Jurnal Ilmu dan Teknologi Hasil Ternak最新文献_第5页

Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer 以苹果皮粉为稳定剂优化减脂蛋黄酱

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2021-11-01 DOI: 10.21776/ub.jitek.2021.016.03.4

H. Evanuarini, A. Susilo

{"title":"Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer","authors":"H. Evanuarini, A. Susilo","doi":"10.21776/ub.jitek.2021.016.03.4","DOIUrl":"https://doi.org/10.21776/ub.jitek.2021.016.03.4","url":null,"abstract":"Reduced fat mayonnaise products have an unstability of the emulsion, so a stabilizer is needed to improve quality of mayonnaise. Apple peel flour can be used as a stabilizer to improve the quality of mayonnaise. The materials used in this study were vegetable oil, egg yolk, vinegar, apple peel flour and other optional ingredients. The research treatment was without the addition of apple peel flour as a control, the use of 1%, 2% and 3% apple peel flour. The objective of this research was to determine the best percentage of apple peel flour as a stabilizer in reduced fat mayonnaise. The research method used is a laboratory experiment method. The design used was a completely randomized design with 4 treatments and 4 replications. Analysis of variance was used to analyze the resulting data, if there was a difference in the effect, it was continued with Duncan's Multiple Range Test.This study resulted that the use of apple peel flour used as a stabilizer resulted gave highly significant difference in reduced fat mayonnaise. The average acidity is 0.66-0.90, the emulsion stability is 96.92- 99.18%, the antioxidant activity is 8.37-19.38%, the carbohydrate content is 2.63-5.81% and ash by 1.72-1.92%. It could be concluded that the use of 3% apple peel flour can produce the best quality reduced fat mayonnaise product and is close to the characteristics of full fat mayonnaise.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83196889","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: 2

The Effect of Phytobiotics Supplementation and Magnetized Drinking Water on Production Performance and Egg Quality of Laying Hens 添加植物制剂和磁化饮用水对蛋鸡生产性能和蛋品质的影响

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2021-07-01 DOI: 10.21776/UB.JITEK.2021.016.02.3

Filoza Marwi, O. Sjofjan, A. Mutaqin, M. Natsir

{"title":"The Effect of Phytobiotics Supplementation and Magnetized Drinking Water on Production Performance and Egg Quality of Laying Hens","authors":"Filoza Marwi, O. Sjofjan, A. Mutaqin, M. Natsir","doi":"10.21776/UB.JITEK.2021.016.02.3","DOIUrl":"https://doi.org/10.21776/UB.JITEK.2021.016.02.3","url":null,"abstract":"The experiment was conducted to evaluate the production performance and egg quality of laying hens supplemented with phytobiotics and magnetized drinking water. This experiment used 2700 gauss level in Magnetized Drinking Water (MDW). The phytobiotics had two form: the non-encapsulated phytobiotics (PTO) and encapsulated phytobiotics (EPTO). There were untreated water (control) and the treated water (MDW, PTO, PTO+MDW, EPTO, EPTO+MDW). The treatments were presented by 0.6% for each treatment. The result showed highly significant (p<0.01) improvement on feed conversion ratio (FCR) but no significant effect on other production performance variables including feed intake, hen day production (HDP), egg mass, and income over feed cost (IOFC). The results indicated a highly significant improvement (p<0.01) on egg weight and yolk cholesterol. There were no significant effects on shape index (SI), shell weight, shell thickness, Haugh unit (HU), albumen height, yolk weight, yolk index (YI), and yolk color of egg quality variables. It was concluded that the encapsulated form (EPTO and EPTO+MDW) had the best improvement on FCR and yolk cholesterol, on another hand the non-encapsulated form (PTO and PTO+MDW) increased the egg weight of laying hens","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75980301","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: 1

Physicochemical Quality and Microbial Activity of Dairy Milk with Ozonation 臭氧氧化对牛奶理化品质及微生物活性的影响

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2021-07-01 DOI: 10.21776/UB.JITEK.2021.016.02.5

D. Suprapto, L. Radiati, C. Mahdi, H. Evanuarini

引用次数: 0

Effectiveness Analysis of Anaerobic Digestion Method in Making Biogas from Animal Manure and Tofu Liquid Waste 厌氧消化法利用动物粪便和豆腐废液制沼气的效果分析

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2021-07-01 DOI: 10.21776/UB.JITEK.2021.016.02.2

F. Arifan, A. Abdullah, S. Sumardiono

引用次数: 3

Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties 红果糊对汉堡肉饼中金黄色葡萄球菌和大肠杆菌的抑菌活性研究

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2021-07-01 DOI: 10.21776/UB.JITEK.2021.016.02.7

S. Tharukliling, L. Radiati, I. Thohari, A. Susilo

{"title":"Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties","authors":"S. Tharukliling, L. Radiati, I. Thohari, A. Susilo","doi":"10.21776/UB.JITEK.2021.016.02.7","DOIUrl":"https://doi.org/10.21776/UB.JITEK.2021.016.02.7","url":null,"abstract":"This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86533784","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

