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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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Pengaruh Penambahan CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Fisik Yoghurt Probiotik Potongan Buah Naga Merah Evi Luthfiana Ningsih; Indira Lanti Kayaputri; Imas Siti Setiasih
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 1 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (584.608 KB) | DOI: 10.21776/ub.jitek.2019.014.01.7

Abstract

Yoghurt probiotik potongan buah naga merupakan salah satu inovasi produk pangan dengan tujuan khusus. Penambahan buah-buahan secara langsung kedalam yoghurt mudah mengalami kerusakan seperti sineresis, untuk mencegah hal tersebut maka dilakukan penambahan bahan penstabil yaitu CMC (Carboxy Methyl Cellulose). Penambahan bahan penstabil dapat mempengaruhi karakteristik fisik yoghurt seperti viskositas dan total padatan terlarut. Tujuan penelitian untuk mengetahui pengaruh penambahan CMC terhadap stabilitas, viskositas, dan total padatan terlarut. yoghurt probiotik  potongan buah naga merah. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Kelompok yang terdiri dari 4 perlakuan dengan 3 kali ulangan, perlakuan yang dilakukan yaitu 0,2%, 0,4%, 0,6%, dan 0,8% (b/v). parameter yang diujikan yaitu total padatan terlarut dan viskositas. Hasil penelitian menunjukkan bahwa penambahan CMC 0,2%, 0,4%, 0,6%, dan 0,8% (b/v) memberikan pengaruh tidak berbeda nyata terhadap total padatan terlarut dan viskositas. Serta perlakuan terbaik dihasilkan oleh konsentrasi CMC 0,2% (b/v) dengan karakteristik stabilitas 99,99%, viskositas 1087 mPas, dan Total padatan terlarut 10,25o brix.
Kadar Low Density Lipoprotein dan Gambaran Histopatologi Hepar pada Tikus Model Diabetes Mellitus Tipe 1 dengan Pemberian Ekstrak Etanol Curcuma longa L Herlina Pratiwi; Djoko Winarso; Nunung Handoyo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.643 KB) | DOI: 10.21776/ub.jitek.2016.011.01.1

Abstract

This study was conducted to determine levels of LDL and liver damage in rats (Rattus norvegicus) models of type 1 diabetes mellitus inducted by streptozotocin (STZ) with etanol extract of turmeric (Curcuma Longa L) therapy. Animals used rat (Rattus norvegicus) 3-month-old males who were divided into 5 groups, each group consisting of four mice. The group was divided according to treatment: negative control (not induced by STZ), the positive control group (STZ induced), groups of rats DM 1 with etanol turmeric extract therapy a dose of 1.2 g / kg, groups of rats DM 1 with etanol turmeric extract therapy a dose of 1.8 g / kg, and groups of rats DM 1 with etanol turmeric extract therapy a dose of 2.7 g / kg. LDL levels measured by direct method and the severity of liver damage was observed through histopatology picture. The results showed that the etanol extract of turmeric dose of 2.7 g / kg in a rats model of type 1 diabetes mellitus can lower LDL levels up to 59.55%, and reduced the severity of fatty liver with reduced fat vacuoles. The conclusion from this study that the etanol extract of turmeric contains antioxidants that can lower LDL levels and reduced the severity of fatty liver in type 1 diabetes mellitus.
The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic Abdul Manab
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (370.812 KB)

Abstract

The aim of this research was to find out palm oil effect on whey protein edible film characteristic. This research used completely randomized design, consisted of three different concentration of palm oil were 5%, 10% and 15% (w/v), each treatment hold on three repetition.The result showed that there was highly significant effect (P<0.01) on wvp (water vapor permeability), protein solubility, and water content. 15% Palm oil addition gave lower value of wvp and protein solubility. Scanning electron microscopy revelaed that palm oil gave uniform microstructure of edible film whey protein.   Keywords: edible film whey protein, palm oil, wvp, protein solubility, water content, microstructure
Penambahan Carboxymethyle cellulose (Cmc) pada Minuman Madu Sari Apel Ditinjau dari Rasa, Aroma, Warna, pH, Viskositas, dan Kekeruhan Ditha Novi Anggraini; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.045 KB) | DOI: 10.21776/ub.jitek.2016.011.01.7

