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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
Jurnal Ilmu dan Teknologi Hasil Ternak 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)
Jurnal Ilmu dan Teknologi Hasil Ternak 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
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
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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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
Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification
Jurnal Ilmu dan Teknologi Hasil Ternak 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

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