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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian JURNAL ILMIAH PETERNAKAN TERPADU AGROMIX Jurnal Abdimas Madani dan Lestari (JAMALI) JAPI: Jurnal Akses Pengabdian Indonesia Journal of Agriprecision & Social Impact
Ria Dewi Andriani
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Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Health Professions Mechanical Engineering Nursing Public Health Social Sciences Other

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ANALISIS RENDEMEN DAN SKRINING FITOKIMIA EKSTRAK ETANOL MIKROALGA LAUT Tetraselmis chuii [IN PRESS APRIL 2014] Sani, Robby Nasrul; Nisa, Fithri Choirun; Andriani, Ria Dewi; Maligan, Jaya Mahar
Jurnal Pangan dan Agroindustri Vol 2, No 2 (2014)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.277 KB)

Abstract

Mikroalga Laut Tetraselmis chuii memiliki potensi yang besar untuk dimanfaatkan sebagai bahan pangan fungsional karena mengandung zat gizi dan senyawa fitokimia. Tetraselmis chuii memiliki kandungan gizi yang cukup tinggi yaitu protein sebesar 48.42%, karbohidrat sebesar 12.10%, lemak 9.70%, aktivitas antioksidan berkisar antara 2.55-31.29 mg/mL dan total klorofil berkisar antara 3.65-19.20 mg/g. Penelitian senyawa fitokimia Tetraselmis chuii belum pernah dilakukan, maka dalam usaha pengembangan bahan pangan fungsional berbasis Tetraselmis chuii, penting dilakukan skrining fitokimia terhadap ekstrak etanol Tetrasemis chuii untuk mengidentifikasi jenis senyawa fitokimia yang terdapat dalam Tetraselmis chuii dan mengetahui manfaatnya bagi kesehatan. Penelitian ini dilakukan analisis data secara deskriptif. Hasil penelitian menunjukkan bahwa rendemen ekstrak sebesar 30.97% dan ekstrak etanol Tetraselmis chuii mengandung senyawa fitokimia golongan alkaloid, flavonoid, dan glikosida flavonoid. Kata kunci: Pangan Fungsional, Skrining Fitokimia, Tetraselmis chuii
Utilization of Pineapple Juice Base Growth Medium for Lipid Production by Xanthophyllomyces dendrorhous Andriani, Ria Dewi; Akeprathumchai, Saengchai; Laoteng, Kobkul; Poomputsa, Kanokwan; Mekvichitsaeng, Phenjun
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The main objective of this study lies in utilization of pineapple juice concentrate, an agricultural by-product derived from canned pineapple industry, as a low cost base growth medium to cultivate and simultaneously produce lipid by the red yeast X. dendrorhous. Pineapple juice was characterized and revealed that sucrose, glucose, and fructose were present at the concentration of 23.58, 39.14, and 36.86 g/L, respectively. In addition, acetic acid, citric acid, propionic acid concentrations of 21.70, 2751.30, and 51.00 mM were found to be the main acid in pineapple juice concentrate together with several amino acids; therefore, it possible to employ as base culture medium to cultivate X. dendrorhous. Results on cultivation of X. dendrorhous in the concentration of total sugar 10 g/L pineapple juice without supplemented of nitrogen source was satisfactory in comparison with that of yeast medium. Biomass and lipid content obtained of when cultivated X. dendrorhous in pineapple juice were of 5.14 g/L and 8.90 % in dry cell weight, respectively, while biomass and lipid content when cultivated in yeast medium were 4.88 g/L and 4.10 % in dry cell weight, respectively. Since yeast medium was rather expensive, moreover, cultivation of X. dendrorhous in pineapple juice concentrate, a low cost substrate, was fairly reasonable. Therefore, pineapple juice could be an excellent substrate for cultivating X. dendrorhous when appropriately optimized.Keywords: biomass, lipid, X. dendrorhous, pineapple juice
The Effect of Antimicrobial Addition to Protein Whey Based Edible Film on the Gouda Cheese Physical Quality During Ripening Andriani, Ria Dewi; Sawitri, Manik Eirry; Al Awwaly, Khothibul Umam; Manab, Abdul
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objective of this study was to identify the effect of the addition of antimicrobial agent (benzoic and propionic acid) to protein whey based edible film on the Gouda cheese physical quality during ripening. The functional properties of Gouda cheese was analyzed, including colour, texture and microstructure. The results revealed that the addition of benzoic and propionic acid gave significant effect statistically (p<0.05) on yellowness (b*), but insignificant effect (p>0.05) on texture, brightness (L*) and redness (a*) of Gouda cheese. The results also showed that ripening time significantly affected (p<0.05) on texture and brightness (L*) of Gouda cheese, but did not affect on redness (a*) and yellowness (b*). Microstructure of Gouda cheese with the addition of benzoic acid indicated that the dispersion of fat globules was more uniform, meanwhile the dispersion of matrix protein was more uniform with the addition of propionic acid. Generally, microstructure of Gouda cheese showed that the dispersion of fat globules and matrix protein was more uniform in four months ripening time.Keywords: Edible Film, Protein Whey, Gouda Cheese, Antimicrobial agent
PENGEMBANGAN USAHA PENGOLAHAN SUSU KEDELAI MENJADI PANGAN FUNGSIONAL SOYAGURT DAN TAWASUTRA DI KECAMATAN KARANGPLOSO DAN SUKUN KABUPATEN MALANG Manik Eirry Sawitri; Abdul Manab; Suprih B Siswijono; Premy Puspitawati Rahayu; Ria Dewi Andriani
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 2, No 2 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.07 KB) | DOI: 10.33366/japi.v2i2.823

