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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 Quality of Rambak Cracker from Rabbit Skin (Water Content and Swelling Power) using The Different Technique of Fur Picking Dedes Amertaningtyas; Masdiana Ch. Padaga; Manik Eirry Sawitri; Abdul Manab; Khothibul Umam Al-Awwaly
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (76.15 KB)

Abstract

This objective of this researchwas to compare the different technique of fur picking (liming and boiling) inthe quality rambak cracker from rabbit skin on water content and swelling power.Materials of this research were 20 drying rabbit skin 5 – 6 months old. The tTest was using to compare the different technique of fur picking. Theindependent variables of this research were water content and swelling power onrambak cracker from rabbit skin. The result showed that the different techniqueof fur picking had highly significant effect (P<0.01) on water content and  expanding rate. The best result was limingtechnique of fur picking. It had the following properties: Water content of 1.5922% and expending rate of 855.3798 %. The conclusion showed that the use limingof 4% produced high quality of rambak cracker from rabbit skin or anotheranimal skin (cow, buffalo, chicken or fish). Keywords: rambak cracker, rabbit skin, water content,expanding rate
The Effects of Using Seaweed (E. Cottonii) on Physical Quality and Organoleptic of Chicken Nuggets Djalal Rosyidi; Aris Sri Widati; Joko Prakoso
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 (121.598 KB)

Abstract

This research was experimental method with Completely Random Design.  Seaweed used to chicken nuggets in the vary concentration, namely: 0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4). The observed variables were texture, water holding capacity (WHC), pH, and organoleptic quality of chicken nuggets. Collected data were analyzed using analisys variation method and followed by Duncan analysis if the result on the previous analysis showed significant difference. The  result  showed  that  chicken  nuggets  using  seaweed  gave highly significant effect  (P<0.01) on  texture, WHC, pH, and   organoleptic quality. The best result was chicken nuggets made with used of seaweed  10%;  7.97 N of texture; 4.50% of WHC; 6.16 of pH; 6.98 of texture organoleptic score; and 6.26 of taste organoleptic score. The conclusion of this research was the using of seaweed to chicken nuggets gave a significant effect on  texture, WHC, pH, and organoleptic quality. Based on the result, it suggested that using 10% of seaweed to make chicken nugeets.   Keyword : water holding capacity, chicken nuggets, seaweed
Kualitas Mayonnaise Menggunakan Sari Belimbing Wuluh (Averrhoa Bilimbi L.) Sebagai Pengasam Ditinjau dari Kestabilan Emulsi, Droplet Emulsi dan Warna Dikho Aula Prasetya; Herly Evanuarini
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 (761.006 KB) | DOI: 10.21776/ub.jitek.2019.014.01.3

Abstract

Penelitian ini bertujuan untuk menentukan persentase penggunaan sari belimbing wuluh (Averrhoa bilimbi L.) terbaik sebagai pengasaman pada mayonnaise berdasarkan kestabilan emulsi, droplet emulsi dan warna. Materi yang digunakan adalah mayonnaise yang dibuat dari kuning telur sebagai emulsifier, minyak kedelai, sari belimbing wuluh (SBW) sebagai pengasam, garam, gula, lada dan mustard. Metode penelitian adalah percobaan laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan dalam penelitian ini terdiri dari P0 sebagai kontrol tanpa penambahan SBW, P1 (5% SBW), P2 (10% SBW), P3 (15% SBW), dan P4 (20% SBW). Data dianalisis dengan analisis ragam (ANOVA) dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD) jika ada perbedaan. Hasil penelitian menunjukkan bahwa penggunaan sari belimbing wuluh memberikan perbedaan yang sangat nyata (P <0,01) pada kestabilan emulsi, droplet emulsi dan warna. Hasil rata-rata pada kestabilan emulsi adalah 90,30%; 90,44%; 80,32%; 76,23%; 70,39%. Rata-rata diameter droplet emulsi mayonnaise adalah 1,10-12,67 µm, 2,14-21,69 µm, 2,74-21,69 µm, 3,03-36,60 μm, 2,26-38,97 µm. Rata-rata warna P0, P1, P2, P3 dan P4 pada warna Lightness (kecerahan) adalah 50,12; 51,53; 52,90; 55,00; 56,61, pada warna a * (kemerahan) adalah 20,35; 19.23; 18.41; 17.58; 15,76, dan warna b * (kekuningan) 35,74; 33,74; 32,21; 31,12; 29,29. Penelitian ini menyimpulkan bahwa penggunaan 5% sari belimbing wuluh pada pembuatan mayonnaise menghasilkan mayonnaise terbaik berdasarkan kestabilan emulsi, droplet emulsi dan warna. 
Pengaruh Penambahan Tepung Sagu pada Yoghurt terhadap Sifat Fisik Es Krim Yoghurt Ika Ayu Wijayanti; Purwadi Purwadi; Imam Thohari
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 (322.607 KB) | DOI: 10.21776/ub.jitek.2016.011.01.4

