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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 Additional Carrageenan on The Quality of Green Bean (Vigna radiata) Milk Ice Cream in Terms Viscosity, Density, Total Dissolved Solids, and Color Panjaitan, Niko Dolly Imanuel; Armaini, Armaini
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.2024.019.02.6

Abstract

The aim of this research was to determine the effect of adding carrageenan on quality milk ice cream based on viscosity, density, total dissolved solid, and color L*a*b*. The material used in this research were full cream milk, skim milk, whipping cream, sugar, TBM emulsifier green bean flour, and carrageenan. The research method used was an experimental method without repetition with four treatments. Variables were tested 4 times in sample analysis. Carrageenan added to the milk ice cream formulation consists of treatment: 0% (T0); 0.3% (T1); 0.6% (T2); 0.9% (T3). The result showed that carrageenan addition gave an increased the viscosity, density, and total dissolved solid, but didn’t increase the L*a*b* color of the ice cream. The average value of viscosity is 5.45-16.55, density1.182-1.188, total dissolved solid 35.50-37.000brix, color L* 79.13-79.98, color a* -3.15-(-3.47), and b* 14.47-15.99. Based on the results of this research, it can be concluded that the addition of carrageenan with different concentration levels resulted in the viscosity value of milk ice cream increasing by 15.55cP and the L*a*b* color value not increasing, as well as increasing the density by 1.188% and total dissolved solid by 37.000Brix.
Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) Extract Pambudi, Ridho; Nurdin, Muhammad Alfan; Lailasari, Umi; Shodiq, Berliana Arifa Noer; Prasetiyo, Dimas Teguh
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.2024.019.02.4

Abstract

Anthocyanin has great potential as a natural additive to improve the quality of yoghurt drink and give more benefits for health. This research aimed to analyze the effect of adding anthocyanin black glutinous rice extract on the physicochemical and microstructural quality of yoghurt drink. The research material is skim milk, yoghurt starter, and anthocyanin extract of black glutinous rice. The method used in this study was a laboratory experiment with a Completely Randomized Design (CRD) with four treatments and three replications. The treatment given was the addition of anthocyanin extract from black glutinous rice with concentrations of 0% (P0), 10% (P1), 20% (P2), and 30% (P3). The variables observed were the total acid, pH, syneresis, viscosity, water holding capacity, particle size, and distribution. Data were analyzed by analysis of variance (ANOVA), and if there was a difference, the analysis was continued using Tukey's Test. The results showed that the addition of the anthocyanin extract of black glutinous rice had a significant effect (p < 0.05) on the total acid, viscosity, water holding capacity, particle size, and particle distribution and no significant effect (p > 0.05) on the pH and syneresis. The addition of anthocyanin extract black glutinous rice increases total acid, viscosity water holding capacity and reduces pH, syneresis, particle size, and distribution. This study concludes that the addition of anthocyanin extract of black glutinous rice until 30% has a good effect on improving the physicochemical and microstructural quality of yoghurt drink.
Application of Pediococcus acidilactici BK01 Microencapsulated Starter on Nutritional and Organoleptic Value of Sweet Potato Flour (Ipomoea batatas L.) Fermented Milk Supadil, Doni; Melia, Sri; Juliyarsi, Indri
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.2024.018.03.5

Abstract

Probiotics are live microorganisms that benefit to the body's health. One of which is Pediococcus acidilactici BK01, which is used as a microencapsulated starter in the manufacture of fermented milk.  This study aimed to determine the effect of adding several types of sweet potato flour (Ipomoea batatas L.) on the nutritional and organoleptic values of fermented milk. The research method used is an experimental method using a Randomized Group Design. The treatments were the addition of several types of sweet potato flour (Factor A): A1 (white sweet potato), A2 (purple sweet potato), C1 (yellow sweet potato), and the percentage of sweet potato addition (Factor B): B1 (0%), B2 (3%), B3 (6%). The results showed that the addition of sweet potato flour at different percentages had an effect (p < 0.05) on moisture content, protein content, fat content, and sensory value.  The conclusion of this study is that fermented milk with the addition of 6% purple sweet potato (A2B3) is a treatment that can be accepted by organoleptic panelists with 84.27% moisture content, 5.67% protein content, 1.59% fat content. For the future, the results of this study are expected that fermented milk with the addition of sweet potato can increase nutritional value and be used as a functional food that is beneficial for health.
Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition Wulandari, Afiza; Juliyarsi, Indri; Melia, Sri
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.2024.019.02.7

