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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
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Search results for , issue "Vol. 21 No. 1 (2026)" : 7 Documents clear
Analysis of the Physical Chemical Characteristics of Chicken Sausages with the Addition of Sengkubak Leaves (Pycnarrhena cauliflora (Miers) Diels) Monasdir, Monasdir; Nugroho, A Adhityawan; Riskayanti, Riskayanti; Husein, Firdaus; Nisfimawardah, Lailatun; Astuti, Erlina
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.2

Abstract

This study aims to analyze the physical and chemical characteristics of chicken sausages with the addition of sengkubak leaves (Pycnarrhena cauliflora (Miers) Diels). The experimental design used in this study was a Complete Randomized Design (RAL) consisting of 2 treatments with differences in the concentration of adding fresh sengkubak leaves, namely T0 (chicken sausage without the addition of sengkubak leaves), T1 (chicken sausage + 2% sengkubak leaves) and T2 (chicken sausage + 4% sengkubak leaves) with each treatment repeated as many as 3 repeats. Observed variables physical characteristics of chicken sausages (pH, Aw value). Chemical and antioxidant characteristics of Sengkubak leaves sausage (moisture content, protein content and antioxidants) Data on physical, chemical, antioxidant characteristics of chicken sausages with the addition of sengkubak leaves were analyzed using ANOVA and further tested using the Tukey test. The results showed that chicken sausage with the addition of sengkubak leaves at different levels had an effect on the value of pH, Aw, water content, protein content, and antioxidants. The addition of sengkubak leaves increases the antioxidant levels of chicken susages and makes the greenish color compared to without the addition of sengkubak leaves. Sengkubak leaves can be effectively utilized as a functional ingredient to improve the nutritional value and antioxidant capacity of chicken sausages without compromising their physicochemical quality. These findings highlight the potential application of sengkubak leaves in the development of value-added meat products with enhanced health benefits.
Physicochemical Evaluation of Chicken Liver Nuggets with Red Bean Flour (Phaseolus vulgaris L.) Substitution Carneli, Resifa Yuni; Amertaningtyas, Dedes; Dellani, Christbugi Welda; Azkarahman, Aldyon Restu
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.1

Abstract

This study aims to determine the effect of substituting tapioca flour with red bean flour in chicken liver nuggets in terms of protein content, fat content, water activity, and moisture content. The main ingredients used are fresh chicken liver with tapioca flour and red bean flour as the substitute ingredients. This study used a laboratory experimental method with a completely randomized design (CRD) consisting of 5 treatments and 4 replicates. The treatments were T0 (100% tapioca flour as control), T1 (75% tapioca flour + 25% red bean flour), T2 (50% tapioca flour + 50% red bean flour), T3 (25% tapioca flour + 75% red bean flour), and T4 (100% red bean flour). The results showed that the substitution of tapioca flour with red bean flour in chicken liver nuggets showed a significant difference (p < 0.05) in protein content (11.16-12.84%), a highly significant difference (p < 0.01) in fat content (23.14-31.11%), and water activity (0.74-0.82), and no significant effect (p > 0.05) on moisture content (46.99-48.75%). It can be concluded that substituting tapioca flour with red bean flour in chicken liver nuggets produced the best results in treatment T4 (100% red bean flour), as indicated by the highest NH value and supported by improved physicochemical properties, including higher protein and fat content, as well as acceptable water activity and moisture content.
Physicochemical, Microbiological, Antimicrobial, and Sensory Characteristics of Postbiotic Yogurt Enriched with Parijoto Fruit (Medinilla speciosa) Puree Pranata, Jony; Hasana, Zahriatus Yuta Laila; Rahima, Ghianaya Fauza; Kurniawan, Adif; Dewi, Cecilia Shinta; Saleha, Rischa Amalia
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.5

