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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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Evaluasi Sifat-Sifat Kolagen Tulang Broiler pada Penerapan Kombinasi Proses Berbeda Muhammad Irfan Said; Hajrawati Hajrawati; Mulyanti Munda
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (648.261 KB) | DOI: 10.21776/ub.jitek.2017.012.02.5

Abstract

Collagen is one of the protein derivative products that can be produced by hydrolysis process. Collagen proteins found one of them in bone cattle. The protein is strongly bound to minerals in bone. The process of collagen extraction of bone requires a special method. One of them is demineralization process. The combination of several process methods allows collagen to have different properties. This study aims to evaluate the properties of collagen extract produced from broiler bone in the application of a combination of different processes. The study was used a major sample of composite bone from broiler. The main ingredient is using acetic acid (CH3COOH 1M). The applied treatment was a combination of the use of CH3COOH concentration levels (8%, 10% and 12%) with the length of process (24 and 48 hours)[B1] . The data were analyzed by ANOVA using the basic design of Completely Randomized Design (CRD) factorial pattern. Parameters observed included yield, gel strength, viscosity and pH. The results showed that the difference of concentration had significant effect (P<0,05) to pH and viscosity, but no significant effect (P> 0,05) to yield and gel strength. The process length had significant effect (P<0,05) to pH, but to yield, gel strength and viscosity had no significant effect (P>0,05). Application of 10% CH3COOH concentration with a 24 h process length showed better properties in collagen-based composite bone of broiler.  [B1]Variables measured?
The Effect of Tallow As Lipase Inducer on Total of Aspergillus Niger, Lipolitic Activity and Lipase Yield Manik Eirry Sawitri; Abdul Manab; Khotibul Umam Al Awaly; Rista Nur Diningtyas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.942 KB)

Abstract

The objectives of this research was to determined of tallow addition with different concentration as lipase Aspergillus niger inducer to total of A. niger, lipolitic activity and lipase yield. The result showed that tallow addition as inducer in the lipase A. niger production gave no significant effect on total of A. niger (5.3 x 107 – 1.7 x 108 cfu/gram) in the medium. Tallow addition gave a highly significant effect on lipolytic activity and yield of lipase A. niger. Lipolytic activity ranged between 32.0354 – 53.1197 U/mg protein, while the yield of lipase was 6.6418–7.8941 µg/ml. The conclusion of this research was the addition of tallow for 8% as the lipase inducer of A. niger on lipase production was  more effective to obtain the optimal result. Keywords : Tallow, lipase, inducer, Aspergillus niger
Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing Djalal Rosyidi; Purwadi Purwadi; Fondha Teguh Eko Harjono
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.396 KB)

Abstract

Data collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering Laboratory Centre Food and Laboratory  Gadjah Mada University Yogyakarta. The objective of this research was to know the best concentration of Sunkist orange fruit juice with direct acidification in Mozzarella cheese manufactured considered on yield, protein content, moisture content, stretchability and meltability. Hopefully the result would support in producing cheese earlier and better quality processed with direct acidification from Sunkist orange fruit juice. Method of this research was experiment used Completely Randomized Design and repeats four times. The treatment was Sunkist orange fruit juice concentration of 3% (P1), 3.5% (P2), 4% (P3) and 4.5% (P4) from milk volume. Variables measured would be yield, protein content, moisture content, stretchability and meltability. The data were analyzed by analysis of variance and  Duncans Multiple Range Test. The result showed that Sunkist orange fruit juice did not give significant different effect (P>0.05) on yield, stretchability and meltability, in the otherwise give highly significant different effect (P<0.01) on protein and moisture content of Mozzarella cheese. The conclusion of this research was the Sunkist orange fruit juice concentration of 3% was the best concentration and suggested to use on Mozzarella cheese manufacturing.   Keyword : Mozzarella cheese, orange fruit.
Mutu Organoleptik dan Total Bakteri Asam Laktat Yogurt Sari Jagung dengan Penambahan Susu Skim dan Karagenan Premy Puspitawati Rahayu; Ria Dewi Andriani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 1 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (511.12 KB) | DOI: 10.21776/ub.jitek.2018.013.01.4

