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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 Effect of Egg Yolk Chicken Utilization In Fat Liquoring Process to Tensile Strength, Elongation at Break, Water Absorption and Shank Skin Leather Stitch Tear Strength of Combination Tanning (Chrome – Tannine) Mustakim Mustakim
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 (113.058 KB)

Abstract

The aim of this research were to examine level of egg yolk chicken utilization that effective in fat liquoring process to tensile strength, elongation at break, watter absorptin and stitchtear strength of combination tann (Chrome – tannine) of shank skin. The material used were fresh shank skin which seven week old, fresh egg with prserved for not more seven days. Data analyse used  in this study was complete randomice desaign (CRD). The research treatment was level of egg yolk utilization that are 5 % (P1), 7,5 % (P2), 10,0 % (P3) and 12,5 % (P4). Each treatment repeated four times, and the control using 6,0 % paradol HISN oil (%age calculated from the weight of wet blue). The result shown that rates of tensile strength of P1, P2, P3, P4 respectively were 67,93, 88,09, 89,31, 70,00 kg/cm2. Elongation at break by 24,5, 29,5, 30,0, 28,0 %. Watter absorption by 181,54, 146,20, 132,81, 132,56 %, and stritchtear strength by 43,00, 63,80, 69,50, 60,98 kg/cm. The utilization level of egg yolk 10 % could produce a better tensile strength and elongation at break, watter absorption and stitchtearstrength. It was suggested for used as fat liquoring agent in tanning process shsnk., skin leather. Keywords : Fat liquoring, Tensile strength, Elongation at break, Watter absorbtion,Stitchtear strength
Functional Properties of Casein Added with Catechin Extracted from Cocoa Husk Premy Puspitawati Rahayu; Djalal Rosyidi; Purwadi Purwadi; Imam Thohari
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 (814.687 KB) | DOI: 10.21776/ub.jitek.2019.014.02.7

Abstract

Casein is one of the major protein components in milk. Its functional properties allow casein to be preferred by the consumers. In addition, casein could be collected as bioactive compositions to be added to food. The purpose of this study was to observe the functional properties of casein added with catechin from cocoa husk in terms of emulsions, emulsion activity, foaming, solubility, and sedimentation. The treatment was carried out by using a completely randomized experimental design (CRD) method with five treatments of different catechin concentrations (control; 0.5%; 1,0%; 1,5%; 2%). The results of the study were analyzed with analysis of variance and followed with least significant difference (LSD) test. The different catechin concentrations gave a highly significant effect on emulsion stability, foaming and sedimentation and didn’t give a significant difference in solubility and emulsion activity between the five treatments. The best treatment in this research was at 2% catechin addition.
Pengaruh Penggunaan Onggok dan Ampas Tahu Terfermentasi Mix Culture (Aspergillus niger dan Rhizopus oligosporus) Sebagai Pengganti Jagung Dalam Pakan Terhadap Kualitas Fisik Daging Ayam Pedaging Ratih Eka Dewayani; Muhammad Halim Natsir; Osfar Sjofjan
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 (281.119 KB) | DOI: 10.21776/ub.jitek.2015.010.01.2

Abstract

The experiment was conducted to evaluate physical quality of meat in broiler fed diets with addition of tapioca by-product and tofu waste fermented with a combination Aspergillus niger and Rhizopus oligosporus as a substitution for corn. Two hundred DOC’s unsex Lohmann Platinum strain were randomly divided into 25 groups containing eight birds each. Experiment was designed by using “Completely Randomized Design” with five treatments, replicated five times. The treatments of feed used were P0 = basal diet + corn P1 = basal diet + Corn subtituted 5% OAF, P2 = basal diet + Corn subtituted 10% OAF, P3 = basal diet + Corn subtituted 15% OAF, P4 = basal diet + Corn subtituted 20% OAF. Chickens were raised for 35 days. Drinking water and feed were given ad libitum. Meat samples (Pectoralis superficialis) were taken to determine the physical qualities of meat. The results showed that addition of OAF did not exertisignificant effect on carcass presentage, pH, water-holding capacity, and cooking loss of meat of broiler. The conclusion was that the additional of OAF cannot improve the quality of physical broiler meat. The best result showed at third treatment with 15% OAF substitution of feed.
Protein Profile of Mozzarella Cheese Produced with Treatment of Coagulation and Stretching Temperature Combination Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.042 KB)

