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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 16 Documents
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Search results for , issue "Vol. 15 No. 2 (2020)" : 16 Documents clear
Beef Salt-Soluble Proteins and Seaweed (Eucheuma cottonii) Flour Interactions to the Quality of Heat-Induced Gel Matrix Development Aris Sri Widati; Djalal Rosyidi; Lilik Eka Radiati; Happy Nursyam
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.353 KB) | DOI: 10.21776/ub.jitek.2020.015.02.1

Abstract

The objective of this study was to observe the interactions between salt-soluble proteins from beef and seaweed (Eucheuma cottonii) flour and its effect to the quality of the produced protein gel. The study was conducted as experimental research with two factorials completely randomized design. The effect of different NaCl (2.0%; 2.5%; 3.0%; and 3.5%) and Eucheuma cottonii flour (5%; 10%; and 15%) concentrations was observed to the physical and proximate quality of the protein gel matrix. The observed gel quality variables include pH, gel strength, color (L, a*, and b*), moisture, protein, and fat content. The gel was gelatinized at 90°C for 20 min and cooled down at 4°C for 12 h. The results showed that there was no interaction effect found on all of observed variables. However, a highly significant effect (P<0.01) was found on the ash content with different salt concentrations, while different Eucheuma cottonii flour concentrations improved the gel strength (P<0.01) and significantly gave darker (P<0.01) color. The effect of Eucheuma cottonii flour on the physicochemical properties of the gel was concentration dependent. Therefore, this study concludes that Eucheuma cottonii flour showed a potential as binding or filling agent to form strong gel matrix in processed meat products.
The Physical and Organoleptic Characteristics of Ground Rabbit Dendeng Fermented with Lactobacillus plantarum Anik Fadlilah; Djalal Rosyidi; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (732.887 KB) | DOI: 10.21776/ub.jitek.2020.015.02.6

Abstract

The purpose of this study was to determine the appropriate concentration of Lactobacillus plantarum and fermentation time used in fermented rabbit meat production as the main ingredient for producing ground dendeng. This study used a 4×3 factorial randomized block design with three replications, which consisted of different L. plantarum concentrations (0%, 6%, 8%, and 10% v/w) and fermentation times(12 h, 18 h, and 24 h). Data were analyzed using two-way analysis of variance and continued with Duncan's multiple range tests. The concentration of L. plantarum and fermentation time had a highly significant effect (P <0.01) on the acidity. The L. plantarum concentration had a significant effect (P <0.05) while fermentation time had a highly significant effect (P <0.01) on pH. The concentration of L. plantarum and fermentation time had no effect on Aw, color, and texture. The concentration of L. plantarum had no effect on flavor, taste, and overall acceptance of dendeng. The fermentation time had a highly significant effect (P <0.01) on the flavor, and gave a significant effect (P <0.05) on the taste and overall acceptance of dendeng. In conclusion, the concentration of L. plantarum suitable for ground dendeng of fermented rabbit meat was 6% with 18 h fermentation time to produce the best physical and organoleptic quality and to obtain consumer acceptance.
Pandan Wangi (Pandanus amaryllifolius Roxb.) Leaves Extract as Flies Repellent and Its Effect on Organoleptic Qualities of Chicken Meat Arif Ismanto; Hosni Mubarok; Fikri Ardhani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (694.456 KB) | DOI: 10.21776/ub.jitek.2020.015.02.2

Abstract

The research aims to determine the effectiveness of pandan wangi (Pandanus amaryllifolius Roxb.) leaves extract (PWLE) as flies repellent and understand its effect on the organoleptic qualities of chicken meat. The study was conducted in a completely randomized design with PWLE concentrations (0, 5, 10, 15, and 20%) as research treatments and replicated for four times. The flies repelling data were analyzed by using ANOVA and followed with Least Significance Different (LSD) test. Moreover, the organoleptic test results were analyzed by using Kruskal Wallis test. The results showed that the immersion of chicken meat in PWLE was effective to reduce the number of flies contamination with a repellent level of 0%; 8.25%; 36.5%; 53% and 59%, on the PWLE addition at 0, 5, 10, 15 and 20%, respectively. The results of the organoleptic test showed that the PWLE affected the preference of panelists on color, aroma, and texture parameters.
The Effect of Elephant Foot Yam (Amorphophallus campanulatus) Flour and Soybean Oil Addition on the Physicochemical and Sensory Properties of Beef Sausage Eny Sri Widiastuti; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.226 KB) | DOI: 10.21776/ub.jitek.2020.015.02.7

