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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. 2 (2009)" : 14 Documents clear
Characteristic of “Betutu Chicken ”in Many Different Packaging Stored at 50C Suciani Suciani; Ida Ayu Okarini; Made Dewantari; Anak Agung Oka
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

“Betutu chicken” (whole chicken) is traditional Balinese food. Originally was cooked for ritual offerings, but recently this food was one of the menu in hotels or restaurants in Bali. Research was carried out using completely randomized design (CRD) with 3 different packaging treatment, such as treatment one was using alumunium foil, treatment too using banana leaf and alumunium foil and treatment three using “Upih” and alumunium foil. Whole chicken was squeezed with salt and tamarin, and then wash with water. Put into the cavity of the chicken all spices and ½ glass of cooking oil, close the cavity and wrap up according to the treatment then cooked in the live coal for (8 – 11) hours. After cooked and then stored at 50 C. the organoleptic test showed that this product keep for 7 days in 50 C still can safe and excepted by the consumen with organoleptic score between 6.0 – 7.0 in overall. Objective test showed that (p<0.05) for 3 treatment to pH (6.2 – 6.4), water content (44 – 48)%, water holding capacity 68 – 70% and total aerobic count 4.503 – 5.041 cfu/g.   Keywords: Betutu chicken, Alumunium foil, “Upih”, Banana Leaf, Storage 50 C
Chemical Quality of Male Etawah Crossbred and Castrated Boer Crossbred Goat Meat Djalal Rosyidi; Lilik Eka Radiati; Nadhirotul Uyun
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (90.463 KB)

Abstract

The aim of this study was to know the chemical quality (moisture, protein, fat, calcium, phosphorus) of male Etawah crossbred and castrated Boer crossbred goat meat. The result expected can be used as further information about the chemical quality of male Etawah crossbred and castrated Boer crossbred goat meat and as future researches. The material of the research were loin meat, front and back thigh of male Etawah crossbred and castrated Boer crossbred goat, these meat parts were the fineground and 10 gram were taken for sample preparation. The result show that the different species of goat statistically was no significant effect (P>0.05) on moisture, protein, fat, calcium and  phosphorus. The chemical quality of male Etawah crossbred and castrated Boer crossbred goat (moisture obtained from vacuum oven, fat from soxhlet, protein from semimicro kejldahl, calcium and phosphorus from Spectrophotometer) is (71.080%, 69.886%; 17.120%, 17.907%; 8.358%, 8.981%; 13.846 mg/100g, 18.811mg/100g; 134.817mg/100g, 151.032mg/100g). The conclusion was moisture content from male Etawah crossbred was higher than castrated Boer crossbred, but fat, protein, calcium, and phosphorus content castrated Boer crossbred were higher than castrated Boer crossbred.   Keywords: male Etawah crossbred, castrated Boer crossbred, moisture
The Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese Abdul Manab
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The purpose of this research was to study effect of using whey protein edible film contained benzoic and propionic acid on coliform and E. coli of gouda cheese during 4 weeks ripening. The result showed that the effect of using benzoic  and propionic acid in the application of whey protein edible film at Gouda cheese on the number microorganisms (TPC, Coliform, Escherichia coli) wasn’t significant (P>0,05). During gouda cheese ripening at first month (0 until 4 weeks) there were significant decrease of microorganisms. Benzoic acid was found more effectively decreased the growth of TPC and Escherichia coli, i.e. : 6.5 x 104 cfu/gram to 0.1 x 104 cfu/gram for TPC, and 6.8 x 103 cfu/gram to 0.05x 103 cfu/gram for Escherichia coli. While propionic acid decreased the growth of coliform more effectively, i.e. : 1.9 x 103 cfu/gram to 0.13 x 103 cfu/gram for Coliform.   Keywords: Benzoic acid, Propionic acid, whey protein edible film, Gouda cheese
The Effect of Wheat Starch Addition Level on Moisture Content, Fat Content, Protein Content, Microstructure, and Organoleptic Quality of Processed Gouda Cheese Eka Fitasari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The research was conducted to find out the optimum level of wheat starch to produce processed cheese with good quality based on its moisture content, fat content, protein content, microstructure, and organoleptic quality. The result showed that the different level of wheat starch gave highly significant effect (p<0.01) on moisture content, fat content, protein content, and panelist preference to texture, taste, and smell. It is concluded that wheat starch decrease moisture content, fat content, protein content, and panelist preference to texture, taste and smell processed Gouda cheese. It is suggested to add 10 % wheat starch to produce processed cheese because the product met the existing standard of commercial product chemically and physically, except fat content and protein content. Further research on the production of processed cheese is suggested by adding fat and protein sources to meet the standard of fat and protein content.   Keywords : processed cheese, wheat starch
Meat Quality of Female Post-Weaning Fat-Tailed Sheep with Docking and Level of Feeding Concentrate from Water, Fat and Protein Content Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

