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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 Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The purpose of this research was to study effect of using whey protein edible film contained benzoic and propionic acid on coliform and E. coli of gouda cheese during 4 weeks ripening. The result showed that the effect of using benzoic  and propionic acid in the application of whey protein edible film at Gouda cheese on the number microorganisms (TPC, Coliform, Escherichia coli) wasn’t significant (P>0,05). During gouda cheese ripening at first month (0 until 4 weeks) there were significant decrease of microorganisms. Benzoic acid was found more effectively decreased the growth of TPC and Escherichia coli, i.e. : 6.5 x 104 cfu/gram to 0.1 x 104 cfu/gram for TPC, and 6.8 x 103 cfu/gram to 0.05x 103 cfu/gram for Escherichia coli. While propionic acid decreased the growth of coliform more effectively, i.e. : 1.9 x 103 cfu/gram to 0.13 x 103 cfu/gram for Coliform.   Keywords: Benzoic acid, Propionic acid, whey protein edible film, Gouda cheese
The Quality of Chicken Nuggets With Addition Gouda Cheese
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objective of this research was to acquired the best percentage of using cheese in the chicken nuggets  processing. Materials used for this research were nuggets made from chicken meat, Gouda cheese and spices. Experiment done with Random Block Analysis as experiment design by addition Gouda Cheese ( 0% (F0), 5% (F1), 10% (F2), 15% (F3), 20% (F4) ). The results showed that chicken nuggets with  Gouda cheese addition gave  a highly significant effect (P<0.01) on mouisture, fat, protein, ash contents, texture and WHC, and addition gave a non significant effect (P>0.05) on pH and Organoleptic. The best result was nuggets which made with addition of 15 percent of Gouda cheese.The conclusion of this research was the addition of Gouda Cheese to Chiken Nuggets increased fat content, protein content, ash content, WHC and tend to decreased mouistured content, textured.  Result of panelist not trained using cheese in manner chicken nuggets are like made with addition of 15 percent of Gouda cheese. The best result was nuggets which made with addition of 15 percent of Gouda chees   Keywords : Chicken nuggets, Chicken meat, Gouda cheese
The Effect of Breeds on Physical and Chemical Quality of Meat
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

This research was carried out in slaughtering house at Krian Sidoarjo, Laboratory of Airlangga University and Laboratory of Animal Product Technology, Animal Husbandry Faculty, Brawijaya University of  Malang. The material used in the research were PO cow and inbreeding Limosin with PO. This present work aimed to know the physical and chemical composition of meats of PO cow and inbreeding Limosin with PO. Independent t test was used in the experiment. Evaluated variables were physical quality including: Water Holding Capacity (WHC), tenderness and chemical quality including pH, water moisture, protein content and fat content.The result showed that the difference effect of breeds on physical quality and chemical quality did not give significant effect.   Keywords : Breeds, Physical and Chemical Quality
The Organoleptic Quality (Crispiness and Taste) of Rambak Cracker From Rabbit Skin on The Different Technique of Fur Picking
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

This objective of this research was compare the different technique of fur picking (liming and boiling) in the organoleptic quality rambak cracker from rabbit skin on crispiness and taste. The benefit of this study is becoming useful information in the quality of rambak cracker from rabbit skin and another animal skin on the organoleptic quality (crispiness and taste). Material of this research were 20 drying rabbit skin 5 – 6 months old. This research applied the experiment research with t test analize to compare the different technique of fur picking. The independent variables of this research are crispiness and taste on rambak cracker from rabbit skin. The research result showed that the different technique of fur picking had highly significant effect (P<0,01) on crispiness. The best result was liming technique of fur picking. They were characterised by sensory evaluation (crispiness) was 4 score, showed that the panelist prefered rambak cracker with liming for fur picking. Therefore, the taste in the sensory evaluation was non significant which in liming and boiling technique. In conclusion, we must use liming (4%) to produce high quality of rambak cracker from rabbit skin or another animal skin (cow, buffalo, chicken or fish).   Keywords : rambak cracker, rabbit skin,organoleptic quality
Electroforesis of Whey and Stretching Water Protein of Mozzarella Cheese Production from Factorial Experimental of Coagulation and Stretching Temperature
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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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
Improving The Egg Quality Trough Addition Of Green Tea In Diet On Laying Hen
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The Research  was conducted to study the effect of green tea  addition in diet to egg weight, egg number, egg yolk colour , fat level and cholesterol level of egg yolk on laying hens. The materials used were 72 laying hens of 28 weeks old. The method of  the research was experiment arranged in Completely Randomized Design. The treatment were green tea  addition levels were 0 %, 1 %, 2 %, and 3 %. The variables observed were  egg weight,  egg number,  egg yolk colour, fat level and cholesterol level of  egg yolk. The result showed that green tea  had no significant effect  (P> 0.05) on egg weight, egg number and  egg yolk colour, but significant effect  (P<0.05) on fat level and cholesterol level of egg yolk. The conclusion was  green tea  addition  3 % in diets,  had not decreased on egg weight, egg number and not effect on egg yolk colour,  but had decreased fat level and cholesterol level of egg yolk on laying hens. The suggested were on management of laying hen, so addition  2 %  green tea on diets for reducing   fat level and cholesterol level  of egg yolk,  with optimal egg production.   Keywords : Laying hen, Green tea, Egg yolk colour, Fat, Cholesterol
Noodle Waste As Substitute For Yellow Corn in Broiler Diet and Its Effect on Carcass Quality
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

