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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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Electroforesis of Whey and Stretching Water Protein of Mozzarella Cheese Production from Factorial Experimental of Coagulation and Stretching Temperature Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (908.384 KB)

Abstract

The use of lime juice as acidifier in the making of Mozzarella cheese was aimed to learn the protein profile of whey and stretching water produced with treatment of coagulation and stretching temperature. The treatment of coagulation temperature was G1 = 30oC, G2 = 35oC, G3 = 40oC, and G4 = 45oC, and the treatment of stretching temperature was M1 = 70oC, M2 = 75oC, M3 = 80oC, and M4 = 85oC. The research result showed that coagulation temperature of 30 and 35 oC gave the same protein profile of whey as well as coagulation temperature of 40 and 45oC, while coagulation temperature of 30 and 35oC with coagulation temperatur of 40 and 45oC gave different protein profile of whey. Different coagulation temperature gave different protein profile of whey and stretching water, while different stretching temperature gave the same protein profile of stretching water. Coagulation temperature of 30 and 35oC gave the same protein profile of stretching water as well as coagulation temperature of 40 and 45oC, while coagulation temperature of 30 and 35oC with temperature of 40 and 45oC gave different protein profile of stretching water. Keywords: protein profile, Mozzarella cheese, coagulation temperature, stretching temperature
Evaluasi Aktivitas Antimikroba (Streptococcus agalactiae) Menggunakan Exstrak Buah Mahkota Buah (Phaleria macrocarpa L.) dengan Pelarut yang Berbeda Lutfiana Safitri; Tri Eko Susilorini; Puguh Surjowardojo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.252 KB) | DOI: 10.21776/ub.jitek.2017.012.01.2

Abstract

This research was aimed to determine the antibacterial activity of mahkota dewa extract and the effective concentration of mahkota dewa extract against Streptococcus agalactiae. This research was conducted from 2Mayth to 2Juneth 2016. The material ware Streptococcus agalactiae bacteria which isolated from mastitis milk, mahkota dewa which extracted using Aquades and ethanol. The method design was experiment research using Nested Design with 6 treatments and 5 replications. The concentrations of the treatments were P1 (10%), P2 (20%), P3 (30%), P4 (40%) and P5 (50%) and positive control P0 (iodips 10%). The collected data were analyzed using the analysis of variance indicated the significant effects, the least significant different test (LSD) was then employed. Mahkota dewa extract using ethanol (50%) result showed that significantly (P<0.01) on growth of Streptococcus agalactiae was 20.34± 0.92mm. Mahkota dewa extract using aquades (50%) result showed that significantly (P<0.01) on growth of Streptococcus agalactiae was 10.0 ± 0.50 mm. The conclusion of this research is Mahkota dewa fruits extract with ethanol had inhibitory higher in habiting the Streptococcus agalactiae bacteria compared to aquades solvent. The best of treatment of Mahkota dewa fruits extract with ethanol and Aquades solvent in concentration 50% had a high ability to inhibit the growth of Streptococcus agalactiae.
The Expedient of Decreased on The Meat and Blood Cholesterol Concentration Throught Use “Kayu Apu” (Pistia strtiotes L) in The Local Chicken Feed, Old 3-10 Weeks Tjokorda Gede Belawa Yadnya; Ni Gusti Ketut Roni; Desak Putu Mas Ari Candrawati; Anak Agung Putu Putra Wibawa
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 2 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The research was carried out to study the effect of kayu apu (Pistia Stratiotes L) in diets of cholesterol concentration in the blood and mea on the chickn local. The experiment was designed using completely randomized design (CRD) with four treatments which were ration without” kayu apu”(Pistia stratiotes L) as control (P0), ration with 10% kayu apu (P1), ration with 20% kayu apu (P2) and ration with 30% kayu apu (P3). Each treatment group had three replicates with five birds in each replicates. Data observation are total choresterol, low density lipoprotein (LDL), high density lipoprotein (HDL) in the blood and meat cholesterol. The result showed that the offered 10%-30% kayu in diets could be decrease of cholesterol total and Low Density Lipoprotein (LDL) were significanty (P<0,05), but not affected of High Density Lipoprotein (HDL) (P>0,05). The same incident of the offered kayu apu could be decrease of cholesterol concentration total in the  meat. It was included that of kayu apu (Pistia Stratiotes L) 10%-30% in the ration could be increase on feed efficiency, decrease of carcass fat and cholesterol concentration in the blood and meat of the chicken local.   Keywords: The expedient of decrease cholesterol, kayu apu (Pistia Stratiotes L) and Chicken local
The Making of Probiotic Drink (Yoghurt) from Cow’s Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum Firman Jaya; Didik Kusumahadi; Dedes Amertaningtyas
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 (60.878 KB)

