Jurnal Ilmu dan Teknologi Hasil Ternak最新文献

The Effect of Nano-Polyphenols Cocoa Whey Protein as Functional Fortification Materials in Terms of Antioxidant Activity and Physicochemical Properties 纳米多酚可可乳清蛋白作为功能性强化材料在抗氧化活性和理化性质方面的影响

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2023-07-01 DOI: 10.21776/ub.jitek.2023.018.02.3

Nanda Nabilah, M. Sawitri, A. Manab, A. Susilo

{"title":"The Effect of Nano-Polyphenols Cocoa Whey Protein as Functional Fortification Materials in Terms of Antioxidant Activity and Physicochemical Properties","authors":"Nanda Nabilah, M. Sawitri, A. Manab, A. Susilo","doi":"10.21776/ub.jitek.2023.018.02.3","DOIUrl":"https://doi.org/10.21776/ub.jitek.2023.018.02.3","url":null,"abstract":"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<0.01) in total phenolic, antioxidant activity, and particle size. Gave a significant difference (P<0.05) in the emulsion activity, but does not show a significant difference in the emulsion stability (P>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","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82807098","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Physicochemical and Organoleptic Quality of Liver Nuggets with Corn Flour and Sago Flour 玉米粉和西米粉肝块的理化和感官品质

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2023-07-01 DOI: 10.21776/ub.jitek.2023.018.02.4

D. Amertaningtyas, M. W. Apriliyani

引用次数: 0

The Effect of Sardines Fish Oil Waste Into The Diets on The Chemical Quality of Laying Hen Egg 日粮中添加沙丁鱼鱼油废液对产蛋化学品质的影响

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2023-07-01 DOI: 10.21776/ub.jitek.2023.018.02.6

A. Fadlilah, E. Susanto, Husnul Muthoharoh, I. Susila, W. Wahyuni, Edi Sutanto, Ike Mawarni Handayani, M. D. Alilmi, M. Mustofa

{"title":"The Effect of Sardines Fish Oil Waste Into The Diets on The Chemical Quality of Laying Hen Egg","authors":"A. Fadlilah, E. Susanto, Husnul Muthoharoh, I. Susila, W. Wahyuni, Edi Sutanto, Ike Mawarni Handayani, M. D. Alilmi, M. Mustofa","doi":"10.21776/ub.jitek.2023.018.02.6","DOIUrl":"https://doi.org/10.21776/ub.jitek.2023.018.02.6","url":null,"abstract":"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","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72948871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical and Microbiological Quality of Buffalo Meat Patty with the Addition of Fenugreek Seed (Trigonella foenum graecum) During Storage Time 添加葫芦巴籽对水牛肉肉饼贮藏期间理化及微生物品质的影响

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2023-07-01 DOI: 10.21776/ub.jitek.2023.018.02.1

Harapin Hafid, P. Patriani

{"title":"Physicochemical and Microbiological Quality of Buffalo Meat Patty with the Addition of Fenugreek Seed (Trigonella foenum graecum) During Storage Time","authors":"Harapin Hafid, P. Patriani","doi":"10.21776/ub.jitek.2023.018.02.1","DOIUrl":"https://doi.org/10.21776/ub.jitek.2023.018.02.1","url":null,"abstract":"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.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80881911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging 肉桂精油抗菌包装食用膜的抗菌性能研究

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2023-07-01 DOI: 10.21776/ub.jitek.2023.018.02.5

Ayunitasari Rachmawati, I. Thohari, Khotibul Umam Al Awwaly, M. W. Apriliyani

{"title":"Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging","authors":"Ayunitasari Rachmawati, I. Thohari, Khotibul Umam Al Awwaly, M. W. Apriliyani","doi":"10.21776/ub.jitek.2023.018.02.5","DOIUrl":"https://doi.org/10.21776/ub.jitek.2023.018.02.5","url":null,"abstract":"The purpose of this study was to determine the best level of addition of cinnamon (Cinnamomum burmanii) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. The materials used were hydrolyzed casein, chitosan and gelatin with different proportions of cinnamon (Cinnamomum burmanii) 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 Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. 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<0.01) in antimicrobial activity against Staphylococcus aureus and Escherichia coli, but there was no significant difference (P>0.05) in Lactobacillus bulgaricus and Salmonella sp. The conclusion from this study is that the best results are edible films with the addition of 2% cinnamon essential oil.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73029418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antibiotic Resistance Pattern of Escherichia coli Derived from Retail Raw Meat in North Sumatera, Indonesia 印度尼西亚北苏门答腊零售生肉中大肠杆菌的抗生素耐药模式

