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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. 4 No. 1 (2009)" : 14 Documents clear
Influence of Lechitine Coating in Edible Film of Whey Protein Application at Gouda Cheese Evaluated From Its Water Activity, Adhesion and Manik Eirry Sawitri; Abdul Manab; Khothibul Umam Al Awwaly; Tita Swastikaningrum
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of this research was to find out the best treatment for the lechitin coating evaluated from water activity, adhesion and microstructure of Gouda cheese surface.  Result of the research showed that treatment of lechitin coating at different concentration gave a significant effect ( P<0.05) on water activity of Gouda cheese (0.484±0.0415 – 0.504±0.0408) and didn’t give a significant effect on adhesion (2.470±0.0332 – 2.493±0.0310) edible film of whey protein. Microstructure of Gouda cheese surface showed different picture at every treatment, it was shown with colour indicator at edible film of whey protein. Lechitin 0.6% more able to improve adhesion edible film of whey protein and coating coverage at surface of  Gouda cheese, so that Aw of Gouda cheese can inhibit bacteria, mould and yeast growth. Keywords: Lechitin, edible film of whey protein, water activity, adhesion, and microstructure
Protein Retention and Organoleptik Characteristic of Broiler Meat by Adding Sour Soy Milk in Drinking Water (1-5 Weeks) Ida Ayu Okarini; Anak Agung Sagung Putu Kartini; Martini Hartawan
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

This research was carried out to study effect sour soy milk in drinking water on protein retention of bdy chich and organoleptic test broiler cooked meat. The Completely Randomized Design (CRD)  were used which considered of three treatment and four replicates. Each refricate consists of five chickens. The treatments are as follow: A as control of drinking water not added sour soy milk; B 1% of sour soy milk in 1 liter drinking water (B = 83.3 g sour soy milk + 916.7 ml water) and C 2% of sour soy milk in 1 liter drinking water (C = 166.7  sour soy milk + 833.3 ml water). Sour soy milk contains total lactic acid bacteria (LAB) 8.98 x 104 – 1.96 x 106 cfu/g with pH 5.00 – 5.06. Sour soy milk made with natural fermentation (18 hours) at room temperature (30-32oC), no added starter culture LAB. Commercial diets concentrate type CP 511 (for starter phase 1-3 weeks) and type CP 512 for finisher phase 3-5 weeks. Drinking water was gien ad libitum. Crude protein body chick analyzed used ICW method and organoleptic test (Larmond, 1977) with hedonic scale (9.0 like – 1.0 dislike). Statistically analyzed by Anova (Gomez and Gomez, 1995) to significant different on the treatment. This results showed that B and C treatment no significant effect on protein retention, but the quantitative higher 10.53% and 13.16% than A treatment (protein retention = 38.9%). Its also C treatment higher 2.38% than B treatment. Organoleptic test by 20 judgement showed increasing like value: arome, texture, flavour, and overall acceptance on B and C treatment than control (A) treatment. Colour like meat not different on three treatment.In conclusion of the reserach effect sour soy milk 2% treatment on drinking water (1-5 weeks), showed that increase of organoleptic value aroma like and overall acceptance than control treatment, and also increasing protein retention body chick.   Keywords : Sour soy milk, protein retention body chick, organoleptic
Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat Djalal Rosyidi; Agus Susilo; Rachmat Muhbianto
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (120.903 KB)

