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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 Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese Abdul Manab
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 2 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.171 KB)

Abstract

The purpose of this research was to study effect of using whey protein edible film contained benzoic and propionic acid on coliform and E. coli of gouda cheese during 4 weeks ripening. The result showed that the effect of using benzoic  and propionic acid in the application of whey protein edible film at Gouda cheese on the number microorganisms (TPC, Coliform, Escherichia coli) wasn’t significant (P>0,05). During gouda cheese ripening at first month (0 until 4 weeks) there were significant decrease of microorganisms. Benzoic acid was found more effectively decreased the growth of TPC and Escherichia coli, i.e. : 6.5 x 104 cfu/gram to 0.1 x 104 cfu/gram for TPC, and 6.8 x 103 cfu/gram to 0.05x 103 cfu/gram for Escherichia coli. While propionic acid decreased the growth of coliform more effectively, i.e. : 1.9 x 103 cfu/gram to 0.13 x 103 cfu/gram for Coliform.   Keywords: Benzoic acid, Propionic acid, whey protein edible film, Gouda cheese
Komposisi Kimia dan Beberapa Sifat Fungsional Protein Paru Sapi yang Diekstraksi Dengan Metode Alkali Khotibul Umam Al Awwaly; Suharjono Triatmojo; Wayan Tunas Artama; Yuny Erwanto
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (375.149 KB) | DOI: 10.21776/ub.jitek.2015.010.02.6

Abstract

This research was carried out to examine the functional properties of beef lung protein concentrates. The extraction was performed as a function of pH and time. The pI method was applied in the precipitation of proteins from beef lung. Beef lung protein concentrates contained 85.13% protein. The functional properties of the protein concentrates were compared to those of some commercial ingredients as whey protein concentrates, and casein. Protein from beef lung exhibited better foaming property than casein and better emulsifying property than whey protein. The use of beef lung proteins appears to be an interesting opportunity to obtain added value slaughterhouse by-products.
Improving The Egg Quality Trough Addition Of Green Tea In Diet On Laying Hen Muharlien Muharlien
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 1 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.291 KB)

Abstract

The Research  was conducted to study the effect of green tea  addition in diet to egg weight, egg number, egg yolk colour , fat level and cholesterol level of egg yolk on laying hens. The materials used were 72 laying hens of 28 weeks old. The method of  the research was experiment arranged in Completely Randomized Design. The treatment were green tea  addition levels were 0 %, 1 %, 2 %, and 3 %. The variables observed were  egg weight,  egg number,  egg yolk colour, fat level and cholesterol level of  egg yolk. The result showed that green tea  had no significant effect  (P> 0.05) on egg weight, egg number and  egg yolk colour, but significant effect  (P<0.05) on fat level and cholesterol level of egg yolk. The conclusion was  green tea  addition  3 % in diets,  had not decreased on egg weight, egg number and not effect on egg yolk colour,  but had decreased fat level and cholesterol level of egg yolk on laying hens. The suggested were on management of laying hen, so addition  2 %  green tea on diets for reducing   fat level and cholesterol level  of egg yolk,  with optimal egg production.   Keywords : Laying hen, Green tea, Egg yolk colour, Fat, Cholesterol
Effects of Enzyme and Emulsifier on Process Cheese Quality Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 2 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (57.997 KB)

Abstract

The objective of this research was to find out the effect of rennin Mucor pusillus and emulsifier on cheese qualitity.  Optimalization of process cheese   was conducted by optimizing two factors enzyme (rennin calf and M. pusillus) and emulsifier (Trinatrium Citrate and Dinatrium hydrophosphate). The results showed that there were significant differences cheese quality (pH value, titratable acidity, water content, protein, fat, texture and sensory tests) between rennin calf and M pusillus enzyme process.  Adding Dinatrium Hidrophosphat shown the  highest sensory score  among the treatments.   Keywords: Cheese, enzyme, emulsifier
Pengaruh Pemberian Pakan Dedak Padi Terfermentasi Cairan Rumen terhadap Kualitas Fisik Daging Ayam Rahmaniar Abdia; Djalal Rosyidi; Irfan Djunaidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (577.647 KB) | 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.
The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk Ice Gianti; Herly Evanuarini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 1 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (80.636 KB)

Abstract

Fermented milk  is one of processing milk used one or more microorganism. The objectives of the research were to find out the effect of sugar addition and time of storage on physical quality of fermented milk. This research was using factorial Randomized Block Design. The combination of sugar addition 20% and time of storage for 4 days produced fermented milk which gave the standard of Indonesian Industry Fermented milk. It had the following properties: pH (3.8), acidity (0.85) and viscositiy (150 cps) Key words : sugar, time of storage, fermented milk
Pengaruh Konsentrasi NaOH terhadap pH, Kadar Protein Putih Telur dan Warna Kuning Telur Pidan Ira Fresti Reliantari; Herly Evanuarini; Imam Thohari
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (416.877 KB) | 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.
The Effect of Rice Fermented (Tape Ketan Hitam) Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk Naili Iqrimah; Purwadi Purwadi; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 1 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.029 KB) | DOI: 10.21776/ub.jitek.2013.008.01.2

Abstract

This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality. The experimental method was designed by factorial Completely Randomized Design (CRD) which three times replicated. The treatment consists of rice fermented liquid fraction concentrations by 5 %, 15 %, 25 % and 35 % (v/v)  and incubation times by 0 (without incubation) , 8,16 and 24 hours. The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, while  in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour. The best combination obtained from addition of rice fermented liquid fraction 25 % and 24 hours of incubation times.Key words: goat milk, rice fermented liquid fraction, incubation times
The Combination Time and Temperature to Aloe Vera Skin Tea as Functional Drink Narsih Narsih; Agato Agato
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 2 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.884 KB) | DOI: 10.21776/ub.jitek.2017.012.02.7

Abstract

This study gets started by making the dry tea from aloe vera skin. The making of aloe vera skin tea was used the cabinet drying. The stem of aloe vera its green coloring was spread evenly on the surface was stacked on the plastic basket that lined with the paper. The steps were carried out to sorting, cleaning, weighing, and peeling off the stem continued by separating the gel and skin of the aloe vera. The aloe vera skin was dried on the cabinet drying at 60°C for 4 hours, then brewed using the water at 70, 80, and 90°C for 1 and 3 minutes. The best result from each parameter such as tannin, phenol, alkaloid, and antioxidant activity would be continued by GCMS test to identify the volatile compounds and the organic acid as the compiler of the brewed tea by using HPLC test.
DNA Amplification of Meat Tenderness Gene of Bali Cattle Agus Susilo; Tety Hartatik; Wayan Tunas Artama
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 6 No. 2 (2011)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.148 KB)

Abstract

The aim of this study was to find out 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. Key words: Bali cattle, meat tenderness gene

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