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Djoko Kisworo
Universitas Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Veterinary

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Karakteristik Fisik dan Nilai Organoleptik Sosis Daging Kuda Berdasarkan Level Subtitusi Tepung Tapioka (PHYSICAL CHARACTERISTICS AND ORGANOLEPTIC VALUESOF HORSE’S MEAT SAUSAGE BASED ON LEVEL SUBTITUTION OF TAPIOCA FLOUR) Bulkaini Bulkaini; Djoko Kisworo; Muhammad Yasin
Jurnal Veteriner Vol 20 No 4 (2019)
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 | Full PDF (104.062 KB) | DOI: 10.19087/jveteriner.2019.20.4.548

Abstract

The aim of the study was to determine the effect of the tapioca flour level substitution on physical characteristics and organoleptic values of sausage made of male horse’s meat.The material used was meat of 4.0-4.5 years old male horse and a number of spices in making sausages. This study was conducted in a One Way Completely Randomized Design with four treatments and three replications, namely P1 = Control (without tapioca flour); P2 = 15% tapioca flour; P3 = 30% tapioca flour and P4 = 45% tapioca flour. The data obtained were analyzed using analysis of variance. The treatments which significantly different were then continued analyzed using the Duncan New Multiple Range Test. The results showed that the level of tapioca flour substitution had a significant effect (P <0.05) on water holding capacity (WHC), color, aroma and texture of the sausage, while the cooking lost, tensile strength, pH, and taste were not affected significantly (P> 0.05). The substitution of 30% tapioca flour from the ingedients gave the highest value of horse’s meat sausages in WHC of (45.74 ± 8.18) %, but low in cooking losses of (3.33 ± 1.15) %, low tensile strength of (0.45 ± 0.00) kg/cm2 and normal pH (6.66 ± 0.05). Based on organoleptic values that substitution of 30% tapioca flour gave slightly brown color of sausage (3.83 ± 0.03), good aroma (5.95 ± 0.04), delicious taste (6.20 ± 0.03) and soft texture (5.68 ± 0.02).
Production Performance of Peking Ducks with Feeding of Fermented Yeast Culture Pineapple Peel (Saccharomyces cereviceae) Bulkaini Bulkaini; Djoko Kisworo; Budi Indarsih; I K Sumadi
Jurnal Biologi Tropis Vol. 21 No. 3 (2021): September - Desember
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.v21i3.3034

Abstract

Poultry production performance is reflected by body weight gain, ration conversion and carcass percentage. This study was conducted with the aim of knowing the optimum level of use of fermented pineapple peel in the ration on production performance and carcass percentage of male Peking ducks. The research material was male Peking duck aged 3 weeks with initial body weight of 343.90 ± 0.90 g. 240 male Peking ducks were placed randomly in battery cages based on a Completely Randomized Design with 6 treatments and 5 replications, namely P0=ration without fermented pineapple peel (FPP); P1=the ration contains 5% FPP; P2=ration contains 10% FPP; P3=the ration contains 15% FPP; P4= ration contains 20% FPP and P5=the ration contains 25% FPP.  Based on One way ANOVA analysis and Duncan's test, it was found that the use of fermented pineapple peel 10% significantly (P<0.05) increased the final body weight (1.693g/head), body weight gain (1.350 g/head), and carcass percentage (55.25%). From the results of the study, it can be concluded that the optimum level of use of fermented pineapple peel with yeast culture on body weight gain, slaughter weight, carcass weight and carcass percentage, respectively: 8.80%; 8.40%; 7.25% and 9.50%.
Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef Baiq Rani Dewi Wulandani; Bulkaini Bulkaini; Sukirno Sukirno; Djoko Kisworo; Wahid Yulianto; Haryanto Haryanto
Jurnal Biologi Tropis Vol. 22 No. 2 (2022): April - June
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.v22i2.3188

Abstract

Processed meat products that are common and much preferred by the consumers are sausages and beef meatballs. This processed product has the disadvantage that it has a high-fat content, causing faster oxidative damage. This study aims to observe differences in the nutritional value and antioxidant activity of meatballs and sausages from Bali-beef and Lamtoro-beef. The main research material is fresh Bali-beef and lamtoro beef using several chemicals and laboratory equipment related to proximate analysis and antioxidant testing. The study was designed based on a Completely Randomized Design with 4 treatments and 3 replications and continued with Duncan's test SPSS version 16 programme. The results showed that the highest crude protein content was found in lamtoro-beef with lower fat content, water content, and ash content compared to fresh Bali-beef. Meatball and sausage products with the raw material of lamtoro-beef were not significantly (P>0.05) had a higher crude protein content than meatballs and sausages with the raw material of Balin-beef. The antioxidant activity of fresh Bali-beef and its processed products (meatballs and sausages) was not significantly (P>0.05) higher than the antioxidant activity of lamtoro-beef. Conclusion: Lamtoro-beef and its processed products in the form of meatballs and sausages have a higher protein content with lower fat content, water content and ash content compared to fresh Bali-beef. Meatball and sausage products made from fresh beef were not significantly (P>0.05) had higher antioxidant activity than lamtoro-beef.
Organoleptic Value and Cholesterol Content of Shredded Meat of Rejected Layers Based on Immersion Level of Lime Juice (Citrus aurantifolia S.) Bulkaini Bulkaini; Djoko Kisworo; M. Alfatih; Akhyar Sutaryono; Maskur Maskur; I K Sumadi
Jurnal Biologi Tropis Vol. 23 No. 2 (2023): April-June
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.v23i2.5071

