Vol. 4 No. 1 (2009)

Articles

• Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat

  Djalal Rosyidi, Agus Susilo, Rachmat Muhbianto

  pp. 1-10

  • PDF

• Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce

  Khothibul Umam Al Awwaly, Aris Sri Widati, Vina Rahmadani

  pp. 11-17

• The Effect of Egg Yolk Chicken Utilization In Fat Liquoring Process to Tensile Strength, Elongation at Break, Water Absorption and Shank Skin Leather Stitch Tear Strength of Combination Tanning (Chrome – Tannine)

  Mustakim Mustakim

  pp. 18-26

  • PDF

• Influence of Lechitine Coating in Edible Film of Whey Protein Application at Gouda Cheese Evaluated From Its Water Activity, Adhesion and

  Manik Eirry Sawitri, Abdul Manab, Khothibul Umam Al Awwaly, Tita Swastikaningrum

  pp. 27-37

  • PDF

• Protein Retention and Organoleptik Characteristic of Broiler Meat by Adding Sour Soy Milk in Drinking Water (1-5 Weeks)

  Ida Ayu Okarini, Anak Agung Sagung Putu Kartini, Martini Hartawan

  pp. 38-45

  • PDF

• The Effect of Cow’s Milk Substitution with Soybean’s Milk and The Concentration Rate of Ananas comosus Extract Addition to Cottage cheese Physical and Chemical Quality

  Firman Jaya, Didik Kusumahadi

  pp. 46-54

  • PDF

• Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification

  Purwadi Purwadi

  pp. 55-63