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. 18 No. 1 (2023)" : 14 Documents clear
The Fortification with Red Dragon Fruit (Hylocereus polyrhizuz) Peel Extract Evaporated with Mae Method Towards the Physic-Chemistry Quality of Symbiotic Yoghurt
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.2

Abstract

This study aims at determining the optimum fortification with red dragon fruit peel extract evaporated with MAE method towards the physicchemistry characteristics of symbiotic yogurt. The research object is symbiotic yogurt made of pasteurized fresh milk, red dragon fruit peel extract evaporated with Microwave Assisted Extraction (MAE) method and evaporated with rotary vacuum evaporator, and yoghurt starter containing lactic acid bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus (1:1). The study employs an experiment with Complete Random Design in four treatments including without fortification with red dragon fruit peel extract (P0) and with fortification with red dragon fruit peel extract at 10% (P1), 20% (P2), and 30% (P3) (v/v) with three replications. The variables to be analyzed include physical quality (pH, viscosity, syneresis), color (L*, a*, b*) and chemical quality (acid total, lipid and protein level). The data were analyzed using Analysis of Variance (ANOVA). If there was a difference, the analysis would be continued using Duncan multiple Range Test. The result indicates that the fortification with red dragon fruit peel extract shows significant differences on the pH level (P<0,05), viscosity (P<0,01), syneresis, color (L*, a*, b*) and chemical quality of symbiotic yoghurt. Fortification with red dragon fruit peel extract reduces the pH level and syneresis while it increases viscosity, total acid and protein level because of the fiber content i. e. pectin which functions as a stabilizer. Moreover, it also decreases the lipid profile and increases the turbidity (L*, b* and a*) values. It is concluded that the optimum fortification of 20% with red dragon fruit peel extract evaporated using MAE method results in symbiotic yoghurt observed from its physic-chemistry quality.
External and Internal Qualities of Chicken Eggs Early Production at Various Storage Times at Room Temperature
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.7

Abstract

Eggs are one of the consumed foods that contain many essential amino acid nutrients such as lysine, tryptophan, and methionine. Egg quality can be seen from the storability of eggs after they are produced. This study aims to evaluate the effect of various storage lengths on the external and internal quality of chicken egg consumption of the Isa Brown strain at the beginning of production at room temperature. The research method is a Laboratories experiment using a Complete Randomized Design. The study treatment consisted of egg storage duration for 0 days (P0), 7 days (P1), 14 days (P2), and 21 days (P3) with 4 repeats and each test unit of 4 eggs. The research variables include external qualities: egg weight, egg index, shell weight, and eggshell thickness, then internal qualities: egg white index, yolk index, yolk color, and egg pH. The data obtained in this study were analyzed with ANOVA, if there are differences between treatments, then proceed with the the Least Significant Differenttest. The results showed that the duration of deviation had a very noticeable influence (P<0.01) on the external quality of the egg including:egg weight, weightand thickness of the eggshell, and no influence (P>0.01) on the egg index. The length of storage also has a very noticeable influence on the internal quality of eggs (P<0.01). Based on the results of the study, it can be concluded that the initial chicken eggs of production at a storage duration of up to 21 days at room temperature experience a decrease in external and internal qualities but still meet the Standards National Indonesia 3926:2008
The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.5

Abstract

Casein is one of the milk proteins which have the unique characteristic, it is called assembly. Assembly is casein can interact with casein or others to form micelle casein nanoparticle. The nano size of casein can accelerate the process of absorption into the body, making it suitable as a delivery system of nutraceutical food. It can happen with the appropriate temperature. According to the statement, this research aims to determine the best temperature for the reassembling process of casein with phenolic at different temperature (40°C, 50°C, and 60°C) with four replications. 
The Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.6

Abstract

Chicken nuggets are a popular product among the public, but because of the relatively high price, not all people can consume them. The development of innovation in processed nugget products is increasingly diverse, such as using chicken liver added skim milk powder to improve nutritional quality, physical quality, and consumer preferences. The purpose of this research was to determine the effect of the addition of skim milk powder on broiler liver nuggets in terms of moisture content, water activity (Aw), and physical quality. The research method was a laboratory experiment with a completely randomized design (CRD) is P0 (0%), P1 (5%), P2 (7%), and P3 (10%) for differences adding skim milk powder and the data were analyzed using analysis of variance or ANOVA. The results showed that the addition of skim milk powder was not significantly different (P>0.05) on moisture content, water activity (Aw), texture, and physical quality of yield and color (L*, a*, b*), but had an effect on significantly (P<0.05) in organoleptic (color, taste, and odor) and some of the essential amino acids. The conclusion was that the addition of skim milk powder on 10% was used as a treatment best with moister content, water activity (Aw), and texture, than for physical quality, the best addition was 10% for yield, color, tasteMand color L* (brightness), a* (redness) b* (yellowness). As a reference for further research can compare other commodity types of the liver.

Page 2 of 2 | Total Record : 14

 1   2 

Filter by Year

2023 2023


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