cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Herly Evanuarini
Contact Email
jitek@ub.ac.id
Phone
+6282132616737
Journal Mail Official
jitek@ub.ac.id
Editorial Address
Fakultas Peternakan Universitas Brawijaya, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Kota Malang, Jawa Timur 65145
Location
Kota malang,
Jawa timur
INDONESIA
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
 47   48   49   50   51 
Assessing Chicken Rendang in Padang: Quality, Nutrition, and Sensory Analysis Novia, Deni; Yuherman; Winda Sartika; Rini Rustini
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.1

Abstract

Chicken rendang is loved by children and adults alike but is still often found in restaurants in Padang City. As a representative of the Minang Region, the city of Padang is very representative of sampling chicken rendang because each rendang has a different process and taste. This research examined the quality, nutritional value, and taste of chicken rendang sold in Padang City. The method used in this research was a survey method with random sampling (purposive sampling), and then laboratory analysis was carried out. Data processing used a 9x2 randomized block design (nine samples and two groups), with samples being places where chicken rendang was taken from 8 restaurants in the city of Padang and one chicken rendang sold commercially (packing) as a control, while quality test without using controls. The parameters observed were quality (FFA, TBA, and cholesterol levels), nutritional value (moisture content, protein content, fat content, ash content), and sensory analysis (color, aroma, texture, and taste of 30 untrained panelists) of chicken rendang. Sample G had the highest nutritional value but was lower than the sensory analysis. On the other hand, the sample I had the highest sensory assessment and high-fat content. Sample D was the best sample regarding quality, nutritional value, and sensory with FFA 0.800%, TBA 0.021 mg malonaldehyde/kg, cholesterol levels 44.35 mg/dl), nutritional value (moisture content 45.03%, protein content 14.48%, fat content 15.44%, ash content 2.80%), and sensory analysis neutral.
Effect of Chitosan-Beeswax Edible Coating on Microbiological Profile of Chicken Thigh Meat at Freezer Storage Salwa Haneefah Fauzia; Dedi Fardiaz; Laprianika Retha Hapita Sari; Dewi Masyithoh
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.7

Abstract

This research examined the effect of chitosan and beeswax edible coating with different percentages on the microbiological value (aerobic bacteria, Staphylococcus aureus, Coliform, and Escherichia coli) of chicken thigh meat in two days of storage at freezer temperature (-18oC to -20oC). The study used Completely Randomized Design with 4 treatments and 5 replications. Treatments included were A0 (control), A1 (chitosan 2%), A2 (chitosan 2% + beeswax 1%), and A3 (chitosan 2% + beeswax 2%). Variables observed were the number of aerobic bacteria, S. aureus, Coliform, and E. coli using 3MTM PetrifilmTM Plates. Results showed significant differences (p<0.05) in the number of aerobic bacteria colonies with the least colony on treatment A1. S. aureus and Coliform colonies showed significant differences (p<0.05) with the least colony on treatment A2 and A3, sequentially. There was no significant difference (p>0.05) in E. coli count due to no colonies detected on all treated samples. However, compared to controlled samples, it was found to decrease. The decrease in colony numbers shows that edible coating treatments can be used to help preserve or extend the shelf life of chicken thigh meat.
Kinetics of Deterioration of the Quality of Purebred Chicken Egg Meal During Storage Rotinsulu, Merri Diana; Sjaloom Ester Sakul
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.3

Abstract

The research objective to determine quality of purebred chicken egg meal deteriorates during storage. The research method used experimental method, counting was a completely randomized design consisting of 5 treatments and 4 replications. As a treatment, the storage time for purebred chicken egg flour at room temperature is formulated as follows T0 (0 days), T1 (10 days), T2 (20 days), T3 (30 days) and T4 (40 days). The variables observed were water content, pH and total microbes. The results of analysis of variance showed that storage time at room temperature had a highly significant different effect (P<0.01) on the water content, pH and total microbes of purebred chicken egg flour. The results of the orthogonal polynomial test show that storage time at room temperature has a highly different linear effect on water content obtained by the equation Y=6.561+0.0177X, linear and quadratic on pH obtained by the equation Y=7.64+0.0095X+0.00015X2   and total microbial colonies of purebred chicken egg flour obtained by the equation Y=2686-0.0172X+0.0006X2. It can be concluded that the kinetics of deterioration in the quality of purebred chicken egg flour occurs 0.25% increase for water content and 0.25 increase for pH and 0.24 log cfu/g increase in the number of bacterial colonies during storage.
Effect of Temperature and Duration of Gasbio Heat Energy on Bee Pollen Bioactive Compounds and Bee Propolis Extraction Trigona sp Yasri Rahmawati, Yasri; Mochammad Junus
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.4

