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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 Peternakan Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi & Industri Hasil Pertanian JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Ilmiah Inovasi Jurnal Ternak Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) International Journal of Eco-Innovation in Science and Engineering (IJEISE) Jurnal Teknologi Hasil Peternakan Livestock and Animal Research JAPI: Jurnal Akses Pengabdian Indonesia Journal of Agriculture and Animal Science Prosiding Seminar Nasional Mini Riset Mahasiswa 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 Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Nursing Physics Public Health Social Sciences Veterinary Other

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Characterization of Andrographis Paniculata Extract Obtained by Microwave-Assisted Extraction (MAE) Method with Radiation Time Premy Puspitawati Rahayu; Eny Sri Widyastuti; Eka Nurwahyuni; Citra Nurma Yunita; Lukman Hakim
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 Premy Puspitawati Rahayu; Manik Eirry Sawitri; Dwi Setiawan; Citra Nurma Yunita
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
Pengaruh Penambahan Pure Ubi Cilembu (Ipomoea batatas L.) terhadap Sifat Fisikokimia Yoghurt Sinbiotik Premy Puspitawati Rahayu; Cut Tasya Nur Laylita; Mulia Winirsya Apriliyani; Citra Nurma Yunita
AgriMalS Vol 6 No 1 (2026): Volume 6 Nomor 1 Tahun 2026
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v6i1.2327

Abstract

Yogurt is a processed dairy product resulting from the fermentation of milk by lactic acid bacteria, which are responsible for shaping its consistency, sensory profile, and functional attributes. Cilembu sweet potato puree is utilized as a natural prebiotic source due to its inulin and oligosaccharide content, which have the potential to enhance the growth and viability of beneficial bacteria. This study aimed to determine the optimal level of Cilembu sweet potato puree addition in the production of synbiotic yogurt based on physicochemical parameters, including viscosity, syneresis, water holding capacity, pH, and titratable acidity. The research was conducted using an experimental approach with a Completely Randomized Design (CRD) comprising four treatment groups and five replications. The treatments consisted of P0 (control without the addition of puree), P1 (5%), P2 (10%), and P3 (15%) of Cilembu sweet potato puree calculated based on the weight of fresh milk. The data analysis was performed using a one-way Analysis of Variance (ANOVA) to assess the effect of the treatments. When significant differences were observed, Duncan’s Multiple Range Test was applied as a post hoc analysis to compare the means. The findings showed that incorporating Cilembu sweet potato puree had a significant effect (P < 0.05) on syneresis and water holding capacity, while no significant differences were observed in the other parameters. The best treatment was observed at 15% puree addition, resulting in a syneresis value of 43.46% and a water holding capacity (WHC) of 56.30%. In conclusion, the incorporation of Cilembu sweet potato puree up to 15% effectively improved the stability of synbiotic yogurt, particularly by enhancing water holding capacity and reducing syneresis.
The Quality of Yogurt Drink with Guar Gum and Cornstarch as Stabilizer Premy Puspitawati Rahayu; Desi Unur; Fathimah Fathimah; Elsa Nursafitri; Bintang Asadel; Citra Nur Yunita; Purwadi Purwadi; Imam Tohari; Firman Jaya
Livestock and Animal Research Vol 22, No 3 (2024): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v22i3.87368

Abstract

Objective: This study aims to determine the effect of using guar gum and cornstarch as stabilizers in Yoghurt drinks and to determine the stability of Yoghurt drinks.Methods: The method used 2 stages of research. Stage 1 of the research used a completely randomized design (CRD) with 6 treatments and 3 replicates, T0 (Control); T1 (0.4% Guar gum); T2 (0.3% Guar gum and 0.1% cornstarch), T3 (0.2% Guar gum and 0.2% cornstarch), T4 (0.1% Guar gum and 0.3% cornstarch), and T5 (0.4% Cornstarch). Stage 2 of the study used a completely randomized design (CRD) nested pattern related to different storage periods, H1 (7 days), H2 (14 days), H3 (21 days), H4 (28 days), H5 (35 days) with the same treatment and replication. Data were analyzed using the Analysis of Variance.Results: The results of stage 1 showed that guar gum and cornstarch as stabilizers had a significant effect (P&lt;0.01) on viscosity, syneresis, and water holding capacity, significant effect (P&lt;0.05) on pH, protein, lactose, and showed that no significant effect (P&gt;0.05) on fat, moisture, total titratable acidity, and LAB content. The results of stage 2 showed that different storage periods had a very significant effect (P&lt;0.01) on viscosity and pH. There was no significant effect (P&gt;0.01) on LAB content.Conclusions: It was concluded that guar gum and cornstarch can maintain the quality of the Yoghurt drink for 6 weeks of storage.
Effect Of Red Dragon Fruit Peel Extract On The Physicochemical Quality Of Greek Yogurt Youfind Rahma Amalia Islami; Natasya Virdinia Resita Dewi; Kirana Zahra’ Kalista Anastasia; Citra Nurma Yunita; Anif Mukaromah Wati; Premy Puspitawati Rahayu
Jurnal Ternak Vol. 17 No. 1 (2026): Juni, 2026
Publisher : UNIVERSITAS ISLAM LAMONGAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jt.v17i1.298

