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All Journal Jurnal Biologi Tropis MANAZHIM
Haryanto Haryanto
Universitas Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Immunology & microbiology

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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

Abstract

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.
Pengembangan Kompetensi Pedagogik dan Profesional Guru PPKn pada Masa New Normal Covid 19 di Madrasah Tsanawiyah Negeri Se Kota Mataram Septiana Andayani; M. Ismail; Muh. Zubair; Haryanto Haryanto
MANAZHIM Vol 4 No 2 (2022): AGUSTUS
Publisher : Manajemen Pendidikan Islam STIT Palapa Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36088/manazhim.v4i2.1795

Abstract

Without neglecting other competencies, pedagogical competence and professional competence are absolute competencies possessed by an educator (teacher). This study aims to determine the efforts made by PPKn teachers in developing pedagogic competence and professional competence during the new normal covid-19. This study uses a qualitative approach with a descriptive type of research. Data collection techniques using interview and documentation techniques. The results showed that the efforts made by PPKn Madrasah Tsanawiyah Negeri teachers in Mataram City in developing pedagogic competencies and professional competencies were: (1) Attending education and training; (2) Participate in MGMP activities; (3) Participate in online workshops or seminars; (4) Seek and follow the development of information through electronic media, and; (5) Reading books or scientific journals.
The Potential of Indigenous Lactic Acid Bacteria Lactobacillus Plantarum Dad 13 in Ice Cream as Probiotic Food B. R. D Wulandani; D. Kisworo; Bulkaini Bulkaini; W. Yulianto; Haryanto Haryanto
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
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.v22i4.4436

Abstract

Worldwide demand for functional food will continue to increase rapidly due to increasing public awareness about the impact of food on health. One example of functional food is milk-based food which contains probiotic bacteria such as yogurt, cheese, and ice cream. Among probiotic dairy products, ice cream is the ideal matrix delivery of probiotic ingredients to the human body. This study aimed to find the potential of L. plantarum dad 13 in ice cream as a probiotic food through the growth pattern of the resulting lactic acid bacteria and to obtain the best incubation time and aging time for the physicochemical properties of the ice cream produced. The experimental design in this study used a Randomized Block Design (RBD), which was arranged in a factorial manner with 2 factors. The first factor is the length of incubation time which consists of 3 levels, namely 0, 5, and 10 hours; and the second factor is the length of aging which consists of 3 levels, namely 24, 48, and 72 hours. The results showed that the viability of lactic acid bacteria in ice cream with the addition of lactic acid bacteria L. plantarum dad 13 was more influenced by the pH value during the aging process, and there was an interaction between the incubation time and the aging time on the viability of the lactic acid bacteria L. plantarum dad 13 in ice cream, as well as the antioxidant activities, produced.
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

Abstract

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%.
The Water Content, Solubility, and Optical Properties of Whey-Gelatin Multilayer Films Enriched with Green Tea Powder Fahrullah Fahrullah; Bulkaini Bulkaini; Djoko Kisworo; Wahid Yiulianto; Baiq Rani Dewi Wulandani; Haryanto Haryanto
Jurnal Biologi Tropis Vol. 23 No. 4 (2023): October - December
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.v23i4.5664

Abstract

This biodegradable packaging is designed to reduce the negative impact on the environment caused by plastic pollution, while still maintaining the shelf life, quality and safety of the packaged food products. The objective of this study was to analyse the moisture content, solubility and optical properties of whey-gelatin multilayer film enriched with green tea powder. This study was conducted experimentally, using a completely randomised design with four treatments and five replicates. The treatments consisted of P1: gelatin/whey-gelatin (G/WG); P2: gelatin/5% green tea powder/whey-gelatin (G/5% GTP/WG); P3: gelatin/10% green tea powder/ whey-gelatin (G/10% GTP/WG) and P4: gelatin/15% green tea powder/whey-gelatin (G/15% GTP/WG). The moisture content and solubility values of whey-gelatin multilayer films showed significant differences (P<0.01). Moisture content was 33.0204-35.3653%; solubility was 40.19-49.96%. The film enriched with 5% green tea powder (P2) produced the best values of moisture content of 34.3536%, solubility of 47.97% and optical (L*= 61.00; a*= -0.36 and b*= 22.58).
Co-Authors Azhary Noersidiq B. R. D Wulandani Baiq Rani Dewi Wulandani Bulkaini (Bulkaini) D. Kisworo Djoko Kisworo Fahrullah Fahrullah M. Ismail Muh. Zubair Septiana Andayani Sukirno Sukirno Vebera Maslami W. Yulianto Wahid Yiulianto Wahid Yulianto