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All Journal agriTECH Jurnal Biologi Tropis SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA Jurnal Pepadu

Baiq Rani Dewi Wulandani

Fakultas Peternakan Universitas Mataram

Author-ID : 3350514

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Aktivitas Antioksidan Danangiotensin-I Converting Enzyme Inhibitor oleh Yogurt dengan Ekstrak Daun Ficus glomerata Roxb Baiq Rani Dewi Wulandani; Endang Sutriswati Rahayu; Yustinus Marsono; Tyas Utami
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ficus glomerata Roxb has been known to have flavonoids. Flavonoids in plant are known for their antioxidant activity and ability to the Angiotensin Converting Enzyme I- inhibitor. This research started with extraction using water on the leaves of Ficus glomerata Roxb to obtained profile of phenolic compounds in the leaves of Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. The next stage was to prepare of yogurt starter inoculation and propagation of starter yogurt and yogurt- making process with the addition of the leaf extract of Ficus glomerata Roxb during the storage process. The purpose of this research is to study the antioxidant activity ability and Angiotensin Converting Enzyme I- inhibitor of yogurt with Ficus glomerata leaf extract during storage times (1, 7, 14, 21, and 28 days) at 4 °C. The results showed that the antioxidant activity, the value of ophthalaldehyde (OPA) and Angiotensin Converting Enzyme I- Inhibition on Ficus glomerata –yogurt during storage in the refrigerator (4 °C) is higher and show differences significantly (p < 0,05) compared with plain yogurt that reaches optimal on day 7 of storage.ABSTRAK Ficus glomerata Roxb. telah diketahui memiliki senyawa flavonoid. Senyawa flavonoid yang terdapat didalam tanaman diketahui memiliki kemampuan sebagai antioksidan dan mampu sebagai Angiotensin Converting Enzyme I- inhibitor. Penelitian ini diawali dengan melakukan ekstraksi dengan menggunakan air pada daun Ficus glomerata Roxb untuk mendapatkan profil senyawa phenolik pada ekstrak daun Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. Tahap berikutnya adalah inokulasi dan perbanyakan starter yogurt untuk selanjutnya melakukan proses pembuatan yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb. Pengujian aktivitas antioksidan, pengujian terhadap nilai o-phthalaldehyde (OPA) dan pengujan terhadap angiotensin converting enzyme I- inhibitor dilakukan terhadap yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan. Tujuan dari penelitian ini adalah untuk mempelajari kemampuan aktivitas antioksidan dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb selama penyimpanan (1, 7, 14, 21, dan 28 hari) pada suhu 4 °C. Hasil yang diperoleh menunjukkan bahwa aktivitas antioksidan, nilai o-phthalaldehyde (OPA) dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan di dalam refrigerator (4 °C) adalah lebih tinggi dan menunjukkan perbedaan yang nyata (p < 0,05) dibandingkan dengan plain yogurt yang mencapai optimalnya pada hari ke-7 penyimpanan.Kata kunci: Angiotensin converting enzyme; Ficus glomerata Roxb; yogurt

FOOD ESTATE SEBAGAI KETAHANAN PANGAN DI TENGAH PANDEMI COVID-19 DI DESA WANASABA Baiq Rani Dewi Wulandani; Wiwin Anggraini
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 4, No 1 (2020): November
Publisher : Universitas Muhammadiyah Mataram

