Zobrazeno 1 - 10
of 37
pro vyhledávání: '"I N. S. Miwada"'
Publikováno v:
Majalah Ilmiah Peternakan, Vol 26, Iss 1, Pp 14-19 (2023)
Milk tofu is a protein product made by adding acid compounds or enzymes to milk, one of which used by adding pineapple juice. This study aim to determine the physical characteristics and total bacteria of cow milk tofu. The design used in this study
Externí odkaz:
https://doaj.org/article/a7a45b94a6fe456da726ca72fa8f66ea
Publikováno v:
Majalah Ilmiah Peternakan, Vol 25, Iss 2, Pp 91-96 (2022)
Tujuan penelitian ini untuk mengetahui karakteristik kimia kefir susu sapi yang difermentasi dalam tempurung kelapa hijau muda (Cocos nucifera L. var. viridis Hassk). Penelitian dilaksanakan pada bulan Agustus sampai Oktober 2020 di Laboratorium Tekn
Externí odkaz:
https://doaj.org/article/24c86bf0efb34660938117f05b56e75f
Publikováno v:
Majalah Ilmiah Peternakan, Vol 25, Iss 2, Pp 61-66 (2022)
This research was conducted to determine the organoleptic quality of kefir incubated in light green coconut shells (Cocos nucifera L. var. viridis Hassk) with and without coconut meat, conducted from August to October 2020 at the Laboratory of Animal
Externí odkaz:
https://doaj.org/article/9bac8bb6a7cd4c4ebbdd90ada4dc9856
Publikováno v:
Majalah Ilmiah Peternakan, Vol 25, Iss 2, Pp 108-113 (2022)
This study aims to determine the effect of adding arabica ground coffee to the fermentation process on the orga- noleptic quality of cow’s milk kefir. The experimental design used was a completely randomized design (CRD) with five treatments and th
Externí odkaz:
https://doaj.org/article/c9cbb43300914de7b9352d71538c6db5
Publikováno v:
Majalah Ilmiah Peternakan, Vol 25, Iss 3, Pp 154-159 (2022)
This research was conducted with the aim of knowing the effect of using protein concentrate based on broiler farm waste (KPLA) in rations on weight loss and digestive organ weight. The research used a completely randomi- zed design (CRD) with three t
Externí odkaz:
https://doaj.org/article/63a17a5257394166b497695fe5d779a5
Publikováno v:
Majalah Ilmiah Peternakan, Vol 25, Iss 3, Pp 123-128 (2022)
The purpose of this study is to fine out the chemical characteristics of kefir cow’s milk fortified arabica ground coffee. The research was conducted in July to September 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty
Externí odkaz:
https://doaj.org/article/091f3c10d28046918647cbea4403f713
Publikováno v:
Majalah Ilmiah Peternakan, Vol 25, Iss 1, Pp 6-12 (2022)
This study aims to determine the concentration of clove powder (Syzygium aromaticum) in meat slimming and the effect of the characteristics of broiler meat. The research was conducted in November 2019 - January 2020 at the Laboratory of Animal Produc
Externí odkaz:
https://doaj.org/article/0b01002c1aa7493db9d10c597f768667
Publikováno v:
Majalah Ilmiah Peternakan, Vol 24, Iss 3, Pp 122-126 (2021)
This study aims to determine the response of the panelists after pasteurization of fresh cow’s milk fortified with yellow sweet potato extract through sensory testing. The research was conducted from June to August 2020 at the Laboratory of Animal
Externí odkaz:
https://doaj.org/article/0e82540d39484fb3877c0fcca142b558
Publikováno v:
Majalah Ilmiah Peternakan, Vol 24, Iss 1, Pp 24-29 (2021)
The study aims to identify characteristics of the yogurt being incubated in green coconut shell (Cocos nucifera L. var. viridis Hassk). It was conducted in March 2020 at the Laboratory of Animal Product Technology and Mic- robiology Faculty of Animal
Externí odkaz:
https://doaj.org/article/9496e70bbc774108abad7d728f816443
Publikováno v:
Majalah Ilmiah Peternakan, Vol 23, Iss 3, Pp 128-132 (2020)
Penelitian ini dilakukan untuk mengetahui hasil uji organoleptik yoghurt yang diinkubasi menggunakan inkubator berbeda. Penelitian ini dilaksanakan pada bulan Januari hingga Maret 2020 di Laboratorium Mikrobiologi dan Teknologi Hasil Ternak Fakultas
Externí odkaz:
https://doaj.org/article/c89ef3b4f8a24f9d86018db1a7232604