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Jurnal Ilmu dan Teknologi Hasil Ternak
ISSN 1978-0303 · University of Brawijaya · 299 artikel di indeks
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Artikel Jurnal
The Comparison of Cooking Loss, Microbial and Sensory Quality of Patty Burger Using Red Fruit Oil and Virgin Coconut Oil as Fat Replacer
The patties formula generally uses animal fat, the presence of fat can reconstruct the texture of the product, add a distinctive taste and provide a sense of juiciness (mouthfeel) but by this composition patty burgers are included in the unhealthy food category. It is necessary to reformulate the…
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Artikel Jurnal
Optimizing Citrus aurantifolia Juice Marination for Improved Chicken Meat Quality: A Study on pH, Tenderness, Water Retention, and Cooking Loss
This study investigated the effects of marinating chicken meat with varying concentrations of lime juice (Citrus aurantifolia) on its physical properties, specifically pH, tenderness, water-holding capacity (WHC), and cooking loss. The experimental treatments comprised five lime juice…
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Artikel Jurnal
The Effect of Applying Edible Whey Coating with the Addition of VCO (Virgin Coconut Oil) on Mozzarella Cheese
This study aims to determine the effect of adding Virgin Coconut Oil (VCO) on fat content, protein content, and organoleptic properties. This study used 500 mL of whey obtained from Lassy Dairy Farm in Agam, West Sumatra and VCO produced by UPH KWT BENGKE SAKATO Ambuang Kapua in Padang Pariaman…
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Artikel Jurnal
Characteristics of Ice Cream with the Addition of Lactiplantibacillus plantarum SN13T Beads
Ice cream is a dairy product that is loved by many people and has the potential to be developed as a functional food containing probiotics. This study aims to compare the quality of ice cream with the addition of encapsulated and non-encapsulated Lactiplantibacillus plantarum SN13T in ice cream…
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Artikel Jurnal
Characteristics of Roasted Meltique Buffalo Meat Marinated with Papaya Extract
Buffalo meat is recognized for its high nutritional value, low fat content, and elevated calcium levels, though its tough texture can limit consumer acceptance. To address this, meltique processing by injecting fat emulsions into muscle tissue, was applied using various animal and vegetable fats…
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Artikel Jurnal
The Effect of Substituting Tapioca Flour with Taro Flour on Cooking Loss, pH and Organoleptic Value of Chicken Sausage
Chicken meat is one of the sources of animal protein that the Indonesian people widely favor. One of the processed chicken meats is sausage. Sausage is one of the processed meat products that the Indonesian people have come to recognized. Taro (Colocasia esculenta) is a type of tuber that is rich…
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Artikel Jurnal
The Effect of Adding Carrot Powder, Dragon Fruit, Secang Wood, and Telang Flowers on the Physicochemical and Sensory Characteristics of Milk Ice Cream
This study aims to evaluate the effect of the addition of carrot powder, dragon fruit, secang wood, and telang flowers on the physicochemical and sensory characteristics of milk ice cream. A Complete Random Design (CRD) with four treatments and five repeats was used to observe color, overrun, pH…
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Artikel Jurnal
The Addition Effect of Parijoto (Medinilla speciosa) Puree for Postbiotic-Probiotic Yogurt and Extract for Nanoparticle Yogurt on the Physicochemical, Microbiological, Antibacterial, and Organoleptic Properties
Various forms, including puree and extract nanoparticles, affect the physicochemical, microbiological, and sensory properties of yogurt. Yogurt was produced from fresh cow’s milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, with parijoto added at concentrations of 0%, 5%…
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Artikel Jurnal
Effect of Cinnamon Bark Oil (Cinnamomum burmannii) on the Properties of Whey-Based Cheese Edible Films
The whey-based edible film has high hydrophilic properties that can affect product quality and the shelf life of packaged products. This study aims to determine the effect of the cinnamon bark oil (Cinnamomum burmannii) addition and the most effective concentration on the physical and chemical…
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Artikel Jurnal
Differences in Steaming Temperatures of Gambir Tanned Eco Printing Sheepskin on Physical Quality, Colour Fastness, and SEM
This study aims to evaluate the quality and microscopic structure of sheepskin that has undergone a tanning process using natural tannins in the form of gambir. This study used sheepskin that had been tanned and subjected to four ecoprint steaming temperature treatments: no steaming (P0), 50°C…
