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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Musamus Journal of Livestock Science Jurnal Teknologi Hasil Peternakan Animal Production
Zakiah Wulandari
Bogor Agricultural University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Veterinary Other

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Penurunan Viabilitas dan Ekspresi Gen Virulensi Salmonella Typhimurium Akibat Paparan Ekstrak Air Bawang Putih Tiara, Andani; Nurjanah, Siti; Wulandari, Zakiah
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.40

Abstract

Garlic contains antibacterial compounds that are heat-sensitive. The ultrasonic bath method can reduce extraction time and oxidative degradation during aqueous garlic extraction, enhancing its antibacterial properties. Salmonella Typhimurium, a common bacterial contaminant in chicken, can cause salmonellosis in humans by expressing specific virulence genes. This study examined the reduction in the expression of S. Typhimurium virulence genes (stm, invA, stn, and pefA) after exposure to aqueous garlic extract. Freeze-dried garlic was dissolved in several concentrations (5, 10, 20, 40, and 80 mg/mL distilled water) and sonicated using an ultrasonic bath for 5, 10, and 20 min. Total phenolic content of each extract was measured, and the minimum bactericidal, minimum inhibitory, and sub-inhibitory concentrations against S. Typhimurium were also determined. Virulence gene expression was measured by reverse transcription q-PCR. The extract prepared at 80 mg/mL for 20 min showed a higher phenolic content (366.57 mg GAE/100 g) and inhibition zone (19 mm). MBC, MIC, and SIC concentrations were 80, 40, and 20 mg/mL. S. Typhimurium exposed by MIC and SIC for 2 h reduced the number (1.39 and 1.22 log reduction CFU/mL) and down-regulated the expression genes (stm, invA, stn, and pefA). The higher reduction of expression genes was observed for invA (0.98 and 0.75 log reduction) relative to the 16s rRNA housekeeping gene. These results suggest that the aqueous garlic extracts reduce the bacterial count and the virulence of S. Typhimurium.
Physicochemicals, Organoleptic Properties, and Nutritional Adequacy Rates of Supplementary Food Cookies with the Addition of Whey Protein Powder, a By-Product of Making Dangke Ardat, Muh Achyar; Kining, Ekajayanti; Wulandari, Zakiah; Arief, Irma Isnafia; Afni, Nur
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 3 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.3.441

Abstract

The purpose of this research is to develop a supplementary meal for breast milk (CF) using whey protein derived from the byproduct of dangke manufacture, a typical Enrekang dish. The research involved spray drying whey protein powder and making CF cookies with four different whey protein powder addition treatments (0, 10, 20, and 30%). The physicochemical parameters of whey protein powder were studied, and the sensory and nutritional properties of CF cookies were evaluated. A sensory evaluation of the CF cookies found that 20% whey protein powder produced the best results in terms of color, flavor, and texture. Cookies made with 20% whey protein contained 6.80% protein, 22.25% total fat, 65.98% carbohydrate, and a total energy value of 490.73 Kcal/100g. While whey protein cookies contain protein and energy benefits that are comparable with WHO recommendations for CF, some concerns require attention. The total sugar level (24.625%) and salt content (453.67 mg/100 g) were relatively high, necessitating modifications to meet the sugar and sodium limits in CF. This work demonstrates the potential use of whey protein obtained from dangke by-products as a CF ingredient; nevertheless, more refinement is required to optimize its compliance with infant nutritional requirements. Keywords: complementary food, Enrekang, local food, milk, whey protein
The Potential of Bioactive Peptides from Trypsin-Hydrolyzed Egg White of IPB-D1 Chicken as Antioxidant and Antibacterial Aryanti, Nova; Wulandari, Zakiah; Budiman, Cahyo
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 4 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.4.696