Abstract

The texture of sausage was affected by its binding agent. Elephant foot yam (Amorphophallus campanulatus) flour was a potential natural binding agent and filler for sausage. The objective of this study was to evaluate the effect of elephant foot yam flour and soybean oil addition to the physicochemical properties and sensory attributes of beef sausage. A randomized block design with two factors and three replications were employed. Three addition levels (10%, 15% and 20% of meat weight) were used for both elephant foot yam flour and soybean oil. The results showed that the addition of elephant foot yam flour significantly (P≤0.01) affect the water-holding capacity (WHC) and sausage texture. The effect (P≤0.05) was also observed on the redness color (a* value). However, no effect was found on pH, L and b* values. On the other hand, the WHC and sausage texture were also significantly (P≤0.05) affected by soybean oil addition without altering pH and color. The highest addition level (20%) for both elephant foot yam flour and soybean oil showed a firm and compact beef sausage micro-structure with small pores. The highest fat and crude fiber content were also found in this group (20% addition level) and the sensory attributes (texture, aroma and taste) of the former group were comparable with the group with lowest addition level (10%). Therefore, elephant foot yam flour can be used as filler for producing both reduced-fat and typical beef sausage.
Sensory Property and Benzo(a)Pyrene (Bap) Level in Se’i Processed from Cull Bali Cow Beef Gemini Ermiani Mercurina Malelak; Maria R. Deno Ratu; Gusti Ayu yudiwati Lestari; Imanuel Benu; I Gusti Ngurah Jelantik
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.02.3

Abstract

The objectives of this experiment were to evaluate the effect of using meat obtained from cull Bali cows differing in body condition score (BCS) on sensory property and benzo(a)pyrene (BaP) level on se’i (Rotenesse smoked beef). A completely randomized design 9x3 was used in this experiment. The nine treatments were BCS 2 with open smoking method (BCS2O), BCS 2 with close smoking method (BCS2C), BCS 2 given liquid smoke (BCS2LS), BCS 3 with open smoking method (BCS3O), BCS 3 with close smoking method (BCS3C), BCS 3 given liquid smoke (BCS3LS), BCS 4 with open smoking method (BCS4O), BCS 4 with close smoking method (BCS4C), and BCS 4 given liquid smoke (BCS4LS). Parameter measured were sensory property and benzo(a)pyrene (bap) content of se’i. The data of sensory property were analyzed using Kruskal-Wallis test followed by Mann-Whitney test. The data of benzo(a)pyrene (BaP) content was analysed using analysis of variance followed by Duncant test. Results showed that se’i produced from group BCS4LS possessed higher score on taste and tenderness, whereas the strongest aroma of se’i was found in se’i processed by both open and close smoking method in all BCS group. The highest benzo(a)pyrene content (0.0052 – 0.0055 ppm) was found in se’i processed by close smoking method in all BCS group, followed by se’i was added liquid smoke in all BCS group. It is suggested that meat of cull Bali cows with BCS4LS could be used to produce se’i with preferable taste,n tenderness and could lower the accumulation of BaP in se’i.
Aqueous Leaf Extract of Senduduk (Melastoma malabathricum L.) Could Improve the Physicochemical Properties of Beef Sausage Dough Suharyanto Suharyanto; Henny Nuraini; Tuti Suryati; Irma Isnafia Arief; Dondin Sajuthi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (584.462 KB) | DOI: 10.21776/ub.jitek.2020.015.02.4

Abstract

Improving comminuted meat products characteristics using a natural agent, such as phytochemicals, in order to replace the use of nitrite, have become a need due to the health reason. The quality of the sausage is also affected by the initial characteristics of the dough. Therefore, this research was conducted to investigate the effect of aqueous leaf extract of senduduk (Melastoma malabathricum L.) on the physicochemical properties of beef sausage dough. Different four formulas as treatment were employed to form the dough: formula A was as a control consisted of beef meat, vegetable oil, skim milk powder, tapioca, salt, phosphate, and seasoning; formula B was control added with extract 0.55%; formula C was control added with sodium nitrite 0.0011%, and formula D was control added with extract 0.55% and sodium nitrite 0.0011%. All ingredients were blended to be the dough. The result of the study denoted that the extract (B and D) significantly decreased (P<0.05) pH, and aw value with no difference in water content among the dough. The total phenolic content of the dough containing extract (B and D) was markedly higher (P<0.05) than were others. It increased significantly on antioxidant capacity, scavenging activity, and reduced the thiobarbituric acid reactive substances (TBARS) value of the dough. There was also no nitrite residual detected in all dough. In conclusion, the extract could improve the physicochemical properties of beef sausage dough and replace the use of nitrite in the dough.
The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage Winny Swastike; Edi Suryanto; Rusman Rusman; Chusnul Hanim; Jamhari Jamhari; Yuny Erwanto; Jumari Jumari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (627.214 KB) | DOI: 10.21776/ub.jitek.2020.015.02.5