ABSTRAKDampak dari pandemi covid-19 telah mengganggu berbagai aspek kehidupan mulai kesehatan,sosial,ekonomi dan beragam lain sebaginya, di sebagian besar belahan dunia khususnya di Indonesi. Salah satu persoalan utamanya adalah berkenaan ketahanan pangan yang saat ini menjadi sangat ramai dalam perbincangan public sebagai konsekuensi dari pandemic covid-19 yang semakin meluas khususnya di Negara Indonesia. Pangan adalah suatu tonggak utama bagi kebutuhan masyarakat Indonesia, maka dari itu pentingnya perhatian khusus dari banyak pihak dalam upaya memenuhi kebutuhan masyarakat dan tentang bagaimana untuk mengantisipasi ketahanan pangan di masa pandemic covid-19. food estate merupakan salah satu strategi yang kompatibel untuk diaplikasikan dalam situasi pandemi, di mana wabah penyakit merupakan bentuk ancaman non konvensional bagi ketahanan nasional. Ketahanan pangan Indonesia menjadi salah satu isu geopolitik domestik yang mengemuka, di mana pengelolaannya masih jauh dari kata memuaskan. Kata kunci: ketahanan pangan, food estate ABSTRACTThe impact of the Covid-19 pandemic has disrupted various aspects of life from health, social, economy, and various others, in most parts of the world, especially in Indonesia. One of the main problems is with regard to food security which is currently very busy in public discussion as a consequence of the COVID-19 pandemic which is increasingly widespread, especially in Indonesia. Food is a pillar primary for the needs of the Indonesian people, therefore the importance of special attention from many parties in an effort to meet the needs of the community and on how to anticipate food security during the Covid-19 pandemic. Food estate is a strategy that is compatible to be applied in a pandemic situation, where disease outbreaks are a form of non-conventional threat to national security. Indonesian food security is one of the emerging domestic geopolitical issues, where its management is still far from satisfactory. Keywords: food security, food estate

Utilization of Biduri Juice (Calotropis gigantea) in The Process of Buffalo Milk Coagulation on Quality of Soft Cheese Bulkaini Bulkaini; B.R.D. Wulandani; IN.S. Miwada; Twenfosel O. Dami Dato; Liana Dewi
Jurnal Biologi Tropis Vol. 20 No. 3 (2020): September - Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v20i3.2247

Cheese is a processed product with a basic ingredient in the form of milk which is produced by separating solid substances in milk through a coagulation process. Soft cheese is cheese with a moisture content of 45-80%. Research aims to know the benefits of biduri juice in the manufacture of buffalo milk soft cheese. In an effort to determine the benefits of the biduri juice an experimental method was carried out using a Randomized Block Design (RBD).The study consisted of two groups, namely K1 which was made of cheese using 0.02 ml / 2 liter of rennet milk, while K2 was made of cheese using 0.6 cc/2 liter of biduri sap milk. The cheese produced on K1 and K2 was stored for 0 days, 12 days and 24 days as treatment. The results of the study which consisted of protein, fat and water levels were analyzed using analysis of variance based on a Randomized Block Design (RBD) using the SPSS version 16 program and continued with the Duncant test with a confidence level of 5%. The results showed that the use of biduri juice 0.6 cc/2 liters of milk in cheese making produced cheese with protein content ranging from 22.74-23.85% higher than the use of rennet at 21.99-23.65%. Fat content of cheese with biduri juice coagulation resulted in fat content ranging from 0.59-0.84% lower than using rennet ranging from 0.8-1.04%. The water content of soft cheese coagulated with biduri juice and rennet is still in the normal range of water content set by the United States Department of Agriculture (USDA), which is not more than 80%. Based on the results of the study, it can be concluded that the use of biduri juice at the level of 0.6 cc / 2 liters of fresh buffalo milk in making soft cheese with a storage time of 0 days, 12 days and 24 days, it can produce protein and fat content of soft cheese that meets SNI with water content of cheese according to USDA standards, namely not exceeding 80%.

Tenderness and Structure of Chicken Meats with Papaya Extract Immersion (Carica papaya) Bulkaini Bulkaini; B.R.D. Wulandani; I K Sumadi; Twenfosel O. Dami Dato
Jurnal Biologi Tropis Vol. 20 No. 3 (2020): September - Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v20i3.2369

