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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 521 Documents
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The Study on Gelatine Addition to Acidity, pH, Water Holding Capacity and Syneresis of Yogurt Manik Eirry Sawitri; Abdul Manab; Theresia Wahyu Lebdo Palupi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 1 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (109.451 KB)

Abstract

The objective of this study to find out the effect of gelatine addition as a stabilizer on acidity, pH, water holding capacity, and syneresis of yogurt. The material of these research were yogurt made from skim milk with 14% of total solid, yogurt starter which combination of Lactobacillus bulgaricus and Streptococcus thermophillus (1:1), and gelatine as a stabilizer. The method was experiment using Randomized Block Design, which the factor was the gelatine percentage (w/v) of 0 % (G0), 0.2% (G2), 0.4 % (G4), and 0.6 % (G6). The observed variables were syneresis, water holding capacity, acidity, and pH. Data was subjected to analysis of variance followed by Duncan’s Multiple Range Test. The result of analysis variance showed that the addition of gelatine did not gave  a significant effect (P>0.05) on acidity, significant effect (P<0.05) on pH and highly significant effect (P<0.01) on syneresis and water holding capacity of yogurt. It was concluded that the addition of gelatine as a stabilizer influences pH, water holding capacity and syneresis but gave no influence acidity of yogurt. The addition of 0,6% gelatine as a stabilizer could produce yogurt with low syneresis, high water holding capacity, and the normal pH. Keywords: Yogurt, gelatine, acidity, pH, water holding capacity, syneresis
Potensi Madu dalam Meningkatkan Kualitas Minuman Kefir Yurliasni Yurliasni; Zuraida Hanum; Ridha Hikmawan
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 1 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (632.954 KB) | DOI: 10.21776/ub.jitek.2019.014.01.6

Abstract

Suatu penelitian telah dilakukan tentang manfaat madu sebagai salah satu senyawa yang dapat meningkatkan kualitas kefir. Tujuannya adalah ingin mengetahui pengaruh penambahan madu tehadap kualitas kefir sebagai minuman yang bersifat terapeutik. Rancangan Acak lengkap pola faktorial digunakan dalam penelitian ini yang terdiri dari dua faktor masing-masing faktor A adalah persentase starter yang terdiri dari     2 level yaitu 7,5 dan 15%, faktor B adalah persentase madu yang terdiri dari  3 level yaitu  0, 4 dan 8%  serta setiap perlakuan diulang sebanyak 3 kali. Parameter yang diamati antara lain pH, kadar protein dan kadar antioksidan. Hasil penelitian menunjukkan bahwa penggunaan madu berpengaruh sangat nyata P (<0.01) terhadap pH kefir dan kadar  protein serta meningkatkan kadar antioksidan. Terdapat interaksi antara persentase starter dan madu pada level  masing-masing 15 %  dan 4 %. Hasil analisis menunjukkan bahwa penambahan madu mampu menigkatkan nilai pH pada kisaran 3,60 sampai 3,77, pada level starter 7,5 dan 4 % madu. Interaksi antara level starter dan madu berpengaruh terhadap kadar protein,  dan  terjadi peningkatan kadar antioksidan pada penambahan madu 4%. Berdasarkan hal tersebut dapat disimpulkan bahwa madu merupakan bahan yang sangat potensial dalam meningkatkan kualitas kefir sebagai minuman fermentasi pada level 15% starter dan 4% madu
Kualitas Dadih Susu Kambing yang Diinkubasi pada Berbagai Macam Bambu Meinar Dwi Sulinda Wijayanti; Imam Thohari; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.469 KB) | DOI: 10.21776/ub.jitek.2016.011.01.3