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2023-07-01 DOI: 10.21776/ub.jitek.2023.018.02.2

R. R. Dewi, Karina Mia Berutu, Juliana Sihombing

{"title":"Antibiotic Resistance Pattern of Escherichia coli Derived from Retail Raw Meat in North Sumatera, Indonesia","authors":"R. R. Dewi, Karina Mia Berutu, Juliana Sihombing","doi":"10.21776/ub.jitek.2023.018.02.2","DOIUrl":"https://doi.org/10.21776/ub.jitek.2023.018.02.2","url":null,"abstract":"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 Escherichia coli 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 E. coli and its antimicrobial resistance pattern. We purchased 80 packages of fresh meat products from four traditional markets located in Deli Serdang and Medan. Escherichia coli 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 E coli 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 E. coli 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.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83638870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Whey Protein Isolate-Meniran Extract (Phyllantus niruri L.,) Eencapsulation Using Casein Hydrolysate on Foam, Optical Microscopy, Particle Size, and Viscosity 酪蛋白水解物包封乳清分离蛋白-梅尼兰提取物对泡沫、光学显微镜、粒径和粘度的影响

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2023-07-01 DOI: 10.21776/ub.jitek.2023.018.02.7

L. Hakim, N. Jambang

{"title":"Effect of Whey Protein Isolate-Meniran Extract (Phyllantus niruri L.,) Eencapsulation Using Casein Hydrolysate on Foam, Optical Microscopy, Particle Size, and Viscosity","authors":"L. Hakim, N. Jambang","doi":"10.21776/ub.jitek.2023.018.02.7","DOIUrl":"https://doi.org/10.21776/ub.jitek.2023.018.02.7","url":null,"abstract":"The purpose of this study was to determine the effect of whey protein isolate (WPI)-extract of meniran (Phyllanthus niruri 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 (Phyllanthus niruri 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<0.01) on in viscosity and foam overrun but did not give significant difference (P>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.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76628678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

External and Internal Qualities of Chicken Eggs Early Production at Various Storage Times at Room Temperature 鸡蛋在常温下不同贮藏期早期生产的内在和外在品质

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2023-03-01 DOI: 10.21776/ub.jitek.2023.018.01.7

A. Krisnaningsih, H. Leondro, Fabiana Lija, Alfindo Agung Setiawan

{"title":"External and Internal Qualities of Chicken Eggs Early Production at Various Storage Times at Room Temperature","authors":"A. Krisnaningsih, H. Leondro, Fabiana Lija, Alfindo Agung Setiawan","doi":"10.21776/ub.jitek.2023.018.01.7","DOIUrl":"https://doi.org/10.21776/ub.jitek.2023.018.01.7","url":null,"abstract":"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<0.01) on the external quality of the egg including:egg weight, weightand thickness of the eggshell, and no influence (P>0.01) on the egg index. The length of storage also has a very noticeable influence on the internal quality of eggs (P<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","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73328031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Nano-Casein-Phenolic Properties Using Different Reassembling Temperature 不同重组温度下纳米酪蛋白-酚性质的研究

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2023-03-01 DOI: 10.21776/ub.jitek.2023.018.01.5

P. P. Rahayu, A. Manab, M. W. Apriliyani, P. Purwadi

引用次数: 0

The Fortification with Red Dragon Fruit (Hylocereus polyrhizuz) Peel Extract Evaporated with Mae Method Towards the Physic-Chemistry Quality of Symbiotic Yoghurt 梅法蒸发红火果皮提取物对共生酸奶理化品质的影响

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2023-03-01 DOI: 10.21776/ub.jitek.2023.018.01.2

M. Sawitri, A. Manab, R. Andriani

{"title":"The Fortification with Red Dragon Fruit (Hylocereus polyrhizuz) Peel Extract Evaporated with Mae Method Towards the Physic-Chemistry Quality of Symbiotic Yoghurt","authors":"M. Sawitri, A. Manab, R. Andriani","doi":"10.21776/ub.jitek.2023.018.01.2","DOIUrl":"https://doi.org/10.21776/ub.jitek.2023.018.01.2","url":null,"abstract":"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<0,05), viscosity (P<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.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80751586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0