, Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya, Indonesia

• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 2 (2010) - Articles
  Chicken Nuggets Quality Affected by the Egg White Addition
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 1 (2007) - Articles
  Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 1 (2007) - Articles
  Chemical Aspects of Lesser Mouse Deer Meat
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 1 (2007) - Articles
  Percentage Level of Tannin fur Rabbit for Leather Concerning Stitch Tearing Strength, Tearing Strength and Flexibility
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 1 (2007) - Articles
  The Study of Propolis, Pollen, and Royal Jelly Enrichment at Honey Product as Natural Antioxidant
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 1 (2007) - Articles
  Protein Profile of Fresh Cheese with Lime Juice as Acidifier
  Abstract
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 1 (2007) - Articles
  The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007) - Articles
  The Effect of Garlic Extract Addition on The Cholesterol Content of Male Castrated Crossbred Boer Meat
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007) - Articles
  The Effect of MSG (Monosodium Glutamate) Addition on The Quality of Yoghurt Frozen Culture Starter Viewed Viability, pH Value and Acidity
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007) - Articles
  The Use Level of Chrome Tannage For Rabbit Fur Leather Observed on Tearing Strength, Stitch Tearing Strength, Water Absorption and Organoleptic
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007) - Articles
  Trial of Lime Juice on Mozzarella Cheese Making
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007) - Articles
  The Effect of B Type Gelatine (Beef Gelatine) used on The Water Holding Capacity, Melting Time and Organoleptic Quality of Frozen Yoghurt
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 2 No. 2 (2007) - Articles
  Physical Characteristics Meat of Various Pig Breed
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 1 (2008) - Articles
  The Useful of Water Glass as Preservative on Salted Egg Quality
  Abstract
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 1 (2008) - Articles
  The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 1 (2008) - Articles
  The Effect of Butter Addition and pH Treatment on Chemical Characteristic of Edible Gluten Film
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 1 (2008) - Articles
  The Study on Gelatine Addition to Acidity, pH, Water Holding Capacity and Syneresis of Yogurt
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 1 (2008) - Articles
  The Effects of Using Seaweed (E. Cottonii) on Physical Quality and Organoleptic of Chicken Nuggets
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 1 (2008) - Articles
  Physical Properties of Yoghurt During Storage at 4ºC
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 2 (2008) - Articles
  Characterization of Crude Extract of Mucor pusillus Rennin
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 2 (2008) - Articles
  The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 2 (2008) - Articles
  The Optimum Concentration of Lime Juice as Acidifier on Mozzarella Cheese Manufacturing
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3 No. 2 (2008) - Articles
  The Effect of CaCl2 as The Cross Linked Agent on Physic and Chemistry Properties of Whey Protein Edible Film
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 1 (2009) - Articles
  Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 1 (2009) - Articles
  Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce
  Abstract
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 1 (2009) - Articles
  The Effect of Egg Yolk Chicken Utilization In Fat Liquoring Process to Tensile Strength, Elongation at Break, Water Absorption and Shank Skin Leather Stitch Tear Strength of Combination Tanning (Chrome – Tannine)
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 1 (2009) - Articles
  Influence of Lechitine Coating in Edible Film of Whey Protein Application at Gouda Cheese Evaluated From Its Water Activity, Adhesion and
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 1 (2009) - Articles
  Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification
  Abstract
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 2 (2009) - Articles
  Protein Profile of Mozzarella Cheese Produced with Treatment of Coagulation and Stretching Temperature Combination
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 2 (2009) - Articles
  Chemical Quality of Male Etawah Crossbred and Castrated Boer Crossbred Goat Meat
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 2 (2009) - Articles
  Meat Quality of Female Post-Weaning Fat-Tailed Sheep with Docking and Level of Feeding Concentrate from Water, Fat and Protein Content
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 4 No. 2 (2009) - Articles
  The Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010) - Articles
  The Quality of Chicken Nuggets With Addition Gouda Cheese
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010) - Articles
  The Effect of Breeds on Physical and Chemical Quality of Meat
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010) - Articles
  The Organoleptic Quality (Crispiness and Taste) of Rambak Cracker From Rabbit Skin on The Different Technique of Fur Picking
