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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Agriculture and Animal Science
Yunita, Citra Nurma
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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Pengaruh Marinasi Larutan Jeruk Lemon (Citrus limon L) Terhadap Karakteristik Organoleptik Sate Ayam Yunita, Citra Nurma; Devi Kusuma Pradana; Reza Fahlevi; Sari Dewi; Reo Radius Falah
AgriMalS Vol 5 No 1 (2025): Volume 5 Nomor 1 Tahun 2025
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v5i1.1744

Abstract

Lemon is one of the natural ingredients that has the potential to be applied as a marinade in processed meat products such as satay. This study aims to determine the optimal percentage of lemon solution producing the best sensory quality in chicken satay products. The materials used in the study were chicken meat and local lemons. The study was conducted experimentally with different percentage treatments of lime solution, then organoleptic tests were carried out by trained panelists. The treatments consisted of T0: without lemon solution marinade, T1: 6% lemon solution marinade, T2: 9% lemon solution marinade, and T3: 12% lemon solution marinade. The data from the Completely Randomized Design (CRD) were then analyzed using ANOVA and continued with the Duncan test if there was a difference. The results showed that lemon solution marinade had a significant effect (P <0.05) on the organoleptic color, aroma, taste, and texture. The average color value is 3.72-4.80, aroma 3.32-4.72, taste 3.60-4.84, and texture 3.32-4.80. This study can be concluded that the T3 treatment (12% lemon marinade) is the most optimal, with an average color score of 4.40, aroma 4.72, taste 4.84, and texture 4.80, because it can produce the best sensory quality by improving the taste, aroma, and texture of chicken satay. The results of the study are expected to be a reference for the culinary industry in improving the quality and competitiveness of processed meat products made from chicken
Effect of Lemon Marination on Polycyclic Aromatic Hydrocarbons (PAH) and Quality of Chicken Satay Yunita, Citra Nurma; Radiati, Lilik Eka; Rosyidi, Djalal
Jurnal Penelitian Pendidikan IPA Vol 9 No 6 (2023): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i6.4269

Abstract

This study aims to determine the effect of different lemon marinates on Polycyclic Aromatic Hydrocarbons (PAHs) and quality of chicken satay. The percentages of lemon used 0%, 5 %, 10 % and 15 %. Chicken meat was marinated for 10 minutes in a homogeneous. The study used a Nested Completely Randomized Design. Parameters used were physical quality (pH, cooking loss and WHC), chemical quality (moisture, fat and protein content) and Polycyclic Aromatic Hydrocarbons (PAHs). Data were analyzed using Analysis of Variance (ANOVA), if the results of statistical analysis significant or very significant differences were obtained Duncan's test (UJBD) and descriptive PAH. The results of statistical analysis showed that the use of lemons marinates with different proportions had a very significant effect (P<0,01) on pH, cooking loss, WHC and moisture, fat content had a significant effect (P<0,05) but had no significant effect (P>0,05) on protein content. Chicken satay with 15% lemon marinates showed non-detectable results PAH.  The study concluded that lemon marinates can reduce the content of PAH carcinogens and affect the quality of chicken satay. The lowest levels of PAHs were found in the chicken satay that was marinated with a 15% lemon marinates.
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
Pengaruh Penambahan L-Arginin terhadap Total Spermatozoa Motil (TSM) pada Semen Beku Kambing Boer Fahlevi, Reza; Yunita, Citra Nurma; Pradana, Devi Kusuma; Dewi, Sari; Falah, Reo Radius
AgriMalS Vol 5 No 2 (2025): Volume 5 Nomor 2 Tahun 2025
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v5i2.1954

Abstract

One important factor determining this quality is the dilution process, which aims to maintain sperm motility and viability during the freezing process. Low storage temperatures can causecold shock, namely damage to the plasma membrane of cells which can cause the death of spermatozoa.This study aims to evaluateThe effect of adding L-Arginine on total motile spermatozoa (TSM)in frozen Boer goat semen. The fresh semen used had a minimum individual motility of 80% and a mass motility of ++. The diluent used was Tris-aminomethane egg yolk, with varying concentrations of L-Arginine.Fresh semen is evaluated macroscopically based oncolor, odor, volume, consistency, and pH, then continued with observation of total motile spermatozoa after the freezing process to assess the effect of adding L-Arginine.This research usesCompletely Randomized Design (RAL)with 4 treatments and 10 replications, namely:P0: 0 mM L-Arginine (control), P1: 5 mM L-Arginine, P2: 6 mM L-Arginine P3: 7 mM L-Arginine. The results of this study: The average percentage of Total Motile Spermatozoa (TSM) after freezing is:P2 (6 mM): 28,25 ± 2,38%, P0 (0mM): 25,00 ± 2,38%, P3 (7 mM): 24,15 ± 2,38%, P1 (5 mM): 23,20 ± 2,62%. Addition L-Arginine 6 mM (P2) provided the best results in increasing the total percentage of motile spermatozoa after freezing. Thus, a concentration of 6 mM L-Arginine can be recommended as the optimal.
Pendugaan Kandungan Nutrisi Dedak Padi Menggunakan Jaringan Syaraf Tiruan (JST) Berdasarkan Data Absorban NIRS (Near Infrared Reflectance Spectroscopy) Dewi, Sari; Yunita, Citra Nurma; Falah, Reo Radius; Fahlevi, Reza
AgriMalS Vol 5 No 2 (2025): Volume 5 Nomor 2 Tahun 2025
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v5i2.1958

Abstract

ABSTRACT: The nutritional content of feed ingredients is one of the factors considered in formulating livestock rations. Generally, the determination of nutritional content uses conventional methods, but these methods are destructive, expensive, and time-consuming, making them unsuitable for measuring nutritional content during ration formulation. This study aims to determine the accuracy of crude protein and crude fat content in rice bran using Artificial Neural Networks (ANN) based on NIRS absorbance data. This study used 60 rice bran samples from various regions representing West Sumatra. NIR spectral data were obtained using a Portable Fourier Transform Near Infrared (FT-NIR) device with a wavelength of 1000 nm-2500 nm. The results of the estimated nutritional content of rice bran were analyzed using an Artificial Neural Network (ANN) with 3, 5, 7, and 9 hidden nodes and 25,000, 30,000, 35,000, 40,000, and 50,000 iterations. The NIR absorbance data was pretreated by normalizing it using Unscrambler software and treating it using the PCA (Principal Component Analysis) method in IBM SPSS Statistics 21. The best estimation results can be seen in the lowest Standard Error of Prediction (SEP) and Coefficient of Variation (CV) values. The results showed that the use of JST with the developed model could estimate the crude protein and crude fat content of rice bran well and closely approximated the actual values. The crude protein estimation results have low SEP and CV values, namely SEP 1.26% and CV 14.91%, while the crude fat estimation results have SEP 1.21% and CV 15.12%.
Co-Authors Devi Kusuma Pradana Djalal Rosyidi Dwi Setiawan Eny Sri Widyastuti Falah, Reo Radius Lilik Eka Radiati Lukman Hakim Manik Eirry Sawitri Nurwahyuni, Eka Pradana, Devi Kusuma Premy Puspitawati Rahayu Reo Radius Falah REZA FAHLEVI Reza Fahlevi Sari Dewi