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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
 1   2 
Search results for , issue "Vol. 16 No. 2 (2021)" : 14 Documents clear
Physicochemical Quality and Microbial Activity of Dairy Milk with Ozonation Dodik Suprapto; Lilik Eka Radiati; Chanif Mahdi; Herly Evanuarini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.5

Abstract

The aim of this study was to evaluate the effect of ozone exposure to the physicochemical and microbial activity in dairy milk. The research material was fresh milk from dairy cows and ozone was produced by commercial ozone generator brand HANACO, production capacity up to 0.702 mg/min at 24-27ºC with oxygen source coming from ambient air in the nature. The experiment used ozone treatments for 0, 10, 20, and 30 min with variable of analysis such as density, protein, fat, electrical resistance, total plate count, and malondialdehyde which was analyzed using One Way Annova. The results showed that ozone treatment had no significant effect on the density, protein and fat in dairy milk, but had significant (P<0.05) effect on the electrical resistance, total plate count, and production of malondialdehyde. Electrical resistance and malondialdehyde were increased, while total plate count was decreased over time with the ozone exposure. Ozonation is possible to reducing yield loss on milk production that is caused by microbial activity without changing the physicochemical properties of dairy milk.
The Effect of Phytobiotics Supplementation and Magnetized Drinking Water on Production Performance and Egg Quality of Laying Hens Filoza Marwi; Osfar Sjofjan; Adharul Mutaqin; Muhammad Halim Natsir
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.3

Abstract

The experiment was conducted to evaluate the production performance and egg quality of laying hens supplemented with phytobiotics and magnetized drinking water. This experiment used 2700 gauss level in Magnetized Drinking Water (MDW). The phytobiotics had two form: the non-encapsulated phytobiotics (PTO) and encapsulated phytobiotics (EPTO). There were untreated water (control) and the treated water (MDW, PTO, PTO+MDW, EPTO, EPTO+MDW). The treatments were presented by 0.6% for each treatment. The result showed highly significant (p<0.01) improvement on feed conversion ratio (FCR) but no significant effect on other production performance variables including feed intake, hen day production (HDP), egg mass, and income over feed cost (IOFC). The results indicated a highly significant improvement (p<0.01) on egg weight and yolk cholesterol. There were no significant effects on shape index (SI), shell weight, shell thickness, Haugh unit (HU), albumen height, yolk weight, yolk index (YI), and yolk color of egg quality variables. It was concluded that the encapsulated form (EPTO and EPTO+MDW) had the best improvement on FCR and yolk cholesterol, on another hand the non-encapsulated form (PTO and PTO+MDW) increased the egg weight of laying hens
Characterization of Kacang Goat skin Pepsin Soluble Collagen (Psc) and Their Potency as an Antioxidant Rina Wahyuningsih; Rusman Rusman; Nurliyani Nurliyani; Abdul Rohman; Nanung Agus Fitriyanto; Yuny Erwanto
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.1

Abstract

Collagen have been interesting material for many utilization such as food, pharmaceutical and cosmetic in various products and target administration, consequently collagen should be prepared as well as type of application. The objective of this research is to prepare collagen from goat skin and investigate the character and their potency as an antioxidant. Kacang goat skin aged 2 years was used for collagen production. Small slice skin was extracted by curing with 0.1% (w/v) pepsin in acetic acid 0.5 M, for 24, 48, dan 72 h at 4°C. The variables observed were molecular weight by Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS PAGE), microstructure using scanning electron microscope, thermal stability by differential scanning calorimetric, and the antioxidant potency through 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition analysis. The result showed the molecular weight range from 25 kDa to 180 kDa, microstructure showed the collagen fibril crosslink, collagen start to denature at 62,28°C, highest dissolved with 1% NaCl concentration and has highest DPPH inhibition at 60 min after hydrolysis. In conclusion, kacang goat skin collagen prepared by pepsin in acetic acid.
Characterization of Nanocomposite Casein-Chitosan with Addition TiO2 Toward Physical Stability, Emulsifying Activity Index, and Microstructure Imam Thohari; Khothibul Umam Al-Awwaly; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.6

