Zobrazeno 1 - 5
of 5
pro vyhledávání: '"M. E Sawitri"'
Publikováno v:
Jurnal Ternak Tropika, Vol 12, Iss 1, Pp 63-71 (2012)
ABSTRAK Penelitian bertujuan untuk mengetahui penggunaan alginat dalam amobilisasi papain, mengetahui suhu dan pH yang sesuai pada hidrolisis protein daging cakar ayam dengan papain amobil serta kualitas kecap cakar ayam (pH, total gula dan warna) y
Externí odkaz:
https://doaj.org/article/d18adc417a7a4146ac35124c23eb9a5d
Autor:
M. E Sawitri
Publikováno v:
Jurnal Ternak Tropika, Vol 12, Iss 1, Pp 15-21 (2012)
ABSTRAK Tujuan penelitian untuk mengkaji kualitas kefir susu kambing yang telah diberi perlakuan penggunaan ekstrak susu kedelai ditinjau dari nilai pH, viskositas, kadar protein,kadar lemak dan kadar isoflavon. Hasil penelitian diharapkan dapat mem
Externí odkaz:
https://doaj.org/article/144ef23bbe6b4c41a52548ec2661e30c
Publikováno v:
Asian Food Science Journal. 22:9-18
Aims: The purpose of this research was to study the quality of yogurt symbiotic fortified with Bawang Dayak (Eleutherine palmifolia) extract. Study Design: This research used Completely Randomized Design (CRD) experimental method and consist of 4 tre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e879b18b6400adae872509a263461c4
https://doi.org/10.9734/afsj/2023/v22i2617
https://doi.org/10.9734/afsj/2023/v22i2617
Publikováno v:
Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner 2019.
Andrographis paniculata, Nees mengandung zat aktif saponin dan tanin berpotensi sebagai antelmintika, dan andrographolid mempunyai aktivitas imunomodulator. Penelitian ini bertujuan menganalisa dan mengevaluasi potensi ekstrak etanol Andrographis pan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3716739114b09caba1a60834106be014
https://doi.org/10.14334/pros.semnas.tpv-2019-p.435-443
https://doi.org/10.14334/pros.semnas.tpv-2019-p.435-443
Publikováno v:
Jurnal Ilmu-Ilmu Peternakan, Vol 20, Iss 1, Pp 31-37 (2010)
The objectives of this research were to determine effect of substitution level of skim milk powder with whey powder on the quality of soft frozen ice cream and as an information for practician and industry related the research product. The materials
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::d90be5da4c0a00b91760d271407f7c94
http://jiip.ub.ac.id/index.php/jiip/article/view/159
http://jiip.ub.ac.id/index.php/jiip/article/view/159