https://jitek.ub.ac.id/index.php/jitek/issue/feed Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 2022-08-31T08:49:23+00:00 Firman Jaya jitek@ub.ac.id Open Journal Systems <p style="text-align: justify;"><strong>Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)</strong> is <span>a peer reviewed triannual journal <span>publishing <span>reviews, </span>original papers, research notes, and symposium papers for mediating the </span><span>dissemination of researchers 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. <strong>JITEK</strong> is published <span>in </span><strong>March</strong>,<strong> July</strong>, and<strong> November </strong></span></span>by <strong>Department of Animal Products Technology</strong>,<strong> Faculty of Animal Science</strong>,<strong> Universitas Brawijaya</strong>, Malang, Indonesia in collboration with <strong>Indonesian Association of Food Technologist</strong><span><strong>s (IAFT)</strong> or </span><strong>Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI)</strong>.  </p><p style="text-align: justify;">The Editorial goal is to provide a forum exchange and an interface between academia, industry, government and society in any animal product and technology related field.</p><p style="text-align: justify;"><strong>JITEK </strong>has been indexed in <strong>Garba Rujukan Digital</strong> <strong>(Garuda)</strong>, <strong>Google Scholar</strong>, <strong>SINTA</strong>, <strong>ISJD</strong>, <strong>DOAJ</strong>, <strong>EuroPub</strong> and <strong>has been accredited</strong><span> as the scientific journal with category</span><strong> “Sinta 2” </strong><span>for five years (<strong>4 Oktober 2018 - 4 <strong>Oktober</strong> 2023</strong></span><span>) by Ministry of Research, Technology and Higher Education of the Republic of Indonesia (SK No.</span>10/E/KPT/2019, 4 April 2019).</p><p style="text-align: justify;">We accept submission from all over the world. All submitted articles shall never been published elsewhere, original and not under consideration for other publication.</p><p><a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1367218636&amp;1&amp;&amp;" target="_blank">E-ISSN 2338-1620</a> | <a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1180425565&amp;1&amp;&amp;" target="_blank">P-ISSN 1978-0303 </a></p><div class="blockTitle"> </div><div class="blockBox"><a> <img style="display: block; margin-left: auto; margin-right: auto;" src="http://semnas.fapet.ub.ac.id/wp-content/uploads/2019/05/Converted-e1558937605444.jpg" alt="" width="700" /></a></div> https://jitek.ub.ac.id/index.php/jitek/article/view/604 The Effect of Candlenut (Aleurites Moluccana I Willd.) Seed Flour in Native Chicken Feeding Toward the Internal Egg Quality and Cholesterol Contens 2022-08-31T08:49:23+00:00 Jein Rinny Leke rinileke@yahoo.com Florencia Sompie rinileke@unsrat.ac.id Betty Bagau rinileke@unsrat.ac.id Albert Podung rinileke@unsrat.ac.id Cherlie Sarajar rinileke@unsrat.ac.id Ratna Siahaan rinileke@unsrat.ac.id Endang Pudjihastuti rinileke@unsrat.ac.id Eko Widodo rinileke@unsrat.ac.id <p>The research aimed to examine effects of <em>Aleurites moluccana</em> (L.) Willd. (Candlenut) Seed Flour used in feed toward egg quality and cholesterol contents of egg-laying native chicken. The research method used was Completely Randomized Design and was continued with Duncan’s test if significant different present. There were 5 treatments comprising of R0 = 100 % of Basal Diet (BD), R1 = 98.5% of Basal Diet (BD) + 1.5 % of Candlenut Seed Flour (CSF), R2 = 97 % of Basal Diet (BD) + 3% of CSF, R3 = 95.5% of Basal Diet (BD) + 4.5 % of CSF, R4 = 94% of Basal Diet (BD) + 6 % of CSF and replications, of which each replication consisted of 8 egg-laying native chickens. In addition, 50 eggs derived from egg-laying native chickens were taken weekly for quality analysis. Variables of this research were egg weight (g/egg), albumen (g/egg), yolk colour, yolk weight (g/egg), egg yolk cholesterol (mg/100g), blood cholesterol (ml/dl), blood LDL (ml/dl), blood HDL (ml/dl), and blood triglycerides (ml/dl), and egg shell’s weight (g/egg) and thickness (mm). As a result, the effects of CSF up to 6 percent of feeding had significant result (P&lt;0.01) to egg’s weight, albumen, yolk colour, yolk weight, cholesterol, blood cholesterol, blood LDL, blood HDL and blood triglycerides, but not significant (p&gt;0.05) on egg shell’s weight and thickness. Therefore, the use of 6 % of Candlenut) Seed Flour in feed had positive effects to improve egg quality and cholesterol contents of egg-laying native chicken.