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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Teknologi Pangan dan Gizi Jurnal Pangan dan Agroindustri Majalah Kulit, Karet, dan Plastik agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Indonesian Journal of Agricultural Research Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan
Antonius Hintono
Food Technology, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Semarang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Social Sciences Veterinary Other

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Journal : Jurnal Ilmu dan Teknologi Hasil Ternak

 1 
Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream Fahmi Arifan; Heni Rizqiati; Antonius Hintono; Nurwantoro Nurwantoro; Siti Susanti; Luthfiyah Nur Sulistiyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.3

Abstract

The sour taste of kefir ice cream is less attractive with consumers, so it is necessary to add sweeteners. Dates can be used as a natural sweetener in making kefir ice cream. The aims of this research is to determine the effect of sugar substitution with dates puree on overrun, melting rates, viscosity, pH value and organoleptic properties of kefir ice cream. The method used in this research was an experimental with Completely Randomized Design (CRD) with 5 treatments and 4 replications. Overrun, melting rates, viscosity and pH values were analyzed by ANOVA test and followed by Duncan Multiple Range Test, meanwhile organoleptic characteristic were analyzed by Kruskall Wallis test and followed by Mann-Whitney test. The results showed that the substitution of sugar with dates puree as a sweetener had a significant effect (p<0.05) on overrun, melting rates, viscosity and pH value of kefir ice cream. Substitution of sugar with dates puree had a significant effect (p<0.05) on sweetness, sourness, brownish color and softness of kefir ice cream. The sugar substitution with dates puree 25%: 75% (T1) had the best overrun, melting rate as well as the organoleptic characteristic because it was able to reduce the sour taste of kefir ice cream
The Functional Properties of Rabbit Skin Gelatin Compared to Commercial Gelatin and Its Application in Jelly Candy Nurwantoro Nurwantoro; Antonius Hintono; Anang Mohammad Legowo; Sri Mulyani; Tisqa Rizky Quna; Sutaryo Sutaryo
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.2022.017.01.1

Abstract

Rabbit skin can be utilized as an ingredient in gelatin making. Gelatin can be used in jelly candy. The study aims to compare the functional properties of rabbit skin gelatin and commercial gelatin in gel strength, viscosity, and ash content and to determine the different test and hedonic test of jelly candy. This study used the t-test with 2 treatments and 8 replications. The rabbit skin gelatin was prepared using hydrochloric acid solution. The commercial gelatin is gelatin from cowhide (Gelita bronze gelatin). The results showed that P1 (rabbit skin gelatin) and P2 (commercial gelatin) were not different on gel strength, however, there was a difference on viscosity and ash content. The difference test on jelly candy state that there was a significant difference between rabbit skin gelatin jelly candy and commercial gelatin jelly candy. The hedonic test on jelly candy gave no difference on texture, flavor, taste, and overall, except there was a difference on color. The color of jelly candy with rabbit skin gelatin is a cloudy white, while jelly candy with commercial gelatin is a clear white. Both jelly candies can be distinguished and accepted by the panelist.
Co-Authors Abduh, Setya Budi M Afrizal Muhamad Nur Agustini Suwarastuti Ahmad Ni’matullah Al–Baarri Al-Baarri, Ahmad Ni'matullah Albaari, Ahmad N AlBaarri, Ahmad Nimatullah Aliza, Zahra Nafa Alya Tiyas Rif&#039;anna Amalina Noor Shabrina Aminuyati Anang M Legowo Arbowati, Jora Linca Arie Widya Sukma Arif Budiman Astrid Agustina Nur Amanah Aulia Nabila Azalia Rohmani Surya Sari Bambang Dwiloka Barlian Rizal Bethany, Rahma Vashti Bhakti Etza Setiani Charliany Hetharia Chindy Iswara Sembiring Cynthia Monica Dwi Agustina Wijayanti Dwi Ahmadi Dipowaseso egi aliyul rahmasari Elisabet Selly Andriani Fahmi Arifan Fito Disa Guna Fitri Nur Karimah Galih Ayu Kinteki Galuh Angga Lukito Gavinda Shailla Nidya Putri Gilang Ardiansyah Hafizh Azzam Hilmy Handoko, Nisfa Handoko, Nisfa Rama Kamila Hardiyanti, Felda Pamella Helga Ayu Sarika Heni Rizqiati Hermin Werdiningsih Hutajulu, Florent Lam Angur Irene Raras Nawangsasi Irene Raras Nawangsasi ISTNA MANGISAH Iwan Fajar Pahlawan Kusrahayu Kusrahayu Legowo, Anang Luna Auria Andansari Lutfi Amalia Shaliha Luthfiyah Nur Sulistiyani Maharani, Arnetta D Megawangi Megawangi Melinda Erdya Krismaputri Mesias, Inish Chris P. Miranda Miranda Muhammad Johan Adhibuana Nabila, Aulia Zalfa Nani Fitriyani Neisya Rizki Adefatma Nida Faradillah Nietha Yuliana Niken Werdhosari Nisa Afifah Hajrah Novita Wibowo Nurwantoro . Oktavia R Puspitarini Pramono, Yoyok Primastuti, Priska Tiara Putra, Rivan Triardhana Putri Setyoningsih Putri, Sayyidah Ghaisani Rafaella Chandraseta Megananda Raras Setyaningsih Risa Fazriyati Siregar Risa Fazriyati Siregar Sabrina Sabiella Husna Salma Salsabila Setya Budi Muhammad Abduh, Setya Budi Muhammad Shafira, Adrina Eka Siti Susanti Siti Susanti, Siti Sri Mulyani Sri Mulyani Sri Mulyani Sutaryo Sutaryo Tambunan, Lia Oktavia taufiqi bagas ramadhani Tisqa Rizky Quna Uswatun Khasanah Valentinus Priyo Bintoro Vita Paramita Widya Dwi Pangesti Winda Chelsy Tarihoran Yesica Rani Ginting Yoga Pratama Yoga Pratama Yos Johan Utama Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Zaki Mala Nugraheni, Zaki Mala Zuniati, Neti