Browse Title Index


 
Issue Title
 
Vol 3, No 2 (2008) The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic Abstract   PDF
Abdul Manab
 
Vol 16, No 2 (2021) The Effect of Phytobiotics Supplementation and Magnetized Drinking Water on Production Performance and Egg Quality of Laying Hens Abstract   PDF
Filoza Marwi, Osfar Sjofjan, Adharul Mutaqin, Muhammad Halim Natsir
 
Vol 15, No 1 (2020) The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies Abstract   PDF
Ria Dewi Andriani, Premy Puspitawati Rahayu, Mulia Winirsya Apriliyani
 
Vol 8, No 1 (2013) 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
Naili Iqrimah, Purwadi Purwadi, Lilik Eka Radiati
 
Vol 15, No 1 (2020) The Effect of Skim Milk Concentration on Sensory Quality and pH of Probiotic Yoghurt Added with Red Dragon Fruit (Hylocereus polyrhizus) Abstract   PDF
Asterias Hafiizha, Indira Lanti Kayaputri, Tensiska Tensiska, Nur Risma Amalia
 
Vol 6, No 1 (2011) The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk Abstract   PDF
Ice Gianti, Herly Evanuarini
 
Vol 6, No 2 (2011) The Effect of Tallow As Lipase Inducer on Total of Aspergillus Niger, Lipolitic Activity and Lipase Yield Abstract   PDF
Manik Eirry Sawitri, Abdul Manab, Khotibul Umam Al Awaly, Rista Nur Diningtyas
 
Vol 17, No 1 (2022) The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs Abstract   PDF
Aris Sri Widati, Mustakim Mustakim, Eny Sri Widyastuti, Herly Evanuarini, Dedes Amertaningtyas, Mulia Winirsya Apriliyani
 
Vol 3, No 2 (2008) The Effect of Using Citric Acid and Lactic Acid Combination in Liquid and Encapsulated Forms as Feed Additive on Carcass Percentage and Internal Organ Weights of Broiler Abstract   PDF
Muhammad Halim Natsir
 
Vol 6, No 1 (2011) 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
Nonok Supartini
 
Vol 4, No 2 (2009) The Effect of Wheat Starch Addition Level on Moisture Content, Fat Content, Protein Content, Microstructure, and Organoleptic Quality of Processed Gouda Cheese Abstract   PDF
Eka Fitasari
 
Vol 4, No 2 (2009) The Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese Abstract   PDF
Abdul Manab
 
Vol 16, No 2 (2021) The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat Abstract   PDF
Peni Patriani, Harapin Hafid
 
Vol 3, No 1 (2008) The Effects of Using Seaweed (E. Cottonii) on Physical Quality and Organoleptic of Chicken Nuggets Abstract   PDF
Djalal Rosyidi, Aris Sri Widati, Joko Prakoso
 
Vol 5, No 2 (2010) The Expedient of Decreased on The Meat and Blood Cholesterol Concentration Throught Use “Kayu Apu” (Pistia strtiotes L) in The Local Chicken Feed, Old 3-10 Weeks Abstract
Tjokorda Gede Belawa Yadnya, Ni Gusti Ketut Roni, Desak Putu Mas Ari Candrawati, Anak Agung Putu Putra Wibawa
 
Vol 3, No 1 (2008) The Formulation of Binding Agent Concentration on Raw Restructured Goat Meat Trimming Product Abstract   PDF
Rini Mastuti
 
Vol 17, No 1 (2022) The Functional Properties of Rabbit Skin Gelatin Compared to Commercial Gelatin and Its Application in Jelly Candy Abstract   PDF
Nurwantoro Nurwantoro, Antonius Hintono, Anang Mohammad Legowo, Sri Mulyani, Tisqa Rizky Quna, Sutaryo Sutaryo
 
Vol 3, No 2 (2008) The Influence of Aging Period, Freezing Temperature and Packaging Material on Frozen Beef Chemical Quality Abstract   PDF
Aris Sri Widati
 
Vol 12, No 2 (2017) The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg Abstract   PDF
Jeki Mediantari Wahyu Wibawanti, Ma Meihu, Qiu Ning, Hintono Hintono, Y B Pramono
 
Vol 6, No 1 (2011) The Making of Probiotic Drink (Yoghurt) from Cow’s Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum Abstract   PDF
Firman Jaya, Didik Kusumahadi, Dedes Amertaningtyas
 
Vol 3, No 2 (2008) The Optimum Concentration of Lime Juice as Acidifier on Mozzarella Cheese Manufacturing Abstract   PDF
Purwadi Purwadi
 
Vol 5, No 1 (2010) The Organoleptic Quality (Crispiness and Taste) of Rambak Cracker From Rabbit Skin on The Different Technique of Fur Picking Abstract   PDF   PDF
Dedes Amertaningtyas, Masdiana Ch. Padaga, Manik Eirry Sawitri, Khothibul Umam Al Awwaly
 
Vol 15, No 2 (2020) The Physical and Organoleptic Characteristics of Ground Rabbit Dendeng Fermented with Lactobacillus plantarum Abstract   PDF
Anik Fadlilah, Djalal Rosyidi, Agus Susilo
 
Vol 16, No 3 (2021) The Potency of Bovine Bone Gelatin as Antihypertensive Agent: A Review Abstract   PDF
Irma Khikmawati, Savira Margi Rahayu, Annisa Nur Amieni, Muhammad Cahyadi
 
Vol 14, No 2 (2019) The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise Abstract   PDF
Alief Rahmania Safitri, Herly Evanuarini, Imam Thohari
 
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