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 Level Protein Pakan pada Masa Pertumbuhan terhadap Penampilan pada Awal Peneluran Ayam Betina Hasil Persilangan Ayam Kampung Jantan dan Ayam Ras Petelur Betina ]]>
<![CDATA[Harimurti Februari Trisiwi]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2017.012.02.1
<![CDATA[This research aims to examine the effects of various dietary protein levels during growing period crossbreed hens between cockerel native chickens and laying hens on performance at onset of lay. The effects of the dietary protein levels on weight and other components of eggs were also examined. Eighteen hens aged thirteen weeks were randomly divided into three different treatment groups. Each group consists of six replications. The replication contains a hen. All the treatment hens were grown in a battery-cage until reaching sexual maturity then were fed with three different dietary protein levels which are 13,54%, 12,00%, and 9,80% formulated with 2600 kcal/kg ME. The collected data were analyzed by a one-way classification of variance analysis (CRD) followed by testing the significant means using The Duncan,s MultipleRange Test (DMRT). The experiment result suggested that the treatment during hen’s growing period did not cause significance on performance at onset lay, egg weight, and egg components weight. ]]>
<![CDATA[Komponen Bioaktif pada Madu Karet (Hevea brasiliensis) Madu Kaliandra (Calliandra callothyrsus) dan Madu Randu (Ceiba pentandra) ]]>
<![CDATA[Ustadi Ustadi]]>;
<![CDATA[Lilik Eka Radiati]]>;
<![CDATA[Imam Thohari]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2017.012.02.6
<![CDATA[The objectives of this study were to determine of bioactive compoounds from the different plants such as kapok, calliandra and rubber. The samples were obtained from Kediri (Calliandra), Sragen (Rubber) and Pasuruan (Kapok). The results showed the different of bioactive compounds. It had the following phenolic content ranged from 309.12 ± 33.40 mg/GAE kg (Kapok honey) to 557.93 ± 13.41 mg/GAE kg (Calliandra honey), flavonoid content ranged from 47.25 ± 1.49 mg QE/100 g (Kapok honey) to 156.27 ± 5.69 mg/GAE kg (Calliandra honey), vitamin C content ranged from 25.47 ± 1.62 mg/100 g (Kapok honey) to 31.04 ± 1.45 mg/100 g (Calliandra honey). The IC50 of Calliandra honey (3.36 ± 0.89 mg/mL) showed that antioxindat activity is higher than Rubber and Kapok honey (15.08 ± 1.49 mg/mL and 16.83 ± 1.23 mg/mL, respectively).  ]]>
<![CDATA[Pengaruh Konsentrasi NaOH terhadap pH, Kadar Protein Putih Telur dan Warna Kuning Telur Pidan ]]>
<![CDATA[Ira Fresti Reliantari]]>;
<![CDATA[Herly Evanuarini]]>;
<![CDATA[Imam Thohari]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2017.012.02.2
<![CDATA[The purpose of this research was to determine the best treatment NaOH addition on pidan eggs. The materials used for this research was pidan made from duck egg, NaOH, salt, black tea and water. The method was used experiment laboratory and Completely Randomized Design (CRD) using 4 treatments and 4 replications. The treatments were T0 (control), T1 (1.4%), T2 (2.8%) and T3 (4.2%). The data were analyzed by Analysis of Variance (ANOVA) if there was significantly continued by Duncan’s Multiple Range Test (DMRT). The result showed that NaOH concentration on pidan eggs gave significant effect (P<0.05) on albumen protein content, gave highly significant (P<0.01) on pH value and yolk colour. The conclusion of this research was 4.2% NaOH addition on pidan egg was the best treatment with gave result yolk and albumen pH: 10.69; 10.25, albumen protein content 26.89%, egg yolk colour L* (lightness), a* (redness), b* (yellowness): 26.89; 11.33, and 26.77. The suggestion of this research was ussed different immersion time on pidan egg production.]]>
<![CDATA[The Combination Time and Temperature to Aloe Vera Skin Tea as Functional Drink ]]>
<![CDATA[Narsih Narsih]]>;
<![CDATA[Agato Agato]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2017.012.02.7
<![CDATA[This study gets started by making the dry tea from aloe vera skin. The making of aloe vera skin tea was used the cabinet drying. The stem of aloe vera its green coloring was spread evenly on the surface was stacked on the plastic basket that lined with the paper. The steps were carried out to sorting, cleaning, weighing, and peeling off the stem continued by separating the gel and skin of the aloe vera. The aloe vera skin was dried on the cabinet drying at 60°C for 4 hours, then brewed using the water at 70, 80, and 90°C for 1 and 3 minutes. The best result from each parameter such as tannin, phenol, alkaloid, and antioxidant activity would be continued by GCMS test to identify the volatile compounds and the organic acid as the compiler of the brewed tea by using HPLC test.]]>
