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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 Rice Fermented (Tape Ketan Hitam) Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk
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.2013.008.01.2

Abstract

This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality. The experimental method was designed by factorial Completely Randomized Design (CRD) which three times replicated. The treatment consists of rice fermented liquid fraction concentrations by 5 %, 15 %, 25 % and 35 % (v/v)  and incubation times by 0 (without incubation) , 8,16 and 24 hours. The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, while  in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour. The best combination obtained from addition of rice fermented liquid fraction 25 % and 24 hours of incubation times.Key words: goat milk, rice fermented liquid fraction, incubation times
Histological profile of collagen fibers on Bligon goat skin soaked in weak acids and bases solution at different concentration
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.2013.008.01.3

Abstract

Strong acids and bases has been widely applied in commercial gelatin industry, but the application of weak acids and bases has not been much done. Application of a solution of strong acids and bases could be expected to affect human health and uneconomical, therefore it requires further study on the possibility of the their application in the production process of gelatin. Quantity and quality of gelatin associated with changes in their structure of collagen fibers. Research has been conducted on the histological profile of collagen fibers from Bligon goat skin soaked in weak acids and bases. Weak acid (CH3COOH 0.5 M) and weak base (Ca(OH)2 100 g/L) was used as a soak solution, each of which was made into three concentration levels (3, 6 and 9% v/v).  Samples of skin composites made duplo size 3x3 cm and each soaked for 4 days and were then made histological preparations. Subsequent histological profiles were analyzed descriptively. Results showed that the changes in the structure of skin collagen fibers in CH3COOH 0.5 M more significant than Ca(OH)2 100 g/L and control (without soaked) for the same level of concentration.Key words: Histological, collagen fibers, bligon goat skin, weak acids and bases
Physical, Chemical and Microbial Characteristic of Gouda Cheese Using Propolis (Apis milifera Liguistica) as Coating Material
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

Gouda cheeses were coated with different coating materials consist of pliol, beeswax, and beeswax containing different concentration of propolis  by 0,2, 0,4 and 0,8%  and stored  during  ripening at 10oC period. The result showed that no different of moisture, fat and protein content, hardness, pH value of cheese products. The hydrolysis process at maturity caused decreasing of  pH value. Added propolis in the coating material could inhibited  mould and yeast growth significantly. Key words:  Gouda Cheese, propolis, edible coating
The Effect of Tallow As Lipase Inducer on Total of Aspergillus Niger, Lipolitic Activity and Lipase Yield
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The objectives of this research was to determined of tallow addition with different concentration as lipase Aspergillus niger inducer to total of A. niger, lipolitic activity and lipase yield. The result showed that tallow addition as inducer in the lipase A. niger production gave no significant effect on total of A. niger (5.3 x 107 – 1.7 x 108 cfu/gram) in the medium. Tallow addition gave a highly significant effect on lipolytic activity and yield of lipase A. niger. Lipolytic activity ranged between 32.0354 – 53.1197 U/mg protein, while the yield of lipase was 6.6418–7.8941 µg/ml. The conclusion of this research was the addition of tallow for 8% as the lipase inducer of A. niger on lipase production was  more effective to obtain the optimal result. Keywords : Tallow, lipase, inducer, Aspergillus niger
The Effect of Addition Pineapple Peel Meal (Ananas comosus (L) Merr) in Diet on Total Egg and Egg Duck Quality
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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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
DNA Amplification of Meat Tenderness Gene of Bali Cattle
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of this study was to find out DNA band pattern as a result of amplification using DNA primer from meat tenderness gene of Bali cattle. Sample used in this study was DNA isolated from blood Bali cattle. Blood samples was collected in heparin tubes from jugular vein. Leucocyte cells were isolated using RBCs (Red Blood Cells) lysis buffer. To get DNA fragmen, marbling and meat tenderness gene were amplified by using DNA primer for for meat tenderness (forward: 5’–CTACCGGGACGTCAACCT-3’; reverse: 5’-GGTTGTCGGGGTAGCTCA-3’). The size of DNA fragment were 210 bp. Key words: Bali cattle, meat tenderness gene
The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de Milko
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The purposes of this study were to determine starter level and incubation time on the quality of nata de milko and to obtain an appropriate starter concentration and incubation time to produce a good nata de milko in terms of texture, fat content and organoleptic properties. The material used was nata de milko. The research method used was factorial experiment using a randomized block design with 2 factors, namely starter concentrations were 5%, 7.5% and 10% of media, and incubation times were 7,  9 , and 11 days. Variables observed were texture, fat content and organoleptic properties. Tunjukkan huruf latinThe results showed that gave no effect (P>0.05) between starter concentrations and incubation times on texture and fat content, and gave an effect (P<0.05) on flavour, colour, and texture (organoleptic sensory) of nata de milko. Starter concentrations and incubation times gave a highly significant difference effect (P<0.01) on taste. The highest average value of the starter concentration found in 5% with texture, fat content, and organoleptic properties were 0.21 mm/g.sec, 0.22% and fresh aroma, white colour, sweet taste and chewy texture. The average value of 9-days incubation with texture value, fat content, and  organoleptic properties were 0.19 mm/g.sec, 0.12% and fresh aroma, white colour, sweet taste and chewy texture.The concentration of starter and incubation time did not show an effect on texture and fat content of nata de milko, but showed an effect on organoleptic properties. Keywords: whey, texture, fat, organoleptic, nata de milko
Effect of Using Additive to Microbiology Activities of Mozzarella Cheese Storage at Refrigerator Temperature
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aims of this study were to determine the best preservative between potassium sorbate, sodium benzoate, and chitosan on the microbiological quality of Mozzarella cheese stored at refrigerator temperature. The results showed that the addition of preservatives potassium sorbate, sodium benzoate, and chitosan did not give a significantly different effect (P> 0.05) on the TPC, total number of molds, and total number of yeasts of Mozzarella cheese. Storage time of Mozzarella cheese that nested on the type of added preservatives did not give a significantly different effect (P>0.05) on the TPC and total number of yeasts but gave a significantly different effect (P<0.05) on the number of molds of Mozzarella cheese. Based on the research data, it can be concluded that the utilization of preservative potassium sorbate, sodium benzoate, and chitosan were effective in suppressing the growth of microorganisms. Potassium sorbate tends to be more effective in suppressing the growth of microorganisms in Mozzarella cheese stored at refrigerator temperature. Key words: whey, texture, fat, organoleptic, nata de milko
Water Holding Capacity (WHC), Protein and Moisture Content on Different Concentration of Ginger (Zingiber Officinale Roscoe) Extract and Soaking Time
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aims of this research was to study the effect of different concentration of ginger extract and soaking time to produce beef meat on WHC, protein content, and moisture content. This study was carried out factorial type of Randomized Complete Design. Factor 1 was ginger extract (J) : (j1) 0%, (J2) 5%, (J3) 10%, and factor 2 was soaking time (P): 5, 10, and 20 minutes. All treatments was replicated in three times, and if three was significant different, it would be tested using BNT. The research result showed that the higher of ginger extract concentration and the longer soaking time, the higher of WHC, protein content, and moisture content. 10 % ginger extract and 20 minutes gave the best result on WHC, protein content, and moisture content. Key Words : Dendeng, Ginger, Soaking Time, WHC, Protein, Moisture Content
Tenderness, pH and Water Activity (Aw) of Spices Dried Meat on Various Concentrate of Ginger Extract (Zingiber Officinale Roscoe) and Different Soaking Time
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 7 No. 2 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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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

Page 31 of 53 | Total Record : 521

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