Abstract

The IPB-D1 chicken is the outcome of crossbreeding native Indonesian chickens and can produce eggs high in protein, which is excellent for bioactive peptide manufacturing. Egg white hydrolysates contain bioactive peptides with antioxidant and antibacterial properties. The purpose of this work was to assess the antioxidant and antibacterial properties of bioactive peptides produced from IPB-D1 egg white hydrolyzed with trypsin. The research procedures included determining the Haugh unit (HU) value, protein content, degree of hydrolysis (DH), and antioxidant and antibacterial activity. The hydrolysate inhibited DPPH by 44.82% and had an antioxidant capacity of 23.16 mg EVC 100/g. The hydrolysate had greater inhibition zones against Gram-positive and Gram-negative bacteria than the non-hydrolyzed egg white, indicating its antibacterial action. Inhibition zone sizes ranged from 2.42 to 3.48 mm. The findings show that enzymatic hydrolysis of IPB-D1 egg white with trypsin significantly improves its antioxidant and antibacterial properties. Keywords: antibacterial, antioxidant, bioactive peptide, IPB-D1 chicken, trypsin enzyme
Penerapan Inovasi Teknologi dalam Meningkatkan Hasil Tangkapan Ikan bagi Nelayan di KUB Bugel Yusfiandayani, Roza; Triwidodo, Hermanu; Wulandari, Zakiah; Ruscitasari, Zulfatun; Millaty, Marosimy; Novianto, Irwan; Kelana, Fajar Sidik Abdullah; Diantoro, Aris Kusumo
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.3.353-362

Abstract

Service activities were conducted in the Bugel Peni II and III Joint Business Group (KUB) in Bugel Village, Kulonprogo Regency. Fishermen who join this group often do not get maximum catches because they face various obstacles, such as limited technology and unpredictable weather conditions. This community service aims to provide portable FAD innovations and determine the success of using portable FADs in fishermen's catches. Portable FADs are proposed for this service activity to provide a solution to minimize losses due to these obstacles. Portable FADs are an innovation that stimulates fish behavioral responses using sound waves with a specific frequency on an attractor, developing from the concept of conventional FADs. The implementation method begins with outreach to fishermen in the Bugel Peni II and III Joint Business Group (KUB) regarding the concept and benefits of portable FADs. Practical training was carried out on the installation and use of these tools and education regarding their positive impact on fish catches. In addition, data collection was carried out through direct observations in the field to understand fish responses to portable FADs. The positive impact of this service activity is that the application of portable FADs provides in-depth insight into the urgency of using technology to increase fish catches by fishermen. Apart from that, this service activity also provides important insight regarding the natural factors fishermen face in implementing portable FADs, such as weather uncertainty, increasingly scarce fish resources, and natural conditions, namely high waves, which are the main obstacles in achieving the expected results.
Tenderness level and sensory analysis of buffalo meltique meat injected with various oils and papain Yudhistira, Mohammad Ariq; Apriantini, Astari; Wulandari, Zakiah
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 25, No 3 (2025)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v25i3.66696

Abstract

Buffalo meat has a high nutritional value but tends to have a tough texture, making it less popular with consumers. Therefore, processing methods such as the meltique technique are needed to tenderize buffalo meat. The aim of this study was to evaluate the tenderness and sensory characteristics of buffalo meltique meat injected with different types of fats (beef tallow, Wagyu fat, coconut oil, and palm oil) combined with papain enzyme. The meltique technique, involving fat emulsion injection, enhances meat marbling and tenderness. Papain, a proteolytic enzyme derived from papaya extract, was applied to improve meat texture by breaking down myofibril proteins. The treatments were applied to sirloin cuts of buffalo meat and assessed through physical (tenderness and texture profile) and sensory (hedonic and quality) analysis. The design used in Texture analysis was a completely randomized design (CRD) with five treatment factors and three replications. Sensory test data were analyzed using the non-parametric Kruskal-Wallis test with the Mann-Whitney follow-up test. The results showed that all fat-injected treatments significantly improved meat tenderness (P<0.05) compared to control. Texture profile analysis showed a decrease in hardness, gumminess, and chewiness, particularly in treatments using Wagyu fat and palm oil. Hedonic tests showed no significant differences in aroma, color, and flavor across treatments, though texture was significantly preferred in fat-injected samples. Palm oil and Wagyu fat treatments resulted in higher consumer preference scores for texture and aroma. These findings suggest that combining fat emulsion injection and papain marination is an effective strategy to improve the tenderness and consumer acceptance of buffalo meat, offering a promising alternative to traditional meat products with lower cost and improved quality.
Characteristics of Roasted Meltique Buffalo Meat Marinated with Papaya Extract Yudhistira, Mohammad Ariq; Apriantini, Astari; Wulandari, Zakiah
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.5

