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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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Influence of Lechitine Coating in Edible Film of Whey Protein Application at Gouda Cheese Evaluated From Its Water Activity, Adhesion and Manik Eirry Sawitri; Abdul Manab; Khothibul Umam Al Awwaly; Tita Swastikaningrum
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.954 KB)

Abstract

The aim of this research was to find out the best treatment for the lechitin coating evaluated from water activity, adhesion and microstructure of Gouda cheese surface.  Result of the research showed that treatment of lechitin coating at different concentration gave a significant effect ( P<0.05) on water activity of Gouda cheese (0.484±0.0415 – 0.504±0.0408) and didn’t give a significant effect on adhesion (2.470±0.0332 – 2.493±0.0310) edible film of whey protein. Microstructure of Gouda cheese surface showed different picture at every treatment, it was shown with colour indicator at edible film of whey protein. Lechitin 0.6% more able to improve adhesion edible film of whey protein and coating coverage at surface of  Gouda cheese, so that Aw of Gouda cheese can inhibit bacteria, mould and yeast growth. Keywords: Lechitin, edible film of whey protein, water activity, adhesion, and microstructure
The Organoleptic Quality (Crispiness and Taste) of Rambak Cracker From Rabbit Skin on The Different Technique of Fur Picking Dedes Amertaningtyas; Masdiana Ch. Padaga; Manik Eirry Sawitri; Khothibul Umam Al Awwaly
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

This objective of this research was compare the different technique of fur picking (liming and boiling) in the organoleptic quality rambak cracker from rabbit skin on crispiness and taste. The benefit of this study is becoming useful information in the quality of rambak cracker from rabbit skin and another animal skin on the organoleptic quality (crispiness and taste). Material of this research were 20 drying rabbit skin 5 – 6 months old. This research applied the experiment research with t test analize to compare the different technique of fur picking. The independent variables of this research are crispiness and taste on rambak cracker from rabbit skin. The research result showed that the different technique of fur picking had highly significant effect (P<0,01) on crispiness. The best result was liming technique of fur picking. They were characterised by sensory evaluation (crispiness) was 4 score, showed that the panelist prefered rambak cracker with liming for fur picking. Therefore, the taste in the sensory evaluation was non significant which in liming and boiling technique. In conclusion, we must use liming (4%) to produce high quality of rambak cracker from rabbit skin or another animal skin (cow, buffalo, chicken or fish).   Keywords : rambak cracker, rabbit skin,organoleptic quality
Study on Physico-chemical Quality of Beef In The Market of Malang City Heru Prasetyo; Masdiana Ch Padaga; Manik Eirry Sawitri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.734 KB) | DOI: 10.21776/ub.jitek.2013.008.02.1

Abstract

Results of this research indicate that the physical qualities of the beef include the average value of pH 5.6 for Dinoyo market; Blimbing market was 5.7; Besar market was 5.6. Average WHC values of Dinoyo market was 36.13%; 30.79% for Blimbing market, and 29.67% for Besar market. Average texture value of Dinoyo market was 10.56%, 12.82% for Blimbing market; and 12.89% for Besar market. As for the chemical quality include the value of the average moisture content of 77.65% for Dinoyo market; 76.05% for Blimbing market, and 76.03% for Besar market. Value of the average fat content was 14.7% for Dinoyo market; 14.34% for Blimbing market, and 15.43% for Besar market. The value of an average protein content was 18.26% for Dinoyo market; 18.1% for Blimbing market, and 19.19% for Besar market. Key words: beef, pH, WHC, texture, water, fat, protein
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 : Postgraduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2021.009.02.05

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
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.
Pengaruh Waktu Penyimpanan Seasoning Whey Kefir terhadap Kualitas Fisik, Kimia dan Mikrobiologis Meilan Archadiya; Lilik Eka Radiati; Manik Eirry Sawitri
Jurnal Agripet Vol 21, No 1 (2021): Volume 21, No. 1, April 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v21i1.19406

