Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Heri Armadianto"'
Autor:
Geertruida Margareth Sipahelut, Heri Armadianto, Yakob R. Noach, Agustinus R. Riwu, Sutan Y.F. Dillak, Junius Rede Lae Riwu
Publikováno v:
Jurnal Ilmu Peternakan dan Veteriner Tropis, Vol 11, Iss 2, Pp 125 – 131-125 – 131 (2021)
The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sen
Externí odkaz:
https://doaj.org/article/b5e3f594707c4938bf9e9b06ffb71caf
Publikováno v:
Journal of Tropical Animal Science and Technology. 5:7-16
This research aims to determine the effect of the use of papain as a coagulant on physical and organoleptic of fried milk made of cows milk. The Completely Randomized Design (CRD) with 4 treatments and 4 replication was applied in this experiment. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2baec9d2b2696eff4237b3182dd20493
https://doi.org/10.32938/jtast.v5i1.3874
https://doi.org/10.32938/jtast.v5i1.3874
Publikováno v:
JAS. 8:17-20
Penelitian ini bertujuan untuk mengetahui kualitas dendeng yang diolah dari daging Sapi Ongole betina afkir yang diberi madu dan beberapa jenis gula. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) 4 x 4 dengan 4 perlakuan yang terdiri d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bf1a7f40c1233c650265602c365523f
https://doi.org/10.32938/ja.v8i1.3619
https://doi.org/10.32938/ja.v8i1.3619
Publikováno v:
JURNAL NUKLEUS PETERNAKAN; Vol 9 No 1 (2022): Juni; 113-117
Using of Curcuma zedoaria in food processing because of the presence of bioactive compounds such as: phenols, flavonoids and tannins which act as antimicrobials. The purposs of this experiment were to evaluate the effect of adding Curcuma zedoaria on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07a1e3750505ef595331a0f7b6923918
https://ejurnal.undana.ac.id/index.php/nukleus/article/view/6736
https://ejurnal.undana.ac.id/index.php/nukleus/article/view/6736
Publikováno v:
Journal of Tropical Animal Science and Technology. 3:10-20
The purpose of this study was to determine the effect of boiling time on the chemical, organoleptic properties of pork skin crackers. The materials used in this study were pork skin, lime solution, seasonings and cooking oil. The design used was a co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cae9c319dd355dba31c0d4411e2887b
https://doi.org/10.32938/jtast.v3i1.884
https://doi.org/10.32938/jtast.v3i1.884
Autor:
Sutan Y.F.G. Dillak, Agustinus R. Riwu, Yakob Robert Noach, Geertruida Margareth Sipahelut, Heri Armadianto, Junius Rede Lae Riwu
Publikováno v:
Jurnal Ilmu Peternakan dan Veteriner Tropis, Vol 11, Iss 2, Pp 125 – 131-125 – 131 (2021)
The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b81e7c9bc071b6bbbe0c8000b9ffa29b
https://doi.org/10.46549/jipvet.v11i2.148
https://doi.org/10.46549/jipvet.v11i2.148
Publikováno v:
Jurnal Veteriner. 20:93
Dimethyl Sulfoxide (DMSO) is one type of cryoprotectant which has a low molecular weight so that it is easier to enter cells when cryopreservation. The purpose of this study was to explore the optimal concentration of DMSO in modified coconut water (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f67f8cab0093d2e6eb40a643ffca4242
https://doi.org/10.19087/jveteriner.2019.20.1.93
https://doi.org/10.19087/jveteriner.2019.20.1.93