</p> 2022-07-29T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/605 Effect of Different Incubation Time on Goat's Milk Dadih on Thorny Bamboo (Bambusa stenostachya Hackel) 2022-08-31T08:49:23+00:00 Anif Mukaromah Wati anifmukaromahwati@gmail.com Mei Jen Lin anifwati@ub.ac.id Lilik Eka Radiati anifwati@ub.ac.id <p>The purpose of this study was to determine the quality of dadih with bamboo in Taiwan, namely Thorny bamboo (<em>Bambusa stenostachya</em> Hackel) with different incubation times. The materials used are bamboo tubes, banana leaves and Alpine goat's milk from the National Pingtung University of Science and Technology (NPUST) Taiwan. Dadih is made by pasteurizing goat's milk at a temperature of 65<sup>o</sup>C for 30 minutes, allowed to stand until a temperature of 30<sup>o</sup>C, the milk is poured into a bamboo tube and covered with banana leaves, then fermented in an incubator at 37<sup>o</sup>C with time variations (0, 24, 30, 36, 42, and 48 hours). The results showed that the difference in incubation time significantly (p&lt;0.05) on pH, total acidity, syneresis, and general characteristics of dadih. The conclusion of this study is 24-hours incubation is the best time to make dadih because the taste is similar to dadih in West Sumatra.</p> 2022-07-29T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/600 Physicochemical Properties and Antioxidant Activity of Multiflora Honey from Kerinci, Jambi 2022-08-31T08:49:23+00:00 Astari Apriantini astariapriantini.ipb@gmail.com Yuni Cahya Endrawati y.cahya82@gmail.com Olin Aulia Yunia auliaolin08@gmail.com <p>Honey is a sweet, syrup-like substance that bees (Apis sp.) produce from the nectar of flowering plants. The aim of this study was to examine the physicochemical properties and antioxidant activities of multifloral honey (Apis dorsata forest honey) and (Apis cerana cultivated honey) from Kerinci, Jambi. The analysis consist of the intensity of colour, pH, viscosity, water content, ash content, sugar content, HMF content, acidity and antioxidant activity. The results showed that forest honey had light amber colour while cultivated honey had extra light amber colour. The pH, viscosity, water content, sugar content, HMF content, and acidity in forest honey were still in compliance with SNI standard, but the ash content was higher than the SNI standard. Cultivated honey had pH, sugar content, and HMF content in the range of SNI standar. However, the viscosity, water content, ash content, and acidity in cultivated honey were not in compliance with SNI standar. Forest honey and cultivated honey had antioxidant capacities about 16,74 mgVCE/g and 16,60 mgVCE/g, respectively. Meanwhile the antioxidant activity were 63,80% and 63,28%, respectively. Forest honey had more physicochemical aspects  that were still in compliance with SNI standards compared to cultivated honey. The antioxidant activities of Kerinci honey, both forest honey and cultivated honey, were higher than the results of previous honey studies in other location.</p> 2022-07-29T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/618 Chemical Characteristics of Beef Rendang from the Results of Coconut Milk Substitution with Fibercreme 2022-08-31T08:49:23+00:00 Amelia Arum Ramadhani ameliaarumramadhanii@gmail.com Aris Sri Widati ariswidfptub@ub.ac.id Djalal Rosyidi ameliaarumramadhanii@gmail.com Rendang is one of the original Indonesian dishes originating from Minangkabau, West Sumatra. Making rendang in general uses the main ingredients in the form of beef, coconut milk and various kinds of spices and seasonings. Coconut milk contains high saturated fat which has the potential to cause