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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 10 Documents
 1 
Search results for , issue "Vol. 8 No. 2 (2013)" : 10 Documents clear
Evaluation of Physical Characteristics of Edible film from Bligon Goat Skin Gelatin using Glycerol as Plasticizer Muhammad Irfan Said; Suharjono Triatmojo; Yuny Erwanto; Achmad Fudholi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.636 KB) | DOI: 10.21776/ub.jitek.2013.008.02.5

Abstract

The use of glycerol as a plasticizer in the film solution mixture was identified to the physical properties of edible film. The objectives of this study was to evaluate the physical characteristics of edible films using gelatin from Bligon goat skin as a raw material with glycerol as a plasticizer. The experiment was conducted in a laboratory experiment using completely randomized design (CRD) method. There were three concentrations of glycerol as a plasticizer, namely: 80%, 90% and 100% (calculated from the amount of gelatin is 9%). The variables of this study were thickness, tensile strength and elongation et break. The results of this study showed that the difference in the concentration of glycerol as a plasticizer in the gelatin of 9% gave no significant effect on the thickness and tensile strength of edible films, however very significant effect on the elongation et break. It was proven that glycerol concentration of 80% as a plasticizer had been better physically.  Key words: edible film, gelatin, Bligon goat skin, glycerol, plasticizer
The Quality of Beef at Traditional Market in Poncokusumo Subdistricts Malang Regency Dedes Amertaningtyas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.945 KB) | DOI: 10.21776/ub.jitek.2013.008.02.4

Abstract

The purposes of this study were to determine the physical quality of beef sold by traders fresh beef such as water content, pH, water holding capacity (WHC), cooking loss or shrinkage cooking and texture or tenderness. The research material was five samples of fresh beef sold to traders in traditional markets Poncokusumo Distric of Malang Regency. The method used was an experiment using completely randomized design (CRD). Samples of fresh beef were obtained from 5 traders fresh beef sellers in traditional markets Poncokusumo Distric of Malang Regency. The variables this research were physical quality such as water content ( % ), pH, water holding capacity (WHC) ( % ), cooking loss or shrinkage cooking ( % ) and texture or tenderness (N) . Each treatment was replicated 3 times. The data were analyzed using analysis of variance, if there is a difference then performed Duncan 's Multiple Range Test. The results showed that the physical quality of fresh beef sold in the traditional market traders Poncokusumo Distric of Malang Regency still eligible or safety standards for the fresh cow. It had the following properties: water content of 76.53 %, pH of 5.62; cooking loss or shrinkage of 24.60 %, WHC of 37.10 % and texture or tenderness 23.84 N. Key words: physical quality, beef, traditional market
Study on Physico-chemical Quality of Beef In The Market of Malang City Heru Prasetyo; Masdiana Ch Padaga; Manik Eirry Sawitri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.734 KB) | DOI: 10.21776/ub.jitek.2013.008.02.1

Abstract

Results of this research indicate that the physical qualities of the beef include the average value of pH 5.6 for Dinoyo market; Blimbing market was 5.7; Besar market was 5.6. Average WHC values of Dinoyo market was 36.13%; 30.79% for Blimbing market, and 29.67% for Besar market. Average texture value of Dinoyo market was 10.56%, 12.82% for Blimbing market; and 12.89% for Besar market. As for the chemical quality include the value of the average moisture content of 77.65% for Dinoyo market; 76.05% for Blimbing market, and 76.03% for Besar market. Value of the average fat content was 14.7% for Dinoyo market; 14.34% for Blimbing market, and 15.43% for Besar market. The value of an average protein content was 18.26% for Dinoyo market; 18.1% for Blimbing market, and 19.19% for Besar market. Key words: beef, pH, WHC, texture, water, fat, protein
Quality of Preservative Smoked Beef using Different Smoked Method Imam Thohari; Eny Sri Widyastuti; Agustina Widyasworo Kunharjanti; Mohamad Agustomo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.693 KB) | DOI: 10.21776/ub.jitek.2013.008.02.3