Characterization of Nanocomposite Casein-Chitosan with Addition TiO2 Toward Physical Stability, Emulsifying Activity Index, and Microstructure 添加TiO2纳米复合酪蛋白-壳聚糖的物理稳定性、乳化活性指数和微观结构表征

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2021-07-01 DOI: 10.21776/UB.JITEK.2021.016.02.6

I. Thohari, K. U. Al-Awwaly, M. W. Apriliyani

引用次数: 2

The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat 明胶酸(Garcinia atroviridis)卤汁对剔除鸡肉物理品质的影响

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2021-07-01 DOI: 10.21776/UB.JITEK.2021.016.02.4

P. Patriani, H. Hafid

{"title":"The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat","authors":"P. Patriani, H. Hafid","doi":"10.21776/UB.JITEK.2021.016.02.4","DOIUrl":"https://doi.org/10.21776/UB.JITEK.2021.016.02.4","url":null,"abstract":"A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84849745","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: 4

Characterization of Kacang Goat skin Pepsin Soluble Collagen (Psc) and Their Potency as an Antioxidant 卡仓山羊皮胃蛋白酶可溶性胶原蛋白(Psc)的表征及其抗氧化作用

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2021-07-01 DOI: 10.21776/UB.JITEK.2021.016.02.1

R. Wahyuningsih, R. Rusman, Nurliyani Nurliyani, A. Rohman, N. Fitriyanto, Y. Erwanto

{"title":"Characterization of Kacang Goat skin Pepsin Soluble Collagen (Psc) and Their Potency as an Antioxidant","authors":"R. Wahyuningsih, R. Rusman, Nurliyani Nurliyani, A. Rohman, N. Fitriyanto, Y. Erwanto","doi":"10.21776/UB.JITEK.2021.016.02.1","DOIUrl":"https://doi.org/10.21776/UB.JITEK.2021.016.02.1","url":null,"abstract":"Collagen have been interesting material for many utilization such as food, pharmaceutical and cosmetic in various products and target administration, consequently collagen should be prepared as well as type of application. The objective of this research is to prepare collagen from goat skin and investigate the character and their potency as an antioxidant. Kacang goat skin aged 2 years was used for collagen production. Small slice skin was extracted by curing with 0.1% (w/v) pepsin in acetic acid 0.5 M, for 24, 48, dan 72 h at 4°C. The variables observed were molecular weight by Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS PAGE), microstructure using scanning electron microscope, thermal stability by differential scanning calorimetric, and the antioxidant potency through 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition analysis. The result showed the molecular weight range from 25 kDa to 180 kDa, microstructure showed the collagen fibril crosslink, collagen start to denature at 62,28°C, highest dissolved with 1% NaCl concentration and has highest DPPH inhibition at 60 min after hydrolysis. In conclusion, kacang goat skin collagen prepared by pepsin in acetic acid.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80542827","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 Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage 木薯淀粉和甜菜根粉作为填料对鸡肉香肠物理和感官特性的替代作用

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2020-07-01 DOI: 10.21776/ub.jitek.2020.015.02.5

W. Swastike, E. Suryanto, R. Rusman, C. Hanim, J. Jamhari, Y. Erwanto, J. Jumari

{"title":"The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage","authors":"W. Swastike, E. Suryanto, R. Rusman, C. Hanim, J. Jamhari, Y. Erwanto, J. Jumari","doi":"10.21776/ub.jitek.2020.015.02.5","DOIUrl":"https://doi.org/10.21776/ub.jitek.2020.015.02.5","url":null,"abstract":"Red beetroot is rich in phenolic acids and betalain as natural food-coloring agents. Freeze-dried red beetroot that ground into powder can be used as a source of natural coloring to substitute the use of synthetic food color additives as well as filler to substitute tapioca. This study evaluates the function of red beetroot powder not only as filler but also as coloring agent on chicken sausage. Furthermore, its effects as filler (tapioca and beetroot) were also observed on the physical and sensory characteristics of the produced chicken sausage. The substitution of tapioca flour and beetroot powder in this study were 18:0, 17:1, 16:2, and 15:3 (%:%). Each treatment was consisted of three replications. The examined physical properties include pH, water-holding capacity (WHC) and sensory properties. The study found that WHC, color, texture profile and sensory properties were influenced by the increasing level of beetroot flour ratio, while different ratios had no effect on the pH. Chicken sausages made with higher ratio of beetroot flour had good acceptability on flavor and color. The conclusions of this study were substitution tapioca with 2% beetroot powder influenced physical quality (water holding capacity and tenderness) and sensory (color and flavor) of chicken sausage.","PeriodicalId":17778,"journal":{"name":"Jurnal Ilmu dan Teknologi Hasil Ternak","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78581737","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: 5

The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies 牛奶发酵中益生菌对降低胆固醇水平的影响:体内研究

Jurnal Ilmu dan Teknologi Hasil Ternak Pub Date : 2020-03-01 DOI: 10.21776/ub.jitek.2020.015.01.2

R. Andriani, P. P. Rahayu, M. W. Apriliyani

引用次数: 3