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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 Utilization of Canna Starch (Canna edulis Ker) As A Alternative Hydrocolloid on The Manufacturing Process of Yogurt Drink Ahmad Khoirul Umam; Mei Jen Lin; Lilik Eka Radiati; Shao Yu Peng
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 1 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (479.159 KB) | DOI: 10.21776/ub.jitek.2018.013.01.1

Abstract

Yogurt as a fermented dairy product has been providing several benefits for human health and appropriate for people with lactose intolerance. Recently, the consumption level of yogurt has significantly increased. Starch can be used as an alternative hydrocolloid in the manufacturing process of yogurt. Indonesian Canna edulis Ker contains 63.27% amylopectin that has the potential used as an alternative hydrocolloid. Amylopectin has a very high capability of the water holding capacity to increase the viscosity and maintain the stability of yogurt drink. The present research was to determine the additional effects of Canna starch as an alternative hydrocolloid on the physicochemical and sensory properties of the yogurt drink during storage. Concentrations of 0.1%, 0.2%, 0.3%, and 0.4% canna starch and 0.2% CMC (control) were added to make yogurt. All treatments were carried out with four replications. Samples were refrigerated at 4oC for 24 hours and then analyzed for pH, titratable acidity, viscosity, syneresis, sedimentable fraction, and sensory properties. Data were analyzed by one way ANOVA, and followed by Duncan's multiple range test (DMRT). Data from the pH, titratable acidity, syneresis, sedimentable fraction, viscosity and sensory analyses obtained from the present study indicated that concentration of 0.1–0.4% (w/v) Canna starch could be applicable in the manufacture of the yogurt drink. Furthermore, it was found that 0.1% (w/v) of Canna starch selected as the best concentration could be used in yogurt manufacture process that resulted in similar sensory quality compared with CMC as commercial hydrocolloid.
The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de Milko Khothibul Umam Al Awwaly; Anindhita Puspadewi; Lilik Eka Radiati
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 (124.091 KB)

Abstract

The purposes of this study were to determine starter level and incubation time on the quality of nata de milko and to obtain an appropriate starter concentration and incubation time to produce a good nata de milko in terms of texture, fat content and organoleptic properties. The material used was nata de milko. The research method used was factorial experiment using a randomized block design with 2 factors, namely starter concentrations were 5%, 7.5% and 10% of media, and incubation times were 7,  9 , and 11 days. Variables observed were texture, fat content and organoleptic properties. Tunjukkan huruf latinThe results showed that gave no effect (P>0.05) between starter concentrations and incubation times on texture and fat content, and gave an effect (P<0.05) on flavour, colour, and texture (organoleptic sensory) of nata de milko. Starter concentrations and incubation times gave a highly significant difference effect (P<0.01) on taste. The highest average value of the starter concentration found in 5% with texture, fat content, and organoleptic properties were 0.21 mm/g.sec, 0.22% and fresh aroma, white colour, sweet taste and chewy texture. The average value of 9-days incubation with texture value, fat content, and  organoleptic properties were 0.19 mm/g.sec, 0.12% and fresh aroma, white colour, sweet taste and chewy texture.The concentration of starter and incubation time did not show an effect on texture and fat content of nata de milko, but showed an effect on organoleptic properties. Keywords: whey, texture, fat, organoleptic, nata de milko
Percentage Level of Tannin fur Rabbit for Leather Concerning Stitch Tearing Strength, Tearing Strength and Flexibility Mustakim Mustakim; Aris Sri Widati; Lisa Purnaningtyas
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 1 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (120.871 KB)

Abstract

The purpose of this study was to find out the appropriate of tannin level for rabbit fur leather concerning stitch tearing strength, tearing strength, and flexibility. The result were expected to contribute good information for the society, leather craftsman, and further researchers about fur leather tanning especially rabbit fur leather with tannin concerning stitch tearing strength, tearing strength and flexibility. The material that used were 12 pieces of four months of rabbit skin. The research method was Completely Randomized Design, consist of three treatments of tannin, they were: M1 (mimosa 15%), M2 (mimosa 20%), and M3 (mimosa 25%). Each of treatment hold on four repetition, the variables which measured were stitch tearing strength, tearing strength, and flexibility of fur leather. Data were  analysed by analysis variance followed by Duncan’s Multiple Range Test. The result of this research indicate that the use level of tannin give significant influence (P<0.05) among stitch tearing strength, tearing strength. It gave a very significant influence (P<0.01) for flexibility of rabbit fur leather. Based on the result, can be concluded that 25 % of tannin (mimosa), produce the best  result on stitch tearing strength and tearing strength. The increase of tannin offer will decrease the flexibility of fur leather but the lowest tannin produced the best flexibility of fur leather (15 percent). The best quality of rabbit fur leather produced by 25 % of tannin.   Keywords : leather, tannin, quality
Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria Anif Mukaromah Wati; Mei Jen Lin; Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 1 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.414 KB) | DOI: 10.21776/ub.jitek.2018.013.01.6

