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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 7 Documents
 1 
Search results for , issue "Vol. 20 No. 2 (2025)" : 7 Documents clear
The Comparison of Cooking Loss, Microbial and Sensory Quality of Patty Burger Using Red Fruit Oil and Virgin Coconut Oil as Fat Replacer Tharukliling, Selvia; Lawalata, Jacob.J.
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.1

Abstract

The patties formula generally uses animal fat, the presence of fat can reconstruct the texture of the product, add a distinctive taste and provide a sense of juiciness (mouthfeel) but by this composition patty burgers are included in the unhealthy food category. It is necessary to reformulate the composition of the dough by adding or replacing animal fat ingredients with other ingredients based on fat from vegetable fats.  The aim of this research was to compare the microbial and sensory quality of burger patties using red fruit oil and VCO as substitutes for animal fat in the formulation. The treatments used were patty without the addition of VCO and Red Fruit oil (RFO) as control treatment (P0) and patty with the addition of 10% RFO (P1), patty with addition of 10% VCO (P2), patty with the addition of 20% RFO (P3) and patty with addition of 20% VCO(P4). The variables observed in this research were cooking loss, total plate count (TPC) and sensory quality (color, aroma, texture an juiciness).The result showed the higher percentage of cooking loss is the treatment P2 with 10% level of VCO and the lower percentage of cooking loss is the treatment P3 with 20% level of RFO, and this result in line with other parameters like microbial quality, the safe microbial quality through the Total Plate Count assessment of the raw material patty is the treatment using red fruit oil at the 20% level and VCO at the 10 and 20% level, Meanwhile the sensory quality is for color, aroma, texture and juiciness. The highest score from the panelists was in treatment P3 which used 20% red fruit oil and the lowest score was in treatment P0 (control).
Optimizing Citrus aurantifolia Juice Marination for Improved Chicken Meat Quality: A Study on pH, Tenderness, Water Retention, and Cooking Loss Sulaiman, Agus; Wibowo, Ari; Suhardi; Aprylasari, Dede; Haris, M. Ichsan; Wahyuningtyas, Amalina Nur; Nurmasytha, Andi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.4

Abstract

This study investigated the effects of marinating chicken meat with varying concentrations of lime juice (Citrus aurantifolia) on its physical properties, specifically pH, tenderness, water-holding capacity (WHC), and cooking loss. The experimental treatments comprised five lime juice concentrations: P0 (control, 0 mL), P1 (10 mL), P2 (20 mL), P3 (30 mL), and P4 (40 mL). The results revealed significant differences in pH values among treatments: P0 (5.67), P1 (5.25), P2 (5.01), P3 (4.91), and P4 (4.78). Tenderness, expressed as penetration force (mm/g), varied across treatments with the following means: P0 (91.13 mm/g), P1 (80.63 mm/g), P2 (81.00 mm/g), P3 (88.50 mm/g), and P4 (69.00 mm/g). WHC values were recorded as follows: P0 (44.41%), P1 (43.40%), P2 (42.52%), P3 (45.00%), and P4 (43.80%). Cooking loss increased with higher lime juice concentrations: P0 (27.00%), P1 (32.50%), P2 (33.00%), P3 (32.50%), and P4 (34.50%). The findings suggest that lime juice concentration significantly affects both pH and tenderness, with the most favorable results observed at the 20 mL concentration, which yielded a pH of 5.01 and tenderness of 81.00 mm/g. In contrast, no significant effects were observed on WHC and cooking loss across treatments. In conclusion, marination with 20 mL of lime juice enhances the physical quality of chicken meat by improving pH and tenderness, without substantially affecting water retention or cooking loss.
Formulation and Evaluation of Natural Spray Deodorant Based on Milk Whey Kefir and Lime Extract Windayani, Neneng; Jualiah, Siti; Hidayat, Robby Nur; Azizah, Ainun; Sitoresmi, Wibi Apsari; Zulfikor, Ahmad; Sa’diah, Fitri Yati
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02..3

Abstract

Body odor can reduce self-confidence and social interaction. Commercial deodorants often contain aluminum compounds and synthetic chemicals that may cause health problems. This study aims to formulate and evaluate an environmentally friendly deodorant using milk whey kefir and lime extract. Three formulations (F1, F2, F3) were developed using different ratios of alum and whiting. Organoleptic, hedonic, and Malodor Counteraction (MOC) tests were conducted. F1 showed the best stability and sensory preference among 16 panelists. Based on the hedonic test results, Formulation F1 received the highest score at 43.75%, establishing it as the most preferred formula among panelists. This strong preference is primarily attributed to its highest concentration of lemon essential oil (0.30 mL). Certainly, lime extract also significantly influences the aroma and texture of the resulting formulation. This generous inclusion of lime extract and lemon essential oil not only imparts a distinctly fragrant aroma but also creates a unique and characteristic scent profile when combined with milk whey kefir. This particular aromatic blend is highly effective at masking unpleasant body odors, making the formulation exceptionally suitable for its intended purpose. Consequently, its appealing fragrance significantly contributed to panelists selecting F1 as the most fitting natural spray deodorant formula. The pH stability over 45 days indicated consistency in F1 and F2, while F3 showed a significant drop. These findings suggest that milk whey kefir and lime extract can be effectively utilized in deodorant formulations.
Effect of Cinnamon Bark Oil (Cinnamomum burmannii) on the Properties of Whey-Based Cheese Edible Films Hasana, Annisa Nada; Salsabila, Shafa; Melia, Sri; Juliyarsi, Indri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.2