Abstract

A research used lime juice as acidifier in the making of Mozzarella cheese was aimed to learn the protein profile produced with treatment of coagulation stretching temperature combination. The method used in this research was factorial experiment of 4 x 4, the first factor was coagulation temperature (G) : G1 = 30 oC, G2 = 35 oC, G3 = 40 oC, and G4 = 45 oC, and the second factor was stretching temperature (M) : M1 = 70 oC, M2 = 75 oC, M3 = 80 oC, and M4 = 85oC. Combination of coagulation temperature 30 and 35oC with different stretching temperatures 70, 75, 80, and 85 oC, gave the same protein electroforegram, but the combination of coagulation temperature 30 and 35 oC and coagulation temperatur 40 and 45 oC with different stretching temperature gave different protein electroforegram. From this experiment, its could be concluded that the treatment of coagulation temperature 30 oC with stretching temperature 75 oC is the best treatment. Keywords: protein profile, Mozzarella cheese, coagulation temperature, stretching temperature
Beef Salt-Soluble Proteins and Seaweed (Eucheuma cottonii) Flour Interactions to the Quality of Heat-Induced Gel Matrix Development Aris Sri Widati; Djalal Rosyidi; Lilik Eka Radiati; Happy Nursyam
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.353 KB) | DOI: 10.21776/ub.jitek.2020.015.02.1

Abstract

The objective of this study was to observe the interactions between salt-soluble proteins from beef and seaweed (Eucheuma cottonii) flour and its effect to the quality of the produced protein gel. The study was conducted as experimental research with two factorials completely randomized design. The effect of different NaCl (2.0%; 2.5%; 3.0%; and 3.5%) and Eucheuma cottonii flour (5%; 10%; and 15%) concentrations was observed to the physical and proximate quality of the protein gel matrix. The observed gel quality variables include pH, gel strength, color (L, a*, and b*), moisture, protein, and fat content. The gel was gelatinized at 90°C for 20 min and cooled down at 4°C for 12 h. The results showed that there was no interaction effect found on all of observed variables. However, a highly significant effect (P<0.01) was found on the ash content with different salt concentrations, while different Eucheuma cottonii flour concentrations improved the gel strength (P<0.01) and significantly gave darker (P<0.01) color. The effect of Eucheuma cottonii flour on the physicochemical properties of the gel was concentration dependent. Therefore, this study concludes that Eucheuma cottonii flour showed a potential as binding or filling agent to form strong gel matrix in processed meat products.
The Physical and Organoleptic Characteristics of Ground Rabbit Dendeng Fermented with Lactobacillus plantarum Anik Fadlilah; Djalal Rosyidi; Agus Susilo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (732.887 KB) | DOI: 10.21776/ub.jitek.2020.015.02.6

Abstract

The purpose of this study was to determine the appropriate concentration of Lactobacillus plantarum and fermentation time used in fermented rabbit meat production as the main ingredient for producing ground dendeng. This study used a 4×3 factorial randomized block design with three replications, which consisted of different L. plantarum concentrations (0%, 6%, 8%, and 10% v/w) and fermentation times(12 h, 18 h, and 24 h). Data were analyzed using two-way analysis of variance and continued with Duncan's multiple range tests. The concentration of L. plantarum and fermentation time had a highly significant effect (P <0.01) on the acidity. The L. plantarum concentration had a significant effect (P <0.05) while fermentation time had a highly significant effect (P <0.01) on pH. The concentration of L. plantarum and fermentation time had no effect on Aw, color, and texture. The concentration of L. plantarum had no effect on flavor, taste, and overall acceptance of dendeng. The fermentation time had a highly significant effect (P <0.01) on the flavor, and gave a significant effect (P <0.05) on the taste and overall acceptance of dendeng. In conclusion, the concentration of L. plantarum suitable for ground dendeng of fermented rabbit meat was 6% with 18 h fermentation time to produce the best physical and organoleptic quality and to obtain consumer acceptance.
Pandan Wangi (Pandanus amaryllifolius Roxb.) Leaves Extract as Flies Repellent and Its Effect on Organoleptic Qualities of Chicken Meat Arif Ismanto; Hosni Mubarok; Fikri Ardhani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (694.456 KB) | DOI: 10.21776/ub.jitek.2020.015.02.2

Abstract

The research aims to determine the effectiveness of pandan wangi (Pandanus amaryllifolius Roxb.) leaves extract (PWLE) as flies repellent and understand its effect on the organoleptic qualities of chicken meat. The study was conducted in a completely randomized design with PWLE concentrations (0, 5, 10, 15, and 20%) as research treatments and replicated for four times. The flies repelling data were analyzed by using ANOVA and followed with Least Significance Different (LSD) test. Moreover, the organoleptic test results were analyzed by using Kruskal Wallis test. The results showed that the immersion of chicken meat in PWLE was effective to reduce the number of flies contamination with a repellent level of 0%; 8.25%; 36.5%; 53% and 59%, on the PWLE addition at 0, 5, 10, 15 and 20%, respectively. The results of the organoleptic test showed that the PWLE affected the preference of panelists on color, aroma, and texture parameters.
The Effect of Elephant Foot Yam (Amorphophallus campanulatus) Flour and Soybean Oil Addition on the Physicochemical and Sensory Properties of Beef Sausage Eny Sri Widiastuti; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.226 KB) | DOI: 10.21776/ub.jitek.2020.015.02.7

