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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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Preparation of Processed Cheese
Jurnal Ilmu dan Teknologi Hasil Ternak 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
Chemical Aspects of Lesser Mouse Deer Meat
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

An experiment aiming for studying chemical aspects of lesser mouse deer meat (Tragulus javanicus). This research explored the chemical aspects of lesser mouse deer meat (Tragulus javanicus). Eight lesser mouse deer (four female and four male) were used in chemical aspects of lesser mouse deer meat. The parameters observed included proximate analysis, amino acid, fatty acid, cholesterol and EPA-DHA of the meat. The results showed that average meat chemical composition were content of water, protein, fat, ash and cholesterol were 76.33 %, 21.42 %, 0.51 %, 1.20% and 50.00 mg/100 g, respectively. Fatty acid consist of lauric acid, miristate, palmitate, stearic, oleic, linoleic, and linolenic were 1.04 % 3.09%, 30.97, 0.77%., 59.41%, 3.22% and 1.12%, respectively. The total EPA and DHA was 0.13% and 0.05%,   Keywords: amino acid, fatty acid, cholesterol and EPA-DHA
Percentage Level of Tannin fur Rabbit for Leather Concerning Stitch Tearing Strength, Tearing Strength and Flexibility
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The purpose of this study was to find out the appropriate of tannin level for rabbit fur leather concerning stitch tearing strength, tearing strength, and flexibility. The result were expected to contribute good information for the society, leather craftsman, and further researchers about fur leather tanning especially rabbit fur leather with tannin concerning stitch tearing strength, tearing strength and flexibility. The material that used were 12 pieces of four months of rabbit skin. The research method was Completely Randomized Design, consist of three treatments of tannin, they were: M1 (mimosa 15%), M2 (mimosa 20%), and M3 (mimosa 25%). Each of treatment hold on four repetition, the variables which measured were stitch tearing strength, tearing strength, and flexibility of fur leather. Data were  analysed by analysis variance followed by Duncan’s Multiple Range Test. The result of this research indicate that the use level of tannin give significant influence (P<0.05) among stitch tearing strength, tearing strength. It gave a very significant influence (P<0.01) for flexibility of rabbit fur leather. Based on the result, can be concluded that 25 % of tannin (mimosa), produce the best  result on stitch tearing strength and tearing strength. The increase of tannin offer will decrease the flexibility of fur leather but the lowest tannin produced the best flexibility of fur leather (15 percent). The best quality of rabbit fur leather produced by 25 % of tannin.   Keywords : leather, tannin, quality
The Study of Propolis, Pollen, and Royal Jelly Enrichment at Honey Product as Natural Antioxidant
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The research was carried out in the Milk Pilot Plant Laboratory, Brawijaya University Malang from October to November.The objective of this research was to determine antioxidant activity of honey enrichment by Propolis, Pollen, and Royal jelly. Indicator of antioxidant activity is peroxide number. Lower peroxide number indicated that this product has higher antioxidant activity.The result of this research was the honey enrichment by Propolis 480mg, pollen 320mg and royal jelly 480mg decrease 0.2333 meq peroxide number. Effect of added proportion of 0.5ml; 1ml; 1.5ml honey formulation into 3.5 ml oil oxidation substrate has peroxide number by 0.5167 meq; 0.3667 meq; and 0.2333 meq. It can be concluded that the addition various formulation combine show highly significantly different effect (P<0,01)on peroxide number in oil substrate.   Keywords : propolis, royal jelly, pollen, honey, antioxidant
Protein Profile of Fresh Cheese with Lime Juice as Acidifier
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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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
The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of the research was to find out effect of liming time on quality of rambak. Completely Randomized Design (CRD) was used to execute the research. Four treatments of liming time was carried out in three replications were 24, 48, 72 and 96 hours. The Result showed that liming time had highly significant effect (P<0,01) on protein content, moisture, calsium, volume expansion and organoleptic quality (crispness and taste) of rambak. The best result was liming time of 96 hours, the rambak was characterised by protein content  6,10%, moisture 0.11%, calcium 1.88%, volume expansion ratio  372.12%, crispness 0.42 lbs/cm2. Sensory evaluation showed that organolepticaly panelist preferred the product giving score of crispness 5.38 and taste 6.89.   Keywords : Liming time, Rambak quality