Abstract

Greek yogurt is a fermented milk product characterized by a thick texture, high protein content, and physiological benefits for digestive health. Product development efforts focus on enhancing its functional value and sensory attributes. Red dragon fruit peel extract (RDFP) contains bioactive compounds such as anthocyanins and polyphenols, which serve as natural antioxidants and potential natural colorants in dairy products. This study aims to evaluate the effect of adding RDFP on the physicochemical properties of Greek yogurt. A Completely Randomized Design (CRD) was applied with four treatments and four replications, consisting of a control (T0), 10% RDFP (T1), 20% RDFP (T2), and 30% RDFP (T3). Data were analyzed using ANOVA followed by Duncan’s multiple range test. The results indicated that RDFP significantly (P < 0.01) influenced total acidity, moisture content, total solids, water holding capacity (WHC), syneresis, antioxidant activity, and color parameters (L*, a*, b*). Significant effects (P < 0.05) were also observed on pH and viscosity, while protein and fat contents did not differ significantly (P > 0.05). The measured values ranged as follows: pH (4.02–4.60), total acidity (2.39–2.75%), protein (2.93–3.40%), fat (11.28–16.18%), moisture (81.51–85.09%), total solids (14.91–18.49%), WHC (67.12–91.60%), syneresis (6.43–37.93%), viscosity (7156.00–9954.50 mPa), antioxidant activity (6.56–225.46 µmol TE/g), L* (80.72–92.47), a* (−1.19–10.90), and b* (10.24–16.08). Overall, the addition of 30% RDFP produced the best balance of visual appeal and functional quality in Greek yogurt.
Karakteristik Fisikokimia Nugget Ayam Dengan Substitusi Tepung Tapioka Menggunakan Tepung Sukun (Artocarpus altilis) Renata Nur Reswara; Premy Puspitawati Rahayu
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 5, No 1 (2026)
Publisher : Universitas Negeri Gorontalo

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

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung tapioka dengan tepung sukun dalam pembuatan nugget ayam ditinjau dari kadar air, daya ikat, aktivitas air, pH, dan susut masak. Bahan penelitian yang digunakan adalah nugget ayam dengan berbagai persentase substitusi tepung tapioka dan tepung sukun. Metode yang digunakan adalah percobaan laboratorium dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 4 ulangan. Proporsi subtitusi yang digunakan pada penelitian ini yaitu P0 (tepung tapioka 10%), P1 (tepung tapioka 7,5%: tepung sukun 2,5%), P2 (tepung tapioka 5%: tepung sukun 5%), P3 (tepung tapioka 2,5%: tepung sukun 7,5%), dan P4 (tepung sukun 10%). Data analisis menggunakan analisis ragam dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD) jika terdapat perbedaan nyata dan sangat nyata antar perlakuan. Hasil penelitian menujukkan bahwa substitusi tepung tapioka dengan tepung sukun memberikan pengaruh sangat nyata (P0,01) pada daya ikat air, aktivitas air, dan susut masak, memberikan pengaruh nyata (P0,05) pada kadar air, dan memberikan pengaruh tidak nyata (P0,05) pada pH. Kesimpulan pada penelitin ini adalah penggunaan substitusi tepung tapioka dengan tepung sukun dapat meningkatkan kadar air, daya ikat air, aktivitas air, dan menurunkan susut masak, serta pH berada di nilai normal. Saran penelitian yaitu penggunaan tepung sukun dengan batasan 10% untuk mendapatkan hasil nugget terbaik. Perlu dilakukan pengujian lanjutan seperti kadar karbohidrat, lemak, abu, protein, dan organoleptik untuk mengetahui kualitas nugget ayam.
Stability of Corned Goat Meat Supplemented with Bay Leaf (Syzygium polyanthum) Flour During Storage Evanuarini, Herly; Andriyani, Katharina Novita; Rahayu, Premy Puspitawati; Susilo, Agus; Kuswati, Kuswati
Jurnal Teknologi Hasil Peternakan Vol 7, No 2 (2026): September 2026
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v7i2.69973

