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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
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Search results for , issue "Vol. 11 No. 1 (2016)" : 14 Documents clear
Pengaruh Penambahan Tepung Sagu pada Yoghurt terhadap Sifat Fisik Es Krim Yoghurt
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2016.011.01.4

Abstract

The purpose of this research was to determine the best concentration of adding sago flour in yoghurt based on viscosity, overrun, melting rate and total solid of yoghurt ice cream. The experiment was designed by Completely Randomized Design (CRD) using four treatments were 0 %, 2 %, 4 %, 6 % from volume of fresh milk and four replications. The data were analyzed by using Analysis of Variance (ANOVA) and continued by Duncan’s Multiple Range Test (DMRT). Result of this research showed that concentration of adding sago flour in yoghurt gave highly significant difference effect (P<0.01) on viscosity, overrun, melting rate and total solid of yoghurt ice cream. It can be concluded that the adding of sago flour 2% in yoghurt gave the best result with the viscosity was 1750.75 cP, overrun was 25.14%, melting rate was 39.13 minutes/50 g, total solid was 36.20% and gave the best quality of yoghurt ice cream.
Pengaruh Masa Panen Madu Lebah pada Area Tanaman Kaliandra (Calliandra calothyrsus) terhadap Jumlah Produksi Kadar Air, Viskositas dan Kadar Gula Madu
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2016.011.01.5

Abstract

The purposes of this research were to investigate the difference of harvesting time on honey production, viscosity, moisture and sugar content, as well as identifying the best harvesting time.The material used in this research was honey from Calliandra plantation. The method used was experimental design using Completely Randomized Design (CRD) with 3 treatments and 5 replications. The treatment consisted of harvesting time on day 11 P1on day 14 P2, and on day 17 P3. Data obtained were analyzed by ANOVA and continued by LSD test. The results showed that the treatments had significantly effect (P<0.01) on honey production, viscosity, water and sugar content. On P1, production obtained was 1.59 L/colony/harvest, while 0.72 and 0,26 from P2 and P3, respectively. Moisture of P1, P2, P3 respectively were 22.02, 21.00, 19.48 %, respectively. Viscosity obtained was 11.43, 18.56, and 33.67 P. Sugar content were 69.46%, 70.59%, and 71.67%, respectively. In conclusion, viscosity and sugar content of honey will increase when it is harvested on day 17, but decrease when it is harvested on day 11. However, harvesting time on day 11 is the best choice for farmer due to highest production obtained, but inadequate of standard of water content, viscosity, and sugar content.
Pengaruh Penambahan Pati Biji Durian (Durio zibethinus murr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2016.011.01.6

Abstract

This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect  (P<0.05) on organoleptic properties (texture), but the addition of durian’s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian’s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian’s seed starch on chicken meat balls were 15%.
Penambahan Carboxymethyle cellulose (Cmc) pada Minuman Madu Sari Apel Ditinjau dari Rasa, Aroma, Warna, pH, Viskositas, dan Kekeruhan
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2016.011.01.7

Abstract

Apple cider honey drink was modified product from fresh honey with apple cider, but there were pectin and tannin in apple cider effected agglutination and needed stabilizier as CMC. The result objective of this study was to know the best consentration of CMC addition in term of taste, aroma, color, pH, viscosity, and turbidity of apple cider honey drink. The experiment design used was completely randomized design consist four treatments and four replications. The treatments were CMC addition P0 (no addition of CMC), P1 (CMC 0.05 %), P2 (CMC 0.1 %), and P3 (CMC 0.15 %). Conclussion of the hedonic test for taste 7.06;  aroma 6.61; pH 6.45; lightness (L*) 21.775; redness (a*) 9.4; yellowness (b*) 10.4; viscosity 1.039 Cp; and turbidity 185.750 NTU

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