Abstract

The objective of this research was to analyze sensory evaluation quality and total lactic acid bacteria of corn yogurt added with skim milk and carrageenan. This research used experimental laboratory method with completely randomized design and four replications. The treatment used were skim milk with concentration (2.5; 3; 3.5% b/v) dan carrageenan (0.5; 0.75; 1 % b/v). The result showed that the treatment gave significant different effect (p <0,05) on sensory evaluation quality from texture aspect; the addition of various concentrations of skim milk, and carrageenan concentrations, and the interaction did not give a different effect (p>0.05) on the total lactic acid bacteria, organoleptic (aroma and color). The addition of various of skim milk, and carrageenan concentrations gave total of total lactic acid bacteria, organoleptic (color, aroma and texture) was 2.83 x 108-4.4 x 108 CFU/ml; white to yellowness; acidness to acid; and thickness to thick. The best treatment of this research is the addition of skim 5% and carrageenan 0.75% with total lactic acid bacteria 4.4 x 108, the aroma is acidness, the color is yellowness, the texture is thickness. It could be concluded that the addition of skim milk and carrageenan in corn yogurt production can be accepted by consumers and increase the activity of lactic acid bacteria 
Water Holding Capacity (WHC), Protein and Moisture Content on Different Concentration of Ginger (Zingiber Officinale Roscoe) Extract and Soaking Time Akhadiyah Afrila; Budi Santoso
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.101 KB)

Abstract

The aims of this research was to study the effect of different concentration of ginger extract and soaking time to produce beef meat on WHC, protein content, and moisture content. This study was carried out factorial type of Randomized Complete Design. Factor 1 was ginger extract (J) : (j1) 0%, (J2) 5%, (J3) 10%, and factor 2 was soaking time (P): 5, 10, and 20 minutes. All treatments was replicated in three times, and if three was significant different, it would be tested using BNT. The research result showed that the higher of ginger extract concentration and the longer soaking time, the higher of WHC, protein content, and moisture content. 10 % ginger extract and 20 minutes gave the best result on WHC, protein content, and moisture content. Key Words : Dendeng, Ginger, Soaking Time, WHC, Protein, Moisture Content
Protein Profile of Fresh Cheese with Lime Juice as Acidifier Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

A researh about the making of fresh cheese used lime juice as an acidifier compared to citric acid has been done. The research was aimed to learn the potency of lime juice as acidifier in the making fresh cheese and to know about its protein profile. The experiment was designed by completely randomized design. Those treatments were : A1 = the use of lime juice 0.5 % (v/v), A2 = the use of citric acid 0.05 % (w/v) and A3 = the use of 0.25 % lime juice + citric acid 0,025 %. Variation of those acidification treatment didn’t show any defference on protein profile of fresh cheese, which showed by 8 benz of three treatment with have molecule wheight 17.14; 20.51; 27.92; 36.22; 44.05; 50.11; 53.45, and 102.32 Kda, respectively. The result of the using lime juice, citric acid, and both combination relatively proved same profile. Keywords : protein profile, fresh cheese, lime juice, acidifier
Karakteristik Fisik dan Kimia Cincau Tiruan dari Kulit Buah Naga Merah (Hylocereus polyrhizus) Nela Agustin Kusuma Wardani; Putri Tari Indriani; Dinda Ina Sarinastiti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 2 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (567.928 KB) | DOI: 10.21776/ub.jitek.2018.013.02.4

Abstract

Kulit buah naga merah (Hylocereus polyrhizus) ini memiliki persentase 30-35 %  dari berat buahnya dan seringkali hanya dibuang. Kulit buah naga merah merah mengandung zat warna alami antosianin yang cukup tinggi, vitamin C,  vitamin E, vitamin A, alkaloid, terpenoid, fenolik, karoten, serat dan pektin. Berdasarkan kandungan dari kulit buah naga merah ini dimanfaatkan sebagai pangan fungsional yakni cincau tiruan. Penelitian bertujuan mengetahui karakteristik fisik dan kimia cincau tiruan kulit buah naga merah. Beberapa senyawa yang ditambahkan dalam pembuatan cincau tiruan mempengaruhi karakteristik cincau tiruan sehingga perlu dilakukan analisa fisik dan kimia pada cincau tiruan kulit buah naga merah. Pembuatan cincau tiruan dibuat dari sari kulit buah naga merah dengan penambahan karagenan, CMC – Na, gula dengan perbandingan 1,5:1:0,5. Cincau tiruan dianalisa karakteristik fisik ( pH, total padatan terlarut, warna dan sineresis) dan karakteristik kimia (lemak, protein, air, abu, karbohidrat dan serat kasar). Karakteritik fisik pada cincau tiruan dari kulit buah naga merah didapatkan nilai pH 7,54 ± 0,02, total padatan terlarut 9,32%, warna (L 35,23%±0,64, a+ 8±1,25, b+ 2,33±0,32 dan sineresis 24 jam 6%±0,00, 48 jam 6,30%±0,00, 72 jam 10,28±0,00. Karakteristik kimia pada cincau tiruan dari kulit buah naga merah didapatkan nilai kadar lemak 0,26%±0,00 , protein 4,35%±0,00, air 94,44%±0,00, abu 0,48%±0,00,  karbohidrat 0,48% ±0,00  dan  serat kasar 1,63% ±0,00. 
Effect of Roasting Time In Microwave To Physical Quality Of Chicken Steak Nazhar Vernanta. Billy Rasyad; Djalal Rosyidi; Arisi Sri Widati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (95.01 KB)

