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All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi & Industri Hasil Pertanian JURNAL ILMIAH PETERNAKAN TERPADU JAPI: Jurnal Akses Pengabdian Indonesia Journal of Agriprecision & Social Impact
Premy Puspitawati Rahayu
Faculty Of Animal Science, Brawijaya University, Malang, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Physics Public Health Social Sciences Veterinary Other

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Effects of the Commercial Yogurt Starter on the pH, aw, TPC, TotalBacteria of Lactic Acid, Yeast Mold Numbers and Organoleptic inFermented Sausages Susilo, Agus; Widati, Aris Sri; Evanuarini, Herly; Apriliyani, Mulia Winirsya; Rahayu, Premy Puspitawati; Tyas, Dewi Septi Ayuning; Rafly, Raihan; Pramudita, Ananda Diah
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.3

Abstract

Yogurt culture has never been used as a probiotic to produce fermented sausages. The microorganisms that make up the starter culture play a role in the release of bioactive peptides during sausage production. This research aimed to determine the effect ofyogurt starters on chicken meat and the best percentage of fermented chicken sausage made with yogurt starters as lactic acid bacteria. The variables used are pH, water activity, total plate number, total LAB, yeast mold number, and organoleptic tests. The research method was experimental via a completely randomized design (CRD) with 4 treatments and 3 replications. The yogurt starter addition amounts used were 0%, 1%, 2%, and 3%. The data were analyzed via analysis of variance (ANOVA). If there is a significant effect, it will be tested via Duncan's multiple range test (DMRT). The results revealed that there was a highly significant difference(P<0.01) in pH and that there was a significant difference (P<0.05) in total lactic acid bacteria (LAB) and organoleptic aroma, taste and texture. Moreover, there were no significant differences (P>0.05) in water activity, total plate number, yeast mold number, or organoleptic tests on the color of fermented sausage
Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise Sylvani, Mozza Indira; Evanuarini, Herly; Rahayu, Premy Puspitawati
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.2025.035.01.11

Abstract

Full fat mayonnaise raises consumer concerns about degenerative diseases such as high cholesterol and obesity, increasing the demand for reduced fat alternatives. However, reduced fat mayonnaise often results from emulsion instability due to the lower oil content. Adding natural stabilizers such as aloe vera powder (AVP) can improve emulsion stability and increase viscosity. This research aimed to determine the optimal percentage of Aloe vera powder to enhance the physicochemical and sensory qualities of reduced fat mayonnaise (RFM). The materials used were reduced fat mayonnaise made from canola oil, vinegar, yolk, sugar, salt, pepper, and mustard, with 2%, 4%, and 6% aloe vera powder. The experimental laboratory method used was a completely randomized design (CRD) with 4 treatments and 5 replications. The data were analysed via ANOVA, followed by Duncan's multiple range test (DMRT). The results of this research revealed that aloe vera powder decreased the moisture content (20.52–23.72%) and pH (3.78–4.50) but increased the acidity (0.18–0.45%), viscosity (3006–3874 cps), and emulsion stability (95.50–95.95%) and was accepted and liked by the panellists. The results indicate that the addition of 6% Aloe vera powder can act as a fat replacer and provide the best reduction in fat mayonnaise on the basis of physicochemical quality and sensory evaluation.
THE IMPACT OF ALOE VERA POWDER ON THE CHARACTERISTIC OF REDUCED FAT MAYONNAISE DURING STORAGE PERIOD Sylvani, Mozza Indira; Evanuarini, Herly; Rahayu, Premy Puspitawati
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 25, No 2 (2025): July
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v25i2.63453

