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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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Tenderness, pH and Water Activity (Aw) of Spices Dried Meat on Various Concentrate of Ginger Extract (Zingiber Officinale Roscoe) and Different Soaking Time Akhadiyah Afrila; Firman Jaya
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 2 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.67 KB)

Abstract

The objectives of current research were to find out the concentrate of Ginger extract (Zingiber officinale Roscoe) and different soaking time of to tenderness, pH, and water activity (Aw), microbial count and sensory evaluation of spices dried meat. The result showed that higher the ginger extract (Zingiber officinale Roscoe) concentrate and longer the soaking time, it would give more tenderness, pH, and water activity (Aw) to spices dried meat with 15% ginger extract (Zingiber officinale Roscoe) extract and 20 minutes length of soaking time. Key Words : Dendeng, ginger, soaking time, tenderness, pH and Aw
The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak Aris Sri Widati; Mustakim Mustakim; Sri Indriana
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 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
Pengaruh Penambahan Sari Jamur Tiram Putih (Pleurotus ostreatus) pada Pembuatan Yogurt Drink Ditinjau dari Sifat Mutu Fisik Digna Anissa; Lilik Eka Radiati
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 (547.074 KB) | DOI: 10.21776/ub.jitek.2018.013.02.6

Abstract

Pada sari jamur tiram putih mengandung protein, karbohidrat dan beberapa glukosa, dalam jamur tiram putih juga mengandung ß-glukan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan sari jamur tiram putih ditinjau dari viskositas, daya ikat air dan kadar air pada yoghurt drink. Hasil penelitian memberikan informasi tentang penambahan sari jamur tiram putih dalam yoghurt drink. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan, terdiri dari P0, P1, P2 dan P3, dan 4 ulangan dan dilanjutkan dengan Uji Jarak Berganda Duncan (UJBD). Hasil penelitian menunjukkan bahwa penambahan 3% sari jamur tiram putih memberikan perbedaan sangat nyata (P <0,01) pada viskositas dan kadar air dan memberikan perbedaan yang signifikan           (P <0,05) pada daya ikat air. Berdasarkan analisis penelitian, dapat disimpulkan bahwa penggunaan sari jamur tiram putih dengan konsentrasi hingga 3% dapat meningatkan viskositas dan daya ikat air serta menurunkan kadar air.
Effect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans Dedi Fardiaz; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The hydrophobicity of bacteria. was determined using BATH (Bacteria adhesion to hydrocarbon) test. All bacteria showed that 0,9 ml n-octane exposure gave a positive response and indicating that E. coli O157:H7 was categorized as moderate hydrophobic bacteria,  while S.  typhi  and C. albicans were catagorized as  highly hydrophobic bacteria. Goat Milk Kefir increased hydrophobicity of E.  coli O157:H7 by 24.40, however, decreased hydrophobicity of S. typhi by 47.56  and C. albicans by 70.14 percent, respectively. This finding showed that one of the inhibition mechanism may be caused by  an interaction  of  organic acid and peptide  compounds with cell membrane, in which hydrophobic sites of component  modified the hydrophobicity of the bacteria cell surface. The hydrophobicity modification in bacterial  cell wall might result inhibition of adhetion bacteria at cell host. Key words : Enterophatogenic bacteria, hidrophobisitas bacteria
The Effect of B Type Gelatine (Beef Gelatine) used on The Water Holding Capacity, Melting Time and Organoleptic Quality of Frozen Yoghurt Eny Sri Widyastuti; Lilik Eka Radiati; Agus Purwanto
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 (91.093 KB)