The Effect of Garlic Extract Addition on The Cholesterol Content of Male Castrated Crossbred Boer Meat
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objective of this research was to find out the effect of garlic extract addition on the content of male castrated Crossbred Boer meat cholesterol. Materials of this research were loin (Latissimus dorsi), leg (Bicep femoris), and shoulder (Triceps) of four male castrated Crossbred Boer goats. The meat part was ground together and 25 gram was taken for sample preparation. The garlic extract levels were 0% (E0), 1% (E1), 2% (E2), and 3% (E3). The results showed that garlic extract did not give a significant effect on the total cholesterol, LDL, and HDL of Crossbred Boer meat. It seemed that garlic extract could decrease the cholesterol and phospholipids content of the blood but the use of extract up to 2% could not decrease the cholesterol in meat significantly. However, the use of 3% garlic extract showed an unpredictable result i.e.: the chromatograms did not show any cholesterol content in meat. It was recommended to conduct a further research by applying garlic extract between 2% up to 3%.   Keywords: cholesterol, garlic extract, male castrated Crossbred Boer meat
The Effect of MSG (Monosodium Glutamate) Addition on The Quality of Yoghurt Frozen Culture Starter Viewed Viability, pH Value and Acidity
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objective of this study was to investigate wether the effect of percentage monosodium glutamat addition on the quality of yoghurt frozen culture starter viewed viability, pH value and acidity.The experimental design used in this study was Randomised Complete Design and the treatment were four levels of monosodium glutamate concentration respectively 0% (without monosodium glutamat) 10%, 15% and 20% from medium. Each treatment were three times replicated. The research result showed that the difference of monosodium glutamate concentration  did not gave a significant effect (P>0.05) on viability of yoghurt frozen culture starter and acidity of yoghurt made by frozen culture starter but it gave a significant effect (P<0.05) on pH value. It can be concluded that different monosodium glutamate concentration had a different quality on frozen culture starter yoghurt. The addition of monosodium glutamate up to 20% necessarily indicate increase on quality of yoghurt frozen culture starter. Keywords: culture starter yoghurt, freezing, cryoprotectant
The Use Level of Chrome Tannage For Rabbit Fur Leather Observed on Tearing Strength, Stitch Tearing Strength, Water Absorption and Organoleptic
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The purpose of this study was to find out the appropiate of chrome tannage level for rabbit fur leather quality. The result were expected to contribute information for many people who relate with tanning technology, especialy about the use level of chrome tannage for fur leather quality and could as patern to hold further research.The material that used were 12 pieces of three months of rabbit skin. The method is Completely Randomized Design, consist of three treatments of chrome tannage (Chromosal B), they were : B1 (Chromosal B 6%), B2 (Chromosal B 8%), and B3 (Chromosal B 10%). Each of treatment hold on four replications. The variables which measured are tearing strength, stitch teraing strength, water absorption and organoleptic consist of “kekuatan bulu”’ “kerataan bulu” and “kelemasan kulit” in fur leather. Data was analysed by analysis variance followed by Duncan’s Multiple Range Test. The result of this research show that the use level of chromosal B give very significant influence among tearing strength, stitch tearing strength and water absorption. It gave significant influence among the organoleptic test. Based on the result, can be concluded that 10 percent of chrome tannage (chromosal B), produce the best result on tearing strength, stitch tearing strength, water absorption and organoleptic for “kekuatan bulu” and “kerataan bulu”. The incrase of chrome tannage offer will decrease the “kelemasan kulit” in fur leather and the best “kelemasan kulit” produced by the lowest chrome tannage offer, that was 6 percent of Chromosal B. The best quality of rabbit fur leather produced by 10 percent of chrome tannage offer.   Keywords: chrome, tannage, fur leather
Trial of Lime Juice on Mozzarella Cheese Making
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

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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

Page 25 of 53 | Total Record : 521

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