Abstract

Tujuan pelaksanaan IbM adalah transfer teknologi fermentasi dan koagulasi susu kedelai serta teknik pengemasan dan pemasaran dilakukan pada UKM Dewanta Jaya dan UKM Nutridelin, sehingga dapat diproduksi soyagurt dan tahu susu kedelai ekstrak (Tawasutra). Susu kedelai pasteurisasi yang biasa diproduksi dapat didiversifikasi usaha yaitu terciptanya soyagurt melalui teknologi fermentasi dengan starter yoghurt yang mengandung Lactobacillus bulgaricus dan Streptococcus thermophilus, sebagai pangan fungsional, dikemas dalam cup dengan cup sealer, serta penerapan teknologi koagulasi dengan negarin sebagai bahan penggumpal dapat diproduksi tawasutra, dikemas dengan kemasan plastik melalui metode impulse sealer. Penyimpanan soyagurt dan tawasutra dilakukan dalam showcase dan dipasarkan dalam cool box yang dilengkapi dengan blue ice, sehingga produk dapat dipertahankan kualitasnya. Manajemen produksi diterapkan meliputi uji kualitas produk, GMP dan SSOP. Kedua produk telah mendapatkan no ijin Pangan Industri Rumah Tangga (PIRT) serta pendampingan pengelolaan business plan telah pula dilaksanakan. Disimpulkan bahwa inovasi teknologi fermentasi dan koagulasi serta teknik pengemasan, penyimpanan dan pemasaran yang benar dapat meningkatkan produktivitas dan pendapatan UKM melalui pengelolaan analisa usahanya
A SWOT Analysis on the Implementation of the Yoghurt Marketing Strategy: A Case Study in the Malang, Indonesia Nanang Febrianto; Ria Dewi Andriani; Manik Eirry Sawitri
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 1 (2023): April 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.01.010

