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[The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise ]]>
<![CDATA[Alief Rahmania Safitri]]>;
<![CDATA[Herly Evanuarini]]>;
<![CDATA[Imam Thohari]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2019.014.02.3
<![CDATA[The aims of this study were to investigate the potential of local ginger for natural antioxidants on full-fat mayonnaise. The used materials were sunflower oil, vinegar, egg yolk, white pepper, salt, sugar, mustard, and local ginger extract. The study was done by using laboratory experimental with Nested Completely Randomized Design with 2 factors and 3 replications. The first factor was used three ginger varieties, namely elephant ginger/(Zingiber officinale var. Roscoe) (G), red ginger (M)/(Zingiber officinale var. Rubrum) and emprit ginger (E)/(Zingiber officinale var. Amarum). The second factor was the addition levels, which were 0.5% (a), 1% (b) and 1.5% (c). The observed variables include pH, viscosity, moisture content and antioxidant activity (IC50). Data were analyzed by using analysis of variance. The result showed that the used different ginger material and different levels of addition did not give significant effect (P>0.05) on pH analysis and gave highly significant effect (P<0.01) of the antioxidant activity, viscosity and moisture content. The study could conclude that mayonnaise added with red ginger showed physicochemical properties better than added with emprit ginger and gajah ginger. In addition, the best result was found in 1.5% ginger addition of each ginger variety in terms of physicochemical qualities of the mayonnaise.]]>
<![CDATA[Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic ]]>
<![CDATA[Syifa Khairunnisa]]>;
<![CDATA[Indira Lanti Kayaputri]]>;
<![CDATA[Gemilang Lara Utama]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2019.014.02.4
<![CDATA[This research aims to determine the effect of adding hull of mung bean sprouts extract to pH and characteristics of sensory yogurt probiotic. The research method used experimental with randomized block design. There were 4 additional treatments (1%, 2%, 3%, and 4% w /v hull of mung bean sprouts extract) with 3 replications. The data obtained will be tested further using the Duncan test. The addition hull of mung bean sprouts extract has a significant different effect on the pH and color characteristics of yogurt probiotic while giving no significant effect on the characteristics of aroma, taste, texture and overall acceptance. Addition hull of mung bean sprouts extract affects the pH of yogurt probiotic produced which is about 4.00 - 4.11. The color preferences of the yogurt probiotic are on the scale of dislike – really likes and preferences of the aroma, taste, texture and overall acceptance of yogurt probiotic are on the scale of usual - like. The conclusion of this study is that the addition hull of mung bean sprouts extract can prevent a decrease in pH, causing a decrease in the level of preference for color and yogurt probiotic that produced is acceptable to consumers.]]>
<![CDATA[Potential Microbial Contamination on Kebab Meat in the Area of University of Muhammadiyah Malang ]]>
<![CDATA[Bayu Etti Tri Adiyastiti]]>;
<![CDATA[Rio Lingga]]>;
<![CDATA[Syaiful Arifin]]>;
<![CDATA[Listiari Hendraningsih]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2019.014.02.5
<![CDATA[The aim of this research was to find the safety level of consuming kebab meat in the University of Muhammadiyah Malang campus area in terms of the number of microbial total plate count, Salmonella, E. coli, and S. aureus. The research was conducted with 2 treatments and 2 replications. The first observation was done during the outlet opening time and the second observation was around 8 hours after or when the outlet was going to be closed. Each treatment was sampled at 4 kebab outlets with different brands in the UMM area, so the total was 16 samples for laboratory analysis. The sample is directly pack in sterile bag, labeled sample code and bring them to the laboratory. The sample was taken to microbiology analysis in laboratory. The result showed the number of bacteria of 2 outlets with contamination levels exceeding the maximum limit set by Indonesia National Standards (SNI). The highest total bacteria count is owned by 4th outlet which is 2, 2×105± 0, 85×105 CFU/gram (daytime) and 4 4, 3×105± 2, 97×105 CFU/gram (night). The lowest Total bacteria is owned by 1st outlet, neither daytime nor evening bacterial colonies are found. Identification Salmonella, E. coli, and Staphylococcus aureus for all outlets are negative. The conclusion of this study is that two of the four kebab outlets in the UMM area was detected the bacteria total counts above of the contamination limit set by SNI 7388: 2009 and all of kebab’s meat were negative identified or did not contain Escherichia coli, Staphylococcus aureus, and Salmonella.]]>