The egg-laying chicken has a coarse texture with large fiber bonds, so it is classified as tough meat. The level of toughness of the meat can be improved by applying the compression technology using enzyme extracts such as papaya extract. The purpose of this study was to determine the effect of the level of use of papaya extract (Carica papaya) on the tenderness and structure of the rejected laying hens. The research material used was 4.500 g of egg rejected chicken meat and half-cooked papaya fruit extract. Meat tenderness testing is done by the Shear Press method, while observing the meat structure is done by microtechnical methods using binocular and digital microscopes. Data analysis of meat tenderness analysis with analysis of variance based on the Completely Randomized Design (CRD) of Unidirectional pattern with 4 treatments (P1= control, P2= 15%, P3= 30% dan P4= 45%) with 3 replications, while the meat structure was analyzed by calculating the average size of connective tissue and meat fibers in the form of millimicron units (ÃÂµm). The results showed that soaking papaya meat extract with different concentrations significantly affected (P<0.05) on the tenderness of laying hens. The tenderness of meat indicated by the value of meat breaking was ranges from 0.90 kg/cm2-1.36 kg/cm2. Observation of meat structure shows that the higher the concentration of papaya extract used to soak the meat, the connective tissue narrows and the muscle fibers widen.

Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef Baiq Rani Dewi Wulandani; Bulkaini Bulkaini; Sukirno Sukirno; Djoko Kisworo; Wahid Yulianto; Haryanto Haryanto
Jurnal Biologi Tropis Vol. 22 No. 2 (2022): April - June
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i2.3188

Processed meat products that are common and much preferred by the consumers are sausages and beef meatballs. This processed product has the disadvantage that it has a high-fat content, causing faster oxidative damage. This study aims to observe differences in the nutritional value and antioxidant activity of meatballs and sausages from Bali-beef and Lamtoro-beef. The main research material is fresh Bali-beef and lamtoro beef using several chemicals and laboratory equipment related to proximate analysis and antioxidant testing. The study was designed based on a Completely Randomized Design with 4 treatments and 3 replications and continued with Duncan's test SPSS version 16 programme. The results showed that the highest crude protein content was found in lamtoro-beef with lower fat content, water content, and ash content compared to fresh Bali-beef. Meatball and sausage products with the raw material of lamtoro-beef were not significantly (P>0.05) had a higher crude protein content than meatballs and sausages with the raw material of Balin-beef. The antioxidant activity of fresh Bali-beef and its processed products (meatballs and sausages) was not significantly (P>0.05) higher than the antioxidant activity of lamtoro-beef. Conclusion: Lamtoro-beef and its processed products in the form of meatballs and sausages have a higher protein content with lower fat content, water content and ash content compared to fresh Bali-beef. Meatball and sausage products made from fresh beef were not significantly (P>0.05) had higher antioxidant activity than lamtoro-beef.

Pemanfaatan Gelas Plastik Menjadi Net Pot Hidroponik Bernilai Ekonomis Berbasis Zero Waste di Kelurahan Semayan, Kecamatan Praya, Kabupaten Lombok Tengah Baiq Rani Dewi Wulandani; Dinda Komala Citra; Zuhaeratun Anwariah; Maesa Dita Ulpiana
Jurnal Pengabdian Magister Pendidikan IPA Vol 4 No 3 (2021)
Publisher : Universitas Mataram

Limbah rumah tangga di Kelurahan Semayan belum dimanfaatkan terutama bekas limbah gelas plastik. Limbah dapat berdampak negatif terhadap lingkungan dan kesehatan manusia. Oleh karena itu, tujuan program pengabdian ini adalah pemanfaatan bekas limbah gelas plastik sebagai media tanam budidaya tanaman dengan teknologi hidroponik. Dalam kegiatan ini kami menggunakan metode yang biasa dipakai oleh pemula, yaitu sistem wick . Sistem ini bekerja baik buat tumbuhan dan tanaman kecil. Hasil yang dicapai dalam program ini adalah warga sekitar dapat memahami dan mengerti cara menanam packcy dan selada dengan cara hidroponik sederhana yang tidak memerlukan banyak biaya dan perawatan yang sulit, karena dalam praktiknya budidaya tanaman packcoy sangat mudah dilakukan. Limbah gelas plastik dapat dimanfaatkan sebagai media tanam hidroponik. Penanaman hidroponik dapat meningkatkan kreativitas dalam memanfaatkan limbah plastik. Budidaya tanaman hidroponik dengan memanfaatkan limbah plastik dapat mengurangi sampah yang mestinya dibuang dan menjadi limbah yang tidak ada nilai ekonomisnya. Selain itu, budidaya dengan sistem ini dapat juga mengoptimalkan pekarangan rumah meskipun kecil dan kedepannya dapat bermanfaat untuk perekonomian warga.