Abstract

The production of shredded meat is an innovation to improve the structure of rejected layers of meat into processed products that are tender and low in cholesterol. This study aims to determine the effect of the immersion level of lime juice (Citrus aurantifolia S.). On the organoleptic value and cholesterol of shredded hens of rejected layers. The study was carried out using a randomized block design in the same direction with four treatments and tree replications, namely P0 = meat without soaking in Citrus aurantifolia S liquid; P1= meat soaked in 200 ml of Citrus aurantifolia S liquid, P2= meat soaked in 250 ml of Citrus aurantifolia S liquid and P3= meat soaked in 300 ml of Citrus aurantifolia S liquid. The research data were analyzed using the Analysis of Variance and continued with Duncan's Multiple Range Test using the SPSS 25 program. The results showed that soaking meat in Citrus aurantifolia S liquid in the production of shredded culled laying hens had no significant effect (p>0.05) on organoleptic quality (aroma, tenderness, taste, and acceptance), significantly (p<0.05) can improve the shredded structure according to the Indonesian National Standard (SNI: 1995). Conclusion: Soaking culled laying hens in Citrus aurantifolia S. liquid at a level of 200-300 ml of meat weight can produce shredded meat with a pleasant aroma, tender, tasty, soft, and acceptable to panelists with normal cholesterol levels, namely 10.00 - 46.66 mg/dl.
The Effects of Plasticizer Types on Properties of Whey-Gelatin Films Fahrullah Fahrullah; Djoko Kisworo; Bulkaini Bulkaini; Haryanto Haryanto; Baiq Rani Dewi Wulandani; Wahid Yulianto; Azhary Noersidiq; Vebera Maslami
Jurnal Biologi Tropis Vol. 23 No. 3 (2023): July - September
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.v23i3.5283

Abstract

Edible film is an alternative packaging that can be applied to food because it has biodegradable properties. The use of plasticizers can be used in the manufacture of edible films to increase the flexibility and densibility of the film. This study aims to determine the effect of plasticizer type on the thickness, WVTR, and moisture content of whey-gelatin film blends. The research was conducted in a Completely Randomized Design with three treatments, treatments that make a difference are tested with Duncan's Multiple Range Test (DMRT). The treatment used different plasticizer (P1G: Glycerol; P1S: Sorbitol; and P1P: polyethylene glycol (PEG) 400). The properties of whey-gelatin films showed that thickness was at 0.0350-0.0352 mm; the WVTR was at 4.87-6.22 g/m2/day; the water content was at 12.55-15.69%. The use of glycerol as plasticizer produced the best edible film characteristics compared to sorbitol and PEG 400 with a thickness value of 0.0350 mm; WVTR of 6.22 g/mm2/day and moisture content of 12.55%.
The Effect of Providing Fermented Pineapple Peel in The Ration on The Performance of Peking Ducks N. Haiza; K. Sumadi; N. W. Siti; Bulkaini Bulkaini; Djoko Kisworo; Fahrullah Fahrullah
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.v23i4.5652

Abstract

This research aims to determine the performance of male Peking ducks given rations containing fermented pineapple peel at the Teaching Farm, Faculty of Animal Science, University of Mataram. The research was carried out for 10 weeks using a Completely Randomized Design, consisting of 6 treatments and 5 replications. Each replication used 8 male Peking ducks aged two weeks so that the number of ducks used was 240. The treatments were P0 = control, P1 = 5% fermented pineapple peel, P2 = 10% fermented pineapple peel, P3 = 15% fermented pineapple peel, P4 = 20% fermented pineapple peel and P5 = 25% fermented pineapple peel. The research variables were: final body weight, body weight gain, ration consumption, Feed Converation Ratio, percentage of carcass and non-carcass analyzed using analysis of variance. The results of the study showed that giving fermented pineapple peel up to a level of 25% had a significant effect (P<0.05) on final body weight, body weight gain and feed consumption, but was not significantly different (P>0.05) on the feed conversion ratio, carcass percentage, small intestine length, small intestine percentage, liver percentage, and leg percentage. Conclusion: Providing fermented pineapple peel to a level of 10% increased final weight, body weight gain, feed consumption, head and neck percentage but reduced heart percentage and gizzard percentage. Feed conversion ratio, carcass percentage, small intestine length, small intestine percentage, liver percentage, and leg percentage were relatively similar between treatments.
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).
Co-Authors Akhyar Sutaryono Azhary Noersidiq Baiq Rani Dewi Wulandani Budi Indarsih Bulkaini (Bulkaini) Fahrullah Fahrullah Haryanto Haryanto I K Sumadi I Ketut Sumadi K. Sumadi M. Alfatih Maskur Maskur Muhammad Yasin N. Haiza N. W. Siti Sukirno Sukirno Vebera Maslami Wahid Yiulianto Wahid Yulianto