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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 Preheating Using Microwave, Steam, and Oven on the Quality of Ponorogo Chicken Satay
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.6

Abstract

This study aims to determine the effect of different preheating methods on the quality of Ponorogo chicken satay. The study used a Nested Completely Randomized Design. The preheating methods used include microwave, steam, and oven with a preheating time of 5 and 10 minutes. The parameters used are physical quality (pH, WHC and cooking loss), chemical quality (moisture, protein and fat content), and Polycyclic aromatic hydrocarbons (PAHs). Data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis obtained data that were significantly different or very significant, it would be continued with Duncan's Multiple Range Test (UJBD) and PAHs analysis of descriptively. The results of statistical analysis showed that the use of different preheating methods had a very significant effect (P<0.01) on pH and fat content had a significant effect (P<0.05) but had no significant effect (P>0.05) on Water Holding Capacity (WHC), cooking loss, moisture and protein content. The duration of preheating in heating method had a significant effect (P<0.05) on WHC and moisture content, but it had no significant effect (P>0.05) on pH, cooking loss, protein and fat content. PAHs content of Ponorogo chicken satay with long heating using microwave (23.35 mg/kg and 5.99 mg/kg), steam (5.48 mg/kg and not detected), oven (8.22 mg/kg and 7.31 mg/kg). The conclusion of this study that the use of preheating method with a long time can reduce the content of Polycyclic aromatic hydrocarbons (PAHs), physical, chemical, organoleptic quality and the best model is obtained in the steam method with a temperature of 97°C.
Optimization of East Java Propolis Extraction as Anti SARS-Cov-2 by Molecular Docking Study
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.7

Abstract

The purpose of this research is to obtain the optimum propolis extraction method using microwave extraction so as to produce anti-SARS CoV-2 compounds. The research method used was experimental with a completely randomized factorial design consisting of 2 factors namely extraction time and power level, 9 treatments and 3 replications. The extraction using microwave assisted extraction was carried out according to treatment factors, namely low power level (A1), medium (A2), high (A3) and the length of treatment time was 10 minutes (B1), 20 minutes (B2), and 30 minutes (B3). The results of statistical analysis showed that the interaction between the two had a high significant effect (p<0.01) on the alkaloid content which is ranged from 0.665 to 1.452 mg/g and had no effect on color L*a*b* and antioxidant activity which is ranged from 1.533 to 1.553. The percentage of hexadecane in East Java propolis extract was 0.280 %, octadecane was 0.775%, and pentacosane was 6.716%. The results of druglikeness analysis showed that hexadecane, octadecane and pentacosane compounds had potential as antivirals with a probability to be active value of 0.68. The binding affinity value produced by enzalutamide as a native ligand is -6.7 kcal/mol while the highest inhibitory value is octadecane and pentacosane of -5.9 kcal/mol and followed by hexadecane at -5.8 kcal/mol. The conclusion of this research is that the most optimal extraction method using microwave assisted extraction is done with a medium microwave power level for 30 minutes in terms of the alkaloid content and antioxidant activity produced. This method is able to produce extracts with good antiviral bioactive components, although the binding affinity has not been able to exceed the native ligand's ability in terms of the molecular docking approach.
Antibacterial Activity From Goat’s Milk Whey Hydrolized by Protease Enzyme of Bacillus Lincheniformis
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.3

Abstract

Food additives had been used to prevent and inhibit the growth of microorganisms and extend shelf life of food. Based on the safety of their used, it has an impact such as microorganism resistance to synthetic antimicrobials. This encourages the development of antimicrobials derived from natural ingredients, especially from milk. The bioactive components of milk protein have not always existed in their natural state, including precursors or peptides that will only be active if they have been hydrolyzed in vitro from their natural proteins. Hydrolysis of milk protein can be carried out using proteolytic enzymes from various sources, including protease extracted from Bacillus lincheniformis. This study used different concentrations of the protease extracted from Bacillus lincheniformis (0.5%, 1% and 1.5%) to produce hydrolyzate which has antibacterial activity in terms of protein content, SDS PAGE profile and the size of the inhibition zone (disc method). The results showed that the best activity of the whey hydrolyzed on Gram-negative Escherichia coli was 1% concentration of protease enzyme. In comparison, Gram positive Staphylococcus aureus can be inhibited with 0.5% concentration of protease enzyme.
Characteristics of Beef Rendang with the Addition of Red Ginger (Zingiber officinale var. Rubrum) During Storage at Room Temperature
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.3