<![CDATA[The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg ]]>
<![CDATA[Jeki Mediantari Wahyu Wibawanti]]>;
<![CDATA[Ma Meihu]]>;
<![CDATA[Qiu Ning]]>;
<![CDATA[Hintono Hintono]]>;
<![CDATA[Y B Pramono]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2017.012.02.3
<![CDATA[Salted egg is easily preserved of egg products. The making process was added liquid smoke. Therefore, the objective was to determine chemical characteristics (yolk index, oil exudation and salt content) of duck egg salted. Completely Randomized Design (CRD) was used throughout the research. They were run triplicate with differences concentration of liquid smoke (control, 1%, and 1.25%). They were differences salting time process (0, 1, 2, 3, and 4 weeks). Yolk index of control sample were no different statically compared to that of salted egg with liquid smoke treatment (p > 0.05). Significant different of yolk index (p < 0.05) increased along with increase of salting time (4 weeks). Significant differences (p < 0.05) were found on oil exudation of control sample compared to that salted egg with presence of liquid smoke. Oil exudation of salted egg yolk increased with increasing salting time (p < 0.05) up to 4 weeks. Significant differences (p < 0.05) were obtained on the salt content of control compared to that salted egg white treatment of liquid smoke. Salt content white increased along with the increase of salting time (p < 0.05).]]>
<![CDATA[Penambahan Madu Bunga Kopi (Coffea sp.) terhadap Kualitas Kefir Ditinjau dari Karakteristik Mikrobiologi ]]>
<![CDATA[Astri Wulandari]]>;
<![CDATA[Purwadi Purwadi]]>;
<![CDATA[Firman Jaya]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2017.012.02.4
<![CDATA[       The Objective of this research was to determine the best concentration of addition coffee flower honey to kefir based on total plate count, lactic acid bacteria, acidity, and pH value. The materials used in this research were honey kefir made from cow’s milk, kefir grains, and coffee flowers honey. The method used in this research was experimental with Completely Randomized Design by 4 treatments and 4 replications and continued by using Duncan’s Multiple Range Test. The result showed that the effect of addition coffee flowers honey was not significantly different (P>0.05) on total plate count, lactic acid bacteria, acidity, give highly significant different (P<0.01) on pH value. Addition 20% of coffee flower honey was the best treatment with quality of total plate count 6.21 ± 0.60 log CFU/mL, total lactic acid bacteria 6.16 ± 0.14 log CFU/mL, acidity 0.76 ± 0.11 % and pH value 3.596 ± 0.021. Further study is needed to figure the storability of honey kefir.]]>
<![CDATA[Evaluasi Sifat-Sifat Kolagen Tulang Broiler pada Penerapan Kombinasi Proses Berbeda ]]>
<![CDATA[Muhammad Irfan Said]]>;
<![CDATA[Hajrawati Hajrawati]]>;
<![CDATA[Mulyanti Munda]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2017.012.02.5
<![CDATA[Collagen is one of the protein derivative products that can be produced by hydrolysis process. Collagen proteins found one of them in bone cattle. The protein is strongly bound to minerals in bone. The process of collagen extraction of bone requires a special method. One of them is demineralization process. The combination of several process methods allows collagen to have different properties. This study aims to evaluate the properties of collagen extract produced from broiler bone in the application of a combination of different processes. The study was used a major sample of composite bone from broiler. The main ingredient is using acetic acid (CH3COOH 1M). The applied treatment was a combination of the use of CH3COOH concentration levels (8%, 10% and 12%) with the length of process (24 and 48 hours)[B1]Â . The data were analyzed by ANOVA using the basic design of Completely Randomized Design (CRD) factorial pattern. Parameters observed included yield, gel strength, viscosity and pH. The results showed that the difference of concentration had significant effect (P<0,05) to pH and viscosity, but no significant effect (P> 0,05) to yield and gel strength. The process length had significant effect (P<0,05) to pH, but to yield, gel strength and viscosity had no significant effect (P>0,05). Application of 10% CH3COOH concentration with a 24 h process length showed better properties in collagen-based composite bone of broiler. Â [B1]Variables measured?]]>