Abstract

Processing of dried bee pollen and propolis extraction to optimize the use of processed by-products of Trigona sp bees in the general public by utilizing biogas as heat energy. This research uses bee pollen and raw bee propolis (Trigona sp). The aim of the research was to determine the effect of temperature and length of time for drying bee pollen and propolis extraction on bioactive compounds. The research method used a completely randomized design (CRD) with 5 treatments and 3 replications, consist with (1) Bee pollen drying temperature with sunlight, 45 oC, 55 oC, 65 oC, and 75 oC, (2) Long oven time 3 days, 2,5 hours, 2 hours, 1 hour, and 15 minutes. Meanwhile, the treatment for propolis extraction with distilled water solvent is (1) Temperature 70 oC, 75 oC, 80 oC, 85 oC, and 90 oC, (2) Length of extraction time is 220 minutes. Data were analyzed using Variant ANOVA. If there is a significant difference and effect (P<0.05) or highly significant (P<0.01), then proceed with least significant difference test. Dried bee pollen research results the best bioactive compounds were obtained at a temperature of 65 oC (T3) with protein content (14.09 %), total phenol (1.314 mgGAE/g), and antioxidant content (53.97 ug/mL). The best results for propolis extraction were at a temperature of 70 oC (T0) with antioxidants (21.15ug/mL) and total phenolics (0.357 mgGAE/g). Gasbio can be used as an alternative heat for drying bee pollen and propolis extraction, but when use gasbio must determine the right temperature and time.
The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs Maulida Aina Salsabila; Vivi Kartika Putri; Amertaningtyas, Dedes; Saleha, Rischa
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.5

Abstract

Meatball is a processed meat products made with a mix of ground meat, flour, and spices. The ingredients for making meatballs can be substituted by using internal organs of livestock, such as chicken liver meatballs. This research objective measured the effect of different types of flour (tapioca flour, sago flour, and maizena flour) in chicken liver meatballs to measure the physical qualities (water content, water activity, water holding capacity, color) and chemical qualities (fat content and cholesterol). The material used in this research were chicken liver, tapioca flour, sago flour, maizena flour, salt, pepper, sugar, fried shallots, garlic, albumin, and ice. The method used in this research was experimental and counted with a Randomized Block Design (RBD) with 3 treatments and 6 replications. T1: 26 % tapioca flour with 250 g chicken liver, T2: 26 % sago flour with 250 g chicken liver, and T3: 26 % maizena flour with 250 g chicken liver. The variables were fat content, cholesterol, and color. The result showed that average of water content on each flour was T1 61.65±0.49 %, T2 63.18±0.44 %, and T3 60.56±1.15 %. Water activity was T1 0.9427±0.0030, T2 0.9428±0.0070, and T3 0.9375±0.0036. WHC (Water Holding Capacity) was T1 49.38±1.21 %; T2 48.28±1.55 %, and T3 52.68±1.08 %. Fat content was T1 11.54±0.88 %, T2 11.33±0.66 %, and T3 11.01±0.76 %. Cholesterol level was T1 19.16±1.01 mg/100g, T2: 18,54±1.32 mg/100g, and T3 18.10±0.72 mg/100g. Color was T1 46.01±0.65, T2 43.67±1.13, and T3 43.09±2.15. This research concluded that the effect of three types of flour (tapioca, sago, and maizena) addition were highly significanly effect (P<0.01) on water content, water holding capacity, color L*, color a*, color b* and significanly effect (P<0.05) on water activity, but were not significanly effect (P>0.05) on fat content, and cholesterol level. Research can be continued with the use of tapioca flour, sago flour, and maizena flour in meatball products from other livestock livers with different variables
The Effect of Feeding Formula in Honey Bees (Apis mellifera) Using Flow Hive Technology on Honey Production and Quality at PT Kembang Joyo Sriwijaya Fanisa, Aulia Fahnaz; Dedi Fardiaz; Dewi Masyithoh
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 1 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.01.6

Abstract

Bee feeding has long been known and applied in honey bee farming. One way of feeding bees is to give sugar syrup mixed with water. This study aims to determine the effect of supplementary feeding on bees that have been formulated on the production and quality of honey produced. This study also applies one of the artificial hive technologies, namely flow hive. This study also observed how the adaptation of bees and the added value of the flow hive using Apis mellifera honey bees which is known for its high production rate and high adaptability. This research was conducted from September to December 2023 at PT Kembang Joyo Sriwijaya, Malang Regency. The experiment was conducted using 3 flow hives with the same feed formula.  The study showed good feed consumption in stup 1 and decreased feed consumption in stup 2 and stup 3. Honey obtained in stup 1 was 1.5 kg from 1 flow frame. Laboratory test results showed pH levels of 3.4, moisture content of 18.2 %, reducing sugar levels of 55.44 % and 56.71 % and diastase enzyme activity of 3.18 DN and 3.19 DN. In conclusion that formula feeding did not show high honey production when compared to the time taken to reach harvest and also did not show fulfilling reducing sugar content and diastase enzyme activity test results.
Physical Quality of Broiler Meat Given Synbiotics from Probio_FM and Mannan Oligosaccharides (MOS) in Rations: Synbiotic broiler meet Pratama, Yayan Yogi; Mairizal, Mairizal; Yusrizal, Yusrizal
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.1

