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Herly Evanuarini
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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 535 Documents
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Fermented Cheese Whey as a Source of Bioactive Compounds for Gut-Brain Axis Modulation: A Mini Review Cahyanti, Antonia Nani; Harjanti, Dian Wahyu; Legowo, Anang Mohamad; Rizqiati, Heni
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 2 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Cheese whey is a significant dairy by-product, presents an environmental challenge due to its high organic load. However, its rich nutritional profile offers potential for valorization through microbial fermentation. Fermentation of cheese whey has been demonstrated to produce or enhance several bioactive metabolites, such as gamma-aminobutyric acid (GABA), tryptophan, and short-chain fatty acids (SCFAs), which are present in negligible amounts in the unfermented substrate. These metabolites are mechanistically linked to the modulation of the central nervous system and the gut-brain axis. This structured narrative review synthesizes evidence on the fermentation-driven bioconversion pathways responsible for the production of GABA, tryptophan, and SCFAs in whey-based matrices. It also examines the proposed biological pathways, including hypothalamic-pituitary-adrenal (HPA) axis regulation, serotonin-GABA neurotransmitter modulation, and attenuation of gut-brain neuroinflammation, through which these compounds may influence stress-related physiological outcomes. The review further assesses the extent and limitations of current evidence linking these mechanisms to gut-brain-axis health. Reported yields vary significantly across studies and units, with GABA concentrations ranging from 19.55-55.35 mg/100 mL to 365.6 mg/100 mL, most often achieved with supplementation of exogenous glutamic acid or monosodium glutamate, tryptophan concentrations ranging from 12,93-13,87 mg/g protein. These findings suggest that whey fermentation can significantly increase selected neuroactive metabolites under specific strain- and process-dependent conditions, providing biological plausibility for fermented cheese whey as a functional food candidate for gut-brain-axis modulation. However, direct clinical evidence for whole fermented whey products in managing stress-related symptoms remains limited. The findings summarized here should serve as a foundation for standardized production and controlled human trials, rather than as evidence of established therapeutic efficacy.
Dynamics of Cow's Milk Adulteration Research: Bibliometric Analysis, and Development of SWOT-PESTEL Based Marketing Strategy Wijaksono, Galih; Dewi, Isti Riana; Asyraf, Abdullah; Hidayah, Asmi Ayuning
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 2 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Milk adulteration represents a form of food fraud that compromises product quality and poses significant risks to public health. This study aims to analyze the dynamics of research on cow’s milk adulteration through a bibliometric approach and to formulate development strategies using SWOT-PESTEL analysis. Data were collected from Google Scholar via Publish or Perish, covering publications from 2016 to 2026, resulting in 304 articles analyzed with VOSviewer.  The SWOT-PESTEL analysis was developed through a synthesis of bibliometric findings and a systematic literature review and was subsequently critically interpreted by the authors based on the available scientific evidence. The findings indicate that research on milk adulteration has shown a rising trend, with the focus shifting from traditional adulterant detection toward the application of modern technologies such as FTIR, NIR, Raman spectroscopy, and HPLC-MS/MS. The SWOT analysis highlights modern detection technologies as a key strength, while limited access to technology and inadequate supply chain monitoring remain major weaknesses. The PESTEL analysis underscores the importance of regulatory support, consumer education, technological innovation, and strengthened quality control systems. The integration of advanced detection technologies, product traceability systems, and comprehensive food safety policies is essential to enhance the safety, authenticity, and competitiveness of cow’s milk.
Physical Quality of Gelatin Edible Film with Addition of Oleogel Dafista, Dela; Putriwahyuningtyas, Eka; Khairinnisa, Faaliha Rahma; Wiryawan, Dimas; Saleha, Rischa Amalia; Apriliyani, Mulia Winirsya; Manab, Abdul
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 2 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

