Vol. 6 No. 2 (2011)

Articles

• Physical, Chemical and Microbial Characteristic of Gouda Cheese Using Propolis (Apis milifera Liguistica) as Coating Material

  Lilik Eka Radiati, Muhammad Junus, Khotibul Umam Al Awaly

  pp 1-7

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• The Effect of Tallow As Lipase Inducer on Total of Aspergillus Niger, Lipolitic Activity and Lipase Yield

  Manik Eirry Sawitri, Abdul Manab, Khotibul Umam Al Awaly, Rista Nur Diningtyas

  pp 8-14

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• The Effect of Addition Pineapple Peel Meal (Ananas comosus (L) Merr) in Diet on Total Egg and Egg Duck Quality

  Muharlien Muharlien, Vitra Vitra, Muhammad Halim Natsir

  pp 15-20

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• DNA Amplification of Meat Tenderness Gene of Bali Cattle

  Agus Susilo, Tety Hartatik, Wayan Tunas Artama

  pp 21-25

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• The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de Milko

  Khothibul Umam Al Awwaly, Anindhita Puspadewi, Lilik Eka Radiati

  pp 26-35

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• Effect of Using Additive to Microbiology Activities of Mozzarella Cheese Storage at Refrigerator Temperature

  Wildan Yudha Prasetyo, Purwadi Purwadi

  pp 36-40

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• Water Holding Capacity (WHC), Protein and Moisture Content on Different Concentration of Ginger (Zingiber Officinale Roscoe) Extract and Soaking Time

  Akhadiyah Afrila, Budi Santoso

  pp 41-46

  • PDF