Design and Performance Test of Specific Primers to Detect Bovine DNA Fragments using Multiplex PCR Technique for Halal Authentification

Autor: Joni Kusnadi, Kevin Hohn Hernandi, Khotibul Umam Al-Awwaly, Estri Laras Arumingtyas, Hilda Maghfirotu Hakiki, Nur Istianah

Publikováno v: Indonesian Journal of Halal Research, Vol 4, Iss 2, Pp 45-52 (2022)

Adulterating meat products with several species, including non-halal species, is often found in commercial products. This study aims to design and validate the Cytochrome c oxidase subunit I (CO1) primers to detect the non-halal species. A pair of sp

Externí odkaz: https://doaj.org/article/ccde93abf497462b917410924e9072fb

Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging

Autor: Ayunitasari Rachmawati, Imam Thohari, Khotibul Umam Al Awwaly, Mulia Winirsya Apriliyani

Publikováno v: Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 2, Pp 120-129 (2023)

The purpose of this study was to determine the best level of addition of cinnamon (Cinnamomum burmanii) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgari

Externí odkaz: https://doaj.org/article/2d2fa56ea5394eba9b8e369b0e3daaaf

Effect of pH on Clotting Properties from Moringa Oleifera Seeds with Focused Microwave-Assisted Soxhlet Extraction Method as Milk Coagulant

Autor: Aurelia Aprilianty, Rizqi Nuraini, Novia Pebriani, Gita Apriani, Abdul Manab, Khotibul Umam Al Awwaly, null Mustakim, Ria Dewi Andriani

Publikováno v: Advances in Biological Sciences Research ISBN: 9789464631159

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::37499601f31a8c1215f1a54ac7e55252
https://doi.org/10.2991/978-94-6463-116-6_49

Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning

Autor: Lita Umaya, Khotibul Umam Al Awwaly, Mustakim Mustakim, Aris Sri Widati

Publikováno v: Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 12, Iss 1, Pp 29-38 (2017)
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 10, Iss 2, Pp 36-45 (2017)

The purpose of this study was to find out the effect of ducks yolk and formic acid in fat liquoring process of the tanned skin. The materials used in this study were 30 pieces of 7 weeks of broiler chicken shank. The study was carried out using compl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa6b1cae4fb5304e4e1635391f00812e
http://jitek.ub.ac.id/index.php/jitek/article/view/265

Pembuatan keju dengan menggunakan enzim renin Mucor pusillus amobil

Autor: Mustakim Mustakim, R. F. Muarifah, Khotibul Umam Al Awwaly

Publikováno v: Jurnal Ilmu-Ilmu Peternakan, Vol 19, Iss 2, Pp 137-149 (2012)

This study was aimed to understand the goog condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M. pusillus was produced using corn starch as substrate, incubated at 37 0C for 116 hours. I

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::64ddf68c56ffaae366ae513f9f556be9
http://jiip.ub.ac.id/index.php/jiip/article/view/106