https://jitek.ub.ac.id/index.php/jitek/issue/feed Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 2022-12-01T00:00:00+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 a peer reviewed triannual journal publishing reviews, original papers, research notes, and symposium papers for mediating the 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 in <strong>March</strong>,<strong> July</strong>, and<strong> November </strong>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><strong>s (IAFT)</strong> or <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> as the scientific journal with category<strong> Sinta 2 </strong>for five years (<strong>4 Oktober 2018 - 4 <strong>Oktober</strong> 2023</strong>) by Ministry of Research, Technology and Higher Education of the Republic of Indonesia (SK No.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" rel="noopener">E-ISSN 2338-1620</a> | <a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1180425565&amp;1&amp;&amp;" target="_blank" rel="noopener">P-ISSN 1978-0303</a></p> <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/653 Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology 2022-10-28T00:56:43+00:00 Dicky Tri Utama d.utama@unpad.ac.id Andry Pratama andry@unpad.ac Jajang Gumilar jajang@unpad.ac Eka Wulandari eka@unpad.ac Wendry Setiyadi Putranto wendry@unpad.ac Lilis Suryaningsih lilis@unpad.ac <span>Red palm olein, which is rich in β carotene, has the potential as an animal fat replacer for the formulation of healthy processed meat products. However, it is mainly composed of saturated fatty acid, which should be reduced by combining it with unsaturated fatty acid-rich vegetable oil. Canola oil was mixed with red palm olein in order to get the benefits from both. The formulation of an emulsion gel made up of red palm olein and canola oil at 30/70 (w/w) was optimized using a response surface methodology. Soy protein isolate (SPI), mono and diglycerides of fatty acids (emulsifier E471, EMS), and inulin (INL) were selected as stabilizer and emulsifier in aqueous phase. Based on formula optimization and validation of gel emulsion ability in the comminuted meat model system, it was concluded that the addition levels of SPI, EMS, and INL required to form gel emulsions with optimal ability to produce comminuted meat products were 5.33%, 0.53% and 3.98% (w/w), respectively.</span> 2022-12-01T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/652 Effects of Whey Protein Isolate on Black Pepper Essential Oil Ultrasound-Assisted Emulsion on Physical Characteristics, Antioxidant Activity, and Antibacterial Properties 2022-10-28T01:02:52+00:00 Safitri Safitri safitri.idn@gmail.com Abdul Manab manabfpt@ub.ac.id Khothibul Umam Al Awwaly aak_umam@ub.ac.id Andi Febrisiantosa andi.febrisiantosa@gmail.com Endang Listiani manabfpt@ub.ac.id <p>The purpose of this research was to determine the best ratio of whey protein isolate (WPI) for encapsulation of black pepper (<em>Piper </em><em>ni</em><em>grum</em>) essential oil (BPEO) on ultrasound-assisted emulsion. O/W emulsion was made from the oil phase from BPEO and corn oil (30:70) and the aqueous phase was made from the liquid modified glucomannan. The effect of WPI was investigated at different ratios (T<sub>0</sub>= 0%, T<sub>1</sub>= 2%, T<sub>2</sub>= 4%, T<sub>3</sub>= 6%,). BPEO emulsion was prepared using an ultrasonication method with the intention for produce nanoemulsion. The method of this research was an experiment with a Completely Randomized Design (CRD) by using four treatments and three replications, then continued by Duncan Multiple Range Test (DMRT). The physical characteristics were observed by viscosity and optical microscope. DPPH scavenging activity was used to know the effect of encapsulation on antioxidant activities. The Antibacterial activity was evaluated by the Kirby Bauer method with <em>E.</em><em> coli</em> as the pathogen bacteria and <em>L.</em><em> casei </em>as the probiotic bacteria. The increase ratio of WPI influences morphology. Different ratio of WPI gave a highly significant effects (p&lt;0.01) on the viscosity and antioxidant, and gave no significant effects (p&gt;0.05) on the inhibition diameter zone for <em>E. coli</em> and L. <em>casei</em><em>. </em>Based on its physical characteristic, antioxidant activity, and antibacterial properties, it can be concluded that WPI can protect the BPEO by stabilizing O/W emulsion and may have the potential to be used as an alternative natural antioxidant and antibacterial additive in many food applications.