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All Journal Sewagati: Jurnal Pengabdian Masyarakat Indonesia International Journal of Science and Environment
Harvey Febrianta
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Mathematics Physics Social Sciences Other

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Optimalisasi Potensi Produk Hasil Pengolahan Susu di Mataram Milk Meireni Cahyowati; Ariya Dwi Nugrahanto; Indra Kurniawan; Harvey Febrianta
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 2 (2025): Juni : SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v4i2.2470

Abstract

Dairy milk, whether consumed directly or as a derivative product, is very close to today's society. Of the many milk derivative products, pasteurized milk is one that is increasingly in demand by the public. In this community service activity, the author provided counseling to Mataram Milk about the potential of dairy product businesses, especially pasteurized milk. The method in this activity consists of four stages, namely initial survey, literature study, delivery of materials by resource persons, and discussion. From the results of the discussion and question and answer session, it was found that the main problems faced by Mataram Milk were competition between business actors and the selection of dairy products to increase sales. To overcome this problem, the resource person mentioned the need for product additions and diversification. The resource person also provided a more complete explanation of dairy products including pasteurized milk, yogurt, cheese, milk tofu, herbal milk, ice cream, and milk pudding.
The effect of marinated duck meat using turmeric with modified cassava flour as an encapsulant Harvey Febrianta; Usfah Prastujati, Anis; Mangindaan, Dave
International Journal of Science and Environment (IJSE) Vol. 5 No. 4 (2025): November 2025
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v5i4.237

Abstract

Duck meat is a type of food that is quite popular in the public because the texture of the meat is quite soft and tastes delicious. The availability of duck meat is quite a lot at a very affordable price. Lipid components in duck meat are easily damaged due to oxidation and caused by pathogenic bacteria, so it is necessary to maintain the quality with the addition of turmeric which is encapsulated in modified cassava flour. The research process was carried out by marinating duck meat with turmeric coated in modified cassava flour as an encapsulant (TMC), then the meat was stored at a chilling temperature of 36°F for 8 days. The test parameters including moisture, pH value, peroxide value (PV), and sensory. The treatments observed consisted of control (SA), duck meat marinated with 2% TMC (SB), duck meat marinated with 4% TMC (SC), duck meat marinated with 6% TMC (SD). The results observed that moisture, pH value, peroxide value (PV) with a shelf life of up to 8 days had a significant interaction (P<0.05). This study concluded that TMC was able to inhibit oxidative damage without degrading the sensory quality in duck meat stored for 8 days at chilling temperature 36°F. Keywords: Duck meat, encapsulation, marination, modified cassava flour, turmeric.
Effects of Encapsulated Okra (Abelmoschus Esculentus L.) on Intestinal Morphology, Microbiological and Physicochemical Properties of Meat in Broiler Chicken Harvey Febrianta; Maharani, Nadia; Cahyowati, Meireni; Mangindaan, Dave
International Journal of Science and Environment (IJSE) Vol. 6 No. 2 (2026): May 2026
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v6i2.441

Abstract

This study investigates the impact of encapsulated okra (Abelmoschus esculentus L.) using an amorphous maltodextrin matrix on microbiological parameters, intestinal morphology, and the physicochemical properties of meat in broiler chickens. The study used 200 broiler chickens of the MB-202 Platinum strain, aged 15 days, with an average body weight of 430 ± 0.31 g. The research material consisted of okra powder encapsulated with an amorphous maltodextrin matrix (CMO). The CMO was mixed into the basal feed under the following treatments: MCF-0, control or basal feed; MCF-1, basal feed + 0.5% CMO; MCF-2, basal feed + 1% CMO; and MCF-3, basal feed + 1.5% CMO. The variables measured included microbiological parameters, lactic acid bacteria and coliforms in the duodenum, jejunum, and ileum, intestinal morphology, and physicochemical properties of meat. Results showed that adding CMO supplementation significantly affected (P<0.05) total LAB, coliform counts in the jejunum and ileum, intestinal pH, villus height and crypt depth in the duodenum, jejunum, and ileum, the villus height to crypt depth ratio in all intestinal segments, and abdominal fat. However, CMO supplementation did not significantly affect water holding capacity, tenderness, color, dressing percentage, or meat moisture content. The study concluded that okra encapsulated with maltodextrin can improve the small intestinal profile and selected physicochemical characteristics of meat, while increasing LAB and reducing coliform populations in broiler chickens.
Co-Authors Ariya Dwi Nugrahanto Cahyowati, Meireni Indra Kurniawan Mangindaan, Dave Meireni Cahyowati Nadia Maharani Nur Halimah SUSANTI Usfah Prastujati, Anis Widianingrum, Desy Cahya