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Artikel Jurnal
Sensory and Chemical Evaluation of Jelly Candy with Honey Powder Substitution
Jelly candy is a type of soft candy made from fruit extract, sugar, and gelatin. The high sugar content may have adverse health effects. Therefore, honey powder has potential as a partial sugar substitute as well as a functional ingredient. The aim of this study was to determine the best percentage…
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Artikel Jurnal
Formulation and Evaluation of Natural Spray Deodorant Based on Milk Whey Kefir and Lime Extract
Body odor can reduce self-confidence and social interaction. Commercial deodorants often contain aluminum compounds and synthetic chemicals that may cause health problems. This study aims to formulate and evaluate an environmentally friendly deodorant using milk whey kefir and lime extract. Three…
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Artikel Jurnal
Effect of Adding Lemongrass (Cymbopogon citratus) on Organoleptic Test, Cooking Loss, and pH of Salted Eggs
Eggs are foodstuffs of animal origin that are a source of protein, the perishable nature of eggs causes the need for handling methods, one method of preserving eggs that has been done since long ago is by salting, the shortcomings of existing salted egg products are the absence of characteristics…
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Artikel Jurnal
Effect of Whey Kefir’s Goat Milk to Adhesion of Candida albicans to Resin Acrylic In Vitro
Candida albicans is a fungal who causes candidiasis in the oral cavity which one of the trigger is by using removable partial denture or full denture. It occurs due to Candida albicans adhesion on acrylic resin that initiates the process of invasion to oral mucosa adjacent. One method of prevention…
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Artikel Jurnal
Eco-Printing Technique of Mimosa Tanned Sheepskin at Different Temperatures on Fastness and SEM of Tanned Leather
This study aimed to evaluate the quality of sheepskin after the tanning process using mimosa and to analyze the microscopic structure of mimosa-tanned sheepskin that had been eco-printed. The research method used sheepskin samples that had undergone optimal with mimosa. The sheepskin tanning…
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Artikel Jurnal
Effect of Storage Time of Fermented Milk Using Lactiplantibacillus plantarum SN13T on Fermented Milk Quality
Storage of fermented milk is esseential to maintain its quality, safety, and probiotic benefits. This study aimed to evaluate the effect of storage duration on fermented milk using Lactiplantibacillus plantarum SN13T starter for 30 d at refrigerator temperature (4°C) on the quality of fermented…
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Artikel Jurnal
Diversification of Lactiplantibacillus plantarum SN13T Fermented Milk Products with the Addition of Green Grass Jelly Extract (Premna oblongifolia Merr.) as a Functional Food
This study aims to deterhe the effect of adding green grass jelly extract (Premna oblongifolia Merr.) on various properties of Lactiplantibacillus plantarum SN13T fermented milk. Specifically, it exahes the impact on protein content, fat content, water content, antioxidant levels, pH, titratable…
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Artikel Jurnal
Innovation of Elephant Ginger Juice (Zingiber officinale var. Officinarum) on Physicochemical and Sensory Properties of Ginger Milk Curd Product Manufacturing
This study aimed to determine the effect of adding elephant ginger (Zingiber officinale var. Officinarum) juice at different concentrations on ginger milk curd's yield, protein content, and sensory characteristics. This study used 10.000 mL of fresh FH cow's milk, 8.000 g of elephant ginger and…
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Artikel Jurnal
Effect of Adding Kaffir Lime Leaf Powder (Citrus hystrix) and Citronella Leaf Powder (Cymbopogon nardus) in Salted Egg on pH, Antioxidant, Moisture Content, and Organoleptics
Salted egg is a well-known traditional product, particularly in many Asian countries, where it is valued for its unique savory taste, extended shelf life, and convenience. Consumer demand for healthier, more appealing food has sparked interest in enriching salted eggs with natural ingredients. The…
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Artikel Jurnal
The Effect of Propolis Addition on the Quality of Marshmallows in Terms of Texture, Water Content, Water Activity (Aw), and Color
Marshmallow is a type of soft candy that is popular with consumers, including confectionary products made from gelatin, sugar and sweeteners. Innovations in making marshmallows were carried out with the addition of propolis to increase the functional value of food so that it has a positive impact…