various degenerative diseases if consumed in excess. Coconut milk can be replaced with FiberCreme. FiberCreme is a non-dairy creamer that can replace coconut milk, the main component of which is dietary fiber. FiberCreme has a taste that is almost similar to coconut milk. Adding FiberCreme to food as a substitute for coconut milk will make it taste delicious and creamy. In fact, FiberCreme has a lower fat and calorie content. The purpose of this study was to determine the appropriate substitution treatment of coconut milk with FiberCreme for use in the manufacture of beef rendang. The research material used was gandik beef, coconut milk, FiberCreme, and rendang seasoning. This study used a completely randomized design consisting of P0 (100% coconut milk), P1 (75% coconut milk: 25% FiberCreme), P2 (50% coconut milk: 50% FiberCreme), P3 (25% coconut milk: 75% FiberCreme), P4 (100% FiberCreme) with 4 replications. Data analysis used ANOVA, followed by Duncan's Multiple Distance Test (DMRT) if the results showed significantly different or very significant effects. The values of moisture content, fat content, total calories, free fatty acids (FFA), and thiobarbituric acid (TBA) were used as variables to be analyzed. The substitution treatment of coconut milk with FiberCreme had no significant effect (P&gt;0.05) on the moisture content of rendang, but it had a very significant effect (P&lt;0.01) on fat content, total calories, free fatty acids (FFA), thiobarbituric acid (TBA). It can be concluded that the use of 100% FiberCreme gave the best results on the chemical characteristics of beef rendang. 2022-07-29T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/617 Quality of Crispy Seasoned Flour with Tumang Sago Substitution (Mexroxylon sago Rottb) as a Substitute for Wheat Flour and its Application in Broilers 2022-08-31T08:49:23+00:00 Yusnaini B. Talebe yusnaini@unkhair.ac.id Sri Lestari yusnaini@unkhair.ac.id Agus Susilo yusnaini@unkhair.ac.id <p>The utilization of local resources such as tumang sago flour is needed to be conducted to increase diversification of local food with superior quality. This study aims to determine the physicochemical and functional quality of crispy seasoned flour using tumang sago substitution. In addition, the sensory quality of the chicken crispy is also checked using those spiced flour. Tumang sago flour was obtained by drying the sago under the sun until it was dry and then sifted using a 100 mesh sieve. This study used a total of 5 treatments with 5 times. Four treatments were applied namely control (without substitution of sago tumang flour); 10%; 20%; 30% and 40% of sago tumang flour. Observations were made on the crispy seasoning flour, among others: Water Content (SNI-01-02891-1992); Crude Fiber Content (Sudarmadji, et al. (1997); Water Holding Capacity (Subagio, 2006); Oil Holding Capacity (Subagio, 2006); Color (L, a and b) (Digital Colorimeter), while the sensory test chicken crispy (color, aroma, crunch, taste and acceptability). Data on physicochemical quality and color using a digital colorimeter were analyzed using a completely randomized design with a unidirectional pattern, while the quality of crispy chicken accessories was analyzed by Kruskall Wallis' Non-Parametric analysis. If there is a real effect, then Duncan's test is continued. The results showed that the quality of seasoning flour is moisture content (12.518-15.208%), crude fiber content (0.396-2.138%), WHC (64.606-89.855%), OHC (96,373-115,498%), L (87.677-93.330), a (2,153-2,697), b (5,630 – 7,743), while the sensory quality of crispy chicken is color (1,57-4,29), aroma (2,00-4,14), crispy (3,57-3,86), taste (2,86-3,86) and receptivity (2,57-4.00). The addition of Tumang sago flour in different percentages had a significant effect (P&lt;0.05) on water content, crude fiber content, WHC, OHC, color (digital colorimeter), color sensory parameters, scent and acceptance of crispy chicken. In conclusion, the best treatment in this study was seasoned flour with the addition of 10% sago flour.