cover
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota malang,
Jawa timur
INDONESIA
Jurnal Ilmu dan Teknologi Hasil Ternak
Published by Universitas Brawijaya
ISSN : 19780303     EISSN : 23381620     DOI : -
Core Subject : Science, Education,
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) is published by Department of Animal Product Technology, Faculty of Animal Science, University of Brawijaya, Malang, Indonesia. JITEK is a peer reviewed biannual journal (April and October) that mediate the dissemination of researchers in animal product, food science, food microbiology, food biotechnology, animal product as functional food and current findings in animal food sciences and technology.
Arjuna Subject : -
Articles 153 Documents
Chicken Nuggets Quality Affected by the Egg White Addition Evanuarini, Herly
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 5, No 2 (2010)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (73.602 KB) | http://www.jitek.ub.ac.id/index.php/jitek/article/view/94

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

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 Duncans 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 Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk Gianti, Ice; Evanuarini, Herly
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol 6, No 1 (2011)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (80.636 KB) | http://www.jitek.ub.ac.id/index.php/jitek/article/view/95

Abstract

Fermented milk  is one of processing milk used one or more microorganism. The objectives of the research were to find out the effect of sugar addition and time of storage on physical quality of fermented milk. This research was using factorial Randomized Block Design. The combination of sugar addition 20% and time of storage for 4 days produced fermented milk which gave the standard of Indonesian Industry Fermented milk. It had the following properties: pH (3.8), acidity (0.85) and viscositiy (150 cps) Key words : sugar, time of storage, fermented milk
Cholesterol Profiles of Male Etawah Crossbred and Castrated Boer Crossbred Goat Meat Purnomo, Hari; Rosyidi, Djalal; Prastiti, Rulan Prieta
Jurnal Ilmu dan Teknologi Hasil Ternak Vol 1, No 1 (2006)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://www.jitek.ub.ac.id/index.php/jitek/article/view/96

Abstract

The aim of  this study was  to know  the cholesterol profiles of male etawah crossbred and  castrated  boer  crossbred  goat  meat.  The  result  was  expected  can  be  used  as  further information  about  cholesterol  profiles  of  male  etawah  crossbred  and  castrated  boer crossbred  goat  meat and  as  basic  information.  The  material  of  the  research  were  loin, shoulder, and leg of male etawah crossbred and castrated boer crossbred goat meat, 50 gram were taken for sample preparation. Data were analysis by t test.  Results of the research were : male etawah crossbred s cholesterol profile were 77,87 mg/100 g; 85,67 mg/100 g; 54,49 mg/100  g;  and 50,57 mg/100  g  (n=4) with  average  of  67,13  ±  17,28 mg/100  g, while  the castrated boer crossbred s cholesterol profile were 81,94 mg/100 g; 53,61 mg/100 g; 45,28 mg/100  g;  72,00 mg/100  g;  45,  27 g/100  g;  and  58,03 mg/100  g  (n=6) with  average  of 59,36 ± 14,84 g/100g. Based on the results, it can be concluded that male etawah crossbred have higher rate of cholesterol profile than castrated boer crossbred, although from statistic analysis it have no significant difference.Keywords : Goat meat, Cholesterol profile
The Persentage Effect of The Chicken Yolk Usage in Fat Liquoring Process to The Peeling Strength, The Nerf and The Fat Content of Combination Tanning Shank Skin (Krom-Nabati) Mustakim, Mustakim; Widati, Aris Sri; Ardianto, Deni Sigit
Jurnal Ilmu dan Teknologi Hasil Ternak Vol 1, No 1 (2006)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://www.jitek.ub.ac.id/index.php/jitek/article/view/97

