Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Wulandari, Zakiah"'
Autor:
Diantoro, Aris Kusumo, Yusfiandayani, Roza, Triwidodo, Hermanu, Wulandari, Zakiah, Ruscitasari, Zulfatun, Millaty, Marosimy, Novianto, Irwan, Abdullah Kelana, Fajar Sidik
Publikováno v:
Agrokreatif: Jurnal Ilmiah Pengabdian Kepada Masyarakat; nov2024, Vol. 10 Issue 3, p353-362, 10p
Publikováno v:
Indonesian Journal of Agricultural Sciences / Jurnal Ilmu Pertanian Indonesia; okt2024, Vol. 29 Issue 4, p573-580, 8p
Autor:
Darmawati, Maulita Putri, Arief, Irma Isnafia, Wulandari, Zakiah, Hajrawati, Sukma, Ade, Budiman, Cahyo, Abidin, Zaenal
Publikováno v:
Journal of Food Science & Technology (2008-8787); Jan2025, Vol. 21 Issue 155, p86-102, 16p
Autor:
Lase Jonathan Anugrah, Afnan Rudi, Wulandari Zakiah, Estuningsih Sri, Sartika Tike, Sumantri Cece
Publikováno v:
BIO Web of Conferences, Vol 81, p 00024 (2023)
IPB-D1 chicken is a local chicken breed developed for meat production and fast growth. This chicken is formed from crossbreeding broiler breeds (Cobb) with 3 other local chicken breeds, Kampung, Pelung, and Sentul Chicken. It has advantages in diseas
Externí odkaz:
https://doaj.org/article/111c7892cafd459495284667eb497a35
Publikováno v:
Indonesian Journal of Agricultural Sciences / Jurnal Ilmu Pertanian Indonesia. 2022, Vol. 27 Issue 4, p620-626. 7p.
Publikováno v:
Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 10, No 1 (2023): JITRO, January 2023; 32-38
Egg powder is widely used in various industries, but the fat content in the egg yolks makes egg yolks powder more easily rancid due to oxidation. One way to inhibit the oxidation reaction of compounds is by adding antioxidants such as carrots. This r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=univhaluoleo::b3df25790a2936e7ed870df7943ea586
http://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/27463
http://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/27463
Publikováno v:
Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 9, No 3 (2022): JITRO, September 2022
Jerky is a processed meat product that can have rancidity due to storage. Adding fresh red ginger as a spices can inhibit the growth of bacteria, increasing antioxidant activity, and potentially increasing tenderness. This study aims to examine the c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=univhaluoleo::64afc2c29cf4998fa91ad666f93074a6
http://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/25604
http://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/25604
Autor:
Wulandari, Zakiah1 ulandari75@gmail.com, Fardiaz, Dedi2, Thenawijaya, Maggy2, Yuliana, Nancy Dewi2, Budiman, Cahyo1
Publikováno v:
Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan. 2018, Vol. 29 Issue 2, p155-163. 9p.
Autor:
Fiqri Erzhad, M., Adiyoga, Reza, H, Marwah, Wulandari, Zakiah, Sriduresta Soenarno, M, Arifin, Muhamad, Murtini, Devi
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2022, Vol. 1020 Issue 1, p1-7, 7p
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