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> en-US <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> jitek@ub.ac.id (Prof.Dr.Ir. Lilik Eka Radiati, MS., IPU) viky.v@ub.ac.id (Viky Hariono) Mon, 31 Jul 2023 00:00:00 +0000 OJS http://blogs.law.harvard.edu/tech/rss 60 Physicochemical and Microbiological Quality of Buffalo Meat Patty with the Addition of Fenugreek Seed (Trigonella foenum graecum) During Storage Time https://jitek.ub.ac.id/index.php/jitek/article/view/707 <p>Buffalo meat has a good nutritional profile for the development of processed livestock products to meet consumer demand. For some reason, buffalo meat is less desirable to consumers because of its dark colour, coarser fibres, and tougher texture. Innovative product development is necessary as consumer demand tends to shift to ready-to-eat products. Processing buffalo meat into patties is an innovation in product development. Quality products require beneficial ingredients. Fenugreek seeds (Trigonella foenum-graecum) are herbal spices that are beneficial for health, contain protein, fibre, stabilizers, and emulsifiers, and have the potential for product development. The purpose of this study was to determine the effects of anise seed addition on the characteristics of buffalo meat patties. This study used a factorial Complete Randomized Design (4x2) with 4 replications. The factor I was the addition of fenugreek powder, F0 = control or 0%, buffalo meat patty dough + (F1 = 3% fenugreek powder; F2 = 6% fenugreek powder; F3 = 9% fenugreek powder). Factor 2 had a storage time of D1 = 30 days and D2 = 60 days. </p> Harapin Hafid, Peni Patriani Copyright (c) 2023 Harapin Hafid, Peni Patriani https://creativecommons.org/licenses/by-nc-sa/4.0 https://jitek.ub.ac.id/index.php/jitek/article/view/707 Mon, 31 Jul 2023 00:00:00 +0000 Antibiotic Resistance Pattern of Escherichia coli Derived from Retail Raw Meat in North Sumatera, Indonesia https://jitek.ub.ac.id/index.php/jitek/article/view/708 <p>Bacteria from animals raised for food that have developed antimicrobial resistance (AMR) may serve as a vehicle for its transmission from animal to human. Nevertheless, the antibiotic resistance profile of <em>Escherichia coli</em> from raw meat is scarcely reported, especially in North Sumatra. The aim of this investigation was to investigate the retail raw meat for the presence of <em>E. coli</em> and its antimicrobial resistance pattern. We purchased 80 packages of fresh meat products from four traditional markets located in Deli Serdang and Medan. <em>Escherichia coli</em> was isolated by an established microbiology test and a phenotypic antimicrobial susceptibility test was conducted by the method of disk diffusion. The data analysis of antibiotic resistance and multi-drug resistance (MDR) levels was performed by using WHONET 5.6. The antibiotic resistance dissimilarity between the two regencies was analyzed by using chi-square analysis. This study observed about 19 <em>E coli</em> isolates (23.7%) were obtained from raw meat. Resistance toward the antibiotics listed as critically important for veterinary and human therapy is increasing concern for public health. The isolates were highly resistant to ampicillin and tetracycline. Meanwhile gentamycin is susceptible. The MDR level of <em>E. coli</em> in both regencies of North Sumatra was about 21.05%. This finding contribute essential information on AMR in food animals and can be used to improve local and regional plans for the administration of antibiotics to livestock.</p> Rita Rosmala Dewi, Karina Mia Berutu, Juli Mutiara Sihombing Copyright (c) 2023 Rita Rosmala Dewi, Karina Mia Berutu, Juli Mutiara Sihombing https://creativecommons.org/licenses/by-nc-sa/4.0 https://jitek.ub.ac.id/index.php/jitek/article/view/708 Mon, 31 Jul 2023 00:00:00 +0000 The Effect of Nano-Polyphenols Cocoa Whey Protein as Functional Fortification Materials in Terms of Antioxidant Activity and Physicochemical Properties https://jitek.ub.ac.id/index.php/jitek/article/view/715 <p>The study aims to understand the interaction between cocoa polyphenol nanoparticles with whey protein isolate (WPI) bond between polyphenol cocoa nanoparticles with whey protein isolate (WPI) and the role of the nanoparticles of cocoa polyphenols as bioactive compounds in the nano-polyphenol cocoa whey protein. The research method is performed using laboratory experiments with a completely randomized design (CRD), followed by Duncan analysis (DMRT) when there