Supamri, a doctoral candidate in Animal Science at the Faculty of Animal Husbandry, Universitas Brawijaya, has officially earned his Doctorate in Animal Science after successfully defending his dissertation during an open examination held on Monday, March 17, 2025, at the Postgraduate Auditorium of the Faculty of Animal Husbandry, UB.
In his dissertation titled “The Effect of Microemulsion and Nanoemulsion of Nutmeg (Myristica fragrans Houtt) Extract on the Physicochemical Quality, Chemical Composition, and Microbiota of Duck Meat Stored at 4°C”, Supamri explored the effectiveness of nutmeg extract as a natural preservative to extend the shelf life of duck meat without compromising its physicochemical quality and by inhibiting the growth of pathogenic microbes.
The open examination was led by a panel of supervisors, including Prof. Dr. Ir. Lilik Eka Radiati, MS., IPU., Dr. Ir. Agus Susilo, S.Pt., MP., IPM., ASEAN Eng., and Prof. Dr. Ir. Osfar Sjofjan, M.Sc., IPU., ASEAN Eng., as well as examiners Dr. Ir. Eny Sri Widyastuti, M.P., Dr. Ir. Aris Sri Widati, MS., Prof. Dr. Ir. M. Halim Natsir, S.Pt., MP., IPM., ASEAN Eng., and Prof. Dr. Siti Zubaidah, S.Pd., M.Pd.
Supamri explained that the formulation of microemulsion and nanoemulsion of nutmeg extract has significant potential as an eco-friendly natural preservative. His research results showed that nanoemulsions were more effective in maintaining protein stability, color, and inhibiting the growth of microbes such as Lactococcus and Proteobacteria during the storage of duck meat at 4°C.
On this occasion, the Chair of the Examination Board, Prof. Dr. Ir. M. Halim Natsir, S.Pt., MP., IPM., ASEAN Eng., expressed his appreciation for the quality and contribution of Supamri’s research. “This research is highly relevant and applicable, especially in addressing the food industry’s challenge of finding safe and effective natural preservatives. We hope Supamri will continue developing his research to support national food security and the livestock industry,” he said.
This achievement marks an important step in food technology innovation based on natural ingredients that support sustainability and food safety.
With this success, Supamri is now officially a Doctor of Animal Science and is expected to continue contributing to the advancement of knowledge, particularly in food processing technology and animal husbandry.
