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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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Effects of Enzyme and Emulsifier on Process Cheese Quality
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 2 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objective of this research was to find out the effect of rennin Mucor pusillus and emulsifier on cheese qualitity.  Optimalization of process cheese   was conducted by optimizing two factors enzyme (rennin calf and M. pusillus) and emulsifier (Trinatrium Citrate and Dinatrium hydrophosphate). The results showed that there were significant differences cheese quality (pH value, titratable acidity, water content, protein, fat, texture and sensory tests) between rennin calf and M pusillus enzyme process.  Adding Dinatrium Hidrophosphat shown the  highest sensory score  among the treatments.   Keywords: Cheese, enzyme, emulsifier
Quality of Milk Pasteurized Produced By UD. Gading Mas During Storage in Refrigerator
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 research was to study pasteurized milk quality produced by UD. Gading Mas on pH, Acidity, alcohol test and TPC during 5 days storage in refrigerator. On first day showed that  weight mass 1,06 (w/w); fat content 2,00 (g/100g),  protein content 3,02  (g/100g), Zn 1,67 ppm, Cu<0,005 ppm, Pb 0,02 ppm,  As  0,0120 ppm, Hg< 0,0002 ppm, Sn 1,60 ppm dan Cd < 0,001 ppm and organoleptic test included color, flavor and taste were normal. Pasteurized milk characteristic during 5 days refrigeration for pH were 6,57;6,58;6,73;6,60 and 6,50 respectively. Acidity were 1,147 %, 0,145 %, 0,145%, 0,157 %, 0,156 % and 0,175  % respectively. TPC were 6,16 x 101, 1,2. 104; 3,15.104, 0,42.106 and 3,5.108 respectively. It concluded that pasteurized milk produced by UD Gading Mas fulfilled SNI quality standard based on weight mass, pH, acidity, fat, protein, heavy metal content, organoleptic test and TPC.   Keywords: pasteurized milk, quality, refrigerator
Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 2 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

ABSTRACT The research about production of Mozzarella cheese used lime juice as an acidifier was aimed to study its potency on physical quality of Mozzarella cheese. The method used in this research was experiment and designed with completely randomized design. The treatment was repeated 4 times, there were namely: K1 = 1.9 %, K2 = 2.1 %, K3 = 2.3 %, K4 = 2.5 %, K5 = 2.7 %, and K6 = 2.9 % (v/v), respectively. Variables measured were cheese yield, meltability, stretchability, and elasticity. Analysis of variance showed that the treatment didn’t give significantly difference effect (P>0.05) on cheese yield, stretchability, and elasticity. The treatment gave significantly difference effect (P<0.05) on meltability. The everage of cheese yield was 10.73 – 11.72 %, the everage of meltability was 9.18 – 10.90, stretchability 1.77 – 2.18, and elasticity 38.60 – 60.71. According to the results and discussion, the research could be concluded that the best consentration was 1.9 %.   Keywords: physical quality, Mozzarella cheese, lime juice, acidifie
The Effect of Zingiber Officinale Rosc in The Diets of Performance in Culled Layer Ducks
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 2 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The experiment was design using a completely randomized block design (CRBD) with four treatments. Treatment were diets without Zingiber officinale rosc (A), diets contain 2,91% Zingiber officinale Rosc  (B), diets contain 5,66%. Zingiber officinale Rosc (C), and diets contain 8,26% Zingiber officinale Rosc (D). Each treatment with five replicates, and each replicate consist four culled layer ducks. Variable observed were feed conversation ratio, carcass physical composition, and meat quality. It was concluded that present  Zingiber officinale Rosc in the diets could be improved of performance in culled layer ducks.   Keywords : Zingiber officinale Rosc, Culled layer ducks, and  meat qualit
The Effect of Utilization of Sweet Potato Flour as Energy Source of Broiler Feed at Finisher Period to Carcass Weight, Chest Weight, Thigh Weight and Abdominal Fat
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objective of current research is was to know the effect of feeding sweet potato flour as a source of energy to carcass weight, chest weight, thigh weight, and abdominal fat.The material of the research were 80 finisher male broiler with initial weight of 963.37 ± 31.23 g. Completely Randomized Design (CRD) used for research method which consisted of 4 treatment, namely feeding without sweet potato flour (P0), with concentration of sweet potato flour of 10% (P1), 20% (P2) and 30% (P3).The parameter of research were carcass weight, chest weight,thigh weight and abdominal fat. The results showed that the gift effect of sweet potato flour to carcass weight were P0 1199.4%; P1 1138.98%; P2 1076.6; P3 1038.2; chest weight of P0 358.08; P1 366.6; P2 337.8; and P3 323.4%; thigh weight of P0 479.8; P1 472.94; P2 468.4; and P3 442; and abdominal fat of P0 33.2; P1 35.6; P2 25.4; P3 27.8. It could be concluded that the concentration of 10% sweet potato flour from total feeding gave the best treatment.   Keywords : sweet potato flour, carcass weight, chest weight, thigh weight, abdominal fat  
The Making of Probiotic Drink (Yoghurt) from Cow’s Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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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
Amino Acid Profile, Group of Functional and Molecular Weight Distribution of Goat Skin Gelatin That Produced Through Acid Process
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

