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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. 14 No. 2 (2019)" : 14 Documents clear
The Effect of Kluyveromyces Lactis Starter Concentration and Fermentation Time to the Physicochemical and Functional Properties of Egg White Powder
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2019.014.02.6

Abstract

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.
The Effect of Different Starter Cultures of Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 on the Physicochemical and Microbial Qualities of Fermented Goat Milk
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2019.014.02.1

Abstract

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.
The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2019.014.02.3

Abstract

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.
Functional Properties of Casein Added with Catechin Extracted from Cocoa Husk
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2019.014.02.7

Abstract

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.

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