<![CDATA[Pengaruh Konsentrasi NaOH terhadap pH, Kadar Protein Putih Telur dan Warna Kuning Telur Pidan ]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 2 (2017) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2017.012.02.2
<![CDATA[The purpose of this research was to determine the best treatment NaOH addition on pidan eggs. The materials used for this research was pidan made from duck egg, NaOH, salt, black tea and water. The method was used experiment laboratory and Completely Randomized Design (CRD) using 4 treatments and 4 replications. The treatments were T0 (control), T1 (1.4%), T2 (2.8%) and T3 (4.2%). The data were analyzed by Analysis of Variance (ANOVA) if there was significantly continued by Duncan’s Multiple Range Test (DMRT). The result showed that NaOH concentration on pidan eggs gave significant effect (P<0.05) on albumen protein content, gave highly significant (P<0.01) on pH value and yolk colour. The conclusion of this research was 4.2% NaOH addition on pidan egg was the best treatment with gave result yolk and albumen pH: 10.69; 10.25, albumen protein content 26.89%, egg yolk colour L* (lightness), a* (redness), b* (yellowness): 26.89; 11.33, and 26.77. The suggestion of this research was ussed different immersion time on pidan egg production.]]>
<![CDATA[Pengaruh Level Protein Pakan pada Masa Pertumbuhan terhadap Penampilan pada Awal Peneluran Ayam Betina Hasil Persilangan Ayam Kampung Jantan dan Ayam Ras Petelur Betina ]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 2 (2017) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2017.012.02.1
<![CDATA[This research aims to examine the effects of various dietary protein levels during growing period crossbreed hens between cockerel native chickens and laying hens on performance at onset of lay. The effects of the dietary protein levels on weight and other components of eggs were also examined. Eighteen hens aged thirteen weeks were randomly divided into three different treatment groups. Each group consists of six replications. The replication contains a hen. All the treatment hens were grown in a battery-cage until reaching sexual maturity then were fed with three different dietary protein levels which are 13,54%, 12,00%, and 9,80% formulated with 2600 kcal/kg ME. The collected data were analyzed by a one-way classification of variance analysis (CRD) followed by testing the significant means using The Duncan,s MultipleRange Test (DMRT). The experiment result suggested that the treatment during hen’s growing period did not cause significance on performance at onset lay, egg weight, and egg components weight. ]]>
<![CDATA[The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg ]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 2 (2017) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2017.012.02.3
<![CDATA[Salted egg is easily preserved of egg products. The making process was added liquid smoke. Therefore, the objective was to determine chemical characteristics (yolk index, oil exudation and salt content) of duck egg salted. Completely Randomized Design (CRD) was used throughout the research. They were run triplicate with differences concentration of liquid smoke (control, 1%, and 1.25%). They were differences salting time process (0, 1, 2, 3, and 4 weeks). Yolk index of control sample were no different statically compared to that of salted egg with liquid smoke treatment (p > 0.05). Significant different of yolk index (p < 0.05) increased along with increase of salting time (4 weeks). Significant differences (p < 0.05) were found on oil exudation of control sample compared to that salted egg with presence of liquid smoke. Oil exudation of salted egg yolk increased with increasing salting time (p < 0.05) up to 4 weeks. Significant differences (p < 0.05) were obtained on the salt content of control compared to that salted egg white treatment of liquid smoke. Salt content white increased along with the increase of salting time (p < 0.05).]]>
