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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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Carcass And Wholesalecut Production Of Brahman Cross (BX) Heifer
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.2022.017.03.7

Abstract

This research aims to determine the quantitative characteristics of Brahman cross heifer cattle's carcass and wholesale cut at different age levels. The number of heifer cattle taken as samples was 104 heifer. The research method used is a case study with the selection of locations by purpose sampling. Direct observation is used to obtain information on age, slaughter weight, carcass weight, wholesale cut weight, and parts thereof (primary, secondary, and manufacturing cut). The data obtained were then analyzed by analysis of variance (ANOVA). If there was a significant difference, it is followed by a further test of the Least Significant Difference (LSD). The results showed that the age levels in slaughter had a significant effect (P<0.05) on the slaughter weight, fresh carcass weight and wilted carcass weight, but had no effect on the percentage of carcass and wholesale cut. The older the age of cattle and the longer the cattle are raised, the higher their body weight will affect the slaughter weight produced, and the higher the slaughter weight, the higher the carcass weight made. Average slaughter weight at different age by Permanent Incisor (PI): PI0 (<18 months), PI2 (18-24 months) and PI4 (24- 36 months). While the average percentage of heifer carcass at different age levels was relatively the same (52,71% : 53,04% : 53.10%). The weight and rate of wholesale cut and its parts are also somewhat the same. The research results show that the slaughter age affects the slaughter weight and carcass weight but not dressing percentage and wholesale cut weight. Brahman cross heifer cattle at PI4 produced optimal carcass weight and wholesale cut.
The Fortification with Red Dragon Fruit (Hylocereus polyrhizuz) Peel Extract Evaporated with Mae Method Towards the Physic-Chemistry Quality of Symbiotic Yoghurt
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.2023.018.01.2

Abstract

This study aims at determining the optimum fortification with red dragon fruit peel extract evaporated with MAE method towards the physicchemistry characteristics of symbiotic yogurt. The research object is symbiotic yogurt made of pasteurized fresh milk, red dragon fruit peel extract evaporated with Microwave Assisted Extraction (MAE) method and evaporated with rotary vacuum evaporator, and yoghurt starter containing lactic acid bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus (1:1). The study employs an experiment with Complete Random Design in four treatments including without fortification with red dragon fruit peel extract (P0) and with fortification with red dragon fruit peel extract at 10% (P1), 20% (P2), and 30% (P3) (v/v) with three replications. The variables to be analyzed include physical quality (pH, viscosity, syneresis), color (L*, a*, b*) and chemical quality (acid total, lipid and protein level). The data were analyzed using Analysis of Variance (ANOVA). If there was a difference, the analysis would be continued using Duncan multiple Range Test. The result indicates that the fortification with red dragon fruit peel extract shows significant differences on the pH level (P<0,05), viscosity (P<0,01), syneresis, color (L*, a*, b*) and chemical quality of symbiotic yoghurt. Fortification with red dragon fruit peel extract reduces the pH level and syneresis while it increases viscosity, total acid and protein level because of the fiber content i. e. pectin which functions as a stabilizer. Moreover, it also decreases the lipid profile and increases the turbidity (L*, b* and a*) values. It is concluded that the optimum fortification of 20% with red dragon fruit peel extract evaporated using MAE method results in symbiotic yoghurt observed from its physic-chemistry quality.
External and Internal Qualities of Chicken Eggs Early Production at Various Storage Times at Room Temperature
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.2023.018.01.7