</p> 2022-12-01T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/636 Characteristics of Beef Rendang with the Addition of Red Ginger (Zingiber officinale var. Rubrum) During Storage at Room Temperature 2022-10-28T00:47:50+00:00 Vivi Indriani vivifauzir@gmail.com Tuti Suryati Astariapriantini.ipb@gmail.com Astari Apriantini Astariapriantini.ipb@gmail.com <p class="Default" style="text-align: justify; text-indent: 1.0cm;"><span lang="EN-US">The addition of red ginger in the making of rendang was expected to increase antioxidants to prevent rancidity and increase the shelf life of rendang. This study aimed to analyze the physicochemical, organoleptic and antioxidant activity of beef rendang with the addition of red ginger at different levels based weight of meat (0%, 15%, and 30%). The tested rendang was stored in a tightly closed jar and left at room temperature. The results showed that the interaction of the addition of red ginger and storage period had a significant effect (p&lt;0.05) on the pH value, water activity, moisture, protein content, TBARS value, and antioxidant activity, but has no significant effect on ash content, fat content, and tenderness. Ash and fat content as well as tenderness of beef rendang added red ginger were not different from beef rendang not added red ginger (control). Based on sensory test the addition of red ginger did not affect the preference of the panelists. The addition of red ginger to the manufacture of beef rendang has a positive effect on physicochemical characteristics and increases antioxidant activity. Generally, red ginger addition as much as 30% resulted the best result.</span></p> 2022-12-01T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/651 The Use Nanoparticles Tomatoes Flour As Source of Fiber on Chicken Nuggets 2022-10-28T00:53:06+00:00 Herly Evanuarini herlyfptub@ub.ac.id Agus Susilo herlyfptub@ub.ac.id Uun Yanuhar herlyfptub@ub.ac.id Adelya Desi Kurniawati herlyfptub@ub.ac.id <p>The purpose of this research was to determine the use nanoparticle tomatoes flour as source fiber to increased the quality of chicken nuggets. The materials used in research are nuggets made from chicken meat with optional ingredient other flour tapioca, pepper, onion white, salt, sugar and bread flour. The addition of nanoparticles of tomato flour on chicken nuggets by treatment carried out. Experimental method laboratory used as a method test laboratory. The Completely Randomized Design was used as an experimental design with 4 treatments and 5 replications. The treatment use control that is without the addition of nanoparticles tomato flour (P0), P1 (addition of nanoparticles tomato flour 1%), P2 (2%), and P3 (3%) of the total chicken meat used. The variables measured are protein content, fiber content, pH value, and sensory quality (color, taste, aroma, texture, and acceptance). The addition of nanoparticles tomatoes flour (<em>Lycopersicum esculentum </em>Mill) on chicken nuggets gives highly significant effect (P&lt;0.01) on protein content, fiber, pH value, and sensory quality of color, taste, aroma, texture, and acceptance. Protein content in chicken nuggets with addition nanoparticles tomatoes flour (<em>Lycopersicum esculentum </em>Mill) produced range between 13.1 – 16.17. The average rate of chicken nuggets fiber range between 0.79 – 1.04%. Chicken nuggets pH value between 5.86 – 6.16. Panelists score on quality organoleptic color chicken nuggets addition nanoparticles tomatoes flour range between 3.15 – 4.50, score taste ranges between 3.25 – 4.65, score aroma ranges from 3.20-4.55 texture range 3.15 – 4.60 dan acceptance 3.40 – 4.70. The research conclusion is the addition of tomatoes flour in the form of nanoparticles could improved the quality of nuggets and additions by 3 percent make chicken nuggets with best quality.</p> 2022-12-01T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/638 Characteristics of Forest and Manuka Honey As Well As Their Application As Herbal Honey Drinks With The Addition of Qusthul Hindi and Turmeric 2022-10-28T00:50:50+00:00 Aulia Septiani aulias406@gmail.com Tuti Suryati t-suryati@apps.ipb.ac.id Astari Apriantini t-suryati@apps.ipb.ac.id Yuni Cahya Endrawati t-suryati@apps.ipb.ac.id <p>Manuka and forest honeys are types of honeys that are widely consumed because for their antioxidant properties. In this study, the properties of forets and manuka honey and the use of honey as a herbal drink with the addition of Qusthul hindi and turmeric were analyzed. The addition of Qusthul hindi (0,125 g and 0,375 g) and turmeric (0,125 g and 0,375 g) is given in two