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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science)
Wiryawan, Dimas
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Agriculture, Biological Sciences & Forestry Education Other

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The Application of an Edible Coating with Yellow Pumpkin Extract to Fresh Chicken Meat and its Physical Quality are reviewed Wiryawan, Dimas; Manab, Abdul; Susilo, Agus
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.2025.035.01.6

Abstract

An edible coating made from whey protein isolate-chitosan with yellow pumpkin extract can maintain the physical quality of fresh chicken meat. This study aimed to determine the physical characteristics of fresh chicken meat by applying an edible coating made from whey protein isolate-chitosan with yellow pumpkin extract. This study uses a random group design with nesting patterns. The first factor is the coating (C) and uncoated (NC) edible coating, and the second factor is the length of meat storage, namely, day 0 (D0), day 2 (D1), day 4 (D2), and day 6 (D3). The data tested were pH, texture, WHC, cooking loss, moisture content, and color. The data were collected and analysed via Microsoft Excel. The results revealed a significant difference in the pH value (P < 0.01). The pH ranged from 4.97–6.32. The color and cooking loss values were significantly different (P < 0.05), with values ranging from L*(33.9–56.7), a*(-3.36–4.21), b*(4.25–12.1), WI (32.64–55.79), C*(2.28–50.63) and h? (70.75–111.5), while the cooking loss ranged from 25.28–38.55%. The moisture content, texture, and WHC values were not significantly different (P > 0.05), with moisture contents ranging from 70.16–74.30%, textures ranging from 3.85–5.85 N, and WHCs ranging from 24.55–37.66%. An edible coating yields good results on meat stored for up to the sixth day, whereas meat not stored with the coating has poor quality on the sixth day.
Physical Quality of Gelatin Edible Film with Addition of Oleogel Dafista, Dela; Putriwahyuningtyas, Eka; Khairinnisa, Faaliha Rahma; Wiryawan, Dimas; Saleha, Rischa Amalia; Apriliyani, Mulia Winirsya; Manab, Abdul
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.2026.021.02.5

Abstract

The growing problem of microplastic contamination has prompted the need for safer and more environmentally friendly food packaging alternatives. An edible film made from gelatin with the addition of chitosan, sorbitol, TiO?, and oleogel has been developed to replace conventional plastic, which is difficult to decompose. This study aims to determine the physical properties of gelatin with oleogel-based edible film in terms of the physical and mechanical properties of edible films. Treatment: the use of different oleogel (0%, 3%, 6% and 9%) with 4 replications. The method used was an experimental method using a Completely Randomized Design (CRD). The observed variables were Water Vapor Permeability (WVP), solubility, thickness and transparency. The parameters observed included swelling, moisture content, color intensity (L*, a*, b*), tensile strength, elongation at break. Data were analyzed using Analysis of Variance (ANOVA). The results of the study using oleogel with different percentage show highly significant differences (p < 0.01) on wvp, solubility, thickness, transparency, swelling, moisture content, color, breaking strength and tensile strength, but did not show significant differences (p > 0.05) on a* value. The results showed that the addition of oleogel reduced moisture content, swelling, L* values, solubility, wvp and breaking strength but increased a* value, b* values, tensile strength, thickness and transparency. Based on these results, the use of oleogel in edible films can enhance physical and mechanical properties of edible films, thereby potentially serving as an environmentally friendly alternative for food packaging
Indonesian Local Plant Proteases as Rennet Alternatives: Sources, Mechanisms, Coagulation Performance, and Technological Challenges Saleha, Rischa; Apriliyani, Mulia Winirsya; Azkarahman, Aldyon Restu; Dafista, Dela; Wiryawan, Dimas; Mamduh, Muhamad Fadly Ilal; Kuncoro, Kristian Hadi; Ghiffari, Imam; Siagian, Maruahal Hari Gautama; Aprini, Gita
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.2026.021.02.7

Abstract

Enzymatic coagulation determines curd formation and strongly influences cheese quality. Animal rennet remains the reference coagulant because chymosin hydrolyzes ?-casein with high substrate selectivity. Dependence on imported rennet, halal traceability requirements, production costs, and product diversification has increased interest in plant-derived coagulants from domestic resources. This descriptive review evaluates papaya, ginger, pineapple, moringa, biduri, jackfruit, and several Ficus species available or cultivable in Indonesia. The review examines plant organs, protease classes, milk-clotting activity, proteolytic activity, casein selectivity, optimum conditions, curd properties, cheese quality, safety, and application readiness. Papaya latex provides the strongest evidence for practical use through dangke production, although papain requires activity-based dosing and strict control of contact time. Ginger zingibain shows potential for coagulation at relatively high temperatures. Pineapple bromelain supports fresh cheese production and agro-industrial by-product valorization. Moringa proteases show promising ?-casein selectivity, but product-scale validation remains limited. Biduri proteases have been applied in local soft cheese, while jackfruit and Ficus latex remain less selective than conventional rennet. Plant-derived coagulants therefore require application-specific optimization, partial purification, residual activity control, and quality standards based on milk-clotting-to-proteolytic activity ratios. Successful adoption depends on matching each protease with appropriate cheese types and validating performance, safety, consistency, and scalability in Indonesia.
Co-Authors Abdul Manab Agus Susilo Apriliyani, Mulia Winirsya Aprini, Gita Azkarahman, Aldyon Restu Dafista, Dela Ghiffari, Imam Khairinnisa, Faaliha Rahma Kuncoro, Kristian Hadi Mamduh, Muhamad Fadly Ilal Putriwahyuningtyas, Eka Saleha, Rischa Saleha, Rischa Amalia Siagian, Maruahal Hari Gautama