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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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Pengaruh Substitusi Daging Ayam Broiler Dengan Jamur Salju (Tremella Fuciformis) Pada Kualitas Nugget Ayam
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2015.010.02.7

Abstract

The research was purposed find out the effect of substitution broiler meat with white jelly mushroom (Tremella fuciformis) on qualities and organoleptic of chicken nugget. The result were expected to be used as an information about the effect of substitution broiler meat with white jelly mushroom on the qualities and organoleptic of chicken nuggets and these informations can also be used for further research. The material of the research were chicken nuggets with different level substitution of mushroom. Design used in this research was Completely Randomized Design (CDR) with three replication. The treatments were the concentration of the white jelly mushroom substitution, i.e: without substitution (P0), 15% (P1), 30% (P2) and 45% (P3). The parameter measured were texture, microstructure, WHC, pH, organoletic, water, lipid and protein content. Data were analyzed by analysis.of variance and if there were significantly different means among treatments it was then followed by Duncan’s multiple Range Test. The result of research showed that chicken nugget with different level substitution mushroom was high significant different effect (P<0.01) on moisture, and significant different on protein content. The average moisture content of chicken nugget of (P0), (P1), (P2) and (P3) was; 67.05%, 67.33%, 69.29% and 69.36% respectively, protein content 30.85%, 30.77%, 26.26% and 20.99%, but not significant effect (P>0.05) of texture, WHC, pH, lipid content and organoleptic. The average texture  of (P0), (P1), (P2) and (P3) was; 11.76 N, 14.4 N, 14.22 N and 17.38 N respectively. The WHC 55.83 %, 58.7 %, 63.58 % and 65.08%. pH 6.53, 6.41, 6.32 and 6.25 and lipid content 1.16%, 1.23%, 1% and 1.14%. the treatments also gave a different discription on microstructure.
Daya Simpan Susu Pasteurisasi Ditinjau dari Kualitas Mikroba Termodurik dan Kualitas Kimia
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2017.012.01

Abstract

The aim of this study was to determine the quality of thermoduric bacteria and chemical quality of pasteurized milk stored with different time periods. The material was milk from the farmers that was pasteurized at 950C for 21 seconds. The research Method used completely randomized design. The variables observed were TPC, Koliform, Kapang, E. coli bacteria, fat content, protein content, lactose content, total solid, and solid non fat (SNF). The results of the study showed that E. coli and Koliform were not found in pasteurized milk, but a number of thermoduric microbes were  found. Pasteurized milk has a shelf life of 30 days under 40C ± 10C conditions and has no significant changes in fat content, lactose levels, non-fat dry matter content and protein content.
Evaluasi Aktivitas Antimikroba (Streptococcus agalactiae) Menggunakan Exstrak Buah Mahkota Buah (Phaleria macrocarpa L.) dengan Pelarut yang Berbeda
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2017.012.01.2

Abstract

This research was aimed to determine the antibacterial activity of mahkota dewa extract and the effective concentration of mahkota dewa extract against Streptococcus agalactiae. This research was conducted from 2Mayth to 2Juneth 2016. The material ware Streptococcus agalactiae bacteria which isolated from mastitis milk, mahkota dewa which extracted using Aquades and ethanol. The method design was experiment research using Nested Design with 6 treatments and 5 replications. The concentrations of the treatments were P1 (10%), P2 (20%), P3 (30%), P4 (40%) and P5 (50%) and positive control P0 (iodips 10%). The collected data were analyzed using the analysis of variance indicated the significant effects, the least significant different test (LSD) was then employed. Mahkota dewa extract using ethanol (50%) result showed that significantly (P<0.01) on growth of Streptococcus agalactiae was 20.34± 0.92mm. Mahkota dewa extract using aquades (50%) result showed that significantly (P<0.01) on growth of Streptococcus agalactiae was 10.0 ± 0.50 mm. The conclusion of this research is Mahkota dewa fruits extract with ethanol had inhibitory higher in habiting the Streptococcus agalactiae bacteria compared to aquades solvent. The best of treatment of Mahkota dewa fruits extract with ethanol and Aquades solvent in concentration 50% had a high ability to inhibit the growth of Streptococcus agalactiae.
Pengaruh Lama Penyimpanan Dekok Daun Sirih Hijau (Piper betle l.) terhadap Aktivitas Daya Hambat Bakteri Streptococcus agalactiae Penyebab Matitis pada Sapi Perah
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2017.012.01.7