Gelatin is a product of hydrolysis of collagen protein from animals that are partially processed.  Gelatin used in food and non food industries.  Gelatin is produced when many import of raw skins and bones of pigs and cows.  Goat skins potential as a raw material substitution that still doubt its halal. Process production of gelatin determine the properties of gelatin. The objectives of this research were to determine amino acid profile, group of functional and molecular weight distribution of gelatin made from goat skins which was produced through a process of acid. The skin of male Bligon goat, 1.5 to 2.5 year old was used as raw materials. Process production of gelatin was using acid type acetic acid (CH3COOH 0.5 M) (v/v) as curing material. The experimental design applied in this study and commercial gelatin was used as control. The results showed that gelatin produced from goat skin through the process of acid had properties identical with commercial gelatin. It can be concluded that the gelatin has the potential substitute product of commercial gelatin. Keywords: collagen, gelatin, goat skin, curing, acid process
The Quality of Quail Meat Block on Difference Material and Level Binding
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objective of this research was to find out the difference quality of quail meat block using STPP, sodium alginate and carrageenan of texture and chemical properties. The materials of the research were quail meat block from rejected quail’s breast, STPP, sodium alginate and carrageenan.  The method of this research was nested experiment using randomized block design.  The first factors were the kind of binder substance, namely STPP (S), sodium alginate (A) and carrageenan (K).  The second factor was the concentration of each kind of binder, namely 0.25%, 0.37% and 0.5%, respectively.  The variables measured were gel strength, elasticity and chemical properties (pH, WHC, protein content). The results showed that the use binder substance, namely STPP, sodium alginate and carrageenan gave a highly significant different (P<0.01) on pH and gave no significant different (P<0.05) on WHC, protein content.  Concentration of each kind of binder gave a highly significant different (P<0.01) on WHC and gave no significant different (P<0.05) on pH, protein content, gel strength and elasticity.  The highest pH value and WHC was on using STPP 0.5%, whereas the highest protein content value gel strength, elasticity was on using sodium alginate 0.5%. The conclusion of this research that the increasing of STPP, sodium alginate and carrageenan gave no significant different to meat block quality. The highest texture value as quality determiner was the increasing of sodium alginate 0.5%.   Keywords : Quail meat block, STPP, sodium alginate, carrageenan
The Study of Alginate and Whey Protein Hydrolyzed Suplementation Utilization for Cell Release and Microencapsulated Lactobacillus Acidophilus Viability in Probiotic Ice Cream
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objectives of this research were to increase viability and activity of L. acidophilus encapsulated with alginate and whey protein hydrolyzed for cell release and microencapsulated Lactobacillus acidophilus viability in probiotic ice cream. The methods used were factorial experiment using Completely Randomized Design. Data was analysed with Variance Analysis. The results showed that the interaction between alginate and whey protein hydrolyzed supplemented could be increased the function of CaCl2 and also encapsulated L. acidophilus viability. The used alginate of 1% and whey protein hydrolyzed supplemented of 0,5% produced encapsulated L. acidophilus viability higher than before, but however, the utilization of alginate of 1% and whey protein hydrolyzed supplemented of 0% could release a few cell. Therefore, the utilization of alginate 1% and whey protein hydrolyzed supplemented 0,5% in ice cream produced L. acidophilus highest than other.   Keywords :   Lactobacillus acidophilus, microencapsulation, alginate, whey protein hydrolyzed, cell release, ice cream
Microbiological Qualities (TPC, Enterobacteriaceae, Staphylococcus aureus) of Fresh Milk from Subdistrict Krucil Probolinggo
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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.

Page 30 of 53 | Total Record : 521

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