Vol. 3 No. 2 (2008)

Articles

• Characterization of Crude Extract of Mucor pusillus Rennin

  Khothibul Umam Al Awwaly, Mustakim Mustakim, Rachmat Agus Budiutomo

  1-7

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• The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic

  Abdul Manab

  8-16

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• The Effect of Using Citric Acid and Lactic Acid Combination in Liquid and Encapsulated Forms as Feed Additive on Carcass Percentage and Internal Organ Weights of Broiler

  Muhammad Halim Natsir

  17-22

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• The Effect of Frying Temperature and Time on the Physical and Chemical Qualities of The Restructured Goat Meat Trimming

  Rini Mastuti

  23-31

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• The Optimum Concentration of Lime Juice as Acidifier on Mozzarella Cheese Manufacturing

  Purwadi Purwadi

  32-38

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• The Influence of Aging Period, Freezing Temperature and Packaging Material on Frozen Beef Chemical Quality

  Aris Sri Widati

  39-49

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• The Effect of CaCl2 as The Cross Linked Agent on Physic and Chemistry Properties of Whey Protein Edible Film

  Manik Eirry Sawitri, Abdul Manab, Siti Khoirul Zanah

  50-56

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