Abstract

Milk as a farm product has a significant role in improving the quality of human resources through the intersection of protein and mineral needs. One of the dairy products is yogurt or probiotic fermented milk. Yoghurt is a processed milk food that is a valuable ingredient for the human body and contains high levels of protein, lactose, and lactic acid. This research is conducted to identify the company's internal and external environmental conditions and formulate business development strategies. The research methods are survey methods with data collection techniques through observation, interviews, and documentation. Research respondents are internal parties: the company leadership and the production section. Respondents from external parties are agents, consumers, competitors, and related agencies. Data analysis uses SWOT analysis. The results showed that the total average score of the IFE matrix was 2,353, and the EFE matrix was 2,587. An alternative formulation of S-O strategies by maintaining product quality and excellence to attract customers. W-O's strategy is to cooperate with investors to obtain investments. S-T strategy by doing marketing research. W-T strategy by promoting products that are more vigorous and effective.
ANALISIS RENDEMEN DAN SKRINING FITOKIMIA EKSTRAK ETANOL MIKROALGA LAUT Tetraselmis chuii [IN PRESS APRIL 2014] Robby Nasrul Sani; Fithri Choirun Nisa; Ria Dewi Andriani; Jaya Mahar Maligan
Jurnal Pangan dan Agroindustri Vol. 2 No. 2 (2014)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Mikroalga Laut Tetraselmis chuii memiliki potensi yang besar untuk dimanfaatkan sebagai bahan pangan fungsional karena mengandung zat gizi dan senyawa fitokimia. Tetraselmis chuii memiliki kandungan gizi yang cukup tinggi yaitu protein sebesar 48.42%, karbohidrat sebesar 12.10%, lemak 9.70%, aktivitas antioksidan berkisar antara 2.55-31.29 mg/mL dan total klorofil berkisar antara 3.65-19.20 mg/g. Penelitian senyawa fitokimia Tetraselmis chuii belum pernah dilakukan, maka dalam usaha pengembangan bahan pangan fungsional berbasis Tetraselmis chuii, penting dilakukan skrining fitokimia terhadap ekstrak etanol Tetrasemis chuii untuk mengidentifikasi jenis senyawa fitokimia yang terdapat dalam Tetraselmis chuii dan mengetahui manfaatnya bagi kesehatan. Penelitian ini dilakukan analisis data secara deskriptif. Hasil penelitian menunjukkan bahwa rendemen ekstrak sebesar 30.97% dan ekstrak etanol Tetraselmis chuii mengandung senyawa fitokimia golongan alkaloid, flavonoid, dan glikosida flavonoid. Kata kunci: Pangan Fungsional, Skrining Fitokimia, Tetraselmis chuii
Manajemen Budidaya Lebah Madu Klanceng (Trigona sp.) di Kelompok Tani Hutan (KTH) Telaga Lestari, Desa Ngebel, Kab. Ponorogo, Jawa Timur Al Awwally, Khotibul Umam; Mustaniroh, Siti Asmaul; Andriani, Ria Dewi; Yulianingsih, Rini; Widayanti, Vindhya Tri; Hermawan, Rizky; Sunyoto, Nimas Mayang Sabrina; Sundari, Shafira Arini
Journal of Innovation and Applied Technology Vol 9, No 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2023.9.2.12

Abstract

Lebah klanceng (Trigona sp) merupakan lebah yang tidak bersengat dan berasal dari negara yang memiliki kawasan iklim tropis maupun subtropics.  Budidaya lebah klanceng memiliki prospek tang tinggi dan dapat menjadi ekonomi alternative untuk masyarakat di Desa Ngebel. Tujuan kegiatan ini adalah untuk mengetahui manajemen pemeliharaan lebah madu Trigona sp mulai dari pengadaan koloni, produksi, pakan dan pengolahan madu. Dalam pembudayaan lebah madu Trigona sp beberapa yang perlu disiapkan adalah lokasi budidaya, setup untuk budidaya, koloni, pakaian kerja, dan peralatan lain yang diperlukan. Metode yang digunakan pada kegiatan ini adalah observasi, partisipasi, dan wawancara dengan peternak lebah madu klanceng di wilayah KTH Telaga Sari. Dari hasil kegiatan didapatkan bahwa manajemen budidaya lebah madu klanceng harus ditingkatkan untuk meningkatkan kualitas madu klanceng yang dihasilkan, yang dapat membawa Desa Ngebel sebagai salah satu sentra produksi madu klanceng di Indonesia.
The Effect of Biochar Particle Size on Biogas Production Using Bread Waste Substrate Sugiarto, Yusron; Wijayanti, Ulimaz Rahma; Sunyoto, Nimas Mayang Sabrina; Maharsih, Inggit Kresna; Andriani, Ria Dewi; Anugroho, Fajri
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 11 No. 1 (2023): April 2023
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.01.10

