Vol. 2 No. 2 (2007)

Articles

• The Effect of Garlic Extract Addition on The Cholesterol Content of Male Castrated Crossbred Boer Meat

  Imam Thohari, Susrini Idris, Balqis Yuniar

  pp. 1-5

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• The Effect of MSG (Monosodium Glutamate) Addition on The Quality of Yoghurt Frozen Culture Starter Viewed Viability, pH Value and Acidity

  Aris Sri Widati, Abdul Manab, Teguh Hadi Waluyo

  pp. 6-13

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• The Use Level of Chrome Tannage For Rabbit Fur Leather Observed on Tearing Strength, Stitch Tearing Strength, Water Absorption and Organoleptic

  Mustakim Mustakim, Imam Thohari, Ipik Agustriyani Rosyida

  pp. 14-27

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• Trial of Lime Juice on Mozzarella Cheese Making

  Purwadi Purwadi

  pp. 28-34

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• The Effect of B Type Gelatine (Beef Gelatine) used on The Water Holding Capacity, Melting Time and Organoleptic Quality of Frozen Yoghurt

  Eny Sri Widyastuti, Lilik Eka Radiati, Agus Purwanto

  pp. 35-41

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• Physical Characteristics Meat of Various Pig Breed

  Agus Susilo

  pp. 42-51

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• Bacterial Count of Pasteurized Milk Packed by Plastic Distributed in Malang Municipality

  Rini Mastuti

  pp. 52-57

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