Abstract

The objective of current study was to find out the effect of Lactobacillus casei and Lactobacillus plantarum onto cow’s milk and soybean’s milk proportion to yoghurt quality. The results showed that the highest of total lactic acid was combination between Lactobacillus plantarum and soybean milk (45 ml). While the highest pH was combination between Lactobacillus casei and cow’s milk (6.48) and the highest viscosity was combination between Lactobacillus casei and cow’s milk (2.9 cp). Keywords: cow’s milk, soybean’s milk, Lactobacillus casei, Lactobacillus plantarum, yoghurt
Pengaruh Level Protein Pakan pada Masa Pertumbuhan terhadap Penampilan pada Awal Peneluran Ayam Betina Hasil Persilangan Ayam Kampung Jantan dan Ayam Ras Petelur Betina Harimurti Februari Trisiwi
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 (761.798 KB) | DOI: 10.21776/ub.jitek.2017.012.02.1

Abstract

This research aims to examine the effects of various dietary protein levels during growing period crossbreed hens between cockerel native chickens and laying hens on performance at onset of lay. The effects of the dietary protein levels on weight and other components of eggs were also examined. Eighteen hens aged thirteen weeks were randomly divided into three different treatment groups. Each group consists of six replications. The replication contains a hen. All the treatment hens were grown in a battery-cage until reaching sexual maturity then were fed with three different dietary protein levels which are 13,54%, 12,00%, and 9,80% formulated with 2600 kcal/kg ME. The collected data were analyzed by a one-way classification of variance analysis (CRD) followed by testing the significant means using The Duncan,s MultipleRange Test (DMRT). The experiment result suggested that the treatment during hen’s growing period did not cause significance on performance at onset lay, egg weight, and egg components weight. 
Microbiological Qualities (TPC, Enterobacteriaceae, Staphylococcus aureus) of Fresh Milk from Subdistrict Krucil Probolinggo Dwi Cahyono; Masdiana Ch. Padiaga; Manik Eirry Sawitri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (99.913 KB) | DOI: 10.21776/ub.jitek.2013.008.01.1

Abstract

The aim of this study was to know the protein content and amino acid profile of filial Etawah and castrated Boer goat meat. The results were expected to be used as information about protein content and amino acid composition of filial Etawah and filial castrated Boer goat meat and  as a reference for further experiment about different livestock. The material of the research were loin meat, front  and back thigh of filial Etawah and filial castrated Boer goat meat. Data were analysed with t-test. The results showed that castrated filial Boer goat meat had significantly higher protein content  and 7 essensial amino acids namely lysine, leucine, arginine, phenylalanine, isoleucine, valine and histidine compared to the one from filial Etawah goat meat.
Komponen Bioaktif pada Madu Karet (Hevea brasiliensis) Madu Kaliandra (Calliandra callothyrsus) dan Madu Randu (Ceiba pentandra) Ustadi Ustadi; Lilik Eka Radiati; Imam Thohari
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 (510.91 KB) | DOI: 10.21776/ub.jitek.2017.012.02.6

