Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Nurliyani Nurliyani"'
Autor:
Sri Hidanah, Emy Koestanti Sabdoningrum, Sri Chusniati, Nurliyani Nurliyani, Aswin Rafif Khairullah, Nazri Nayan
Publikováno v:
Jurnal Medik Veteriner, Vol 6, Iss 3, Pp 48-54 (2023)
Providing sufficient and high-quality eggs plays an essential role in accommodating food safety and food security for consumers. The purpose of this study was to determine the effect of Phyllanthus niruri and Andrographis paniculata extracts on egg y
Externí odkaz:
https://doaj.org/article/ff4722e955d147089564ae4b83638c1e
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 6, Iss 3, Pp 280-291 (2023)
This study aimed to improve the functional quality of goat-milk kefir by adding secang wood extract. The initial stage of the research was the extraction of secang wood using distilled water. Kefir is made by mixing secang wood extract and pasteurize
Externí odkaz:
https://doaj.org/article/80f262f78a284100a713db72e7049b24
Publikováno v:
Jurnal Sain Peternakan Indonesia, Vol 18, Iss 1, Pp 27-33 (2023)
White egg contains the most significant protein source that has been explored to give more benefit for health purposes. This study evaluated the potential of antibacterial and antioxidant activity of white egg protein hydrolysate extracted from Indon
Externí odkaz:
https://doaj.org/article/4ccd60ea8e0444da98b717f6748bf0ce
Publikováno v:
Jurnal Ilmu-Ilmu Peternakan, Vol 32, Iss 1, Pp 22-34 (2022)
Cured egg yolk cookies is one of the processed egg products containing egg yolk which has been curing with salt and sugar. The purpose of this study was to evaluation of physical, chemical, microbiological and sensory quality of cured egg yolk cookie
Externí odkaz:
https://doaj.org/article/0025b8af105d4f5594281902e068268c
Publikováno v:
AIMS Microbiology, Vol 8, Iss 2, Pp 138-152 (2022)
This study evaluated the ability of two strains of bacterial starter cultures, Lactobacillus casei AP (AP) and Lactobacillus casei AG (AG), to produce exopolysaccharides (EPSs). First, the physicochemical properties of the fermented milk produced by
Externí odkaz:
https://doaj.org/article/0854bcfe43084f1c8de931b4879bba11
Publikováno v:
Veterinary World, Vol 15, Iss 1, Pp 173-181 (2022)
Background and Aim: Kefir, a natural probiotic containing bacteria and yeast, is a fermented milk product, whereas glucomannan from porang tuber (Amorphophallus oncophyllus) is prebiotic in vivo. Simvastatin is a potent lipid-lowering statin that can
Externí odkaz:
https://doaj.org/article/b3e643fd50474c72a2f728996e2c2f8a
Autor:
Dellen Naomi Matulessy, Yuny Erwanto, Nurliyani Nurliyani, Edi Suryanto, Mohammad Zainal Abidin, Thoyib Rohman Hakim
Publikováno v:
Veterinary World, Vol 14, Iss 9, Pp 2397-2409 (2021)
Background and Aim: Gelatin is a dissolved protein that results from partial extraction of collagen, commonly from pig and bovine skin. There was no study on gelatin production from Kacang goat bones through enzymatic extraction. This study aimed to
Externí odkaz:
https://doaj.org/article/530e50b77cfe4c9e9df441aab5a074ce
Autor:
Rina Wahyuningsih, Rusman Rusman, Nurliyani Nurliyani, Abdul Rohman, Nanung Agus Fitriyanto, Yuny Erwanto
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 16, Iss 2, Pp 75-83 (2021)
Collagen have been interesting material for many utilization such as food, pharmaceutical and cosmetic in various products and target administration, consequently collagen should be prepared as well as type of application. The objective of this resea
Externí odkaz:
https://doaj.org/article/0633420b28414a9e8143c87f4c1fe6aa
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 16, Iss 1, Pp 11-20 (2021)
Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the s
Externí odkaz:
https://doaj.org/article/0f13ae61d8e34399bda6b3ad636cc149
Publikováno v:
Buletin Peternakan, Vol 45, Iss 1, Pp 47-55 (2021)
Kefir is one of milk products, produced by the addition of bacteria and yeast-containing kefir starter. This study aimed to evaluate the microbial characteristic, antibacterial activity, chemical and physical characteristics, antioxidant activity, an
Externí odkaz:
https://doaj.org/article/5025677f2d494e8c93d7c9fe5a6af039