Abstract

Buffalo meat is recognized for its high nutritional value, low fat content, and elevated calcium levels, though its tough texture can limit consumer acceptance. To address this, meltique processing by injecting fat emulsions into muscle tissue, was applied using various animal and vegetable fats (beef tallow, Wagyu tallow, coconut oil, and palm oil) combined with papain enzyme to enhance tenderness and flavor. The aim of this study was to evaluate physicochemical characteristics of meltique buffalo meat injected with different fat emulsions. This study used a completely randomized design (CRD) with five treatments and three replications. The experiment consisted of five treatments: roasted buffalo meat as control, and samples marinated with papaya extract then injected with commercial beef tallow (T1), Wagyu beef tallow (T2), coconut oil (T3), and palm oil (T4). Moreover, all those samples were grilled and analyzed for chemical contents such as moisture, ash, protein, fat  and carbohydrat content and also physic properties such as marbling grade, fat and meat color, pH and cooking shrinkage. All treatments significantly increased moisture, fat, and marbling scores (p < 0.05) compared to control, with coconut oil injection yielding the highest fat content and marbling scores. Physical characteristics such as pH, tenderness, and cooking loss remained within acceptable quality ranges. This study concludes that combining papain and fat emulsions effectively enhances buffalo meat's tenderness, physical and nutritional quality, with coconut oil treatment showing the most favorable results.
Pendampingan Produksi dan Kontrol Kualitas Olahan Telur di UKM Abinisa-Serang Wulandari, Zakiah; Ulupi, Niken; Arief, Irma Isnafia; Aminah, Siti; Budiman, Cahyo; Adiansyah, Dias
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 12 No. 1 (2026): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.12.1.175-186

Abstract

Abinisa SME collaborates with duck farmers in Sujung Village to process eggs into salted eggs, egg rolls, egg powder, and salted egg sauce powder, which are marketed in Serang and the Greater Jakarta (Jabodetabek) area.  The community service program at Abinisa SME aims to support business development and improve product quality through training, mentoring, and the provision of processing equipment. The training focused on duck feed management, food safety, product diversification, and digital marketing, while mentoring by MBKM students assisted in the practical implementation of the materials and helped address production challenges. The provision of new equipment facilitated hygienic and efficient production processes, allowing the benefits of the program to be directly realized.  The evaluation, conducted using pre-tests, post-tests, and questionnaires, showed increased participant understanding, high motivation to apply the knowledge gained, and positive responses toward the mentoring activities and the use of the equipment. These evaluation results serve as a basis for future program improvements to ensure sustainable benefits for the development of Abinisa SME and its contribution to economic growth.
Co-Authors Adiansyah, Dias Alfiansyah, Teuku Muhammad Alifiya, Qorina Apriantini, Astari Aryanti, Nova B. N. Polii Cahyo Budiman Cece Sumantri D. R. Pamungkas Dedi Fardiaz Detiara, Azzahra Dewi Kartika Dian Herawati Diantoro, Aris Kusumo Ekajayanti Kining Eni Kusumaningtyas Epi Taufik Fajri, Aulia Irhamni Fitri M Manihuruk H. Hamasyah Harsi D. Kusumaningrum Hermanu Triwidodo Iman Rahayu Hidayati Soesanto Imawan, Salsabila Ma’shum Irma Isnafia Arief Irwan Novianto Jabbar, Andi Batari K. Joko Hermanianto Kelana, Fajar Sidik Abdullah Lucia Cyrilla Eko Nugrohowati Lucia Cyrilla Eko Nugrohowati Maggy Thenawijaya Maulida Nugrahaning Gusti, Zahra Mauludi, Muhammad Rifqi Millaty, Marosimy Monasdir Monasdir Monasdir, Monasdir Muh. Achyar Ardat Muhamad Arifin, Muhamad Murtini, Devi Nancy Dewi Yuliana Niken Ulupi Nur Afni Putra, Panji Khairi Risha Andriani Rizal Syarief Roza Yusfiandayani Rudi Afnan Salsabila Ma’shum Imawan Salundik . Silaban, Yosua Kristianto Siti Aminah Siti Nurjanah Soenarno, M. Sriduresta Soenarno, Moch. Sriduresta Syahrizal Nasution Tiara, Andani Tuti Suryati Tuti Suryati Yudhistira, Mohammad Ariq Zulfatun Ruscitasari