Abstract

The purpose of this research was to determine the best concentration of adding sago flour in yoghurt based on viscosity, overrun, melting rate and total solid of yoghurt ice cream. The experiment was designed by Completely Randomized Design (CRD) using four treatments were 0 %, 2 %, 4 %, 6 % from volume of fresh milk and four replications. The data were analyzed by using Analysis of Variance (ANOVA) and continued by Duncan’s Multiple Range Test (DMRT). Result of this research showed that concentration of adding sago flour in yoghurt gave highly significant difference effect (P<0.01) on viscosity, overrun, melting rate and total solid of yoghurt ice cream. It can be concluded that the adding of sago flour 2% in yoghurt gave the best result with the viscosity was 1750.75 cP, overrun was 25.14%, melting rate was 39.13 minutes/50 g, total solid was 36.20% and gave the best quality of yoghurt ice cream.
The Effect of Frying Temperature and Time on the Physical and Chemical Qualities of The Restructured Goat Meat Trimming Rini Mastuti
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 (138.447 KB)

Abstract

The using of frying method at different temperature and time of frying could affect the physical and chemical qualities of the processed meat product. The aim of study was to obtained the best quality of restructured goat meat trimming for the physical and chemical point of view. The research was designed in Randomized Block Design. The raw restructured goat meat trimming product that used in the experiment was used 0.5% carragenan. The product was used in the experiment were frying temperature, namely, 150±20C and 160±20C, and the frying time of 2, 4 and 6 minutes, respectively. The results showed that frying a 1500C for 6 minutes could produce the best fried restructured meat in which contained of 48.89% protein, 16.87% fat, 26.06% moisture content, 74.236% amino acid content, with a binding strength of 15.90 N.   Keywords : frying, protein content, binding strength, fat content,  moisture content
The Effect of Different Starter Cultures of Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 on the Physicochemical and Microbial Qualities of Fermented Goat Milk Widodo Widodo; Aryo Pujo Sakti; Ari Surya Sukarno; Endang Wahyuni; Nurliyani Nurliyani
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 | DOI: 10.21776/ub.jitek.2019.014.02.1

Abstract

The utilization of starter cultures is vital for dairy fermentation industries. Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 have been isolated from goat milk and were demonstrated to acidify goat milk during fermentation. This study was conducted to compare the physicochemical and microbial qualities of goat milk fermented using these starter cultures either as a single starter or combined in goat milk. The treatments were L. paracasei M104 (Lp) and P. pentosaceus M103 (Pp) as single starter culture fermentation and combined (Lp/Pp) fermentation at a ratio of 1:1 at 6% inoculation (v/v). For control treatment, goat milk was fermented using yogurt starter, i.e., a combination culture of Streptococcus thermophilus and L. bulgaricus (St/Lb) at a ratio of 1:1 at 6% (v/v). The fermentation was performed by incubating the inoculated goat milk at 37°C for 18 h. The pH and degree of acidity were measured every 2 h during the fermentation process, whereas the physicochemical (pH, degree of acidity, lactose, protein, and viscosity) and microbial (total lactic acid bacteria/LAB) qualities were measured after the fermentation process. Data analysis revealed that the different starter cultures had no significant effect (P > 0.05) on the pH and degree of acidity, lactose and protein content, viscosity, and total LAB content. The goat milk fermented in this study had an average pH of 4.41 ± 0.11 and a degree of acidity of 1.26 ± 0.05%, a lactose content of 5.47± 0.80%, a protein content of 6.69± 1.52%, a viscosity of 1217 ± 395 cP, and a total LAB content of 9.57 ± 1.49 log CFU/mL. In conclusion, goat milk fermented using both single and combined starter cultures of L. paracasei M104 and P. pentosaceus M103 exhibited similar physicochemical and microbial qualities and required longer fermentation time compared with the control.
Potensi Teknologi Medan Pulsa Listrik untuk Memperbaiki Kualitas Daging: Sebuah Ulasan Khothibul Umam Al Awwaly
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 (339.317 KB) | DOI: 10.21776/ub.jitek.2016.011.02.2

