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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Bantara Journal of Animal Science Buletin Peternakan Tropis (Bulletin of Tropical Animal Science) Jurnal Agroekoteknologi dan Agribisnis Jurnal WIDYA LAKSMI (Jurnal Pengabdian Kepada Masyarakat) Jurnal Ilmiah Ilmu-Ilmu Peternakan FORUM EKONOMI: Jurnal Ekonomi, Manajemen dan Akuntansi
Nurmasytha, Andi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Immunology & microbiology Other

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Pengaruh Substitusi Tepung Tapioka dengan Tepung Uwi Ungu terhadap Aktivitas Antioksidan dan Sifat Fisikokimia Bakso Daging Ayam selama Penyimpanan Suhu Dingin Nurmasytha, Andi; Hajrawati, Hajrawati; Malaka, Ratmawati
Buletin Peternakan Tropis Vol. 4 No. 2 (2023)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.4.2.188-198

Abstract

Meatball is a processed meat product that has a relatively short shelf life (prone to spoilage). One of the causes of spoilage in meatballs is oxidation, especially during storage. Natural antioxidant compounds found in purple sweet potato flour are capable of inhibiting oxidation and improving the physicochemical properties of meatballs. This research aimed to evaluate the influence of substituting tapioca flour with purple sweet potato flour on the antioxidant activity and physicochemical properties of chicken meatballs during refrigerated storage (4°C). The substitution treatments of purple sweet potato flour were 0%, 25%, 50%, and BHT 0.01%, with storage durations of 0, 6, 12, and 18 days. The parameters tested included antioxidant activity (DPPH), pH value, color (L*, a*, and b*), and TBARS value. The results showed that substituting tapioca flour with purple sweet potato flour significantly affected the DPPH value, L*, a*, b*, and TBARS, but did not significantly impact the pH value of the meatballs. Based on the research findings, it can be concluded that substituting tapioca flour with purple sweet potato flour can enhance the antioxidant activity, physicochemical properties, and shelf life of chicken meatballs for up to 18 days at 4°C. Purple sweet potato flour also shows potential to replace the use of synthetic antioxidants (BHT 0.01%) in meatball production.   Keywords: antioxidant activity, physicochemical properties, meatballs, purple yam flour.   ABSTRAK Bakso merupakan produk olahan daging yang memilki masa simpan yang relatif singkat (mudah rusak). Kerusakan pada bakso salah satunya akibat oksidasi terutama selama masa penyimpanan. Senyawa antioksidan alami yang dimiliki tepung uwi ungu mampu menghambat oksidasi dan memperbaiki sifat fisikokimia pada bakso. Penelitian ini bertujuan mengevaluasi pengaruh substitusi tepung tapioka dengan tepung uwi ungu terhadap aktivitas antioksidan dan sifat fisikokimia bakso daging ayam selama penyimpanan suhu dingin (4°C). Perlakuan substitusi tepung uwi ungu yaitu 0%, 25%, 50% dan BHT 0,01% dengan lama penyimpanan 0, 6, 12, dan 18 hari. Parameter yang diuji yaitu aktivitas antioksidan (DPPH), nilai pH, warna (L*, a* dan b*) dan nilai TBARS. Hasil penelitian menunjukkan substitusi tepung tapioka dengan tepung uwi ungu secara signifikan berpengaruh pada nilai DPPH, L*, a*, b* dan TBARS, tetapi tidak memberikan pengaruh signifikan pada nilai pH bakso. Berdasarkan hasil penelitian dapat disimpulkan substitusi tepung tapioka dengan tepung uwi ungu mampu meningkatkan aktivitas antioksidan, sifat fisikokimia dan masa simpan bakso daging ayam hingga 18 hari pada suhu 4°C. Tepung uwi ungu juga berpotensi menggantikan penggunaan antioksidan sintetis (BHT 0,01%) pada pembuatan bakso.   Kata kunci: aktivitas antioksidan, sifat fisikokimia, bakso daging ayam, tepung uwi ungu
Microbiological Analysis of Bali Beef with Different Aging Times Yuliyanti, Karenina Dwi; Adiputra, Kirana Dara Dinanti; Widiarta, I Putu Gede Didik; Nurmasytha, Andi
Bantara Journal of Animal Science Vol. 7 No. 1 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i1.6388

