Vol. 6 No. 1 (2011)

Articles

• The Quality of Rambak Cracker from Rabbit Skin (Water Content and Swelling Power) using The Different Technique of Fur Picking

  Dedes Amertaningtyas, Masdiana Ch. Padaga, Manik Eirry Sawitri, Abdul Manab, Khothibul Umam Al-Awwaly

  pp 1-6

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• The Effect of Utilization of Sweet Potato Flour as Energy Source of Broiler Feed at Finisher Period to Carcass Weight, Chest Weight, Thigh Weight and Abdominal Fat

  Nonok Supartini

  pp. 7-12

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• The Making of Probiotic Drink (Yoghurt) from Cow’s Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum

  Firman Jaya, Didik Kusumahadi, Dedes Amertaningtyas

  pp. 13-17

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• Amino Acid Profile, Group of Functional and Molecular Weight Distribution of Goat Skin Gelatin That Produced Through Acid Process

  Muhammad Irfan Said, Suharjono Triatmojo, Yuny Erwanto, Achmad Fudholi

  pp.18-27

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• The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk

  Ice Gianti, Herly Evanuarini

  pp. 28-33

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• The Quality of Quail Meat Block on Difference Material and Level Binding

  Agus Susilo, Eny Sri Widyastuti, Yany Esti Nurvikawati

  pp. 34-43

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• The Study of Alginate and Whey Protein Hydrolyzed Suplementation Utilization for Cell Release and Microencapsulated Lactobacillus Acidophilus Viability in Probiotic Ice Cream

  Purwadi Purwadi, Abdul Manab, Khoiruman Khoiruman

  pp. 44-56

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