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Now showing items 321-330 of 354
KANDUNGAN KLOROFIL BERBAGAI JENIS DAUN TANAMAN DAN Cu-TURUNAN KLOROFIL SERTA KARAKTERISTIK FISIKO-KIMIANYA
(Departemen Gizi Masyarakat dan PERGIZI PANGAN Indonesia, 2009-03)
The chlorophyll is well known as natural antioxidant which is commonly high level in some geen leafy and has potential biological effect for a good health and has been proved has antioxidant and antimutagenic activity. ...
Penggunaan Lidah Buaya Aloe vera Barbadens Kering dan Segar Sebagai Imbuhan Pakan dan Pengaruhnya terhadap Performans Ayam Pedaging
(Animal Production, 2009-03)
An experiment was conducted to evaluate the effect of supplementation effect of dried and fresh Aloe vera barbadens gels in broiler feed. 180 heads of one –day‐old chickens were randomly allocated into 6 treatments, name ...
Manajemen Rantai Pasok Minyak Sawit Mentah
(Departmen of Industrial Engineering, University of Surabaya, 2009-02)
kontruksi alat tangkap muroami dan Metode Pengoperasiannya di Pulau Pramuka, Kabupaten Kepulauan Seribu
(Pusat Studi Pesisir dan Lautan dan Bung Hatta Press, Universitas Bung Hatta, 2009-02-01)
Penelitian ini dilakukan di Pulau Pramuka dengan tujuan untuk mendeskrepsikan konstruksi alat tangkap muroami dan metode pengoperasiannya. Pengambilan contoh untuk nelayan unit penangkapan muroami Menggunakan ...
Model Desa Mandiri Energi Berbasis Mikrohidro di Sekitar Taman Nasional
(Perhimpunan Teknik Pertanian Indonesia Cabang NTB bekerjasama dengan Program Studi Teknik Pertanian Fakultas Pertanian UNRAM, 2009)
THE GROWTH PATTERNS OF CARCASS TISSUES WITHIN WHOLESALE CUTS IN FATTENING STEER
(J.IndonesianTrop.Anim.Agric., 2009-09)
An investigation was conducted on beef carcasses, aimed at identifying the growth patterns of wholesale cuts and their tissues in steer during fattening phase. This study involved 69 grass-fed steers with a live-weight ...
SIFAT FISIK DAGING SAPI, KERBAU DAN DOMBA PADA LAMA POSTMORTEM YANG BERBEDA
(Buletin Peternakan, 2009-10)
Physical characteristic of meat is very important in processing since it will determine the quality and type of processing being made. Meat characteristics of each livestock may different, but it is thought to be the same. ...