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Herly Evanuarini
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Fakultas Peternakan Universitas Brawijaya, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Kota Malang, Jawa Timur 65145
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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 8 Documents
 1 
Search results for , issue "Vol. 8 No. 1 (2013)" : 8 Documents clear
Microbiological Qualities (TPC, Enterobacteriaceae, Staphylococcus aureus) of Fresh Milk from Subdistrict Krucil Probolinggo Dwi Cahyono; Masdiana Ch. Padiaga; Manik Eirry Sawitri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (99.913 KB) | DOI: 10.21776/ub.jitek.2013.008.01.1

Abstract

The aim of this study was to know the protein content and amino acid profile of filial Etawah and castrated Boer goat meat. The results were expected to be used as information about protein content and amino acid composition of filial Etawah and filial castrated Boer goat meat and  as a reference for further experiment about different livestock. The material of the research were loin meat, front  and back thigh of filial Etawah and filial castrated Boer goat meat. Data were analysed with t-test. The results showed that castrated filial Boer goat meat had significantly higher protein content  and 7 essensial amino acids namely lysine, leucine, arginine, phenylalanine, isoleucine, valine and histidine compared to the one from filial Etawah goat meat.
The Effect of Rice Fermented (Tape Ketan Hitam) Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk Naili Iqrimah; Purwadi Purwadi; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.029 KB) | DOI: 10.21776/ub.jitek.2013.008.01.2

Abstract

This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality. The experimental method was designed by factorial Completely Randomized Design (CRD) which three times replicated. The treatment consists of rice fermented liquid fraction concentrations by 5 %, 15 %, 25 % and 35 % (v/v)  and incubation times by 0 (without incubation) , 8,16 and 24 hours. The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, while  in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour. The best combination obtained from addition of rice fermented liquid fraction 25 % and 24 hours of incubation times.Key words: goat milk, rice fermented liquid fraction, incubation times
Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken Firman Jaya; Dedes Amertaningtyas; Heli Tistiana
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.497 KB) | DOI: 10.21776/ub.jitek.2013.008.01.4

Abstract

The objectives of current research were to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with an acceptance of panelist. The results showed that the best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9% Key words: fat, fatty acids, carotene, shrimp waste
Histological profile of collagen fibers on Bligon goat skin soaked in weak acids and bases solution at different concentration Muhammad Irfan Said
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1201.595 KB) | DOI: 10.21776/ub.jitek.2013.008.01.3

Abstract

Strong acids and bases has been widely applied in commercial gelatin industry, but the application of weak acids and bases has not been much done. Application of a solution of strong acids and bases could be expected to affect human health and uneconomical, therefore it requires further study on the possibility of the their application in the production process of gelatin. Quantity and quality of gelatin associated with changes in their structure of collagen fibers. Research has been conducted on the histological profile of collagen fibers from Bligon goat skin soaked in weak acids and bases. Weak acid (CH3COOH 0.5 M) and weak base (Ca(OH)2 100 g/L) was used as a soak solution, each of which was made into three concentration levels (3, 6 and 9% v/v).  Samples of skin composites made duplo size 3x3 cm and each soaked for 4 days and were then made histological preparations. Subsequent histological profiles were analyzed descriptively. Results showed that the changes in the structure of skin collagen fibers in CH3COOH 0.5 M more significant than Ca(OH)2 100 g/L and control (without soaked) for the same level of concentration.Key words: Histological, collagen fibers, bligon goat skin, weak acids and bases
Microbiological Qualities (TPC, Enterobacteriaceae, Staphylococcus aureus) of Fresh Milk from Subdistrict Krucil Probolinggo
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.01.1

Abstract

The aim of this study was to know the protein content and amino acid profile of filial Etawah and castrated Boer goat meat. The results were expected to be used as information about protein content and amino acid composition of filial Etawah and filial castrated Boer goat meat and  as a reference for further experiment about different livestock. The material of the research were loin meat, front  and back thigh of filial Etawah and filial castrated Boer goat meat. Data were analysed with t-test. The results showed that castrated filial Boer goat meat had significantly higher protein content  and 7 essensial amino acids namely lysine, leucine, arginine, phenylalanine, isoleucine, valine and histidine compared to the one from filial Etawah goat meat.
The Effect of Rice Fermented (Tape Ketan Hitam) Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.01.2

Abstract

This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality. The experimental method was designed by factorial Completely Randomized Design (CRD) which three times replicated. The treatment consists of rice fermented liquid fraction concentrations by 5 %, 15 %, 25 % and 35 % (v/v)  and incubation times by 0 (without incubation) , 8,16 and 24 hours. The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, while  in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour. The best combination obtained from addition of rice fermented liquid fraction 25 % and 24 hours of incubation times.Key words: goat milk, rice fermented liquid fraction, incubation times
Histological profile of collagen fibers on Bligon goat skin soaked in weak acids and bases solution at different concentration
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.01.3

Abstract

Strong acids and bases has been widely applied in commercial gelatin industry, but the application of weak acids and bases has not been much done. Application of a solution of strong acids and bases could be expected to affect human health and uneconomical, therefore it requires further study on the possibility of the their application in the production process of gelatin. Quantity and quality of gelatin associated with changes in their structure of collagen fibers. Research has been conducted on the histological profile of collagen fibers from Bligon goat skin soaked in weak acids and bases. Weak acid (CH3COOH 0.5 M) and weak base (Ca(OH)2 100 g/L) was used as a soak solution, each of which was made into three concentration levels (3, 6 and 9% v/v).  Samples of skin composites made duplo size 3x3 cm and each soaked for 4 days and were then made histological preparations. Subsequent histological profiles were analyzed descriptively. Results showed that the changes in the structure of skin collagen fibers in CH3COOH 0.5 M more significant than Ca(OH)2 100 g/L and control (without soaked) for the same level of concentration.Key words: Histological, collagen fibers, bligon goat skin, weak acids and bases
Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.01.4

Abstract

The objectives of current research were to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with an acceptance of panelist. The results showed that the best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9% Key words: fat, fatty acids, carotene, shrimp waste

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