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 7 Documents
 1 
Search results for , issue "Vol. 20 No. 3 (2025)" : 7 Documents clear
Differences in Steaming Temperatures of Gambir Tanned Eco Printing Sheepskin on Physical Quality, Colour Fastness, and SEM Andipratama, Brian; Pertiwiningrum, Ambar; Abidin, Mohammad Zainal
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (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

This study aims to evaluate the quality and microscopic structure of sheepskin that has undergone a tanning process using natural tannins in the form of gambir. This study used sheepskin that had been tanned and subjected to four ecoprint steaming temperature treatments: no steaming (P0), 50°C (P1), 60°C (P2), and 70°C (P3). The evaluation of tanned sheepskin was carried out by measuring tensile strength, elongation, tear strength, softness, shrinkage temperature, and SEM (Scanning Electron Microscopy). The data obtained were analyzed using the One Way Anova test. If the results were significantly different, they were followed up with a DMRT test. The results showed that all parameters showed significant differences (p < 0.05) between treatments. The steaming treatment at 60°C showed the best results in terms of tensile strength, tear strength, and collagen fiber structure compactness as observed by SEM. The collagen fiber structure in the skin appeared denser and the pores were more evenly distributed compared to the other treatments. From the results of the study, it can be concluded that steaming temperature plays a crucial role in the physical quality of sheepskin. These findings suggest that controlled evaporation can improve ecological print results and support sustainable leather processing.
The Effect of Substituting Tapioca Flour with Taro Flour on Cooking Loss, pH and Organoleptic Value of Chicken Sausage Ma'rifah, Siti; Imanuel, Robertho; Paulini; Pia, Laurentia Engelina
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Chicken meat is one of the sources of animal protein that the Indonesian people widely favor. One of the processed chicken meats is sausage. Sausage is one of the processed meat products that the Indonesian people have come to recognized. Taro (Colocasia esculenta) is a type of tuber that is rich in carbohydrates, fiber, and has a fairly good nutritional content. Taro flour is widely used for food processing as a companion to wheat flour and tapioca flour. The purpose of the study was to determine the effect of substituting tapioca flour with taro flour on the physical quality (cooking loss), pH and organoleptic value (taste, color, aroma, and texture) of chicken sausage. The design used was a completely randomized design (CRD) with four treatments: P0 (0% of taro flour), P1 (10% of taro flour), P2 (15% of taro flour), and P3 (20% of taro flour), each with six replications. The results showed that the substitution of tapioca flour with taro flour had no significant effect (p > 0.05) on the physical quality or all organoleptic parameters. However, the higher proportion of taro flour used tended to decrease panelists liking of taste, color, aroma, and texture. Thus, taro flour can be used as an alternative to tapioca flour in making chicken sausage to a certain extent without significantly affecting the product’s quality, but based on panelist test results, 20% of taro flour represents 100% dislike.
Sensory and Chemical Evaluation of Jelly Candy with Honey Powder Substitution Amertaningtyas, Dedes; Amalia, Alvina Wahyu; Evanuarini, Herly; Susilo, Agus; Jaya, Firman; Widati, Aris Sri; Azkarahman, Aldyon Restu; Masyithoh, Dewi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.2