Abstract

Postbiotic yogurt has emerged as a functional dairy product suitable for consumers who cannot tolerate live probiotics. The addition of natural bioactive-rich ingredients, such as parijoto fruit (Medinilla speciosa), may enhance its quality and functionality. This study aimed to evaluate the effect of parijoto fruit puree on the physicochemical, microbiological, antimicrobial, color, and sensory properties of postbiotic yogurt. The research was conducted from August to September 2025 using an experimental laboratory method with a Completely Randomized Design (CRD). Five levels of parijoto puree were applied: 0%, 5%, 10%, 15%, and 20%, each with four replications, resulting in 20 experimental units. Postbiotic yogurt was produced from fresh cow’s milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, followed by thermal inactivation. Parameters observed included pH, moisture, protein, fat, viscosity, total acidity, total lactic acid bacteria (LAB), color characteristics (L*, a*, b*), antimicrobial activity against Escherichia coli and Salmonella typhi, and sensory attributes (taste, color, aroma, and thickness). Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test. The results showed that parijoto puree significantly affected moisture content, total LAB, color parameters, total acidity, fat content, and sensory attributes of taste, color, and aroma (p < 0.01), but had no significant effect on pH, protein content, viscosity, thickness, or antimicrobial activity (p > 0.05). Higher concentrations reduced LAB counts and fat content, increased acidity, and darkened color. In conclusion, parijoto puree has potential as a functional ingredient, but its concentration must be optimized.
Effect of Addition Turmeric Powder (Curcuma domestica) on the Beef Patty: Physicochemical Properties and Microbial Profile Aprini, Gita; Kirana, Fiala Lokarita; Mubarok, Fajar
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.4

Abstract

The purpose of this study was to determine the effect of turmeric powder addition on physicochemical properties and microbial profile of beef patty. The method used was a completely randomised design (CRD) consisting of 4 treatments with 4 replicates. The research treatments with the use of turmeric powder were P0 as a control treatment without the addition of turmeric powder, P1 (0.5 %), P2 (1 %), P3 (1.5 %). The result showed that the additions of turmeric powder (Curcuma domestica) did not gave significant effect (p < 0.05) on WHC, fat content, moisture content, water activity (Aw), color L* and a* of the beef patties, TPC and Mold, WHC with an average (55.04-56.72%), fat content (3.95-4.32%), moisture content (60.2819-61.5104%), Aw (0.9480-0.9488), color L* (37.27-39.66), color a* (13.39-18.56), TPC (6.0095-7.0878 CFU/g), and mold (1.4039 ± 0.3065 log CFU/g). The result showed that the additions of turmeric powder have a significant effect (p < 0.05) on pH, with an average pH (5.92-6.02). The result showed that the additions of turmeric powder were highly significant effect (p < 0.01) on yeast and color b* of beef patties, with an average yeast (1.4771-2.9790 CFU/g), color b* 21.84-29.25. The addition of turmeric powder can stabilize the physicochemical properties and microbial profile of beef patty.
The Effect of Bidara (Ziziphus spina-christi (L.)) Leaf Extract Adding on Physicochemical and Sensory Properties of Milk Candy Nurfebriana, Putri Selvia; Lestari, Suci Puji; Purnamasari, Fitri
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.3

Abstract

Milk candy or milk caramel is a dairy product with the main ingredients of milk, sugar and additional ingredients of margarine and jelly. The addition of leaf extract of bidara (Ziziphus spina-christi (L.)) using Microwave Assisted Extraction (MAE) is expected to control the browning reaction and increase the nutritional value of milk candy. The purpose of this study was to determine the addition of bidara leaf extract on physicochemical and sensory properties of milk candy. The method used was laboratory experiment by using Completely Randomized Design (CRD) using four treatments and three replications were without addition or control (P0), 1% bidara leaf extract (P1), 2% bidara leaf extract (P2) and 3% bidara leaf extract (P3). Data were analyzed by analysis of variance (ANOVA) and continued with Duncan's Multiple Range Test. The results of bidara leaf extract addition to milk candy showed highly significant effect (p < 0.01) for moisture content, total acid, color (L* a* b*) and sensory test (color, texture and taste) but have no significant effect (p > 0.05) for reducing sugar content and color index. The addition of leaf extract of bidara improved physicochemical and sensory properties of milk candy.
Effect of Parijoto (Medinilla speciosa) Fruit Nanoparticle Extract on Physicochemical Properties, Microstructure, and Functional Characteristics of Yogurt Simanjuntak, Tirza Lamtiar Anastasia; Setyowati, Ayumi; Sari, Widya Yuni Puspita; Habibah, Vindy Nur; Dewi, Cecilia Shinta; Saleha, Rischa Amalia; Fardiaz, Dedi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.6

