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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. 2 No. 2 (2007)" : 14 Documents clear
The Effect of B Type Gelatine (Beef Gelatine) used on The Water Holding Capacity, Melting Time and Organoleptic Quality of Frozen Yoghurt Eny Sri Widyastuti; Lilik Eka Radiati; Agus Purwanto
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.093 KB)

Abstract

This research aims to find out and determine the proper concentration of beef gelatine which used to produce high quality of frozen yoghurt based on the water holding capacity, melting time and organoleptic quality (texture and taste). The frozen yoghurt was made from fresh milk, sugar, beef gelatine, and yoghurt starter (L. bulgaricus and S. thermophillus). The method which used an experiment with Randomized Block Design (RBD). The treatment consist of 4 level of gelatine concentration and 3 groups, i. e; P0 (0%), P1 (0.2%), P2 (0.4%), P3 (0.6%). Data analysis by analysis of variance and followed by Duncan’s Multiple Range Test (DMRT) if there was any significant effect. The result of study showed that gelatine addition in frozen yoghurt gave water holding capacity average to treatment P0, P1, P2, P3 was 37.678%; 38.172%; 43.747%; melting time 126.000; 133.000; 147.333; 147.667 (minutes).The result of hedonic test to the frozen yoghurt texture was 5.750; 5.933; 6.167; 6.467 and taste was 6.583; 6.417; 6.417; 6.683; 6.950. It concluded that increasing of gelatine concentration gave significant effect on frozen yoghurt texture (P<0.05), did not gave the significant effect (P>0.05) on water holding capacity, melting time and taste of frozen yoghurt. It suggested to use 0.6% gelatine. Key words : frozen yoghurt, water holding capacity, melting time, gelatine.  
The Effect of Garlic Extract Addition on The Cholesterol Content of Male Castrated Crossbred Boer Meat Imam Thohari; Susrini Idris; Balqis Yuniar
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.409 KB)

Abstract

The objective of this research was to find out the effect of garlic extract addition on the content of male castrated Crossbred Boer meat cholesterol. Materials of this research were loin (Latissimus dorsi), leg (Bicep femoris), and shoulder (Triceps) of four male castrated Crossbred Boer goats. The meat part was ground together and 25 gram was taken for sample preparation. The garlic extract levels were 0% (E0), 1% (E1), 2% (E2), and 3% (E3). The results showed that garlic extract did not give a significant effect on the total cholesterol, LDL, and HDL of Crossbred Boer meat. It seemed that garlic extract could decrease the cholesterol and phospholipids content of the blood but the use of extract up to 2% could not decrease the cholesterol in meat significantly. However, the use of 3% garlic extract showed an unpredictable result i.e.: the chromatograms did not show any cholesterol content in meat. It was recommended to conduct a further research by applying garlic extract between 2% up to 3%.   Keywords: cholesterol, garlic extract, male castrated Crossbred Boer meat
Physical Characteristics Meat of Various Pig Breed Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (135.374 KB)

Abstract

This study was conducted to investigate physical characteristics of various pig breed.  The materials used in this study were nine pigs (three Yorkshire, three Landrace, and three Duroc), and they were about 7 – 8 months old, weighing 90 – 100 kg. The meat examined, was  Longissimus dorsi muscle.  They were heated of 50oC, 75oC, 100oC. This study applied a Completely Randomized Design with a 2-factor nesting pattern using cooking repeatition for three times. The factors were pig breed and the cooking temperature degrees. The treatment indicating differences were examined by using Duncan Multiple Range Test (DMRT). The differences of pig breeds did not provide differences on quality for pH, WHC, cooking loss and Aw. Within quality differences (P<0.01), there would  be tenderness, elasticity, shear force, and meat water content. Cooking gave quality differences (P<0.01) on pH, tenderness, elasticity, shear force, WHC, cooking loss, Aw and water content. Cooking loss and water content decreased with the increase of cooking treatment temperature. Meat pH on the temperature of 50 oC decreased in comparison with raw meat and it would increase with the enhancement in cooking treatment. Tenderness, elasticity, shear force, and WHC of the meat decreased at 75 oC and they could get enhancement as the temperature achieving 100 oC. Duroc tended to have more tenderness, elasticity, and higher shear force rates in comparison with Yorkshire and Landrace. Keywords: Pig breed,  Cooking, Physical quality
The Effect of MSG (Monosodium Glutamate) Addition on The Quality of Yoghurt Frozen Culture Starter Viewed Viability, pH Value and Acidity Aris Sri Widati; Abdul Manab; Teguh Hadi Waluyo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.63 KB)