Pemanfaatan Tanaman Eceng Gondok Menjadi Produk Bernilai Ekonomis Berbasis Zero Waste di Kelurahan Semayan maesa dita ulpiana; Baiq Rani Dwi wulandani
Jurnal Pengabdian Magister Pendidikan IPA Vol 4 No 4 (2021)
Publisher : Universitas Mataram

Pemanfaatan tanaman eceng gondok menjadi produk bernilai ekonomis merupakan salah satu bagian dari program zero waste yang bertujuan untuk meminimalisir limbah tanaman eceng gondok yang ada di Kelurahan Semayan. Eceng gondok merupakan salah satu tanaman yang tumbuh dan berkembang di bendungan Batu Jai. Melihat permasalahan tersebut, maka penulis mempunyai inovasi untuk mengolah limbah tanaman eceng gondok menjadi sabun batang organik dan masker kecantikan organik. Metode pelaksanaanya dilakukan dengan metode kualitatif dengan pelaksanaan berupa survey awal, Juga pelatihan. Hasil yang dikeluarkan adalah produk sabun dan masker eceng gondok.

Pemanfaatan Susu Kambing menjadi Sabun Mandi pada Masyarakat Kuranji Dalang Kecamatan Labu Api Kabupaten Lombok Barat: Kambing etawa; Susu kambing; Sabun. Baiq Rani Dewi Wulandani; Djoko Kisworo; Haryanto; Bulkaini; Sukirno
Jurnal Pengabdian Magister Pendidikan IPA Vol 4 No 4 (2021)
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.66 KB)

Pengabdian pada masyarakat ini dilakukan sebagai media penyebaran suatu teknologi sederhana didalam pengolahan susu kambing menjadi sabun agar dapat diadopsi oleh masyarakat sehingga keberadaannya memberikan manfaat optimal bagi masyarakat/ mitra. Kegiatan pengabdian ini mengambil lokasi di Dusun Mapak Dasan, Desa Kuranji Dalang, Kecamatan Labu Api, Kabupaten Lombok Barat Tujuan dari kegiatan pengabdian ini adalah untuk mengenalkan dan memberi keterampilan kepada masyarakat tentang cara pembuatan produk olahan susu kambing sebagai sabun mandi, khususnya bagi ibu-ibu dan remaja putri di Dusun Mapak Dasan, Adapun metode pelaksanaan kegiatan pengabdian ini berupa pelatihan (in class) dan praktik langsung pada proses pembuatans sabun dengan memanfaatkan susu kambing sebagai bahan baku utama dalam proses pembuatan sabun. Hasil yang diperoleh dari kegiatan pengabdian ini adalah adanya peningkatan kemampuan ibu ibu dan remaja putri Dusun Mapak Dasan dalam mempelajari dan memahami arti penting pengolahan susu kambing menjadi produk yang lebih bernilai guna yaitu sabun susu kambing. Mitra sangat tertarik untuk membentuk usaha mandiri maupun kelompok usaha bersama (KUBe) untuk produk sabun susu kambing. Adapun kesimpulan yang dihasilkan adalah meningkatnya pengetahuan dan keterampilanmitra dalam mengolag susu kambing menjadi sabun. Namun demikian, keberlanjutan pemanfaatan susu kambing mejadi produk sabun susu kambing masih membutuhkan pendampingan dan bimbingan teknis lebih lanjut dari Fakultas Peternakan-Universitas Mataram terutama dalam inisiasi terbentuknya Kelompok Usaha Bersama (KUBe) sabun susu berbasis susu kambing.

