Jurnal Ilmu dan Teknologi Hasil Ternak
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.
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<![CDATA[Pengaruh Substitusi Tepung Beras Ketan dengan Tepung Umbi Talas Bogor (Colocasia esculenta l schoott) terhadap Kualitas Dodol Susu Ditinjau dari Kualitas Fisik dan Kimia ]]>
<![CDATA[Agus Triawan]]>;
<![CDATA[Purwadi Purwadi]]>;
<![CDATA[Lilik Eka Radiati]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2016.011.02.4
<![CDATA[The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (fat, total sugar and reducing sugar) of milk sweetpastry. The materials used were fresh milk as the main ingredient, sugar, glutinous rice flour and Bogor tuber taroflour. The research method used was laboratory experiment with completely randomized design consisting of 5 treatments and 4 replications. Substitution treatment in the form of glutinous rice flour with Bogor tuber taroflour given on milk sweet pastry products covering P0 (100% glutinous rice flour and without Bogor tuber taroflour); P1 (75% glutinous rice flour and 25% Bogor tuber taro flour); P2 (50% glutinous rice flour and 50% Bogor tuber taro flour); P3 (25% glutinous rice flour and 75% Bogor taro tuber flour); P4 (without glutinous rice flour and 100% Bogor taro tuber flour). The results showed that there was highly significant difference effect (p<0.01) the substitution of glutinous rice flour with Bogor tuber taroflour to sugar reduction dodol taro milk with reduced sugar lows on P2 (16.66%), and significantly difference effect (p<0.05) dodol fat content milk with a fat content highs around 13.77% (P4), but did not significantly difference effect the total sugar and texture of milk sweet pastry. Substitution Bogor tuber taro flour 100% produced best quality of milk sweet pastry with texture value 10.12 N, fat content  3.44%, 44.71% total sugar and reducing sugar 5.64%.]]>
<![CDATA[Kualitas Petis Daging dengan Level Gula Jawa dan Tepung Beras yang Berbeda ]]>
<![CDATA[Agus Susilo]]>;
<![CDATA[Masdiana Chendrakasih Padaga]]>;
<![CDATA[Fani Yunita Pratiwi]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2016.011.02.5
<![CDATA[The aimed of this study was to determine quality of meat paste from different level rice  starch and java sugar based on from physical, chemical and sensory test. The experiment used was Factorial Randomized Block design. Meat paste make from different level rice starch and java sugar. Starch properties content, protein content, viscosity and sensory test has evaluated from meat paste. Amino acid profiles was analysed from the best result the experiment. Rice starch and the java sugar has significantly influenced the quality of meat paste. They gave a highly significant effect on the viscosity, flavour, colour and taste.]]>
<![CDATA[Microencapsulated Mixture of Fish Oil and Fortified in Ice Cream ]]>
<![CDATA[Pontjo Tri Andajani]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2016.011.02.1
<![CDATA[In recent years there has been considerable efforts to rearrange fatty acids composition of dairy products to improve the long-term health of consumers. One of the efforts is to fortify essential fatty acids in ice cream. The objective of this study was to find out the fatty acids profile of either Selaroides spp, Clarias sp and Thunnus sp fish oil, microencapsulated fish oil and ice cream fortified with this fish oil mixture. Selaroides spp, Clarias sp and Thunnus sp used as raw material were obtained from Palu, Central Sulawesi. The study was caried out using Nested Block Design as the experimental design. The microencapsulated fish oil was prepared using freeze drying and spray drying method. The variables measured were fatty acids profile, microencapsulated fish oil and ice cream fortified with microencapsulated fish oil. The research results showed that SFA, MUFA and PUFA contents of fish oil mixture of Selaroides spp and Clarias sp using freeze drying method were 53.74%, 32.20% and 1.91%, while using spray drying method were 61.30%, 38.70% and 0% (not detected), respectively. It can be concluded that freeze drying method from the point of view of total PUFA is the best method for mincroencapsulation process of this fish oil mixture. Fortification of 15 g (w/w) microencapsulated fish oil in ice cream could reduced SFA and increased the MUFA and PUFA.]]>
<![CDATA[Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer ]]>
<![CDATA[Herly Evanuarini]]>;
<![CDATA[Nurliyani Nurliyani]]>;
<![CDATA[Indratiningsih Indratiningsih]]>;
<![CDATA[Pudji Hastuti]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2016.011.02.6
<![CDATA[Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.]]>
<![CDATA[Potensi Teknologi Medan Pulsa Listrik untuk Memperbaiki Kualitas Daging: Sebuah Ulasan ]]>
<![CDATA[Khothibul Umam Al Awwaly]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2016.011.02.2
<![CDATA[New and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. One of the new technologies was pulsed electric fields technology. However, the successful application of this technology was in the liquid food substances like fruit juice and milk. Recently, an attempt have been tried to use the pulsed electric fields for semi solid and solid material like meat and meat products. Application of pulsed electric fields in the meat sector could improve the quality of meat, for example the meat tenderness, water holding capacity and microbial count of meat. This paper outlines principles and application range of this technology which have shown potential benefit for improving meat quality.]]>
<![CDATA[Pengaruh Umur Pemanenan Madu di Areal Tanaman Kaliandra terhadap Aktivitas Enzim Diastase, Hidroksimetilfurfural (Hmf) dan Keasaman ]]>
<![CDATA[Sri Minarti]]>;
<![CDATA[Firman Jaya]]>;
<![CDATA[Lilik Eka Radiati]]>;
<![CDATA[Jamilah Jamilah]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2016.011.02.7
