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Herly Evanuarini
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Fakultas Peternakan Universitas Brawijaya, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Kota Malang, Jawa Timur 65145
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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. 2 (2008)" : 14 Documents clear
The Effect of Frying Temperature and Time on the Physical and Chemical Qualities of The Restructured Goat Meat Trimming
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The using of frying method at different temperature and time of frying could affect the physical and chemical qualities of the processed meat product. The aim of study was to obtained the best quality of restructured goat meat trimming for the physical and chemical point of view. The research was designed in Randomized Block Design. The raw restructured goat meat trimming product that used in the experiment was used 0.5% carragenan. The product was used in the experiment were frying temperature, namely, 150±20C and 160±20C, and the frying time of 2, 4 and 6 minutes, respectively. The results showed that frying a 1500C for 6 minutes could produce the best fried restructured meat in which contained of 48.89% protein, 16.87% fat, 26.06% moisture content, 74.236% amino acid content, with a binding strength of 15.90 N.   Keywords : frying, protein content, binding strength, fat content,  moisture content
The Optimum Concentration of Lime Juice as Acidifier on Mozzarella Cheese Manufacturing
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objectives of current research were to study the potency of lime juice as acidifier on Mozarella cheese physical quality. The method used in this research was completely randomized design. The experiment of variation of lime juice was repeated 4 times including 6 treatments were : L1=1.5%, L2=1.6%, L3=1.7%, L4=1.8%, L5=1.9% and L6=2.0% (v/v). The variables  were rendement, meltability, strechability, and elasticity. Variation analysis on rendement, stretchability, and elasticity of Mozarella cheese showed that the use of those lime juice concentration gave no significant difference (P>0.05). However, those treatments gave significant different (P<0.05) on meltability of Mozarella cheese. The range of cheese rendement was about 11.00-11,93%. The highest meltability was on 1.9% concentration of lime juice. Therefore, it could be concluded that 1.9% concentration of lime juice was better for making Mozarella cheese as the highest value on rendement, meltability, strechability than the other concentration.   Keywords: lime juice, Mozarella cheese
The Influence of Aging Period, Freezing Temperature and Packaging Material on Frozen Beef Chemical Quality
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objective of the study was to evaluate the influences of aging period, freezing temperature and packaging material on the frozen beef chemical quality. The material of the study was 2-3 years old Ongole grade beef of the Longissimus dorsi part,  and was then classified into 3 treat­ments, namely A (aging periode; 0, 12 and 24 hours), B (freezing temperature; -10°C and -20°C) and C (packaging material; aluminum foil (Al), polyprophylene (PP), poly­ethylene (PE) and without packaging material). The ob­served variables were water content, crude protein, fat, ash content. The data were analyzed by the Completely Randomized Design (CRD) in the Factorial (3x2x4) pattern. The results indicated that the aging periode de­creased the water content, and ash content significantly (P<0.05), and decreased the crude protein but increased the fat content insignificantly. The lower freezing temperature prevented the decreases of the water content, and ash content significantly (P<0.05), but prevented the decrease of crude protein, fat content insignificantly. The packaging material could prevent the decreases of water content, ash content sig­nificantly (P<0.05), but prevent the decreases of protein, and fat content insignificantly. A significant interaction (P<0.05) occured between the freezing temperature and packaging material factors on ash content of the frozen beef. The conclusion was the frozen beef without aging has a high of water content, protein, and ash, but has a low fat content.Temperature at -200C and using aluminium foil packaging can prevent decreasing quality of frozen beef. Keywords : Aging period, freezing temperature,  packaging material
The Effect of CaCl2 as The Cross Linked Agent on Physic and Chemistry Properties of Whey Protein Edible Film
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The  aim of this research was to know effect percentage CaCl2 addition as the cross linked agent on physic and chemistry properties of whey protein edible film. The design of this research was completely randomized design, consisted of four treatments: C1 (CaCl2 0.15%), C2 (CaCl2 0.20%), C3 (CaCl2 0.25%) and C4 (CaCl2 0.30%) which each treatment had three repetitions. The variables were water vapor permeability (wvp), protein solubility, microstructure and electroforetic. The result showed that there was highly significant effect (P<0.01) of the addition CaCl2 on the wvp and protein solubility. C2 treatment gave lower wvp value and protein solubility. CaCl2 addition gave structure of edible film look like porous and not flat on its surface. The electroresis look occured at band more thin with molecular weight 14-18 kDa.   Keywords: edible film whey prtein, CaCl2

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