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Herly Evanuarini
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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. 3 No. 1 (2008)" : 14 Documents clear
The Effect of Butter Addition and pH Treatment on Chemical Characteristic of Edible Gluten Film
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 1 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The purpose of this research to study the effect of the addition of butter and pH treatment on chemical characteristic of edible gluten film. The result showed that the addition of butter to edible gluten film gave a highly significant effect (P<0.01) on protein solubility, and gave a significant effect (P<0.05) on water content and lipid content, and didnot gave significant effect (P>0.05) on water activity. pH treatment gave a highly significant effect (P<0.01) on protein solubility and didnot gave significant (P>0.05) on water content, water activity and lipid content of edible gluten film. The interaction of addition of butter and pH treatment gave a highly significant effect (P<0.01) on protein solubility and give no significant (P>0.05) on water content, water activity and lipid content of edible gluten film. It could be concluded that the addition of butter and pH treatment decreased the water content and water activity, but increased lipid content and protein solubility.   Keywords : edible film, gluten, butter, pH
The Study on Gelatine Addition to Acidity, pH, Water Holding Capacity and Syneresis of Yogurt
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 1 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objective of this study to find out the effect of gelatine addition as a stabilizer on acidity, pH, water holding capacity, and syneresis of yogurt. The material of these research were yogurt made from skim milk with 14% of total solid, yogurt starter which combination of Lactobacillus bulgaricus and Streptococcus thermophillus (1:1), and gelatine as a stabilizer. The method was experiment using Randomized Block Design, which the factor was the gelatine percentage (w/v) of 0 % (G0), 0.2% (G2), 0.4 % (G4), and 0.6 % (G6). The observed variables were syneresis, water holding capacity, acidity, and pH. Data was subjected to analysis of variance followed by Duncan’s Multiple Range Test. The result of analysis variance showed that the addition of gelatine did not gave  a significant effect (P>0.05) on acidity, significant effect (P<0.05) on pH and highly significant effect (P<0.01) on syneresis and water holding capacity of yogurt. It was concluded that the addition of gelatine as a stabilizer influences pH, water holding capacity and syneresis but gave no influence acidity of yogurt. The addition of 0,6% gelatine as a stabilizer could produce yogurt with low syneresis, high water holding capacity, and the normal pH. Keywords: Yogurt, gelatine, acidity, pH, water holding capacity, syneresis
The Effects of Using Seaweed (E. Cottonii) on Physical Quality and Organoleptic of Chicken Nuggets
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 1 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

This research was experimental method with Completely Random Design.  Seaweed used to chicken nuggets in the vary concentration, namely: 0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4). The observed variables were texture, water holding capacity (WHC), pH, and organoleptic quality of chicken nuggets. Collected data were analyzed using analisys variation method and followed by Duncan analysis if the result on the previous analysis showed significant difference. The  result  showed  that  chicken  nuggets  using  seaweed  gave highly significant effect  (P<0.01) on  texture, WHC, pH, and   organoleptic quality. The best result was chicken nuggets made with used of seaweed  10%;  7.97 N of texture; 4.50% of WHC; 6.16 of pH; 6.98 of texture organoleptic score; and 6.26 of taste organoleptic score. The conclusion of this research was the using of seaweed to chicken nuggets gave a significant effect on  texture, WHC, pH, and organoleptic quality. Based on the result, it suggested that using 10% of seaweed to make chicken nugeets.   Keyword : water holding capacity, chicken nuggets, seaweed
Physical Properties of Yoghurt During Storage at 4ºC
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 1 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The purpose of this research was to find out physical properties of yogurt during storage at 4ºC. Yoghurt starters were using Lactobacillus bulgaricus FNCC 0041 and Streptococcus thermophilus FNCC 0040 (1:1). Yoghurt starter was inoculated on 10% (w/v) of skim milk and 10% (w/v) of skim milk which contained 5% (w/v) of sucrose, incubated at 42ºC for 6 hours then storage at 4ºC for 30 days. The result showed that posacidification until 6 days storage, pH tend constant between 6 days and 30 days. Until 9 days texture tend constant, but after 9 days storage texture tend decreasing. Storage yogurt at 10˚C for 12 hours before 4˚C gave higher viscosity, viscosity tend constant until 30 days storage. Water Holding Capacity increasing until 6 days storage, after 6 days tend constant. Sineresis increasing until 6 days storage, after 6 days tend constant. It concluded that physical properties of yogurt gave a little changes on first week storage, after that tend constant until 30 days storage.   Keywords: yogurt, pH, Texture, Viscosity, Water Holding Capacity, Sineresis

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