Abstract

The whey-based edible film has high hydrophilic properties that can affect product quality and the shelf life of packaged products. This study aims to determine the effect of the cinnamon bark oil (Cinnamomum burmannii) addition and the most effective concentration on the physical and chemical properties of edible film. The main material used in this research is whey, which was obtained from Keju Lasi in Agam Regency West Sumatera.The method used in this research was an experimental method employing a  Randomized Block Design (RBD) with 5 treatments and  4 replicates. The treatments in this study were cinnamon bark oil concentrations 0%, 0.2%, 0.4%, 0.6%, and 0.8%. The results showed that the concentration of cinnamon bark oil had a significant effect (p < 0.05) on the thickness of 0.13-0.20 mm, water vapor transmission rate of 4.39-2.69 g/m²/day, solubility of 73.18-66.73%, and color L* (24.48-32.22), a* (-1.76-(-4.28)), and b* (0.74-10.47), antioxidant activity 39.48 - 48.48%, hedonic quality test, color 4.86 (yellow) - 1.96 (dark yellow), aroma 4.40 (mild cinnamon aroma) - 1.52 (very strong cinnamon aroma), taste 4.18 (mild bitter) - 2.30 (strong bitter), and texture 3.24 (medium elasticity) - 2.64 (low elasticity). However, the addition of cinnamon bark oil gave no significant effect (p > 0.05) on the moisture content of 19.54-22.73%, and pH 5.63-5.39 whey-based edible film. This study concluded that the best treatment in this study was treatment 0.2% for the physical properties of whey edible film.
Characteristics of Ice Cream with the Addition of Lactiplantibacillus plantarum SN13T Beads Auliarasulina , Siti; Melia, Sri; Juliyarsi, Indrii
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.5

Abstract

Ice cream is a dairy product that is loved by many people and has the potential to be developed as a functional food containing probiotics. This study aims to compare the quality of ice cream with the addition of encapsulated and non-encapsulated Lactiplantibacillus plantarum SN13T in ice cream products. The encapsulation technique was carried out using the extrusion method with alginate and starch coating materials, which were chosen for their ability to protect probiotic cells from extreme environmental conditions. The treatments in this study were Additions L. plantarum SN13T (A) and additions L. plantarum SN13T beads (B). The parameters measured were moisture content, protein, fat, pH, and total lactic acid bacteria. The data were then analyzed statistically using the T-test.  The results showed that the two methods did not show statistically significant differences (p > 0.05) in the chemical and microbiological parameters tested: water content, protein, fat, pH, and total colonies of lactic acid bacteria. This shows that ice cream, with the addition of L. plantarum with or without encapsulated beads, meets the quality requirements for ice cream and the requirements for probiotic food sources.
The Effect of Adding Carrot Powder, Dragon Fruit, Secang Wood, and Telang Flowers on the Physicochemical and Sensory Characteristics of Milk Ice Cream Setyawati, Awalia Putri; Daffarrel, Reyhan; Azizah, Fitri Nur; Ananta, Maghriza Dhafa; Setyawardani, Triana; Sumarmono, Juni; Fadhlurrohman, Irfan; Arkan, Naofal Dhia
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.7

Abstract

This study aims to evaluate the effect of the addition of carrot powder, dragon fruit, secang wood, and telang flowers on the physicochemical and sensory characteristics of milk ice cream. A Complete Random Design (CRD) with four treatments and five repeats was used to observe color, overrun, pH, melting time, texture, and organoleptic parameters. The results show that the addition of natural ingredients has a significant influence on several parameters. Colour and texture showed noticeable differences, with the carrot (P1) treatment having high lightness (62.39±3.89) and with secang wood (P3) treatment having high hardness (509.34 N), while dragon fruit (P2) was preferred in organoleptic tests. Overrun and melting time don't show any noticeable difference (p > 0.05), but overall values are below home industry ice cream standards. The addition of natural ingredients such as dragon fruit and telang flower lowers the pH, influenced by the anthocyanin content. In conclusion, natural ingredients can improve the visual characteristics and sensory preferences of ice cream, but it need optimization to meet industry quality standards.
Effect of Adding Lemongrass (Cymbopogon citratus) on Organoleptic Test, Cooking Loss, and pH of Salted Eggs Dwijayanti, Rts. Sherly; Seda, Seilia Pebrioni; Imanuel, Robertho
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 2 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.6

Abstract

Eggs are foodstuffs of animal origin that are a source of protein, the perishable nature of eggs causes the need for handling methods, one method of preserving eggs that has been done since long ago is by salting, the shortcomings of existing salted egg products are the absence of characteristics other than salty taste, one of the efforts to improve the quality of salted eggs can be done with the innovation of adding flavor from additives in the making. This study aims to determine the effect of the addition of lemongrass (Cymbopogon citratus) at a certain level on the taste and quality of salted eggs. This study used a completely randomized design (CRD) with four treatments and four replicates namely P0 (salted duck eggs without the addition of lemongrass), P1 (salted duck eggs with 5% lemongrass), P2 (salted duck eggs with 10% lemongrass), P3 (salted duck eggs with 15% lemongrass). The results of this study indicate that the addition of lemongrass to salted egg production at 15% was quite favorable among panelists in organoleptic tests, with an average preference score of 4.06 in the color and aroma tests, 4.13 in the taste test, and 4.0 in the texture test. However, in physical quality tests, cooking loss, and the pH of the salted eggs did not change after the addition of lemongrass (not significantly different).

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