Abstract

Apple cider honey drink was modified product from fresh honey with apple cider, but there were pectin and tannin in apple cider effected agglutination and needed stabilizier as CMC. The result objective of this study was to know the best consentration of CMC addition in term of taste, aroma, color, pH, viscosity, and turbidity of apple cider honey drink. The experiment design used was completely randomized design consist four treatments and four replications. The treatments were CMC addition P0 (no addition of CMC), P1 (CMC 0.05 %), P2 (CMC 0.1 %), and P3 (CMC 0.15 %). Conclussion of the hedonic test for taste 7.06;  aroma 6.61; pH 6.45; lightness (L*) 21.775; redness (a*) 9.4; yellowness (b*) 10.4; viscosity 1.039 Cp; and turbidity 185.750 NTU
The Effect of CaCl2 as The Cross Linked Agent on Physic and Chemistry Properties of Whey Protein Edible Film Manik Eirry Sawitri; Abdul Manab; Siti Khoirul Zanah
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 3 No. 2 (2008)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (917.52 KB)

Abstract

The  aim of this research was to know effect percentage CaCl2 addition as the cross linked agent on physic and chemistry properties of whey protein edible film. The design of this research was completely randomized design, consisted of four treatments: C1 (CaCl2 0.15%), C2 (CaCl2 0.20%), C3 (CaCl2 0.25%) and C4 (CaCl2 0.30%) which each treatment had three repetitions. The variables were water vapor permeability (wvp), protein solubility, microstructure and electroforetic. The result showed that there was highly significant effect (P<0.01) of the addition CaCl2 on the wvp and protein solubility. C2 treatment gave lower wvp value and protein solubility. CaCl2 addition gave structure of edible film look like porous and not flat on its surface. The electroresis look occured at band more thin with molecular weight 14-18 kDa.   Keywords: edible film whey prtein, CaCl2
Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic Syifa Khairunnisa; Indira Lanti Kayaputri; Gemilang Lara Utama
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2019.014.02.4

Abstract

This research aims to determine the effect of adding hull of mung bean sprouts extract to pH and characteristics of sensory yogurt probiotic. The research method used experimental with randomized block design. There were 4 additional treatments (1%, 2%, 3%, and 4% w /v hull of mung bean sprouts extract) with 3 replications. The data obtained will be tested further using the Duncan test. The addition hull of mung bean sprouts extract has a significant different effect on the pH and color characteristics of yogurt probiotic while giving no significant effect on the characteristics of aroma, taste, texture and overall acceptance. Addition hull of mung bean sprouts extract affects the pH of yogurt probiotic produced which is about 4.00 - 4.11. The color preferences of the yogurt probiotic are on the scale of dislike – really likes and preferences of the aroma, taste, texture and overall acceptance of yogurt probiotic are on the scale of usual - like. The conclusion of this study is that the addition hull of mung bean sprouts extract can prevent a decrease in pH, causing a decrease in the level of preference for color and yogurt probiotic that produced is acceptable to consumers.
Kualitas Petis Daging dengan Level Gula Jawa dan Tepung Beras yang Berbeda Agus Susilo; Masdiana Chendrakasih Padaga; Fani Yunita Pratiwi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (820.646 KB) | DOI: 10.21776/ub.jitek.2016.011.02.5

Abstract

The aimed of this study was to determine quality of meat paste from different level rice  starch and java sugar based on from physical, chemical and sensory test. The experiment used was Factorial Randomized Block design. Meat paste make from different level rice starch and java sugar. Starch properties content, protein content, viscosity and sensory test has evaluated from meat paste. Amino acid profiles was analysed  from the best result the experiment. Rice starch and the java sugar has significantly influenced the quality of meat paste. They gave a highly significant effect on the viscosity, flavour, colour and taste.
Protein Retention and Organoleptik Characteristic of Broiler Meat by Adding Sour Soy Milk in Drinking Water (1-5 Weeks) Ida Ayu Okarini; Anak Agung Sagung Putu Kartini; Martini Hartawan
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 4 No. 1 (2009)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (114.372 KB)