PENINGKATAN NILAI TAMBAH SUSU KAMBING MENJADI KARAMEL SUSU PADA KELOMPOK PKK “MAVILLA” DESA BAJUR KECAMATAN LABUAPI KABUPATEN LOMBOK BARAT Jurnal Pepadu; Baiq Rani Dewi Wulandani; uhubdy uhubdy; I Gusri Lanang Media; Ryan Aryadin; Wahid Yulianto
Jurnal Pepadu Vol 2 No 3 (2021): Jurnal PEPADU
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v2i3.2220

ABSTRAK Pengabdian pada masyarakat ini dilakukan sebagai media penyebaran suatu teknologi sederhana didalam pengolahan susu kambing menjadi karamel atau permen susu agar dapat diadopsi oleh masyarakat sehingga keberadaannya memberikan manfaat optimal bagi masyarakat/ mitra. Kegiatan pengabdian ini mengambil lokasi di Desa Bajur, Kecamatan Labuapi, Kabupaten Lombok Barat. Tujuan dari kegiatan pengabdian ini adalah untuk mengenalkan dan memberi keterampilan kepada masyarakat tentang cara pembuatan produk olahan susu kambing seperti permen susu untuk meningatkan daya guna susu kambing bagi masyarakat, khususnya Kelompok PKK “MAVILLA” Desa Bajur. Adapun metode pelaksanaan kegiatan pengabdian ini berupa pelatihan (in class) dan praktik langsung pembuatan permen susu dengan memanfaatkan susu kambing dengan menambahkan sari jahe guna meningkatkan nilai fungsional permen susu kambing yang dihasilkan. Hasil yang diperoleh dari kegiatan pengabdian ini adalah adanya peningkatan kemampuan ibu ibu PKK dalam mempelajari dan memahami arti penting pengolahan susu kambing menjadi produk yang lebih bernilai guna berupa permen susu kambing dengan penambahan sari jahe guna meningkatkan nilai fungsionalitas permen susu yang dihasilkan sebagai sumber pangan fungsional.yang baik bagi kesehatan dan imunitas tubuh. Adapun kesimpulan yang dihasilkan adalah meningkatkan pengetahuan dan memberikan keterampilan kepada ibu-ibu pkk “mavilla” desa bajur. Namun demikian, keberlanjutan pemanfaatan susu kambing mejadi produk olahan susu yang sebagai sumber pangan fungsional masih membutuhkan pendampingan dan bimbingan teknis lebih lanjut

The Effects of Plasticizer Types on Properties of Whey-Gelatin Films Fahrullah Fahrullah; Djoko Kisworo; Bulkaini Bulkaini; Haryanto Haryanto; Baiq Rani Dewi Wulandani; Wahid Yulianto; Azhary Noersidiq; Vebera Maslami
Jurnal Biologi Tropis Vol. 23 No. 3 (2023): July - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v23i3.5283

Edible film is an alternative packaging that can be applied to food because it has biodegradable properties. The use of plasticizers can be used in the manufacture of edible films to increase the flexibility and densibility of the film. This study aims to determine the effect of plasticizer type on the thickness, WVTR, and moisture content of whey-gelatin film blends. The research was conducted in a Completely Randomized Design with three treatments, treatments that make a difference are tested with Duncan's Multiple Range Test (DMRT). The treatment used different plasticizer (P1G: Glycerol; P1S: Sorbitol; and P1P: polyethylene glycol (PEG) 400). The properties of whey-gelatin films showed that thickness was at 0.0350-0.0352 mm; the WVTR was at 4.87-6.22 g/m2/day; the water content was at 12.55-15.69%. The use of glycerol as plasticizer produced the best edible film characteristics compared to sorbitol and PEG 400 with a thickness value of 0.0350 mm; WVTR of 6.22 g/mm2/day and moisture content of 12.55%.

Co-Authors Azhary Noersidiq Bulkaini (Bulkaini) Dinda Komala Citra Djoko Kisworo Djoko Kisworo Endang Sutriswati Rahayu Fahrullah Fahrullah HARYANTO Haryanto Haryanto I Gusri Lanang Media I Ketut Sumadi I Nyoman Sumerta Miwada Jurnal Pepadu Liana Dewi maesa dita ulpiana Maesa Dita Ulpiana Ryan Aryadin SUKIRNO Sukirno Sukirno Twen O. Dami Dato Tyas Utami uhubdy uhubdy Vebera Maslami Wahid Yiulianto Wahid Yulianto Wahid Yulianto Wiwin Anggraini Yustinus Marsono Zuhaeratun Anwariah

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