Papers by Lilik Kartikasari
Jurnal Ilmu dan Teknologi Hasil Ternak: Media Komunikasi Ilmu dan Teknologi Hasil Ternak, Oct 1, 2019
This study was conducted to evaluate the external physical quality and sensory quality of eggs fe... more This study was conducted to evaluate the external physical quality and sensory quality of eggs fed diets added with purslane meal (Portulaca oleraceae) as a source of alpha-linolenic acids. The materials used were Hy-Line Brown laying hen (n= 150 hens, 54 weeks old). The design of the study was a one way classification with five experimental diets. Each diet was replicated five times with five hens for each replication. The diets were formulated by supplementing purslane meal to a basal diet. The levels of purslane meal were 0% (T0), 2% (T1), 4% (T2), 6% (T3), 8% (T4). The diets were given to the hens for 35 days with 7 days of adaptation period. To analyse the external quality of the eggs, a total of 30 eggs (n=6 per dietary treatment) collected at day 33, 34, and 35 were used. The sensory analysis used eggs from day 32. The results of the external quality of eggs showed that the addition of purslane meal (Portulaca oleracea) into the diets of laying hens reaching a level of 8% tended to increase egg weight and did not decrease shell thickness, shell weight, the shape index, and specific gravity (P>0.05). Dietary inclusion of purslane meal up to a level of 8% significantly increased (P<0.01) the preference of egg yolk color while texture, taste, flavor, and overall acceptance were not affected. The conclusion is that purslane meal can be included in the laying hen diets up to a level of 8% without decreasing the external physical quality and the sensory quality of boiled eggs. Diets containing purslane meal increase the preference of egg yolk color due to the increase in yolk color intensity.
Livestock and Animal Research
This study aims to determine the control of critical points in the production of pasteurized milk... more This study aims to determine the control of critical points in the production of pasteurized milk in CV. Cita Nasional by implementing the Hazard Analysis Critical Control Point (HACCP) system. This research was descriptive qualitative with the aim of exploring the data in depth and specifically. The data collection techniques used were interviews and observation. Interviews were conducted in each part of pasteurized milk Furtherstep was observation techniques to collect data to determine the critical point of pasteurized milk production in all production chains. Control of the critical point of pasteurized milk production in CV. Cita Nasional by determining the source of contamination in each part of production. The source of danger in the mixing process is contamination from tools, workers and the environment. The source of danger in the pasteurization and homogenization process is the pasteurization time and temperature that are not fulfilled. The source of danger in the cooling ...
Prima, Aug 8, 2022
Budidaya black soldier fly (BSF) oleh mitra usaha Mazgot BSF Boyolali merupakan usaha yang didiri... more Budidaya black soldier fly (BSF) oleh mitra usaha Mazgot BSF Boyolali merupakan usaha yang didirikan untuk mengatasi masalah sampah organik. Produksi maggot BSF yang tinggi menjadi tantangan bagi mitra untuk mencari cara altenatif untuk memanfaatkan maggot tersebut. Penerapan teknologi pakan berbasis maggot BSF dapat meningkatkan produktivitas usaha dikarenakan usaha budidaya BSF tidak saja digunakan untuk mengatasi masalah sampah organik, namun dapat digunakan sebagai sumber bahan pakan. Tujuan kegiatan yaitu menerapkan aplikasi teknologi pelet ikan lele terapung (floating catfish pellet) sebagai solusi pemanfaatan maggot BSF. Kegiatan pengabdian ini dilakukan dengan memberikan pendampingan aplikasi teknologi pakan floating catfish pellet berbasis maggot yang meliputi pemilihan bahan pakan, proses pembuatan, dan pengujian fisik pakan. Hasil pendampingan pada kegiatan ini adalah mitra mampu memformulasikan pelet ikan berdasarkan bahan pakan yang tersedia dengan pendekatan kandungan kimia bahan pakan dan kebutuhan nutrien. Kandungan pakan ikan yang dibuat telah memenuhi SNI pakan lele meliputi protein kasar 35,25%; lemak kasar 13,94%; serat kasar 6,37%; abu 11,43%; bahan esktrak tanpa nitrogen (BETN) 26,26%; dan energi 1.409,58 kkal/kg. Kualitas fisik yang dihasilkan dikategorikan baik meliputi daya apung selama 1-2 jam dan stabilitas yang baik.