Abstract

This study aims to develop and characterize cheese whey edible film with egg white addition as an environmentally friendly packaging. Whey, a byproduct of the cheese-making process, is rich in nutrients but has not been optimally utilized. This study uses a randomized block design with 4 treatments: no egg white addition (control), and the addition of 1.5%, 3%, and 4.5% egg white, each with 5 repetitions. The results show that the addition of egg white significantly increases the thickness, solubility  time, water vapor transmission rate and protein content (p < 0.05) but has no significant effect on water content (p > 0.05). The thickness of the edible film ranges from 0.149 to 0.242 mm, solubility time from 53 to 109 seconds, water vapor transmission rate from 4.91 to 7.04 g/mm²/day, moisture content from 16.85% to 21.10%, protein content from 4.62% to 9.57%, and elongation from 30.55% to 36.90%. Based on research, adding B (1.5%) to egg whites produces the best treatment. This study demonstrates that the combination of whey and egg white can produce edible films with good physical and chemical characteristics, which can be used as an alternative packaging for food products, reducing plastic usage, and increasing the economic value of whey and egg white as waste products.
Physicochemical and Sensory Value of Frozen Egg Tea Drinks with Addition Carboxymethyl Cellulose (CMC) Novia, Deni; Nadira, Diny; Melia, Sri; Rustini, Rini
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.2024.019.03.2

Abstract

Egg tea is a nutritious traditional drink popular in Minangkabau and West Sumatra and outside this area. Drinks usually consumed hot can be frozen to expand marketing, extend shelf life, and enjoy egg tea at low temperatures while maintaining its quality. This research proposed the physicochemical and sensory value of adding carboxymethyl cellulose (CMC) to frozen egg tea drinks. This research used an experimental, completely randomized design of five treatments and four replications. The CMC percentages were used from 0% to 0.8%. The parameters observed in the study were protein content, fat content, total solids, and sensory value. The results of the research showed that the addition of CMC to frozen egg tea drinks had a significant effect (p < 0.05) on protein content, fat content, total solids, and sensory tests (sensory value of texture and overall acceptability) but had no significant effect (p > 0.05) on sensory test for color, taste, and aroma. This research concludes that frozen egg tea drinks with the best CMC percentage was obtained by adding 0.6% CMC with a protein content of 3.09±0.25%, fat content of 1.12±0.02%, total solids of 12.13±0.18%, and a favorable sensory assessment.
Chemical Characteristics of Biodegradable Packaging Made from Whey and Oil Palm Empty Fruit Bunch Juice Adriansyah, Muhammad; Syahputra, Zaky; Fauzi, Arkan; Juliyarsi, Indri
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.2024.019.03.3

Abstract

Biodegradable packaging is a coating made from edible materials that act as a barrier to moisture, oxygen, and solutes in food. Biodegradable packaging is made from renewable materials such as starch, cellulose, and protein. Cheese whey is a protein source that can be used as a biodegradable material. In contrast, a starch source that can be utilized as a base material for biodegradable packaging is oil palm empty fruit bunches. This study aimed to determine chemical and physical change and also the properties of biodegradable packaging due to the addition of palm empty fruit bunch starch juice. The research design used was a completely randomized design with four treatments, namely without palm oil empty bunch juice (control) = A and with the addition of 0.75% = B, 1% = C, and 1.25% = D. The research results showed that the addition of empty oil palm bunch juice had a significant effect (p < 0.05) on thickness, water content and water vapor transmission, in the solubility and degradability tests the addition of empty oil palm bunch juice showed no significant effect (p > 0.05). The lowest thickness analysis result was 0.1420 mm; the lowest moisture content was 25.27%; the lowest water vapor transmission was 5.178 g/m2/day; the lowest solubility was 55.62%. All samples were composed entirely on the 7th day and 100% decomposed in the soil. The results of the test showed that the best treatment was found in the sample with the addition of 1.25% juice.
Quality of Color, Moisture Content, Water Activity and pH Marshmallow Gelatin Candy with Addition of Skim Milk Amertaningtyas, Dedes; Kurniawan, Wahid; Al Awwaly, Khothibul Umam; Evanuarini, Herly; Widyastuti, Eny Sri; Masyithoh, Dewi
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.2024.019.03.4

Abstract

Skim milk is added to marshmallows to improve their quality because skim contains protein. This study analyzed the effect of adding skim milk to marshmallow candy made from gelatin in terms of color quality (L, a*, b*), moisture content, water activity (Aw), and pH. The research materials used were gelatin, skim milk powder and sugar. This study was a laboratory experiment a Completely Randomized Design (CRD) method consisting of 3 treatments and 4 replications P0 (0% skim milk and 100% water), P1 (25% skim milk and 75% water), and P2 (50% skim milk and 50% water). The data obtained were analyzed using analysis of variance (ANOVA) and if there was a significant difference, it continued with Duncan's Multiple Range Test (DMRT). The addition of skim milk to marshmallow candy resulted in a highly significant difference (p < 0.01) in moisture content and pH, a significant difference (p < 0.05) in color (L), and no significant difference (p > 0.05) in color (a*, b*), and water activity (Aw). The average value of the L color parameters of marshmallow candy was 83.77-86.90; a* color 2.07-2.40; b* color 10.60-12.10; moisture content 21.04-23.00%; water activity 0.79-0.80 and pH 6.09-6.39. The addition of 25% skim milk is the best treatment for making marshmallows based on beef bone gelatin with the addition of skim milk.
The Concentration of Citric Acid Affects the Properties of Peking Duck (Anas platyrhynchos domestica) Bone Gelatin Saputra, Antony; Afifah, Ika Qurrotul
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.2024.019.03.6

