cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Herly Evanuarini
Contact Email
jitek@ub.ac.id
Phone
+6282132616737
Journal Mail Official
jitek@ub.ac.id
Editorial Address
Fakultas Peternakan Universitas Brawijaya, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Kota Malang, Jawa Timur 65145
Location
Kota malang,
Jawa timur
INDONESIA
Jurnal Ilmu dan Teknologi Hasil Ternak
Published by Universitas Brawijaya
ISSN : 19780303     EISSN : 23381620     DOI : https://doi.org/10.21776/ub.jitek
Core Subject : Education, Agriculture,
Agriculture, Biological Sciences & Forestry Education Other
The journal will consider primary research and review articles from any source if they make an original contribution to the experimental or theoretical understanding and application of theories and methodologies of some aspects of animal products and technology-related field. It offers reader the opportunity to tap into the future of animal product technology. The journal reports advanced research results in food science, microbiology, biotechnology of animal products, functional food derived from animal products, and current findings in processing technology for animal products. Animal products include meat, dairy, poultry, insects and their by-products. It is essential reading for anyone needing to keep abreast of current findings in animal products and technology.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 14 Documents
 1   2 
Search results for , issue "Vol. 10 No. 2 (2015)" : 14 Documents clear
Pengaruh Persentase Kuning Telur Itik dan Asam Formiat Dalam Proses Peminyakan Terhadap Kekuatan Fisik Kulit Kaki Ayam Pedaging Samak Khrom
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2015.010.02.4

Abstract

The purpose of this study was to find out the effect of ducks yolk and formic acid in fat liquoring process of the tanned skin.  The materials used in this study were 30 pieces of 7 weeks of broiler chicken shank. The study was carried out using completely randomized design. The variables measured were softness, tensile strength and stretch of the tanned skin. Data were analyzed by analysis of variance and followed by Duncan’s Multiple Range Test. The research results showed that the addition of ducks yolk and formic acid didn’t gave significantly affect on the softness (p>0.05), while gave highly significant affect on tensile strength and stretch (p<0.01). Interaction between two treatment didn’t gave significantly affect (p>0.05) on the softness and stretch, and have significantly (p<0.05) on the tensile strength of leather. The conclusion of this research the addition of 11% duck yolk and 1% formic acid in fat liquoring is the best treatment for broiler chicken shank chrome tanning on the skin softness (2,667), tensile strength (135,707 kg/cm2), and stretch (37,34%), respectively.
Pengaruh Gum Arab Pada Minuman Madu Sari Apel Ditinjau Dari Mutu Organoleptik, Warna, pH, Viskositas, dan Kekeruhan
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2015.010.02.5

Abstract

Apple concentrated honey drink was modified product from fresh honey with apple concentrated to increase the taste, but there was aglutination because of pectin and tannin in apple concentrated and needed stabilizer as gum arabic. The purpose of this research was to find out the best consentration of gum arabic on apple concentrated honey drink in terms of taste, arorganoleptic (taste and aroma), color (L*, a*, b*), pH, viscosity, and turbidity. The treatments were without gum arabic (P0); gum arabic 0.05% (P1); gum arabic 0.1% (P2); and gum arabic 0.15% (P3). The method of this research was experiment with Completely Randomized Design (CRD) by using 4 treatment and 4 times replication. The data were analyzed by ANOVA and would be continued by Duncan’s Multiple Range Test (DMRT). The result of this research showed that consentration of gum arabic gave highly significant different effect on aroma, pH, viscosity, and turbidity, gave significant different effect on yellowness (b*), and gave no different effect on taste, lightness (L*) and redness (a*). Conclusion of this research was the adding of gum arabic 0.15% (P3) on apple concentrated honey drink gave the best quality of apple concentrated honey drink for taste 4.54±0.65, aroma 6.00±1.01, lightness (L*) 21.73±0.43, redness (a*) 9.78±0.76, yellowness (b*) 5.68±0.80, pH 6.68±0.13, viscosity 1.112±0.003 cP, and turbidity 165.13±1.55 NTU.
Komposisi Kimia dan Beberapa Sifat Fungsional Protein Paru Sapi yang Diekstraksi Dengan Metode Alkali
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2015.010.02.6