Competitiveness in the competitiveness of Micro, Small and Medium Enterprises (MSMEs) is very imp... more Competitiveness in the competitiveness of Micro, Small and Medium Enterprises (MSMEs) is very important to be improved. This is because MSMEs are a force in driving economic development. The purpose of this activity is to improve the competitiveness of MSMEs products Ksatria Jagalan Village, Jebres Sub-district, Surakarta. The methods used are training and mentoring. The results achieved were an increase in the understanding of MSME, actors about marketing which includes aspects: MSME products including quality of product of abon, packaging of abon and labeling related to important information to be conveyed to consumers to increase the skills and existence of MSME. In addition, the factors of promotion of digital marketing era, price, technology-based marketing, branding, innovation and creativity, product competitiveness. The program's achievements are quite satisfactory. This can be seen from the achievements that have been obtained. The improvements made in this activity hav...
Livestock and Animal Research, 2021
Objective: The objective of this research is to examine the antioxidant properties of gathot and ... more Objective: The objective of this research is to examine the antioxidant properties of gathot and its potential as edible film.Methods: The materials used were dry gathot, carrageenan, and glycerol. The method was conducted experimentally, antioxidant activities test of gathot flour were analyzed descriptively. Physicochemical test of the chicken sausage was analyzed quantitatively by RAL with a 2x5 factorial pattern. The first factor was the types of edible film (0.00 and 0.75%), and the second factor was storage time (0; 2; 4; 6; 8 days) with seven repetitions each variables. The quantitative data were processed by Minitab 19.0.Results: The results of the antioxidant test of gathot flour were antioxidant activities of 26.174 ppm; scavenging ability of 49.37%; phenol of 4,852.84µg/g; flavonoids of 4,520.30µg/g. The chicken sausage for eight days at room temperature has a decrease in pH value, a* and b*, and an increase in TBA (Thiobarbituric Acid) value and water content.Conclusions...
Sains Peternakan, 2020
Penelitian ini bertujuan untuk mengevaluasi kualitas fisik dan organoleptik bakso berbahan dasar ... more Penelitian ini bertujuan untuk mengevaluasi kualitas fisik dan organoleptik bakso berbahan dasar daging ayam yang berasal dari ayam broiler yang diberi pakan dengan suplementasi tepung purslane sebagai sumber asam lemak omega-3. Materi penelitian menggunakan 30 sampel daging paha atas ayam broiler strain Cobb yang dipanen pada umur 42 hari dengan perlakuan ransum basal yang mengandung 1,5% minyak ikan sarden dan suplementasi tepung purslane dengan level yang berbeda. Perlakuan penelitian ini terdiri dari bakso daging ayam yang berasal dari ayam broiler yang diberi pakan dengan suplementasi tepung purslane 0% (P1); 6% (P2), 12% (P3), dan 18% (P4). Enam ekor ayam dari masing-masing perlakuan diproses menjadi karkas dan selanjutnya diambil daging paha atas (thigh) dikumpulkan untuk pembuatan bakso. Pengujian kualitas bakso meliputi pengujian kualitas fisik dan organoleptik. Data dianalisis menggunakan analisis variance (ANOVA) yang dilanjutkan dengan uji Tukey's Test. Hasil penelitian menunjukkan penggunaan daging ayam yang diberi pakan mengandung tepung purslane sampai level 18% tidak memberikan perbedaan terhadap kualitas fisik bakso (pH, daya ikat air, susut masak), kualitas organoleptik dan penerimaan konsumen, dibandingkan bakso dari daging ayam tanpa pemberian tepung purslane. Disimpulkan bahwa bakso yang mengandung daging ayam yang diberi pakan dengan suplementasi tepung purslane sampai level 18% dapat diaplikasikan pada pembuatan bakso tanpa merubah kualitas fisik dan organoleptik bakso.