are significant or highly significant differences in each treatment. This research focused on the nanoparticles of cocoa polyphenols in the formulation of the nano-polyphenol cocoa whey protein with 4 treatments (T0: 0%, T1: 5%, T2: 10%, T3: 15%) and 3 replications. The observed variables include total phenolic, antioxidant activity, particle size, emulsion activity, and emulsion stability. The difference in the concentration of the nanoparticles of cocoa results in highly significant differences (P&lt;0.01) in total phenolic, antioxidant activity, and particle size. Gave a significant difference (P&lt;0.05) in the emulsion activity, but does not show a significant difference in the emulsion stability (P&gt;0.05). It can be concluded that cocoa 15% nanoparticles (T3) are the best treatment from other treatments and is able to synergize with whey protein isolate (WPI), improve emulsion quality and have natural antioxidant content used as an alternative for food fortification ingredients</p> Nanda Nabilah, Manik Eirry Sawitri, Abdul Manab, Agus Susilo Copyright (c) 2023 Nanda Nabilah, Manik Eirry Sawitri, Abdul Manab, Agus Susilo https://creativecommons.org/licenses/by-nc-sa/4.0 https://jitek.ub.ac.id/index.php/jitek/article/view/715 Mon, 31 Jul 2023 00:00:00 +0000 The Physicochemical and Organoleptic Quality of Liver Nuggets with Corn Flour and Sago Flour https://jitek.ub.ac.id/index.php/jitek/article/view/716 <p>The study aims to determine the effect of using corn flour and sago flour on chicken liver nuggets and beef liver nuggets in terms of physicochemical and organoleptic quality. The materials used in the study were chicken liver, beef liver, sago flour, corn flour, chicken eggs, salt, garlic, pepper, and breadcrumbs. The research method used was a laboratory experiment with a nested Randomized Block Design (RBD) with 4 treatments and 5 replications. The treatment was distinguished by several codes including CC: chicken liver+corn flour, CS: chicken liver+sago flour, BC: beef liver+corn flour, and BS: beef liver + sago flour. The variables analyzed were water content, water activity (Aw), carbohydrates, texture, and organoleptic tests.</p> Dedes Amertaningtyas, Mulia Winirsya Apriliyani Copyright (c) 2023 Dedes Amertaningtyas, Mulia Winirsya Apriliyani https://creativecommons.org/licenses/by-nc-sa/4.0 https://jitek.ub.ac.id/index.php/jitek/article/view/716 Mon, 31 Jul 2023 00:00:00 +0000 Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging https://jitek.ub.ac.id/index.php/jitek/article/view/717 <p>The purpose of this study was to determine the best level of addition of cinnamon (<em>Cinnamomum burmanii</em>) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against <em>Staphylococcus aureus</em>, <em>Lactobacillus bulgaricus</em>, <em>Escherichia coli </em>and <em>Salmonella sp.</em> The materials used were hydrolyzed casein, chitosan and gelatin with different proportions of cinnamon (<em>Cinnamomum burmanii</em>) essential oil added. This research method was a completely randomized design laboratory experiment with five treatments including without cinnamon essential oil (P0) and with cinnamon essential oil 0.5% (P1), 1% (P2), 1.5% (P3) and 2% (P4) with four replications. The variable measured was the antimicrobial activity of the edible film against <em>Staphylococcus aureus</em>, <em>Lactobacillus bulgaricus</em>, <em>Escherichia coli </em>and <em>Salmonella sp.</em> Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) if there were significant differences or very significant differences. The results showed that there was a very significant difference (P&lt;0.01) in antimicrobial activity against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>, but there was no significant difference (P&gt;0.05) in <em>Lactobacillus bulgaricus</em> and <em>Salmonella sp.</em> The conclusion from this study is that the best results are edible films with the addition of 2% cinnamon essential oil.