Abstract

ABSTRAK. Mutu produk seasoning whey kefir sangat dipengaruhi oleh kualitas bahan baku, proses pengolahan, proses fermentasi dan waktu penyimpanan. Perubahan nilai gizi dapat terjadi karena proses penyimpanan yang akan mempercepat kerusakan terhadap produk seasoning whey kefir. Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Metode penelitian yang digunakan adalah eksperimen laboratorium dengan pola Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 6 ulangan. Perlakuan yang dicobakan yaitu waktu penyimpanan 0 hari (P0), 7 hari (P1), 14 hari (P2), 21 hari (P3) dan 28 hari (P4). Analisis data menggunakan Analysis of Variance (ANOVA). Hasil analisis menunjukkan bahwa perlakuan waktu penyimpanan memberikan perbedaan yang sangat nyata (P0,01) terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Disimpulkan bahwa penggunaan seasoning whey kefir dapat bertahan dan layak untuk dikonsumsi selama 14 hari penyimpanan pada suhu refrigerator (0-4C) dengan nilai total asam laktat 1,12%, pH 4,30, kadar protein 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml dan Angka Kapang Khamir (AKK) 2,92 log cfu/ml. (The effect of storage period on the physical, chemical and microbiological qualities) ABSTRACT. Seasoning whey kefir quality is strongly in fluenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to prolonge storage which will accelerate deterioration of seasoning whey kefir. This study aims to determine the effect of storage period on total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The research method used was a laboratory experiment with a Completely Randomized Design (CRD) consisting of 5 treatment and 6 replications. The treatment tested was storage period 0 days (P0), 7 days (P1), 14 days (P2), 21 days (P3) and 28 days (P4) on whey kefir seasoning. The data were analyzed using Analysis of Variance (ANOVA). The result showed that as the storage period gave a very significant difference (P0.01) to total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The use of whey kefir seasoning can last and are suitable for consumption during a period of 7-14 days of storage at refrigerator temperature (0-4C) with the total value of lactic acid 1,12%, pH 4,30, protein content 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml, mold and yeast 2,92 log cfu/ml.
Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extract Andriani, Ria Dewi; Sawitri, Manik Eirry; Widayanti, Vindhya Tri; Manab, Abdul; Rahayu, Premy Puspitawati; Prasasti, Finna; Saleha, Rischa Amalia
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.1

Abstract

Yogurt is a synbiotic yogurt made from a combination of probiotics and prebiotics, so the addition of bawang dayak extract (Eleutherine palmifolia (L) Merr) improved the functional properties of the synbiotic yogurt. The research objective was to analyse the physicochemical properties of yogurt synbiotic enriched with bawang dayak extract. The physicochemical properties, pH, acidity, syneresis and water holding capacity were analysed. This research used a completely randomized design (CRD), which consisted of 4 treatments and 3 replications with various concentrations of bawang dayak extract (T0 = 0%, T1 = 1%, T2 = 4% and T3 = 6%). The main ingredients used were skim milk, fresh milk, yogurt starter (Lactobacillus bulgaricus, Streptococcus thermophilus) and bawang dayak extract. The results of this study showed that the pH, acidity and water holding capacity were not significantly different (p>0.05) among the treatments, while syneresis was highly significantly different (p<0.01) at the T3 (6%) concentration.
Interaction of Sambiloto (Andrographis paniculata) Bioactive Compound with Milk Protein (Whey and Casein) Through Molecular Docking and Molecular Dynamics Simulation as a Basis for Encapsulation Rahayu, Premy Puspitawati; Sawitri, Manik Eirry; Setiawan, Dwi; Yunita, Citra Nurma
Jurnal Penelitian Pendidikan IPA Vol 10 No 7 (2024): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i7.7696

Abstract

This research aims for developing immune-boosting products necessary. The active ingredient in Andrographis paniculate (AP) acts as an immunostimulant which can improve the work of the immune system. The first stage of research was a collection of bioactive compounds from KnapSack database of Kanaya, Dr. Duke's Phytochemical and Ethnobotanical were compiled and selected based on the online pass results of each bioactive compound as an immunomodulator and 10 active compounds were obtained which will be continued. The second stage of research was a docking molecular between whey proteins (β-lactoglobulin and α-lactalbumin) with active compounds from AP and casein (α-Casein, β-Casein, and κ-Casein). The highest binding affinity was obtained for α-Casein with Neoandrographolide at -9.2 Kcal/mol. The results of the complex α-Casein with Neoandrographolide (CC) and α-Casein with Neoandrographolide ultraheat (CCT) support the research, namely to function α-Casein as an encapsulant well as a transporter or drug delivery of Neoandrographolide without changing the conformation of casein and disturbing its function. However, the conformation of casein will change drastically during ultraheat treatment to maintain the conformation and binding with the Neoandrographolide ligand. In addition, it supports the simulation results of single α-Casein at ultraheat temperatures which show conformational stability that is not much different from single α-casein and complexes at physiological temperatures
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