formulations. This study was conducted in two phase, namely analyzing the characteristics of manuka and forest honey and preparing herbal drinks to then analyzing their properties. The results showed that the properties of forest honey do not meet the standards for the variables of pH, HMF value, and diastase enzyme activity, while Manuka honey meets the standards only for variables of moisture, HMF value, and diastase enzyme activity. The addition of Qusthul hindi and turmeric to herbal drinks results in an increase in pH, DPPH inhibitoty activity, and antioxidant capacity, as well as a decrease of water content, but is not sensory evaluated because the addition of spices causes changes in taste and appearance.</p> 2022-12-01T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/611 Evaluation of Microbial Numbers and Physical Properties of Milk Preserved with Different Time of Pre-Heating and Pulsed Electric Fields (PEF) Exposure 2022-11-14T06:24:50+00:00 Anugerah Dany Priyanto rahmawati.tp@upnjatim.ac.id Teti Estiasih rahmawati.tp@upnjatim.ac.id Angky Wahyu Putranto rahmawati.tp@upnjatim.ac.id Widyasari Widyasari rahmawati.tp@upnjatim.ac.id Rahmawati Rahmawati rahmawati.tp@upnjatim.ac.id <p>Milk production is intended for human consumption; hence preservation technology is required while maintaining the sensory and nutritional attributes. Some of technologies applied in milk are the use of pre-heating combined with pulsed electric fields (PEF) exposure. The aim of this study was to examine the effect of combination food preservation techniques using pre-heating and PEF with various conditions. The raw milk first received the pre-heating treatment at 70 ËšC, followed by PEF exposure. A completely randomized design (CDR) was applied in this research. It used two factors, namely factor I (pre-heating duration: 10, 20, and 30 minutes), and factor II (PEF exposure duration: 2, 4, and 6 minutes) with three replications, resulting in nine (9) treatments. The results reveal that there was a bacterial reduction within the range of 0.70-1.06 log CFU/mL. Besides, the increasing duration of pre-heating combined with PEF exposure decrease the values of viscosity, emulsion stability, and lightness of raw milk samples. Moreover, the most effective treatment observed in the raw milk-treated with pre-heating of 10 minutes and PEF of 2 minutes, with the level of TPC, viscosity, emulsion stability, and lightness of 1.88 log CFU/mL, 14.65 cP, and 95.65%, respectively</p> 2022-12-01T00:00:00+00:00 Copyright (c) 2022 Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek/article/view/658 Carcass And Wholesalecut Production Of Brahman Cross (BX) Heifer 2022-11-02T01:53:49+00:00 Kuswati Kuswati kuswati_indicus@ub.ac.id Abdul Muhaimin kuswati_indicus@ub.ac.id Wike Andre Septian kuswati_indicus@ub.ac.id Trinil Susilawati kuswati_indicus@ub.ac.id <p>This research aims to determine the quantitative characteristics of Brahman cross heifer cattle's carcass and wholesale cut at different age levels. The number of heifer cattle taken as samples was 104 heifer. The research method used is a case study with the selection of locations by purpose sampling. Direct observation is used to obtain information on age, slaughter weight, carcass weight, wholesale cut weight, and parts thereof (primary, secondary, and manufacturing cut). The data obtained were then analyzed by analysis of variance (ANOVA). If there was a significant difference, it is followed by a further test of the Least Significant Difference (LSD). The results showed that the age levels in slaughter had a significant effect (P&lt;0.05) on the slaughter weight, fresh carcass weight and wilted carcass weight, but had no effect on the percentage of carcass and wholesale cut. The older the age of cattle and the longer the cattle are raised, the higher their body weight will affect the slaughter weight produced, and the higher the slaughter weight, the higher the carcass weight made. Average slaughter weight at different age by Permanent Incisor (PI): PI0 (&lt;18 months), PI2 (18-24 months) and PI4 (24- 36 months). While the average percentage of heifer carcass at different age levels was relatively the same (52,71% : 53,04% : 53.10%). The weight and rate of wholesale cut and its parts are also somewhat the same. The research results show that the slaughter age affects the slaughter weight and carcass weight but not dressing percentage and wholesale cut weight. Brahman cross heifer cattle at PI4 produced optimal carcass weight and wholesale cut.</p> 2022-12-01T00:00:00+00:00 Copyright (c) 2022