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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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Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken
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.2013.008.01.4

Abstract

The objectives of current research were to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with an acceptance of panelist. The results showed that the best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9% Key words: fat, fatty acids, carotene, shrimp waste
Study on Physico-chemical Quality of Beef In The Market of Malang City
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.02.1

Abstract

Results of this research indicate that the physical qualities of the beef include the average value of pH 5.6 for Dinoyo market; Blimbing market was 5.7; Besar market was 5.6. Average WHC values of Dinoyo market was 36.13%; 30.79% for Blimbing market, and 29.67% for Besar market. Average texture value of Dinoyo market was 10.56%, 12.82% for Blimbing market; and 12.89% for Besar market. As for the chemical quality include the value of the average moisture content of 77.65% for Dinoyo market; 76.05% for Blimbing market, and 76.03% for Besar market. Value of the average fat content was 14.7% for Dinoyo market; 14.34% for Blimbing market, and 15.43% for Besar market. The value of an average protein content was 18.26% for Dinoyo market; 18.1% for Blimbing market, and 19.19% for Besar market. Key words: beef, pH, WHC, texture, water, fat, protein
Protein and Amino Acid Profile of Filial Etawah Crossbred and Castrated Filial Boer Crossbred Goat Meat
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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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. Key words: protein, amino acid profiles, goat  meat
Effect of Roasting Time In Microwave To Physical Quality Of Chicken Steak
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The purpose of this research was to know effect of roasting time on chicken steak using microwave based on physical quality (pH, texture and WHC). The material of research was steak of broiler breast. The treatments of roasting time were 3 minutes (T3), 4 minutes (T4), 6 minutes (T6) and 10 minutes (T10). The experiment design of this research was with Completely Random Design (CRD). The data was analyzed by Analysis of variance (ANOVA) followed by least significanced  there was significant differences between samples. The results showed that the roasting time for 10 minutes gave significant effect (P<0.01) on steak texture. Whilst the roasting time of 3 minutes, 4 minutes and 6 minutes gave no significant effect (P>0.05) on pH and WHC. It can be concluded that roasting time using microwave for 10 minutes was the best treatment to improve chicken steak texture and this may lead to produced good physical quality steak . Key words : Chicken steak, roasting time, physical quality
Effect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans
Jurnal Ilmu dan Teknologi Hasil Ternak 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
DNA Amplification of Meat Tenderness Gene of Bali Cattle
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of this study was to know 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, respectively. Key words: Bali cattle, meat tenderness gene
The Utilization of Keprok Orange Fruit (Citrus reticulata) Juice in Mozarella Cheese Manufacturing
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The aim of this study was to know the effect of Keprok Orange Fruit (Citrus reticulata) Juice as a direct acidification to yield, meltability, stretchability, protein and moisture content to Mozarella cheese. The result showed that Keprok orange fruit juice gave a highly significant effect (P<0.01) on protein content of Mozzarella cheese. In the otherwise gave a significant effect (P<0.05) on yield, meltability and moisture content of Mozzarella cheese but did not give a significant effect (P>0.05) on stretchability. The conclusion of this research was the Keprok orange fruit juice concentration of 3 % was the best concentration and suggested to use on Mozzarella cheese manufacturing. Key words: Keprok orange fruit (Citrus reticulata), Mozarella cheese manufacturing
The Effect of Arrowroot Flour (Maranta Arrundinaceae) on Physical And Sensoric Qualitiy of Rabbit Nugget
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.02.2

Abstract

This experiment was conducted to observe the effect of addition level of arrowroot flour (Maranta arrundinaceae) on physical and sensoric quality of rabbit nugget. Rabbit meat and arrowroot flour were used in current experiment. There were four treatments with three repetations in current experiment, addition level of arrowroot flour 0 % (P0), 10 % (P1), 20 % (P2), and 30 % (P3) in rabbit nugget. The variables measured in experiment were physical quality (pH, water holding capacity, and texture) and sensory quality (color, flavor, odour, and texture). This experiment was statisically analyzed by using Completelly Randomized Design (CRD). The difference between means was analyzed by Duncan’s Multiple Range Test (DMRT). This experiment showed that pH, water holding capacity, and sensoric quality (color, flavor, odour, and texture) were significantly affected (P < 0.01) by the addition of arrowroot flour, while it did not significanlty affect (P > 0.05) in physical texture. The addition level 20 % of arrowroot flour (P2) gave the highest value on physyical and organoleptic quality of rabbit nugget. The conclusion of this experiment was the increase of addition level of arrowroot flour in rabbit nugget improved the phyical texture, but it reduced pH, water holding capacity, and sensoric palatability (color, flavor, odour, and texture).
The Quality of Beef on Traditional Market in Poncokusumo Subdistricts Malang Regency
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

ABSTRACT The purpose of this study was to determine the physical quality of beef sold by traders fresh beef, namely moisture content, pH, water holding capacity (WHC), cooking loss or shrinkage cooking and texture or tenderness compared with the literature on the quality of fresh beef eligible . The results showed that the physical quality of fresh beef sold in the traditional market traders Poncokusumo District of Malang Regency still eligible or safety standards for the fresh cow consumption. The beef has moisture content of 76.53 %, pH of 5.62, cooking loss or shrinkage of 24.60 % ripe, WHC (water holding capacity) 37.10 % and 23.84 N texture or tenderness. Key words: physical quality of beef , traditional marketABSTRACTThe purpose of this study was to determine the physical quality of beef sold by tradersfresh beef, namely moisture content, pH, water holding capacity (WHC), cooking loss orshrinkage cooking and texture or tenderness compared with the literature on the quality offresh beef eligible . The results showed that the physical quality of fresh beef sold in thetraditional market traders Poncokusumo District of Malang Regency still eligible or safetystandards for the fresh cow consumption. The beef has moisture content of 76.53 %, pH of5.62, cooking loss or shrinkage of 24.60 % ripe, WHC (water holding capacity) 37.10 % and23.84 N texture or tenderness.Key words: physical quality of beef , traditional market
Quality of Preservative Smoked Beef using Different Smoked Method
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2013.008.02.3

Abstract

The purpose of the study was to determine the effect of the smoking traditional and liquid smoking on the quality of smoked beef in terms of the levels of phenol, TBA number, and total microbes. The research method was experiment with completely randomized design pattern factorial (2x3). The first treatment were the preservation of beef with traditional smoked methods and preservation beef with liquid smoked method. The second treatment were the time of storage, namely 0 day, 2 days and 4 days. Each treatment was repeated 3 times. The results showed that the curing method was highly significant (p <0.01) on phenol content and the total microbes, and gave no affect to the TBA number. The highest levels of phenols obtained by the method of liquid smoked with time storage time of 4 days. TBA value and lowest total microbial were obtained from liquid smoked with time storage of 0 day. The conclusion that liquid smoked method was better than the traditional smoked method. Key words: phenol, TBA value, microbial, meat smoke

Page 32 of 53 | Total Record : 521

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