Abstract

The effect of biochar supplementation with different particle size on biogas production in two-stage anaerobic digestion of white bread waste was carried out on a laboratory scale using a 100 mL bioreactor. The supplementation of biochar variations with particle sizes <63 µm, <125 µm, <149 µm, <250 µm, and <500 µm and the addition of different biochar concentration of 5 g/L, 15 g/L, and 25 g/L were investigated to obtain optimal concentrations. Mixed cultures were incubated at 35 °C for 40 days. Daily gas production, pH and Chemical Oxygen Demand (COD) were measured using the daily water displacement method. The results showed that the particle size of biochar < 500 µm with a biochar concentration of 5 g/L increased biogas production by 60% and resulted in gas accumulation of 4,240.03 mL/L. CH4, It has proven that biochar increased pH in the mixture. COD concentration decreased from 9,670 mg/L to 1,640 mg/L.
The Effect of Formalin Concentration and Storage Duration on Elasticity, Tensile Strength, Fur Loss, and Water Absorption of Tanned Rabit Skin Amertaningtyas, Dedes; Husna, Nissa’ul; Andriani, Ria Dewi; Wibowo, RLM. Satrio Ari; Nuraini, Eko
Journal of Agriprecision & Social Impact Vol. 2 No. 2 (2025): July: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v2i2.47

Abstract

Rabbit skin is one by-product that can be utilized for its aesthetic value through a tanning process so that the skin is resistant to destructive bacteria, namely Pseudomonas aeruginosa and Staphylococcus aureus. Furtigh is the strengthening of fur in the tanning process, in this research the furtigh process uses formalin so that rabbit fur is stronger and lasts longer. The purpose of this research was to determine the appropriate concentration of formalin and storage length used in rabbit fur tanning in the terms of pliability, tensile strength, fur loss and water absorption. The method used in this research is a laboratory experimental method using a Completely Randomized Design (CRD) with a nested design consisting of 4 treatment and repeated 4 times each. This treatment used formalin of 10%, 15%, 20% and 25%. Variables tested included pliability, tensile strength, fur loss and water absorption. Processing data using analyzed by Analysis of Variance (ANNOVA) and continued with the Duncan Multiple Range Test (DMRT). The results showed that different usage of formalin exerted significant influence (P<0,05) on the tear elasticity of tanned rabbit furs with a result of F1: 29,76%; F2: 32,85%; F3: 41,70%; F4: 41,88%. Different concentration usage of formalin have significant influence of tanned rabbit fur (P<0.05) on rabbit skin tensile strength fur tanning with a results of F1: 36.63 N/mm2; F2: 39.69 N/mm2; F3: 43.81 N/mm2; F4: 48.36 N/mm2. Fur loss test showed that the use of different formalin exerted highly significant influence (P<0.01) of tanned rabbit fur loss with a result of F1: 4.15; F2: 3.78; F3: 3.49; F4: 3.40. Water absorption test that the use of different formalin concentration have highly significant influence of tanned rabbit fur (P<0.01) with water absorption with a result of F1: 192.12%; F2: 217.95%; F3: 237.85%; F4: 238.27% on 2 hours of water absorption. Storage length did not have significant influence of tanned rabbit fur (P<0.05) on rabbit skin elasticity, tensile strength, fur loss and water absorption.
Utilization of Inulin-enriched Honey Powder as a Sugar Substitute to Enhance the Functional and Sensory Quality of Prebiotic Biscuits Jaya, Firman; Andriani, Ria Dewi; Wahyuni, Rini Dwi; Bahrun, Esthalia Kustin Pasole; Parlan
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.15