Caraka Tani: Journal of Sustainable Agriculture, 2018
Penelitian ini bertujuan untuk mengetahui pengaruh frekuensi pemberian pakan terhadap kesan organ... more Penelitian ini bertujuan untuk mengetahui pengaruh frekuensi pemberian pakan terhadap kesan organoleptikdaginbg itik afkir. Sebanyak 24 ekor itik tua menjelang afkir dipelihara dengan 3 macam frekuensi pemberian pakan yaitu 1 kali sehari (P1), 2 kali sehari (P2) dan 3 kali sehari (P3). Diambil sampel sebanyak 8 ekor itik untuk masing-masing perlakuan. Peubah yang diamati adalah kadar lemak dan kesan organoleptik yang meliputi warna, keempukan, juisi, flavor, serta nilai organoleptik keseluruhan daging. Kadar lemak kasar daging ditetapkan dengan metode soxlet, sedangkan kesan organoleptik ditetapkan dengan uji panelis. Data yang diperoleh dianalisis menggunakan analisis variasi rancangan acak lengkap (RAL) pola searah dan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa kadar lemak daging pada P2 lebih tinggi dibanding P1 dan P3 (P<0,05). Keempukan daging pada P2 lebih baik daripada PI dan P3 (P<0,01), demikian juga juisi daging pada P2 lebih baik daripada Pi d...
Jurnal Teknologi Pangan, 2018
Penelitian bertujuan menganalisis kualitas fisik daging ayam broiler yang diberi pakan berbasis j... more Penelitian bertujuan menganalisis kualitas fisik daging ayam broiler yang diberi pakan berbasis jagung dan kedelai dengan suplementasi tepung purslane. Penelitian dilaksanakan di kandang peternakan Dusun Jatisari
Journal of the Indonesian Tropical Animal Agriculture, 2016
Pemalsuan daging sapi yang dicampur dengan daging babi merupakan salah-satu permasalahan umat Mus... more Pemalsuan daging sapi yang dicampur dengan daging babi merupakan salah-satu permasalahan umat Muslim yang sering ditemukan di Indonesia. Penelitian ini bertujuan untuk mendeteksi daging babi pada daging sapi segar dan masak menggunakan marker genetik DNA mitokondria gen Cytochrome b (mt-DNA Cyt b) dengan duplex-PCR. Penelitian ini menggunakan 6 sampel daging segar dan 6 sampel daging yang dimasak. Sampel daging babi diperoleh dari Rumah Potong Babi (RPB), sedangkan sampel daging sapi dibeli dari supermarket di Kota Surakarta. Sampel daging masak disiapkan dengan cara merebus daging pada suhu 100 o C selama 30 menit. Kontaminasi daging babi pada daging sapi segar maupun masak dirancang sebesar 0, 1, 5, 10, dan 25%. Selanjutnya, total DNA diisolasi dari sampel tersebut dan polymerase chain reaction (PCR) dilakukan menggunakan primer spesifik untuk mengamflifikasi fragmen spesifik masing-masing spesies. Hasil penelitian menunjukkan bahwa total DNA berhasil diekstraksi dari sampel daging sapi, daging babi, dan campuran keduanya baik pada sampel daging segar maupun masak. Selanjutnya, elektroforesis pada agarosa 1,5% menunjukkan bahwa duplex-PCR mt-DNA Cyt b berhasil mendeteksi kontaminasi daging babi pada daging sapi segar maupun masak hingga level 1%. Keberadaan daging babi pada sampel ditunjukkan dengan adanya pita DNA sebesar 398 bp. Kesimpulan penelitian ini adalah duplex-PCR mt-DNA Cyt b sangat sensitif dalam mendeteksi cemaran daging babi pada daging sapi segar maupun masak.
Buletin Peternakan, 2017
Halal is one of important aspects in consumer protection. Meat and processed meat products are fo... more Halal is one of important aspects in consumer protection. Meat and processed meat products are food that should be controlled strictly because those are prone to be adulterated by pork contamination. Therefore, it is necessary to provide detection technique which is accurate, fast and cheap. The objective of this research was to identify the presence of impurities of pork meat on raw chicken meat using gene Cyt-b with duplex-PCR analysis. This research used six samples of raw chicken meat and raw pork. Raw chicken meat was bought from supermarkets in the city of Surakarta and raw pork was obtained from pig slaughterhouse. The percentage of raw pork contamination on raw chicken meat was designed as much as 1, 5, 10, and 25%, respectively. The DNA genome was isolated according to DNA isolation protocol from Genomic DNA Mini Kit. In addition, duplex-PCR was performed based on protocol of KAPA2G Fast Multiplex PCR kit. The data was descriptively analyzed by directly looking the DNA band...