Abstract

This research aims to find out and determine the proper concentration of beef gelatine which used to produce high quality of frozen yoghurt based on the water holding capacity, melting time and organoleptic quality (texture and taste). The frozen yoghurt was made from fresh milk, sugar, beef gelatine, and yoghurt starter (L. bulgaricus and S. thermophillus). The method which used an experiment with Randomized Block Design (RBD). The treatment consist of 4 level of gelatine concentration and 3 groups, i. e; P0 (0%), P1 (0.2%), P2 (0.4%), P3 (0.6%). Data analysis by analysis of variance and followed by Duncan’s Multiple Range Test (DMRT) if there was any significant effect. The result of study showed that gelatine addition in frozen yoghurt gave water holding capacity average to treatment P0, P1, P2, P3 was 37.678%; 38.172%; 43.747%; melting time 126.000; 133.000; 147.333; 147.667 (minutes).The result of hedonic test to the frozen yoghurt texture was 5.750; 5.933; 6.167; 6.467 and taste was 6.583; 6.417; 6.417; 6.683; 6.950. It concluded that increasing of gelatine concentration gave significant effect on frozen yoghurt texture (P<0.05), did not gave the significant effect (P>0.05) on water holding capacity, melting time and taste of frozen yoghurt. It suggested to use 0.6% gelatine. Key words : frozen yoghurt, water holding capacity, melting time, gelatine.  
Gelatin Production from Skin of Chicken Leg using A Variety of Naoh Concentration Rety Setyawaty; May Triliandari
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 (497.108 KB) | DOI: 10.21776/ub.jitek.2018.013.02.7

Abstract

Gelatin is a type of protein that is extracted from collagen of skin, bone, or ligament (animal connective tissue) tissue. Cow bone, cowhide and pig skin are the materials commonly used to obtain gelatin. The purpose of this research was to determine the difference of NaOH concentration as soaking agent on gelatin making from skin of chicken leg (Gallus gallus domesticus) for 72 hours of soaking. Fresh skin of chicken leg weighing 250 g were immersed in NaOH solution with concentrations of 1%, 1.5%, and 3% for 72 hours, then extracted using n-hexane solution: alcohols in a ratio of 1: 3 and dried to obtain gelatin. The resulting gelatin is then analyzed for physicochemical characteristics such as sensory, yield, pH test, and water content test. The results of this study, mentioned that the concentration of 1% NaOH solution produces gelatin under average of yield of 6 g, neutral pH and water content of 11%. The concentration of 1.5% NaOH solution produces gelatin under average of yield 8 g, pH 7 and water content of 13%. The concentration of 3%NaOH solution produces gelatin under average of yield 4.144 g, pH 7 and water content of 7.11%. Based on the result, it can be concluded that a good solution of NaOH to get high yield under a concentration of 1.5% solution. The gelatin obtained under 1.5% solution in accordance with the standard gelatin. The characteristics of standard gelatin are colorless to yellow, odorless, tasteless, pH 7 (neutral), and moisture content below 16%.
Evaluation of Physical Characteristics of Edible film from Bligon Goat Skin Gelatin using Glycerol as Plasticizer Muhammad Irfan Said; Suharjono Triatmojo; Yuny Erwanto; Achmad Fudholi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.636 KB) | DOI: 10.21776/ub.jitek.2013.008.02.5

Abstract

The use of glycerol as a plasticizer in the film solution mixture was identified to the physical properties of edible film. The objectives of this study was to evaluate the physical characteristics of edible films using gelatin from Bligon goat skin as a raw material with glycerol as a plasticizer. The experiment was conducted in a laboratory experiment using completely randomized design (CRD) method. There were three concentrations of glycerol as a plasticizer, namely: 80%, 90% and 100% (calculated from the amount of gelatin is 9%). The variables of this study were thickness, tensile strength and elongation et break. The results of this study showed that the difference in the concentration of glycerol as a plasticizer in the gelatin of 9% gave no significant effect on the thickness and tensile strength of edible films, however very significant effect on the elongation et break. It was proven that glycerol concentration of 80% as a plasticizer had been better physically.  Key words: edible film, gelatin, Bligon goat skin, glycerol, plasticizer
The Formulation of Binding Agent Concentration on Raw Restructured Goat Meat Trimming Product Rini Mastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 1 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (123.443 KB)

