Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal Jurnal Biologi Tropis Journal of Microbiology, Biotechnology and Conservation Jurnal Veteriner
Wahid Yulianto
Universitas Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Immunology & microbiology Medicine & Pharmacology Veterinary

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
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.
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%.
Sifat Mekanik Edible Film Berbasis Protein dengan Penggunaan Konsentrasi Plasticizer Sorbitol yang Berbeda Fitri; Fahrullah; Wahid Yulianto
Journal of Microbiology, Biotechnology and Conservation Vol. 1 No. 1 (2025): Journal of Microbiology, Biotechnology and Conservation (jMBC)
Publisher : Master’s Program in Biology, Faculty of Mathematics and Natural Sciences, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jmbc.v1i1.6107

Abstract

Edible film is a type of biodegradable packaging that can be an alternative to food packaging material to reduce environmental damage and maintain food product’s shelf life, quality, and safety. This research aims to determine the effect of the mechanical properties of protein-based edible film using different concentrations of sorbitol plasticizer on edible film thickness, gelation time, and film microstructure. To make edible films, the research material consists of sorbitol, whey protein, gelatin, distilled water, and silica gel. The research was conducted using a completely randomized design with three sorbitol plasticizer treatments consisting of P1:35%, P2:40%, P3:45%, and three replications. The data were analyzed using Analysis of Variance (ANOVA) and continued with the Duncan Multiple Range Test (DMRT) using the SPSS program. The research results showed that the use of sorbitol plasticizer with different concentrations gave a very significant difference (P<0.01) to P1 and P3, but P2 was not significantly different from the thickness of the edible film. The gelation time did not make a difference (P>0, 05), which is real, but adding different sorbitol to the edible film microstructure can produce varying microstructures. From the research results, the average values for edible film thickness are 0.053, 0.078, and 0.113 mm, while the gelation time produces average values of 19.33, 13.33, and 19 minutes. This research concludes that using different sorbitol concentrations provides a very significant difference in film thickness; however, unlike the gelation time, which does not make a difference, the microstructures produce varying microstructures.
Viabilitas Bakteri Asam Laktat dan Aktivitas Antioksidan Yoghurt Susu Kambing dengan Penambahan Ekstrak Kacang Lebui (Cajanus sp.) Baiq Rani Dewi Wulandani; I Nyoman Tirta Ariana; Djoko Kisworo; Wahid Yulianto; Fahrullah Fatrullah; Haryanto KA
Jurnal Veteriner Vol. 26 No. 4 (2025)
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 | DOI: 10.19087/

Abstract

Kacang lebui (Cajanus sp.) merupakan jenis kacang-kacangan yang mengandung  antioksidan. Penelitian ini bertujuan mengetahui pengaruh ekstrak kacang lebui atau Lebui nuts extract (LNE) pada yoghurt dalam hal viabilitas bakteri asam laktat (BAL) dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial dengan dua faktor berbeda. Faktor pertama adalah yoghurt dengan LNE dan yoghurt tanpa LNE.  Faktor kedua adalah lama penyimpanan dalam lemari es 4ºC, yakni 1; 7; 14; 21 dan 28 hari. Setiap unit penelitian diulang tiga kali. Data yang diperoleh dianalisis dengan uji sidik ragam dan jika ada perbedaan antar perlakuan  dilanjutkan dengan uji jarak berganda Duncan. Parameter yang diukur adalah total BAL, tingkat keasaman (pH), aktivitas antioksidan, Total Titratable Acid (TTA), dan Total Phenolic Content (TPC) pada yoghurt susu kambing yang disimpan pada suhu 4oC. Hasil penelitian menunjukkan bahwa penambahan LNE 10% tidak berpengaruh nyata (P>0,05) terhadap viabilitas BAL. Viabilitas BAL yoghurt yang ditambahi LNE pada awal penyimpanan sebesar 98,06%, dibandingkan dengan yoghurt tanpa LNE (plain) sebesar 99,43%. Penambahan LNE berpengaruh nyata (P<0,05) terhadap pH dan TTA yoghurt. pH yoghurt yang ditambahi LNE mengalami penurunan hingga hari ke-21 dan mengalami kenaikan pH pada hari ke-28. Hal ini menyebabkan total asam pada yoghurt dengan LNE meningkat hingga penyimpanan hari ke-21 dan menurun pada hari ke-28.  Aktivitas antioksidan yoghurt plain (P0) dan yoghurt dengan LNE (P1) berbeda secara signifikan (P<0,05) hingga hari ke-28. Aktivitas antioksidan yoghurt dengan LNE (P1) lebih tinggi daripada yoghurt plain (P0) dengan hasil pada awal penyimpanan berturut-turut (P1) 76,29 ± 1,85 dan (P0) 60,81 ± 1,90. Hasil skreening kandungan total fenol menunjukkan bahwa fenol yoghurt dengan LNE lebih tinggi dibandingkan dengan yoghurt plain.  Dapat disimpulkan bahwa aktivitas antioksidan yoghurt susu kambing dengan LNE yang disimpan pada lemari es tetap lebih tinggi dan bertahan hingga satu bulan.
Co-Authors Azhary Noersidiq Baiq Rani Dewi Wulandani Bulkaini (Bulkaini) Djoko Kisworo Fahrullah Fahrullah Fahrullah Fatrullah Fitri Haryanto Haryanto Haryanto KA I Nyoman Tirta Ariana Sukirno Sukirno Vebera Maslami