Zobrazeno 1 - 10
of 14
pro vyhledávání: '"M. Tamasoleng"'
Publikováno v:
ZOOTEC. 42:181
Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh pengunaan larutan daun nangka (Artocarpus heterophyllus) terhadap kualitas telur ayam ras. Materi yang digunakan adalah telur ayam ras berumur 1 hari sebanyak 100 butir, daun nangka 400
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f2985b3f5fd5fa1956fe1bf40cba1d7
https://doi.org/10.35792/zot.42.1.2022.41528
https://doi.org/10.35792/zot.42.1.2022.41528
Publikováno v:
ZOOTEC; Vol 40, No 2 (2020); 615-625
PHYSICAL AND CHEMICAL QUALITY OF PINDANG EGGS USING GUAVA LEAVES (PSIDIUM GUAJAVA L) AND NACL SALT WITH DIFFERENT CONCENTRATIONS. This study aims to determine the physical and chemical quality of pindang eggs using guava leaves and NaCl salt with dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9f8bf200adb199af812002c0bd585b4
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/29732
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/29732
Publikováno v:
ZOOTEC; Vol 40, No 1 (2020); 124-133
THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB ( Dioscorea alata ) . An experiment was done in order to determine the level of modified starch of purple uwi bulb ( Dioscorea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82f46ae7c141a9c7f272b8829b923904
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/26922
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/26922
Publikováno v:
ZOOTEC; Vol 41, No 1 (2021); 174-180
EFFECT OF USE OF GOROHO BANANA (Musa acuminate L) PEEL SOLUTION ON THE PHYSICAL CHARACTERISTICS OF PUREBRED CHICKEN EGGS. This study aims to evaluate the effect of the use of goroho banana peel solution on the physical characteristics of purebred chi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0360176352043afbd314ce20beb2ffe5
https://doi.org/10.35792/zot.41.1.2021.32537
https://doi.org/10.35792/zot.41.1.2021.32537
Publikováno v:
ZOOTEC; Vol 41, No 1 (2021); 89-96
THE EFFECT OF SUBSTITUTION OF SUGAR WITH SWEET CORN (Zea Mays L Sacchara) ON ORGANOLEPTIC PROPERTIES OF ICE CREAM. This study aims to determine the level of preference of panelists on ice cream by substituting sugar with sweet corn extract. This stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0adb473f5f3beb08b03971197ec7eee0
https://doi.org/10.35792/zot.41.1.2021.32012
https://doi.org/10.35792/zot.41.1.2021.32012
Autor:
Afriza Yelnetty, M. Tamasoleng
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 247:012052
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db928d0f019c855a7b380057003fd443
https://doi.org/10.1088/1755-1315/247/1/012052
https://doi.org/10.1088/1755-1315/247/1/012052
Publikováno v:
ZOOTEC; Vol 36, No 1 (2016); 69-76
CHARACTERISTICS OF ICE CREAM USING STARTER OF PROBIOTIC BACTERIA Streptococus thermophilus and Lactobacillus acidophilus . This study aimed to determine the effect of the use of probiotic bacteria, namely Streptococcus thermophilus and Lactobacillus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a7470fa770b3d69733ea5127ab45fd5
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/9481
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/9481
Publikováno v:
ZOOTEC; Vol 38, No 1 (2018); 123-130
UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e0fa332c4f68a943cc767c2533f3786
https://doi.org/10.35792/zot.38.1.2018.18565
https://doi.org/10.35792/zot.38.1.2018.18565
Publikováno v:
ZOOTEC; Vol 37, No 2 (2017); 286-293
THE UTILIZING OF RENNET ENZYMES and Lactobacillus plantarum YN 1.3 BACTERIA ON SENSORY CHARACTERISTICS OF CHEESE. This research aims to determine the utilizing of rennet enzymes and Lactobacillus plantarum YN 1.3 bacteria on sensory characteristics o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f58b9001e165d6f797cb9af97e52946
https://doi.org/10.35792/zot.37.2.2017.16068
https://doi.org/10.35792/zot.37.2.2017.16068
Publikováno v:
ZOOTEC; Vol 35, No 1 (2015); 117-130
EVALUATION OF WATER CONTENT, pH AND BACTERIA COLONY OF RED PORK PRODUCT IN MANADO CITY. Red pork is a processing productmeat preferred by consummers in Manado due to specific taste. On the other hand this product was sold at the cafeteria in differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::606935cac83f92374094f8b696de2952
https://doi.org/10.35792/zot.35.1.2015.7108
https://doi.org/10.35792/zot.35.1.2015.7108