Abstract

ABSTRACT This research was conducted from January to February 2017 at Microbiology Laboratory, Faculty Science and Technology, Islamic Maulana Maliki Ibrahim University, Malang and at Microbiology Laboratory, Faculty of Science, Muhammadiyah University, Malang. The purpose of this research was to determine the effectiveness of Piper betle L. leave extract on antibacterial activity the growth of Streptococcus agalactiae. The method used was Complete Randomized Design (CRD) with 8 treatments and 6 replications. Piper betle L. leaves extract was used 20% for P0 (0-day), P1 (first day), P2 (second day), P3 (third day), P4 (fourth day), P5 (fiveth day), P6 (sixth days) and P7 (seventh day). The results showed that Piper betle L. leaves extract had a highly significant effect (P<0.01) on inhibiting the growth of the bacteria so the results were continued with LSD test analysys because there were differences among variables. The results showed that P0 was the highest (3.93±0.50); then followed by P1 (3.83±0.69); P2 (3.47±0.21); P3 (3.13±0.22); P4 (3.12±0.58); P5 (3.04±0.24); P6 (3.00±0.44) include at medium categories, and P7 (2.97±0.19) include at low category, where inhibition zone which formed on each treatment have non significant decreased. In conclusion, the storage of Piper betle L. extract have effect on antibacterial activities (Streptococcus agalactiae), which the highest at day-0.
Pengaruh Pemberian Pakan Dedak Padi Terfermentasi Cairan Rumen terhadap Kualitas Fisik Daging Ayam
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2017.012.01.4

Abstract

The purpose of this research was to determine the effect of fermented rice bran fermented with rumen fluid addition in feed on physical quality of broiler meat. The material used in this research was 20 broiler chest meats taken from broiler that weren’t differentiated by gender and maintained for 35 days. The research was done by feeding trial designed with Complete Randomized Design (CRD) with 5 treatments and 4 replications consisting of P0: basal feed (mixture of concentrate, rice bran, and yellow corn), P1: basal feed and rice bran fermented with rumen liquid 2.5%, P2: basal feed and rice bran fermented with rumen liquid 5%, P3: basal feed and rice bran fermented with rumen liquid 7.5%, and P4: basal feed and rice bran fermented with rumen liquid 10%. If there was a difference between treatments, tested by Duncan’s Multiple Range Test (DMRT). The variables measured were meat tenderness, pH, and water holding capacity (WHC). The results of this study indicated that the addition of rice bran fermented with rumen liquid in broiler feed showed significantly different effect on meat tenderness P3 (24.43±1.78), P2 (23.18±3.32), P4 (21.73±2.51), P1 (20.25±5.34), and P0 (15.60±3.62), but not showed significantly different effect on pH P0 (5.61±0.09), P4 (5.57±0.01), P3 (5.56±0.01), P2 (5.50±0.01), and P1 (5.45±0.09), and WHC P2 (62.05±8.03), P4 (60.87±5.18), P1 (60.19±14.62), P0 (59.45±4.15), and P3 (54.48±3.52). It could be concluded that feed with the 7.5% level of rice bran fermented with rumen liquid (P3) in broiler feed showed the best results on physical quality of broiler meat.
Pengaruh Presentase Kuning Telur Itik dan Asam Formiat Dalam Proses Peminyakan terhadap Kekuatan Fisik Kulit Ayam Pedaging Samak Khrom
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2017.012.01.5