Abstract

The purpose of this research was to know effect of roasting time on chicken steak using microwave based on physical quality (pH, texture and WHC). The material of research was steak of broiler breast. The treatments of roasting time were 3 minutes (T3), 4 minutes (T4), 6 minutes (T6) and 10 minutes (T10). The experiment design of this research was with Completely Random Design (CRD). The data was analyzed by Analysis of variance (ANOVA) followed by least significanced  there was significant differences between samples. The results showed that the roasting time for 10 minutes gave significant effect (P<0.01) on steak texture. Whilst the roasting time of 3 minutes, 4 minutes and 6 minutes gave no significant effect (P>0.05) on pH and WHC. It can be concluded that roasting time using microwave for 10 minutes was the best treatment to improve chicken steak texture and this may lead to produced good physical quality steak . Key words : Chicken steak, roasting time, physical quality
Trial of Lime Juice on Mozzarella Cheese Making Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.105 KB)

Abstract

This research which had a purpose for studying a potency of lime juice as acidifier in the making of Mozzarella cheese was done to know its influence on Mozzarella cheese physical quality. The method used in this research was Completely Randomized Design. Optimum concentration lime juice as acidifier for making Mozzarella cheese repeated 6 times had variation treatment, including : P1 = 0.5%, P2 = 1.0%, P3 = 1.5%, and P4 = 2.0% (w/v). All variables examined were rendement, meltability, stretchability, and elasticity. Variation analysis on rendemnet and strechability of Mozzarella cheese showed that those variation  of lime juice gave no significant difference effect (P>0,05) on Mozzarella cheese physical quality. But, those treatments gave very significant difference effect (P<0,01) on meltability and gave significant difference (P<0,05) on elasticity Mozzarella cheese. The range of result of cheese rendement was about 11,76-12,17%. The highest meltability was resulted from the use of 2.0% lime juice and its value was 8,57. The highest elasticity was from the highest concentration of lime just 2,0% and its value was 63,64% and based on statistic gave significant defference (P<0,05) compared with other concentration.   Keywords : lime juice, Mozzarella cheese, acidifier
Yogurt Tinggi Antioksidan dan Rendah Gula dari Sari Buah Apel Rome Beauty dan Madu Nita Maria Rosiana; Titik Khoiriyah
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 2 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2018.013.02.2

Abstract

Diabetes mellitus adalah karena gangguan metabolisme, terutama kadar gula darah yang tinggi. Salah satu cara untuk menangani pasien dengan diabetes mellitus tipe 2 dengan modifikasi pola makan dan kontrol gula darah. Penelitian ini bertujuan untuk menguji ekstrak apel rome beauty dan madu pada yogurt sebagai makanan untuk pasien dengan diabetes mellitus tipe 2. Desain penelitian yang digunakan adalah Rancangan Acak Kelompok dengan dua faktor. Salah satu faktornya adalah variasi ekstrak apel rome beauty dengan 3 tingkatan yaitu A1 = 10%; A2 = 15%; dan A3 = 20%. Faktor B adalah variasi madu dengan 2 level yaitu B1 = 2,5%; dan B2 = 5%. Ada 6 total sampel dengan 4 ulangan. Hasilnya menunjukkan bahwa semakin tinggi penambahan extrak apel dan madu maka semakin tinggi aktivitas antioksidan dan total gula. Perlakuan terbaik adalah A3B2 (20% ekstrak apel dan 5% madu dengan aktivitas antioksidan 32,83%, 4,69% gula total dan panelis agak menyukai ygurt ini

Page 15 of 53 | Total Record : 521

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