Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Soeparno Soeparno"'
Effect of Character Education to Entrepreneurial Readiness For Vocational High School (VHS) Students
Autor:
Supari Muslim, Ika Novia Nur Hidayati, Soeparno Soeparno, Umi Farida, Septian Rahman Hakim, Yeni Anistyasari, Argo Ciptono, Ismet Basuki
Publikováno v:
Indonesian Journal of Learning Education and Counseling, Vol 2, Iss 1, Pp 23-36 (2019)
The research objective is to determine the effect of character education on entrepreneurship readiness of Vocational High School students. research needs to be held. This research was conducted through a literature review of references and relevant r
Externí odkaz:
https://doaj.org/article/5015998d51534ebcb9e4064f6314533d
Publikováno v:
Buletin Peternakan, Vol 41, Iss 1, Pp 72-78 (2017)
Penelitian ini bertujuan untuk mengetahui kualitas karkas, marbling dan kandungan kolesterol daging serta komponen non karkas sapi Bali Jantan yang diberi pakan mengandung kulit buah kakao (KBK) fermentasi. Materi yang digunakan dalam penelitian ini
Externí odkaz:
https://doaj.org/article/a8931fe1f9d5427a8d1afe4508201a01
Publikováno v:
Buletin Peternakan, Vol 42, Iss 1 (2018)
The experiment was conducted to investigate carcass quality, non-carcass component and meat cholesterol content of Kacang goat fed with fermented cocoa shell (FCS). Materials used in the experiment consisted of 9 male Kacang goat (6 - 9 months of age
Externí odkaz:
https://doaj.org/article/95c4d2ebc11b4de0b3e9cce413cd8edb
Publikováno v:
Animal Production: Indonesian Journal of Animal Production, Vol 17, Iss 3, Pp 177-185 (2015)
This study was aimed to obtain oil and the exact saponification with different NaOH concentration to protect unsaturated fats, which does can result in good production performance and lamb meat quality with low saturated fatty acid. Stage one studied
Externí odkaz:
https://doaj.org/article/d12ccd0d480145b7aa548c4b02380ad3
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 7, Iss 1, Pp 19-23 (2012)
The aim of this study was to know DNA band pattern as a result of amplification using DNA primer from meat tenderness gene of Bali cattle. Sample used in this study was DNA isolated from blood Bali cattle. Blood samples was collected in heparin tubes
Externí odkaz:
https://doaj.org/article/c3f56b09a2d946a9809caaa8505f3f5e
Publikováno v:
Agritech, Vol 32, Iss 04 (2013)
ABSTRACT Dangke whey has not been widely utilized. Dangke whey handling is required for the prevention of environmental pollution, especially in Enrekang. Evaluating the characteristics of dangke whey is the initial step of dangke whey handling. Comp
Externí odkaz:
https://doaj.org/article/0d865a6e10cc4a308fac56e60854957a
Publikováno v:
Agritech, Vol 32, Iss 03 (2012)
Optimization of Fermentation Conditions of Dangke Whey as Beverage Product by Using Response SurfaceMethodology ABSTRAK Whey dangke merupakan limbah dangke yang belum banyak dimanfaatkan. Whey dangke dipisahkan dari curdmenggunakan getah buah pepay
Externí odkaz:
https://doaj.org/article/e7889e466b474afebc5ce70e21ed9798
Publikováno v:
Animal Production: Indonesian Journal of Animal Production, Vol 13, Iss 3 (2011)
Abstract. This research was aimed to explain the relationship between cognitive, affective and conative combined into the attitude components with the intention to purchase against the issue of mixed beef and boar meatselling in Yogyakarta. The sampl
Externí odkaz:
https://doaj.org/article/d29988cfb6f5478bb372bf58b08765f6
Publikováno v:
Jurnal Pendidikan Teknik Sipil. 4:153-167
Penelitian ini dilakukan dengan tujuan untuk: (1) mengembangkan media pembelajaran konstruksi dan utilitas gedung berbasis animasi pada mata pelajaran Konstruksi dan Utilitas Gedung khususnya pada materi pembuatan gambar instalasi listrik (2) menguji
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc0121c5e89ce431d3079c7da9b2f76a
https://doi.org/10.21831/jpts.v4i2.53878
https://doi.org/10.21831/jpts.v4i2.53878
Publikováno v:
Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 9, No 2 (2022): JITRO, May 2022; 344-348
The objectives of the experiment were to determine the effect of pumpkin flour filler substitution on the nutrition facts of beef sausage. The research material was divided into five substitution treatments of pumpkin flour as a filler in sausage pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=univhaluoleo::874da4f4109318cd74b43f10b2eacf1d
http://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/21060
http://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/21060