<![CDATA[The goal of this study was determine the influence of honey harvesting age in the area of the calliandra plant to diastase enzyme activity, hidroxymetilfurfural (HMF) and acidity. The method of this study was experiments (RAL) with 3 treatments and five replication. The observations of this study were P1 (honey harvested in 11 days), P2 (honey harvested in 14 days), and P3 (honey harvested in 17 days). The variable in this study is the activity of diastase enzyme, hidroxymetilfurfural (HMF) and acidity. Data of this study were analyzed with the Range Analysis (ANOVA), if there is a significant difference between treatments, analysis of data was continued with the Smallest Real Difference Test (BNT). The results of this study showed that the honey harvesting age gave significant effect (p<0.01) on diastase enzymes activities, hidroxymetilfurfural and acidity. As a conclusion, honey harvesting age influences the quality of the activity of the diastase enzyme, hidroxymetilfurfural and acidity. The best content of diastase enzyme, was found in P3 treatment that is generated in 17th day of harvesting with the value 11.12 DN due to it was longer in the nest before harvested. The best content of hidroximetilfurfural was found in P3 with the value 4.48 mg/kg and the best content of acidity honey was found in P3 with the value 28.42 NaOH/kg.]]>
<![CDATA[Pengaruh Daun Salam (Syzygium polyanthum) terhadap Protein Kuning Telur, Total Fenol dan Flavonoid pada Telur Asin ]]>
<![CDATA[Ria Marsella]]>;
<![CDATA[Imam Thohari]]>;
<![CDATA[Lilik Eka Radiati]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2016.011.02.3
<![CDATA[The purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment with a complete randomized design, 5 treatments and 4 replication. The treatment were P0 (control), P1 (5% addition of boiled of bay leaf liquid), P2 (10% addition of boiled of bay leaf liquid), P3 (15% addition of boiled of bay leaf liquid), P4 (20% addition of boiled of bay leaf liquid). The research results showed that boiled of bay leaf liquid gave a significant different result in increasing the content of total phenols and flavonoid as for the egg yolk protein give effect not different real. 20% addition of boiled of bay leaf liquid was the best treatment reviewed from egg yolk protein 17.88±1.70 phenol total 0.064±0.003 and flavonoids 92.62±1.92 suggestion from this research was salted egg added boiled of bay leaf liquid with higher concentration to know the physical quality of salted eggs.]]>
<![CDATA[Microencapsulated Mixture of Fish Oil and Fortified in Ice Cream ]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 2 (2016) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
Show Abstract
|
Download Original
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DOI: 10.21776/ub.jitek.2016.011.02.1
<![CDATA[In recent years there has been considerable efforts to rearrange fatty acids composition of dairy products to improve the long-term health of consumers. One of the efforts is to fortify essential fatty acids in ice cream. The objective of this study was to find out the fatty acids profile of either Selaroides spp, Clarias sp and Thunnus sp fish oil, microencapsulated fish oil and ice cream fortified with this fish oil mixture. Selaroides spp, Clarias sp and Thunnus sp used as raw material were obtained from Palu, Central Sulawesi. The study was caried out using Nested Block Design as the experimental design. The microencapsulated fish oil was prepared using freeze drying and spray drying method. The variables measured were fatty acids profile, microencapsulated fish oil and ice cream fortified with microencapsulated fish oil. The research results showed that SFA, MUFA and PUFA contents of fish oil mixture of Selaroides spp and Clarias sp using freeze drying method were 53.74%, 32.20% and 1.91%, while using spray drying method were 61.30%, 38.70% and 0% (not detected), respectively. It can be concluded that freeze drying method from the point of view of total PUFA is the best method for mincroencapsulation process of this fish oil mixture. Fortification of 15 g (w/w) microencapsulated fish oil in ice cream could reduced SFA and increased the MUFA and PUFA.]]>
<![CDATA[Potensi Teknologi Medan Pulsa Listrik untuk Memperbaiki Kualitas Daging: Sebuah Ulasan ]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 2 (2016) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
Show Abstract
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DOI: 10.21776/ub.jitek.2016.011.02.2
<![CDATA[New and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. One of the new technologies was pulsed electric fields technology. However, the successful application of this technology was in the liquid food substances like fruit juice and milk. Recently, an attempt have been tried to use the pulsed electric fields for semi solid and solid material like meat and meat products. Application of pulsed electric fields in the meat sector could improve the quality of meat, for example the meat tenderness, water holding capacity and microbial count of meat. This paper outlines principles and application range of this technology which have shown potential benefit for improving meat quality.]]>
<![CDATA[Pengaruh Daun Salam (Syzygium polyanthum) terhadap Protein Kuning Telur, Total Fenol dan Flavonoid pada Telur Asin ]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 2 (2016) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
Show Abstract
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DOI: 10.21776/ub.jitek.2016.011.02.3
<![CDATA[The purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment with a complete randomized design, 5 treatments and 4 replication. The treatment were P0 (control), P1 (5% addition of boiled of bay leaf liquid), P2 (10% addition of boiled of bay leaf liquid), P3 (15% addition of boiled of bay leaf liquid), P4 (20% addition of boiled of bay leaf liquid). The research results showed that boiled of bay leaf liquid gave a significant different result in increasing the content of total phenols and flavonoid as for the egg yolk protein give effect not different real. 20% addition of boiled of bay leaf liquid was the best treatment reviewed from egg yolk protein 17.88±1.70 phenol total 0.064±0.003 and flavonoids 92.62±1.92 suggestion from this research was salted egg added boiled of bay leaf liquid with higher concentration to know the physical quality of salted eggs.]]>