Abstract

The objective of this research was to determine the best bamboo that can be used in the manufacture of dadih among apus, ori, betung and black bamboo based on acidity, protein content, pH and total of microorganisms of goat milk dadih. The materials used in this research was the dadih made from ingredients such as goat milk, banana leaf and bamboo. The methods used in this study was experiment with 4 treatments and 4 replications the data were analyzed by ANOVA, if there were a significantly different continued by Duncan's multiple range test. The result showed that the kind of bamboo gave highly significant different effect (p<0,01) on acidity, protein content, pH and total of microorganisms. According to the value of acidity, protein content, pH and total of microorganisms, it can concluded that the use of bamboo ori gave the best result in performance of dadih that the average of acidity was 0.37 ± 0.02%; protein content was 4.82 ± 0.13%; pH was 6.47 ± 0.05 and total of microorganisms was 6.298 ± 0.62072 Log cfu/mL.
The Optimum Concentration of Lime Juice as Acidifier on Mozzarella Cheese Manufacturing Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (99.132 KB)

Abstract

The objectives of current research were to study the potency of lime juice as acidifier on Mozarella cheese physical quality. The method used in this research was completely randomized design. The experiment of variation of lime juice was repeated 4 times including 6 treatments were : L1=1.5%, L2=1.6%, L3=1.7%, L4=1.8%, L5=1.9% and L6=2.0% (v/v). The variables  were rendement, meltability, strechability, and elasticity. Variation analysis on rendement, stretchability, and elasticity of Mozarella cheese showed that the use of those lime juice concentration gave no significant difference (P>0.05). However, those treatments gave significant different (P<0.05) on meltability of Mozarella cheese. The range of cheese rendement was about 11.00-11,93%. The highest meltability was on 1.9% concentration of lime juice. Therefore, it could be concluded that 1.9% concentration of lime juice was better for making Mozarella cheese as the highest value on rendement, meltability, strechability than the other concentration.   Keywords: lime juice, Mozarella cheese
Microencapsulated Mixture of Fish Oil and Fortified in Ice Cream Pontjo Tri Andajani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.305 KB) | DOI: 10.21776/ub.jitek.2016.011.02.1

Abstract

In recent years there has been considerable efforts to rearrange fatty acids composition of dairy products to improve the long-term health of consumers. One of the efforts is to fortify essential fatty acids in ice cream. The objective of this study was to find out the fatty acids profile of either Selaroides spp, Clarias sp and Thunnus sp fish oil, microencapsulated fish oil and ice cream fortified with this fish oil mixture. Selaroides spp, Clarias sp and Thunnus sp used as raw material were obtained from Palu, Central Sulawesi. The study was caried out using Nested Block Design as the experimental design. The microencapsulated fish oil was prepared using freeze drying and spray drying method. The variables measured were fatty acids profile, microencapsulated fish oil and ice cream fortified with microencapsulated fish oil. The research results showed that SFA, MUFA and PUFA contents of fish oil mixture of Selaroides spp and Clarias sp using freeze drying method were 53.74%, 32.20% and 1.91%, while using spray drying method were 61.30%, 38.70% and 0% (not detected), respectively. It can be concluded that freeze drying method from the point of view of total PUFA is the best method for mincroencapsulation process of this fish oil mixture. Fortification of 15 g (w/w) microencapsulated fish oil in ice cream could reduced SFA and increased the MUFA and PUFA.
Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat Djalal Rosyidi; Agus Susilo; Rachmat Muhbianto
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (120.903 KB)

Abstract

The research materials were 75 broiler chickens of 1 day old and feeds. The research employed five treatments, namely (P0: feed without addition of fermented shrimp meal, P1: feed with 5 % addition of fermented shrimp meal, P2: feed with 7.5 % addition of fermented shrimp meal, P3: feed with 10 % addition of fermented shrimp meal, P4: feed with 12.5 % addition of fermented shrimp meal. Every treatment was repeated 3 times, with 5 chickens respectively. Variables of this research were Water Holding Capacity (WHC), cooking loss and tenderness of broiler meat. Data were analyzed by completely randomized design, if there was a significant effect, it was followed by Duncan’s Multiple Range Test (DMRT). The result of this research showed that the use of fermented shrimp meal in broiler feed can improve WHC, degrading cooking loss and improving tenderness of broiler meat.   Keywords : Water holding capacity, cooking loss, tenderness
Potential Microbial Contamination on Kebab Meat in the Area of University of Muhammadiyah Malang Bayu Etti Tri Adiyastiti; Rio Lingga; Syaiful Arifin; Listiari Hendraningsih
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1069.598 KB) | DOI: 10.21776/ub.jitek.2019.014.02.5