  The objective of this experiment was to evaluate meat quality of female post-weaning fat-tailed sheep with docking and level of feeding concentrate from water, fat and protein content. The material used in this experiment was meat of 20 female post-weaning fat-tailed sheep from biceps femoris. Feeds given were elephant grass (Pennisetum purpureum) and concentrate “Gemuk A”. The sheep was house individually in a 0.75 x 1.0 m2 elevated house unit. The method was experiment with Nested Block Randomised Design, with treatmen of docking (D1) and non-docking (D0) and level of feeding concentrate (p), i.e. 1 percent (PO) and 3 percent (P2).The result showed that docking gave no significsntly difference (P>0.05) for water content, but for fat and proten content gave very significantly difference (P<0.01). Level feeding of concentrate gave no significantly difference (>0.05) for water content, but gave very significantly difference (P<0.01) for fat and protein content.In the average water content was 72.46; 72.77; 73.40 and 72.98 percent respectively, fat content 3.97; 5.76; 5.01 and 7.28 percent respectively and protein content 16.35; 17.75; 17.34 and 18.84 percent respectively.It could concluded that docking and level feeding of concentrate significantly increased fat and protein contents of meat of female post weaning fat-tailed sheep, but not significantly effect on water content. Docking and level of feeding concentrate at 3 percent of body weight should be considered to get good qualityy of female post weaning fat-tailed sheep from fat and protein content. Keywords: Meat Quality, Female Post-Weaning, Fat-Tailed Sheep, Docking
The Supplementation of Virgin Coconut Oil (VCO) in The Ration To Increase Carcass Weight and Decrease Duck Meat Cholesterol Ni Wayan Siti; I Made Mudita
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

An experiment was carried out at Kediri, Tabanan Regency and Animal Nutrition Laboratory to study the effect of the supplementation VCO in the ration to increase carcass weight and decrease duck meat cholesterol. The experiment used a completely randomized design (CRD) with five treatments and four replicates. Each of the replicate used five male Balinese ducks with the same weight. The five treatments were diets without VCO as a control (A), ration with 1% VCO (B), ration with 2% VCO (C), ration with 3% VCO (D) and ration with 4% VCO (E) respectively. Ration and water offered ad libitum. The variables measured were carcass weight, physical carcass composition and meat cholesterol. The result of this experiment showed that the carcass weight, the carcass percentage, the percentage of carcass meat in the B, C, D and E treatments were not significantly (P>0.05) higher than the control, so the percentage of fat carcass subcutan (including skin) and carcass bone percentage were not significantly (P>0.05) lower than the control. Triglyceride in treatment 3% VCO in diets (D) was significantly (P<0.05) higher than treatments B, C and E, but the HDL content in B, C, D and E the treatments were not significantly (P>0.05) higher than the control. The total cholesterol content and LDL in those four treatments were not significantly (P>0.05) lower than the control. From the result of this experiment can be concluded that the supplementation of 1-4% VCO in the ration has not increased to the carcass weight and decreased the duck meat cholesterol.   Keywords : VCO, duck, carcass weight, and  meat cholesterol
Protein Profile of Mozzarella Cheese Produced with Treatment of Coagulation and Stretching Temperature Combination Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

