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Vol 12, No 2 (2017) Pengaruh Level Protein Pakan pada Masa Pertumbuhan terhadap Penampilan pada Awal Peneluran Ayam Betina Hasil Persilangan Ayam Kampung Jantan dan Ayam Ras Petelur Betina Abstract  PDF
Harimurti Februari Trisiwi
 
Vol 15, No 2 (2020) Beef Salt-Soluble Proteins and Seaweed (Eucheuma cottonii) Flour Interactions to the Quality of Heat-Induced Gel Matrix Development Abstract  PDF
Aris Sri Widati, Djalal Rosyidi, Lilik Eka Radiati, Happy Nursyam
 
Vol 11, No 1 (2016) Kualitas Dadih Susu Kambing yang Diinkubasi pada Berbagai Macam Bambu Abstract  PDF
Meinar Dwi Sulinda Wijayanti, Imam Thohari, Purwadi Purwadi
 
Vol 11, No 2 (2016) Pengaruh Daun Salam (Syzygium polyanthum) terhadap Protein Kuning Telur, Total Fenol dan Flavonoid pada Telur Asin Abstract  PDF
Ria Marsella, Imam Thohari, Lilik Eka Radiati
 
Vol 10, No 2 (2015) Penggunaan Tepung Beras dan Gula Merah Pada Pembuatan Petis Daging Abstract  PDF
Fani Yunita Pratiwi, Agus Susilo, Masdiana Chendrakasih Padaga
 
Vol 10, No 2 (2015) Komposisi Kimia dan Beberapa Sifat Fungsional Protein Paru Sapi yang Diekstraksi Dengan Metode Alkali Abstract  PDF
Khotibul Umam Al Awwaly, Suharjono Triatmojo, Wayan Tunas Artama, Yuny Erwanto
 
Vol 10, No 1 (2015) Pengaruh Perlakuan Imbangan Garam dan Gula Terhadap Kualitas Dendeng Paru-Paru Sapi Abstract  PDF
Fadimas Pursudarsono, Djalal Rosyidi, Aris Sri Widati
 
Vol 16, No 1 (2021) Characteristics of Egg White Effervescent Tablet with Different Effervescent Mix Concentration Abstract  PDF
Zakiah Wulandari, D. R. Pamungkas, H. Hamasyah, B. N. Polii
 
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