Vol. 19 No. 3 (2024)

Articles

• Physical Quality of Broiler Meat Given Synbiotics from Probio_FM and Mannan Oligosaccharides (MOS) in Rations Synbiotic broiler meet

  Yayan Yogi Pratama, Mairizal Mairizal, Yusrizal Yusrizal

  149-157

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• Physicochemical and Sensory Value of Frozen Egg Tea Drinks with Addition Carboxymethyl Cellulose (CMC)

  Deni Novia, Diny Nadira, Sri Melia, Rini Rustini

  158-168

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• Chemical Characteristics of Biodegradable Packaging Made from Whey and Oil Palm Empty Fruit Bunch Juice

  Muhammad Adriansyah, Zaky Syahputra, Arkan Fauzi, Indri Juliyarsi

  169-178

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• Quality of Color, Moisture Content, Water Activity and pH Marshmallow Gelatin Candy with Addition of Skim Milk

  Dedes Amertaningtyas, Wahid Kurniawan, Khothibul Umam Al Awwaly, Herly Evanuarini, Eny Sri Widyastuti, Dewi Masyithoh

  179-188

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• Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content

  Ferdyansyah Prasetya Ardhi, Dedes Amertaningtyas, Anif Mukaromah Wati, Rischa Amalia Saleha

  189-206

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• The Concentration of Citric Acid Affects the Properties of Peking Duck (Anas platyrhynchos domestica) Bone Gelatin

  Antony Saputra, Ika Qurrotul Afifah

  207-216

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• Functional Products Based on Goat Milk with the Addition of Natural Antioxidants: Scientific Review

  Firsty Ainun Zalzabila Ansori, Fithri Choirun Nisa, Ahmad Zaki Mubarok

  217-229

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