DOAJ: Directory of Open Access Journals - DOAJ, Dec 1, 2021
Background: Diabetes mellitus (DM) is a non-communicable disease that is generally associated wit... more Background: Diabetes mellitus (DM) is a non-communicable disease that is generally associated with fasting blood glucose (FBG) level of >126 mg/dL and weight loss. Germinated black rice krisna (GBRK) extract contains phytochemicals with antioxidant and anti-diabetic properties. The purpose of this study was to assess the impact of GBRK extract on FBG level and body weight (BW) in rat model of DM. Methods: In an in vivo pre-and post-test study 36 male Wistar rats with BW design, of 150-200 g were enrolled and divided into 6 groups, including control (C), negative control (NC), GBRK 535 mg/kg BW (P1), GBRK 1070 mg/kg. BW (P2), and GBRK 2140 mg/kg BW (P3). Diabetes was induced using streptozotocin (STZ) and nicotinamide (NA) and the intervention period was 14 days. Measurement of FBG level was by quantitative enzymatic colorimetric test of Glucose Oxidase Phenol 4-Aminoantipyrine (GOD-PAP) and body weight was determined by a digital scale. Results: The administration of GBRK extract in P1, P2, and P3 groups could significantly reduce the FBG (p<0.01). GBRK in P1, P2, and P3 groups could also significantly improve the body weight to normal state too (p<0.01). Conclusion: GBRK extract at doses of 535, 1070, and 2140 mg/kg BW for 14 days was demonstrated to improve metabolic disorders in diabetes by reducing FBG level and improving the BW to the normal state.
Background: Okra (Abelmoschus esculentus) is a vegetable with fiber, vitamin C and flavonoids tha... more Background: Okra (Abelmoschus esculentus) is a vegetable with fiber, vitamin C and flavonoids that can delay emptying of the stomach and cause longer satiety based on the fiber contents so that calorie intake is reduced. The presence of vitamin C and flavonoids in okra acts as an antioxidant that can fight free radicals and detain oxidative stress caused by hyperglycemia. This study aimed to compare the effect of steamed and boiled okra on fasting blood glucose levels in patients of type 2 diabetes mellitus with hypercholesterolemia. Methods: The independent variables consisted of steamed and boiled okra and the dependent variable was fasting blood glucose level. Forty patients who suffered from type 2 diabetes mellitus and with hypercholesterolemia were enrolled and divided into three groups including the control group (G1), treatment group of G2 (boiled okra intervention as much as 40 g for 14 days) and G3 (steamed okra intervention as much as 40 g for 14 days). Results: A grea...
Jurnal Dunia Gizi, 2021
Pendahuluan; Serealia merupakan sumber pangan fungsional dan nutraseutikal. Beras hitam jenis ber... more Pendahuluan; Serealia merupakan sumber pangan fungsional dan nutraseutikal. Beras hitam jenis beras spesies Oryza sativa L yang memiliki kandungan fitokimia bersifat antioksidan. Antosianin dan flavonoid merupakan senyawa fenolik bersifat antioksidan yang banyak ditemukan pada tanaman, serta memiliki manfaat bagi kesehatan. Beras hitam merupakan salah satu tanaman yang berpotensi memiliki kandungan senyawa antioksidan seperti antosianin dan flavonoid. Proses perkecambahan beras hitam dapat mempengaruhi senyawa fitokima kecambah beras hitam. Ekstrak kecambah beras hitam memiliki warna ungu gelap menunjukkan adanya kandungan senyawa antosianin dan flavonoid. Penelitian analisis kandungan antosianin dan flavonoid ekstrak kecambah beras hitam lokal varietas krisna belum pernah dilakukan. Oleh karena itu perlu dilakukan analisis senyawa fitokimia tersebut, sebagai dukungan dalam dunia kesehatan. Tujuan; menganalisis kandungan antosianin dan flavonoid ekstrak kecambah beras hitam. Bahan dan Metode; Metode ekstraksi yang digunakan maserasi. Kandungan antosianin menggunakan metode pH Differential dan kandungan flavonoid menggunakan metode Spectrofotometry UV-Vis. Hasil; Ekstrak kecambah beras hitam memiliki jumlah kadar antosianin 48,68 mg/g + 1,56 dan flavonoid 2,08 mgQE/g + 0,01 Kesimpulan; Ekstrak kecambah beras hitam memiliki kandungan senyawa fitokimia antosianin dan flavonoid. Perlu penelitian lanjutan untuk mengkaji pengaruh pemberian dan penentuan dosis ekstrak kecambah beras hitam terhadap pengobatan suatu penyakit.
