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Herly Evanuarini
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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 Penggunaan Telur yang Diawetkan Dengan Parafin dan Penggunaan Sodium Bikarbonat Terhadap Sifat-Sifat Fisikawi, Kimiawi dan Organoleptik Kerupuk Telur Zulfatunnisa Zulfatunnisa; Agus Susilo; Imam Thohari
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 (684.425 KB) | DOI: 10.21776/ub.jitek.2015.010.01.7

Abstract

The materials used in this research were egg crackers made from albumen, tapioca, wheat flour, garlic, salt, water and sodium bicarbonate. The variables measured were expansion power, breaking force, water content, protein content, mineral content and organoleptic quality (colour, flavour, crispiness). Data were analized with analysis of variance and followed by Duncan's Multiple Range Test.The result showed that the preservation with paraffin and the use of sodium bicarbonate had a highly significant effect (P<0.01) on expansion power, breaking force, water content, protein content, minerals content and organoleptic quality (colour, flavour and crispiness). It's interaction had a highly significant effect (P<0.01) on protein content and organoleptic quality (flavour and crispiness) of eggcrackers. It is found that egg coated with paraffin can be kept for 60 days had highfoaming foroe similar value with egg without preservation however, it haddisadvantages on expansion poweq breaking force and colour than fresh egg, so suggested to improve by use increase quantity albumen and decrease the Use of Sodium bicarbonate.
The Quality of Chicken Nuggets With Addition Gouda Cheese Eny Sri Widyastuti; Aris Sri Widati; Rery Dwi Hanjariyanto; Made Yogik Avianto
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 (113.7 KB)

Abstract

The objective of this research was to acquired the best percentage of using cheese in the chicken nuggets  processing. Materials used for this research were nuggets made from chicken meat, Gouda cheese and spices. Experiment done with Random Block Analysis as experiment design by addition Gouda Cheese ( 0% (F0), 5% (F1), 10% (F2), 15% (F3), 20% (F4) ). The results showed that chicken nuggets with  Gouda cheese addition gave  a highly significant effect (P<0.01) on mouisture, fat, protein, ash contents, texture and WHC, and addition gave a non significant effect (P>0.05) on pH and Organoleptic. The best result was nuggets which made with addition of 15 percent of Gouda cheese.The conclusion of this research was the addition of Gouda Cheese to Chiken Nuggets increased fat content, protein content, ash content, WHC and tend to decreased mouistured content, textured.  Result of panelist not trained using cheese in manner chicken nuggets are like made with addition of 15 percent of Gouda cheese. The best result was nuggets which made with addition of 15 percent of Gouda chees   Keywords : Chicken nuggets, Chicken meat, Gouda cheese
Pengaruh Substitusi Daging Ayam Broiler Dengan Jamur Salju (Tremella Fuciformis) Pada Kualitas Nugget Ayam Eva Yuniarti Utami; Djalal Rosyidi; Eny Sri Widyastuti
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 (613.052 KB) | DOI: 10.21776/ub.jitek.2015.010.02.7

Abstract

The research was purposed find out the effect of substitution broiler meat with white jelly mushroom (Tremella fuciformis) on qualities and organoleptic of chicken nugget. The result were expected to be used as an information about the effect of substitution broiler meat with white jelly mushroom on the qualities and organoleptic of chicken nuggets and these informations can also be used for further research. The material of the research were chicken nuggets with different level substitution of mushroom. Design used in this research was Completely Randomized Design (CDR) with three replication. The treatments were the concentration of the white jelly mushroom substitution, i.e: without substitution (P0), 15% (P1), 30% (P2) and 45% (P3). The parameter measured were texture, microstructure, WHC, pH, organoletic, water, lipid and protein content. Data were analyzed by analysis.of variance and if there were significantly different means among treatments it was then followed by Duncan’s multiple Range Test. The result of research showed that chicken nugget with different level substitution mushroom was high significant different effect (P<0.01) on moisture, and significant different on protein content. The average moisture content of chicken nugget of (P0), (P1), (P2) and (P3) was; 67.05%, 67.33%, 69.29% and 69.36% respectively, protein content 30.85%, 30.77%, 26.26% and 20.99%, but not significant effect (P>0.05) of texture, WHC, pH, lipid content and organoleptic. The average texture  of (P0), (P1), (P2) and (P3) was; 11.76 N, 14.4 N, 14.22 N and 17.38 N respectively. The WHC 55.83 %, 58.7 %, 63.58 % and 65.08%. pH 6.53, 6.41, 6.32 and 6.25 and lipid content 1.16%, 1.23%, 1% and 1.14%. the treatments also gave a different discription on microstructure.
Noodle Waste As Substitute For Yellow Corn in Broiler Diet and Its Effect on Carcass Quality Eko Widodo; Osfar Sjofjan; Akhmad Zaenal Wijaya
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 (90.282 KB)