Abstract

The aim of this research was to find the safety level of consuming kebab meat in the University of Muhammadiyah Malang campus area in terms of the number of microbial total plate count, Salmonella, E. coli, and S. aureus. The research was conducted with 2 treatments and 2 replications. The first observation was done during the outlet opening time and the second observation was around 8 hours after or when the outlet was going to be closed. Each treatment was sampled at 4 kebab outlets with different brands in the UMM area, so the total was 16 samples for laboratory analysis. The sample is directly pack in sterile bag, labeled sample code and bring them to the laboratory. The sample was taken to microbiology analysis in laboratory. The result showed the number of bacteria of 2 outlets with contamination levels exceeding the maximum limit set by Indonesia National Standards (SNI). The highest total bacteria count is owned by 4th outlet which is 2, 2×105± 0, 85×105 CFU/gram (daytime) and 4 4, 3×105± 2, 97×105 CFU/gram (night). The lowest Total bacteria is owned by 1st outlet, neither daytime nor evening bacterial colonies are found. Identification Salmonella, E. coli, and Staphylococcus aureus for all outlets are negative. The conclusion of this study is that two of the four kebab outlets in the UMM area was detected the bacteria total counts above of the contamination limit set by SNI 7388: 2009 and all of kebab’s meat were negative identified or did not contain Escherichia coli, Staphylococcus aureus, and Salmonella.
Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer Herly Evanuarini; Nurliyani Nurliyani; Indratiningsih Indratiningsih; Pudji Hastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.316 KB) | DOI: 10.21776/ub.jitek.2016.011.02.6

Abstract

Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.
The Effect of Cow’s Milk Substitution with Soybean’s Milk and The Concentration Rate of Ananas comosus Extract Addition to Cottage cheese Physical and Chemical Quality Firman Jaya; Didik Kusumahadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (106.468 KB)

Abstract

The objective of current study was to find out effect of cow’s milk substitution with soybean’s milk and the concentration rate of Ananas comosus extract addition to produce cottage cheese. The results of Ananas comosus addition and milk proportion showed that the highest protein content, moisture content, rendement were 12.773% , 85.775%, 4,748 and 15.773, respectively. While the L (lightness) value, a (redness) and b (yellowness) were 12.773, 12.773 and 22.648, respectively. Keywords : cow’s milk, soybean’s milk, Ananas comosus, cottage cheese
Pengaruh Perlakuan Imbangan Garam dan Gula Terhadap Kualitas Dendeng Paru-Paru Sapi Fadimas Pursudarsono; Djalal Rosyidi; Aris Sri Widati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 1 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (394.995 KB) | DOI: 10.21776/ub.jitek.2015.010.01.5

Abstract

The aim of this study was to determine the effect of concentration salt and sugar of dried lung quality. The material used in this research was the dried lung with different salt and sugar concentration as the treatments. The method of this research was factorial experiment with Completely Randomized Design by using two factors. The treatments were different salt concentration (2.5% and 5%) with different sugar concentration (20%, 30% and 40%). Data was analyzed with ANNOVA and continued with Duncan’s Multiple Range Test (DMRT). Variables tested were water level, protein content, fat, water activity and pH. The result showed that salt addition gave highly significant effect (P<0.01) on water level but not significant (P>0.05) on protein, fat, water activity and pH. The result showed that sugar addition gave highly significant effect (P<0.01) on water level but not significant (P>0.05) on protein, fat, water activity and pH. The experiment result indicated that the optimum concentration of salt was 2.5% with concentration of sugar 20% to making dried lung.

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