  Abstract  PDF  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010) - Articles
  Electroforesis of Whey and Stretching Water Protein of Mozzarella Cheese Production from Factorial Experimental of Coagulation and Stretching Temperature
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 1 (2010) - Articles
  Production of Whey Protein Edible Film: The Study of Protein and Glycerol Ratio on Physical and Chemical Properties
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 2 (2010) - Articles
  Effects of Enzyme and Emulsifier on Process Cheese Quality
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 2 (2010) - Articles
  Quality of Milk Pasteurized Produced By UD. Gading Mas During Storage in Refrigerator
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 5 No. 2 (2010) - Articles
  Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 1 (2011) - Articles
  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
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 1 (2011) - Articles
  The Making of Probiotic Drink (Yoghurt) from Cow’s Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 1 (2011) - Articles
  The Quality of Quail Meat Block on Difference Material and Level Binding
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 6 No. 1 (2011) - Articles
  The Study of Alginate and Whey Protein Hydrolyzed Suplementation Utilization for Cell Release and Microencapsulated Lactobacillus Acidophilus Viability in Probiotic Ice Cream
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 1 (2016) - Articles
  Pengaruh Masa Panen Madu Lebah pada Area Tanaman Kaliandra (Calliandra calothyrsus) terhadap Jumlah Produksi Kadar Air, Viskositas dan Kadar Gula Madu
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 2 (2016) - Articles
  Kualitas Petis Daging dengan Level Gula Jawa dan Tepung Beras yang Berbeda
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 2 (2016) - Articles
  Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 2 (2016) - Articles
  Pengaruh Umur Pemanenan Madu di Areal Tanaman Kaliandra terhadap Aktivitas Enzim Diastase, Hidroksimetilfurfural (Hmf) dan Keasaman
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017) - Articles
  Pengaruh Presentase Kuning Telur Itik dan Asam Formiat Dalam Proses Peminyakan terhadap Kekuatan Fisik Kulit Ayam Pedaging Samak Khrom
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017) - Articles
  Pengaruh Penambahan Pati Biji Durian (Duriozibethinusmurr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017) - Articles
  Penambahan Madu pada Minuman Whey Kefir Ditinjau dari Mutu Organoleptik, Warna, dan Kekeruhan
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 2 (2017) - Articles
  Komponen Bioaktif pada Madu Karet (Hevea brasiliensis) Madu Kaliandra (Calliandra callothyrsus) dan Madu Randu (Ceiba pentandra)
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 1 (2013) - Articles
  The Effect of Rice Fermented (Tape Ketan Hitam) Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk
  Abstract  Pdf
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 8 No. 2 (2013) - Articles
  The Effect of Arrowroot Flour (Maranta Arrundinaceae) on Physical And Sensoric Qualitiy of Rabbit Nugget
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 1 (2016) - Articles
  Kualitas Petis Daging dengan Sumber Pati Berbeda
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 1 (2016) - Articles
  Kualitas Dadih Susu Kambing yang Diinkubasi pada Berbagai Macam Bambu
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 1 (2016) - Articles
  Pengaruh Penambahan Tepung Sagu pada Yoghurt terhadap Sifat Fisik Es Krim Yoghurt
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 1 (2016) - Articles
  Pengaruh Penambahan Pati Biji Durian (Durio zibethinus murr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 1 (2016) - Articles
  Penambahan Carboxymethyle cellulose (Cmc) pada Minuman Madu Sari Apel Ditinjau dari Rasa, Aroma, Warna, pH, Viskositas, dan Kekeruhan
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 2 (2016) - Articles
  Pengaruh Daun Salam (Syzygium polyanthum) terhadap Protein Kuning Telur, Total Fenol dan Flavonoid pada Telur Asin
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 11 No. 2 (2016) - Articles
  Pengaruh Substitusi Tepung Beras Ketan dengan Tepung Umbi Talas Bogor (Colocasia esculenta l schoott) terhadap Kualitas Dodol Susu Ditinjau dari Kualitas Fisik dan Kimia
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017) - Articles
  Evaluasi Aktivitas Antimikroba (Streptococcus agalactiae) Menggunakan Exstrak Buah Mahkota Buah (Phaleria macrocarpa L.) dengan Pelarut yang Berbeda
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017) - Articles
  Pengaruh Lama Penyimpanan Dekok Daun Sirih Hijau (Piper betle l.) terhadap Aktivitas Daya Hambat Bakteri Streptococcus agalactiae Penyebab Matitis pada Sapi Perah
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 1 (2017) - Articles
  Pengaruh Pemberian Pakan Dedak Padi Terfermentasi Cairan Rumen terhadap Kualitas Fisik Daging Ayam
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• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 2 (2017) - Articles
  Pengaruh Konsentrasi NaOH terhadap pH, Kadar Protein Putih Telur dan Warna Kuning Telur Pidan
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 12 No. 2 (2017) - Articles
  Penambahan Madu Bunga Kopi (Coffea sp.) terhadap Kualitas Kefir Ditinjau dari Karakteristik Mikrobiologi
  Abstract  PDF