Abstract

Corned goat meat products are susceptible to quality deterioration during storage, thus requiring natural antioxidants such as bay leaf flour. Bay leaf (Syzygium polyanthum) is known to contain phenolic and flavonoid compounds that can reduce oxidative reactions during storage. This study aimed to analyze the physicochemical, microbiological, and sensory stability of corned goat meat supplemented with 0.6% bay leaf flour during storage for 0, 7, 14, and 21 days at 4±2℃. The experiment was conducted using a Completely Randomized Design with four treatments and five replications. Data were analyzed using ANOVA followed by DMRT at P<0.01. The results showed that pH increased from 6.28 to 6.60, moisture content from 46.96% to 58.98%, peroxide value from 3.13 to 3.77 meq/kg, and Total Plate Count (TPC) from 75.90 to 96.78 CFU/g. In contrast, lightness (L*) decreased from 43.34 to 42.41, texture from 11.99 to 10.14 N, and overall sensory score from 4.52 to 2.52 during 21 days of storage. Although quality parameters declined over time, the TPC value remained below the maximum limit of the national standard. The addition of bay leaf flour helped slow the increase in peroxide value and contributed to maintaining product quality during storage. After 21 days of storage, the corned goat meat remained microbiologically acceptable, as the TPC value was still below the maximum limit of SNI 3775:2024, despite a decline in sensory quality indicated by a lower overall acceptance score.
Karakteristik Kimia Nugget Daging Broiler Tepung Ampas Tahu yang Ditambah Binder Gelatin Cakar Ayam: Effect of Chicken Claw Gelatin as Binder on Nugget Nutrition Characteristics Muhammad Farhan Hibatullah; Muhammad Naufal Alif; Premy Puspitawati Rahayu; Maria Ekakartika Putri Marawali; Safitri
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 28 No 2 (2026): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.28.2.129-136.2026

Abstract

Penelitian bertujuan untuk mengevaluasi karakteristik kimia nugget tepung ampas tahu dengan penambahan gelatin cakar ayam sebagai binder. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan lima taraf perlakuan gelatin (0%, 2%, 4%, 6%, dan 8% dari berat daging) serta empat ulangan. Parameter yang diamati meliputi kadar air, protein, lemak, dan kolagen. Analisis data menggunakan analisis ragam (ANOVA), apabila terdapat perbedaan nyata antar perlakuan maka dilakukan Uji Jarak Berganda Duncan (UJBD). Hasil pengujian menunjukkan bahwa penambahan gelatin berpengaruh nyata (P<0,05) terhadap kadar air, tetapi tidak berpengaruh nyata (P>0,05) terhadap kadar protein, lemak, dan kolagen. Peningkatan level gelatin cakar ayam menurunkan kadar air (77,64% menjadi 72,10%), dan belum ada pengaruh pada kadar protein (21,63% menjadi 22,07%), lemak (2,70% menjadi 4,11%), kolagen (2,28% menjadi 2,71%). Berdasarkan hasil penelitian disimpulkan bahwa  penambahan gelatin cakar ayam hingga level 8%, memengaruhi kadar air, sementara karakteristik protein, lemak, dan kolagen relatif tidak berubah secara signifikan.
Co-Authors Abdul Manab Abdul Manab Abdul Manab Agus Susilo Akhiroh, Puji Andari, Dyana Kusuma Andriyani, Katharina Novita Anif Mukaromah Wati Anif Mukaromah Wati Apriliyani, Mulia Winirsya Aris Sri Widati Asep Awaludin Prihanto Bintang Asadel Citra Nur Yunita Citra Nurma Yunita Citra Nurma Yunita Citra Nurma Yunita Cut Tasya Nur Laylita Dedes Amertaningtyas Desi Unur Djalal Rosyidi Dwi Setiawan Eka Nurwahyuni Elsa Nursafitri Esti , Novie Ayu Kuncoro Fathimah Fathimah Fina Faleha Firdiatila Firman Jaya Hardianto, Yanuar Dandy Herly Evanuarini Hermanto, Andri Imam Thohari Imam Thohari Imam Tohari JANNAH, MIFTAHUL Jaya Mahar Maligan Khotibul Umam Al Awwaly Kirana Zahra’ Kalista Anastasia Kuswati Kuswati Lukman Hakim Mahsa Ridhani Jordan Manik Eirry Sawitri Manik Eirry Sawitri Manik Eirry Sawitri Maria Ekakartika Putri Marawali Masyithoh, Dewi Muhammad Farhan Hibatullah Muhammad Naufal Alif Mulia W. Apriliyani, MP Mulia Winirsya Apriliyani Natasya Virdinia Resita Dewi Nugroho, Wahid Yulianto Pramudita, Ananda Diah Prasasti, Finna Prasetyo , Dimas Irawan Puput Nurul Hidayah Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Purwadi Rachman Hartono Rafly, Raihan Renata Nur Reswara Ria Dewi Andriani Ria Dewi Andriani Safitri Saleha, Rischa Amalia Sujarwo, Rama Aben Suprih B Siswijono Sylvani, Mozza Indira Teti Estiasih Tyas, Dewi Septi Ayuning Vindhya Tri Widayanti, Vindhya Tri Youfind Rahma Amalia Islami Yusron Sugiarto Zul’adhar, Ulya Rafa