</p> Ayunitasari Rachmawati, Imam Thohari, Khotibul Umam Al Awwaly, Mulia Winirsya Apriliyani Copyright (c) 2023 Ayunitasari Rachmawati, Imam Thohari, Khotibul Umam Al Awwaly, Mulia Winirsya Apriliyani https://creativecommons.org/licenses/by-nc-sa/4.0 https://jitek.ub.ac.id/index.php/jitek/article/view/717 Mon, 31 Jul 2023 00:00:00 +0000 The Effect of Sardines Fish Oil Waste Into The Diets on The Chemical Quality of Laying Hen Egg https://jitek.ub.ac.id/index.php/jitek/article/view/719 <p>The Functional eggs could be used as food for stunting sufferers. Functional eggs could be produced by feed modification using sardines fish oil waste (SFOW) into diets. This research determined the effect of sardines fish oil waste on the diets of UD Sumber Rejeki. The material used chicken eggs produced by 60 laying hens aged 12 months. The method used in this study was laboratory analysis with a completely randomized design consisting of 4 treatments and 3 replications. The treatments were mainly fed by adding 0%, 5%, 10%, and 15% SFOW. Laying hens were given treatment for 1 month and then the eggs produced were tested for chemical quality which included levels of protein, fat, water, carbohydrates, total energy, and cholesterol. The research data were analyzed using analysis of variance and continued by testing the average smallest significant difference (BNT). The sardines fish oil waste into the diets did not affect the protein, fat, moisture, and carbohydrate content of laying hen eggs, and significant effect on energy total and cholesterol content of laying hen egg. The chemical quality of laying hen egg consist of a protein content was 12.18-12.47%, fat content was 7.79-8.89%, moisture content was 76.45-77.58%, carbohydrate content was 0.93-1.44%, ash content eggs was 0.88-0.94%, the energy total was 125.75-134.54 Kcal/100 gram, and egg cholesterol content was 267.04-365.68 mg/100g egg. Based on the results of this research, the best addition of waste sardine fish oil was 5% to production costs efficient to produce functional eggs in UD Sumber Rejeki for stunting sufferers, especially in the Lamongan Regency</p> Anik Fadlilah, Edy Susanto, Husnul Muthoharoh, Ida Susila, Wahyuni Wahyuni, Edi Sutanto, Ike Mawarni Handayani, M. Dzulfikri Alilmi, M. Muhid Mustofa Copyright (c) 2023 Anik Fadlilah, Edy Susanto, Husnul Muthoharoh, Ida Susila, Wahyuni Wahyuni, Edi Sutanto, Ike Mawarni Handayani, M. Dzulfikri Alilmi, M. Muhid Mustofa https://creativecommons.org/licenses/by-nc-sa/4.0 https://jitek.ub.ac.id/index.php/jitek/article/view/719 Mon, 31 Jul 2023 00:00:00 +0000 Effect of Whey Protein Isolate-Meniran Extract (Phyllantus niruri L.,) Eencapsulation Using Casein Hydrolysate on Foam, Optical Microscopy, Particle Size, and Viscosity https://jitek.ub.ac.id/index.php/jitek/article/view/720 <p>The purpose of this study was to determine the effect of whey protein isolate (WPI)-extract of meniran (<em>Phyllanthus niruri</em> L.) encapsulation using casein hydrolyzate on foam overrun, optical microscopy, particle size and viscosity. The materials used was whey protein isolate, an extract of meniran (<em>Phyllanthus niruri</em> L.) encapsulated using casein hydrolyzate. The method used was a completely randomized design (CRD) with 5 treatments of casein hydrolyzed as encapsulation material, 0%, 2%, 4%, 6% and 8%, namely P0, P1, P2, P3 and P4 repectively, with 3 replications. The variables observed were foam overrun, particle size, and viscosity which were analyzed using analysis of variances (ANOVA). If there is a significant or very significant difference, analysis will be continued with the DMRT (Duncan Multiple Range Test). Variable of optical microscopy was analyzed descriptively. The results showed that whey protein isolate-meniran extract encapsulation using casein hydrolyzate gave a very significant difference (P&lt;0.01) on in viscosity and foam overrun but did not give significant difference (P&gt;0.05) on particle size. The average foam overrun value was 325% - 400%, the viscosity was 0.985 cP - 1.015 cP, the particle size was 0.8944 nm - 1.5031 nm, and optical microscopy showed that the most abundant distribution and amount of foam was observed in P4, namely whey protein isolate-meniran extract encapsulated with 8% casein hydrolyzate. Along with the addition of casein hydrolyzate with different concentrations (2%, 4%, 6%, 8%), the distribution and shape of the foam became more even and uniform. The conclusion of this study was that the addition of 6% casein hydrolyzate on the encapsulation effect of whey protein isolate-meniran extract was able to maintain the physical properties of WPI-meniran extract on viscosity, optimal particle size, foam overrun, and optical microscopy with a shape, uniform foam distribution and lamella tend to be thick.</p> Lukman Hakim, Nicolays Jambang Copyright (c) 2023 Lukman Hakim, Nicolays Jambang https://creativecommons.org/licenses/by-nc-sa/4.0 https://jitek.ub.ac.id/index.php/jitek/article/view/720 Mon, 07 Aug 2023 00:00:00 +0000