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Herly Evanuarini
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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. 15 No. 3 (2020)" : 14 Documents clear
The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise Herly Evanuarini; Dedes Amertaningtyas; Dicky Tri Utama; Alief Rahmania Safitri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.5

Abstract

Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion. One alternative is the addition of watermelon rind flour to increase the quality of mayonnaise. The purpose of this study was to determine the quality of mayonnaise with the addition of watermelon rind flour as stabilizer. The method used was experimental design using a completely randomized design. The treatment were the addition of watermelon rind flour as much as 2%, 4%, 6% and control as a comparison. Data were analyzed by analysis of variance and continued with UJBD. The results showed that the addition of watermelon rind flour gave highly significant effect on emulsion stability and moisture content, had a significant effect on pH and did not gave significant effect on sensory evaluation of mayonnaise. This study concluded that the addition of 6% watermelon rind flour as stabilizer produces good quality mayonnaise.
Effect of Casein Tablet Made from Goat Milk Yogurt on Liver Histopathological Profile, Dioxin Residue, and Malondialdehyde level in Broiler Exposed to 2,3,7,8-Tetrachlorodibenzo-P-Dioxin Nur Aeni; Arie Srihardyastutie; Chanif Mahdi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.1

Abstract

2,3,7,8-Tetrachlorodibenzo-p-dioxin (TCDD) is a toxic compound of organic pollutants that is very persistent in the environment. This compound can accumulate in the body through contaminated food and can cause various adverse effects on human health. The purpose of this study was to observe the effect of casein tablets made from goat milk yogurt on Liver histopathological profile, residual TCDD and malondialdehyde (MDA) levels in broiler chicken exposed to 50 ng/mL TCDD. A total of 18 male broiler chickens aged 3 weeks were used in this study and were divided into 3 experimental groups based on a completely randomized design (CRD): 1 (negative control group), 2 (positive control group), 3 (therapeutic group) which were administered by 750 mg of casein from goat milk yogurt for 21 days. TCDD residue and MDA levels in the liver were measured using a UV-Vis spectrophotometer and thiobarbituric acid reactive substances test, respectively. The liver histopathological profile was observed using hematoxylin-eosin staining. The results showed that the administration of casein tablets decreased the level of TCDD residue and MDA by 5.75% and 43.74%, respectively. Moreover, the liver histopathological profile of the therapeutic group was better than that of the positive control group. It is suggested that casein tablet made from goat milk yogurt possesses anti-dioxin and antioxidant capacities.
Antibiotic Residues and Microbial Contamination in Animal-Derived Foodstuffs in Pontianak City, Indonesia Yuli Arif Tribudi; Oke Anandika Lestari; Musa Alfius; Arif Hidayatullah
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.3

Abstract

Nowadays, demand for foods of animal origin is not limited in terms of quantity, but also the quality, nutritional value and safety for human consumption. Animal-derived foodstuffss can contain biological and chemical hazards through a contamination process. The aim of this study was to detect antibiotic residues and microbial contaminants in animal-derived foodstuffs, i.e. chicken meat, eggs, beef and pork. Samples were collected from different traditional markets (Flamboyan, Mawar, Kemuning and Dahlia) in Pontianak city, Indonesia. Antibiotic residues in foodstuffs were detected using the bioassay method against 4 classes of antibiotics (aminoglycoside, macrolide, penicillin and tetracycline), while the tested microbial contaminants included total plate count (TPC), Escherichia coli, Coliform and Salmonella sp.. Data obtained were analyzed using descriptive statistics. The results showed that antibiotic residues were only detected in chicken products. In chicken meat, 3 (60%) samples tested positive for tetracycline, while in chicken eggs, 3 (60%) and 5 (100%) samples tested positive for aminoglycoside and penicillin, respectively. As per the SNI 7388:2009, of the analyzed samples, 12 (100%) chicken meat, 6 (75%) beef and 5 (100%) pork samples exceeded the limit for TPC; 5 (41.67%) chicken meat and 5 (100%) pork samples exceeded the limit for both coliform bacteria and E. coli; and 7 (58.33%) chicken meat and 3 (37.5%) beef samples were positive for Salmonella. In conclusion, considerable levels of microbial contamination were detected in chicken and beef products in Pontianak city.
Effect of Dietary Agaricus bisporus and Auricularia auricula Crude Extract Suplementation on Carcass Quality of Broiler Muhammad Halim Natsir; Osfar Sjofjan; Reynaldy Hadi Ardyansyah
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.6