</p> 2022-07-29T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/625 The Effect of Preheating Using Microwave, Steam, and Oven on the Quality of Ponorogo Chicken Satay 2022-08-31T08:49:23+00:00 Avida Fradiana fradianaavida@gmail.com Aris Sri Widati fradianaavida@gmail.com Djalal Rosyidi fradianaavida@gmail.com <p>This study aims to determine the effect of different preheating methods on the quality of Ponorogo chicken satay. The study used a Nested Completely Randomized Design. The preheating methods used include microwave, steam, and oven with a preheating time of 5 and 10 minutes. The parameters used are physical quality (pH, WHC and cooking loss), chemical quality (moisture, protein and fat content), and <em>Polycyclic aromatic hydrocarbons</em> (PAHs). Data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis obtained data that were significantly different or very significant, it would be continued with Duncan's Multiple Range Test (UJBD) and PAHs analysis of descriptively. The results of statistical analysis showed that the use of different preheating methods had a very significant effect (P&lt;0.01) on pH and fat content had a significant effect (P&lt;0.05) but had no significant effect (P&gt;0.05) on <em>Water Holding Capacity</em> (WHC), cooking loss, moisture and protein content. The duration of preheating in heating method had a significant effect (P&lt;0.05) on WHC and moisture content, but it had no significant effect (P&gt;0.05) on pH, cooking loss, protein and fat content. PAHs content of Ponorogo chicken satay with long heating using microwave (23.35 mg/kg and 5.99 mg/kg), steam (5.48 mg/kg and not detected), oven (8.22 mg/kg and 7.31 mg/kg). The conclusion of this study that the use of preheating method with a long time can reduce the content of <em>Polycyclic aromatic hydrocarbons</em> (PAHs), physical, chemical, organoleptic quality and the best model is obtained in the steam method with a temperature of 97°C.</p> 2022-07-29T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/631 Optimization of East Java Propolis Extraction as Anti SARS-Cov-2 by Molecular Docking Study 2022-08-31T08:49:23+00:00 Sofia Aulia Hidayat sofialatas15@gmail.com Agus Susilo agussusilo@ub.ac.id Khothibul Umam Al Awwaly aak_umam@ub.ac.id Miftakhul Cahyati miftacahyati.fk@ub.ac.id <p>The purpose of this research is to obtain the optimum propolis extraction method using microwave extraction so as to produce anti-SARS CoV-2 compounds. The research method used was experimental with a completely randomized factorial design consisting of 2 factors namely extraction time and power level, 9 treatments and 3 replications. The extraction using microwave assisted extraction was carried out according to treatment factors, namely low power level (A1), medium (A2), high (A3) and the length of treatment time was 10 minutes (B1), 20 minutes (B2), and 30 minutes (B3). The results of statistical analysis showed that the interaction between the two had a high significant effect (p&lt;0.01) on the alkaloid content which is ranged from 0.665 to 1.452 mg/g and had no effect on color L*a*b* and antioxidant activity which is ranged from 1.533 to 1.553. The percentage of hexadecane in East Java propolis extract was 0.280 %, octadecane was 0.775%, and pentacosane was 6.716%. The results of druglikeness analysis showed that hexadecane, octadecane and pentacosane compounds had potential as antivirals with a probability to be active value of 0.68. The binding affinity value produced by enzalutamide as a native ligand is -6.7 kcal/mol while the highest inhibitory value is octadecane and pentacosane of -5.9 kcal/mol and followed by hexadecane at -5.8 kcal/mol. The conclusion of this research is that the most optimal extraction method using microwave assisted extraction is done with a medium microwave power level for 30 minutes in terms of the alkaloid content and antioxidant activity produced. This method is able to produce extracts with good antiviral bioactive components, although the binding affinity has not been able to exceed the native ligand's ability in terms of the molecular docking approach.</p> 2022-07-29T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)