Abstract

This research was carried out to study effect sour soy milk in drinking water on protein retention of bdy chich and organoleptic test broiler cooked meat. The Completely Randomized Design (CRD)  were used which considered of three treatment and four replicates. Each refricate consists of five chickens. The treatments are as follow: A as control of drinking water not added sour soy milk; B 1% of sour soy milk in 1 liter drinking water (B = 83.3 g sour soy milk + 916.7 ml water) and C 2% of sour soy milk in 1 liter drinking water (C = 166.7  sour soy milk + 833.3 ml water). Sour soy milk contains total lactic acid bacteria (LAB) 8.98 x 104 – 1.96 x 106 cfu/g with pH 5.00 – 5.06. Sour soy milk made with natural fermentation (18 hours) at room temperature (30-32oC), no added starter culture LAB. Commercial diets concentrate type CP 511 (for starter phase 1-3 weeks) and type CP 512 for finisher phase 3-5 weeks. Drinking water was gien ad libitum. Crude protein body chick analyzed used ICW method and organoleptic test (Larmond, 1977) with hedonic scale (9.0 like – 1.0 dislike). Statistically analyzed by Anova (Gomez and Gomez, 1995) to significant different on the treatment. This results showed that B and C treatment no significant effect on protein retention, but the quantitative higher 10.53% and 13.16% than A treatment (protein retention = 38.9%). Its also C treatment higher 2.38% than B treatment. Organoleptic test by 20 judgement showed increasing like value: arome, texture, flavour, and overall acceptance on B and C treatment than control (A) treatment. Colour like meat not different on three treatment.In conclusion of the reserach effect sour soy milk 2% treatment on drinking water (1-5 weeks), showed that increase of organoleptic value aroma like and overall acceptance than control treatment, and also increasing protein retention body chick.   Keywords : Sour soy milk, protein retention body chick, organoleptic
Komponen Bioaktif Dalam Daging dan Sifat Fungsionalnya: Sebuah Kajian Pustaka Khothibul Umam Al Awwaly; Suharjono Triatmojo; Yuny Erwanto; Wayan Tunas Artama
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 1 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.476 KB) | DOI: 10.21776/ub.jitek.2015.010.01.4

Abstract

Consumer awareness in meat and meat products is generally recognized as a good source of food, with high biological value protein, B group vitamins, minerals and minor elements like several other bioactive compounds that are beneficial to the human body. But in many cases, a processing error is affecting the bioactive compounds of functional foods and consumer impression are relatively negative to some levels of substances in meat such as fat, cholesterol, saturated fatty acids, salt and other substances, which however also involves a diseases of western society such as cardiovascular diseases, respiratory, carcinogenesis, obesity, impaired immune system and accelerate the aging process. Hence there is a need for adequate information related to favorable nutritional value of meat that has not been widely disclosed. Bioactive components in the meat can be anserin, karnosin and bioactive peptides. The generation of bioactive components in the meat in the form of bioactive peptides can be done in three ways: (1) aging or storage of meat, (2) meat fermentation, and (3) the enzyme treatment. Functional properties of bioactive components in meat varies greatly as an antioxidant, antihypertensive, antimicrobial, anticancer and immunomodulatory.
The Effect of Wheat Starch Addition Level on Moisture Content, Fat Content, Protein Content, Microstructure, and Organoleptic Quality of Processed Gouda Cheese Eka Fitasari
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 (752.303 KB)

Abstract

The research was conducted to find out the optimum level of wheat starch to produce processed cheese with good quality based on its moisture content, fat content, protein content, microstructure, and organoleptic quality. The result showed that the different level of wheat starch gave highly significant effect (p<0.01) on moisture content, fat content, protein content, and panelist preference to texture, taste, and smell. It is concluded that wheat starch decrease moisture content, fat content, protein content, and panelist preference to texture, taste and smell processed Gouda cheese. It is suggested to add 10 % wheat starch to produce processed cheese because the product met the existing standard of commercial product chemically and physically, except fat content and protein content. Further research on the production of processed cheese is suggested by adding fat and protein sources to meet the standard of fat and protein content.   Keywords : processed cheese, wheat starch

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