Abstract

This research was conducted to examine Agaricus bisporus and Auricularia auricula crude extract using different solvents (water, ethanol, and methanol) on infrared spectroscopy absorbance during extraction and the impact on broiler carcass. Agaricus bisporus and Auricularia auricula crude extracts were scanned using fourier transform infrared (FT-IR) spectroscopy. Each mushroom crude extract was chosen and applied into broiler diets as feed additive at 0%, 0.4%, 0.8%, 1.2%, and compared zinc bacitracin inclusion. Variable measured were final live weight, carcass yield, breast meat yield, and abdominal fat yield of broiler. Two hundred and forty day-old chicks were randomly allocated into eight dietary treatments, each treatment was replicated three times with ten chicks for each pen. Diets and water were offered ad libitum. Methanolic extract showed monosaccharide absorption peak in fingerprint region at wavelength 890 cm-1, 930 cm-1, 1050 cm-1, 1150 cm-1 which indicates alpha and beta linkage than the others solvent. Even so, dietary inclusion of methanolic extracts of Agaricus bisporus and Auricularia auricula did not show any effect on final live weight and the yiled of carcass, breast meat and abdominal fat of broiler. In conclusion, methanolic extraction is effective to extract monosaccharides with α- and β- linkages from Agaricus bisporus and Auricularia auricula, while the dietary inclusion of methanolic extracts of both edible mushroom and zinc bacitracin has no effect on carcass quality of broilerin broiler diets did not show differences between treatments as well as zinc bacitracin group.
Quality of Chicken Sausage Coated by Transglutaminase-Crosslinked Bovine Split Hide Gelatin and Soy Protein Isolate Edible Film During Chilled Storage Dwi Wulandari; Yuny Erwanto; Yudi Pranoto; Rusman Rusman; Sugiyanto Sugiyanto
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.2

Abstract

This research aims to determine the physical properties and the bacterial counts of chicken sausages that were given an edible coating made from a combination of bovine split hide gelatin and soy protein isolate with the addition of the enzyme transglutaminase during chilled storage. The parameters observed included, pH, moisture, protein content, weight loss, tenderness, and the bacterial counts. Data were analyzed with a completely randomized design (CRD) factorial pattern 4 x 4 with three replications. The first factor was the level of edible coating 0%, 5%, 10%, and 15%  w/vol. The s factor was the storage time at 10°C which was 0, 5, 10, and 15 d. The results showed the pH and moisture during storage decreased, while the protein content, weight loss, tenderness, and the bacterial count sausages increased. Increasing the level of edible coating to hold sausage weight loss, while the pH and bacterial count of chicken sausage decrease. Increase the level of edible coating adds to the water content, protein content, and sausage tenderness. The use of a combined edible coating of bovine split hide gelatin and soy protein isolate with the addition of the enzyme transglutaminase to 15% could maintain the quality of chicken sausage based on national standard during 15 dof chilled storage BSN-3820-2015.
Mechanical, Chemical and Microstructure Properties of Composite Edible Film Added with Modified Casein Mulia W. Apriliyani, MP; Ria Dewi Andriani; Premy Puspitawati Rahayu; Purwadi Purwadi; Abdul Manab
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.4

