Article Per Year (5 Year)
p-Index From 2019 - 2024
2.064
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Ilmiah Inovasi Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Mulia Winirsya Apriliyani
Department Of Animal Products And Technology, Faculty Of Animal Science, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Veterinary Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Characterization of Nanocomposite Casein-Chitosan with Addition TiO2 Toward Physical Stability, Emulsifying Activity Index, and Microstructure Imam Thohari; Khothibul Umam Al-Awwaly; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.6

Abstract

The purpose of this research was to determine the characteristic of physical properties and emulsifying activity index with different concentrations (0%, 1%, 3%, and 5% (v/v)) on the viscosity, solubility, turbidity, emulsifying activity index, and microstructure. The experiment was designed by Completely Randomized Design (CRD). The data were analyzed by Analysis of Variance (ANOVA) and continued by the Least Significant Difference (LSD) test. The addition of TiO2 with different concentrations gave a highly significant difference characteristic on syneresis, viscosity, solubility, turbidity, and emulsifying activity index (P<0.01) and the addition of TiO2 with different concentrations show the different effect on protein casein and chitosan aggregate. The surface microstructure of nanocomposite casein-chitosan addition of TiO2 for low-level concentration TiO2. It can be presumed presence of TiO2 as a photocatalyst indicated increasing the syneresis, viscosity, solubility, turbidity, and emulsifying activity index.
The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs Aris Sri Widati; Mustakim Mustakim; Eny Sri Widyastuti; Herly Evanuarini; Dedes Amertaningtyas; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.4

Abstract

The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials. The method used is a laboratory experiment using a completely randomized design with a factorial pattern. Factor A is the type of tapioca flour, namely dragon tapioca flour and special tapioca flour. Factor B is the level of use of tapioca flour, namely 25% and 50%. The pH value, WHC, cooking loss, and color used as the analyzed variable. Data analysis used Analysis of Variance and if there was a significant effect, it was continued with Duncan's Multiple Distance Test or DMRT. The results showed that the treatment using different types and levels of tapioca flour had a highly significant difference effect (P < 0.01) on WHC, cooking loss, L, a*, and b* and had no effect (P>0.05) on rabbit meatball pH. It can be concluded that tapioca special flour with level 25% gives the best results on characteristic of rabbit meatball.
Kualitas Fisik dan Sensoris Produk Susu Pasteurisasi pada Suhu dan Waktu Transportasi dalam Distribusi Pemasaran Mulia Winirsya Apriliyani; Mulia Winirsya Apriliyanti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 1 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.229 KB) | DOI: 10.21776/ub.jitek.2018.013.01.5

Abstract

The aim of this research was to determine the influence of the long time transportation for 72 , 108 , and 129 hours at a temperature -15oC, 5oC , and 15oC. The materials used for this research was  pasteurized milk packaging bottle 250 ml made in by UKM in Malang City. The study is conducted through simulate transportation with 9 treatment and  3 replications. The treatment were 72, 108, and 129 h with temperature 15oC, 5oC , and -15oC. The variable observed were the pH, syneresis and  sensory (taste test , scent , texture and the bottle condition). Data analyzed by the descriptive analytic research. The pH values ranging from 4.6-6.7 and sineresis 55.03-93.88 %. Characteristic of pasteurized milk in the sensory (taste, aroma, texture and the bottle condition) tend to good condition, normal and bulging at a temperature of packaging 5 oC. Based on the normal milk of pH still in its approach is still normal sensory and properties, and marketing pasteurized milk can be done by long hours for the purpose of transportation 72-108 (location distribution Jember, Pekalongan, Yogyakarta, Sumenep, Denpasar, Mataram, dan Balikpapan) at a temperature of packaging 5 oC.
The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies Ria Dewi Andriani; Premy Puspitawati Rahayu; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (452.172 KB) | DOI: 10.21776/ub.jitek.2020.015.01.2