Abstract

The purpose of this study was to find out the effect of ducks yolk and formic acid in fat liquoring process of the tanned skin.  The materials used in this study were 30 pieces of 7 weeks of broiler chicken shank. The study was carried out using completely randomized design. The variables measured were softness, tensile strength and stretch of the tanned skin. Data were analyzed by analysis of variance and followed by Duncan’s Multiple Range Test. The research results showed that the addition of ducks yolk and formic acid didn’t gave significantly affect on the softness (p>0.05), while gave highly significant affect on tensile strength and stretch (p<0.01). Interaction between two treatment didn’t gave significantly affect (p>0.05) on the softness and stretch, and have significantly (p<0.05) on the tensile strength of leather. The conclusion of this research the addition of 11% duck yolk and 1% formic acid in fat liquoring is the best treatment for broiler chicken shank chrome tanning on the skin softness (2,667), tensile strength (135,707 kg/cm2), and stretch (37,34%), respectively. 
Pengaruh Penambahan Pati Biji Durian (Duriozibethinusmurr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2017.012.01.6

Abstract

This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect  (P<0.05) on organoleptic properties (texture), but the addition of durian’s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian’s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian’s seed starch on chicken meat balls were 15%.
Penambahan Madu pada Minuman Whey Kefir Ditinjau dari Mutu Organoleptik, Warna, dan Kekeruhan
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2017.012.01.3

Abstract

The objective of this research was to determine the optimum honey addition on kefir whey drink based on organoleptic quality (colour, aroma, taste), colour test, and turbidity. The method used in this research was experiment with Completely Randomized Design (CDR) by used 4 treatments and 4 replications. The treatments were P0 = without the honey added, P1=added by 20% honey, P2 = added by 30% honey and P3 = added by 40% honey (v/v). The data were analyzed by Analysis of Variance (ANOVA), if there were significantly difference, the data would analyzed by Duncan’s Multiple Range Test. The results showed that honey addition gave highly difference significant (P<0.01) on organoleptic quality (colour, aroma, taste), turbidity and lightness (L*). Honey addition didn’t give significantly difference (P<0.05) on redness (a*) and yellowness (b*). The conclusion of this research was the best treatment will the value is added by 40% honey with colour 3.25±0.78, aroma 3.50±1.14, taste 3.75±1.01, lightness (L) 31.57±0.5, redness (b*) 0.95±0.12, yellowness (b*) 0.050±0.36, and turbidity 306.7±6.65 NTU
Pengaruh Konsentrasi NaOH terhadap pH, Kadar Protein Putih Telur dan Warna Kuning Telur Pidan
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2017.012.02.2

Abstract

The purpose of this research was to determine the best treatment NaOH addition on pidan eggs. The materials used for this research was pidan made from duck egg, NaOH, salt, black tea and water. The method was used experiment laboratory and Completely Randomized Design (CRD) using 4 treatments and 4 replications. The treatments were T0 (control), T1 (1.4%), T2 (2.8%) and T3 (4.2%). The data were analyzed by Analysis of Variance (ANOVA) if there was significantly continued by Duncan’s Multiple Range Test (DMRT). The result showed that NaOH concentration on pidan eggs gave significant effect (P<0.05) on albumen protein content, gave highly significant (P<0.01) on pH value and yolk colour. The conclusion of this research was 4.2% NaOH addition on pidan egg was the best treatment with gave result yolk and albumen pH: 10.69; 10.25, albumen protein content 26.89%, egg yolk colour L* (lightness), a* (redness), b* (yellowness):  26.89; 11.33, and 26.77. The suggestion of this research was ussed different immersion time on pidan egg production.
Pengaruh Level Protein Pakan pada Masa Pertumbuhan terhadap Penampilan pada Awal Peneluran Ayam Betina Hasil Persilangan Ayam Kampung Jantan dan Ayam Ras Petelur Betina
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2017.012.02.1

Abstract

This research aims to examine the effects of various dietary protein levels during growing period crossbreed hens between cockerel native chickens and laying hens on performance at onset of lay. The effects of the dietary protein levels on weight and other components of eggs were also examined. Eighteen hens aged thirteen weeks were randomly divided into three different treatment groups. Each group consists of six replications. The replication contains a hen. All the treatment hens were grown in a battery-cage until reaching sexual maturity then were fed with three different dietary protein levels which are 13,54%, 12,00%, and 9,80% formulated with 2600 kcal/kg ME. The collected data were analyzed by a one-way classification of variance analysis (CRD) followed by testing the significant means using The Duncan,s MultipleRange Test (DMRT). The experiment result suggested that the treatment during hen’s growing period did not cause significance on performance at onset lay, egg weight, and egg components weight. 

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