Abstract

Development of traditional food including dadih to be commercial fermented milk was needed to achieve efficiency and effective of products. Dadih with natural starter needs to be changed with starters because starters can be produced commercially. This study aims to evaluate physicochemical characteristic of fermented goat milk that added with different starters Lactic Acid Bacteria (LAB) isolated from dadih. The materials used for this research were starters LAB that isolated from dadih. In this experiment, treatments were used different starters that namely starter 11, starter 21, starter 25, starter 29, and starter 41 then analized about water content, ash content, fat content, syneresis, and viscosity. The experiment was carried out with three replications. The data were analyzed by ANOVA using the basic design of Completely Randomized Design (CRD) and continued by Duncan's Multiple Range Test (DMRT) if there was a significantly different. The results showed that different starters had influence on water content, ash content, fat content, syneresis, and viscosity. It could be concluded that starters 11 and 41 were the best starter that can be applied in fermented goat milk product based on physical quality with lower syneresis and higher viscosity. But based on chemical quality, starter 11 was the best starter with lower water content and higher ash content.
Study on Physico-chemical Quality of Beef In The Market of Malang City Heru Prasetyo; Masdiana Ch Padaga; Manik Eirry Sawitri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.734 KB) | DOI: 10.21776/ub.jitek.2013.008.02.1

Abstract

Results of this research indicate that the physical qualities of the beef include the average value of pH 5.6 for Dinoyo market; Blimbing market was 5.7; Besar market was 5.6. Average WHC values of Dinoyo market was 36.13%; 30.79% for Blimbing market, and 29.67% for Besar market. Average texture value of Dinoyo market was 10.56%, 12.82% for Blimbing market; and 12.89% for Besar market. As for the chemical quality include the value of the average moisture content of 77.65% for Dinoyo market; 76.05% for Blimbing market, and 76.03% for Besar market. Value of the average fat content was 14.7% for Dinoyo market; 14.34% for Blimbing market, and 15.43% for Besar market. The value of an average protein content was 18.26% for Dinoyo market; 18.1% for Blimbing market, and 19.19% for Besar market. Key words: beef, pH, WHC, texture, water, fat, protein
The Effect of MSG (Monosodium Glutamate) Addition on The Quality of Yoghurt Frozen Culture Starter Viewed Viability, pH Value and Acidity Aris Sri Widati; Abdul Manab; Teguh Hadi Waluyo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.63 KB)

Abstract

The objective of this study was to investigate wether the effect of percentage monosodium glutamat addition on the quality of yoghurt frozen culture starter viewed viability, pH value and acidity.The experimental design used in this study was Randomised Complete Design and the treatment were four levels of monosodium glutamate concentration respectively 0% (without monosodium glutamat) 10%, 15% and 20% from medium. Each treatment were three times replicated. The research result showed that the difference of monosodium glutamate concentration  did not gave a significant effect (P>0.05) on viability of yoghurt frozen culture starter and acidity of yoghurt made by frozen culture starter but it gave a significant effect (P<0.05) on pH value. It can be concluded that different monosodium glutamate concentration had a different quality on frozen culture starter yoghurt. The addition of monosodium glutamate up to 20% necessarily indicate increase on quality of yoghurt frozen culture starter. Keywords: culture starter yoghurt, freezing, cryoprotectant
Kualitas Kefir dengan Penambahan Tepung Daun Stevia (Stevia rebaudiana Bertoni) Sebagai Pemanis Alami Dwi Rumdaini Intan Permatasari; Purwadi Purwadi; Herly Evanuarini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 13 No. 2 (2018)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (671.985 KB) | DOI: 10.21776/ub.jitek.2018.013.02.3

