Vol. 19 No. 1 (2024)

Articles

• Assessing Chicken Rendang in Padang: Quality, Nutrition, and Sensory Analysis

  Deni Novia, Yuherman, Winda Sartika, Rini Rustini

  1-14

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• Enhancement of Antibacterial Activity from Chicken Head Protein Hydrolysate Using Dual-Enzyme Hydrolysis

  Pramudya Andiana, Moch. Geerhan Miraja Syahdan, Arif Hendra Utama, Kasri Kasri, Khothibul Umam Al Awwaly, Abdul Manab

  15-24

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• Kinetics of Deterioration of the Quality of Purebred Chicken Egg Meal During Storage

  Merri Diana Rotinsulu, Sjaloom Ester Sakul

  25-32

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• Effect of Temperature and Duration of Gasbio Heat Energy on Bee Pollen Bioactive Compounds and Bee Propolis Extraction Trigona sp

  Yasri Yasri Rahmawati, Mochammad Junus

  33-42

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• The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs

  Maulida Aina Salsabila, Vivi Kartika Putri, Dedes Amertaningtyas, Rischa Amalia Saleha

  43-53

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• The Effect of Feeding Formula in Honey Bees (Apis mellifera) Using Flow Hive Technology on Honey Production and Quality at PT Kembang Joyo Sriwijaya

  Aulia Fahnaz Fanisa, Dedi Fardiaz, Dewi Masyithoh

  54-62

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• Effect of Chitosan-Beeswax Edible Coating on Microbiological Profile of Chicken Thigh Meat at Freezer Storage

  Salwa Haneefah Fauzia, Dedi Fardiaz, Laprianika Retha Hapita Sari, Dewi Masyithoh

  63-68

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