Abstract

The addition of red ginger in the making of rendang was expected to increase antioxidants to prevent rancidity and increase the shelf life of rendang. This study aimed to analyze the physicochemical, organoleptic and antioxidant activity of beef rendang with the addition of red ginger at different levels based weight of meat (0%, 15%, and 30%). The tested rendang was stored in a tightly closed jar and left at room temperature. The results showed that the interaction of the addition of red ginger and storage period had a significant effect (p<0.05) on the pH value, water activity, moisture, protein content, TBARS value, and antioxidant activity, but has no significant effect on ash content, fat content, and tenderness. Ash and fat content as well as tenderness of beef rendang added red ginger were not different from beef rendang not added red ginger (control). Based on sensory test the addition of red ginger did not affect the preference of the panelists. The addition of red ginger to the manufacture of beef rendang has a positive effect on physicochemical characteristics and increases antioxidant activity. Generally, red ginger addition as much as 30% resulted the best result.
Characteristics of Forest and Manuka Honey As Well As Their Application As Herbal Honey Drinks With The Addition of Qusthul Hindi and Turmeric
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.5

Abstract

Manuka and forest honeys are types of honeys that are widely consumed because for their antioxidant properties. In this study, the properties of forets and manuka honey and the use of honey as a herbal drink with the addition of Qusthul hindi and turmeric were analyzed. The addition of Qusthul hindi (0,125 g and 0,375 g) and turmeric (0,125 g and 0,375 g) is given in two formulations. This study was conducted in two phase, namely analyzing the characteristics of manuka and forest honey and preparing herbal drinks to then analyzing their properties. The results showed that the properties of forest honey do not meet the standards for the variables of pH, HMF value, and diastase enzyme activity, while Manuka honey meets the standards only for variables of moisture, HMF value, and diastase enzyme activity. The addition of Qusthul hindi and turmeric to herbal drinks results in an increase in pH, DPPH inhibitoty activity, and antioxidant capacity, as well as a decrease of water content, but is not sensory evaluated because the addition of spices causes changes in taste and appearance.
Characterization and Production of Goat Milk Kefir-Peptide on Triglyceride Synthesis of Cell Model of 3T3-L1
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.1

Abstract

Goat milk kefir (GMK) refers to fermented products, generated through fermenting milk with microbial culture called kefir grains. Prior studies have reported the changes in kefir quality properties during aging process in which fermentation continues, resulting in changes of the peptide content. This research aims to investigate the effect of aging time on GMK–peptide characteristics to inhibite triglyceride syntheses on cells model of 3T3-L1. In this study, GMK were stored at 4 ± 1 oC for 0, 2, 4, 6 and 8 weeks, respectively. The protein profile was characterizedby implementing SDS-PAGE. The result of experiment indicated no protein degradation during the 6 weeks of aging period particularly for high molecular weight at 84 kDa, 80 kDa and 65 kDa. The GMK-supernatant from 8 weeks storage was performed by applying ultrafiltration membrane cut off < 30 kDa (UFC8 030.08). GMK-filtrate fractions (GMK-peptide) was collected as peptides. After 8 weeks of aging period, kefir protein profile was found to consist of peptide fractions and amino acid. The proteolytic activity of kefir grain increased linearly along with aging time (0-8 weeks). During aging period, the proteolytic activity of grain kefir released peptides and amino acid. In particular, the antioxidant activities were found significantly different (p<0.05) during aging periods. The antioxidant activities of GMK-peptide increased along with the elevating peptide concentration, from 3.30 % to 55.73%, with derivate by GMK-peptides of 2.75 – 10.39 mg/ml. Obesity associated with adipocyte hypertrophy occurred when TG accumulation.GMK-peptide of 100 mg/ml indicated the lowest TG level (2.00 ± 0.03 mg/dl). This finding was in line with the inhibition of TG synthesis (61.14 ± 3.26 %). However, GMK-peptide contained antioxidant potency due to may be corelated with decreasing TG synthesis.The study thus suggested the important role of kefir to prolong aging in generating higher peptide bioactive as antioxidant and inhibition of TG synthesis of cell model of 3T3-L1
The Use Nanoparticles Tomatoes Flour As Source of Fiber on Chicken Nuggets
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.4