Abstract

Stevia is one of natural sweetener a substitute for sugar low calorie. Stevia start widely used as many consumers want sweetening healthy. Stevia leaf powder was used to develop an kefir as sweetener replacer to sugar. The objective of this research was to determine the best percentage of using stevia leaf flour as substitution ingredient on kefir based on total sugar, acidity, total solids and sineresis kefir. The materials research were fresh milk, kefir grain, and stevia leaf flour. The research method was using experimental design with four treatments and four replications. The treatments were P1 0.5 % stevia leaf flour, P2 0.75% stevia leaf flour P3  1% stevia leaf flour and P4 1.25% stevia leaf flour. The data were analyzed by ANOVA and if there were significant effect then would be continued by Duncan’s Multiple Range Test (DMRT). The result showed that substituting sugar using stevia leaf flour gave highly significant different effect (P<0.01) on total sugar, acidity, total solids and sineresis kefir. It can be concluded that the kefir with the used 1.25% stevia leaf flour gave the best result with the total sugar was 6.82 , acidity was 0.55%, total solids was 11.75%, and sineresis was 23.75%.
The Utilization of Keprok Orange Fruit (Citrus reticulata) Juice in Mozarella Cheese Manufacturing Wiwit Hartono; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 7 No. 1 (2012)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.805 KB)

Abstract

The aim of this study was to know the effect of Keprok Orange Fruit (Citrus reticulata) Juice as a direct acidification to yield, meltability, stretchability, protein and moisture content to Mozarella cheese. The result showed that Keprok orange fruit juice gave a highly significant effect (P<0.01) on protein content of Mozzarella cheese. In the otherwise gave a significant effect (P<0.05) on yield, meltability and moisture content of Mozzarella cheese but did not give a significant effect (P>0.05) on stretchability. The conclusion of this research was the Keprok orange fruit juice concentration of 3 % was the best concentration and suggested to use on Mozzarella cheese manufacturing. Key words: Keprok orange fruit (Citrus reticulata), Mozarella cheese manufacturing
Bacterial Count of Pasteurized Milk Packed by Plastic Distributed in Malang Municipality Rini Mastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 2 No. 2 (2007)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (84.212 KB)

Abstract

The objective of study was to investigated the number of bacteria in pasteurized milk packed by plastic and distributed in Malang Municipality. The results were compared with the standards, then. The material consisted of six different products obtained from six milk pasteurized agents. A survey research was carried out, and sampling of pasteurized milk was taken by simple random sampling and the agent was taken as total sampling. The number and type of bacteria were determined in the laboratory. TPC method was used to test the number of bacteria, MPN method on coliform bacteria, Gram colouring on bacterial identification, and TPC method on the number of bacteria in plastic packaging. Data were descriptively analysed. Compared with standard of pasteurized milk quality according to the standard regulated by government. The results showed the pasteurized milk packed by plastic distributed in Malang Municipality was unsuitable according to the standards with bacterial content and still found the coliform bacteria. It is recommended the need of agency which enable to control and testing for the products in Malang Municipality to keep quality and safety for the consument.   Keywords : bacterial count, pasteurized milk, plastic packaging.
Quality of Preservative Smoked Beef using Different Smoked Method Imam Thohari; Eny Sri Widyastuti; Agustina Widyasworo Kunharjanti; Mohamad Agustomo
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.693 KB) | DOI: 10.21776/ub.jitek.2013.008.02.3

Abstract

The purpose of the study was to determine the effect of the smoking traditional and liquid smoking on the quality of smoked beef in terms of the levels of phenol, TBA number, and total microbes. The research method was experiment with completely randomized design pattern factorial (2x3). The first treatment were the preservation of beef with traditional smoked methods and preservation beef with liquid smoked method. The second treatment were the time of storage, namely 0 day, 2 days and 4 days. Each treatment was repeated 3 times. The results showed that the curing method was highly significant (p <0.01) on phenol content and the total microbes, and gave no affect to the TBA number. The highest levels of phenols obtained by the method of liquid smoked with time storage time of 4 days. TBA value and lowest total microbial were obtained from liquid smoked with time storage of 0 day. The conclusion that liquid smoked method was better than the traditional smoked method. Key words: phenol, TBA value, microbial, meat smoke

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