Abstract

This research aims to determine the effect of providing synbiotics from Probio_FM and Mannan Oligosaccharides (MOS) in the ration on the physical quality of broiler meat at a certain level. The material used was 200 DOC (Day Old Chick) Lohman strain MB 202 Platinum strains produced by PT Japfa Comfeed. Broilers were maintained for 35 days, this study used 5 treatments and 4 replications, namely P0 (commercial feed + 0% Probio_FM and MOS (Control)), P1 (commercial feed + 0.25% Probio_FM and MOS), P2 (commercial feed + 0 .50% Probio_FM and MOS), P3 (commercial feed + 0.75% Probio_FM and MOS), P4 (commercial feed + 1 % Probio_FM and MOS.  The variables observed were meat pH, cooking loss and water holding capacity (WHC). Data were analyzed using analysis of variance (ANOVA), if there was a significant effect then it was continued with the Duncan test. The results showed that administration of synbiotics from Probio_FM and MOS had no significant effect (p > 0.05) on the physical quality of broiler meat which included pH value, binding capacity. water, and cooking loss. It was concluded that synbiotics from Probio_FM and MOS could be added to the ration without reducing the physical quality of broiler meat.
The Effect of Moringa oleifera Flour Addition on The Quality of Chicken Meat Dimsum Wulandari, Yuliana Risma; Nurhassarah, Afifah Novidia; Radiati, Lilik Eka
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.02.2

Abstract

The effect of Maringa oleifera flour addition on protein, moisture content, ash, fat content, texture, water holding capacity, organoleptic and color L*, a*, b in chicken meat dimsum. The treatments used were without the addition of moringa flour as a control and the addition of moringa flour 1%, 2%, and 3%. The variables measured were protein, moisture content, ash, fat content, texture, water holding capacity, organoleptic and color L*, a*, b*. The results showed that the treatment gave a significant effect (p < 0.05) on protein, moisture content and water holding capacity, gave a highly significant effect (p < 0.01) on ash content, organoleptic color, aroma, and taste, gave no significant effect (p > 0.05) on fat content, texture and texture organoleptic. The results of color testing L*, a*, b* has a highly significant effect (p < 0.01) on brightness (L*), a significant effect (p < 0.05) on redness (a*) and no significant effect (p > 0.05) on yellowness (b*). It can be concluded that the addition of moringa leaf flour at 3% in chicken meat dimsum gives the best results in terms of protein content of 13.45%, moisture content of 60,20%, ash content of 1,53%, fat content of 1,66%, texture of 5.15 N, water holding capacity 31%, organoleptic values of color 1.4, aroma 1.56, taste 2.05, and texture 3.1 and color lightness (L*) 54,25%, redness (a*) 0,97%, and yellowness (b*) 17,62%. The research suggestion is to use moringa leaf flour at 3% for good result in chemical qualities and use moringa leaf flour at 1% for good result in physical qualities.
Physical and Chemical Properties of Chicken Sausage with The Addition of Dayak Onion (Eleutherine palmifolia (L) Merr) from Central Kalimantan Monasdir; Nugroho, Antonius Adhityawan; Riskayanti; Husein, Firdaus; Nisfimawardah, Lailatun; Astuti, Erlina; Setyowati, Eka Agustin Hayu; Nio, Maria Magdalena
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.02.1

Abstract

This study aims to analyze the physical and chemical properties of chicken sausages with the addition of dayak onions (Eleutherine palmifolia (L) Merr) from Central Kalimantan. The experimental design used in this study was a completely Randomized Design consisting of 2 treatments and 3 replications with differences in the concentration of adding fresh dayak onions it consists of T0 (chicken sausage without the addition of dayak onions), T1 (chicken sausage + 2% dayak onion) and T2 (chicken sausage + 4% dayak onion). Variables observed contain physical properties of chicken sausages (pH and aw value). Chemical and antioxidant properties of dayak onion sausage (moisture content, protein content and antioxidants) as well as sausage texture profile (hardness, compactness, gumminess, elasticity and chewiness). Data on physical, chemical, antioxidant characteristics and texture profiles of chicken sausages with the addition of dayak onions were analyzed using ANOVA and further tested using the Tukey Test. The results showed that chicken sausage with the addition of dayak onions at different levels had an effect on the value of pH, aw, water content, protein content, antioxidants and texture profile. The addition of dayak onions increases the antioxidant levels of chicken sausages and makes the color bright red compared to without the addition of dayak onions.
The Quality of Yoghurt Fortification Tuna Fishbone (Thunnus sp.) Nanocalcium: Physicochemistry and Microstructure Shodiq, Berliana; Lailasari, Umi; Prasetiyo, Dimas Teguh; Pambudi, Ridho; Nurdin, Muhammad Alfan
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.02.3