Abstract

Jelly candy is a type of soft candy made from fruit extract, sugar, and gelatin. The high sugar content may have adverse health effects. Therefore, honey powder has potential as a partial sugar substitute as well as a functional ingredient. The aim of this study was to determine the best percentage of honey powder substitution to replace part of the sugar in milk jelly candy. The main raw material was cow’s milk with honey powder as a sugar (sucrose) substitute. The study used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were T0 (25% sugar without honey powder), T1 (19% sugar + 6% honey powder), T2 (12.5% sugar + 12.5% honey powder), and T3 (6% sugar + 19% honey powder). The results showed that partial substitution of sugar with honey powder had a highly significant effect (p < 0.01) on reducing sugar (5.56-11.43%), antioxidant (90.16-116.73 ?g/mL), and color of sensory evaluation (3.58-4.05), as well as a significant effect (p < 0.05) on protein content (11.51-12.50%), taste (3.78-4.18), aroma (3.53-3.80), and overall acceptance (3.50-3.90), but no significant effect (p > 0.05) on texture (3.43-4.18). It can be concluded that substituting part of the sugar with honey powder in milk jelly candy affects the chemical properties. However, based on the evaluation, the control treatment with 25% sugar and no honey powder still be the most preferred product by panelists.
Effect of Whey Kefir’s Goat Milk to Adhesion of Candida albicans to Resin Acrylic In Vitro Faridiaz, Dedi; Azhari, Fariz
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Candida albicans is a fungal who causes candidiasis in the oral cavity which one of the trigger is by using removable partial denture or full denture. It occurs due to Candida albicans adhesion on acrylic resin that initiates the process of invasion to oral mucosa adjacent. One method of prevention is by blocking the adhesion process of candida so that, the process of invasion does not occur. Whey kefir’s goat milk contain such as peptide, lactoferrin, organic acids, and enzymes protease has antimicrobial activity. The mechanism of antimicrobial whey kefir’s goat milk is by decreased hydrophobicity of Candida albicans. This study aims to prove that whey kefir’s goat milk has antimicrobial effects to the adhesion of Candida albicans on acrylic resin in vitro. Experiments carried out by the method of inducing acrylic resin contain Candida albicans with some concentration of whey kefir’s goat milk. The treatment group concentration used were 5%, 10%, 15%, 20%, and 25% and the negative control groups are 0%. Data were analyzed using normality and homogeneity tests, which confirmed non-parametric conditions. Therefore, Kruskal–Wallis and Mann–Whitney tests were used and showed significant differences among treatment groups (p < 0.05). Spearman’s correlation revealed a strong negative relationship between whey kefir concentration and Candida albicans adhesion (R = –0.957; p < 0.05).The conclusion of this research is whey kefir’s goat milk has the effect of inhibiting the adhesion of Candida albicans on acrylic resin.  
The Effect of Applying Edible Whey Coating with the Addition of VCO (Virgin Coconut Oil) on Mozzarella Cheese Rahmadani, Lisa; Setiani, Shelina; Melia, Sri; Juliyarsi, Indri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.1