Abstract

Red beetroot is rich in phenolic acids and betalain as natural food-coloring agents. Freeze-dried red beetroot that ground into powder can be used as a source of natural coloring to substitute the use of synthetic food color additives as well as filler to substitute tapioca. This study evaluates the function of red beetroot powder not only as filler but also as coloring agent on chicken sausage. Furthermore, its effects as filler (tapioca and beetroot) were also observed on the physical and sensory characteristics of the produced chicken sausage. The substitution of tapioca flour and beetroot powder in this study were 18:0, 17:1, 16:2, and 15:3 (%:%). Each treatment was consisted of three replications. The examined physical properties include pH, water-holding capacity (WHC) and sensory properties. The study found that WHC, color, texture profile and sensory properties were influenced by the increasing level of beetroot flour ratio, while different ratios had no effect on the pH. Chicken sausages made with higher ratio of beetroot flour had good acceptability on flavor and color. The conclusions of this study were substitution tapioca with 2% beetroot powder influenced physical quality (water holding capacity and tenderness) and sensory (color and flavor) of chicken sausage.
Fornt Matter JITEK JITEK
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (557.275 KB)

Abstract

-
Pandan Wangi (Pandanus amaryllifolius Roxb.) Leaves Extract as Flies Repellent and Its Effect on Organoleptic Qualities of Chicken Meat
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.02.2

Abstract

The research aims to determine the effectiveness of pandan wangi (Pandanus amaryllifolius Roxb.) leaves extract (PWLE) as flies repellent and understand its effect on the organoleptic qualities of chicken meat. The study was conducted in a completely randomized design with PWLE concentrations (0, 5, 10, 15, and 20%) as research treatments and replicated for four times. The flies repelling data were analyzed by using ANOVA and followed with Least Significance Different (LSD) test. Moreover, the organoleptic test results were analyzed by using Kruskal Wallis test. The results showed that the immersion of chicken meat in PWLE was effective to reduce the number of flies contamination with a repellent level of 0%; 8.25%; 36.5%; 53% and 59%, on the PWLE addition at 0, 5, 10, 15 and 20%, respectively. The results of the organoleptic test showed that the PWLE affected the preference of panelists on color, aroma, and texture parameters.
Sensory Property and Benzo(a)Pyrene (Bap) Level in Se’i Processed from Cull Bali Cow Beef
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.02.3

Abstract

The objectives of this experiment were to evaluate the effect of using meat obtained from cull Bali cows differing in body condition score (BCS) on sensory property and benzo(a)pyrene (BaP) level on se’i (Rotenesse smoked beef). A completely randomized design 9x3 was used in this experiment. The nine treatments were BCS 2 with open smoking method (BCS2O), BCS 2 with close smoking method (BCS2C), BCS 2 given liquid smoke (BCS2LS), BCS 3 with open smoking method (BCS3O), BCS 3 with close smoking method (BCS3C), BCS 3 given liquid smoke (BCS3LS), BCS 4 with open smoking method (BCS4O), BCS 4 with close smoking method (BCS4C), and BCS 4 given liquid smoke (BCS4LS). Parameter measured were sensory property and benzo(a)pyrene (bap) content of se’i. The data of sensory property were analyzed using Kruskal-Wallis test followed by Mann-Whitney test. The data of benzo(a)pyrene (BaP) content was analysed using analysis of variance followed by Duncant test. Results showed that se’i produced from group BCS4LS possessed higher score on taste and tenderness, whereas the strongest aroma of se’i was found in se’i processed by both open and close smoking method in all BCS group. The highest benzo(a)pyrene content (0.0052 – 0.0055 ppm) was found in se’i processed by close smoking method in all BCS group, followed by se’i was added liquid smoke in all BCS group. It is suggested that meat of cull Bali cows with BCS4LS could be used to produce se’i with preferable taste,n tenderness and could lower the accumulation of BaP in se’i.

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