Abstract

Milk is a widely consumed and nutritious food, while parijoto fruit (Medinilla speciosa) contains bioactive compounds such as flavonoids, tannins, alkaloids, saponins, and anthocyanins with antioxidant and antimicrobial properties. However, the effectiveness of these compounds may decrease when incorporated into dairy products. Nanoparticle technology offers a promising approach to enhance their stability, availability, and functionality. This study aimed to evaluate the effects of parijoto fruit extract nanoparticles on the physicochemical, microbiological, microstructural, mineral, and functional properties of yogurt. The experiment used a Completely Randomized Design (CRD) with five concentrations of parijoto extract nanoparticles (0%, 2.5%, 5%, 7.5%, and 10%) and four replications. Yogurt was produced using Streptococcus thermophilus and Lactobacillus bulgaricus as starter cultures. Observed parameters included pH, moisture content, soluble protein, total lactic acid bacteria (LAB), total titratable acidity, color characteristics (L*, a*, b*), antimicrobial activity against Escherichia coli and Salmonella typhi, antioxidant activity (DPPH), microstructure, and mineral composition. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) or non-parametric tests when appropriate. Results showed that nanoparticle addition significantly affected (p < 0.01) pH, total LAB, color, antioxidant activity, microstructure, and mineral profile. Increasing concentrations lowered pH (3.95–3.62), reduced LAB counts, and enhanced antioxidant activity, with the strongest effect at 10% (IC?? 38.57 ppm). Other parameters showed no significant differences. Overall, parijoto extract nanoparticles improved yogurt functionality and quality, indicating strong potential as a functional dairy ingredient.
Quality Enhancement of Probiotic Yogurt Parijoto Fruit (Medinilla speciosa) Fortification Physicochemical, Microbiological, Structural, and Sensory Evaluation Kusuma, Valentina Carladhea; Maula, Agnis Dianatul; Sumbaga, Nariswari Prabaswara; Dewi, Cecilia Shinta; Radiati, Lilik Eka; Armaini
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.7

Abstract

The increasing consumption of dairy products in Indonesia is often limited by the short shelf life and low stability of fresh milk. One strategy to improve the functional value of dairy products is by processing milk into probiotic yogurt and enriching it with natural bioactive ingredients. Parijoto fruit (Medinilla speciosa), an indigenous Indonesian plant rich in phenolic compounds, flavonoids, anthocyanins, and minerals, has strong potential as a functional additive in fermented dairy products. This study aimed to evaluate the effect of parijoto fruit puree on the physicochemical and microbiological characteristics of probiotic yogurt. The experiment used a Completely Randomized Design (CRD) with five levels of parijoto puree (0%, 5%, 10%, 15%, and 20%) and four replications. Observed parameters included pH, titratable acidity, moisture content, protein content, total lactic acid bacteria (LAB), color characteristics, as well as microstructure and mineral profile using FESEM-EDS analysis. Results showed that parijoto puree significantly affected pH, titratable acidity, color, and total LAB, but did not significantly influence moisture content. Increasing concentrations decreased pH and increased acidity due to organic acids in the fruit. Protein content tended to decline at higher concentrations, while LAB counts decreased, likely due to antimicrobial compounds such as flavonoids and tannins. Color intensity, especially redness, increased with higher concentrations because of anthocyanin pigments. Microstructural analysis indicated a more compact gel network at moderate concentrations, while mineral analysis confirmed the presence of essential elements such as Ca, K, P, Mg, and Na. In conclusion, parijoto fruit puree improves yogurt characteristics and has potential as a functional ingredient.

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