Abstract

This research was carried out to examine the functional properties of beef lung protein concentrates. The extraction was performed as a function of pH and time. The pI method was applied in the precipitation of proteins from beef lung. Beef lung protein concentrates contained 85.13% protein. The functional properties of the protein concentrates were compared to those of some commercial ingredients as whey protein concentrates, and casein. Protein from beef lung exhibited better foaming property than casein and better emulsifying property than whey protein. The use of beef lung proteins appears to be an interesting opportunity to obtain added value slaughterhouse by-products.
Pengaruh Substitusi Daging Ayam Broiler Dengan Jamur Salju (Tremella Fuciformis) Pada Kualitas Nugget Ayam
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2015.010.02.7

Abstract

The research was purposed find out the effect of substitution broiler meat with white jelly mushroom (Tremella fuciformis) on qualities and organoleptic of chicken nugget. The result were expected to be used as an information about the effect of substitution broiler meat with white jelly mushroom on the qualities and organoleptic of chicken nuggets and these informations can also be used for further research. The material of the research were chicken nuggets with different level substitution of mushroom. Design used in this research was Completely Randomized Design (CDR) with three replication. The treatments were the concentration of the white jelly mushroom substitution, i.e: without substitution (P0), 15% (P1), 30% (P2) and 45% (P3). The parameter measured were texture, microstructure, WHC, pH, organoletic, water, lipid and protein content. Data were analyzed by analysis.of variance and if there were significantly different means among treatments it was then followed by Duncan’s multiple Range Test. The result of research showed that chicken nugget with different level substitution mushroom was high significant different effect (P<0.01) on moisture, and significant different on protein content. The average moisture content of chicken nugget of (P0), (P1), (P2) and (P3) was; 67.05%, 67.33%, 69.29% and 69.36% respectively, protein content 30.85%, 30.77%, 26.26% and 20.99%, but not significant effect (P>0.05) of texture, WHC, pH, lipid content and organoleptic. The average texture  of (P0), (P1), (P2) and (P3) was; 11.76 N, 14.4 N, 14.22 N and 17.38 N respectively. The WHC 55.83 %, 58.7 %, 63.58 % and 65.08%. pH 6.53, 6.41, 6.32 and 6.25 and lipid content 1.16%, 1.23%, 1% and 1.14%. the treatments also gave a different discription on microstructure.

Page 2 of 2 | Total Record : 14

 1   2 

Filter by Year

2015 2015


Reset
Filter By Issues
All Issue Vol. 20 No. 3 (2025) Vol. 20 No. 2 (2025) Vol. 20 No. 1 (2025) Vol. 19 No. 3 (2024) Vol. 19 No. 2 (2024) Vol. 19 No. 1 (2024) Vol. 18 No. 3 (2023) Vol. 18 No. 2 (2023) Vol. 18 No. 1 (2023) Vol. 17 No. 3 (2022) Vol. 17 No. 2 (2022) Vol. 17 No. 1 (2022) Vol. 16 No. 3 (2021) Vol. 16 No. 2 (2021) Vol. 16 No. 1 (2021) Vol. 15 No. 3 (2020) Vol. 15 No. 2 (2020) Vol. 15 No. 1 (2020) Vol. 14 No. 2 (2019) Vol. 14 No. 1 (2019) Vol. 13 No. 2 (2018) Vol. 13 No. 1 (2018) Vol. 12 No. 2 (2017) Vol. 12 No. 1 (2017) Vol. 11 No. 2 (2016) Vol. 11 No. 1 (2016) Vol. 10 No. 2 (2015) Vol. 10 No. 1 (2015) Vol. 8 No. 2 (2013) Vol. 8 No. 1 (2013) Vol. 7 No. 2 (2012) Vol. 7 No. 1 (2012) Vol. 6 No. 2 (2011) Vol. 6 No. 1 (2011) Vol. 5 No. 2 (2010) Vol. 5 No. 1 (2010) Vol. 4 No. 2 (2009) Vol. 4 No. 1 (2009) Vol. 3 No. 2 (2008) Vol. 3 No. 1 (2008) Vol. 2 No. 2 (2007) Vol. 2 No. 1 (2007) More Issue