Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Tuti Suryati"'
Publikováno v:
Jurnal Ilmu Pertanian Indonesia, Vol 29, Iss 4 (2024)
Padang satay is a typical West Sumatran food that is part of Indonesia's traditional heritage. The experiment was carried out to overcome the problem of decreasing the quality of padang satay products. The vacuum and sterilization method utilized ret
Externí odkaz:
https://doaj.org/article/c915cd51845444e3aef6c894c06013ca
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 3, Pp 169-178 (2023)
IPB D-1 chickens had good egg productivity. Chicken eggs are often used as functional ingredients in the form of powder because they have many advantages for the food industry. This research aims to produce egg yolk powder with good physicochemical,
Externí odkaz:
https://doaj.org/article/e85a7e2bd164480b9f796a43447bbe23
Publikováno v:
Jurnal Ilmu Pertanian Indonesia, Vol 29, Iss 2 (2024)
The two most extensively beekeeping honeybee species were Apis mellifera and A. cerana. Other species that produced honey, albeit with infrequent cultivation, include A. dorsata, A. florea, and some stingless bees, including Trigona and Melipona. Dif
Externí odkaz:
https://doaj.org/article/9d07e2e504844874a17c277f2809cb08
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated milk then added with lactic acid bacteria and allowed to ferment. However, the series
Externí odkaz:
https://doaj.org/article/08d2e38b1dda4cc1a96a72fcf39fa13e
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 3 (2022)
Manuka and forest honeys are types of honeys that are widely consumed because for their antioxidant properties. In this study, the properties of forets and manuka honey and the use of honey as a herbal drink with the addition of Qusthul hindi and tur
Externí odkaz:
https://doaj.org/article/529307d120fb4320a8362eb6c62a8ebd
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 3 (2022)
The addition of red ginger in the making of rendang was expected to increase antioxidants to prevent rancidity and increase the shelf life of rendang. This study aimed to analyze the physicochemical, organoleptic and antioxidant activity of beef rend
Externí odkaz:
https://doaj.org/article/deb2d1147af74062a5c6d1247b7fb4e2
Publikováno v:
International Journal of Food Studies, Vol 11, Iss 2 (2022)
The use of natural products in sausages has become a new trend for health reasons. A natural product that could be incorporated into sausages is an extract of the senduduk (Melastoma malabathricum L.) leaf. Senduduk is an abundant shrub herb in Indon
Externí odkaz:
https://doaj.org/article/eeb5f78bf70c4ce18e721175f7efa0f0
Publikováno v:
Buletin Peternakan, Vol 45, Iss 1, Pp 38-46 (2021)
This study aims to evaluate the age of off-odor detection to ensure more efficient and economical provision of antioxidants in the production of Cihateup ducks. This study used a Completely Randomized Design (CRD) with 3 different treatments of slaug
Externí odkaz:
https://doaj.org/article/05b6bd9744464ca1af733ce889895248
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 2, Pp 86-96 (2020)
Improving comminuted meat products characteristics using a natural agent, such as phytochemicals, in order to replace the use of nitrite, have become a need due to the health reason. The quality of the sausage is also affected by the initial characte
Externí odkaz:
https://doaj.org/article/d8ffd2ceb78743299cee55c2774807c8
Publikováno v:
Jurnal Veteriner, Vol 19, Iss 2, Pp 183-189 (2018)
Insuline-like growth factor binding protein 2 (IGFBP2) is one of the principal binding proteins that has biological functions involved in growth, development, and differentiation. Selection for rapid growth based on molecular Marker Assisted Selectio
Externí odkaz:
https://doaj.org/article/9e90952a77394672a9957f4e4e4edd43