The growing problem of microplastic contamination has prompted the need for safer and more environmentally friendly food packaging alternatives. An edible film made from gelatin with the addition of chitosan, sorbitol, TiO?, and oleogel has been developed to replace conventional plastic, which is difficult to decompose. This study aims to determine the physical properties of gelatin with oleogel-based edible film in terms of the physical and mechanical properties of edible films. Treatment: the use of different oleogel (0%, 3%, 6% and 9%) with 4 replications. The method used was an experimental method using a Completely Randomized Design (CRD). The observed variables were Water Vapor Permeability (WVP), solubility, thickness and transparency. The parameters observed included swelling, moisture content, color intensity (L*, a*, b*), tensile strength, elongation at break. Data were analyzed using Analysis of Variance (ANOVA). The results of the study using oleogel with different percentage show highly significant differences (p < 0.01) on wvp, solubility, thickness, transparency, swelling, moisture content, color, breaking strength and tensile strength, but did not show significant differences (p > 0.05) on a* value. The results showed that the addition of oleogel reduced moisture content, swelling, L* values, solubility, wvp and breaking strength but increased a* value, b* values, tensile strength, thickness and transparency. Based on these results, the use of oleogel in edible films can enhance physical and mechanical properties of edible films, thereby potentially serving as an environmentally friendly alternative for food packaging
Optimization of Drying Methods on the Physical and Sensory Stability of Goat Milk Based Kefir Mask Powder Wahyuningtyas, Amalina Nur; Monasdir, Monasdir; Ismanto, Arif Ismanto; Nurmasytha, Andi; Maulidina, Agil; Yulianti, Karenina Dwi; Izzati, Farah Diba; Muharram, Fadhil
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 2 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Kefir is a fermented milk product rich in bioactive compounds, including lactic acid, antioxidants, and lipids, making it a promising ingredient for facial masks due to its prolonged skin contact and enhanced delivery of active compounds. However, fresh kefir is highly perishable because of its high moisture content and ongoing microbial activity, limiting its storage stability and commercial application. This study aimed to evaluate the effect of two drying methods oven and spray drying on the quality of kefir mask powder derived from goat milk. Key parameters analyzed included moisture content, water activity (a­­w), fat content, pH, total titratable acidity, total plate count (TPC), yeast count, and sensory acceptance (color, texture, aroma, viscosity, and overall preference). The results showed that the type of drying significantly influenced moisture, aw, and fat levels, while no significant effect was observed on pH, acidity, TPC, or yeast count. Oven drying was more effective in retaining active compounds, whereas spray drying produced a powder with superior sensory characteristics preferred by panelists. These findings suggest that the choice of drying technique should be guided by the desired balance between product stability and consumer appeal.
Indonesian Local Plant Proteases as Rennet Alternatives: Sources, Mechanisms, Coagulation Performance, and Technological Challenges Saleha, Rischa; Apriliyani, Mulia Winirsya; Azkarahman, Aldyon Restu; Dafista, Dela; Wiryawan, Dimas; Mamduh, Muhamad Fadly Ilal; Kuncoro, Kristian Hadi; Ghiffari, Imam; Siagian, Maruahal Hari Gautama; Aprini, Gita
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 2 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Enzymatic coagulation determines curd formation and strongly influences cheese quality. Animal rennet remains the reference coagulant because chymosin hydrolyzes ?-casein with high substrate selectivity. Dependence on imported rennet, halal traceability requirements, production costs, and product diversification has increased interest in plant-derived coagulants from domestic resources. This descriptive review evaluates papaya, ginger, pineapple, moringa, biduri, jackfruit, and several Ficus species available or cultivable in Indonesia. The review examines plant organs, protease classes, milk-clotting activity, proteolytic activity, casein selectivity, optimum conditions, curd properties, cheese quality, safety, and application readiness. Papaya latex provides the strongest evidence for practical use through dangke production, although papain requires activity-based dosing and strict control of contact time. Ginger zingibain shows potential for coagulation at relatively high temperatures. Pineapple bromelain supports fresh cheese production and agro-industrial by-product valorization. Moringa proteases show promising ?-casein selectivity, but product-scale validation remains limited. Biduri proteases have been applied in local soft cheese, while jackfruit and Ficus latex remain less selective than conventional rennet. Plant-derived coagulants therefore require application-specific optimization, partial purification, residual activity control, and quality standards based on milk-clotting-to-proteolytic activity ratios. Successful adoption depends on matching each protease with appropriate cheese types and validating performance, safety, consistency, and scalability in Indonesia.

Page 54 of 54 | Total Record : 535

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