Abstract

The utilization of raw materials and formulation method would affect the quality of the processed meat product. Therefore, a research on the processing method to produce a raw structured product should be conducted. The research was testing a single factor comprises of following parameters: control (without) binding agent; 0.3%, 0.5% and 0.7% sodium alginat and 0.3%, 0.5% and 0.7% carragenan, respectively. The results showed that the goat meat trimming could be used as raw materials in the production of the best restructured meat using 0.5% carragenan. This raw restructured meat produced had a loss weight of 1.67%, pH value  7.89, WHC  48.345, and moisture content  75.20%.   Keywords : sodium alginat, carragenan, raw restructured goat meat trimming.
Analisa Kualitas Kimia dan Mikrobiologi Susu Kambing Peranakan Etawa dengan Pemberian Pakan yang Ditambahkan Tepung Kulit Manggis pada Persentase yang Berbeda Dzarnisa Dzarnisa; Cut Intan Novita; Yurliasni Yurliasni; Tri Handayani; Siti Anggaini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 1 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (510.32 KB) | DOI: 10.21776/ub.jitek.2019.014.01.4

Abstract

Upaya peningkatan produksi dan kualitas susu dapat dilakukan melalui perbaikan mutu genetik dan pakan yang baik serta tepat. Pemeliharaan ternak kambing perah merupakan salah satu alternatif upaya diversifikasi ternak perah selain sapi. Dalam meningkatkan produksi susu dibutuhkannya bahan tambahan dalam pakan, salah satunya adalah dengan penambahan tepung kulit manggis (Garcinia mangostana L.). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian tepung kulit manggis terhadap sifat kimia dan kemampuan tepung kulit manggis dalam menghentikan aktifitas mikroba dalam susu. Penelitian ini dilakuan pada bulan maret - Juli 2017 di UD Atjeh Livestock, Desa Limpok, Kecamatan Darussalam, Kabupaten Aceh Besar. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan cara mengelompokkan menjadi 3 kelompok dan 5 perlakuan sehingga diperoleh 15 satuan percobaan. Masing-masing perlakuan terdiri dari perlakuan 1 (Ransum kontrol, tanpa penggunaan tepung kulit manggis), perlakuan 2 (Ransum dengan penambahan tepung kulit manggis 2,5%), perlakuan 3 (Ransum dengan penambahan tepung kulit manggis 5%), perlakuan 4 (Ransum dengan penambahan tepung kulit manggis 7,5%), perlakuan 5 (Ransum dengan penambahan tepung kulit manggis 10%). Data penelitian yang diperoleh dianalisis menggunakan ANOVA (Analysis of Variance) setiap perlakuan terdiri dari tiga ulangan. Parameter yang diamati adalah  aktivitas antioksidan, kadar protein, kadar bahan kering susu, perhitungan jumlah total mikroba, pengukuran pH, asam laktat dan uji antimikroba susu kambing Peranakan Etawa yang diberikan tepung kulit manggis. Materi yang digunakan pada penelitian ini yaitu tepung kulit manggis dan kambing perah peranakan Etawa. Penambahan tepung kulit manggis (TKM) pada pakan Kambing Peranakan Etawa tidak memberikan pengaruh terhadap kadar antioksidan, pH susu, bahan kering susu, total mikroba, asam laktat, dan antimikroba susu, akan tetapi berpengaruh nyata terhadap kadar protein susu dan masih sesuai dengan standar SNI. Penambahan tepung kulit manggis dapat meningkatkan kadar antioksidan sampai pada taraf pemberian 5%, meningkatan kadar protein dan bahan kering susu sampai pada taraf pemberian 7,5%.       
Kualitas Petis Daging dengan Sumber Pati Berbeda Fajar Firdaus; Agus Susilo; Masdiana Chendrakasih Padaga
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (320.879 KB) | DOI: 10.21776/ub.jitek.2016.011.01.2

Abstract

The aimed of this research was to determine meat paste quality from different starch source, toward the physical, chemical and organoleptic properties. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic. The experiment design used was Complete Randomize Nested. Meat broth was supplemented with tapioca starch, gaplek starch, and sweet potato starch in different concentration. Analized amino acid profiles to the best result from the experiment. The different starch source with different concentration gave significantly different to the quality of the meat paste based on starch properties content, viscosity, and gave highly significant effect on color, flavor, and taste. The best quality meat paste was obtained from sweet potato starch.

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