cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
jiip@ub.ac.id
Editorial Address
Fakultas Peternakan, Universitas Brawijaya, Jl. Veteran, Malang 65145
Location
Kota malang,
Jawa timur
INDONESIA
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science)
Published by Universitas Brawijaya
ISSN : 08523681     EISSN : 24430765     DOI : 10.21776/ub.jiip
Core Subject : Education,
Other
Jurnal Ilmu-Ilmu Peternakan (JIIP) is a journal published and managed by the Faculty of Animal Husbandry Universitas Brawijaya. JIIP is a peer-reviewed journal published three times a year. JIIP now actively using Open Journal System (OJS). JIIP mediates the dissemination of researchers various disciplines of animal science, such as animal feed and nutrition; animal reproduction, genetics, and production; social and economic; and animal products science and technology.
Arjuna Subject : -
Articles 3 Documents
 1 
Search results for , issue "Vol 21, No 2 (2011)" : 3 Documents clear
Kualitas dendeng sapi giling pada penambahan gula yang berbeda Evanuarini, Herly; Huda, Huda
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 21, No 2 (2011)
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT: The aim of this study was to find out the effect of addition sugar to the dendengs’ quality. This research consisted of one level of experiment was designed in Fully Randomized  Design. The result showed that sugar addition gave highly significant effect (P< 0.01) on moisture content and water activity content. The best product was produced by adding 30 % sugar.This product had moisture content value of 13,73 % and water activity value of 0.539. Keywords : Dendeng giling, sugar
Sifat Fisiko-Kimia Mayonnaise dengan Berbagai Tingkat Konsentrasi Minyak Nabati dan Kuning Telur Ayam Buras Dedes Amertaningtyas; Firman Jaya
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 21, No 2 (2011)
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract : The objective of current research was to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with a good quality of physico-chemical properties. The results showed that the combination of concentration of vegetable oils and chicken egg of local chicken gave the difference significant on viscosity, moisture content and protein, however, has no effect on pH. The best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9% Keywords : Physico-chemical properties, Mayonnaise, Vegetable Oils and Egg, of Local Chicken
Pengaruh penambahan tepung tapioka terhadap kualitas keripik bakso daging ayam dengan metode penggorengan vakum
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 21, No 2 (2011)
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT: This research was purposed to find out the effect of difference concentration of tapioca starch on quality  chicken meatball chips with vacuum frying method based on chemical qualities (water content, water activities/Aw, protein and fat content), physical quality (breaking force and brightness) and organoleptic properties (color, taste and crispness). The result showed that addition of tapioca gives a significant effect (P<0.05) on water content, Aw, taste and crispness, whereas protein, fat content, breaking force and brightness of chicken meatball chips very significant effect (P<0.01), but didn’t gave significant effect (P>0.05) on color. The best result was chicken meatball chips made with used of tapioca 30%, It has water content 4.16%;, Aw 0.42, protein 33.06% and fat content 31,39%;  breaking force 5.43 N; brightness 51.3; color 6.64; taste 6.94; and crispness 6.74. The conclusion of this research was addition of tapioca in chicken meatball chips decreased water content, Aw, protein content, breaking force and increased fat content, brigtness and organoleptikproperties. The optimum addition of tapioca on chicken meatball chips were 30%.   Keywords: tapioca, chicken meatballs chips, chemical qualities.

Page 1 of 1 | Total Record : 3

 1 

Filter by Year

2011 2011


Reset
Filter By Issues
All Issue Vol. 35 No. 2 (2025): August 2025 Vol. 35 No. 1 (2025): April 2025 Vol. 34 No. 3 (2024): December 2024 Vol. 34 No. 2 (2024): August 2024 Vol. 34 No. 1 (2024): April 2024 Vol. 33 No. 3 (2023): December 2023 Vol. 33 No. 2 (2023): August 2023 Vol. 33 No. 1 (2023): April 2023 Vol. 32 No. 3 (2022): December 2022 Vol. 32 No. 2 (2022): August 2022 Vol 32, No 1 (2022): April 2022 Vol. 32 No. 1 (2022): April 2022 Vol 31, No 3 (2021): December 2021 Vol 31, No 2 (2021): August 2021 Vol 31, No 1 (2021): April 2021 Vol 30, No 3 (2020): December 2020 Vol 30, No 2 (2020): August 2020 Vol 30, No 1 (2020): April 2020 Vol 29, No 3 (2019): Desember Vol 29, No 2 (2019): Agustus Vol 29, No 1 (2019): April Vol 28, No 3 (2018): Desember Vol 28, No 2 (2018): Agustus Vol 28, No 1 (2018): April Vol 27, No 3 (2017): Desember Vol 27, No 2 (2017): Agustus Vol 27, No 1 (2017): April Vol 26, No 3 (2016) Vol 26, No 2 (2016) Vol 26, No 1 (2016) Vol 25, No 3 (2015) Vol 25, No 2 (2015) Vol 25, No 1 (2015) Vol 24, No 3 (2014) Vol 24, No 2 (2014) Vol 24, No 1 (2014) Vol 23, No 3 (2013) Vol 23, No 2 (2013) Vol 23, No 1 (2013) Vol 22, No 3 (2012) Vol 21, No 3 (2011) Vol 21, No 2 (2011) Vol 21, No 1 (2011) Vol 20, No 2 (2010) Vol 20, No 1 (2010) Vol 19, No 2 (2009) Vol 19, No 1 (2009) Vol 18, No 1 (2008): April More Issue