Abstract

Calcium is very important mineral for human body. Fortification of natural calcium source into yoghurt can be a way to provide calcium requirement. Fortification nanocalcium into yoghurt also can increase bioavailability of calcium. This research aimed to determine the effect of tuna fishbone nanocalcium fortification on total acidity, pH, water holding capacity, viscosity, syneresis, firmness, cohesiveness, particle size and particle distribution of yoghurt. The treatment used were 100 ml yoghurt + 0% nanocalcium (P0), 100 ml yoghurt + 0.12% nanocalcium (P1), 100 ml yoghurt + 0.24% nanocalcium (P2), and 100 ml yoghurt + 0.48% nanocalcium (P3). This research carried out 4 treatments and 3 repetitions. The results showed that the fortification had a significant effect (p < 0.05) on yoghurt's total acidity, pH, water holding capacity. The result of viscosity, firmness and cohesiveness showed the highly significant effect (p < 0.01) in yoghurt and the rest variable result like particle distribution,  particle size and syneresis of yoghurt fortification showed no significant effect (p > 0.05). The average result  P0; P1; P2; P3 of total acidity () was 1.395±0.085; 1.343±0.0471; 1.272±0.0364; 1.242±0.0469, pH was 4.38 ± 0.04; 4.39 ± 0.01; 4.40 ± 0.03; 4.45 ± 0.01, water holding capacity (%) was 71.17 ±1.90; 71.77±1.96; 74.56 ± 2.2, viscosity (%) was 84.473 ± 0.537; 90.317 ± 0.585; 92.873 ± 1.175;  95.073 ± 0.616, syneresis (%) was 28.140±6.97; 28.790 ±2,19; 27.253 ±4.72; 27.890 ± 4.04,  firmness was 42.443 ± 1.093; 45.627 ± 0.994; 47.370 ± 1.295; 54.290 ± 2.509, cohesiveness was 12.679±0.244; -13.180±0.340; -13.913±0.270; -14.492±0.169, particle size (µm) was 9.820±1.950; 8.797±0.120; 8.470±1.869; 8.303±2.442, and particle distribution  was 3.027 ±0.01; 2.781 ±0.16; 2.714 ±0.313; and 2.578 ±0.22. The conclusion of this research was fortification of tuna fishbone nanocalcium had effect to decrease total acidity, syneresis, cohesiveness, particle size and particle distribution of yoghurt. Also, the fortification can increase pH, water holding capacity, viscosity and firmness of yoghurt.  

Page 49 of 53 | Total Record : 521

 47   48   49   50   51 

Filter by Year

2007 2025


Reset
Filter By Issues
All Issue Vol. 20 No. 3 (2025) Vol. 20 No. 2 (2025) Vol. 20 No. 1 (2025) Vol. 19 No. 3 (2024) Vol. 19 No. 2 (2024) Vol. 19 No. 1 (2024) Vol. 18 No. 3 (2023) Vol. 18 No. 2 (2023) Vol. 18 No. 1 (2023) Vol. 17 No. 3 (2022) Vol. 17 No. 2 (2022) Vol. 17 No. 1 (2022) Vol. 16 No. 3 (2021) Vol. 16 No. 2 (2021) Vol. 16 No. 1 (2021) Vol. 15 No. 3 (2020) Vol. 15 No. 2 (2020) Vol. 15 No. 1 (2020) Vol. 14 No. 2 (2019) Vol. 14 No. 1 (2019) Vol. 13 No. 2 (2018) Vol. 13 No. 1 (2018) Vol. 12 No. 2 (2017) Vol. 12 No. 1 (2017) Vol. 11 No. 2 (2016) Vol. 11 No. 1 (2016) Vol. 10 No. 2 (2015) Vol. 10 No. 1 (2015) Vol. 8 No. 2 (2013) Vol. 8 No. 1 (2013) Vol. 7 No. 2 (2012) Vol. 7 No. 1 (2012) Vol. 6 No. 2 (2011) Vol. 6 No. 1 (2011) Vol. 5 No. 2 (2010) Vol. 5 No. 1 (2010) Vol. 4 No. 2 (2009) Vol. 4 No. 1 (2009) Vol. 3 No. 2 (2008) Vol. 3 No. 1 (2008) Vol. 2 No. 2 (2007) Vol. 2 No. 1 (2007) More Issue