Abstract

Experiment aimed to investigate the effect of noodle waste as corn substitute in broiler diet on carcass quality including carcass weight, carcass percentage, abdominal fat percentage, breast meat depositition and cholesterol concentration. The materials used for this experiment were 100 one-day-old Lohmann broiler chicks. Feedstuffs used consisted of concentrate, rice polishing and yellow corn formulated to meet nutrient requirements during starter and finisher periods and given ad libitum. This experiment was arranged in Completely Randomized Design in five replications with five chicks each. The treatments were  0 % noodle waste in diet (P0), 10 % noodle waste in diet (P1),  20 % noodle waste in diet (P2) and 30 % noodle waste in diet, respectively.The variables measured were carcass weight (g/bird), carcass percentage (%), abdominal fat pad percentage (%), deposition of breast meat percentage (%) and meat cholesterol (mg/100g). The results showed that carcass weight and deposition of breast meat percentage were significantly influenced (P<0.01) by substitution of corn with noodle waste in broiler diet. However carcass percentage, abdominal fat pad percentage, deposition of breast meat percentage and meat cholesterol were not significantly (P>0.05) affected by the treatments. The best result was achieved by 20% noodle waste (P2) in diet. The conclusion of this experiment is that utilization of noodle waste as corn substitute in broiler diet is up to 20 % (33.33 % replacing corn).   Keywords: noodle waste, diet, carcass quality, broiler
Quality of Milk Pasteurized Produced By UD. Gading Mas During Storage in Refrigerator Manik Eirry Sawitri; Abdul Manab; Masdiana Ch. Padaga; Tri Eko Susilorini; Umi Wisaptiningsih; K Ghozi
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 (69.689 KB)

Abstract

The aim of this research was to study pasteurized milk quality produced by UD. Gading Mas on pH, Acidity, alcohol test and TPC during 5 days storage in refrigerator. On first day showed that  weight mass 1,06 (w/w); fat content 2,00 (g/100g),  protein content 3,02  (g/100g), Zn 1,67 ppm, Cu<0,005 ppm, Pb 0,02 ppm,  As  0,0120 ppm, Hg< 0,0002 ppm, Sn 1,60 ppm dan Cd < 0,001 ppm and organoleptic test included color, flavor and taste were normal. Pasteurized milk characteristic during 5 days refrigeration for pH were 6,57;6,58;6,73;6,60 and 6,50 respectively. Acidity were 1,147 %, 0,145 %, 0,145%, 0,157 %, 0,156 % and 0,175  % respectively. TPC were 6,16 x 101, 1,2. 104; 3,15.104, 0,42.106 and 3,5.108 respectively. It concluded that pasteurized milk produced by UD Gading Mas fulfilled SNI quality standard based on weight mass, pH, acidity, fat, protein, heavy metal content, organoleptic test and TPC.   Keywords: pasteurized milk, quality, refrigerator
Pengaruh Presentase Kuning Telur Itik dan Asam Formiat Dalam Proses Peminyakan terhadap Kekuatan Fisik Kulit Ayam Pedaging Samak Khrom Mustakim Mustakim; Aris Sri Widati; Khotibul Umam; Lita Umaya
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 (609.818 KB) | DOI: 10.21776/ub.jitek.2017.012.01.5

Abstract

The purpose of this study was to find out the effect of ducks yolk and formic acid in fat liquoring process of the tanned skin.  The materials used in this study were 30 pieces of 7 weeks of broiler chicken shank. The study was carried out using completely randomized design. The variables measured were softness, tensile strength and stretch of the tanned skin. Data were analyzed by analysis of variance and followed by Duncan’s Multiple Range Test. The research results showed that the addition of ducks yolk and formic acid didn’t gave significantly affect on the softness (p>0.05), while gave highly significant affect on tensile strength and stretch (p<0.01). Interaction between two treatment didn’t gave significantly affect (p>0.05) on the softness and stretch, and have significantly (p<0.05) on the tensile strength of leather. The conclusion of this research the addition of 11% duck yolk and 1% formic acid in fat liquoring is the best treatment for broiler chicken shank chrome tanning on the skin softness (2,667), tensile strength (135,707 kg/cm2), and stretch (37,34%), respectively. 
Amino Acid Profile, Group of Functional and Molecular Weight Distribution of Goat Skin Gelatin That Produced Through Acid Process Muhammad Irfan Said; Suharjono Triatmojo; Yuny Erwanto; Achmad Fudholi
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 (592.228 KB)