Abstract

Steps considered in the creation of healthy functional foods are reducing the fat content in low-fat mayonnaise (RFM). During storage, RFM is susceptible to emulsion instability, lipid oxidation, and general quality decline. Natural additives are needed to improve the quality of mayonnaise, including antioxidants, maintaining emulsion stability, one of which is aloe vera powder (AVP). This study aims to determine the effect of AVP use on days 0, 5, 10, and 15, on the physicochemical and organoleptic properties of RFM during storage. This study used the addition of aloe vera powder to low-fat mayonnaise production. The study was conducted with four treatments and six replications, using a completely randomized design (CRD) through a laboratory experimental approach. The FTIR technique was used to examine AVP to identify functional groups that affect the quality of RFM. The physicochemical and organoleptic qualities of RFM were much better by adding 6% AVP to RFM for 0, 5, 10, and 15 days (P <0.01). In terms of physicochemical and organoleptic quality, storage of mayonnaise with AVP in RFM for up to 15 days still shows good properties.
Texture Properties, Water Activity, Emulsion Stability, and Microstructure of Beef Sausage with the Addition of Papaya Peel Flour Evanuarini, Herly; Susilo, Agus; Rahayu, Premy Puspitawati
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 1 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.01.6

Abstract

Growing interest in sustainable food production has led to the exploration of fruit and vegetable by-products as functional ingredients in meat products.  This study investigates the effects of papaya peel flour on the texture, water activity (Aw), emulsion stability, and microstructure of beef sausages. Papaya peel flour, which is rich in dietary fiber, was added at various percentages (0.1%, 0.2%, and 0.3%) to determine its effect on sausage quality. Beef sausages were formulated with different levels of papaya peel flour, and their quality attributes were assessed using texture analysis, water activity measurement, emulsion stability tests, and scanning electron microscopy (SEM).  Sausages were produced using beef treated with papaya peel flour and control. The results showed that the addition of papaya peel flour at 0.3% improved texture, to an optimal level without compromising sensory acceptability. Water activity decreased significantly at higher addition levels, which was beneficial in improving microbial stability. Emulsion stability was improved with the addition of papaya peel flour, due to its capacity to bind water and retain fat. SEM analysis showed a well-integrated fiber distribution at 0.3%, which contributed to the structural integrity. Papaya peel flour has the potential as a filler in meat product formulations. Optimization of waste products contributes to an environmentally friendly food system and opens up possibilities for applications in the food sector.
Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extract Andriani, Ria Dewi; Sawitri, Manik Eirry; Widayanti, Vindhya Tri; Manab, Abdul; Rahayu, Premy Puspitawati; Prasasti, Finna; Saleha, Rischa Amalia
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 2 (2024): August 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.02.1

Abstract

Yogurt is a synbiotic yogurt made from a combination of probiotics and prebiotics, so the addition of bawang dayak extract (Eleutherine palmifolia (L) Merr) improved the functional properties of the synbiotic yogurt. The research objective was to analyse the physicochemical properties of yogurt synbiotic enriched with bawang dayak extract. The physicochemical properties, pH, acidity, syneresis and water holding capacity were analysed. This research used a completely randomized design (CRD), which consisted of 4 treatments and 3 replications with various concentrations of bawang dayak extract (T0 = 0%, T1 = 1%, T2 = 4% and T3 = 6%). The main ingredients used were skim milk, fresh milk, yogurt starter (Lactobacillus bulgaricus, Streptococcus thermophilus) and bawang dayak extract. The results of this study showed that the pH, acidity and water holding capacity were not significantly different (p>0.05) among the treatments, while syneresis was highly significantly different (p<0.01) at the T3 (6%) concentration.
Peningkatan Produktifitas Penggemukan Ternak Domba Di Kabupaten Lumajang Melalui Suplementasi Pakan Konsentrat Dengan Granul Multinutrient ALT (Aplikasi Lima Teknologi) Manab, Abdul; Hartono, Rachman; Sugiarto, Yusron; Andriani, Ria Dewi; Rahayu, Premy Puspitawati; Hermanto, Andri
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 9, No 1 (2024)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v9i1.5354

