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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Pendidikan dan Sosial Humaniora
Endang Listiani
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Agriculture, Biological Sciences & Forestry Humanities Education Other

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Effects of Whey Protein Isolate on Black Pepper Essential Oil Ultrasound-Assisted Emulsion on Physical Characteristics, Antioxidant Activity, and Antibacterial Properties Safitri Safitri; Abdul Manab; Khothibul Umam Al Awwaly; Andi Febrisiantosa; Endang Listiani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.2

Abstract

The purpose of this research was to determine the best ratio of whey protein isolate (WPI) for encapsulation of black pepper (Piper nigrum) essential oil (BPEO) on ultrasound-assisted emulsion. O/W emulsion was made from the oil phase from BPEO and corn oil (30:70) and the aqueous phase was made from the liquid modified glucomannan. The effect of WPI was investigated at different ratios (T0= 0%, T1= 2%, T2= 4%, T3= 6%,). BPEO emulsion was prepared using an ultrasonication method with the intention for produce nanoemulsion. The method of this research was an experiment with a Completely Randomized Design (CRD) by using four treatments and three replications, then continued by Duncan Multiple Range Test (DMRT). The physical characteristics were observed by viscosity and optical microscope. DPPH scavenging activity was used to know the effect of encapsulation on antioxidant activities. The Antibacterial activity was evaluated by the Kirby Bauer method with E. coli as the pathogen bacteria and L. casei as the probiotic bacteria. The increase ratio of WPI influences morphology. Different ratio of WPI gave a highly significant effects (p<0.01) on the viscosity and antioxidant, and gave no significant effects (p>0.05) on the inhibition diameter zone for E. coli and L. casei. Based on its physical characteristic, antioxidant activity, and antibacterial properties, it can be concluded that WPI can protect the BPEO by stabilizing O/W emulsion and may have the potential to be used as an alternative natural antioxidant and antibacterial additive in many food applications.
Pola Komunikasi Guru- Siswa di Sekolah Slanker (MA NU 03 Brebes) Melalui Sistem Perbaikan Karakter Endang Listiani; Ike Desi Florina; Sarwo Edy, M.I.Kom
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 1 No. 1 (2021): Maret : Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v1i1.3159

Abstract

The purpose of this study was: to determine the communication patterns used by educators to students in order to improve character in the Brebes SLANKER School. This research uses social penetration theory. The data analysis technique used is descriptive qualitative, where the authors collect existing data, compile systematically, then describe the results of the study based on the images or data obtained during the study. The results of this study indicate that the pattern of communication between teachers and students in SLANKER schools (Madrasah Aliyah NU 03 Brebes) through the education system is able to improve student character. With the use of two-way and multi-directional communication patterns through the education system with the arts and storytelling, it can improve student character in the form of manners.
Co-Authors Abdul Manab Andi Febrisiantosa Ike Desi Florina Khothibul Umam Al Awwaly Safitri Safitri Sarwo Edy, M.I.Kom