Abstract

The objective of this study was to investigate wether the effect of percentage monosodium glutamat addition on the quality of yoghurt frozen culture starter viewed viability, pH value and acidity.The experimental design used in this study was Randomised Complete Design and the treatment were four levels of monosodium glutamate concentration respectively 0% (without monosodium glutamat) 10%, 15% and 20% from medium. Each treatment were three times replicated. The research result showed that the difference of monosodium glutamate concentration  did not gave a significant effect (P>0.05) on viability of yoghurt frozen culture starter and acidity of yoghurt made by frozen culture starter but it gave a significant effect (P<0.05) on pH value. It can be concluded that different monosodium glutamate concentration had a different quality on frozen culture starter yoghurt. The addition of monosodium glutamate up to 20% necessarily indicate increase on quality of yoghurt frozen culture starter. Keywords: culture starter yoghurt, freezing, cryoprotectant
Bacterial Count of Pasteurized Milk Packed by Plastic Distributed in Malang Municipality Rini Mastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (84.212 KB)

Abstract

The objective of study was to investigated the number of bacteria in pasteurized milk packed by plastic and distributed in Malang Municipality. The results were compared with the standards, then. The material consisted of six different products obtained from six milk pasteurized agents. A survey research was carried out, and sampling of pasteurized milk was taken by simple random sampling and the agent was taken as total sampling. The number and type of bacteria were determined in the laboratory. TPC method was used to test the number of bacteria, MPN method on coliform bacteria, Gram colouring on bacterial identification, and TPC method on the number of bacteria in plastic packaging. Data were descriptively analysed. Compared with standard of pasteurized milk quality according to the standard regulated by government. The results showed the pasteurized milk packed by plastic distributed in Malang Municipality was unsuitable according to the standards with bacterial content and still found the coliform bacteria. It is recommended the need of agency which enable to control and testing for the products in Malang Municipality to keep quality and safety for the consument.   Keywords : bacterial count, pasteurized milk, plastic packaging.
The Use Level of Chrome Tannage For Rabbit Fur Leather Observed on Tearing Strength, Stitch Tearing Strength, Water Absorption and Organoleptic Mustakim Mustakim; Imam Thohari; Ipik Agustriyani Rosyida
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.702 KB)

Abstract

The purpose of this study was to find out the appropiate of chrome tannage level for rabbit fur leather quality. The result were expected to contribute information for many people who relate with tanning technology, especialy about the use level of chrome tannage for fur leather quality and could as patern to hold further research.The material that used were 12 pieces of three months of rabbit skin. The method is Completely Randomized Design, consist of three treatments of chrome tannage (Chromosal B), they were : B1 (Chromosal B 6%), B2 (Chromosal B 8%), and B3 (Chromosal B 10%). Each of treatment hold on four replications. The variables which measured are tearing strength, stitch teraing strength, water absorption and organoleptic consist of “kekuatan bulu”’ “kerataan bulu” and “kelemasan kulit” in fur leather. Data was analysed by analysis variance followed by Duncan’s Multiple Range Test. The result of this research show that the use level of chromosal B give very significant influence among tearing strength, stitch tearing strength and water absorption. It gave significant influence among the organoleptic test. Based on the result, can be concluded that 10 percent of chrome tannage (chromosal B), produce the best result on tearing strength, stitch tearing strength, water absorption and organoleptic for “kekuatan bulu” and “kerataan bulu”. The incrase of chrome tannage offer will decrease the “kelemasan kulit” in fur leather and the best “kelemasan kulit” produced by the lowest chrome tannage offer, that was 6 percent of Chromosal B. The best quality of rabbit fur leather produced by 10 percent of chrome tannage offer.   Keywords: chrome, tannage, fur leather
Trial of Lime Juice on Mozzarella Cheese Making Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.105 KB)