Abstract

Permasalahan yang dihadapi peternak domba di Lumajang yang tergabung dalam CV. MRP (Mitra Ruminansia Perkasa): 1) Konsentrat yang dihasilkan CV. MRP menghasilkan ADG domba yang rendah, 2) Kapasitas produksi konsentrat di CV. MRP masih rendah karena masih menggunakan tenaga manusia untuk mencampur formula konsentrat, dan 3) Pendapatan peternak peternak domba CV. MRP yang rendah. Kegiatan pengabdian kepada masyarakat melalui Program Doktor mengabdi meliputi: 1) Pelatihan formulasi pakan konsentrat dengan Granul Multinutrient ALT bagi formulator pakan di CV. MRP, 2) Kontrol kualitas produksi konsentrat dengan granul multinutrient ALT, 3)  Pelatihan penggunaan mesin mixing dalam peningkatan kapasitas produksi pakan konsentrat dengan Granul Multinutrient ALT, 4) Diseminasi  pakan konsentrat dengan Granul Multinutrient ALT bagi peternak domba di CV. MRP melalui penyuluhan, pelatihan dan demplot, dan 5) Evaluasi keberhasilan suplementasi pakan konsentrat dengan granul multinutrient ALT ke domba milik peternak CV. MRP di Lumajang. Kegiatan Doktor mengabdi menghasilkan: 1) Formulator pakan di CV. MRP untuk menghasilkan Granul Multinutrient ALT, 2) Granul Multinutrient ALT yang dihasilkan CV. MRP memiliki kualitas yang baik, 3) CV. MRP mampu meningkatkan kapasitas produksi pakan konsentrat dengan granul multinutrient ALT menggunakan kombinasi mesin pellet dan pan granulator serta mesin mixer, dan 4) Peternak di CV. MRP mampu menerapkan pakan konsentrat dengan granul multinutrient ALT dan dapat meningkatkan ADG domba dengan kualitas karkas dan daging yang lebih baik dan dapat mempersingkat masa penggemukan domba.
Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill): Karakteristik fisikokimia bakso daging sapi dengan penambahan tepung edamame (Glycine max (L.) Merrill) Nugroho, Wahid Yulianto; Hardianto, Yanuar Dandy; Rahayu, Premy Puspitawati
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i2.123-132

Abstract

Meatballs are a popular processed meat product made from minced meat combined with various additional ingredients, commonly including flour. Tapioca flour is often used, although it has relatively low nutritional content. Edamame flour, by contrast, offers enhanced nutritional value. The study aimed to determine the optimal percentage of edamame flour addition to improve the physicochemical properties of beef meatballs. The experimental method involved processing back leg beef meatballs with varying levels of edamame flour. A Completely Randomized Design (CRD) was used, consisting of four treatments and five replications: T0 (control), T1 (3% edamame flour), T2 (6% edamame flour), and T3 (9% edamame flour). The results revealed highly significant differences (P<0.01) in protein content and water-holding capacity (WHC), significant differences (P<0.05) in water content and texture, and no significant differences (P>0.05) in pH and fat content. The addition of 9% edamame flour (T3) yielded the best outcomes: pH (6.58), WHC (54.72%), texture (4.54 N), protein (16.32%), water content (67.42%), and fat content (8.14%). These results indicate improvements in the nutritional and physicochemical quality of beef meatballs. Therefore, edamame flour can be recommended as a functional ingredient to enhance meatball quality. The 9% level appears optimal for increasing protein and moisture retention, contributing to better texture and overall product quality. Future research should investigate sensory properties and consumer acceptance to support the potential for commercial application.    
Compliance with Halal Standards in Honey Production: Identification of Critical Points in Malang Region Susilo, Agus; Masyithoh, Dewi; Prihanto, Asep Awaludin; Akhiroh, Puji; Andriani, Ria Dewi; Rahayu, Premy Puspitawati; Al Awwaly, Khotibul Umam; Jaya, Firman; Amertaningtyas, Dedes; Evanuarini, Herly
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 2 (2025)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v13i2.p430-448

Abstract

This study aims to identify critical control points in honey production in Malang that affect both product quality and halal status, using a qualitative approach. Data were collected through interviews, observations, and thematic analysis. The study identified several critical points in the honey production process that influence product quality and halal certification status, namely: the source of bees, hive cleanliness, processing methods, and packaging.The findings indicate that 80% of beekeepers understand and apply halal principles, while the remaining 20% require further education. Halal certification has been shown to increase the market value of honey by 15–20%, while also enhancing consumer trust and the product’s competitiveness in both domestic and international markets. Improving production efficiency through training, modernization of equipment, and the adoption of digital marketing strategies is essential to maximizing the potential of halal honey in the region.
Characterization of Andrographis Paniculata Extract Obtained by Microwave-Assisted Extraction (MAE) Method with Radiation Time Rahayu, Premy Puspitawati; Widyastuti, Eny Sri; Nurwahyuni, Eka; Yunita, Citra Nurma; Hakim, Lukman
Jurnal Penelitian Pendidikan IPA Vol 9 No 12 (2023): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i12.5624

