cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Herly Evanuarini
Contact Email
jitek@ub.ac.id
Phone
+6282132616737
Journal Mail Official
jitek@ub.ac.id
Editorial Address
Fakultas Peternakan Universitas Brawijaya, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Kota Malang, Jawa Timur 65145
Location
Kota malang,
Jawa timur
INDONESIA
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
 1   2 
Search results for , issue "Vol. 16 No. 1 (2021)" : 14 Documents clear
Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.3

Abstract

The sour taste of kefir ice cream is less attractive with consumers, so it is necessary to add sweeteners. Dates can be used as a natural sweetener in making kefir ice cream. The aims of this research is to determine the effect of sugar substitution with dates puree on overrun, melting rates, viscosity, pH value and organoleptic properties of kefir ice cream. The method used in this research was an experimental with Completely Randomized Design (CRD) with 5 treatments and 4 replications. Overrun, melting rates, viscosity and pH values were analyzed by ANOVA test and followed by Duncan Multiple Range Test, meanwhile organoleptic characteristic were analyzed by Kruskall Wallis test and followed by Mann-Whitney test. The results showed that the substitution of sugar with dates puree as a sweetener had a significant effect (p<0.05) on overrun, melting rates, viscosity and pH value of kefir ice cream. Substitution of sugar with dates puree had a significant effect (p<0.05) on sweetness, sourness, brownish color and softness of kefir ice cream. The sugar substitution with dates puree 25%: 75% (T1) had the best overrun, melting rate as well as the organoleptic characteristic because it was able to reduce the sour taste of kefir ice cream
Chemical Characteristics of Beef Rawon in Malang City
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.5

Abstract

Malang city as a travel destination in East Java has various regional culinary such as rawon. Rawon was a dark soup made from beef broth, kluwak (Pangium edule) paste, sliced beef and various spices, served with rice and often topped with bean sprout. Spices are obtained from natural plants that have a strong aroma and are often used as food mixtures or preservatives. Different ingredients, cooking methods and the heating process will produce different quality of rawon. The quality of rawon in Malang city was still unknown. By knowing the quality of rawon in Malang, parts used in the manufacture of rawon include ribs, brisket, samcan meat and each rawon merchant shop uses a different type. Consumers can choose rawon with the best quality in terms of nutritional value. The purpose of this research was to know the pH, moisture content, fat content, total calories and fatty acid profile of rawon in Malang City. This research used a descriptive quantitative research method. Rawon samples were obtained from several districts in Malang city. The data were analyzed statistically using excel to get the standard deviation based on the method. The results showed that the quality of rawon in Malang city has a pH of 4.80 ± 0.22 to 6.31 ± 0.16, moisture content 44.07 ± 0.15 to 74.81 ± 0.16, fat content 9.86 ± 0.18 to 17.62 ± 0.19, total calories 88.38 ± 0.24 to 201.06 ± 0.14, rawon consists of 19 saturated fatty acids and 18 unsaturated fatty acids saturated. It can be concluded that rawon beef in Malang was a nutrient dense food and its nutritional content varies depending on the beef used, the recipe and the cooking process.
Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.4

Abstract

The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.
Swiftlet’s Nest as Potential Prebiotic Compound for the Gut Beneficial Bacteria
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.1

Abstract

Swiftlet’s clean and edible nest has been consumed for centuries as health food. The benefits of the edible bird nest (EBN) are commonly based on historical and observational reports since its discovery, until some were proven scientifically at recent times. The EBN has a potential to be a prebiotic with the bioavailability of glycan within the EBN. In order to test the prebiotic potential, the EBN glycoprotein and EBN extracted glycan went through a simulated human digestion in vitro test which contained at the level of oral, gastric and small intestine. The undigested components were collected and further tested with simulated in vitro human colon model. The findings showed that the improved growth of beneficial bacteria in the presence of EBN substrates have potentials to provide health benefits. The beneficial group of bacteria may improve and strengthened the host immune system and reducing the risk of pathogenic bacterial infection. These health benefits are crucial especially during the severe health situation such as the pandemic of COVID-19. This study had contributed to the functional properties of the EBN, as a prebiotic for the benefits of consumers and EBN industries. The fundamental of this finding in regards to prebiotic activity can be applied to the area of animal production in the application of prebiotics as value added animal feed ingredients.

Page 2 of 2 | Total Record : 14

 1   2 

Filter by Year

2021 2021


Reset
Filter By Issues
All Issue Vol. 20 No. 3 (2025) Vol. 20 No. 2 (2025) Vol. 20 No. 1 (2025) Vol. 19 No. 3 (2024) Vol. 19 No. 2 (2024) Vol. 19 No. 1 (2024) Vol. 18 No. 3 (2023) Vol. 18 No. 2 (2023) Vol. 18 No. 1 (2023) Vol. 17 No. 3 (2022) Vol. 17 No. 2 (2022) Vol. 17 No. 1 (2022) Vol. 16 No. 3 (2021) Vol. 16 No. 2 (2021) Vol. 16 No. 1 (2021) Vol. 15 No. 3 (2020) Vol. 15 No. 2 (2020) Vol. 15 No. 1 (2020) Vol. 14 No. 2 (2019) Vol. 14 No. 1 (2019) Vol. 13 No. 2 (2018) Vol. 13 No. 1 (2018) Vol. 12 No. 2 (2017) Vol. 12 No. 1 (2017) Vol. 11 No. 2 (2016) Vol. 11 No. 1 (2016) Vol. 10 No. 2 (2015) Vol. 10 No. 1 (2015) Vol. 8 No. 2 (2013) Vol. 8 No. 1 (2013) Vol. 7 No. 2 (2012) Vol. 7 No. 1 (2012) Vol. 6 No. 2 (2011) Vol. 6 No. 1 (2011) Vol. 5 No. 2 (2010) Vol. 5 No. 1 (2010) Vol. 4 No. 2 (2009) Vol. 4 No. 1 (2009) Vol. 3 No. 2 (2008) Vol. 3 No. 1 (2008) Vol. 2 No. 2 (2007) Vol. 2 No. 1 (2007) More Issue