Abstract

The objectives of this study were to determine of bioactive compoounds from the different plants such as kapok, calliandra and rubber. The samples were obtained from Kediri (Calliandra), Sragen (Rubber) and Pasuruan (Kapok). The results showed the different of bioactive compounds. It had the following phenolic content ranged from 309.12 ± 33.40 mg/GAE kg (Kapok honey) to 557.93 ± 13.41 mg/GAE kg (Calliandra honey), flavonoid content ranged from 47.25 ± 1.49 mg QE/100 g (Kapok honey) to 156.27 ± 5.69 mg/GAE kg (Calliandra honey), vitamin C content ranged from 25.47 ± 1.62 mg/100 g (Kapok honey) to 31.04 ± 1.45 mg/100 g (Calliandra honey). The IC50 of Calliandra honey (3.36 ± 0.89 mg/mL) showed that antioxindat activity is higher than Rubber and Kapok honey (15.08  ± 1.49 mg/mL and 16.83 ± 1.23 mg/mL, respectively).  
The Effect of Addition Pineapple Peel Meal (Ananas comosus (L) Merr) in Diet on Total Egg and Egg Duck Quality Muharlien Muharlien; Vitra Vitra; Muhammad Halim Natsir
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 (67.698 KB)

Abstract

The aim of this research was to study the effect of addition pinneapple peel meal in diet on total egg and egg quality duck. Materials of the research were 60 mojosari ducks at seven months old. The treatment of pineapple peel meal addition in diet were treatment on level of 0, 2, 4, 6 and 8%. Variable were numbers of egg, egg shell thickness, fat and cholesterol egg yolk. The datas were analyzed using ANOVA from Randomized Block Design (RBD), if the result had significant effect, would be continued by Duncan’s Multiple Range Test (DMRT). The result showed that an addition pineapple peel meal in  duck diet had no effect (P>0,05) on numbers of egg and thick of egg shell, however, it had  highly significant effect (P<0,01) on fat  and  cholesterol  egg  yolk . The concluded showed that the addition of pineaple peel meal  in ducks diet can be decreasing fat and cholesterol egg yolk and can not decreasing numbers of egg and egg shell tick. Keywords: Mojosari ducks, total egg, egg shell thick, egg yolk fat, and egg yolk cholesterol
Preparation of Processed Cheese Novita Dewi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

This research was carried out to study the effects of kinds of enzyme and emulsifier on pH value, titratable acidity, water content, protein, fat and texture (objective and organoleptic tests) of processed cheese.  The kinds of emulsifier effected pH value and titratable acidity, and interaction between the kinds of emulsifier and enzyme affected texture (objective and organoleptic tests) and general acceptance.  Kind of emulsifier affected protein content and  texture (organoleptic test) of processed cheese. Keywords : cheese, enzyme, emulsifier
Sifat Fisik dan Organoleptik Yogurt Drink Susu Kambing dengan Penambahan Ekstrak Kulit Manggis (Garcinia mangostana L.) Jeki Mediantari Wahyu Wibawanti; Rinawidiastuti Rinawidiastuti
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 (822.821 KB) | DOI: 10.21776/ub.jitek.2018.013.01.3

Abstract

The objective of this studies were to determine the physical properties of viscosity and organoleptic of yogurt drink with the suplementation of mangosteen peel extract. The experimental design used was Completely Randomized Design (CRD) of the factorial pattern. The first factor was the difference of mangosteen peel extract level (0%, 3% and 6% v / v), while the second factor was the storage time of yogurt (0, 1, and 2 weeks) with 3 replications. The results showed that the supplementation of mangosteen peel extract on yogurt drink gave significant effect (p <0.05) on viscosity, color and sensory analysis (viscosity and texture). Yogurt drink was recommendation with mangosteen peel extract 3% (74.65cp), lightness (L) 79.89, redness (a*) 0.14 yellowness (b*) 2.32, sensory analysis of viscosity with score 2.84 (moderate viscosity), organoleptics of color 3.52 (white yelowness) and texture test with score 2.12 (moderate smooth). It can be concluded that the addition of mangosteen peel extract can improve the quality of physical, color, organoleptik yogurt drink. The use of mangosteen peel extract will increase the economic value and product diversification.

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