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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. 5 No. 1 (2010)" : 14 Documents clear
Electroforesis of Whey and Stretching Water Protein of Mozzarella Cheese Production from Factorial Experimental of Coagulation and Stretching Temperature
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The use of lime juice as acidifier in the making of Mozzarella cheese was aimed to learn the protein profile of whey and stretching water produced with treatment of coagulation and stretching temperature. The treatment of coagulation temperature was G1 = 30oC, G2 = 35oC, G3 = 40oC, and G4 = 45oC, and the treatment of stretching temperature was M1 = 70oC, M2 = 75oC, M3 = 80oC, and M4 = 85oC. The research result showed that coagulation temperature of 30 and 35 oC gave the same protein profile of whey as well as coagulation temperature of 40 and 45oC, while coagulation temperature of 30 and 35oC with coagulation temperatur of 40 and 45oC gave different protein profile of whey. Different coagulation temperature gave different protein profile of whey and stretching water, while different stretching temperature gave the same protein profile of stretching water. Coagulation temperature of 30 and 35oC gave the same protein profile of stretching water as well as coagulation temperature of 40 and 45oC, while coagulation temperature of 30 and 35oC with temperature of 40 and 45oC gave different protein profile of stretching water. Keywords: protein profile, Mozzarella cheese, coagulation temperature, stretching temperature
Improving The Egg Quality Trough Addition Of Green Tea In Diet On Laying Hen
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The Research  was conducted to study the effect of green tea  addition in diet to egg weight, egg number, egg yolk colour , fat level and cholesterol level of egg yolk on laying hens. The materials used were 72 laying hens of 28 weeks old. The method of  the research was experiment arranged in Completely Randomized Design. The treatment were green tea  addition levels were 0 %, 1 %, 2 %, and 3 %. The variables observed were  egg weight,  egg number,  egg yolk colour, fat level and cholesterol level of  egg yolk. The result showed that green tea  had no significant effect  (P> 0.05) on egg weight, egg number and  egg yolk colour, but significant effect  (P<0.05) on fat level and cholesterol level of egg yolk. The conclusion was  green tea  addition  3 % in diets,  had not decreased on egg weight, egg number and not effect on egg yolk colour,  but had decreased fat level and cholesterol level of egg yolk on laying hens. The suggested were on management of laying hen, so addition  2 %  green tea on diets for reducing   fat level and cholesterol level  of egg yolk,  with optimal egg production.   Keywords : Laying hen, Green tea, Egg yolk colour, Fat, Cholesterol
Noodle Waste As Substitute For Yellow Corn in Broiler Diet and Its Effect on Carcass Quality
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

Experiment aimed to investigate the effect of noodle waste as corn substitute in broiler diet on carcass quality including carcass weight, carcass percentage, abdominal fat percentage, breast meat depositition and cholesterol concentration. The materials used for this experiment were 100 one-day-old Lohmann broiler chicks. Feedstuffs used consisted of concentrate, rice polishing and yellow corn formulated to meet nutrient requirements during starter and finisher periods and given ad libitum. This experiment was arranged in Completely Randomized Design in five replications with five chicks each. The treatments were  0 % noodle waste in diet (P0), 10 % noodle waste in diet (P1),  20 % noodle waste in diet (P2) and 30 % noodle waste in diet, respectively.The variables measured were carcass weight (g/bird), carcass percentage (%), abdominal fat pad percentage (%), deposition of breast meat percentage (%) and meat cholesterol (mg/100g). The results showed that carcass weight and deposition of breast meat percentage were significantly influenced (P<0.01) by substitution of corn with noodle waste in broiler diet. However carcass percentage, abdominal fat pad percentage, deposition of breast meat percentage and meat cholesterol were not significantly (P>0.05) affected by the treatments. The best result was achieved by 20% noodle waste (P2) in diet. The conclusion of this experiment is that utilization of noodle waste as corn substitute in broiler diet is up to 20 % (33.33 % replacing corn).   Keywords: noodle waste, diet, carcass quality, broiler
Production of Whey Protein Edible Film: The Study of Protein and Glycerol Ratio on Physical and Chemical Properties
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of the research was to know the effect of various protein: glycerol ratio as plasticizer on  physical and chemical properties of whey protein edible film. The result of the research showed that there was highly significant effect (P<0.01) of the protein: glycerol ratio on the WVP, protein solubility, and moisture content. The G3 treatment with protein: glycerol ratio (1:1.5) gives lower values of the WVP, protein solubility, and moisture content. Microstructure of edible film appears unflat on treatment G1, flat on treatment G2 and porous on treatment G3 on its surface.   Keywords : edible film, whey protein, glycerol

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