Abstract

New and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. One of the new technologies was pulsed electric fields technology. However, the successful application of this technology was in the liquid food substances like fruit juice and milk. Recently, an attempt have been tried to use the pulsed electric fields for semi solid and solid material like meat and meat products. Application of pulsed electric fields in the meat sector could improve the quality of meat, for example the meat tenderness, water holding capacity and microbial count of meat. This paper outlines principles and application range of this technology which have shown potential benefit for improving meat quality.
Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce Khothibul Umam Al Awwaly; Aris Sri Widati; Vina Rahmadani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of this study was to know the difference between Etawah crossbreed goat meat sauce and Boer crossbreed goat meat sauce evaluated on N-amino, protein, and total glucose.The material used in the research were meat sauce from Etawah crossbreed goat and Boer crossbreed goat. The result showed that the different species of goat statistically gave  no significant  effect (P>0.05) on N-amino, protein and total glucose of goat meat sauce. Boer crossbreed meat sauce tend higher than Etawah crossbreed meat sauce. Boer crossbreed meat sauce has characteristic as follows: 1.02± 0.02% on N-amino, 6.33±0.15% on protein, and 12.64±0.22% on total glucose. Etawah crossbreed meat sauce has characteristic as follows: 0.94±0.01% on N-amino, 5.28±0.16% on protein, and 11.56±0.25% on total glucose. The best treatment on meat sauce was using Boer crossbreed meat.   Keywords: Etawah crossbreed goat, Boer crossbreed goat, meat sauce
The Effect of Kluyveromyces Lactis Starter Concentration and Fermentation Time to the Physicochemical and Functional Properties of Egg White Powder Andry Pratama; Wendry Setiadi Putranto; Kusmajadi Suradi; Robiatul Adawiyah; Risanawati Risanawati; Chintia Ninda
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 (773.82 KB) | DOI: 10.21776/ub.jitek.2019.014.02.6

Abstract

The process of making egg white powder would determine the qualities of the product. One way to maintain the qualities of the egg white powder could be done through egg white fermentation prior to drying. This research aims to understand the effect of Kluyveromyces lactis fermentation on egg white at different starter concentrations and fermentation time to the physicochemical and functional properties of the egg white powder. The research is conducted in a completely randomized design experiment with nested treatment. The K. lactis starter concentrations were divided into 3 groups (P1 = 0.2%; P2 = 0.4%; and P3 = 0.6%), and the fermentation times were divided into two groups (W1 = 12 hours; and W2 = 24 hours), with all treatments were repeated four times and nested on the starter concentration. The results showed that concentration K. lactis starter concentration and fermentation time did not give significant effect to the physicochemical and functional (pH, yield, solubility, water, ash, and carbohydrate content, and colours (L*, a*, b*)) properties, but increase the protein content of the egg white powder. The research concludes that egg white fermentation with 0.6% Kluyveromyces lactis concentration for 24 hours gave the best physicochemical and functional properties of the egg white powder.
Pengaruh Umur Pemanenan Madu di Areal Tanaman Kaliandra terhadap Aktivitas Enzim Diastase, Hidroksimetilfurfural (Hmf) dan Keasaman Sri Minarti; Firman Jaya; Lilik Eka Radiati; Jamilah Jamilah
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 (220.097 KB) | DOI: 10.21776/ub.jitek.2016.011.02.7

Abstract

The goal of this study was determine the influence of honey harvesting age in the area of the calliandra plant to diastase enzyme activity, hidroxymetilfurfural (HMF) and acidity. The method of this study was experiments (RAL) with 3 treatments and five replication. The observations of this study were P1 (honey harvested in 11 days), P2 (honey harvested in 14 days), and P3 (honey harvested in 17 days). The variable in this study is the activity of diastase enzyme, hidroxymetilfurfural (HMF) and acidity. Data of this study were analyzed with the Range Analysis (ANOVA), if there is a significant difference between treatments, analysis of data was continued with the Smallest Real Difference Test (BNT). The results of this study showed that the honey harvesting age gave significant effect (p<0.01) on diastase enzymes activities, hidroxymetilfurfural and acidity. As a conclusion, honey harvesting age influences the quality of the activity of the diastase enzyme, hidroxymetilfurfural and acidity. The best content of diastase enzyme, was found in P3 treatment that is generated in 17th day of harvesting with the value 11.12 DN due to it was longer in the nest before harvested. The best content of hidroximetilfurfural was found in P3 with the value 4.48 mg/kg and the best content of acidity honey was found in P3 with the value 28.42 NaOH/kg.

Page 13 of 53 | Total Record : 521

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