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All Journal Jurnal Biologi Tropis Jurnal Pengabdian Masyarakat Sains Indonesia (Indonesian Journal Of Science Community Services)
Sukirno Sukirno
Universitas Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Immunology & microbiology Library & Information Science Public Health Social Sciences

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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.
Mechanical Properties of Whey–Pectin Edible Films: The Role of Plasticizer Type Fahrullah Fahrullah; Rabyatul Auliah; Wahid Yulianto; Baiq Rani Dewi Wulandani; Bulkaini Bulkaini; Djoko Kisworo; Sukirno Sukirno
Jurnal Biologi Tropis Vol. 26 No. 2 (2026): April - Juni
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.v26i2.11900

Abstract

Whey protein has been identified as a potential film-forming material; however, its mechanical properties are limited. The objective of this study is to ascertain the impact of plasticizer type on the mechanical properties of edible films composed of whey-pectin. This study employed a completely randomized design (CRD) with three replications. The treatments consisted of three types of plasticizers, namely sorbitol, glycerol, and polyethylene glycol. The obtained data were analyzed using Analysis of Variance (ANOVA), and when significant differences were observed, Duncan’s Multiple Range Test (DMRT) was subsequently applied. The findings demonstrated that the type of plasticizer exerted a negligible influence (P > 0.05) on film thickness, which ranged from 0.15 to 0.16 mm. However, the type of plasticizer had a significant effect (P < 0.05) on tensile strength and elongation. The highest tensile strength was obtained with sorbitol, whereas the highest elongation was obtained with polyethylene glycol. The findings of this study suggest the existence of a trade-off relationship between tensile strength and elongation. Sorbitol has been demonstrated to produce a strong film, while polyethylene glycol has been shown to enhance flexibility.
Pelatihan dan Pendampingan Pembuatan Es Krim Ubi Ungu untuk ibu PKK di Desa Lelong, Lombok Tengah Fahrullah Fahrullah; Azhary Noersidiq; Eka Nurminda Dewi Mandalika; Rabyatul Auliah; Miftahul Jannah; Sukirno Sukirno
Jurnal Pengabdian Masyarakat Sains Indonesia (Indonesian Journal Of Science Community Services) Vol. 8 No. 1 (2026): JPMSI (Jurnal Pengabdian Masyarakat Sains Indonesia)
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmsi.v8i1.1792

Abstract

Processing animal-based food products is an activity that transforms raw materials into products desired by consumers. In addition, food processing can produce products with desirable characteristics, such as safety, nutritional value, and sensory acceptability. One example of an animal-based food product is ice cream, which is primarily made from milk. The purpose of this community service activity was to provide the residents of Lelong Village with an understanding of food diversification through training on ice cream production utilizing a local food resource, namely purple sweet potato. The methods employed in this activity included lectures, discussions, demonstrations of ice cream production, mentoring, and final evaluation. The results of the community service activity showed that 25% of participants considered the program beneficial, while 75% considered it highly beneficial. Furthermore, 100% of participants stated that the activity was highly relevant to the needs of the Lelong Village community, increased their motivation after participating in the purple sweet potato ice cream processing training, and encouraged community self-reliance. The results also indicated that participants were highly enthusiastic in receiving the materials, motivated in producing ice cream products, and had gained the knowledge and skills necessary to process ice cream with the addition of purple sweet potato.
Co-Authors Azhary Noersidiq Baiq Rani Dewi Wulandani Bulkaini (Bulkaini) Djoko Kisworo Eka Nurminda Dewi Mandalika Fahrullah Fahrullah Haryanto Haryanto Miftahul Jannah Rabyatul Auliah Rabyatul Auliah Wahid Yulianto