Abstract

Hypercholesterolemia is a disease that is indicated by the increasing level of cholesterol in the body and also as one of the factors causing cardiovascular disease. An alternative that can be done to prevent hypercholesterolemia is by consuming fermented milk. Skim milk is fermented using probiotic of Lactobacillus acidophillus, Lactobacillus plantarum and Streptococcus thermophilus. The skimmed milk that has been fermented is then tested for total lactic acid bacteria, total acid, pH, and in vivo analysis for antihypercholesterolemia activity using animal model. In this study, the animal models used were male white rats which were grouped into three treatment groups, namely negative control, positive control, and fermented milk group. The result of the study shows that the total lactic acid bacteria, total acid and pH of fermented skim milk were 5.25 x109 CFU/ml; 2.190% and pH 4.06, respectively. From the results, fermented milk with probiotics has the ability to reduce cholesterol levels in the blood of male white rats effectively in vivo.
Effects of Ozone and Ultraviolet on Physical and Oxidative Properties in Edible Coating’s Chicken Breast Meat. Agus Susilo; Herly Evanuarini; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 3 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.03.5

Abstract

The effects of gaseous ozone exposure on the physical and oxidative properties were evaluated in chicken breast fillets, which were pretreatment of gaseous ozone, ultraviolet, edible coatings and stored at 8°C (refrigerator), 27°C (closed pack), and 27°C (opened pack) for 4 d. The physical and oxidative properties of chicken meat are maintained after preozonation treatment is then applied to the edible coating. pH of chicken meat given ozone, UV and edible coating and stored at refrigerator that a pH closest to the normal chicken meat pH of 5.87. Combination of ozone, UV and edible coating has and the highest water holding capacity value and TBA value but the lowest cooking loss value. The brightness level of chicken meat coated in edible coating and stored at various temperatures showed a difference. The ability to store longer or with an increase in storage temperature, besides that, it can add value to the bioactive antioxidant and antimicrobial components.
Penggunaan tepung terigu dan tepung tapioka pada nugget hati ayam dan nugget hati sapi Dedes Amertaningtyas; Salsabila Gusmaryani; Nadhira Noer Fasha; Herly Evanuarini; Mulia Winirsya Apriliyani
Jurnal Ilmu Ternak Vol 21, No 2 (2021): December
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v21i2.36613

Abstract

Penelitian tentang penggunaan tepung terigu dan tepung tapioka pada nugget hati ayam dan hati sapi bertujuan untuk mengetahui kualitas nugget hati ditinjau dari kadar lemak, energi, kolesterol, vitamin A, kadar karbohidrat dan mutu organoleptik. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Kelompok (RAK) Pola Tersarang dengan perlakuan 2 jenis hati dan 2 jenis tepung yang tersarang pada jenis hati. Hasil penelitian menunjukkan bahwa kandungan lemak tertinggi terdapat pada nugget hati ayam dengan penggunaan tepung terigu sebesar 17,73%, sedangkan yang paling rendah adalah nugget hati sapi dengan penggunaan tepung tapioka sebesar 16,07%. Perlakuan tersebut menghasilkan nilai energi 3,451,00 – 3,595,67 kJ dengan nilai kolesterol 70,90 – 116,07 mg/100g. Data vit A, karbohidrat dan mutu organoletik. Nugget yang memiliki kadar lemak dan kolesterol paling rendah dengan kadar energi cukup tinggi merupakan nugget terbaik yaitu nugget hati sapi dengan penggunaan tepung tapioka, mengandung kadar lemak 16,07%, energi 3512 kJ/100g dan kadar kolesterol 70,9 mg/100g.
Stabilitas Daging Ayam dengan Pelapisan Edible Coating Berbahan Kasein-Kitosan Selama Penyimpanan Mulia Winirsya Apriliyani; Premy Puspitawati Rahayu; Abdul Manab
Jurnal Ilmiah Inovasi Vol 20 No 3 (2020): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v20i3.2274