Abstract

The purpose of the study was to determine the effect of the smoking traditional and liquid smoking on the quality of smoked beef in terms of the levels of phenol, TBA number, and total microbes. The research method was experiment with completely randomized design pattern factorial (2x3). The first treatment were the preservation of beef with traditional smoked methods and preservation beef with liquid smoked method. The second treatment were the time of storage, namely 0 day, 2 days and 4 days. Each treatment was repeated 3 times. The results showed that the curing method was highly significant (p <0.01) on phenol content and the total microbes, and gave no affect to the TBA number. The highest levels of phenols obtained by the method of liquid smoked with time storage time of 4 days. TBA value and lowest total microbial were obtained from liquid smoked with time storage of 0 day. The conclusion that liquid smoked method was better than the traditional smoked method. Key words: phenol, TBA value, microbial, meat smoke
The Effect of Arrowroot Flour (Maranta Arrundinaceae) on Physical And Sensoric Qualitiy of Rabbit Nugget Ulfi Noor Hakim; Djalal Rosyidi; Aris Sri Widati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.145 KB) | DOI: 10.21776/ub.jitek.2013.008.02.2

Abstract

This experiment was conducted to observe the effect of addition level of arrowroot flour (Maranta arrundinaceae) on physical and sensoric quality of rabbit nugget. Rabbit meat and arrowroot flour were used in current experiment. There were four treatments with three repetations in current experiment, addition level of arrowroot flour 0 % (P0), 10 % (P1), 20 % (P2), and 30 % (P3) in rabbit nugget. The variables measured in experiment were physical quality (pH, water holding capacity, and texture) and sensory quality (color, flavor, odour, and texture). This experiment was statisically analyzed by using Completelly Randomized Design (CRD). The difference between means was analyzed by Duncan’s Multiple Range Test (DMRT). This experiment showed that pH, water holding capacity, and sensoric quality (color, flavor, odour, and texture) were significantly affected (P < 0.01) by the addition of arrowroot flour, while it did not significanlty affect (P > 0.05) in physical texture. The addition level 20 % of arrowroot flour (P2) gave the highest value on physyical and organoleptic quality of rabbit nugget. The conclusion of this experiment was the increase of addition level of arrowroot flour in rabbit nugget improved the phyical texture, but it reduced pH, water holding capacity, and sensoric palatability (color, flavor, odour, and texture).
Study on Physico-chemical Quality of Beef In The Market of Malang City
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.02.1

Abstract

Results of this research indicate that the physical qualities of the beef include the average value of pH 5.6 for Dinoyo market; Blimbing market was 5.7; Besar market was 5.6. Average WHC values of Dinoyo market was 36.13%; 30.79% for Blimbing market, and 29.67% for Besar market. Average texture value of Dinoyo market was 10.56%, 12.82% for Blimbing market; and 12.89% for Besar market. As for the chemical quality include the value of the average moisture content of 77.65% for Dinoyo market; 76.05% for Blimbing market, and 76.03% for Besar market. Value of the average fat content was 14.7% for Dinoyo market; 14.34% for Blimbing market, and 15.43% for Besar market. The value of an average protein content was 18.26% for Dinoyo market; 18.1% for Blimbing market, and 19.19% for Besar market. Key words: beef, pH, WHC, texture, water, fat, protein
The Effect of Arrowroot Flour (Maranta Arrundinaceae) on Physical And Sensoric Qualitiy of Rabbit Nugget
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.02.2