Abstract

The texture of sausage was affected by its binding agent. Elephant foot yam (Amorphophallus campanulatus) flour was a potential natural binding agent and filler for sausage. The objective of this study was to evaluate the effect of elephant foot yam flour and soybean oil addition to the physicochemical properties and sensory attributes of beef sausage. A randomized block design with two factors and three replications were employed. Three addition levels (10%, 15% and 20% of meat weight) were used for both elephant foot yam flour and soybean oil. The results showed that the addition of elephant foot yam flour significantly (P≤0.01) affect the water-holding capacity (WHC) and sausage texture. The effect (P≤0.05) was also observed on the redness color (a* value). However, no effect was found on pH, L and b* values. On the other hand, the WHC and sausage texture were also significantly (P≤0.05) affected by soybean oil addition without altering pH and color. The highest addition level (20%) for both elephant foot yam flour and soybean oil showed a firm and compact beef sausage micro-structure with small pores. The highest fat and crude fiber content were also found in this group (20% addition level) and the sensory attributes (texture, aroma and taste) of the former group were comparable with the group with lowest addition level (10%). Therefore, elephant foot yam flour can be used as filler for producing both reduced-fat and typical beef sausage.
Sensory Property and Benzo(a)Pyrene (Bap) Level in Se’i Processed from Cull Bali Cow Beef Gemini Ermiani Mercurina Malelak; Maria R. Deno Ratu; Gusti Ayu yudiwati Lestari; Imanuel Benu; I Gusti Ngurah Jelantik
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.02.3

Abstract

The objectives of this experiment were to evaluate the effect of using meat obtained from cull Bali cows differing in body condition score (BCS) on sensory property and benzo(a)pyrene (BaP) level on se’i (Rotenesse smoked beef). A completely randomized design 9x3 was used in this experiment. The nine treatments were BCS 2 with open smoking method (BCS2O), BCS 2 with close smoking method (BCS2C), BCS 2 given liquid smoke (BCS2LS), BCS 3 with open smoking method (BCS3O), BCS 3 with close smoking method (BCS3C), BCS 3 given liquid smoke (BCS3LS), BCS 4 with open smoking method (BCS4O), BCS 4 with close smoking method (BCS4C), and BCS 4 given liquid smoke (BCS4LS). Parameter measured were sensory property and benzo(a)pyrene (bap) content of se’i. The data of sensory property were analyzed using Kruskal-Wallis test followed by Mann-Whitney test. The data of benzo(a)pyrene (BaP) content was analysed using analysis of variance followed by Duncant test. Results showed that se’i produced from group BCS4LS possessed higher score on taste and tenderness, whereas the strongest aroma of se’i was found in se’i processed by both open and close smoking method in all BCS group. The highest benzo(a)pyrene content (0.0052 – 0.0055 ppm) was found in se’i processed by close smoking method in all BCS group, followed by se’i was added liquid smoke in all BCS group. It is suggested that meat of cull Bali cows with BCS4LS could be used to produce se’i with preferable taste,n tenderness and could lower the accumulation of BaP in se’i.
Aqueous Leaf Extract of Senduduk (Melastoma malabathricum L.) Could Improve the Physicochemical Properties of Beef Sausage Dough Suharyanto Suharyanto; Henny Nuraini; Tuti Suryati; Irma Isnafia Arief; Dondin Sajuthi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 2 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (584.462 KB) | DOI: 10.21776/ub.jitek.2020.015.02.4

Abstract

Improving comminuted meat products characteristics using a natural agent, such as phytochemicals, in order to replace the use of nitrite, have become a need due to the health reason. The quality of the sausage is also affected by the initial characteristics of the dough. Therefore, this research was conducted to investigate the effect of aqueous leaf extract of senduduk (Melastoma malabathricum L.) on the physicochemical properties of beef sausage dough. Different four formulas as treatment were employed to form the dough: formula A was as a control consisted of beef meat, vegetable oil, skim milk powder, tapioca, salt, phosphate, and seasoning; formula B was control added with extract 0.55%; formula C was control added with sodium nitrite 0.0011%, and formula D was control added with extract 0.55% and sodium nitrite 0.0011%. All ingredients were blended to be the dough. The result of the study denoted that the extract (B and D) significantly decreased (P<0.05) pH, and aw value with no difference in water content among the dough. The total phenolic content of the dough containing extract (B and D) was markedly higher (P<0.05) than were others. It increased significantly on antioxidant capacity, scavenging activity, and reduced the thiobarbituric acid reactive substances (TBARS) value of the dough. There was also no nitrite residual detected in all dough. In conclusion, the extract could improve the physicochemical properties of beef sausage dough and replace the use of nitrite in the dough.

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