Zobrazeno 1 - 10
of 20
pro vyhledávání: '"malelak, gemini"'
Autor:
Taek, Paskalius1 paskalistaek18@gamil.com, Malelak, Gemini E.1, Sipahelut, Geetruida M.1, Sulmiyati1
Publikováno v:
Journal of Comprehensive Science (JCS). Sep2024, Vol. 3 Issue 9, p4304-4312. 9p.
Publikováno v:
JURNAL NUKLEUS PETERNAKAN; Vol 10 No 1 (2023): Juni; 43-49
Meat is a food product that is easily spoiled if it is not processed/preserved immediately after being harvested. One way to process meat is by smoking it. The purpose of this study was to know the chemical quality of goat se’i using lime juice, gi
Publikováno v:
JURNAL NUKLEUS PETERNAKAN; Vol 9 No 1 (2022): Juni; 101-106
Ta'bu is a typical food in the Sabu Island area, which is made from blood and mixed with spices and then put into the large belly of the goat, then boiled. There are no studies that report on the quality of ta, ma'am. The objective of the study was t
Publikováno v:
JURNAL NUKLEUS PETERNAKAN; Vol 9 No 1 (2022): Juni; 33-41
This study aims to determine the quality of beef meatballs processed with red sorghum flour as a substitute for tapioca flour during the shelf life. This study used a completely randomized design with 5 treatments and 4 replications. The treatments c
Publikováno v:
JURNAL NUKLEUS PETERNAKAN; Vol 8 No 2 (2021): Desember; 136-142
The aims of this study was to evaluate the total bacterial colonies, antioxidant activity, lipid oxidation and organoleptic quality of se'i beef with the addition of bilimbi fruits (Averrhoa bilimbi L). The design used in this study was a completely
Publikováno v:
JURNAL NUKLEUS PETERNAKAN; Vol 8 No 2 (2021): Desember; 101-108
This study aimed to determine the chemical and organoleptic quality of traditional blood sausage (Ta'bu) that added tamarind acid paste(Tamarindus indica L.) with different level. The materials used were goat blood, mutton, goat abdominal fat, goat l
Autor:
Nubatonis, Chinta R. L., Malelak, Gemini E.M., Armadianto, Heri, Zainal, Tri R., Kale, Pieter Rihi
Publikováno v:
JURNAL NUKLEUS PETERNAKAN; Vol 9 No 2 (2022): Desember; 193-200
Lamb meatballs are rarely found in the market, because lamb meat has a distinctive aroma. One way to reduce the distinctive aroma of lamb meatballs is to use various types of flour in combination with tapioca flour. The purpose of this study was to d
Publikováno v:
Jurnal Pengabdian Kepada Masyarakat Undana; Vol 15 No 1 (2021): JURNAL LPM UNDANA; 61-64
Suatu kegiatan pelatihan telah dilaksanakan di Kabupaten sabu Raijua. Tujuan pelatihan ini adalah untuk melatih bagaimana mengolah abon, se’i daging, se’i rusuk dan dendeng, berbahan baku daging domba ekor gemuk (DEG) untuk diversifikasi pangan k
Publikováno v:
JURNAL NUKLEUS PETERNAKAN; Vol 6 No 2 (2019): Desember; 71-79
Penelitian ini bertujuan untuk mengetahui kualitas sosis darah tradisional (ta’bu) dengan penambahan tepung beras hitam (Oriza Sativa L. Indica) telah dilaksanakan di Laboratorium Teknologi Pengolahan Hasil Ternak Fapet Undana. Materi yang digunaka
Publikováno v:
JURNAL NUKLEUS PETERNAKAN; Vol 6 No 2 (2019): Desember; 80-87
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung beras merah (Oriza nivara) terhadap kualitas budik (sosis darah tradisional) babi. Materi yang digunakan dalam penelitian ini adalah darah babi, tepung beras merah, lemak hewani, gu