<![CDATA[The Effect of Different Starter Cultures of Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 on the Physicochemical and Microbial Qualities of Fermented Goat Milk ]]>
<![CDATA[Widodo Widodo]]>;
<![CDATA[Aryo Pujo Sakti]]>;
<![CDATA[Ari Surya Sukarno]]>;
<![CDATA[Endang Wahyuni]]>;
<![CDATA[Nurliyani Nurliyani]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2019.014.02.1
<![CDATA[The utilization of starter cultures is vital for dairy fermentation industries. Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 have been isolated from goat milk and were demonstrated to acidify goat milk during fermentation. This study was conducted to compare the physicochemical and microbial qualities of goat milk fermented using these starter cultures either as a single starter or combined in goat milk. The treatments were L. paracasei M104 (Lp) and P. pentosaceus M103 (Pp) as single starter culture fermentation and combined (Lp/Pp) fermentation at a ratio of 1:1 at 6% inoculation (v/v). For control treatment, goat milk was fermented using yogurt starter, i.e., a combination culture of Streptococcus thermophilus and L. bulgaricus (St/Lb) at a ratio of 1:1 at 6% (v/v). The fermentation was performed by incubating the inoculated goat milk at 37°C for 18 h. The pH and degree of acidity were measured every 2 h during the fermentation process, whereas the physicochemical (pH, degree of acidity, lactose, protein, and viscosity) and microbial (total lactic acid bacteria/LAB) qualities were measured after the fermentation process. Data analysis revealed that the different starter cultures had no significant effect (P > 0.05) on the pH and degree of acidity, lactose and protein content, viscosity, and total LAB content. The goat milk fermented in this study had an average pH of 4.41 ± 0.11 and a degree of acidity of 1.26 ± 0.05%, a lactose content of 5.47± 0.80%, a protein content of 6.69± 1.52%, a viscosity of 1217 ± 395 cP, and a total LAB content of 9.57 ± 1.49 log CFU/mL. In conclusion, goat milk fermented using both single and combined starter cultures of L. paracasei M104 and P. pentosaceus M103 exhibited similar physicochemical and microbial qualities and required longer fermentation time compared with the control.]]>
<![CDATA[The Effect of Kluyveromyces Lactis Starter Concentration and Fermentation Time to the Physicochemical and Functional Properties of Egg White Powder ]]>
<![CDATA[Andry Pratama]]>;
<![CDATA[Wendry Setiadi Putranto]]>;
<![CDATA[Kusmajadi Suradi]]>;
<![CDATA[Robiatul Adawiyah]]>;
<![CDATA[Risanawati Risanawati]]>;
<![CDATA[Chintia Ninda]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2019.014.02.6
<![CDATA[The process of making egg white powder would determine the qualities of the product. One way to maintain the qualities of the egg white powder could be done through egg white fermentation prior to drying. This research aims to understand the effect of Kluyveromyces lactis fermentation on egg white at different starter concentrations and fermentation time to the physicochemical and functional properties of the egg white powder. The research is conducted in a completely randomized design experiment with nested treatment. The K. lactis starter concentrations were divided into 3 groups (P1 = 0.2%; P2 = 0.4%; and P3 = 0.6%), and the fermentation times were divided into two groups (W1 = 12 hours; and W2 = 24 hours), with all treatments were repeated four times and nested on the starter concentration. The results showed that concentration K. lactis starter concentration and fermentation time did not give significant effect to the physicochemical and functional (pH, yield, solubility, water, ash, and carbohydrate content, and colours (L*, a*, b*)) properties, but increase the protein content of the egg white powder. The research concludes that egg white fermentation with 0.6% Kluyveromyces lactis concentration for 24 hours gave the best physicochemical and functional properties of the egg white powder.]]>