Abstract

This study aims to determine the effect of adding Virgin Coconut Oil (VCO) on fat content, protein content, and organoleptic properties. This study used 500 mL of whey obtained from Lassy Dairy Farm in Agam, West Sumatra and VCO produced by UPH KWT BENGKE SAKATO Ambuang Kapua in Padang Pariaman, West Sumatra. The method used in this study was a complete randomized design (CRD) experimental method consisting of 5 treatments and 4 replications. The treatments in this study were the addition of VCO concentrations A (0%), B (1%), C (2%), D (3%), and E (4%). The results obtained from the fat content test showed an average of 17.40-21.72%, protein content with an average of 16.23-19.80%, moisture content test 46.58-48.82%, pH 5.22-5.89, weight loss 11.94-8.15%, the hedonic color test with an average value ranging from 3.08 to 4.42, the hedonic texture test ranging from 2.48 to 4.22, the hedonic aroma test ranging from 1.52 to 4.40, and the overall acceptance value averaging between 2.42 and 3.92. The results of this study indicate that VCO concentration has a significant effect (p < 0.05) on fat content, protein content, organoleptic properties, hedonic color test, texture, and aroma. The best results in this study were obtained in treatment E. Based on these findings, it is recommended to use 4% VCO concentration in edible coating formulations to enhance nutritional value and sensory acceptance. Further research can be conducted to evaluate the antimicrobial or antioxidant properties of the 4% VCO edible coating, as well as its effectiveness in extending shelf life on various food products.
Characteristics of Roasted Meltique Buffalo Meat Marinated with Papaya Extract Yudhistira, Mohammad Ariq; Apriantini, Astari; Wulandari, Zakiah
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Buffalo meat is recognized for its high nutritional value, low fat content, and elevated calcium levels, though its tough texture can limit consumer acceptance. To address this, meltique processing by injecting fat emulsions into muscle tissue, was applied using various animal and vegetable fats (beef tallow, Wagyu tallow, coconut oil, and palm oil) combined with papain enzyme to enhance tenderness and flavor. The aim of this study was to evaluate physicochemical characteristics of meltique buffalo meat injected with different fat emulsions. This study used a completely randomized design (CRD) with five treatments and three replications. The experiment consisted of five treatments: roasted buffalo meat as control, and samples marinated with papaya extract then injected with commercial beef tallow (T1), Wagyu beef tallow (T2), coconut oil (T3), and palm oil (T4). Moreover, all those samples were grilled and analyzed for chemical contents such as moisture, ash, protein, fat  and carbohydrat content and also physic properties such as marbling grade, fat and meat color, pH and cooking shrinkage. All treatments significantly increased moisture, fat, and marbling scores (p < 0.05) compared to control, with coconut oil injection yielding the highest fat content and marbling scores. Physical characteristics such as pH, tenderness, and cooking loss remained within acceptable quality ranges. This study concludes that combining papain and fat emulsions effectively enhances buffalo meat's tenderness, physical and nutritional quality, with coconut oil treatment showing the most favorable results.
The Addition Effect of Parijoto (Medinilla speciosa) Puree for Postbiotic-Probiotic Yogurt and Extract for Nanoparticle Yogurt on the Physicochemical, Microbiological, Antibacterial, and Organoleptic Properties Armeyliasari, Fara Brilian; Sinaga, Kresentia Verena; Noronha, Wihelmina Fransisca Pascoela; Dewi, Cecilia Shinta; Saleha, Rischa Amalia; Fardiaz, Dedi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Various forms, including puree and extract nanoparticles, affect the physicochemical, microbiological, and sensory properties of yogurt. Yogurt was produced from fresh cow’s milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, with parijoto added at concentrations of 0%, 5%, 10%, 15%, and 20%. The studies were conducted using a Completely Randomized Design (CRD) with 4 replications. Parameters observed included pH, soluble protein, microstructure and mineral profile (postbiotic yogurt with puree); pH, Lactic Acid Bacteria (LAB) and antimicrobial (probiotic yogurt with puree); fat content, total acidity, and organoleptic properties (nanoparticle yogurt with extract). Data were analyzed using ANOVA, followed by Duncan’s Multiple Range Test (DMRT) or regression analysis when significant differences occurred. Results showed that postbiotic yogurt with puree significant affected (p < 0.05) the pH value (3.65-4.12); soluble protein (6.00-6.98 mg/mL) remained unaffected; FESEM-EDS analysis revealed a homogeneous microstructure with evenly distributed mineral elements; mineral mapping of carbon, oxygen, calcium, potassium, chlorine, magnesium, sodium and phosphorus. The result of probiotic yogurt with puree with the pH 3.53-3.58; LAB viability (8.11-9.41 log CFU/mL), while the highest LAB growth occurred at 10% parijoto concentration, whereas higher concentrations reduced bacterial viability due to phenolic compounds; fortified yogurt exhibited strong antibacterial activity against Escherichia coli and Salmonella typhi (11-20 mm inhibition zones). The result of nanoparticles yogurt with extract significantly reduced fat content (3.76-2.56%) and slightly decreased total acid (1.3315-1.2142%) with higher concentrations leading to lower sensory acceptance in taste, color, texture, and aroma. In conclusion, parijoto fruit fortification enhanced probiotic viability and antibacterial activity while influencing pH, fat, and sensory properties. Yogurt fortified with parijoto shows potential as a functional food with improved probiotic and antimicrobial characteristics, though optimization of concentration is needed to maintain desirable sensory quality.

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2025 2025


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