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh stabilitas penggunaan kasein edible coating dan kitosan pada daging ayam dengan lama penyimpanan yang berbeda ditinjau dari bilangan peroksida, bilangan iod, aktivitas antioksidan, jumlah bakteri, S. aureus, E. coli, dan Salmonella sp. Perlakuan daging ayam dilapisi edible coating suhu ± 8 oC dengan perbedaan umur simpan selama 1 hari, 4 hari, 10 hari, 12 hari, 14 hari dan 21 hari. Data penelitian akan dianalisis menggunakan Analisis Varians dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD) jika terdapat perbedaan yang signifikan. Hasil penelitian menunjukkan bahwa daging ayam yang dilapisi dengan kasein kitosan edible coating dengan perlakuan lama penyimpanan memberikan pengaruh yang sangat nyata (P<0,01) terhadap nilai bilangan iod, bilangan peroksida, dan aktivitas antioksidan, ALT dan S. aureus. Edible coating kasein dan kitosan dapat memberikan stabilitas dalam masa simpan tertentu pada suhu 8 oC.
Different Type of Application Edible Coatings Technique on Beef of Physcochemical an Sensory Quality Mulia Winirsya Apriliyani; Premy Puspitawati Rahayu; Imam Thohari
Jurnal Penelitian Pendidikan IPA Vol. 8 No. 2 (2022): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v8i2.1142

Abstract

This study aimed to determine the best technique of application of edible coatings (spraying, spreading, or dipping) on beef carried out sensory quality, then performed in coated to physicochemical analyses (pH, moisture content, WHC, cooking loss, and color). This study aimed to determine the best technique of application of edible coatings (spraying, spreading, or dipping) on beef carried out sensory quality, then performed in coated to physicochemical analyses (pH, moisture content, WHC, cooking loss, and color). The beef was coated with different coating techniques spraying, brushing, and dipping then stored at 27°C for 8 hours. At the end of the storage period, the treatments exhibited the best sensory analyses (texture surface and under, odor, physical deviation, and discoloration). The best sensory analysis is the spraying of coatings technique is spraying. The results that the application of the edible coatings technique on beef maintaining the best physicochemical quality are pH 5,59; the moisture content of 68,26%; WHC of 43,71%; cooking loss of 34,28%; and color indicated by L*, a*, and b*.
Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8° C Mulia Winirsya Apriliyani; Abdul Manab; Premy Puspitawati Rahayu; Miftahul Jannah; Puput Nurul Hidayah; Fina Faleha Firdiatila
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.2

Abstract

Microbial contamination and fat oxidation may cause physical and chemical changes that can reduce the quality of broiler meat. The objective of this study was to determine the ability of casein chitosan edible coatings in maintaining the quality of broiler meat stored in certain storage time under refrigeration (8 oC), in terms of water activity (Aw), cooking loss, organoleptic properties (i.e. color, aroma and possible deviations), physicochemical properties (i.e. moisture content, water holding capacity/WHC, pH, lipid content, color), Total Plate Count (TPC), and microbial properties (i.e. Staphylococcus aureus, Escherichia coli, and Salmonella sp.). The materials used were broiler breast fillets and casein chitosan edible coating. The research was conducted using a Completely Randomized Design (CRD) based on 5 variations in storage time treatments i.e. at 0 h; 24 h; 72 h; 120 h; and 168 h in 4 replications. Edible coating casein chitosan on broiler meat under storage showed significant on Aw, WHC, pH, lightness, TPC, S. aureus, and E. coli. The application of casein-chitosan as an edible coating could be suitable to assure the safety of food products such as chicken meat at the range of storage time studied.
The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature Premy Puspitawati Rahayu; Abdul Manab; Mulia Winirsya Apriliyani; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.5

Abstract

Casein is one of the milk proteins which have the unique characteristic, it is called assembly. Assembly is casein can interact with casein or others to form micelle casein nanoparticle. The nano size of casein can accelerate the process of absorption into the body, making it suitable as a delivery system of nutraceutical food. It can happen with the appropriate temperature. According to the statement, this research aims to determine the best temperature for the reassembling process of casein with phenolic at different temperature (40°C, 50°C, and 60°C) with four replications. 
Co-Authors Abdul Manab Abdul Manab Agus Susilo Aris Sri Widati Ayunitasari Rachmawati Dedes Amertaningtyas Dedes Amertaningtyas Fina Faleha Firdiatila Herly Evanuarini Imam Thohari Imam Thohari Imam Thohari Khothibul Umam Al Awwaly Khotibul Umam Al Awwaly Miftahul Jannah Mulia Winirsya Apriliyanti Mustakim Mustakim Nadhira Noer Fasha Puput Nurul Hidayah Purwadi Purwadi Ria Dewi Andriani Salsabila Gusmaryani