<![CDATA[External and Sensory Qualities of Brown Laying Hen Eggs Fed Diets Supplemented with Purslane (Portulaca oleracea) Meal Rich in Omega-3 Fatty Acids ]]>
<![CDATA[Lilik Retna Kartikasari]]>;
<![CDATA[Bayu Setya Hertanto]]>;
<![CDATA[Adi Magna Patriadi Nuhriawangsa]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2019.014.02.2
<![CDATA[This study was conducted to evaluate the external physical quality and sensory quality of eggs fed diets added with purslane meal (Portulaca oleraceae) as a source of alpha-linolenic acids. The materials used were Hy-Line Brown laying hen (n= 150 hens, 54 weeks old). The design of the study was a one way classification with five experimental diets. Each diet was replicated five times with five hens for each replication. The diets were formulated by supplementing purslane meal to a basal diet. The levels of purslane meal were 0% (T0), 2% (T1), 4% (T2), 6% (T3), 8% (T4). The diets were given to the hens for 35 days with 7 days of adaptation period. To analyse the external quality of the eggs, a total of 30 eggs (n=6 per dietary treatment) collected at day 33, 34, and 35 were used. The sensory analysis used eggs from day 32. The results of the external quality of eggs showed that the addition of purslane meal (Portulaca oleracea) into the diets of laying hens reaching a level of 8% tended to increase egg weight and did not decrease shell thickness, shell weight, the shape index, and specific gravity (P>0.05). Dietary inclusion of purslane meal up to a level of 8% significantly increased (P<0.01) the preference of egg yolk color while texture, taste, flavor, and overall acceptance were not affected. The conclusion is that purslane meal can be included in the laying hen diets up to a level of 8% without decreasing the external physical quality and the sensory quality of boiled eggs. Diets containing purslane meal increase the preference of egg yolk color due to the increase in yolk color intensity.]]>
<![CDATA[Functional Properties of Casein Added with Catechin Extracted from Cocoa Husk ]]>
<![CDATA[Premy Puspitawati Rahayu]]>;
<![CDATA[Djalal Rosyidi]]>;
<![CDATA[Purwadi Purwadi]]>;
<![CDATA[Imam Thohari]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2019.014.02.7
<![CDATA[Casein is one of the major protein components in milk. Its functional properties allow casein to be preferred by the consumers. In addition, casein could be collected as bioactive compositions to be added to food. The purpose of this study was to observe the functional properties of casein added with catechin from cocoa husk in terms of emulsions, emulsion activity, foaming, solubility, and sedimentation. The treatment was carried out by using a completely randomized experimental design (CRD) method with five treatments of different catechin concentrations (control; 0.5%; 1,0%; 1,5%; 2%). The results of the study were analyzed with analysis of variance and followed with least significant difference (LSD) test. The different catechin concentrations gave a highly significant effect on emulsion stability, foaming and sedimentation and didn’t give a significant difference in solubility and emulsion activity between the five treatments. The best treatment in this research was at 2% catechin addition.]]>
<![CDATA[Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic ]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 14 No. 2 (2019) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2019.014.02.4
<![CDATA[This research aims to determine the effect of adding hull of mung bean sprouts extract to pH and characteristics of sensory yogurt probiotic. The research method used experimental with randomized block design. There were 4 additional treatments (1%, 2%, 3%, and 4% w /v hull of mung bean sprouts extract) with 3 replications. The data obtained will be tested further using the Duncan test. The addition hull of mung bean sprouts extract has a significant different effect on the pH and color characteristics of yogurt probiotic while giving no significant effect on the characteristics of aroma, taste, texture and overall acceptance. Addition hull of mung bean sprouts extract affects the pH of yogurt probiotic produced which is about 4.00 - 4.11. The color preferences of the yogurt probiotic are on the scale of dislike – really likes and preferences of the aroma, taste, texture and overall acceptance of yogurt probiotic are on the scale of usual - like. The conclusion of this study is that the addition hull of mung bean sprouts extract can prevent a decrease in pH, causing a decrease in the level of preference for color and yogurt probiotic that produced is acceptable to consumers.]]>
