Vol. 4 No. 2 (2009)

Articles

• Protein Profile of Mozzarella Cheese Produced with Treatment of Coagulation and Stretching Temperature Combination

  Purwadi Purwadi

  pp. 1-8

  • PDF

• Chemical Quality of Male Etawah Crossbred and Castrated Boer Crossbred Goat Meat

  Djalal Rosyidi, Lilik Eka Radiati, Nadhirotul Uyun

  pp, 9-16

  • PDF

• The Effect of Wheat Starch Addition Level on Moisture Content, Fat Content, Protein Content, Microstructure, and Organoleptic Quality of Processed Gouda Cheese

  Eka Fitasari

  pp. 17-29

  • PDF

• Meat Quality of Female Post-Weaning Fat-Tailed Sheep with Docking and Level of Feeding Concentrate from Water, Fat and Protein Content

  Djalal Rosyidi

  pp. 30-35

  • PDF

• The Supplementation of Virgin Coconut Oil (VCO) in The Ration To Increase Carcass Weight and Decrease Duck Meat Cholesterol

  Ni Wayan Siti, I Made Mudita

  pp. 36-42

  • PDF

• Characteristic of “Betutu Chicken â€in Many Different Packaging Stored at 50C

  Suciani Suciani, Ida Ayu Okarini, Made Dewantari, Anak Agung Oka

  pp. 43-50

  • PDF

• The Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese

  Abdul Manab

  pp.51-61

  • PDF