Abstract

The research materials were 75 broiler chickens of 1 day old and feeds. The research employed five treatments, namely (P0: feed without addition of fermented shrimp meal, P1: feed with 5 % addition of fermented shrimp meal, P2: feed with 7.5 % addition of fermented shrimp meal, P3: feed with 10 % addition of fermented shrimp meal, P4: feed with 12.5 % addition of fermented shrimp meal. Every treatment was repeated 3 times, with 5 chickens respectively. Variables of this research were Water Holding Capacity (WHC), cooking loss and tenderness of broiler meat. Data were analyzed by completely randomized design, if there was a significant effect, it was followed by Duncan’s Multiple Range Test (DMRT). The result of this research showed that the use of fermented shrimp meal in broiler feed can improve WHC, degrading cooking loss and improving tenderness of broiler meat.   Keywords : Water holding capacity, cooking loss, tenderness
The Effect of Cow’s Milk Substitution with Soybean’s Milk and The Concentration Rate of Ananas comosus Extract Addition to Cottage cheese Physical and Chemical Quality Firman Jaya; Didik Kusumahadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (106.468 KB)

Abstract

The objective of current study was to find out effect of cow’s milk substitution with soybean’s milk and the concentration rate of Ananas comosus extract addition to produce cottage cheese. The results of Ananas comosus addition and milk proportion showed that the highest protein content, moisture content, rendement were 12.773% , 85.775%, 4,748 and 15.773, respectively. While the L (lightness) value, a (redness) and b (yellowness) were 12.773, 12.773 and 22.648, respectively. Keywords : cow’s milk, soybean’s milk, Ananas comosus, cottage cheese
Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce Khothibul Umam Al Awwaly; Aris Sri Widati; Vina Rahmadani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of this study was to know the difference between Etawah crossbreed goat meat sauce and Boer crossbreed goat meat sauce evaluated on N-amino, protein, and total glucose.The material used in the research were meat sauce from Etawah crossbreed goat and Boer crossbreed goat. The result showed that the different species of goat statistically gave  no significant  effect (P>0.05) on N-amino, protein and total glucose of goat meat sauce. Boer crossbreed meat sauce tend higher than Etawah crossbreed meat sauce. Boer crossbreed meat sauce has characteristic as follows: 1.02± 0.02% on N-amino, 6.33±0.15% on protein, and 12.64±0.22% on total glucose. Etawah crossbreed meat sauce has characteristic as follows: 0.94±0.01% on N-amino, 5.28±0.16% on protein, and 11.56±0.25% on total glucose. The best treatment on meat sauce was using Boer crossbreed meat.   Keywords: Etawah crossbreed goat, Boer crossbreed goat, meat sauce
Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

A research about the production of Mozzarella cheese with lime juice has been done to study the protein profile of this cheese. The method used in this research was experimental and designed by completely randomized design. The treatments were variation of lime juice concentration, namely: K1 = 1.9 %, K2 = 2.1 %, K3 = 2.3 %, K4 = 2.5 %, K5 = 2.7 %, and K6 = 2.9 % (v/v). The protein profile of this cheese acidified by using the concentration of 1.9 – 2.9 % lime juice gived differences profile. The best treatment was 1.9 % concentration of lime juice, its gave the highest value.   Keywords: protein profile, Mozzarella cheese, acidification, lime juice
The Effect of Egg Yolk Chicken Utilization In Fat Liquoring Process to Tensile Strength, Elongation at Break, Water Absorption and Shank Skin Leather Stitch Tear Strength of Combination Tanning (Chrome – Tannine) Mustakim Mustakim
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.058 KB)