Abstract

Microbiological analysis of meat is crucial to ensure its safety, quality, and suitability for consumption. As a nutrient-rich medium, beef supports microbial growth, which can impact its quality. This study aimed to characterize the microbiological quality of Bali beef with different aging times. This study used three types of muscles: Longissimus dorsi, Gluteus medius, and Semitendinosus from Bali beef aged ± 3 years and body weight of ± 350 kg. Samples were aged at cold temperatures for 1, 21, and 42 days. A completely randomized design with a 3x3x4 factorial was used in this study. The least Square Means test was applied if the data obtained differed significantly. The research results show that the microbial count in the meat significantly increased during aging for 21 and 42 days. Longer aging periods in this study led to an increase in the microbial count.
Optimization of Kelulut Honey Addition on Organoleptic Quality of Pasteurized Goat Milk Nurmasytha, Andi; Wibowo, Ari; Sulistyowati, Anastasya Dian; Divayanti, Fauziyyah; Wahyuningtyas, Amalina Nur; Adiputra, Kirana Dara Dinanti
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 28 No 1 (2025): Mei 2025
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v28i1.42622

Abstract

Background: Increased public awareness of the importance of healthy living is one of the things that encourage increased consumption of goat milk because it contains antioxidants, more fatty acids, proteins, and minerals when compared to cow's milk and is easily digested for those who are intolerant to lactose, has a perishable nature so it needs to go through a heating process with pasteurization before consumption. Objective: This study aims to measure the optimization of kelulut honey addition on the organoleptic quality of pasteurized goat milk. Methods: Goat milk was heated, and when it reached 75°C, the product was constantly stirred and pasteurized for 15 seconds. Then, kelulut honey was added according to the treatment. The research parameters in sensory testing used 36 semi-trained panelists. Panelists assessed the characteristics of pasteurized goat milk drink products by adding different levels of honey using the scale method (rating scale 1-5). This study used a completely randomized design with five treatments (addition of 0%, 5%, 10%, 15%, and 20% honey levels) with three replications. If the results obtained show a significant difference, the Duncan test is continued. Results: The values of color, honey aroma, milk aroma, product viscosity, taste, and panelists' liking had a significant effect (P<0.01)  on pasteurized goat milk with the addition of different levels of honey. Conclusion: The addition of honey improved the quality of organoleptic values of color, honey aroma, and viscosity of the product. The aroma of milk, flavor, and liking decreased as the addition of honey level increased. Based on the overall organoleptic assessment of panelists, pasteurized goat milk with the addition of 5%-10% honey level is a product that is accepted by the public.
Characteristics of Physical, Microbiological, and Organoleptic of Dali and Fresh Cheese from Goat’s Milk during Low Temperature Storage Wahyuningtyas, Amalina Nur; Fezra, Haiwal; Taufik, Epi; Soenarno, Mochammad Sriduresta; Nurmasytha, Andi
Jurnal Agroekoteknologi dan Agribisnis Vol. 9 No. 1 (2025): Jurnal Agroekoteknologi dan Agribisnis
Publisher : Politeknik Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51852/6psdwf32

Abstract

Indonesian food culture is known for its diversity in various aspects, including traditional Indonesian food. Livestock products such as meat and milk are ingredients that Indonesian people often use to make traditional food. The milk that is considered to have better digestibility and lower allergy potential is goat's milk. In addition, goat's milk can be processed as a carrier for functional ingredients, such as prebiotic ingredients or probiotic bacteria, into various products. Dali is one of Indonesia's traditional foods. North Sumatra has a fresh cheese called dali. Alo-alo leaves (Agave angustifolia) are an ingredient used in the coagulation process in making dali. This study aims to examine the physical, microbiological, and organoleptic characteristics of dali by using a coagulant of Agave angustifolia leaf juice and fresh cheese with commercial rennet coagulant during low-temperature storage. This research was carried out for 12 days and every 4 days pH, Total Plate Count (TPC), and organoleptic tests were observed, resulting in data on fresh dali and cheese H0, H4, H8, and H12 with low temperature storage. This research design was carried out in 3 replications and analyzed using the T-test to obtain TPC and pH data, while for organoleptic data using Kruskal-Wallis. The results of the analysis on the Total Plate Count (TPC) of dali and fresh cheese showed a significant difference (P<0,05), namely on day 0, while the pH test of dali and dangke showed a significant difference (P<0,05) on day 0 and 4th. Panelists preferred fresh cheese over Dali, based on organoleptic test results.
Optimizing Citrus aurantifolia Juice Marination for Improved Chicken Meat Quality: A Study on pH, Tenderness, Water Retention, and Cooking Loss Sulaiman, Agus; Wibowo, Ari; Suhardi; Aprylasari, Dede; Haris, M. Ichsan; Wahyuningtyas, Amalina Nur; Nurmasytha, Andi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.4

