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INDONESIA
JURNAL ILMU DAN TEKNOLOGI PETERNAKAN
Published by Universitas Hasanuddin
ISSN : 20866216     EISSN : 24769444     DOI : -
Core Subject : Science,
Computer Science & IT
Jurnal Ilmu dan Teknologi Peternakan (JITP) merupakan jurnal yang mewadahi publikasi hasil penelitian/studi di bidang peternakan meliputi: Produksi Ternak, Nutrisi dan Makanan Ternak, Teknologi Hasil Ternak, dan Sosial Ekonomi Peternakan. Jurnal ini diterbitkan dua kali setahun oleh Fakultas Peternakan Universitas Hasanuddin bekerjasama dengan Pengurus Besar Ikatan Sarjana Peternakan Indonesia.
Arjuna Subject : -
Articles 4 Documents
 1 
Search results for , issue "Vol. 10 No. 1 (2022)" : 4 Documents clear
NILAI PH DAN TOTAL ASAM LAKTAT SUSU PASTEURISASI DENGAN PENAMBAHAN EKSTRAK DAUN BINAHONG (Anredera cordifolia (Ten) Steenis) SELAMA PENYIMPANAN Dwi Maryana; Suriani Suriani; Ali Akbar Wahab; Fatma Maruddin; Ratmawati Malaka
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.11497

Abstract

The utilization of Binahong leaf extract in pasteurized milk is an alternative to maintain the quality of pasteurized milk. The research objective was to determine the quality of pasteurized milk with the addition of binahong leaf extract and different storage times for pH values and lactic acid content. This study used a completely randomized design (CRD) factorial pattern with 2 (two) factors. The first factor (A) is the concentration of Binahong leaf extract (0%, 4%, 5%, 6%) and the second factor (B) is storage time (0 days, 3 days, 6 days, 9 days) of each the treatment, repeated 3 times. The results showed that the concentration of Binahong leaf extract, interaction time, and interaction had a very significant effect on the pH value of pasteurized milk. The effect of Binahong leaf extract and storage time had a significant effect on lactic acid content, but the interaction between the two treatments had no significant effect. The conclusion of this research is that the higher the concentration of Binahong leaf extract, the pH value decreases, and the lactic acid content of pasteurized milk increases. The longer the storage decreased the pH value,  but increased the lactic acid content of pasteurized milk. The concentration of Binahong leaf extract 0-6% and storage time of 6 days still has good pasteurized milk quality.
FAKTOR-FAKTOR YANG BERPERAN MEMPENGARUHI KEPUTUSAN PEMBELIAN KONSUMEN TERHADAP PRODUK SUSU SEGAR DAN OLAHAN DI MALANG: Studi Kasus di Koperasi SAE Pujon Ariani Trisna Murti; Karunia Setyowati; Farida Kusuma Astuti
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.18120

Abstract

The research was conducted using a survey method at the KOP SAE, Pujon, Malang in March 2020 with the consideration that the SAE Dairy Cooperative in Pujon is one of the largest dairy cooperatives in Malang which supplies a lot of milk to several dairy processing industries. The data used are primary and secondary data, where primary data is obtained from the results of questionnaires filled in by respondents from research sites, journals, and books to support research results. The number of samples selected was 100 people using the purposive sampling method. The data analysis method used the descriptive qualitative analysis method by obtaining the correlation between marketing mix variables (product, price, place, promotion, and people) on consumer purchasing decisions in buying fresh milk products and processed products at the KOP SAE, Pujon, Malang Regency. The conclusion of the research is that product variable, place variables, and promotion variables have a dominant influence on consumer purchasing decisions in buying fresh and processed milk products with significance values of 0.285, 0.256, and 0.223 respectively. While the service and price variables simultaneously provide a positive relationship and correlation with sequential values of 0.211 and 0.164, therefore it is considered less significant in influencing consumer decisions in buying fresh and processed milk products in the KOP SAE, Pujon, Malang.
SIFAT ORGANOLEPTIK DAN KADAR AIR KUNING TELUR ASIN ITIK MAGELANG DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) Yayan Triono; Nur Hidayah; Mohamad Haris Septian
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.19456

Abstract

Eggs are high protein and fat livestock products which makes them easily damaged. One of methods to maintain egg quality are by processing them into salted eggs with the addition of Secang wood extract (Caesalpinia sappan L.) as a natural preservative. This study aims to utilize and determine the best concentration of Secang wood extract in increasing the organoleptic properties and reducing the water content of the salted egg yolk of Magelang duck. The method used was Completely Randomized Design (CRD) with 4 treatments of different concentrations of Secang wood extract (0; 2.27; 4.44; and 6.52%) and 5 replications. Each replication contains 4 Magelang duck eggs. Data collected were analyzed by means of variance (ANOVA) at a significance level of 5% and significant differences between treatments were analyzed by Duncan. The results showed that the addition of 4.44−6.52% Secang wood extract were significantly reduced the aroma to slightly fishy (2.82−2.83), but the addition of Secang wood extract 6.52% had no significant effect on the color, which was orange (2.97−3.21), slightly salty texture (2.86−3.23), flavorless salty taste (2.20−2.52), and has not been able to reduce the water content (29.39−34.60%) of salted egg yolk Magelang duck. The conclusion of this research is that the addition of Secang wood extract to a concentration of 6.52% can reduce the fishy aroma, but has not affected the color, texture, taste, and water content of the salted egg yolk of Magelang duck. Keywords : magelang duck salted egg, organoleptic test, secang wood extract, water content
PENAMBAHAN JENIS DAN LEVEL BAHAN PENGISI YANG BERBEDA TERHADAP NILAI PROFIL WARNA L*, a*, b* PRODUK CHIP TELUR K. Kartina; N Nahariah; H. Hikmah
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.20468

Abstract

Egg chips are not yet common in society so it is necessary to pay attention to appearance, especially color. Color is one of the determinants of food being accepted or not by consumers. This study aims to determine the effect of adding the type and level of fillers to the value of L*, a*, and b* in egg chips. Eighty-one eggs were used in the research. The studies were arranged based on a completely randomized design with a 3 x 3 factorial pattern with 3 replications. The first factor consisted of 3 types of fillers, namely tapioca powder, soybean protein isolate, and Porang powder. The second factor was the level of filler (%) 3, 6, and 9 respectively. Parameters measured were color (L*= brightness level, a*= redness level, b*= yellowness level). The addition of tapioca powder can increase the brightness of the egg chips, and Porang powder can increase the reddish and yellowish color of the egg chips. However, at the filler level, it can increase the color of the brightness, redness, and yellowness of egg chips.

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