Výsledky vyhledávání - "Rumondor, D."

Akademický článek

PHYSICAL-CHEMICAL PROPERTIES OF REJECTED DUCK NUGGETS GIVEN PROVIT A1 COMMEAL AS A FILLER.

Autor: Ma'ruf, W.¹, Rumondor, D. B. J.¹ dellyrumondor@unsrat.ac.id, Komansilan, S.¹, Manangkot, H.¹

Publikováno v: Animal & Food Sciences Journal Iaşi. 2023, Vol. 79 Issue 3, p64-70. 7p.

Akademický článek

Antioxidant and physico-chemical activity of dry sausage laying chicken meat with addition of number as curing materials.

Autor: Rumondor, D B J, Tamasoleng, M, Tinangon, R, Manangkot, H, Ratulangi, F, Sembor, S

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1341 Issue 1, p1-5, 5p

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Akademický článek

Antioxidant activity and viability Lactobacillus acidophilus synbiotic yogurt with the addition of white oyster mushroom (Pleurotus ostreatus) extract.

Autor: Sakul, S., Komansilan, S., Tamasoleng, M., Rumondor, D., Hadju, R.

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1341 Issue 1, p1-6, 6p

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Akademický článek

Characteristics of amilose and amilopectin content of reject duck nuggets using provit A1 corn flour as filling material.

Autor: Ma'ruf, W, Rumondor, D B J, Komansilan, S, Sakul, S, Tangkere, E

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1341 Issue 1, p1-4, 4p

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Akademický článek

The Effect of the Use of Durian Seed Flour (Durio zibethinus Murr) as a Filler on the Physiochemical and Microbiology of Salami.

Autor: Sembor, S. M., Liwe, H., Lontaan, N. N., Rumondor, D. R. B., Wuntu, N. L.

Publikováno v: Asian Journal of Dairy & Food Research; Mar2024, Vol. 43 Issue 1, p25-31, 7p

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Akademický článek

PHYSICAL-CHEMICAL AND SENSORY PROPERTIES OF FLOSS SPENT LAYING HENS MEAT COOKED WITH DIFFERENT LEVEL OF COCONUT WATER.

Autor: Tamasoleng, M., Tinangon, R. M., Sakul, S. E., Rumondor, D. B. J., Tangkere, E. S., Sembor, S. M., Manangkot, H. J.

Publikováno v: Animal & Food Sciences Journal Iaşi; 2023, Vol. 79 Issue 3, p140-146, 7p

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PERUBAHAN FISIK SOSIS DAGING AYAM AFKIR DENGAN PENAMBAHAN ANGKAK SEBAGAI BAHAN KURING

Autor: Rumondor, D., Tinangon, R., Paath, J., Tamasoleng, M., Hadju, R.

Publikováno v: Jurnal Teknologi Pertanian (Agricultural Technology Journal; Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)

This study examines the potential of Angkak as a binding compoundin the process of making chicken sausages that are rejected as curingingredients. These physical tests include water binding capacity, pH andcooking losses. The design was carried out i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=ejournunsrat::d4f4aec6c260aefb2ae2d9ff50bc7647
https://ejournal.unsrat.ac.id/index.php/teta/article/view/23246

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PENGARUH PENGUNAAN PERASAN JERUK NIPIS (Citrus aurantifolia S.) TERHADAP MUTU ORGANOLEPTIK SATE DAGING KAMBING

Autor: Konuti, Rian, Ratulangi, F. S., Rompis, J. E. G., Rumondor, D. B. J.

Publikováno v: ZOOTEC; Vol 38, No 1 (2018); 114-122

THE EFFECT OF LIME ((Citrus aurantifolia S.) JUICE LEVELS ON THE ORGANOLEPTIC QUALITY OF GOAT MEAT SATAY. The aim of this research is to know the effect of lime juice levels on the organoleptic quality of goat meat satay. Material used on this resear

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=ejournunsrat::5a51ea2495d040eb21aa0b592a1ecb5a
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/18545

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