Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) https://jitek.ub.ac.id/index.php/jitek <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>Dimensions</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>April</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="https://issn.brin.go.id/terbit/detail/1180425565" 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> Faculty of Animal Science Universitas Brawijaya en-US Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 1978-0303 <p>Authors who publish with this journal agree to the following terms:<br /><br /></p> <ol type="a"> <ol type="a"> <li>Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a href="http://creativecommons.org/licenses/by/4.0/" target="_new">Creative Commons Attribution License</a> that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.</li> <li>Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.</li> <li>Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See <a href="http://opcit.eprints.org/oacitation-biblio.html" target="_new">The Effect of Open Access</a>).</li> </ol> </ol> Characterization and Production of Goat Milk Kefir-Peptide on Triglyceride Synthesis of Cell Model of 3T3-L1 https://jitek.ub.ac.id/index.php/jitek/article/view/640 <p>Goat milk kefir (GMK) refers to fermented products, generated through fermenting milk with microbial culture called kefir grains. Prior studies have reported the changes in kefir quality properties during aging process in which fermentation continues, resulting in changes of the peptide content. This research aims to investigate the effect of aging time on GMK–peptide characteristics to inhibite triglyceride syntheses on cells model of 3T3-L1. In this study, GMK were stored at 4 ± 1 <sup>o</sup>C for 0, 2, 4, 6 and 8 weeks, respectively. The protein profile was characterizedby implementing SDS-PAGE. The result of experiment indicated no protein degradation during the 6 weeks of aging period particularly for high molecular weight at 84 kDa, 80 kDa and 65 kDa. The GMK-supernatant from 8 weeks storage was performed by applying ultrafiltration membrane cut off &lt; 30 kDa (UFC8 030.08). GMK-filtrate fractions (GMK-peptide) was collected as peptides. After 8 weeks of aging period, kefir protein profile was found to consist of peptide fractions and amino acid. The proteolytic activity of kefir grain increased linearly along with aging time (0-8 weeks). During aging period, the proteolytic activity of grain kefir released peptides and amino acid. In particular, the antioxidant activities were found significantly different (p&lt;0.05) during aging periods. The antioxidant activities of GMK-peptide increased along with the elevating peptide concentration, from 3.30 % to 55.73%, with derivate by GMK-peptides of 2.75 – 10.39 mg/ml. Obesity associated with adipocyte hypertrophy occurred when TG accumulation.GMK-peptide of 100 mg/ml indicated the lowest TG level (2.00 ± 0.03 mg/dl). This finding was in line with the inhibition of TG synthesis (61.14 ± 3.26 %). However, GMK-peptide contained antioxidant potency due to may be corelated with decreasing TG synthesis.The study thus suggested the important role of kefir to prolong aging in generating higher peptide bioactive as antioxidant and inhibition of TG synthesis of cell model of 3T3-L1</p> Dian Laksamana Hati Sri Andarini Dian Handayani Djalal Rosyidi Lilik Eka Radiati Copyright (c) 2023 Dian Laksamana Hati https://creativecommons.org/licenses/by-nc/4.0 2023-03-28 2023-03-28 18 1 10.21776/ub.jitek.2023.018.01.1 The Fortification with Red Dragon Fruit (Hylocereus polyrhizuz) Peel Extract Evaporated with Mae Method Towards the Physic-Chemistry Quality of Symbiotic Yoghurt https://jitek.ub.ac.id/index.php/jitek/article/view/659 <p>This study aims at determining the optimum fortification with red dragon fruit peel extract evaporated with MAE method towards the physicchemistry characteristics of symbiotic yogurt. The research object is symbiotic yogurt made of pasteurized fresh milk, red dragon fruit peel extract evaporated with Microwave Assisted Extraction (MAE) method and evaporated with rotary vacuum evaporator, and yoghurt starter containing lactic acid bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus (1:1). The study employs an experiment with Complete Random Design in four treatments including without fortification with red dragon fruit peel extract (P0) and with fortification with red dragon fruit peel extract at 10% (P1), 20% (P2), and 30% (P3) (v/v) with three replications. The variables to be analyzed include physical quality (pH, viscosity, syneresis), color (L*, a*, b*) and chemical quality (acid total, lipid and protein level). The data were analyzed using Analysis of Variance (ANOVA). If there was a difference, the analysis would be continued using Duncan multiple Range Test. The result indicates that the fortification with red dragon fruit peel extract shows significant differences on the pH level (P&lt;0,05), viscosity (P&lt;0,01), syneresis, color (L*, a*, b*) and chemical quality of symbiotic yoghurt. Fortification with red dragon fruit peel extract reduces the pH level and syneresis while it increases viscosity, total acid and protein level because of the fiber content i. e. pectin which functions as a stabilizer. Moreover, it also decreases the lipid profile and increases the turbidity (L*, b* and a*) values. It is concluded that the optimum fortification of 20% with red dragon fruit peel extract evaporated using MAE method results in symbiotic yoghurt observed from its physic-chemistry quality.</p> Manik Sawitri Abdul Manab Ria Dewi Andriani Ibrahim Tambunan Copyright (c) 2023 Manik Sawitri, Abdul Manab, Premy Puspitawati Rahayu, Ria Dew i Andriani, Ibrahim Tambunan https://creativecommons.org/licenses/by-nc/4.0 2023-03-28 2023-03-28 18 1 10.21776/ub.jitek.2023.018.01.2 Antibacterial Activity From Goat’s Milk Whey Hydrolized by Protease Enzyme of Bacillus Lincheniformis https://jitek.ub.ac.id/index.php/jitek/article/view/632 <p>Food additives had been used to prevent and inhibit the growth of microorganisms and extend shelf life of food. Based on the safety of their used, it has an impact such as microorganism resistance to synthetic antimicrobials. This encourages the development of antimicrobials derived from natural ingredients, especially from milk. The bioactive components of milk protein have not always existed in their natural state, including precursors or peptides that will only be active if they have been hydrolyzed <em>in vitro</em> from their natural proteins. Hydrolysis of milk protein can be carried out using proteolytic enzymes from various sources, including protease extracted from <em>Bacillus lincheniformis</em>. This study used different concentrations of the protease extracted from <em>Bacillus lincheniformis</em> (0.5%, 1% and 1.5%) to produce hydrolyzate which has antibacterial activity in terms of protein content, SDS PAGE profile and the size of the inhibition zone (disc method). The results showed that the best activity of the whey hydrolyzed on Gram-negative <em>Escherichia coli</em> was 1% concentration of protease enzyme. In comparison, Gram positive <em>Staphylococcus aureus</em> can be inhibited with 0.5% concentration of protease enzyme.</p> Irma Isnafia Arief Sitta Fitri Rahmadhina Cahyo Budiman Copyright (c) 2023 IRMA ISNAFIA ARIEF https://creativecommons.org/licenses/by-nc/4.0 2023-03-28 2023-03-28 18 1 10.21776/ub.jitek.2023.018.01.3 The Emulsion Stability, Antioxidant and Color L, a, b Content on Reduced Fat Mayonnaise Using Virgin Coconut Oil https://jitek.ub.ac.id/index.php/jitek/article/view/654 <p>Mayonnaise is the most favorite product that made from yolk and vegetable oil so it contain of 70-80% fat. The risk of high fat intake is deteriorating health so the percentage oil on mayonnaise have to decrease as reduced fat mayonnaise (RFM). Virgin Coconut Oil (VCO) is one of the various type vegetable oil that can used to make mayonnaise, and there have been several reports describing health benefit. This study was to determine the best percentage of the VCO based on emulsion stability, antioxidant and color L,a,b. The method used experimental laboratory and Completely Randomized Design (CRD) with fourth treatments and fourth replication. It consisted using VCO 70%, 60%, 50% and 40%. The result of this research gave significantly effect (P&lt;0.01) on emulsion of stability, antioxidant and color test. The conclusion of this research was best formulation of RFM using VCO based emulsion stability, antioxidant and color test is 60% it was 80.50±0.57; and 20.65±0.55.