Abstract

Eggs are one of the consumed foods that contain many essential amino acid nutrients such as lysine, tryptophan, and methionine. Egg quality can be seen from the storability of eggs after they are produced. This study aims to evaluate the effect of various storage lengths on the external and internal quality of chicken egg consumption of the Isa Brown strain at the beginning of production at room temperature. The research method is a Laboratories experiment using a Complete Randomized Design. The study treatment consisted of egg storage duration for 0 days (P0), 7 days (P1), 14 days (P2), and 21 days (P3) with 4 repeats and each test unit of 4 eggs. The research variables include external qualities: egg weight, egg index, shell weight, and eggshell thickness, then internal qualities: egg white index, yolk index, yolk color, and egg pH. The data obtained in this study were analyzed with ANOVA, if there are differences between treatments, then proceed with the the Least Significant Differenttest. The results showed that the duration of deviation had a very noticeable influence (P<0.01) on the external quality of the egg including:egg weight, weightand thickness of the eggshell, and no influence (P>0.01) on the egg index. The length of storage also has a very noticeable influence on the internal quality of eggs (P<0.01). Based on the results of the study, it can be concluded that the initial chicken eggs of production at a storage duration of up to 21 days at room temperature experience a decrease in external and internal qualities but still meet the Standards National Indonesia 3926:2008
The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature
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.2023.018.01.5

Abstract

Casein is one of the milk proteins which have the unique characteristic, it is called assembly. Assembly is casein can interact with casein or others to form micelle casein nanoparticle. The nano size of casein can accelerate the process of absorption into the body, making it suitable as a delivery system of nutraceutical food. It can happen with the appropriate temperature. According to the statement, this research aims to determine the best temperature for the reassembling process of casein with phenolic at different temperature (40°C, 50°C, and 60°C) with four replications. 
The Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality
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.2023.018.01.6

Abstract

Chicken nuggets are a popular product among the public, but because of the relatively high price, not all people can consume them. The development of innovation in processed nugget products is increasingly diverse, such as using chicken liver added skim milk powder to improve nutritional quality, physical quality, and consumer preferences. The purpose of this research was to determine the effect of the addition of skim milk powder on broiler liver nuggets in terms of moisture content, water activity (Aw), and physical quality. The research method was a laboratory experiment with a completely randomized design (CRD) is P0 (0%), P1 (5%), P2 (7%), and P3 (10%) for differences adding skim milk powder and the data were analyzed using analysis of variance or ANOVA. The results showed that the addition of skim milk powder was not significantly different (P>0.05) on moisture content, water activity (Aw), texture, and physical quality of yield and color (L*, a*, b*), but had an effect on significantly (P<0.05) in organoleptic (color, taste, and odor) and some of the essential amino acids. The conclusion was that the addition of skim milk powder on 10% was used as a treatment best with moister content, water activity (Aw), and texture, than for physical quality, the best addition was 10% for yield, color, tasteMand color L* (brightness), a* (redness) b* (yellowness). As a reference for further research can compare other commodity types of the liver.
Physicochemical and Microbiological Quality of Buffalo Meat Patty with the Addition of Fenugreek Seed (Trigonella foenum graecum) During Storage Time
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.1

Abstract

Buffalo meat has a good nutritional profile for the development of processed livestock products to meet consumer demand. For some reason, buffalo meat is less desirable to consumers because of its dark colour, coarser fibres, and tougher texture. Innovative product development is necessary as consumer demand tends to shift to ready-to-eat products. Processing buffalo meat into patties is an innovation in product development. Quality products require beneficial ingredients. Fenugreek seeds (Trigonella foenum-graecum) are herbal spices that are beneficial for health, contain protein, fibre, stabilizers, and emulsifiers, and have the potential for product development. The purpose of this study was to determine the effects of anise seed addition on the characteristics of buffalo meat patties. This study used a factorial Complete Randomized Design (4x2) with 4 replications. The factor I was the addition of fenugreek powder, F0 = control or 0%, buffalo meat patty dough + (F1 = 3% fenugreek powder; F2 = 6% fenugreek powder; F3 = 9% fenugreek powder). Factor 2 had a storage time of D1 = 30 days and D2 = 60 days. 
Antibiotic Resistance Pattern of Escherichia coli Derived from Retail Raw Meat in North Sumatera, Indonesia: Antibiotic Resistance Pattern of E. coli obtained from Meat
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.2

