Zobrazeno 1 - 10
of 44
pro vyhledávání: '"A. M. Legowo"'
Publikováno v:
Jurnal Sain Peternakan Indonesia, Vol 16, Iss 4, Pp 354-361 (2021)
The purpose of this study was to determine the physical and organoleptic qualities of milk-based caramel with variations in the use of pineapple (Ananas comosus (L) Merr.). The design of this study used a completely randomized design (CRD) with five
Externí odkaz:
https://doaj.org/article/466f4f1a1f434222911e3ea12c0f2215
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 41, Iss 4, Pp 204-208 (2016)
The effect of andaliman fruit juice marination on the amounts of benzo (a) pyrene in charcoal grilled duck meat were investigated in this research. Completely randomized design was used to determine the effect of 4 treatments of andaliman fruit juice
Externí odkaz:
https://doaj.org/article/29cbe83cd878469984877ac226645135
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 6, Pp 855-861 (2015)
Lactobacillus plantarum is used for fermentation of fish products, meat and milk. However, the utilization of these bacteria in egg processing has not been done. This study was designed to evaluate the potential of fermented egg albumen as a function
Externí odkaz:
https://doaj.org/article/d0ef360c7c1845318bedf31efe362de2
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 37, Iss 2, Pp 97-102 (2012)
The aim of the study was to assess microbiological properties of beef sold in various meat shops in Semarang. There are five Indonesian goverment standard requirements to maintain the quality of beef sold in Indonesia markets, as follows: (1) total p
Externí odkaz:
https://doaj.org/article/beb3b53dd801477b927d112374a80567
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 36, Iss 3, Pp 166-170 (2011)
The study was carried out to investigate the effect of marination, performed by soaking of beef in garlic juice, on microbiological and physical properties. The study was committed to a completely randomized design, with 5 treatments, i.e.: T0 (unmar
Externí odkaz:
https://doaj.org/article/f83bcac88cde4abdb0a4a5baf4c42697
Publikováno v:
Jurnal Gizi dan Pangan. 17:115-122
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdf7b5c2082845cb005f2c3062c17c1f
https://doi.org/10.25182/jgp.2022.17.2.115-122
https://doi.org/10.25182/jgp.2022.17.2.115-122
Autor:
Nur Amala, Anang M Legowo, Achmad Zulfa Juniarto, Etika Ratna Noer, Ahmad Ni’matullah Al-Baarri
Publikováno v:
Jurnal Aisyah : Jurnal Ilmu Kesehatan. 7:851-856
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75ddc48198cb2a3ab1203e58d5303caf
https://doi.org/10.30604/jika.v7i3.1162
https://doi.org/10.30604/jika.v7i3.1162
Publikováno v:
Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition, Vol 4, Iss 1, Pp 55-62 (2016)
Backround: Bread was a carbohydrate source’s food, was made from wheat flour. Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch. Collaboration cassava flourwith tempeh flour
Externí odkaz:
https://doaj.org/article/f9c64f9829654b11951720626b64ef4f
Publikováno v:
Journal of Nutrition College. 10:321-327
Latar belakang: Tulang ikan bandeng merupakan limbah dari industri perikanan yang belum bisa dimanfaatkan dengan baik serta berpotensi mencemari lingkungan. Tulang ikan bandeng mengandung mineral yang tinggi, terutama mineral kalsium. Kandungan kalsi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74fe4eed7b8414662ed40b752c928e8b
https://doi.org/10.14710/jnc.v10i4.29960
https://doi.org/10.14710/jnc.v10i4.29960
Publikováno v:
THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21e3bb08b303eb0ae77f0db595b99289
https://doi.org/10.1063/5.0106741
https://doi.org/10.1063/5.0106741