Abstract

Gelatin is a product of hydrolysis of collagen protein from animals that are partially processed.  Gelatin used in food and non food industries.  Gelatin is produced when many import of raw skins and bones of pigs and cows.  Goat skins potential as a raw material substitution that still doubt its halal. Process production of gelatin determine the properties of gelatin. The objectives of this research were to determine amino acid profile, group of functional and molecular weight distribution of gelatin made from goat skins which was produced through a process of acid. The skin of male Bligon goat, 1.5 to 2.5 year old was used as raw materials. Process production of gelatin was using acid type acetic acid (CH3COOH 0.5 M) (v/v) as curing material. The experimental design applied in this study and commercial gelatin was used as control. The results showed that gelatin produced from goat skin through the process of acid had properties identical with commercial gelatin. It can be concluded that the gelatin has the potential substitute product of commercial gelatin. Keywords: collagen, gelatin, goat skin, curing, acid process
The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg Jeki Mediantari Wahyu Wibawanti; Ma Meihu; Qiu Ning; Hintono Hintono; Y B Pramono
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 (450.971 KB) | DOI: 10.21776/ub.jitek.2017.012.02.3

Abstract

Salted egg is easily preserved of egg products. The making process was added liquid smoke. Therefore, the objective was to determine chemical characteristics (yolk index, oil exudation and salt content) of duck egg salted. Completely Randomized Design (CRD) was used throughout the research. They were run triplicate with differences concentration of liquid smoke (control, 1%, and 1.25%). They were differences salting time process (0, 1, 2, 3, and 4 weeks). Yolk index of control sample were no different statically compared to that of salted egg with liquid smoke treatment (p > 0.05). Significant different of yolk index (p < 0.05) increased along with increase of salting time (4 weeks). Significant differences (p < 0.05) were found on oil exudation of control sample compared to that salted egg with presence of liquid smoke. Oil exudation of salted egg yolk increased with increasing salting time (p < 0.05) up to 4 weeks. Significant differences (p < 0.05) were obtained on the salt content of control compared to that salted egg white treatment of liquid smoke. Salt content white increased along with the increase of salting time (p < 0.05).
Histological profile of collagen fibers on Bligon goat skin soaked in weak acids and bases solution at different concentration Muhammad Irfan Said
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 (1201.595 KB) | DOI: 10.21776/ub.jitek.2013.008.01.3

Abstract

Strong acids and bases has been widely applied in commercial gelatin industry, but the application of weak acids and bases has not been much done. Application of a solution of strong acids and bases could be expected to affect human health and uneconomical, therefore it requires further study on the possibility of the their application in the production process of gelatin. Quantity and quality of gelatin associated with changes in their structure of collagen fibers. Research has been conducted on the histological profile of collagen fibers from Bligon goat skin soaked in weak acids and bases. Weak acid (CH3COOH 0.5 M) and weak base (Ca(OH)2 100 g/L) was used as a soak solution, each of which was made into three concentration levels (3, 6 and 9% v/v).  Samples of skin composites made duplo size 3x3 cm and each soaked for 4 days and were then made histological preparations. Subsequent histological profiles were analyzed descriptively. Results showed that the changes in the structure of skin collagen fibers in CH3COOH 0.5 M more significant than Ca(OH)2 100 g/L and control (without soaked) for the same level of concentration.Key words: Histological, collagen fibers, bligon goat skin, weak acids and bases
Chicken Nuggets Quality Affected by the Egg White Addition Herly Evanuarini
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 (73.602 KB)

Abstract

One of the binding agent which could be used in the production of chicken nuggets is egg white. The different frying temperature and time will result in different physical, chemical and nutritional quality. The aim of this study was to find out the effect of addition egg white to the nuggets' quality. This research consisted of one level of experiment was designed in Fully Randomized Design. The  experiment result showed that the best product was produced by adding 10 % egg white. This product had hardness value of 30.10 N, Cutting stress: of 5.13 N, elasticity of 0.333 s/g, and the organoleptic score for texture and taste were 6.50 and 6.44 respectively.   Keywords: Chicken nuggets, egg white

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