<![CDATA[Potential Microbial Contamination on Kebab Meat in the Area of University of Muhammadiyah Malang ]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 14 No. 2 (2019) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2019.014.02.5
<![CDATA[The aim of this research was to find the safety level of consuming kebab meat in the University of Muhammadiyah Malang campus area in terms of the number of microbial total plate count, Salmonella, E. coli, and S. aureus. The research was conducted with 2 treatments and 2 replications. The first observation was done during the outlet opening time and the second observation was around 8 hours after or when the outlet was going to be closed. Each treatment was sampled at 4 kebab outlets with different brands in the UMM area, so the total was 16 samples for laboratory analysis. The sample is directly pack in sterile bag, labeled sample code and bring them to the laboratory. The sample was taken to microbiology analysis in laboratory. The result showed the number of bacteria of 2 outlets with contamination levels exceeding the maximum limit set by Indonesia National Standards (SNI). The highest total bacteria count is owned by 4th outlet which is 2, 2×105± 0, 85×105 CFU/gram (daytime) and 4 4, 3×105± 2, 97×105 CFU/gram (night). The lowest Total bacteria is owned by 1st outlet, neither daytime nor evening bacterial colonies are found. Identification Salmonella, E. coli, and Staphylococcus aureus for all outlets are negative. The conclusion of this study is that two of the four kebab outlets in the UMM area was detected the bacteria total counts above of the contamination limit set by SNI 7388: 2009 and all of kebab’s meat were negative identified or did not contain Escherichia coli, Staphylococcus aureus, and Salmonella.]]>
<![CDATA[External and Sensory Qualities of Brown Laying Hen Eggs Fed Diets Supplemented with Purslane (Portulaca oleracea) Meal Rich in Omega-3 Fatty Acids ]]>
<![CDATA[ Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 14 No. 2 (2019) ]]>
Publisher : <![CDATA[Faculty of Animal Science Universitas Brawijaya ]]>
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DOI: 10.21776/ub.jitek.2019.014.02.2
<![CDATA[This study was conducted to evaluate the external physical quality and sensory quality of eggs fed diets added with purslane meal (Portulaca oleraceae) as a source of alpha-linolenic acids. The materials used were Hy-Line Brown laying hen (n= 150 hens, 54 weeks old). The design of the study was a one way classification with five experimental diets. Each diet was replicated five times with five hens for each replication. The diets were formulated by supplementing purslane meal to a basal diet. The levels of purslane meal were 0% (T0), 2% (T1), 4% (T2), 6% (T3), 8% (T4). The diets were given to the hens for 35 days with 7 days of adaptation period. To analyse the external quality of the eggs, a total of 30 eggs (n=6 per dietary treatment) collected at day 33, 34, and 35 were used. The sensory analysis used eggs from day 32. The results of the external quality of eggs showed that the addition of purslane meal (Portulaca oleracea) into the diets of laying hens reaching a level of 8% tended to increase egg weight and did not decrease shell thickness, shell weight, the shape index, and specific gravity (P>0.05). Dietary inclusion of purslane meal up to a level of 8% significantly increased (P<0.01) the preference of egg yolk color while texture, taste, flavor, and overall acceptance were not affected. The conclusion is that purslane meal can be included in the laying hen diets up to a level of 8% without decreasing the external physical quality and the sensory quality of boiled eggs. Diets containing purslane meal increase the preference of egg yolk color due to the increase in yolk color intensity.]]>
