Vol 4, No 2 (2009)

Table of Contents

Articles

Protein Profile of Mozzarella Cheese Produced with Treatment of Coagulation and Stretching Temperature Combination
Purwadi Purwadi
  JITEK, Vol 4, No 2 (2009),  pp. pp. 1-8  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 372 times
Chemical Quality of Male Etawah Crossbred and Castrated Boer Crossbred Goat Meat
Djalal Rosyidi, Lilik Eka Radiati, Nadhirotul Uyun
  JITEK, Vol 4, No 2 (2009),  pp. pp, 9-16  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 324 times
The Effect of Wheat Starch Addition Level on Moisture Content, Fat Content, Protein Content, Microstructure, and Organoleptic Quality of Processed Gouda Cheese
Eka Fitasari
  JITEK, Vol 4, No 2 (2009),  pp. pp. 17-29  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 569 times
Meat Quality of Female Post-Weaning Fat-Tailed Sheep with Docking and Level of Feeding Concentrate from Water, Fat and Protein Content
Djalal Rosyidi
  JITEK, Vol 4, No 2 (2009),  pp. pp. 30-35  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 439 times
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
  JITEK, Vol 4, No 2 (2009),  pp. pp. 36-42  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 229 times
Characteristic of “Betutu Chicken ”in Many Different Packaging Stored at 50C
Suciani Suciani, Ida Ayu Okarini, Made Dewantari, Anak Agung Oka
  JITEK, Vol 4, No 2 (2009),  pp. pp. 43-50  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 367 times
The Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese
Abdul Manab
  JITEK, Vol 4, No 2 (2009),  pp. pp.51-61  
DOI https://doi.org/
Abstract | References | Current | PDF | Cover Page
Viewed : 281 times