Abstract

This experiment was conducted to observe the effect of addition level of arrowroot flour (Maranta arrundinaceae) on physical and sensoric quality of rabbit nugget. Rabbit meat and arrowroot flour were used in current experiment. There were four treatments with three repetations in current experiment, addition level of arrowroot flour 0 % (P0), 10 % (P1), 20 % (P2), and 30 % (P3) in rabbit nugget. The variables measured in experiment were physical quality (pH, water holding capacity, and texture) and sensory quality (color, flavor, odour, and texture). This experiment was statisically analyzed by using Completelly Randomized Design (CRD). The difference between means was analyzed by Duncan’s Multiple Range Test (DMRT). This experiment showed that pH, water holding capacity, and sensoric quality (color, flavor, odour, and texture) were significantly affected (P < 0.01) by the addition of arrowroot flour, while it did not significanlty affect (P > 0.05) in physical texture. The addition level 20 % of arrowroot flour (P2) gave the highest value on physyical and organoleptic quality of rabbit nugget. The conclusion of this experiment was the increase of addition level of arrowroot flour in rabbit nugget improved the phyical texture, but it reduced pH, water holding capacity, and sensoric palatability (color, flavor, odour, and texture).
Quality of Preservative Smoked Beef using Different Smoked Method
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.02.3

Abstract

The purpose of the study was to determine the effect of the smoking traditional and liquid smoking on the quality of smoked beef in terms of the levels of phenol, TBA number, and total microbes. The research method was experiment with completely randomized design pattern factorial (2x3). The first treatment were the preservation of beef with traditional smoked methods and preservation beef with liquid smoked method. The second treatment were the time of storage, namely 0 day, 2 days and 4 days. Each treatment was repeated 3 times. The results showed that the curing method was highly significant (p <0.01) on phenol content and the total microbes, and gave no affect to the TBA number. The highest levels of phenols obtained by the method of liquid smoked with time storage time of 4 days. TBA value and lowest total microbial were obtained from liquid smoked with time storage of 0 day. The conclusion that liquid smoked method was better than the traditional smoked method. Key words: phenol, TBA value, microbial, meat smoke
The Quality of Beef at Traditional Market in Poncokusumo Subdistricts Malang Regency
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.02.4

Abstract

The purposes of this study were to determine the physical quality of beef sold by traders fresh beef such as water content, pH, water holding capacity (WHC), cooking loss or shrinkage cooking and texture or tenderness. The research material was five samples of fresh beef sold to traders in traditional markets Poncokusumo Distric of Malang Regency. The method used was an experiment using completely randomized design (CRD). Samples of fresh beef were obtained from 5 traders fresh beef sellers in traditional markets Poncokusumo Distric of Malang Regency. The variables this research were physical quality such as water content ( % ), pH, water holding capacity (WHC) ( % ), cooking loss or shrinkage cooking ( % ) and texture or tenderness (N) . Each treatment was replicated 3 times. The data were analyzed using analysis of variance, if there is a difference then performed Duncan 's Multiple Range Test. The results showed that the physical quality of fresh beef sold in the traditional market traders Poncokusumo Distric of Malang Regency still eligible or safety standards for the fresh cow. It had the following properties: water content of 76.53 %, pH of 5.62; cooking loss or shrinkage of 24.60 %, WHC of 37.10 % and texture or tenderness 23.84 N. Key words: physical quality, beef, traditional market
Evaluation of Physical Characteristics of Edible film from Bligon Goat Skin Gelatin using Glycerol as Plasticizer
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.02.5

Abstract

The use of glycerol as a plasticizer in the film solution mixture was identified to the physical properties of edible film. The objectives of this study was to evaluate the physical characteristics of edible films using gelatin from Bligon goat skin as a raw material with glycerol as a plasticizer. The experiment was conducted in a laboratory experiment using completely randomized design (CRD) method. There were three concentrations of glycerol as a plasticizer, namely: 80%, 90% and 100% (calculated from the amount of gelatin is 9%). The variables of this study were thickness, tensile strength and elongation et break. The results of this study showed that the difference in the concentration of glycerol as a plasticizer in the gelatin of 9% gave no significant effect on the thickness and tensile strength of edible films, however very significant effect on the elongation et break. It was proven that glycerol concentration of 80% as a plasticizer had been better physically.  Key words: edible film, gelatin, Bligon goat skin, glycerol, plasticizer

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