Abstract

The growing concern regarding excessive sugar intake and its link to chronic health conditions has driven innovations in functional food development, particularly through the use of natural sugar alternatives. This study aimed to investigate the effects of substituting sugar with inulin-enriched honey powder on physical, sensory, and microstructural characteristics, as well as selected chemical properties (moisture and ash) of prebiotic biscuits. A laboratory experiment with a completely randomized design with five treatments and four replications was conducted. Biscuits were formulated with varying ratios of powdered sugar and inulin honey powder: 100:0, 75:25, 50:50, 25:75, and 0:100. The measurements included diameter, thickness, spread ratio, hardness, color (L*, a*, b*), sensory attributes (color, aroma, taste, hardness, overall acceptance), and microstructure by scanning electron microscopy. The results revealed that increasing the proportion of inulin honey powder significantly (P < 0.01) reduced the diameter and thickness but improved the spread ratio. The 50:50 sugar-to-honey powder ratio presented the best combination of physical characteristics and sensory acceptance. Biscuits from this formulation had a favourable spread ratio, lower hardness, and a homogeneous microstructure. Sensory evaluation indicated that moderate substitution preserved desirable taste and hardness. These findings demonstrate that inulin honey powder can serve as a viable natural sweetener in baked goods while improving textural and structural quality. This approach contributes to the development of healthier food options and supports future applications of natural prebiotic sweeteners in functional bakery products.
Co-Authors Abdul Manab Abdul Manab Abdul Manab Agus Budiarto Agus Susilo Ahmad Khoirul Umam Akhiroh, Puji Al Awwally, Khotibul Umam Andri Hermanto Aniesa Samira Bafadhal Asep Awaludin Prihanto Bahrun, Esthalia Kustin Pasole Budiarti, Indi Rachmaning Dedes Amertaningtyas Dhita Morita Ikasari Diyah Dewanti, Beauty Suestining Fajri Anugroho, Fajri Fatmala, Dina Firman Jaya Fithri Choirun Nisa Gatot Ciptadi Hemiyanti, Adelina Ari Herly Evanuarini Hermanto, Andri Hermanto, Feri Eko Husna, Nissa’ul Jaya Mahar Maligan Jaya Mahar Maligan Kanokwan Poomputsa Khothibul Umam Al Awwal Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Kirana, Wahyu Candra Kobkul Laoteng Maharsih, Inggit Kresna Manik Eirry Sawitri Manik Eirry Sawitri Masyithoh, Dewi Nanang Febrianto Nimas Mayang Sabrina Sunyoto Nimas Mayang Sabrina Sunyoto, Nimas Mayang Sabrina Nuraini, Eko Parlan Phenjun Mekvichitsaeng Prasasti, Finna Premy Puspitawati Rahayu Putri, Ardyah Irsanti R. Rachman Hartono Rachman Hartono Ramadhan, Januar Fajrul Retno Astuti Rini Dwi Wahyuni Rini Yulianingsih Rini Yulianingsih Rizky Hermawan, Rizky Robby Nasrul Sani Robby Nasrul Sani Saengchai Akeprathumchai Saleha, Rischa Saleha, Rischa Amalia Shafira Arini Sundari Siti Asmaul Mustaniroh Siti Asmaul Mustaniroh Sundari, Shafira Arini Suprih B Siswijono Tri Widayanti, Vindya Vindhya Tri Widayanti Vindhya Tri Widayanti, Vindhya Tri Wenny Bekti Sunarharum Wibowo, RLM. Satrio Ari Wijayanti, Ulimaz Rahma Yusron Sugiarto Zahro, Frelyta Ainuz Zaqlul Iqbal