Abstract

This study investigated the effects of marinating chicken meat with varying concentrations of lime juice (Citrus aurantifolia) on its physical properties, specifically pH, tenderness, water-holding capacity (WHC), and cooking loss. The experimental treatments comprised five lime juice concentrations: P0 (control, 0 mL), P1 (10 mL), P2 (20 mL), P3 (30 mL), and P4 (40 mL). The results revealed significant differences in pH values among treatments: P0 (5.67), P1 (5.25), P2 (5.01), P3 (4.91), and P4 (4.78). Tenderness, expressed as penetration force (mm/g), varied across treatments with the following means: P0 (91.13 mm/g), P1 (80.63 mm/g), P2 (81.00 mm/g), P3 (88.50 mm/g), and P4 (69.00 mm/g). WHC values were recorded as follows: P0 (44.41%), P1 (43.40%), P2 (42.52%), P3 (45.00%), and P4 (43.80%). Cooking loss increased with higher lime juice concentrations: P0 (27.00%), P1 (32.50%), P2 (33.00%), P3 (32.50%), and P4 (34.50%). The findings suggest that lime juice concentration significantly affects both pH and tenderness, with the most favorable results observed at the 20 mL concentration, which yielded a pH of 5.01 and tenderness of 81.00 mm/g. In contrast, no significant effects were observed on WHC and cooking loss across treatments. In conclusion, marination with 20 mL of lime juice enhances the physical quality of chicken meat by improving pH and tenderness, without substantially affecting water retention or cooking loss.
Cost-Quality Tradeoffs in Cream Cheese Formulation: Evaluating Acidulants for Sensory Performance and Financial Sustainability Wahyuningtyas, Amalina Nur; Nurmasytha, Andi
FORUM EKONOMI: Jurnal Ekonomi, Manajemen dan Akuntansi Vol. 27 No. 3 (2025): Juli
Publisher : FEB Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jfor.v27i1/3520

Abstract

This study assesses the physicochemical, sensory, and economical aspects of cream cheese production utilizing five different acidulants (citric acid, vinegar, lemon juice, papaya latex, and orange juice) in order to discover the most commercially viable compositions. Sensory analysis revealed that orange juice and citric acid produced the most preferred products, with bright white color, balanced sourness, and ideal firmness, whereas papaya latex produced inferior results due to excessive softness and weak flavor caused by its higher pH (5.57). Financial analysis yielded key insights into production economics, with a break-even threshold of 909 units/month (IDR 31.8 million in sales) and a small 9.1% margin of safety at 1,000 units. The cost structure revealed variable expenses (IDR 24,000/unit) dominated by raw materials (75%), emphasising the need of strategic acidulant selection for profitability. The findings show that, while orange juice and citric acid have better sensory properties, their commercial viability is dependent on cost-effective procurement to sustain goal margins. In contrast, the enzymatic benefits of papaya latex were outweighed by low consumer acceptance, rendering it financially unviable despite possible cost reductions. The study concludes that successful cream cheese production necessitates formulas that balance sensory perfection with economic sustainability, especially given the tight profit margins and volume sensitivity. These findings offer dairy producers meaningful insights for improving both product quality and financial success. Future study should look into hybrid acidulant systems or process improvements to increase the cost-effectiveness of high-performing formulations while keeping favorable sensory properties
PENINGKATAN KAPASITAS PETANI MELALUI PELATIHAN PEMBUATAN PUPUK KOMPOS DI AGROBETAPUS FARM, LEMPAKE: SOLUSI BERKELANJUTAN UNTUK PERTANIAN DAN LINGKUNGAN Aprylasari, Dede; Nurmasytha, Andi; Wibowo, Ari; S, Suhardi
Jurnal Widya Laksmi: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2025): Jurnal WIDYA LAKSMI (Jurnal Pengabdian Kepada Masyarakat) - Inpress
Publisher : Yayasan Lavandaia Dharma Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59458/jwl.v5i1.158

Abstract

Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kapasitas petani dalam memanfaatkan limbah organik melalui pelatihan pembuatan pupuk kompos yang dilaksanakan di Agrobetapus Farm, Lempake. Lokasi ini memiliki potensi besar dalam pengelolaan limbah organik yang dihasilkan dari aktivitas pertanian. Masalah utama yang dihadapi petani adalah rendahnya pemanfaatan limbah organik yang seharusnya dapat diolah menjadi pupuk kompos sebagai alternatif ramah lingkungan untuk menggantikan pupuk kimia. Metode pelatihan yang diterapkan meliputi sosialisasi, demonstrasi praktik, dan pendampingan yang intensif. Hasil kegiatan menunjukkan peningkatan yang signifikan dalam pemahaman dan keterampilan petani dalam pembuatan dan penggunaan pupuk kompos. Selain itu, pelatihan ini berkontribusi pada pengelolaan limbah yang lebih efektif, serta peningkatan kesuburan tanah yang berimbas pada produktivitas pertanian yang lebih baik. Dengan adopsi metode ini, diharapkan petani dapat mengurangi ketergantungan pada pupuk kimia, yang berdampak positif terhadap keberlanjutan pertanian yang ramah lingkungan dan peningkatan kesejahteraan petani. Kegiatan ini diharapkan dapat menjadi solusi jangka panjang yang mendukung pengelolaan sumber daya alam secara berkelanjutan dalam sektor pertanian.
Optimization of Drying Methods on the Physical and Sensory Stability of Goat Milk Based Kefir Mask Powder Wahyuningtyas, Amalina Nur; Monasdir, Monasdir; Ismanto, Arif Ismanto; Nurmasytha, Andi; Maulidina, Agil; Yulianti, Karenina Dwi; Izzati, Farah Diba; Muharram, Fadhil
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 2 (2026)
Publisher : Faculty of Animal Science and Technology Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.02.6

