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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. 17 No. 1 (2022)" : 14 Documents clear
The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.4

Abstract

The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials. The method used is a laboratory experiment using a completely randomized design with a factorial pattern. Factor A is the type of tapioca flour, namely dragon tapioca flour and special tapioca flour. Factor B is the level of use of tapioca flour, namely 25% and 50%. The pH value, WHC, cooking loss, and color used as the analyzed variable. Data analysis used Analysis of Variance and if there was a significant effect, it was continued with Duncan's Multiple Distance Test or DMRT. The results showed that the treatment using different types and levels of tapioca flour had a highly significant difference effect (P < 0.01) on WHC, cooking loss, L, a*, and b* and had no effect (P>0.05) on rabbit meatball pH. It can be concluded that tapioca special flour with level 25% gives the best results on characteristic of rabbit meatball.
Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.3

Abstract

Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer.  Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while reduced-fat mayonnaise has a fat content of 50-60%. Pumpkin flour can be applied to reduced-fat mayonnaise in terms of physicochemical quality. This research was conducted using a laboratory experimental method and a completely randomized design. The physicochemical qualities of reduced-fat mayonnaise include fiber content, fat content, viscosity, and antioxidant activity. The results of added pumpkin flour have a highly significant effect (P<0.01) on fiber content, fat content, viscosity, and antioxidant activity. The physicochemical qualities of reduced-fat mayonnaise with pumpkin flour are as follows 0.90% fiber content, 50.57% fat content, 4443 cP viscosity, and 21.03% antioxidant activity, respectively.  It can be conclude that the use of 6% yellow pumpkin flour was the best treatment for reduced-fat mayonnaise. The most types of fatty acids in the best treatment were palmitic, oleic, and linoleic acids.
Egg Quality and Chemical Components of Arabic and Commercial Chicken Enriched with Omega 3 During Storage
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.2

Abstract

The aim of this research was to study the effect of storage periode and egg types on quality and chemical components of DHA enriched egg. One hundred and twenty six each control and DHA enriched eggs used in this research. The research had been implemented using the general linier models procedure included the storage period and eggs treathment and interaction between these factors, comparison test is calculated based on Tukey Test. Internal egg quality was observed, eq,: weight of egg, yolk color and water activity.  Internal quality were influenced by egg type.  Albumen height and haugh unit value were influenced by both type of chicken and storage periods. Fat and cholesterol levels of egg DHA-rich Arabic and commercial were lower than those of control. However, the percentage of omega-3 fatty acids components were higher in DHA-rich Arabic and commercial than in control eggs.
Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.5

Abstract

Mayonnaise is an oil-in-water emulsion product that uses egg yolk as a stabilizer agent. Low-fat mayonnaise is made as a product modification to make it healthier by reducing fat. whey protein concentrate is given as a natural emulsifier. The objective of this study was to determine the effect of whey protein concentrate addition on low-fat mayonnaise based on carbohydrates, ash, fat content and emulsion droplets. The material used in this study was vegetable oil, and the addition of whey protein concentrate. This research used was a laboratory experimental method with a completely randomized design with 4 treatments and 5 replications. The treatments using control treatment without the addition of whey protein concentrate and treatment using whey protein concentrate as much as 5%, 10%, and 15% of the total use of oil. The variables measured were carbohydrate, ash, fat, antioxidants and emulsion droplets. The results showed that the use of whey protein concentrate in mayonnaise gave highly significant difference (p<0.01) in carbohydrate and fat content, gave a significantly different result (p<0.05) in the ash content, didn’t gave significant difference (p>0.05) in antioxidants and gave a highly significant difference (p<0.01) in the length of the emulsion droplet diameter so that it looked uniform in shape and size. The conclusion of this study is the use of whey protein concentrate as much as 15% produces the best low-fat mayonnaise

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