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Issue Title
 
Vol 6, No 1 (2011) Amino Acid Profile, Group of Functional and Molecular Weight Distribution of Goat Skin Gelatin That Produced Through Acid Process Abstract   PDF
Muhammad Irfan Said, Suharjono Triatmojo, Yuny Erwanto, Achmad Fudholi
 
Vol 13, No 2 (2018) Back Matter Abstract   PDF
JITEK JITEK
 
Vol 2, No 2 (2007) Bacterial Count of Pasteurized Milk Packed by Plastic Distributed in Malang Municipality Abstract   PDF
Rini Mastuti
 
Vol 4, No 2 (2009) Characteristic of “Betutu Chicken ”in Many Different Packaging Stored at 50C Abstract   PDF
Suciani Suciani, Ida Ayu Okarini, Made Dewantari, Anak Agung Oka
 
Vol 3, No 2 (2008) Characterization of Crude Extract of Mucor pusillus Rennin Abstract   PDF
Khothibul Umam Al Awwaly, Mustakim Mustakim, Rachmat Agus Budiutomo
 
Vol 2, No 1 (2007) Chemical Aspects of Lesser Mouse Deer Meat Abstract   PDF
Djalal Rosyidi
 
Vol 4, No 2 (2009) Chemical Quality of Male Etawah Crossbred and Castrated Boer Crossbred Goat Meat Abstract   PDF
Djalal Rosyidi, Lilik Eka Radiati, Nadhirotul Uyun
 
Vol 5, No 2 (2010) Chicken Nuggets Quality Affected by the Egg White Addition Abstract   PDF
Herly Evanuarini
 
Vol 13, No 2 (2018) Corrigendum Abstract   PDF
JITEK JITEK
 
Vol 12, No 1 (2017) Daya Simpan Susu Pasteurisasi Ditinjau dari Kualitas Mikroba Termodurik dan Kualitas Kimia Abstract   PDF
Novita Dewi Kristanti
 
Vol 6, No 2 (2011) DNA Amplification of Meat Tenderness Gene of Bali Cattle Abstract   PDF
Agus Susilo, Tety Hartatik, Wayan Tunas Artama
 
Vol 7, No 1 (2012) DNA Amplification of Meat Tenderness Gene of Bali Cattle Abstract   PDF
Agus Susilo, Soeparno Soeparno, Tety Hartatik, Wayan Tunas Artama
 
Vol 13, No 2 (2018) Efek Antioksidatif Kasein Yogurt Susu Kambing Terhadap Pencegahan Reprotoksik pada Hewan Model Rattus Norvegicus yang Dipapar 2, 3, 7, 8 Tetrachlorinedibenzo-P-Dioksin (TCDD) Abstract   PDF
Masdiana Ch. Padaga, Ajeng Erika P. H, Malinda Irawan
 
Vol 7, No 1 (2012) Effect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans Abstract   PDF
Dedi Fardiaz, Lilik Eka Radiati
 
Vol 7, No 1 (2012) Effect of Roasting Time In Microwave To Physical Quality Of Chicken Steak Abstract   PDF
Nazhar Vernanta. Billy Rasyad, Djalal Rosyidi, Arisi Sri Widati
 
Vol 6, No 2 (2011) Effect of Using Additive to Microbiology Activities of Mozzarella Cheese Storage at Refrigerator Temperature Abstract   PDF
Wildan Yudha Prasetyo, Purwadi Purwadi
 
Vol 5, No 2 (2010) Effects of Enzyme and Emulsifier on Process Cheese Quality Abstract   PDF
Lilik Eka Radiati
 
Vol 4, No 1 (2009) Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat Abstract   PDF
Djalal Rosyidi, Agus Susilo, Rachmat Muhbianto
 
Vol 5, No 1 (2010) Electroforesis of Whey and Stretching Water Protein of Mozzarella Cheese Production from Factorial Experimental of Coagulation and Stretching Temperature Abstract   PDF
Purwadi Purwadi
 
Vol 12, No 1 (2017) Evaluasi Aktivitas Antimikroba (Streptococcus agalactiae) Menggunakan Exstrak Buah Mahkota Buah (Phaleria macrocarpa L.) dengan Pelarut yang Berbeda Abstract   PDF
Lutfiana Safitri, Tri Eko Susilorini, Puguh Surjowardojo
 
Vol 12, No 2 (2017) Evaluasi Sifat-Sifat Kolagen Tulang Broiler pada Penerapan Kombinasi Proses Berbeda Abstract   PDF
Muhammad Irfan Said, Hajrawati Hajrawati, Mulyanti Munda
 
Vol 8, No 2 (2013) Evaluation of Physical Characteristics of Edible film from Bligon Goat Skin Gelatin using Glycerol as Plasticizer Abstract   PDF
Muhammad Irfan Said, Suharjono Triatmojo, Yuny Erwanto, Achmad Fudholi
 
Vol 13, No 2 (2018) Front Matter Abstract   PDF
JITEK JITEK
 
Vol 13, No 2 (2018) Gelatin Production from Skin of Chicken Leg using A Variety of Naoh Concentration Abstract   PDF
Rety Setyawaty, May Triliandari
 
Vol 8, No 1 (2013) Histological profile of collagen fibers on Bligon goat skin soaked in weak acids and bases solution at different concentration Abstract   PDF
Muhammad Irfan Said
 
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