Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Dyah Wahyuni"'
Publikováno v:
Jurnal Agripet, Vol 24, Iss 2, Pp 172-181 (2024)
This study aimed to improve the quality of KUB chicken eggs and meat through dietary supplementation. Fifty KUB chickens, aged three months, were reared for three months. The treatments were as follows: P0 (control) = basal ration (BR), P1 = BR + 0.4
Externí odkaz:
https://doaj.org/article/ec24f82b378b4fa5b3bf2fff1079d84d
Publikováno v:
Jurnal Ilmu Peternakan dan Veteriner Tropis, Vol 11, Iss 1, Pp 55 – 59-55 – 59 (2021)
Abstract This research evaluated wuluh starfruit (Averrhoa bilimbi L) solution as a marinade on the sensory quality of goat meat. This research was designed using the Completely Randomized Design (CRD) which consisted of 4 treatments: 0, 30, 60, and
Externí odkaz:
https://doaj.org/article/830f247bff31415ba9d3d50362cd3d1d
Publikováno v:
Buletin Peternakan, Vol 43, Iss 2 (2019)
This study aims to determine the effect of immersing in duku fruit peel solution on physicochemical and microbiological quality of Pegagan duck eggs during storage at room temperature. This study used a complete randomized design (CRD) with a 5x3 fac
Externí odkaz:
https://doaj.org/article/b335658872dc47bba6e15e6da17eeb11
Publikováno v:
Buletin Peternakan, Vol 42, Iss 2 (2018)
The aim of this research was to investigate the quality of physicochemistry and microbiology of Pegagan duck meat preserved with various concentrations of liquid smoke and storage time. This study used a complete randomized design (CRD) with a 4x2 fa
Externí odkaz:
https://doaj.org/article/b7f6aa52f4594639a0ee46a96da137cc
Publikováno v:
Buletin Peternakan, Vol 36, Iss 3, Pp 181-192 (2013)
Penelitian ini bertujuan untuk mengetahui pengaruh angkak sebagai pewarna alami dengan kombinasi filler terhadap kualitas kimia, fisik, mikrostruktur dan sensoris sosis sapi. Angkak yang digunakan dalam bentuk bubuk dengan level 0; 0,1; 0,2 dan 0,3%
Externí odkaz:
https://doaj.org/article/ee67a1c8f4f845a0a719d095d9a8b843
Publikováno v:
Jurnal Peternakan Sriwijaya. 8:14-20
Tujuan dari penelitian ini adalah untuk mengetahui kualitas sensoris daging kambing yang dimarinasi menggunakan larutan mentimun menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Perlakuan terdiri dari kontrol, larutan mentimun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f929e43302829c6c4d1f7d9f3aff1b1
https://doi.org/10.33230/jps.8.1.2019.9173
https://doi.org/10.33230/jps.8.1.2019.9173
Publikováno v:
Jurnal Ilmu Peternakan dan Veteriner Tropis, Vol 11, Iss 1, Pp 55 – 59-55 – 59 (2021)
This research evaluated wuluh starfruit (Averrhoa bilimbi L) solution as a marinade on the sensory quality of goat meat. This research was designed using the Completely Randomized Design (CRD) which consisted of 4 treatments: 0, 30, 60, and 90% wuluh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02e590b41e77371a84f56799c0aa26db
https://journal.fapetunipa.ac.id/index.php/JIPVET/article/view/137
https://journal.fapetunipa.ac.id/index.php/JIPVET/article/view/137
Publikováno v:
Jurnal Peternakan Sriwijaya. 7
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh air kelapa sebagai bahan rendaman daging terhadap kualitas fisiknya. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Perlakuan terdiri dari kontrol (P0), p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ee175f7c49208eeba5bc139cabd5461
https://doi.org/10.33230/jps.7.2.2018.7471
https://doi.org/10.33230/jps.7.2.2018.7471
Publikováno v:
Jurnal Ilmiah Teknik Industri, Vol 14, Iss 2, Pp 142-152 (2016)
Depression or mental stress is not happen to adults only. Children and adolescents may also experience depression. About 5 percent of children and adolescents in Indonesia suffer depression. Depression prevalent in schools and in their families. Beha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::48ed9d63efd8dc7ab03bcf23d124aae9
http://journals.ums.ac.id/index.php/jiti/article/view/998
http://journals.ums.ac.id/index.php/jiti/article/view/998
Publikováno v:
Buletin Peternakan, Vol 42, Iss 2 (2018)
Buletin Peternakan; Vol 42, No 2 (2018): BULETIN PETERNAKAN VOL. 42 (2) MAY 2018
Buletin Peternakan; Vol 42, No 2 (2018): BULETIN PETERNAKAN VOL. 42 (2) MAY 2018
The aim of this research was to investigate the quality of physicochemistry and microbiology of Pegagan duck meat preserved with various concentrations of liquid smoke and storage time. This study used a complete randomized design (CRD) with a 4x2 fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b6ed1e4870d360040c468aa91919525
https://jurnal.ugm.ac.id/buletinpeternakan/article/view/30385
https://jurnal.ugm.ac.id/buletinpeternakan/article/view/30385