Abstract

Edible film is potentially applied to replace non-biodegradable packaging for animal products, e.g. meat and meat products. The overall objective of this study was to observe the effect of different addition levels of modified casein hydrolysate (casein-catechin complexes) on mechanical (film thickness, water vapor permeability, tensile strength, elasticity), chemical (moisture content, water activity, and solubility) and microstructure properties of composite edible casein film. The edible films were formulated according to different combinations of modified casein hydrolysate and casein film solution (0.50:0.25, 0.50:0.50, 0.75:0.25, and 0.75:0.50) and compared with control (without addition of modified casein). No significant effects of the treatment were found on film thickness, water vapor permeability, tensile strength, elasticity, moisture content, water activity, and solubility of the composite edible film. However, the micrographs show that the amount of polymer was higher as the proportion of catechin was increased. In conclusion, the addition of catechin-added casein (modified casein) to casein edible film solution at up to 0.5% did not alter the mechanical properties, moisture content, water activity and solubility of the composite edible film.
Characteristics of Compost from Balinese Cattle Dung (CD) and Rice Straw (RS) using White Rot Fungus (Wrf) (Ganoderma sp) As Bioactivators Muhammad Irfan Said; Jamila Mustabi; Siti Amelia Putri Syamsuddin
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.7

Abstract

To maximize the performance of the fermentation process, there is a need for a biactivator. The purpose of this study was to evaluate the characteristics of compost-based waste from cattle dung (CD) combined with rice straw (RS) by applying white rot fungus (Wrf) (Ganoderma sp) as a bioactivator.  In this study, 6 types of treatments have been applied, namely T1(CD:RS)(25%:75%)+5% of Wrf; T2(CD:RS)(50%:50%)+5% of Wrf; T3(CD:RS)(75%:25%)+5% of Wrf; T4 (CD:RS)(25%:25%)+0% of Wrf; T5(CD:RS)(50%:50%)+0% of Wrf; T6 (CD:RS)(75%:25%)+0% of Wrf. The study was designed experimentally using a completely randomized design (CRD), 6 treatments with 3 replications.  Based on the research results, the difference in the ratio of CD to RS and the use of Wrf bioactivator has a significant effect (p<0.05) in increasing the pH, temperature, C-organic and C/N ratio in compost. However, this difference had no significant effect (p>0.05) on the C-organic value. The pH value of compost was obtained with variations of 5.50±0.43-6.73±0.06. Temperature of compost is in the range of values 24.00±0.00-25.67 ±0.58 ºC. The C-organic value is in the range of 24.38±0.48-31.32±0.80%, while the N-organic value varies at 1.34±0.11-2.10±0.15%. The C/N ratio is in the range of 15.00± 0.11-19.33±1.15. Based on the interaction, the results showed that there was a significant interaction (p>0.05) between the use of Wrf bioactivator with the ratio of CD to RS on the parameters of pH, N-organic and C/ Nratio, while, C-organic and temperature had no significant effect.  The results of the study was concluded that several test parameters produced compost characteristics that were in accordance with Standar Nasional Indonesia (SNI) and the Regulation of the Minister of Agriculture of the Republic of Indonesia. Compost production using T3 treatment ((CD:RS)(75%:25%) + 5% of Wrf) produces the best characteristics compared to other treatments.
Quality of Chicken Sausage Coated by Transglutaminase-Crosslinked Bovine Split Hide Gelatin and Soy Protein Isolate Edible Film During Chilled Storage
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.2

Abstract

This research aims to determine the physical properties and the bacterial counts of chicken sausages that were given an edible coating made from a combination of bovine split hide gelatin and soy protein isolate with the addition of the enzyme transglutaminase during chilled storage. The parameters observed included, pH, moisture, protein content, weight loss, tenderness, and the bacterial counts. Data were analyzed with a completely randomized design (CRD) factorial pattern 4 x 4 with three replications. The first factor was the level of edible coating 0%, 5%, 10%, and 15%  w/vol. The s factor was the storage time at 10°C which was 0, 5, 10, and 15 d. The results showed the pH and moisture during storage decreased, while the protein content, weight loss, tenderness, and the bacterial count sausages increased. Increasing the level of edible coating to hold sausage weight loss, while the pH and bacterial count of chicken sausage decrease. Increase the level of edible coating adds to the water content, protein content, and sausage tenderness. The use of a combined edible coating of bovine split hide gelatin and soy protein isolate with the addition of the enzyme transglutaminase to 15% could maintain the quality of chicken sausage based on national standard during 15 dof chilled storage BSN-3820-2015.
Characteristics of Compost from Balinese Cattle Dung (CD) and Rice Straw (RS) using White Rot Fungus (Wrf) (Ganoderma sp) As Bioactivators
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.7