Experiment aimed to investigate the effect of noodle waste as corn substitute in broiler diet on carcass quality including carcass weight, carcass percentage, abdominal fat percentage, breast meat depositition and cholesterol concentration. The materials used for this experiment were 100 one-day-old Lohmann broiler chicks. Feedstuffs used consisted of concentrate, rice polishing and yellow corn formulated to meet nutrient requirements during starter and finisher periods and given ad libitum. This experiment was arranged in Completely Randomized Design in five replications with five chicks each. The treatments were  0 % noodle waste in diet (P0), 10 % noodle waste in diet (P1),  20 % noodle waste in diet (P2) and 30 % noodle waste in diet, respectively.The variables measured were carcass weight (g/bird), carcass percentage (%), abdominal fat pad percentage (%), deposition of breast meat percentage (%) and meat cholesterol (mg/100g). The results showed that carcass weight and deposition of breast meat percentage were significantly influenced (P<0.01) by substitution of corn with noodle waste in broiler diet. However carcass percentage, abdominal fat pad percentage, deposition of breast meat percentage and meat cholesterol were not significantly (P>0.05) affected by the treatments. The best result was achieved by 20% noodle waste (P2) in diet. The conclusion of this experiment is that utilization of noodle waste as corn substitute in broiler diet is up to 20 % (33.33 % replacing corn).   Keywords: noodle waste, diet, carcass quality, broiler
Production of Whey Protein Edible Film: The Study of Protein and Glycerol Ratio on Physical and Chemical Properties
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of the research was to know the effect of various protein: glycerol ratio as plasticizer on  physical and chemical properties of whey protein edible film. The result of the research showed that there was highly significant effect (P<0.01) of the protein: glycerol ratio on the WVP, protein solubility, and moisture content. The G3 treatment with protein: glycerol ratio (1:1.5) gives lower values of the WVP, protein solubility, and moisture content. Microstructure of edible film appears unflat on treatment G1, flat on treatment G2 and porous on treatment G3 on its surface.   Keywords : edible film, whey protein, glycerol
The Effect of Heating and Postfermentation on Lactoferrin of Fresh and Kefir Goat Milk
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 2 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of this study was determinated of lactoferrin profile in goat milk and kefir. The samples were collected from whey raw milk, pasteurized and kefir. Lactoferrin profile in this study consisted of concentration and molecule weight of lactoferrin. Goat lactoferrin was isolated from whey by fractionation on sephadex     G-100 column, it was eluted at 0.1 M phosphate buffer pH 6.8. Characterization of goat lactoferrin by electrophoretic SDS-PAGE techniques detected molecule weight of goat lactoferrin that the isolate of the fractions from fractionation on sephadex G-100 column. Result of the research  showed that pasteurization during storage after fermentation process were influenced by concentration of lactoferrin significant (P<0.05). The molecule weights of lactoferrin in goat milk and kefir were estimated at 84 kDa and 80 kDa. The average concentration of goat lactoferrin at 1.915 mg/ml (without pasteurized), 1.579 mg/ml (pasteurized at 65oC), 0.954 mg/ml (pasteurized at 73oC) and 0.322 mg/ml (pasteurized at 83oC). The average concentration of goat lactoferrin in kefir during storage at 0.663 mg/ml (0 day), 0.448 mg/ml (3  day), 0.249 mg/ml (6 day), 0.142 mg/ml (9 day) dan 0.048 mg/ml (12 day).  Pasteurization at temperature 65oC 30’’ can defend concentration of lactoferrin higher than temperature 73oC 15’’  and temperature 83oC 2’’. Concentration of lactoferrin in kefir were defended until 12 day storage.   Keywords : Lactoferrin, goat milks, kefir
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
Jurnal Ilmu dan Teknologi Hasil Ternak 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

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