Zobrazeno 1 - 10
of 112
pro vyhledávání: '"I Arief"'
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 3, Pp 220-226 (2024)
Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary
Externí odkaz:
https://doaj.org/article/07ecc1ca9ea34359b8525a6f081e3251
Autor:
M. F. Amin, C. Sumantri, I. I. Arief, A. Jayanegara, K. Listyarini, R. S. Harahap, A. Gunawan
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 49, Iss 2, Pp 125-134 (2024)
Fatty acid content and carcass characteristics are two meat quality traits consumers choose to ob tain healthy and high-quality lamb. Genetic improvement of fatty acid content and carcass characteris tics in sheep is important to increase the public
Externí odkaz:
https://doaj.org/article/ad0623e594684458aad5cf72e14d2c77
Publikováno v:
Tropical Animal Science Journal, Vol 47, Iss 2 (2024)
Yogurt is one example of a functional food that can improve health and reduce the risk of diseases. Certain ingredients, such as probiotic bacteria and roselle extract, are added to yogurt to enhance its benefits. The utilized probiotic, Lactobacillu
Externí odkaz:
https://doaj.org/article/c1d73c38b0814417aae3c9c2a2f31af2
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 48, Iss 2, Pp 113-125 (2023)
This study aimed to analyze the physical, chemical, and microbiological properties of applying an antibacterial water filter made from zeolite composites in laying hens. This study used a completely randomized design with a factorial pattern with 2 f
Externí odkaz:
https://doaj.org/article/2a6f2866453b460294c848563e88a541
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 46, Iss 2, Pp 173-184 (2021)
Plantaricin IIA-1A5 is a bacteriocin produced by Lactobacillus plantarum IIA-1A5 which is isolated from Indonesian beef, and it inhibits activity of Gram negative and positive pathogenic bacteria. However, preparation of the antibacterial agent for f
Externí odkaz:
https://doaj.org/article/3f700b6f2a28424ab9053ee300bca161
Publikováno v:
Jurnal Sain Peternakan Indonesia, Vol 15, Iss 1, Pp 84-90 (2020)
Pompa proton, yang dapat diaktifkan oleh senyawa gula, diketahui terlibat dalam adaptasi pH rendah di berbagai bakteri. Kami telah mengkonfirmasi sebelumnya bahwa E. coli juga dikenal menggunakan pompa untuk adaptasinya pada pH rendah. Namun demikian
Externí odkaz:
https://doaj.org/article/06030041b6f14b88961a86895bbc7588
Publikováno v:
Tropical Animal Science Journal, Vol 44, Iss 4 (2021)
Genome sequence of Indonesian probiotic of Lactobacillus plantarum II1A5 contains a gene encoding a proteolytic subunit of caseinolytic protease, designated as ClpP_LP. This study aims to express the Clp gene heterological and apply its proteolytic a
Externí odkaz:
https://doaj.org/article/79dfb66d3d7943bd9d6ad16be03895a4
Publikováno v:
Media Peternakan, Vol 40, Iss 3, Pp 202-209 (2017)
This research was aimed to analyze the characteristics of sie reuboh processed with the addition of palm vinegar and kaffir lime leaves with different concentrations to produce sie reuboh with a good quality and to maintain the stability of its quali
Externí odkaz:
https://doaj.org/article/f87222b18e5d42dd9f98e1f32f2482c1
Publikováno v:
Media Peternakan, Vol 40, Iss 2, Pp 136-142 (2017)
Lactobacillus fermentum strains were successfully isolated from dangke which was a fresh cheese-like product originating from Enrekang, South Sulawesi Province, Indonesia. In addition, Lactobacillus plantarum and Lactobacillus acidophillus were isola
Externí odkaz:
https://doaj.org/article/d20ce9d098ad43f6a1a1905f2b630e8d
Publikováno v:
Media Peternakan, Vol 40, Iss 2, Pp 78-87 (2017)
The chicken growth hormone (GH) and its receptor (growth hormone receptor, GHR) play important roles in chicken performances due to their crucial functions in growth. The variations of GH and GHR genes were then thought to be associated with the vari
Externí odkaz:
https://doaj.org/article/266e2d59b7654acca6061ac91505606e