Abstract

To maximize the performance of the fermentation process, there is a need for a biactivator. The purpose of this study was to evaluate the characteristics of compost-based waste from cattle dung (CD) combined with rice straw (RS) by applying white rot fungus (Wrf) (Ganoderma sp) as a bioactivator.  In this study, 6 types of treatments have been applied, namely T1(CD:RS)(25%:75%)+5% of Wrf; T2(CD:RS)(50%:50%)+5% of Wrf; T3(CD:RS)(75%:25%)+5% of Wrf; T4 (CD:RS)(25%:25%)+0% of Wrf; T5(CD:RS)(50%:50%)+0% of Wrf; T6 (CD:RS)(75%:25%)+0% of Wrf. The study was designed experimentally using a completely randomized design (CRD), 6 treatments with 3 replications.  Based on the research results, the difference in the ratio of CD to RS and the use of Wrf bioactivator has a significant effect (p<0.05) in increasing the pH, temperature, C-organic and C/N ratio in compost. However, this difference had no significant effect (p>0.05) on the C-organic value. The pH value of compost was obtained with variations of 5.50±0.43-6.73±0.06. Temperature of compost is in the range of values 24.00±0.00-25.67 ±0.58 ºC. The C-organic value is in the range of 24.38±0.48-31.32±0.80%, while the N-organic value varies at 1.34±0.11-2.10±0.15%. The C/N ratio is in the range of 15.00± 0.11-19.33±1.15. Based on the interaction, the results showed that there was a significant interaction (p>0.05) between the use of Wrf bioactivator with the ratio of CD to RS on the parameters of pH, N-organic and C/ Nratio, while, C-organic and temperature had no significant effect.  The results of the study was concluded that several test parameters produced compost characteristics that were in accordance with Standar Nasional Indonesia (SNI) and the Regulation of the Minister of Agriculture of the Republic of Indonesia. Compost production using T3 treatment ((CD:RS)(75%:25%) + 5% of Wrf) produces the best characteristics compared to other treatments.
Effect of Casein Tablet Made from Goat Milk Yogurt on Liver Histopathological Profile, Dioxin Residue, and Malondialdehyde level in Broiler Exposed to 2,3,7,8-Tetrachlorodibenzo-P-Dioxin
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.1

Abstract

2,3,7,8-Tetrachlorodibenzo-p-dioxin (TCDD) is a toxic compound of organic pollutants that is very persistent in the environment. This compound can accumulate in the body through contaminated food and can cause various adverse effects on human health. The purpose of this study was to observe the effect of casein tablets made from goat milk yogurt on Liver histopathological profile, residual TCDD and malondialdehyde (MDA) levels in broiler chicken exposed to 50 ng/mL TCDD. A total of 18 male broiler chickens aged 3 weeks were used in this study and were divided into 3 experimental groups based on a completely randomized design (CRD): 1 (negative control group), 2 (positive control group), 3 (therapeutic group) which were administered by 750 mg of casein from goat milk yogurt for 21 days. TCDD residue and MDA levels in the liver were measured using a UV-Vis spectrophotometer and thiobarbituric acid reactive substances test, respectively. The liver histopathological profile was observed using hematoxylin-eosin staining. The results showed that the administration of casein tablets decreased the level of TCDD residue and MDA by 5.75% and 43.74%, respectively. Moreover, the liver histopathological profile of the therapeutic group was better than that of the positive control group. It is suggested that casein tablet made from goat milk yogurt possesses anti-dioxin and antioxidant capacities.

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