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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
 1   2 
Search results for , issue "Vol. 6 No. 2 (2011)" : 14 Documents clear
The Effect of Addition Pineapple Peel Meal (Ananas comosus (L) Merr) in Diet on Total Egg and Egg Duck Quality Muharlien Muharlien; Vitra Vitra; Muhammad Halim Natsir
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (67.698 KB)

Abstract

The aim of this research was to study the effect of addition pinneapple peel meal in diet on total egg and egg quality duck. Materials of the research were 60 mojosari ducks at seven months old. The treatment of pineapple peel meal addition in diet were treatment on level of 0, 2, 4, 6 and 8%. Variable were numbers of egg, egg shell thickness, fat and cholesterol egg yolk. The datas were analyzed using ANOVA from Randomized Block Design (RBD), if the result had significant effect, would be continued by Duncan’s Multiple Range Test (DMRT). The result showed that an addition pineapple peel meal in  duck diet had no effect (P>0,05) on numbers of egg and thick of egg shell, however, it had  highly significant effect (P<0,01) on fat  and  cholesterol  egg  yolk . The concluded showed that the addition of pineaple peel meal  in ducks diet can be decreasing fat and cholesterol egg yolk and can not decreasing numbers of egg and egg shell tick. Keywords: Mojosari ducks, total egg, egg shell thick, egg yolk fat, and egg yolk cholesterol
DNA Amplification of Meat Tenderness Gene of Bali Cattle Agus Susilo; Tety Hartatik; Wayan Tunas Artama
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.148 KB)

Abstract

The aim of this study was to find out DNA band pattern as a result of amplification using DNA primer from meat tenderness gene of Bali cattle. Sample used in this study was DNA isolated from blood Bali cattle. Blood samples was collected in heparin tubes from jugular vein. Leucocyte cells were isolated using RBCs (Red Blood Cells) lysis buffer. To get DNA fragmen, marbling and meat tenderness gene were amplified by using DNA primer for for meat tenderness (forward: 5’–CTACCGGGACGTCAACCT-3’; reverse: 5’-GGTTGTCGGGGTAGCTCA-3’). The size of DNA fragment were 210 bp. Key words: Bali cattle, meat tenderness gene
The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de Milko Khothibul Umam Al Awwaly; Anindhita Puspadewi; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The purposes of this study were to determine starter level and incubation time on the quality of nata de milko and to obtain an appropriate starter concentration and incubation time to produce a good nata de milko in terms of texture, fat content and organoleptic properties. The material used was nata de milko. The research method used was factorial experiment using a randomized block design with 2 factors, namely starter concentrations were 5%, 7.5% and 10% of media, and incubation times were 7,  9 , and 11 days. Variables observed were texture, fat content and organoleptic properties. Tunjukkan huruf latinThe results showed that gave no effect (P>0.05) between starter concentrations and incubation times on texture and fat content, and gave an effect (P<0.05) on flavour, colour, and texture (organoleptic sensory) of nata de milko. Starter concentrations and incubation times gave a highly significant difference effect (P<0.01) on taste. The highest average value of the starter concentration found in 5% with texture, fat content, and organoleptic properties were 0.21 mm/g.sec, 0.22% and fresh aroma, white colour, sweet taste and chewy texture. The average value of 9-days incubation with texture value, fat content, and  organoleptic properties were 0.19 mm/g.sec, 0.12% and fresh aroma, white colour, sweet taste and chewy texture.The concentration of starter and incubation time did not show an effect on texture and fat content of nata de milko, but showed an effect on organoleptic properties. Keywords: whey, texture, fat, organoleptic, nata de milko
Physical, Chemical and Microbial Characteristic of Gouda Cheese Using Propolis (Apis milifera Liguistica) as Coating Material Lilik Eka Radiati; Muhammad Junus; Khotibul Umam Al Awaly
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

Gouda cheeses were coated with different coating materials consist of pliol, beeswax, and beeswax containing different concentration of propolis  by 0,2, 0,4 and 0,8%  and stored  during  ripening at 10oC period. The result showed that no different of moisture, fat and protein content, hardness, pH value of cheese products. The hydrolysis process at maturity caused decreasing of  pH value. Added propolis in the coating material could inhibited  mould and yeast growth significantly. Key words:  Gouda Cheese, propolis, edible coating
Effect of Using Additive to Microbiology Activities of Mozzarella Cheese Storage at Refrigerator Temperature Wildan Yudha Prasetyo; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (62.329 KB)

