Vol. 5 No. 2 (2010)

Articles

• The Effect of Heating and Postfermentation on Lactoferrin of Fresh and Kefir Goat Milk

  Erfan Kustiawan, Hari Purnomo, Lilik Eka Radiati

  pp. 1-8

  • PDF

• The Expedient of Decreased on The Meat and Blood Cholesterol Concentration Throught Use “Kayu Apu†(Pistia strtiotes L) in The Local Chicken Feed, Old 3-10 Weeks

  Tjokorda Gede Belawa Yadnya, Ni Gusti Ketut Roni, Desak Putu Mas Ari Candrawati, Anak Agung Putu Putra Wibawa

  pp. 9-16

• Chicken Nuggets Quality Affected by the Egg White Addition

  Herly Evanuarini

  pp. 17-22

  • PDF

• Effects of Enzyme and Emulsifier on Process Cheese Quality

  Lilik Eka Radiati

  pp. 23-27

  • PDF

• Quality of Milk Pasteurized Produced By UD. Gading Mas During Storage in Refrigerator

  Manik Eirry Sawitri, Abdul Manab, Masdiana Ch. Padaga, Tri Eko Susilorini, Umi Wisaptiningsih, K Ghozi

  pp. 28-32

  • PDF

• Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier

  Purwadi Purwadi

  pp. 33-40

  • PDF

• The Effect of Zingiber Officinale Rosc in The Diets of Performance in Culled Layer Ducks

  Tjokorda Gede Belawa Yadnya, Ni Made Suci Sukmawati, A.A.A. Sri Trisnadewi, A.A. Putu Putra Wibawa

  pp. 41-48

  • PDF