</p> Citravia Agustin Ilvan Dian Kusuma Imam Thohari Copyright (c) 2023 Citravia Agustin, Ilvan Dian Kusuma, Herly Evanuarini, Imam Thohari https://creativecommons.org/licenses/by-nc/4.0 2023-03-28 2023-03-28 18 1 10.21776/ub.jitek.2023.018.01.4 The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature https://jitek.ub.ac.id/index.php/jitek/article/view/685 <p>Casein is one of the milk proteins which have the unique characteristic, it is called assembly. Assembly is casein can interact with casein or others to form micelle casein nanoparticle. The nano size of casein can accelerate the process of absorption into the body, making it suitable as a delivery system of nutraceutical food. It can happen with the appropriate temperature. According to the statement, this research aims to determine the best temperature for the reassembling process of casein with phenolic at different temperature (40°C, 50°C, and 60°C) with four replications. </p> Premy Puspitawati Rahayu Abdul Manab Mulia Winirsya Apriliyani Purwadi Purwadi Copyright (c) 2023 Dr. Premy Puspitawati Rahayu https://creativecommons.org/licenses/by-nc/4.0 2023-03-28 2023-03-28 18 1 10.21776/ub.jitek.2023.018.01.5 The Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality https://jitek.ub.ac.id/index.php/jitek/article/view/689 <p>Chicken nuggets are a popular product among the public, but because of the relatively high price, not all people can consume them. The development of innovation in processed nugget products is increasingly diverse, such as using chicken liver added skim milk powder to improve nutritional quality, physical quality, and consumer preferences. The purpose of this research was to determine the effect of the addition of skim milk powder on broiler liver nuggets in terms of moisture content, water activity (Aw), and physical quality. The research method was a laboratory experiment with a completely randomized design (CRD) is P0 (0%), P1 (5%), P2 (7%), and P3 (10%) for differences adding skim milk powder and the data were analyzed using analysis of variance or ANOVA. The results showed that the addition of skim milk powder was not significantly different (P&gt;0.05) on moisture content, water activity (Aw), texture, and physical quality of yield and color (L*, a*, b*), but had an effect on significantly (P&lt;0.05) in organoleptic (color, taste, and odor) and some of the essential amino acids. The conclusion was that the addition of skim milk powder on 10% was used as a treatment best with moister content, water activity (Aw), and texture, than for physical quality, the best addition was 10% for yield, color, tasteMand color L* (brightness), a* (redness) b* (yellowness). As a reference for further research can compare other commodity types of the liver.</p> Dedes Amertaningtyas Herly Evanuarini Sabitha Hikmah Mutia Lulu Luthfiah Zahra Copyright (c) 2023 Dedes Amertaningtyas https://creativecommons.org/licenses/by-nc/4.0 2023-03-28 2023-03-28 18 1 10.21776/ub.jitek.2023.018.01.6 External and Internal Qualities of Chicken Eggs Early Production at Various Storage Times at Room Temperature https://jitek.ub.ac.id/index.php/jitek/article/view/681 <p>Eggs are one of the consumed foods that contain many essential amino acid nutrients such as lysine, tryptophan, and methionine. Egg quality can be seen from the storability of eggs after they are produced. This study aims to evaluate the effect of various storage lengths on the external and internal quality of chicken egg consumption of the Isa Brown strain at the beginning of production at room temperature. The research method is a Laboratories experiment using a Complete Randomized Design. The study treatment consisted of egg storage duration for 0 days (P0), 7 days (P1), 14 days (P2), and 21 days (P3) with 4 repeats and each test unit of 4 eggs. The research variables include external qualities: egg weight, egg index, shell weight, and eggshell thickness, then internal qualities: egg white index, yolk index, yolk color, and egg pH. The data obtained in this study were analyzed with ANOVA, if there are differences between treatments, then proceed with the the Least Significant Differenttest. The results showed that the duration of deviation had a very noticeable influence (P&lt;0.01) on the external quality of the egg including:egg weight, weightand thickness of the eggshell, and no influence (P&gt;0.01) on the egg index. The length of storage also has a very noticeable influence on the internal quality of eggs (P&lt;0.01). Based on the results of the study, it can be concluded that the initial chicken eggs of production at a storage duration of up to 21 days at room temperature experience a decrease in external and internal qualities but still meet the Standards National Indonesia 3926:2008</p> Aju Krisnaningsih Henny Leondro Fabiana Lija Alfindo Agung Setiawan Copyright (c) 2023 Aju Krisnaningsih https://creativecommons.org/licenses/by-nc/4.0 2023-03-28 2023-03-28 18 1 10.21776/ub.jitek.2023.018.01.7 Front Matter https://jitek.ub.ac.id/index.php/jitek/article/view/709 <p>-</p> JITEK JITEK Copyright (c) 2023 JITEK JITEK https://creativecommons.org/licenses/by-nc-sa/4.0 2023-05-22 2023-05-22 18 1