Abstract

The aims of this study were to determine the best preservative between potassium sorbate, sodium benzoate, and chitosan on the microbiological quality of Mozzarella cheese stored at refrigerator temperature. The results showed that the addition of preservatives potassium sorbate, sodium benzoate, and chitosan did not give a significantly different effect (P> 0.05) on the TPC, total number of molds, and total number of yeasts of Mozzarella cheese. Storage time of Mozzarella cheese that nested on the type of added preservatives did not give a significantly different effect (P>0.05) on the TPC and total number of yeasts but gave a significantly different effect (P<0.05) on the number of molds of Mozzarella cheese. Based on the research data, it can be concluded that the utilization of preservative potassium sorbate, sodium benzoate, and chitosan were effective in suppressing the growth of microorganisms. Potassium sorbate tends to be more effective in suppressing the growth of microorganisms in Mozzarella cheese stored at refrigerator temperature. Key words: whey, texture, fat, organoleptic, nata de milko
The Effect of Tallow As Lipase Inducer on Total of Aspergillus Niger, Lipolitic Activity and Lipase Yield Manik Eirry Sawitri; Abdul Manab; Khotibul Umam Al Awaly; Rista Nur Diningtyas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.942 KB)

Abstract

The objectives of this research was to determined of tallow addition with different concentration as lipase Aspergillus niger inducer to total of A. niger, lipolitic activity and lipase yield. The result showed that tallow addition as inducer in the lipase A. niger production gave no significant effect on total of A. niger (5.3 x 107 – 1.7 x 108 cfu/gram) in the medium. Tallow addition gave a highly significant effect on lipolytic activity and yield of lipase A. niger. Lipolytic activity ranged between 32.0354 – 53.1197 U/mg protein, while the yield of lipase was 6.6418–7.8941 µg/ml. The conclusion of this research was the addition of tallow for 8% as the lipase inducer of A. niger on lipase production was  more effective to obtain the optimal result. Keywords : Tallow, lipase, inducer, Aspergillus niger
Water Holding Capacity (WHC), Protein and Moisture Content on Different Concentration of Ginger (Zingiber Officinale Roscoe) Extract and Soaking Time Akhadiyah Afrila; Budi Santoso
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.101 KB)

Abstract

The aims of this research was to study the effect of different concentration of ginger extract and soaking time to produce beef meat on WHC, protein content, and moisture content. This study was carried out factorial type of Randomized Complete Design. Factor 1 was ginger extract (J) : (j1) 0%, (J2) 5%, (J3) 10%, and factor 2 was soaking time (P): 5, 10, and 20 minutes. All treatments was replicated in three times, and if three was significant different, it would be tested using BNT. The research result showed that the higher of ginger extract concentration and the longer soaking time, the higher of WHC, protein content, and moisture content. 10 % ginger extract and 20 minutes gave the best result on WHC, protein content, and moisture content. Key Words : Dendeng, Ginger, Soaking Time, WHC, Protein, Moisture Content
Physical, Chemical and Microbial Characteristic of Gouda Cheese Using Propolis (Apis milifera Liguistica) as Coating Material
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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

Abstract

Gouda cheeses were coated with different coating materials consist of pliol, beeswax, and beeswax containing different concentration of propolis  by 0,2, 0,4 and 0,8%  and stored  during  ripening at 10oC period. The result showed that no different of moisture, fat and protein content, hardness, pH value of cheese products. The hydrolysis process at maturity caused decreasing of  pH value. Added propolis in the coating material could inhibited  mould and yeast growth significantly. Key words:  Gouda Cheese, propolis, edible coating
The Effect of Tallow As Lipase Inducer on Total of Aspergillus Niger, Lipolitic Activity and Lipase Yield
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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

Abstract

The objectives of this research was to determined of tallow addition with different concentration as lipase Aspergillus niger inducer to total of A. niger, lipolitic activity and lipase yield. The result showed that tallow addition as inducer in the lipase A. niger production gave no significant effect on total of A. niger (5.3 x 107 – 1.7 x 108 cfu/gram) in the medium. Tallow addition gave a highly significant effect on lipolytic activity and yield of lipase A. niger. Lipolytic activity ranged between 32.0354 – 53.1197 U/mg protein, while the yield of lipase was 6.6418–7.8941 µg/ml. The conclusion of this research was the addition of tallow for 8% as the lipase inducer of A. niger on lipase production was  more effective to obtain the optimal result. Keywords : Tallow, lipase, inducer, Aspergillus niger
The Effect of Addition Pineapple Peel Meal (Ananas comosus (L) Merr) in Diet on Total Egg and Egg Duck Quality
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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

Abstract

The aim of this research was to study the effect of addition pinneapple peel meal in diet on total egg and egg quality duck. Materials of the research were 60 mojosari ducks at seven months old. The treatment of pineapple peel meal addition in diet were treatment on level of 0, 2, 4, 6 and 8%. Variable were numbers of egg, egg shell thickness, fat and cholesterol egg yolk. The datas were analyzed using ANOVA from Randomized Block Design (RBD), if the result had significant effect, would be continued by Duncan’s Multiple Range Test (DMRT). The result showed that an addition pineapple peel meal in  duck diet had no effect (P>0,05) on numbers of egg and thick of egg shell, however, it had  highly significant effect (P<0,01) on fat  and  cholesterol  egg  yolk . The concluded showed that the addition of pineaple peel meal  in ducks diet can be decreasing fat and cholesterol egg yolk and can not decreasing numbers of egg and egg shell tick. Keywords: Mojosari ducks, total egg, egg shell thick, egg yolk fat, and egg yolk cholesterol

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