Abstract

Bacteria from animals raised for food that have developed antimicrobial resistance (AMR) may serve as a vehicle for its transmission from animal to human. Nevertheless, the antibiotic resistance profile of Escherichia coli from raw meat is scarcely reported, especially in North Sumatra. The aim of this investigation was to investigate the retail raw meat for the presence of E. coli and its antimicrobial resistance pattern. We purchased 80 packages of fresh meat products from four traditional markets located in Deli Serdang and Medan. Escherichia coli was isolated by an established microbiology test and a phenotypic antimicrobial susceptibility test was conducted by the method of disk diffusion. The data analysis of antibiotic resistance and multi-drug resistance (MDR) levels was performed by using WHONET 5.6. The antibiotic resistance dissimilarity between the two regencies was analyzed by using chi-square analysis. This study observed about 19 E coli isolates (23.7%) were obtained from raw meat. Resistance toward the antibiotics listed as critically important for veterinary and human therapy is increasing concern for public health. The isolates were highly resistant to ampicillin and tetracycline. Meanwhile gentamycin is susceptible. The MDR level of E. coli in both regencies of North Sumatra was about 21.05%. This finding contribute essential information on AMR in food animals and can be used to improve local and regional plans for the administration of antibiotics to livestock.
The Effect of Nano-Polyphenols Cocoa Whey Protein as Functional Fortification Materials in Terms of Antioxidant Activity and Physicochemical Properties
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.3

Abstract

The study aims to understand the interaction between cocoa polyphenol nanoparticles with whey protein isolate (WPI) bond between polyphenol cocoa nanoparticles with whey protein isolate (WPI) and the role of the nanoparticles of cocoa polyphenols as bioactive compounds in the nano-polyphenol cocoa whey protein. The research method is performed using laboratory experiments with a completely randomized design (CRD), followed by Duncan analysis (DMRT) when there are significant or highly significant differences in each treatment. This research focused on the nanoparticles of cocoa polyphenols in the formulation of the nano-polyphenol cocoa whey protein with 4 treatments (T0: 0%, T1: 5%, T2: 10%, T3: 15%) and 3 replications. The observed variables include total phenolic, antioxidant activity, particle size, emulsion activity, and emulsion stability. The difference in the concentration of the nanoparticles of cocoa results in highly significant differences (P<0.01) in total phenolic, antioxidant activity, and particle size. Gave a significant difference (P<0.05) in the emulsion activity, but does not show a significant difference in the emulsion stability (P>0.05). It can be concluded that cocoa 15% nanoparticles (T3) are the best treatment from other treatments and is able to synergize with whey protein isolate (WPI), improve emulsion quality and have natural antioxidant content used as an alternative for food fortification ingredients
The Physicochemical and Organoleptic Quality of Liver Nuggets with Corn Flour and Sago Flour
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.4

Abstract

The study aims to determine the effect of using corn flour and sago flour on chicken liver nuggets and beef liver nuggets in terms of physicochemical and organoleptic quality. The materials used in the study were chicken liver, beef liver, sago flour, corn flour, chicken eggs, salt, garlic, pepper, and breadcrumbs. The research method used was a laboratory experiment with a nested Randomized Block Design (RBD) with 4 treatments and 5 replications. The treatment was distinguished by several codes including CC: chicken liver+corn flour, CS: chicken liver+sago flour, BC: beef liver+corn flour, and BS: beef liver + sago flour. The variables analyzed were water content, water activity (Aw), carbohydrates, texture, and organoleptic tests.
Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 18 No. 2 (2023)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2023.018.02.5

Abstract

The purpose of this study was to determine the best level of addition of cinnamon (Cinnamomum burmanii) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. The materials used were hydrolyzed casein, chitosan and gelatin with different proportions of cinnamon (Cinnamomum burmanii) essential oil added. This research method was a completely randomized design laboratory experiment with five treatments including without cinnamon essential oil (P0) and with cinnamon essential oil 0.5% (P1), 1% (P2), 1.5% (P3) and 2% (P4) with four replications. The variable measured was the antimicrobial activity of the edible film against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) if there were significant differences or very significant differences. The results showed that there was a very significant difference (P<0.01) in antimicrobial activity against Staphylococcus aureus and Escherichia coli, but there was no significant difference (P>0.05) in Lactobacillus bulgaricus and Salmonella sp. The conclusion from this study is that the best results are edible films with the addition of 2% cinnamon essential oil.

Page 47 of 53 | Total Record : 521

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