Zobrazeno 1 - 6
of 6
pro vyhledávání: '"J. K. Negara"'
Autor:
R. R. S. Wihansah, M. Yusuf, M. Arifin, A. Y. Oktaviana, Rifkhan Rifkhan, J. K. Negara, A. K. Sio
Publikováno v:
Jurnal Sain Peternakan Indonesia, Vol 13, Iss 1, Pp 29-35 (2018)
Setiap makhluk hidup termasuk bakteri memiliki kemampuan untuk beradaptasi pada kondisi lingkungan yang tidak sesuai dengan zona nyamannya. Penelitian ini bertujuan untuk melihat respon bakteri E.coli terhadap kondisi asam atau pH rendah sebagai bent
Externí odkaz:
https://doaj.org/article/c883a0a7bb1e48b6839452c6506772cd
Publikováno v:
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan. 9:36-41
Whey from cheese is still underutilized in Indonesia which has the potential to cause environmentalpollution. One alternative to whey processing is to make a fermented whey drink with the additionof date palm juice as a mixture. Dates juice is expect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6c18ab584f39f8fe739be7d14c78951
https://doi.org/10.29244/jipthp.9.1.36-41
https://doi.org/10.29244/jipthp.9.1.36-41
Autor:
M. Yusuf, J. K. Negara, Muhammad Arifin, Adni Oktaviana, R. R. S. Wihansah, A. K. Sio, Rifkhan Rifkhan
Publikováno v:
Jurnal Sain Peternakan Indonesia, Vol 13, Iss 1, Pp 29-35 (2018)
Setiap makhluk hidup termasuk bakteri memiliki kemampuan untuk beradaptasi pada kondisi lingkungan yang tidak sesuai dengan zona nyamannya. Penelitian ini bertujuan untuk melihat respon bakteri E.coli terhadap kondisi asam atau pH rendah sebagai bent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cc37fc71e37945833393acc7b467a49
https://doi.org/10.31186/jspi.id.13.1.29-35
https://doi.org/10.31186/jspi.id.13.1.29-35
Autor:
Rifkhan Rifkhan, R. R. S. Wihansah, J. K. Negara, Adni Oktaviana, Muhammad Arifin, A. K. Sio, Muhammad Yusuf
Publikováno v:
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan. 4:291-295
The aim of this study was to determine the physical, chemistry, and microbiological quality of goat’s milk collected from morning and afternoon milking. A total of 3 of crossbred goat (PE) milk were used in this study. These samples were analyzed f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78ee2ba407adb56e8474a1f8d7bf4cec
https://doi.org/10.29244/jipthp.4.2.291-295
https://doi.org/10.29244/jipthp.4.2.291-295
Autor:
A. K. Sio, Adni Oktaviana, J. K. Negara, Muhammad Yusuf, Muhammad Arifin, R. R. S. Wihansah, Rifkhan Rifkhan
Publikováno v:
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan. 4:296-299
This study aimed to evaluate the quality of physical, microbiological and organoleptic chicken sausage around on campus IPB, Bogor to evaluate its feasibility. Chicken sausage samples obtained from two groups of different markets, namely supermarket
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2aa2c1b3bde0329e73cc8716a84bec0d
https://doi.org/10.29244/jipthp.4.2.296-299
https://doi.org/10.29244/jipthp.4.2.296-299
Autor:
Muhammad Yusuf, A. K. Sio, Adni Oktaviana, R. R. S. Wihansah, Muhammad Arifin, J. K. Negara, Rifkhan Rifkhan
Publikováno v:
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan. 4:286-290
This study was conducted to determine the contamination of microorganisms, pH, water activity (a w ), as well as sensory tests (color, aroma, flavor, and texture) with the presentation of different cheeses. This research was conducted in an Laborator
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f8feedcc878d18f7abb133143dd984a
https://doi.org/10.29244/jipthp.4.2.286-290
https://doi.org/10.29244/jipthp.4.2.286-290