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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. 18 No. 2 (2023)" : 14 Documents clear
The Physicochemical and Organoleptic Quality of Liver Nuggets with Corn Flour and Sago Flour
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.4

Abstract

The study aims to determine the effect of using corn flour and sago flour on chicken liver nuggets and beef liver nuggets in terms of physicochemical and organoleptic quality. The materials used in the study were chicken liver, beef liver, sago flour, corn flour, chicken eggs, salt, garlic, pepper, and breadcrumbs. The research method used was a laboratory experiment with a nested Randomized Block Design (RBD) with 4 treatments and 5 replications. The treatment was distinguished by several codes including CC: chicken liver+corn flour, CS: chicken liver+sago flour, BC: beef liver+corn flour, and BS: beef liver + sago flour. The variables analyzed were water content, water activity (Aw), carbohydrates, texture, and organoleptic tests.
Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.5

Abstract

The purpose of this study was to determine the best level of addition of cinnamon (Cinnamomum burmanii) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. The materials used were hydrolyzed casein, chitosan and gelatin with different proportions of cinnamon (Cinnamomum burmanii) essential oil added. This research method was a completely randomized design laboratory experiment with five treatments including without cinnamon essential oil (P0) and with cinnamon essential oil 0.5% (P1), 1% (P2), 1.5% (P3) and 2% (P4) with four replications. The variable measured was the antimicrobial activity of the edible film against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) if there were significant differences or very significant differences. The results showed that there was a very significant difference (P<0.01) in antimicrobial activity against Staphylococcus aureus and Escherichia coli, but there was no significant difference (P>0.05) in Lactobacillus bulgaricus and Salmonella sp. The conclusion from this study is that the best results are edible films with the addition of 2% cinnamon essential oil.
The Effect of Sardines Fish Oil Waste Into The Diets on The Chemical Quality of Laying Hen Egg
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.6

Abstract

The Functional eggs could be used as food for stunting sufferers. Functional eggs could be produced by feed modification using sardines fish oil waste (SFOW) into diets.  This research determined the effect of sardines fish oil waste on the diets of UD Sumber Rejeki. The material used chicken eggs produced by 60 laying hens aged 12 months. The method used in this study was laboratory analysis with a completely randomized design consisting of 4 treatments and 3 replications. The treatments were mainly fed by adding 0%, 5%, 10%, and 15% SFOW. Laying hens were given treatment for 1 month and then the eggs produced were tested for chemical quality which included levels of protein, fat, water, carbohydrates, total energy, and cholesterol. The research data were analyzed using analysis of variance and continued by testing the average smallest significant difference (BNT). The sardines fish oil waste into the diets did not affect the protein, fat, moisture, and carbohydrate content of laying hen eggs, and significant effect on energy total and cholesterol content of laying hen egg. The chemical quality of laying hen egg consist of a protein content was 12.18-12.47%, fat content was 7.79-8.89%, moisture content was 76.45-77.58%, carbohydrate content was 0.93-1.44%, ash content eggs was 0.88-0.94%, the energy total was 125.75-134.54 Kcal/100 gram, and egg cholesterol content was 267.04-365.68 mg/100g egg. Based on the results of this research, the best addition of waste sardine fish oil was 5% to production costs efficient to produce functional eggs in UD Sumber Rejeki for stunting sufferers, especially in the Lamongan Regency
Effect of Whey Protein Isolate-Meniran Extract (Phyllantus niruri L.,) Eencapsulation Using Casein Hydrolysate on Foam, Optical Microscopy, Particle Size, and Viscosity
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.7

Abstract

The purpose of this study was to determine the effect of whey protein isolate (WPI)-extract of meniran (Phyllanthus niruri L.) encapsulation using casein hydrolyzate on foam overrun, optical microscopy, particle size and viscosity. The materials used was whey protein isolate, an extract of meniran (Phyllanthus niruri L.) encapsulated using casein hydrolyzate. The method used was a completely randomized design (CRD) with 5 treatments of casein hydrolyzed as encapsulation material, 0%, 2%, 4%, 6% and 8%, namely P0, P1, P2, P3 and P4 repectively, with 3 replications. The variables observed were foam overrun, particle size, and viscosity which were analyzed using analysis of variances (ANOVA). If there is a significant or very significant difference, analysis will be continued with the DMRT (Duncan Multiple Range Test). Variable of optical microscopy was analyzed descriptively. The results showed that whey protein isolate-meniran extract encapsulation using casein hydrolyzate gave a very significant difference (P<0.01) on in viscosity and foam overrun but did not give significant difference (P>0.05) on particle size. The average foam overrun value was 325% - 400%, the viscosity was 0.985 cP - 1.015 cP, the particle size was 0.8944 nm - 1.5031 nm, and optical microscopy showed that the most abundant distribution and amount of foam was observed in P4, namely whey protein isolate-meniran extract encapsulated with 8% casein hydrolyzate. Along with the addition of casein hydrolyzate with different concentrations (2%, 4%, 6%, 8%), the distribution and shape of the foam became more even and uniform. The conclusion of this study was that the addition of 6% casein hydrolyzate on the encapsulation effect of whey protein isolate-meniran extract was able to maintain the physical properties of WPI-meniran extract on viscosity, optimal particle size, foam overrun, and optical microscopy with a shape, uniform foam distribution and lamella tend to be thick.

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