Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Dedes Amertaningtyas"'
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 2, Pp 111-119 (2023)
The study aims to determine the effect of using corn flour and sago flour on chicken liver nuggets and beef liver nuggets in terms of physicochemical and organoleptic quality. The materials used in the study were chicken liver, beef liver, sago flour
Externí odkaz:
https://doaj.org/article/32fdcbebcb334984a5121162a698b57a
Publikováno v:
Jurnal Ilmu-Ilmu Peternakan, Vol 33, Iss 3 (2023)
Tomato peel is an industrial waste product from tomato vegetables that has not been utilized properly. Industrial waste that has not been utilized will harm the environment. Tomato peel is a source of natural food coloring, antioxidants, and a source
Externí odkaz:
https://doaj.org/article/6dd86c472e5a42ab9c6456be3c37ddf2
Publikováno v:
Jurnal Ilmu-Ilmu Peternakan, Vol 33, Iss 1 (2023)
Chicken patties are one of the processed products that have a low fiber content and pale color, and are easily rancid because there are no added preservatives. This study aimed to determine the physicochemical and microstructural qualities of chicken
Externí odkaz:
https://doaj.org/article/a7e922933a4844f687efe3a86a89eb4b
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 1 (2023)
Chicken nuggets are a popular product among the public, but because of the relatively high price, not all people can consume them. The development of innovation in processed nugget products is increasingly diverse, such as using chicken liver added s
Externí odkaz:
https://doaj.org/article/dd981a289a374e69a1720d466b060920
Autor:
Aris Sri Widati, Mustakim Mustakim, Eny Sri Widyastuti, Herly Evanuarini, Dedes Amertaningtyas, Mulia Winirsya Apriliyani
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 1, Pp 27-33 (2022)
The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials. The method used is a laboratory exper
Externí odkaz:
https://doaj.org/article/435fa0a7f85a47d59677745bec741e9f
Autor:
Nurul Isnaini, Dedes Amertaningtyas, Hanief Eko Sulistyo, Artharini Irsyammawati, Faizal Andri
Publikováno v:
Jurnal Kedokteran Hewan, Vol 16, Iss 2 (2022)
The purpose of this current study was to evaluate the influence of nutritional flushing on body morphometrics of female breeding goats. This study used 32 local female goats or does with an average age of 3.28±1.08 years and an average body weight o
Externí odkaz:
https://doaj.org/article/7a7105022f73487a8acad95e98542d73
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 3, Pp 172-182 (2020)
Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion. One alternative is the addition
Externí odkaz:
https://doaj.org/article/4136b6d8566f4c7787b52571059a63e4
Autor:
Dedes Amertaningtyas, Masdiana Ch. Padaga, Manik Eirry Sawitri, Abdul Manab, Khothibul Umam Al-Awwaly
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 6, Iss 1, Pp 1-6 (2014)
This objective of this researchwas to compare the different technique of fur picking (liming and boiling) inthe quality rambak cracker from rabbit skin on water content and swelling power.Materials of this research were 20 drying rabbit skin 5 – 6
Externí odkaz:
https://doaj.org/article/31b8793775934090a2d0ab0d26995d79
Autor:
Dedes Amertaningtyas
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 8, Iss 2, Pp 27-31 (2014)
The purposes of this study were to determine the physical quality of beef sold by traders fresh beef such as water content, pH, water holding capacity (WHC), cooking loss or shrinkage cooking and texture or tenderness. The research material was five
Externí odkaz:
https://doaj.org/article/4ef4767409534a53b6fa33ef97ae8fc9
Autor:
Dedes Amertaningtyas, Imam Thohari, Purwadi Purwadi, Lilik Eka Radiati, Djalal Rosyidi, Firman Jaya
Publikováno v:
Jurnal Ilmu-Ilmu Peternakan, Vol 24, Iss 2, Pp 1-7 (2014)
The purpose of this study was to determine effect of lime concentration in the gelatin manufacture from goat skins in terms of physico-chemical and to determine the best lime concentration that can be used for gelatin manufacture from goat skin. The
Externí odkaz:
https://doaj.org/article/ed989135fec0464badfe54e8929c3803