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Herly Evanuarini
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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 12 Documents
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Search results for , issue "Vol. 7 No. 1 (2012)" : 12 Documents clear
The Utilization of Keprok Orange Fruit (Citrus reticulata) Juice in Mozarella Cheese Manufacturing
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of this study was to know the effect of Keprok Orange Fruit (Citrus reticulata) Juice as a direct acidification to yield, meltability, stretchability, protein and moisture content to Mozarella cheese. The result showed that Keprok orange fruit juice gave a highly significant effect (P<0.01) on protein content of Mozzarella cheese. In the otherwise gave a significant effect (P<0.05) on yield, meltability and moisture content of Mozzarella cheese but did not give a significant effect (P>0.05) on stretchability. The conclusion of this research was the Keprok orange fruit juice concentration of 3 % was the best concentration and suggested to use on Mozzarella cheese manufacturing. Key words: Keprok orange fruit (Citrus reticulata), Mozarella cheese manufacturing
The Quality of Beef on Traditional Market in Poncokusumo Subdistricts Malang Regency
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

ABSTRACT The purpose of this study was to determine the physical quality of beef sold by traders fresh beef, namely moisture content, pH, water holding capacity (WHC), cooking loss or shrinkage cooking and texture or tenderness compared with the literature on the quality of fresh beef eligible . The results showed that the physical quality of fresh beef sold in the traditional market traders Poncokusumo District of Malang Regency still eligible or safety standards for the fresh cow consumption. The beef has moisture content of 76.53 %, pH of 5.62, cooking loss or shrinkage of 24.60 % ripe, WHC (water holding capacity) 37.10 % and 23.84 N texture or tenderness. Key words: physical quality of beef , traditional marketABSTRACTThe purpose of this study was to determine the physical quality of beef sold by tradersfresh beef, namely moisture content, pH, water holding capacity (WHC), cooking loss orshrinkage cooking and texture or tenderness compared with the literature on the quality offresh beef eligible . The results showed that the physical quality of fresh beef sold in thetraditional market traders Poncokusumo District of Malang Regency still eligible or safetystandards for the fresh cow consumption. The beef has moisture content of 76.53 %, pH of5.62, cooking loss or shrinkage of 24.60 % ripe, WHC (water holding capacity) 37.10 % and23.84 N texture or tenderness.Key words: physical quality of beef , traditional market

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