Abstract

The research aim was to examine the effective chicken yolk usage level in fatliquoring process to peeling strength, the nerf and the fat content of combination tanning shank skin (krom-nabati). The materials used were 80 sheets of fresh shank skin which seven weeks old, the fresh eggs preserved for four days. Method in this study was Complete Random Design (CRD) with four treatments in which every treatment was repeated four times and control. The percentages of each treatment were 7,5% (P1), 10% (P2), 12,5% (P3) and 15% (P4), whereas the control uses 5% sulphate paradol HISN (percentage was calculated from the weight of blotten). The research result can be concluded that the chicken yolk usage as material in fatliquoring process of combination tanning shank skin gives very significant influence to the peeling strength, the nerf, and the fat content. The best result was obtained from the chicken yolk usage percentage 10% for the subtitution material of commercial oil, in which the values successively are the peeling strength 13,09 kg/cm, the nerf 7,63 mm and the fat content 9,706%. The chicken yolk usage as material in fatliquoring process of combination tanning shank skin is maximal 10% from blotten weight. Keywords : the peeling strength, the nerf, the fat content, fatliquoring
Chemical Quality of Fresh Cheese Acidified by Lime juice Purwadi, Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol 1, No 1 (2006)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://www.jitek.ub.ac.id/index.php/jitek/article/view/98

Abstract

A research about the production of fresh cheese was made by lime juice as acidifier has been done. The aim of this research was to learn a potency of lime juice as acidifier for making fresh cheese on its chemistry quality. The method used was experiment and designed completely randomized design. The treatment were A1= the use of 0,5 % (v/v) lime juice, A2 = the use of 0,05 % (w/v) citric acid, and A3 = the use of 0,25 % lime juice plus 0,025 % citric acid. Variables measures were protein, dry matter, protein of whey, and dry matter of whey. The result showed that the use of some acidifier didn’t give significant defferent effect (p>0,05) on all variables. Based on result and discussion, it can be concluded that the milk acidification with lime juice gived same result with using of citric acid or combination of lime juice and citric acid, so it can be proved that lime juice has big potency as acidifier for making fresh cheese. Keywords: chemist quality, fresh cheese, acidifier, lime juice
Physical Quality of Fresh Cheese Acidified by Lime Juice and Citric Acid Purwadi, Purwadi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol 1, No 1 (2006)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://www.jitek.ub.ac.id/index.php/jitek/article/view/99

Abstract

A research about fresh cheese production acidified by lime juice compared to citric acid was conducted. The aim of this research was to study of lime juice potency as a fresh cheese acidifier on physical quality. The method used in this research was experimental and designed by completely randomized design. The treatments which examined were A1 = the use of 0,5 % (v/v) lime juice, A2 = the use of 0,05 % (w/v) citric acid, and A3 = the use of 0,25 % (v/v) lime juice combined with 0,025 % (w/v) citric acid. The variables of the research were cheese yield, hardness, slice ability, and elasticity. The result showed that those treatments didn’t give significant difference effect (P>0,05) on all variables examined by analysis of variance and Duncan’s Multiple Range Test. Based on the result and the discussion, it can be concluded that the acidification by using lime juice was giving the same result on physical quality of fresh cheese, included the use of citric acid or the combination of lime juice with citric acid, so it was proved that lime juice has a high potency as acidifier for fresh cheese.   Keywords: fresh cheese, acidifier, lime juice
Types of Traditional Dishes Made from Animal Products in Malang Regency Rosyidi, Djalal
Jurnal Ilmu dan Teknologi Hasil Ternak Vol 1, No 1 (2006)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://www.jitek.ub.ac.id/index.php/jitek/article/view/100

Abstract

The Indonesian society has had a better awarness of the importance of high-quality food, especially for protein consumption, either animals or plants origin. Nowdays, many traditional dishes becoming source of nutrition for family, especially those made from animal products. Most of those foods are very potential in providing protein, i.e. spicy dried meat (dendeng), fried shreded meat (abon), salted eggs (telur asin), sate, gule, soto, rawon, STMJ, etc. Objective of this study was to identify types and quality of traditional dishes made from animal products in Malang regency. The method used for collecting information was a survey conducted in some markets in Malang regency. A purposive sampling method was applied in this study for taking samples. Data obtained were analyzed using descriptive method. It can be concluded that Malang regency has some traditional dishes made from animal products such as, sate, soto, rawon, gule, dendeng ragi, abon, kare, krupuk rambak, telur asin, telur rebus (boiled eggs), meatball, STMJ, Lemper, and others. Keywords: traditional dishes, animal products, Malang
The Effect of The Addition of The Addition of Trisodium Phosphate as Emulsifier on Quality of Processed Gouda Cheese Thohari, Imam; Idris, Susrini; Zulianah, Izmi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol 1, No 1 (2006)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://www.jitek.ub.ac.id/index.php/jitek/article/view/101