Abstract

The aim of this research were to examine level of egg yolk chicken utilization that effective in fat liquoring process to tensile strength, elongation at break, watter absorptin and stitchtear strength of combination tann (Chrome – tannine) of shank skin. The material used were fresh shank skin which seven week old, fresh egg with prserved for not more seven days. Data analyse used  in this study was complete randomice desaign (CRD). The research treatment was level of egg yolk utilization that are 5 % (P1), 7,5 % (P2), 10,0 % (P3) and 12,5 % (P4). Each treatment repeated four times, and the control using 6,0 % paradol HISN oil (%age calculated from the weight of wet blue). The result shown that rates of tensile strength of P1, P2, P3, P4 respectively were 67,93, 88,09, 89,31, 70,00 kg/cm2. Elongation at break by 24,5, 29,5, 30,0, 28,0 %. Watter absorption by 181,54, 146,20, 132,81, 132,56 %, and stritchtear strength by 43,00, 63,80, 69,50, 60,98 kg/cm. The utilization level of egg yolk 10 % could produce a better tensile strength and elongation at break, watter absorption and stitchtearstrength. It was suggested for used as fat liquoring agent in tanning process shsnk., skin leather. Keywords : Fat liquoring, Tensile strength, Elongation at break, Watter absorbtion,Stitchtear strength
Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The research materials were 75 broiler chickens of 1 day old and feeds. The research employed five treatments, namely (P0: feed without addition of fermented shrimp meal, P1: feed with 5 % addition of fermented shrimp meal, P2: feed with 7.5 % addition of fermented shrimp meal, P3: feed with 10 % addition of fermented shrimp meal, P4: feed with 12.5 % addition of fermented shrimp meal. Every treatment was repeated 3 times, with 5 chickens respectively. Variables of this research were Water Holding Capacity (WHC), cooking loss and tenderness of broiler meat. Data were analyzed by completely randomized design, if there was a significant effect, it was followed by Duncan’s Multiple Range Test (DMRT). The result of this research showed that the use of fermented shrimp meal in broiler feed can improve WHC, degrading cooking loss and improving tenderness of broiler meat.   Keywords : Water holding capacity, cooking loss, tenderness
Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this study was to know the difference between Etawah crossbreed goat meat sauce and Boer crossbreed goat meat sauce evaluated on N-amino, protein, and total glucose.The material used in the research were meat sauce from Etawah crossbreed goat and Boer crossbreed goat. The result showed that the different species of goat statistically gave  no significant  effect (P>0.05) on N-amino, protein and total glucose of goat meat sauce. Boer crossbreed meat sauce tend higher than Etawah crossbreed meat sauce. Boer crossbreed meat sauce has characteristic as follows: 1.02± 0.02% on N-amino, 6.33±0.15% on protein, and 12.64±0.22% on total glucose. Etawah crossbreed meat sauce has characteristic as follows: 0.94±0.01% on N-amino, 5.28±0.16% on protein, and 11.56±0.25% on total glucose. The best treatment on meat sauce was using Boer crossbreed meat.   Keywords: Etawah crossbreed goat, Boer crossbreed goat, meat sauce
The Effect of Egg Yolk Chicken Utilization In Fat Liquoring Process to Tensile Strength, Elongation at Break, Water Absorption and Shank Skin Leather Stitch Tear Strength of Combination Tanning (Chrome – Tannine)
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this research were to examine level of egg yolk chicken utilization that effective in fat liquoring process to tensile strength, elongation at break, watter absorptin and stitchtear strength of combination tann (Chrome – tannine) of shank skin. The material used were fresh shank skin which seven week old, fresh egg with prserved for not more seven days. Data analyse used  in this study was complete randomice desaign (CRD). The research treatment was level of egg yolk utilization that are 5 % (P1), 7,5 % (P2), 10,0 % (P3) and 12,5 % (P4). Each treatment repeated four times, and the control using 6,0 % paradol HISN oil (%age calculated from the weight of wet blue). The result shown that rates of tensile strength of P1, P2, P3, P4 respectively were 67,93, 88,09, 89,31, 70,00 kg/cm2. Elongation at break by 24,5, 29,5, 30,0, 28,0 %. Watter absorption by 181,54, 146,20, 132,81, 132,56 %, and stritchtear strength by 43,00, 63,80, 69,50, 60,98 kg/cm. The utilization level of egg yolk 10 % could produce a better tensile strength and elongation at break, watter absorption and stitchtearstrength. It was suggested for used as fat liquoring agent in tanning process shsnk., skin leather. Keywords : Fat liquoring, Tensile strength, Elongation at break, Watter absorbtion,Stitchtear strength

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