Abstract

The purpose of this research was to extract Andrographis paniculata using the Microwave Assisted Extraction (MAE) method at 4 radiation (4 minutes, 6 minutes, 8 minutes, and 10 minutes) and characterize the extract on phenolic content, flavonoid content, andrographolide content, antioxidant activity, and functional group using Fourier Transform Infrared Spectroscopy (FTIR). Radiation times of the MAE method had a significant effect on phenolic content, flavonoid content, andrographolide content, and antioxidant activity of Andrographis paniculata. Radiation time for 10 minutes of MAE gave higher phenolic, flavonoid, andrographolide, and antioxidant activity of Andrographis paniculata. The IR spectra of the Andrographis paniculate extract increased as the radiation time increased. The optimum radiation time was at 8 minutes with the result of phenolic content at 57.2 mg GAE /g, flavonoid content at 113.07 ppm, andrographolide at 763.47 µg/ml, antioxidant activity at 71.66% and the IR spectra at 1031.92 cm-1, 2945.3 cm-1, 3346.5 cm-1.
Interaction of Sambiloto (Andrographis paniculata) Bioactive Compound with Milk Protein (Whey and Casein) Through Molecular Docking and Molecular Dynamics Simulation as a Basis for Encapsulation Rahayu, Premy Puspitawati; Sawitri, Manik Eirry; Setiawan, Dwi; Yunita, Citra Nurma
Jurnal Penelitian Pendidikan IPA Vol 10 No 7 (2024): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i7.7696

Abstract

This research aims for developing immune-boosting products necessary. The active ingredient in Andrographis paniculate (AP) acts as an immunostimulant which can improve the work of the immune system. The first stage of research was a collection of bioactive compounds from KnapSack database of Kanaya, Dr. Duke's Phytochemical and Ethnobotanical were compiled and selected based on the online pass results of each bioactive compound as an immunomodulator and 10 active compounds were obtained which will be continued. The second stage of research was a docking molecular between whey proteins (β-lactoglobulin and α-lactalbumin) with active compounds from AP and casein (α-Casein, β-Casein, and κ-Casein). The highest binding affinity was obtained for α-Casein with Neoandrographolide at -9.2 Kcal/mol. The results of the complex α-Casein with Neoandrographolide (CC) and α-Casein with Neoandrographolide ultraheat (CCT) support the research, namely to function α-Casein as an encapsulant well as a transporter or drug delivery of Neoandrographolide without changing the conformation of casein and disturbing its function. However, the conformation of casein will change drastically during ultraheat treatment to maintain the conformation and binding with the Neoandrographolide ligand. In addition, it supports the simulation results of single α-Casein at ultraheat temperatures which show conformational stability that is not much different from single α-casein and complexes at physiological temperatures
Co-Authors Abdul Manab Agus Susilo Akhiroh, Puji Andari, Dyana Kusuma Apriliyani, Mulia Winirsya Aris Sri Widati Asep Awaludin Prihanto Dedes Amertaningtyas Dwi Setiawan Eny Sri Widyastuti Firman Jaya Hardianto, Yanuar Dandy Herly Evanuarini Hermanto, Andri Khotibul Umam Al Awwaly Lukman Hakim Manik Eirry Sawitri Masyithoh, Dewi Nugroho, Wahid Yulianto Nurwahyuni, Eka Pramudita, Ananda Diah Prasasti, Finna Rachman Hartono Rafly, Raihan Ria Dewi Andriani Saleha, Rischa Amalia Sujarwo, Rama Aben Sylvani, Mozza Indira Tyas, Dewi Septi Ayuning Vindhya Tri Widayanti, Vindhya Tri Yunita, Citra Nurma Yusron Sugiarto Zul’adhar, Ulya Rafa