Abstract

The objectives of this research was to find out the different effect of trisodium phosphate level used as emulsifier on water content, pH,  and organoleptic quality of processed Gouda cheese. The materials of the research was processed Gouda cheese made from two and seven months natural Gouda cheese, water, and trisodium phosphate. The method used was experiment using Randomized Block Design (RBD) to get data of water content and pH, and Completely Randomized Design (CRD) to get data of organoleptic quality. The treatment was consisted of five level of trisodium phosphate, i.e. : 0 % (EO), 1 % (E1), 2% (E2), 3 % (E3), and 4 % (E4) of cheese weight. Each of them was replicated four times. Data of water content, pH and organoleptic quality were subjected to analysis of variance followed by Duncans Multiple Range Test (DMRT). While data of microstructure was analyzed descriptively. The result of statistical analysis showed that treatment E0, E1, E2, E3, and E4 gave highly significant different effect (P<0,01) on water content, pH, and organoleptic quality (preference of color, texture and taste) of processed Gouda cheese with the mean of water content 29,72 %, 31,43 %, 34,46 %, 38,52 %, and 36,72 % ; on pH 5,33, 5,57, 5,69, 5,89, and 6,10 ; preference on color 3,55, 5,10, 6,10, 6,3 )0, and 5,70 ; on texture 4,04, 6,06, 6,40, 5,50, and 5,10 ; on taste 4,61, 5,42, 6,30, 5,90, and 5,20, respectively. The conclusion of this research was that the use of trisodium phosphate give highly significant different effect on water content, pH and organoleptic quality (preference on color, texture and taste) of processed Gouda cheese. The use of 2% of trisodium phosphate was the best treatment among the others.   Key word : trisodium phosphate, gouda cheese
The Effect of Level Addition Gelatin as Stabilizer and Storage Time in Refrigerator on Protein Content, Fat Content and Texture of Yoghurt Set Widyastuti, Eny Sri; Thohari, Imam; Yudantara, Praditya Arif
Jurnal Ilmu dan Teknologi Hasil Ternak Vol 1, No 1 (2006)
Publisher : Jurnal Ilmu dan Teknologi Hasil Ternak

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://www.jitek.ub.ac.id/index.php/jitek/article/view/102

Abstract

The objective of this study was to find out of the best combination from addition level of gelatin as stabilizer and storage time in refrigerator on protein content, fat content and texture of yoghurt set. The result was expected to be the information to the observer, all side and as information for further research to decides about optimum level of gelatin addition and the good refrigerator storage time in terms protein content, fat content and texture of yoghurt set. The result of this research will be an information for society, practician and also instance or food industry which related with the problem of this study as development science considering for more further study. Material of this study was yoghurt set made from milk dairy cattle, yoghurt starter which combination from Streptococus thermophilus and Lactobacillus bulgaricus. This method was factorial experiment using Randomize Block Designed. The first treatment was percentage of gelatin which added in various level, was 0%; 0,3%; 0,6% 0,9%. The second treatment is storage time in refrigerator which in various day, was the day when the yoghurt was made, 7 day after, 14 day after and 21 day after. Variable measure is protein content, fat content and texture of yoghurt set. Data were subjected to analyse stastically with analysis of variance followed by Duncan’s Multiple Range Test (DMRT). The conclusion of this study showed that level of gelatin addition and storage time was effect on protein content, fat content and texture of yoghurt set. The best combination of gelatin addition and storage time in yoghurt set in 0,9 % gelatin level addition in 7 day storage time, which made high protein, low fat and good texture in yoghurt set. The storage is more better in freezer than in refrigerator, it can preserve the reduction of the component and the consistency and the consistency of yoghurt set texture.   Keywords: yoghurt set, gelatin, stabilizer,  storage time, refrigerator.

Page 1 of 16 | Total Record : 153