A research used lime juice as acidifier in the making of Mozzarella cheese was aimed to learn the protein profile produced with treatment of coagulation stretching temperature combination. The method used in this research was factorial experiment of 4 x 4, the first factor was coagulation temperature (G) : G1 = 30 oC, G2 = 35 oC, G3 = 40 oC, and G4 = 45 oC, and the second factor was stretching temperature (M) : M1 = 70 oC, M2 = 75 oC, M3 = 80 oC, and M4 = 85oC. Combination of coagulation temperature 30 and 35oC with different stretching temperatures 70, 75, 80, and 85 oC, gave the same protein electroforegram, but the combination of coagulation temperature 30 and 35 oC and coagulation temperatur 40 and 45 oC with different stretching temperature gave different protein electroforegram. From this experiment, its could be concluded that the treatment of coagulation temperature 30 oC with stretching temperature 75 oC is the best treatment. Keywords: protein profile, Mozzarella cheese, coagulation temperature, stretching temperature
Protein Profile of Mozzarella Cheese Produced with Treatment of Coagulation and Stretching Temperature Combination
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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

Abstract

A research used lime juice as acidifier in the making of Mozzarella cheese was aimed to learn the protein profile produced with treatment of coagulation stretching temperature combination. The method used in this research was factorial experiment of 4 x 4, the first factor was coagulation temperature (G) : G1 = 30 oC, G2 = 35 oC, G3 = 40 oC, and G4 = 45 oC, and the second factor was stretching temperature (M) : M1 = 70 oC, M2 = 75 oC, M3 = 80 oC, and M4 = 85oC. Combination of coagulation temperature 30 and 35oC with different stretching temperatures 70, 75, 80, and 85 oC, gave the same protein electroforegram, but the combination of coagulation temperature 30 and 35 oC and coagulation temperatur 40 and 45 oC with different stretching temperature gave different protein electroforegram. From this experiment, its could be concluded that the treatment of coagulation temperature 30 oC with stretching temperature 75 oC is the best treatment. Keywords: protein profile, Mozzarella cheese, coagulation temperature, stretching temperature
Chemical Quality of Male Etawah Crossbred and Castrated Boer Crossbred Goat Meat
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 2 (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 chemical quality (moisture, protein, fat, calcium, phosphorus) of male Etawah crossbred and castrated Boer crossbred goat meat. The result expected can be used as further information about the chemical quality of male Etawah crossbred and castrated Boer crossbred goat meat and as future researches. The material of the research were loin meat, front and back thigh of male Etawah crossbred and castrated Boer crossbred goat, these meat parts were the fineground and 10 gram were taken for sample preparation. The result show that the different species of goat statistically was no significant effect (P>0.05) on moisture, protein, fat, calcium and  phosphorus. The chemical quality of male Etawah crossbred and castrated Boer crossbred goat (moisture obtained from vacuum oven, fat from soxhlet, protein from semimicro kejldahl, calcium and phosphorus from Spectrophotometer) is (71.080%, 69.886%; 17.120%, 17.907%; 8.358%, 8.981%; 13.846 mg/100g, 18.811mg/100g; 134.817mg/100g, 151.032mg/100g). The conclusion was moisture content from male Etawah crossbred was higher than castrated Boer crossbred, but fat, protein, calcium, and phosphorus content castrated Boer crossbred were higher than castrated Boer crossbred.   Keywords: male Etawah crossbred, castrated Boer crossbred, moisture
The Effect of Wheat Starch Addition Level on Moisture Content, Fat Content, Protein Content, Microstructure, and Organoleptic Quality of Processed Gouda Cheese
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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

Abstract

The research was conducted to find out the optimum level of wheat starch to produce processed cheese with good quality based on its moisture content, fat content, protein content, microstructure, and organoleptic quality. The result showed that the different level of wheat starch gave highly significant effect (p<0.01) on moisture content, fat content, protein content, and panelist preference to texture, taste, and smell. It is concluded that wheat starch decrease moisture content, fat content, protein content, and panelist preference to texture, taste and smell processed Gouda cheese. It is suggested to add 10 % wheat starch to produce processed cheese because the product met the existing standard of commercial product chemically and physically, except fat content and protein content. Further research on the production of processed cheese is suggested by adding fat and protein sources to meet the standard of fat and protein content.   Keywords : processed cheese, wheat starch

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