Media Kesehatan Masyarakat Indonesia, 2019
Wanita pascamenopause rentan menderita obesitas. Susu kedelai dan bubur kacang hijau mengandung s... more Wanita pascamenopause rentan menderita obesitas. Susu kedelai dan bubur kacang hijau mengandung serat dan flavonoid yang bermanfaat sebagai antiobesitas. Penelitian ini bertujuan untuk menganalisis pengaruh susu kedelai dan bubur kacang hijau terhadap lingkar pinggang pada wanita pascamenopause. Penelitian ini merupakan penelitian eksperimen dengan desain pre-posttest dengan kelompok kontrol. Penelitian dilakukan selama 4 minggu dari Desember 2018 - Januari 2019 di Serengan, Surakarta. Subjek dibagi secara acak menjadi kelompok kontrol (n=10), susu kedelai (n=10) dan kombinasi susu kedelai dan bubur kacang hijau (n=10). Dosis susu kedelai dan bubur kacang hijau yang disediakan masing-masing adalah 240 ml dan 180 ml/hari/orang dan diberikan selama 4 minggu penuh. Data dianalisis dengan t-test berpasangan, uji one way ANOVA dan uji post Hoc Bonferroni. Tidak ada perbedaan yang bermakna pada status gizi, pekerjaan dan tingkat pendidikan dari ketiga kelompok. Ada penurunan lingkar pingg...
Arab Journal of Nutrition and Exercise (AJNE), 2019
Aim: This study aimed to analyze the effect of soy milk and mung bean porridge on serum triglycer... more Aim: This study aimed to analyze the effect of soy milk and mung bean porridge on serum triglycerides among postmenopausal women. Methods: This was an experimental study using pretest and posttest with control group. Subjects of this study were 30 postmenopausal women aged 45-75 in Serengan District, Surakarta. Subjects were divided into control group (n = 10), soy milk group (n = 10) and combination of soy milk and mung bean porridge group (n = 10). The soy milk and mung bean porridge provided were 240 ml and 180 ml per day per person, respectively. The study was carried out for 4 weeks from December 2018 to January 2019. The collected data were analyzed with paired t-test and Wilcoxon test. Results: There was a slight decrease in serum triglycerides level in all groups, but it was not statistically significant (p > 0,05). Conclusions: Although soy milk and mung bean porridge contain many antihypertriglyceridemic nutrients, there is no significant effect on serum triglycerides among postmenopausal women. Further study with longer duration and more sample size is needed.
ANIMAL PRODUCTION, 2015
The aim of the study was to evaluate the effects of inclusion plant source of n 3 fat in the form... more The aim of the study was to evaluate the effects of inclusion plant source of n 3 fat in the form of alpha-linolenic acid (ALA, 18:3n-3) on the diets of layers on production performance and physical quality of eggs. A total of 125 Hy-Line Brown hens (38 weeks old) were placed at individual cages and assigned to five dietary treatments. The dietary treatments were supplemented with 0, 1.5, 3.0, 4.5 and 6.0% purslane meal. Laying hens were fed for five weeks following a seven day adaptation period. Water and feed were provided ad libitum. Feed intake (FI) measured weekly and feed consumption ratio (FCR) was calculated at the end of the trial. A total of 25 egg yolk samples of day 35 (n = 5 egg yolks for each treatment) were collected to analyse physical quality of eggs. The data were analyzed using Analysis of Variance (ANOVA). Differences between treatment means were further analyzed using Duncan's New Multiple Range Test (DMRT). Results showed that the incorporation of plants r...
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Papers by Lilik Kartikasari