Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Aronal Arief PUTRA"'
Autor:
Aronal Arief Putra, Putri Amalia Sari, Sofia Ananda, Bagastra Khoosy Anakariksi, Khairunnisa Khairunnisa
Publikováno v:
Warta Pengabdian Andalas, Vol 31, Iss 3, Pp 611-619 (2024)
The extension of dairy products as a community service in Nagari Saniangbaka, X Koto Singkarak, Solok Regency was carried out. This project aimed to increase the knowledge and concern of school-age students about consuming dairy products. This projec
Externí odkaz:
https://doaj.org/article/a7f3953a69ea4ee4b2c94336db98792a
Publikováno v:
Jurnal Hilirisasi IPTEKS, Vol 1, Iss 3.a, Pp 60-76 (2018)
Ilmu dan teknologi untuk masyarakat telah diaplikasikan di Kafe Rumah Susu yang terletak di jalan Kiayi Kamarulloh Kecamatan. Bukik Surungan Kota Padang Panjang. Seiring dengan perkembangan usaha, kafe rumah susu ini mengalami permasalahan dalam meru
Externí odkaz:
https://doaj.org/article/c002362d6fba4f2f9c2ef915dcf73a79
Publikováno v:
Walailak Journal of Science and Technology, Vol 16, Iss 7 (2017)
The effect of boiling, grilling, and microwaving until reaching temperature of 85 °C on culled Saanen goat meat was evaluated and compared to raw samples. Biceps femoris muscle was used to evaluate the effect of these heating methods on proximate co
Externí odkaz:
https://doaj.org/article/b86cc584cc6541c2804fde3c931a8eb6
Publikováno v:
Walailak Journal of Science and Technology, Vol 13, Iss 2 (2015)
The effect of carcass dressing via conventional-skinning and singeing on samples from legs and shoulders of the Boer crossbred goat was examined. After deboning and resizing from its primary cuts, proximate composition, total collagen, and some physi
Externí odkaz:
https://doaj.org/article/0f8e1244254e4794b991d44a7f4754e9
Publikováno v:
RAMBIDEUN : Jurnal Pengabdian Kepada Masyarakat. 6:80-87
This community service (PKM) activity aimed to increase the knowledge and skills of breeders in processing and preserving agricultural waste as a solution for feed security. The specific objective to be achieved was to increase livestock production t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91e1720c2754704061ff41cb0e4713fb
https://doi.org/10.51179/pkm.v6i1.1535
https://doi.org/10.51179/pkm.v6i1.1535
Karakteristik Daging Burger yang Diproduksi Menggunakan Tepung Sorgum, Tepung Talas dan Tepung Sukun
Publikováno v:
Journal of Livestock and Animal Health. 2:51-55
Aplikasi penggunaan lima persen bahan pengikat bebas gluten pada pembuatan daging burger telah dilakukan. Tepung sorgum, tepung talas, dan tepung sukun telah digunakan pada formulasi daging burger sebagai representasi tepung bebas gluten dan dibandin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::786bea7e39a9fccb48c45d95daa5ec4a
https://doi.org/10.32530/jlah.v2i2.171
https://doi.org/10.32530/jlah.v2i2.171
Publikováno v:
Journal of Livestock and Animal Health. 2:10-13
Pengaruh penambahan jus kulit buah naga merah (Hylocereus polyrhizus) terhadap kualitas jeli susu kambing telah diteliti. Jus tersebut disiapkan dengan menghomogenkan kulit buah naga merah dan air pada rasio 4:1. Berbagai jenis konsentrasi jus kulit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fcf0f52f1a8fc6d4acd0fad6c2ee9f0
https://doi.org/10.32530/jlah.v2i1.46
https://doi.org/10.32530/jlah.v2i1.46
Publikováno v:
Media Peternakan, Vol 40, Iss 2, Pp 128-135 (2017)
Potency of culled Saanen crossbred goat meat to replace the supply of yearling Boer crossbred goat meat was evaluated. Selected muscles from leg and shoulder cuts were analysed for their nutritional (proximate composition, collagen, amino acids, fatt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b0c78856e9dd90c3eb11a5f7ffdf307
https://doi.org/10.5398/medpet.2017.40.2.128
https://doi.org/10.5398/medpet.2017.40.2.128
Publikováno v:
Tropical Animal Science Journal, Vol 42, Iss 1 (2019)
The effects of ginger and pineapple juices on pH, color (L*, a*, b*), thiobarbituric acid reactive substances (TBARS), sensory intensity, and sensory preference of culled goat meat were determined.Completely randomized design (CRD) and randomized com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff9f8dd3a064ab970e33fa1c6bed2309
https://jli.journal.ipb.ac.id/index.php/tasj/article/view/22538
https://jli.journal.ipb.ac.id/index.php/tasj/article/view/22538
Publikováno v:
Walailak Journal of Science & Technology. 2016, Vol. 13 Issue 2, p101-116. 16p.