as the cross linked agent on physic and chemistry properties of whey protein edible film. The design of this research was completely randomized design, consisted of four treatments: C1 (CaCl2 0.15%), C2 (CaCl2 0.20%), C3 (CaCl2 0.25%) and C4 (CaCl2 0.30%) which each treatment had three repetitions. The variables were water vapor permeability (wvp), protein solubility, microstructure and electroforetic. The result showed that there was highly significant effect (P<0.01) of the addition CaCl2 on the wvp and protein solubility. C2 treatment gave lower wvp value and protein solubility. CaCl2 addition gave structure of edible film look like porous and not flat on its surface. The electroresis look occured at band more thin with molecular weight 14-18 kDa.   Keywords: edible film whey prtein, CaCl2
The Study on Gelatine Addition to Acidity, pH, Water Holding Capacity and Syneresis of Yogurt Manik Eirry Sawitri; Abdul Manab; Theresia Wahyu Lebdo Palupi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 1 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objective of this study to find out the effect of gelatine addition as a stabilizer on acidity, pH, water holding capacity, and syneresis of yogurt. The material of these research were yogurt made from skim milk with 14% of total solid, yogurt starter which combination of Lactobacillus bulgaricus and Streptococcus thermophillus (1:1), and gelatine as a stabilizer. The method was experiment using Randomized Block Design, which the factor was the gelatine percentage (w/v) of 0 % (G0), 0.2% (G2), 0.4 % (G4), and 0.6 % (G6). The observed variables were syneresis, water holding capacity, acidity, and pH. Data was subjected to analysis of variance followed by Duncan’s Multiple Range Test. The result of analysis variance showed that the addition of gelatine did not gave  a significant effect (P>0.05) on acidity, significant effect (P<0.05) on pH and highly significant effect (P<0.01) on syneresis and water holding capacity of yogurt. It was concluded that the addition of gelatine as a stabilizer influences pH, water holding capacity and syneresis but gave no influence acidity of yogurt. The addition of 0,6% gelatine as a stabilizer could produce yogurt with low syneresis, high water holding capacity, and the normal pH. Keywords: Yogurt, gelatine, acidity, pH, water holding capacity, syneresis
The Effect of Tallow As Lipase Inducer on Total of Aspergillus Niger, Lipolitic Activity and Lipase Yield Manik Eirry Sawitri; Abdul Manab; Khotibul Umam Al Awaly; Rista Nur Diningtyas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objectives of this research was to determined of tallow addition with different concentration as lipase Aspergillus niger inducer to total of A. niger, lipolitic activity and lipase yield. The result showed that tallow addition as inducer in the lipase A. niger production gave no significant effect on total of A. niger (5.3 x 107 – 1.7 x 108 cfu/gram) in the medium. Tallow addition gave a highly significant effect on lipolytic activity and yield of lipase A. niger. Lipolytic activity ranged between 32.0354 – 53.1197 U/mg protein, while the yield of lipase was 6.6418–7.8941 µg/ml. The conclusion of this research was the addition of tallow for 8% as the lipase inducer of A. niger on lipase production was  more effective to obtain the optimal result. Keywords : Tallow, lipase, inducer, Aspergillus niger
Kajian konsentrasi kefir grain dan lama simpan dalam refrigerator terhadap kualitas kimiawi kefir rendah lemak Manik Eirry Sawitri
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 21, No 1 (2011)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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Abstract

 Abstract :  1), 2percent (G2)dan 3 percent (G3)of milk volume and the second factor was storage time in refrigerator which were 0day(L0),7days(L7),14days(L14), 21 days(L21) and 28 days(L28 Keywords: kefir grains, storage time, refrigerator, low fat kefir). The variables measured were fat, protein, and alcohol content of kefir. Data were analyzed by analysis of variance and continued with Duncan.  The results of research showed that concentration of kefir grains and storage time in refrigerator had highly significant effect (P<0,01) on protein and alcohol content of kefir. Both treatment did not have significantly effect (P>0,05) on fat content of kefir. Interaction between both treatments had highly significant effect (P<0,01) on alcohol content of kefir.The conclusion of this research was apply 1 percent of kefir grains and maximum storage time in refrigerator for 21 days to produce kefir which appropriate with standard of fermentation milk.The objective of this research was to find out the influence of low fat milk in kefir processing with examined concentration on kefir grains and storage time in refrigerator to the fat, protein and alcohol content. This research was also to determined the concentration of kefir grains which appropriate to the standard of fermentation milk and as an information for practician and industry related to the research product. The materials used kefir that made from low fat milk (1% fat content), the research method was using Factorial Randomized Block Design (3X5). The first factor was concentration of kefir grains which were 1 percent(G 
Principles of Rural Tourism Development in Krisik Village, East Java: The Perspectives of Local Community Aulanni'am Aulanni'am; Anik Martinah Hariati; Manik Eirry Sawitri; Masdiana Chendrakasih Padaga; Dyah Kinasih Wuragil; Luchman Hakim
Journal of Indonesian Tourism and Development Studies Vol. 9 No. 2 (2021)
Publisher : Program Pascasarjana

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Abstract

The research aimed to identify the local community perception in Krisik Village in Blitar Regency as a fundamental aspect of rural tourism planning and development. Three points were accepted as basic principles in rural tourism development, namely acceptance of rural tourism as an alternative to rural economic machine growth, promoting indigenous knowledge as a philosophy and value of rural tourism program implementation, and strengthening community-based tourism implementation in rural tourism programs Krisik Villages. Community involvement was a crucial issue in rural tourism planning and development.  In the limitation of human resources, the assistance of the university to support and increase human resources capacity in rural tourism development was important.Keywords: Ecotourism, community perception, tourism planning, tourism development
Co-Authors Abdul Manab Abdul Manab Agus Susilo Archadiya, Meilan Aulanni'am Aulanni'am Dedes Amertaningtyas Dwi Cahyono Dwi Setiawan Dyah Kinasih Wuragil Hariati, Anik Martinah Heru Prasetyo K Ghozi Khothibul Umam Al Awwaly Khotibul Umam Al Awaly Lilik Eka Radiati Luchman Hakim Masdiana Ch Padaga Masdiana Ch. Padaga Masdiana Ch. Padaga Masdiana Ch. Padiaga Masdiana Chendrakasih Padaga Nanda Nabilah Prasasti, Finna Premy Puspitawati Rahayu Ria Dewi Andriani Rista Nur Diningtyas Saleha, Rischa Amalia Sasangka Prasetyawan Siti Khoirul Zanah Tama Mayna Kusuma Ningrum Theresia Wahyu Lebdo Palupi Tita Swastikaningrum Tri Eko Susilorini Umi Wisaptiningsih Vindhya Tri Widayanti, Vindhya Tri Yunita, Citra Nurma