Abstract

Cows and pigs are the major contributors to the production of gelatin, but ethical, religious, environmental, and health concerns are prompting the exploration of gelatin sources from other materials. In the study, gelatin has been isolated from the bones of Peking duck (Anas platyrhynchos domestica) by altering the citric acid concentration in the pre-treatment process. This study aims to identify gelatin functional groups present in products derived from Peking duck bones and to assess the effect of citric acid concentration on the properties of the isolated gelatin. The pre-treatment process was conducted by soaking in 11, 13, and 15% citric acid for 72 h. Distilled water was used to extract gelatin in a water bath at gradual temperatures of 50, 65, and 80 °C for 4 h. The gelatin extract was then dried using an oven for 72 h. Gelatin characterization involves determining functional groups, calculating yield, pH, water content, ash content, and protein content. Functional group analysis using (FTIR) spectrophotometer revealed that the product has gelatin typical absorption properties, including Amide A, Amide I, Amide II, and Amide III. Citric acid concentrations can have a significant impact on yield, pH, water content, ash content, and protein content. The optimal concentration for producing gelatin is 15%, resulting in a yield of 11.89%, pH 4.085, water content 4.60%, ash content 10.48%, and protein content 58.31%. The ash content was above 3.25%, which was not in compliance with Indonesian National Standard (SNI), but the pH and water content values were in line with Gelatin Manufacturers Institute of America (GMIA) and SNI standards. Therefore, further optimisation of the soaking time is necessary.
Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content Ardhi, Ferdyansyah Prasetya; Amertaningtyas, Dedes; Wati, Anif Mukaromah; Saleha, Rischa Amalia
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.2024.019.03.5

Abstract

This research aimed to determine the effect of tea essence on the organoleptic quality, protein content, fat content, and ash content of salted eggs. The research material consisted of salted eggs with different percentages of tea essence added tea essence. The method used an experiment with 4 treatments and 4 replications. The treatments given were (P1) 25%, (P2) 50% and (P3) 75% with the addition of tea essence in different percentages and without the addition of tea essence (P0) as a control treatment. The variables measured include organoleptic quality, fat content, protein content and ash content. Data were analyzed using a Completely Randomized Design (CRD). The results showed that the addition of tea essence did not have a significantly different effect (p > 0.05) on the fat content, protein content, ash content, taste, aroma and color of salted eggs. Average fat content value of 10.91-10.37%, protein content of 12.05-12.43%, ash content of 1.62-1.54%, taste score of 3.75-3.65, aroma score of 3.50-3.40, and color score of 3.60-3.90. It can be concluded that the best treatment was obtained by adding 25% tea essence with an ash content value of 2.03%, a fat content of 11.40%, aroma score of 3.55, and the best treatment was obtained by   adding 75% tea essence with a protein content value of 12.43%, a color score of 3.90, and taste score of 3.75.
Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review Ansori, Firsty Ainun Zalzabila; Nisa, Fithri Choirun; Mubarok, Ahmad Zaki
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.2024.019.03.7

Abstract

The high consumer interest in functional food products not only provides basic nutrition but also adds health benefits. One of the nutrient-rich products is milk. Milk is an important and nutrient-high livestock product. Besides that, milk is also widely consumed by the people of Indonesia, one of which is goat milk. Goat milk has advantages such as having protein like breast milk, having high digestibility, and being able to be consumed by individuals who are allergic to cow's milk. Goat milk derivative products are quite diverse, including powdered goat milk, goat milk yogurt, and goat milk kefir. With its rich nutrition, goat milk has excellent potential to be developed as a functional product, especially by adding natural antioxidants. One of the ingredients in milk that can bind to antioxidants such as phenolic compounds is protein. As long as there is processing, both drying for milk powder products and the fermentation process for yogurt and kefir products can increase the antioxidant content of the final product which shows a synergistic effect on increasing the antioxidant content of the added natural ingredients. Milk protein can effectively bind to antioxidant compounds and strengthen the interaction between antioxidant compounds and casein so that the antioxidant content in the final product can be maintained. During the fermentation process, there is an increase in antioxidant value due to the activity of microbial enzymes produced during fermentation in binding and stabilization, where proteins such as casein and whey interact with antioxidant molecules like polyphenols and vitamins, forming more stable complexes. Efforts to increase the functional value of dairy products can increase antioxidant activity to ward off free radicals. Therefore, it is essential to review and analyze the various studies that have been conducted regarding the addition of natural antioxidants in goat milk to provide a comprehensive picture of the potential and challenges in the development of this product.

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