Abstract

The purpose of this research was to determine the use nanoparticle tomatoes flour as source fiber to increased the quality of chicken nuggets. The materials used in research are nuggets made from chicken meat with optional ingredient other flour tapioca, pepper, onion white, salt, sugar and bread flour.  The addition of nanoparticles of tomato flour on chicken nuggets by treatment carried out. Experimental method laboratory used as a method test laboratory. The Completely Randomized Design was used as an experimental design with 4 treatments and 5 replications. The treatment use control that is without the addition of nanoparticles tomato flour (P0), P1 (addition of nanoparticles tomato flour 1%), P2 (2%), and P3 (3%) of the total chicken meat used. The variables measured are protein content, fiber content, pH value, and sensory quality (color, taste, aroma, texture, and acceptance). The addition of nanoparticles tomatoes flour (Lycopersicum esculentum Mill) on chicken nuggets gives highly significant effect (P<0.01) on protein content, fiber, pH value, and sensory quality of color, taste, aroma, texture, and acceptance. Protein content in chicken nuggets with addition nanoparticles tomatoes flour (Lycopersicum esculentum Mill) produced range between 13.1 – 16.17. The average rate of chicken nuggets fiber range between 0.79 – 1.04%. Chicken nuggets pH value between 5.86 – 6.16. Panelists score on quality organoleptic color chicken nuggets addition nanoparticles tomatoes flour range between 3.15 – 4.50, score taste ranges between 3.25 – 4.65, score aroma ranges from 3.20-4.55 texture range 3.15 – 4.60 dan acceptance 3.40 – 4.70. The research conclusion is the addition of tomatoes flour in the form of nanoparticles could improved the quality of nuggets and additions by 3 percent make chicken nuggets with best quality.
Effects of Whey Protein Isolate on Black Pepper Essential Oil Ultrasound-Assisted Emulsion on Physical Characteristics, Antioxidant Activity, and Antibacterial Properties
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.2

Abstract

The purpose of this research was to determine the best ratio of whey protein isolate (WPI) for encapsulation of black pepper (Piper nigrum) essential oil (BPEO) on ultrasound-assisted emulsion. O/W emulsion was made from the oil phase from BPEO and corn oil (30:70) and the aqueous phase was made from the liquid modified glucomannan. The effect of WPI was investigated at different ratios (T0= 0%, T1= 2%, T2= 4%, T3= 6%,). BPEO emulsion was prepared using an ultrasonication method with the intention for produce nanoemulsion. The method of this research was an experiment with a Completely Randomized Design (CRD) by using four treatments and three replications, then continued by Duncan Multiple Range Test (DMRT). The physical characteristics were observed by viscosity and optical microscope. DPPH scavenging activity was used to know the effect of encapsulation on antioxidant activities. The Antibacterial activity was evaluated by the Kirby Bauer method with E. coli as the pathogen bacteria and L. casei as the probiotic bacteria. The increase ratio of WPI influences morphology. Different ratio of WPI gave a highly significant effects (p<0.01) on the viscosity and antioxidant, and gave no significant effects (p>0.05) on the inhibition diameter zone for E. coli and L. casei. Based on its physical characteristic, antioxidant activity, and antibacterial properties, it can be concluded that WPI can protect the BPEO by stabilizing O/W emulsion and may have the potential to be used as an alternative natural antioxidant and antibacterial additive in many food applications.
Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.1

Abstract

Red palm olein, which is rich in β carotene, has the potential as an animal fat replacer for the formulation of healthy processed meat products. However, it is mainly composed of saturated fatty acid, which should be reduced by combining it with unsaturated fatty acid-rich vegetable oil. Canola oil was mixed with red palm olein in order to get the benefits from both. The formulation of an emulsion gel made up of red palm olein and canola oil at 30/70 (w/w) was optimized using a response surface methodology. Soy protein isolate (SPI), mono and diglycerides of fatty acids (emulsifier E471, EMS), and inulin (INL) were selected as stabilizer and emulsifier in aqueous phase. Based on formula optimization and validation of gel emulsion ability in the comminuted meat model system, it was concluded that the addition levels of SPI, EMS, and INL required to form gel emulsions with optimal ability to produce comminuted meat products were 5.33%, 0.53% and 3.98% (w/w), respectively.
The Emulsion Stability, Antioxidant and Color L, a, b Content on Reduced Fat Mayonnaise Using Virgin Coconut Oil
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 1 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.01.4

Abstract

Mayonnaise is the most favorite product that made from yolk and vegetable oil so it contain of 70-80% fat. The risk of high fat intake is deteriorating health so the percentage oil on mayonnaise have to decrease as reduced fat mayonnaise (RFM). Virgin Coconut Oil (VCO) is one of the various type vegetable oil that can used to make mayonnaise, and there have been several reports describing health benefit. This study was to determine the best percentage of the VCO based on emulsion stability, antioxidant and color L,a,b. The method used experimental laboratory and Completely Randomized Design (CRD) with fourth treatments and fourth replication. It consisted using VCO 70%, 60%, 50% and 40%. The result of this research gave significantly effect (P<0.01) on emulsion of stability, antioxidant and color test. The conclusion of this research was best formulation of RFM using VCO based emulsion stability, antioxidant and color test is 60% it was 80.50±0.57; and 20.65±0.55.

Page 46 of 53 | Total Record : 521

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