Abstract

The purpose of this research was to determine the characteristic of physical properties and emulsifying activity index with different concentrations (0%, 1%, 3%, and 5% (v/v)) on the viscosity, solubility, turbidity, emulsifying activity index, and microstructure. The experiment was designed by Completely Randomized Design (CRD). The data were analyzed by Analysis of Variance (ANOVA) and continued by the Least Significant Difference (LSD) test. The addition of TiO2 with different concentrations gave a highly significant difference characteristic on syneresis, viscosity, solubility, turbidity, and emulsifying activity index (P<0.01) and the addition of TiO2 with different concentrations show the different effect on protein casein and chitosan aggregate. The surface microstructure of nanocomposite casein-chitosan addition of TiO2 for low-level concentration TiO2. It can be presumed presence of TiO2 as a photocatalyst indicated increasing the syneresis, viscosity, solubility, turbidity, and emulsifying activity index.
Effectiveness Analysis of Anaerobic Digestion Method in Making Biogas from Animal Manure and Tofu Liquid Waste Fahmi Arifan; Abdullah Abdullah; Siswo Sumardiono
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.2

Abstract

Organic waste has high COD and BOD content, so it is dangerous if disposed of directly into the environment. Organic waste processing, such as waste from livestock manure and liquid tofu waste, requires a process that can reduce COD and BOD levels as well as produce valuable products. Anaerobic digestion method is the proper process to convert complex compounds in waste into simpler compounds with methanogenic bacteria into a renewable energy product, namely biogas. On the other hand, the anaerobic digestion process can reduce COD and BOD levels in the biogas formation process. This study uses raw materials such as cow manure and chicken manure, and liquid tofu waste. The variables that produced the largest biogas were those with a ratio of 70% cow dung, 15% chicken manure, and 15% tofu liquid waste with a total of 3,251.5 mL. Then, the COD and BOD levels decreased significantly with more than 98% COD removal, and more than 95% BOD removal in all variables at the end of the anaerobic digestion process.
Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties Selvia Tharukliling; Lilik Eka Radiati; Imam Thohari; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.7

Abstract

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth
The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat Peni Patriani; Harapin Hafid
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.4

Abstract

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.
Characterization of Nanocomposite Casein-Chitosan with Addition TiO2 Toward Physical Stability, Emulsifying Activity Index, and Microstructure
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.6

Abstract

The purpose of this research was to determine the characteristic of physical properties and emulsifying activity index with different concentrations (0%, 1%, 3%, and 5% (v/v)) on the viscosity, solubility, turbidity, emulsifying activity index, and microstructure. The experiment was designed by Completely Randomized Design (CRD). The data were analyzed by Analysis of Variance (ANOVA) and continued by the Least Significant Difference (LSD) test. The addition of TiO2 with different concentrations gave a highly significant difference characteristic on syneresis, viscosity, solubility, turbidity, and emulsifying activity index (P<0.01) and the addition of TiO2 with different concentrations show the different effect on protein casein and chitosan aggregate. The surface microstructure of nanocomposite casein-chitosan addition of TiO2 for low-level concentration TiO2. It can be presumed presence of TiO2 as a photocatalyst indicated increasing the syneresis, viscosity, solubility, turbidity, and emulsifying activity index.
Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.7

Abstract

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth
The Effect of Phytobiotics Supplementation and Magnetized Drinking Water on Production Performance and Egg Quality of Laying Hens
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 16 No. 2 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.02.3

Abstract

The experiment was conducted to evaluate the production performance and egg quality of laying hens supplemented with phytobiotics and magnetized drinking water. This experiment used 2700 gauss level in Magnetized Drinking Water (MDW). The phytobiotics had two form: the non-encapsulated phytobiotics (PTO) and encapsulated phytobiotics (EPTO). There were untreated water (control) and the treated water (MDW, PTO, PTO+MDW, EPTO, EPTO+MDW). The treatments were presented by 0.6% for each treatment. The result showed highly significant (p<0.01) improvement on feed conversion ratio (FCR) but no significant effect on other production performance variables including feed intake, hen day production (HDP), egg mass, and income over feed cost (IOFC). The results indicated a highly significant improvement (p<0.01) on egg weight and yolk cholesterol. There were no significant effects on shape index (SI), shell weight, shell thickness, Haugh unit (HU), albumen height, yolk weight, yolk index (YI), and yolk color of egg quality variables. It was concluded that the encapsulated form (EPTO and EPTO+MDW) had the best improvement on FCR and yolk cholesterol, on another hand the non-encapsulated form (PTO and PTO+MDW) increased the egg weight of laying hens

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