Abstract

This research which had a purpose for studying a potency of lime juice as acidifier in the making of Mozzarella cheese was done to know its influence on Mozzarella cheese physical quality. The method used in this research was Completely Randomized Design. Optimum concentration lime juice as acidifier for making Mozzarella cheese repeated 6 times had variation treatment, including : P1 = 0.5%, P2 = 1.0%, P3 = 1.5%, and P4 = 2.0% (w/v). All variables examined were rendement, meltability, stretchability, and elasticity. Variation analysis on rendemnet and strechability of Mozzarella cheese showed that those variation  of lime juice gave no significant difference effect (P>0,05) on Mozzarella cheese physical quality. But, those treatments gave very significant difference effect (P<0,01) on meltability and gave significant difference (P<0,05) on elasticity Mozzarella cheese. The range of result of cheese rendement was about 11,76-12,17%. The highest meltability was resulted from the use of 2.0% lime juice and its value was 8,57. The highest elasticity was from the highest concentration of lime just 2,0% and its value was 63,64% and based on statistic gave significant defference (P<0,05) compared with other concentration.   Keywords : lime juice, Mozzarella cheese, acidifier
The Effect of Garlic Extract Addition on The Cholesterol Content of Male Castrated Crossbred Boer Meat
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The objective of this research was to find out the effect of garlic extract addition on the content of male castrated Crossbred Boer meat cholesterol. Materials of this research were loin (Latissimus dorsi), leg (Bicep femoris), and shoulder (Triceps) of four male castrated Crossbred Boer goats. The meat part was ground together and 25 gram was taken for sample preparation. The garlic extract levels were 0% (E0), 1% (E1), 2% (E2), and 3% (E3). The results showed that garlic extract did not give a significant effect on the total cholesterol, LDL, and HDL of Crossbred Boer meat. It seemed that garlic extract could decrease the cholesterol and phospholipids content of the blood but the use of extract up to 2% could not decrease the cholesterol in meat significantly. However, the use of 3% garlic extract showed an unpredictable result i.e.: the chromatograms did not show any cholesterol content in meat. It was recommended to conduct a further research by applying garlic extract between 2% up to 3%.   Keywords: cholesterol, garlic extract, male castrated Crossbred Boer meat
The Effect of MSG (Monosodium Glutamate) Addition on The Quality of Yoghurt Frozen Culture Starter Viewed Viability, pH Value and Acidity
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The objective of this study was to investigate wether the effect of percentage monosodium glutamat addition on the quality of yoghurt frozen culture starter viewed viability, pH value and acidity.The experimental design used in this study was Randomised Complete Design and the treatment were four levels of monosodium glutamate concentration respectively 0% (without monosodium glutamat) 10%, 15% and 20% from medium. Each treatment were three times replicated. The research result showed that the difference of monosodium glutamate concentration  did not gave a significant effect (P>0.05) on viability of yoghurt frozen culture starter and acidity of yoghurt made by frozen culture starter but it gave a significant effect (P<0.05) on pH value. It can be concluded that different monosodium glutamate concentration had a different quality on frozen culture starter yoghurt. The addition of monosodium glutamate up to 20% necessarily indicate increase on quality of yoghurt frozen culture starter. Keywords: culture starter yoghurt, freezing, cryoprotectant
The Use Level of Chrome Tannage For Rabbit Fur Leather Observed on Tearing Strength, Stitch Tearing Strength, Water Absorption and Organoleptic
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to find out the appropiate of chrome tannage level for rabbit fur leather quality. The result were expected to contribute information for many people who relate with tanning technology, especialy about the use level of chrome tannage for fur leather quality and could as patern to hold further research.The material that used were 12 pieces of three months of rabbit skin. The method is Completely Randomized Design, consist of three treatments of chrome tannage (Chromosal B), they were : B1 (Chromosal B 6%), B2 (Chromosal B 8%), and B3 (Chromosal B 10%). Each of treatment hold on four replications. The variables which measured are tearing strength, stitch teraing strength, water absorption and organoleptic consist of “kekuatan bulu”’ “kerataan bulu” and “kelemasan kulit” in fur leather. Data was analysed by analysis variance followed by Duncan’s Multiple Range Test. The result of this research show that the use level of chromosal B give very significant influence among tearing strength, stitch tearing strength and water absorption. It gave significant influence among the organoleptic test. Based on the result, can be concluded that 10 percent of chrome tannage (chromosal B), produce the best result on tearing strength, stitch tearing strength, water absorption and organoleptic for “kekuatan bulu” and “kerataan bulu”. The incrase of chrome tannage offer will decrease the “kelemasan kulit” in fur leather and the best “kelemasan kulit” produced by the lowest chrome tannage offer, that was 6 percent of Chromosal B. The best quality of rabbit fur leather produced by 10 percent of chrome tannage offer.   Keywords: chrome, tannage, fur leather

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