Abstract

Kefir is a fermented milk product rich in bioactive compounds, including lactic acid, antioxidants, and lipids, making it a promising ingredient for facial masks due to its prolonged skin contact and enhanced delivery of active compounds. However, fresh kefir is highly perishable because of its high moisture content and ongoing microbial activity, limiting its storage stability and commercial application. This study aimed to evaluate the effect of two drying methods oven and spray drying on the quality of kefir mask powder derived from goat milk. Key parameters analyzed included moisture content, water activity (a­­w), fat content, pH, total titratable acidity, total plate count (TPC), yeast count, and sensory acceptance (color, texture, aroma, viscosity, and overall preference). The results showed that the type of drying significantly influenced moisture, aw, and fat levels, while no significant effect was observed on pH, acidity, TPC, or yeast count. Oven drying was more effective in retaining active compounds, whereas spray drying produced a powder with superior sensory characteristics preferred by panelists. These findings suggest that the choice of drying technique should be guided by the desired balance between product stability and consumer appeal.
Analysis of the Effects of Pretranslational Feed Withdrawal Duration on Weight Loss, Blood Glucose, and Carcass Yield in Broilers Yulianti, Karenina Dwi; Suhardi; Nurmasytha, Andi; Almayrizq, Daffa Khairy
Jurnal Ilmu-Ilmu Peternakan Vol. 36 No. 2 (2026): August 2026
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2026.036.2.9

Abstract

Feed withdrawal before transportation is typically applied in broiler chickens to reduce gastrointestinal content and potential carcass contamination during slaughter; however, prolonged withdrawal may affect physiological conditions, body weight loss, and carcass yield. In this study, the effects of different durations of feed withdrawal before transportation on body weight loss, blood glucose concentration, and carcass percentage in Cobb broiler chickens were evaluated. A total of 126 28-day-old broilers with an average body weight of 1.4 ± 0.14 kg were assigned to a completely randomized design consisting of three treatments: no feed withdrawal, 4 h of feed withdrawal, and 8 h of feed withdrawal before transportation. Each treatment consisted of three replicates, with 14 birds per replicate, resulting in nine experimental units. The birds were transported for 2 h, after which body weight, blood glucose concentration, and carcass percentage were measured before and/or after transportation. The data were evaluated descriptively, and the carcass percentage did not significantly differ among the treatments (P>0.05). During transportation, the temperature remained within the normal range, although the relative humidity was relatively high because of rainy weather conditions. The body weight loss was lowest in the 4-h-old group (2.24 ± 0.26%), whereas the body weight loss was greatest in the 8-h-old group (3.69 ± 0.72%). The blood glucose concentration decreased after transportation in all the treatments, with the lowest posttransportation value observed in the 8 h feed withdrawal group (248.90 ± 31.50 mg/dL). The percentage of carcasses ranged from 68.25 ± 4.07% to 70.39 ± 3.36% and did not differ significantly among the treatments. These findings suggest that 4 h of feed withdrawal before transportation may reduce body weight loss and maintain blood glucose concentrations within the normal physiological range; however, improving the carcass percentage should not be concluded because the carcass yield was not significantly affected by treatment.
Co-Authors Adiputra, Kirana Dara Dinanti Agil Maulidina Almayrizq, Daffa Khairy Ari Wibowo Dede Aprylasari Divayanti, Fauziyyah Epi Taufik Fezra, Haiwal Hajrawati, Hajrawati Haris, M. Ichsan I Putu Gede Didik Widiarta Ismanto, Arif Ismanto Izzati, Farah Diba Mochammad Sriduresta Soenarno Monasdir, Monasdir Muharram, Fadhil Ratmawati Malaka Suhardi Suhardi S Sulaiman, Agus Sulistyowati, Anastasya Dian Wahyuningtyas, Amalina Nur Yulianti, Karenina Dwi Yuliyanti, Karenina Dwi