Browsing Animal Production Technology by Title
Now showing items 291-310 of 352
-
Quality of Gelatin Processed from Chicken Legs (Tarsometa tarsus) Skin with Different Method
(2016-11-17)This study aimed to utilize chicken legs skin (Tarsometa tarsus) to produce fine quality and physicochemical properties of gelatin derived from halal ingredients by using different degreasing methods ... -
Realita Diluar Kandang (Dinamika Perkembangan Peternakan)
(2013)Pada tanggal 31 Desember 2002, lokakarya tentang perlunya menyusun RUU Peternakan dan Kesehatan Hewan diselenggarakan di Kampus Uni- versitas Gadjah Mada Yogyakarta. Yang didiskusikan dalam lokakarya tersebut ... -
Resistance against Salmonella pullorum in IPB-D1 Crossbreed, Kampong and Commercial Broiler Chicken
(2016-11-17)The aim of this research was to study the resistance against S. pulloruminfection on IPB- D1 crossbreed, kampong and commercial broiler chickens. Chicken IPB-D1 is derived from a cross between ... -
RESPON FISIOLOGIS DAN PRODUKSI SUSU SAPI PERAH FH PADA PEMBERIAN RUMPUT GAJAH (Pennisetum Purpureum) DENGAN UKURAN PEMOTONGAN YANG BERBEDA
(2013)Fresh milk production in the country has not been able to fullfill national needs due to low productivity of livestock. Animal feed and mode of administration in accordance with the needs of livestock can support livestock ... -
Saatnya Berubah
(2014-04) -
Selection Criteria and Breeding Objectives in Improvement of Productivity of Cattle and Buffaloes
(2009)Breeding Objectives -
Selection on Growth Performance of Local Crossbred Sheep in a Farmer Group, Central Java, Indonesia
(2012-11)Sheep fattening agribussiness in Indonesia has recently been growing rapidly to produce better quality of sheep meat, as this is a quick yielding business, less investment and smaller land use in compared ... -
SIFAT FISIK DAGING SAPI, KERBAU DAN DOMBA PADA LAMA POSTMORTEM YANG BERBEDA
(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. ... -
Sifat Fisik Bakso Daging Sapi Dengan Jamur Tiram Putih (Pleurotus Ortreatus) Sebagai Campuran Bahan Dasar
(2005-03)Perbedaan karakteristik antara daging sapi dan jamur tiram putih -
Sifat Fisik Daging Sapi Dark Firm Dry (DFD) Hasil Fermentasi Bakteri Asam Laktat Lactobacillus plantarum
(2006)A dark firm dry beef (DFD) can be produced in meat from animal with a degree of stress susceptibility. This type of meat is very sticky in texture and not palatable. The aim of the research was to study physical properties ... -
Sifat Kimia dan Nilai Biologis Konsentrat Protein Bungkil Inti Sawit Hasil Ekstraksi Kombinasi Fisik-Kimiawi
(2008-12)The experiment was conducted to evaluate chemical characteristics and biological value of protein concentrate extracted from palm kernel meal (PKM) using combination of physical and chemical extraction. The best method ... -
Sifat Organoleptik dan Karakteristik Mutu Telur Itik Asin Basil Penggaraman dengan Tekanan
(2002)One of the quality qriterion of salted duck egg which can be increased consumers satisfaction is its yolk grittines. the consumers likely to be unsatisfied to develop a new method which can be produced highly eggs yolk ... -
Single Nucleotide Polymorphisms (SNPs) in Exon 6 of Lecithin Cholesterol Acyltransferase (LCAT) Gene in Indonesian Local Sheep
(2014-08)Lecithin cholesterol acyltransferase (LCAT) is a soluble enzyme that converts cholesterol and lecithin to cholesteryl esters and lysolecithins on the surface of high density lipoprotein and plays ... -
Species Authentication of Dog, Cat, and Tiger Using Cytochrome β Gene
(2013-12)Adulteration of animal food products for economic reason has happened during the last decades. Species identification method development was needed to prevent falsification information. The objective of this research was ... -
Standardisasi Suhu Pemanasan pada Proses Pengolahan Dodol Susu
(2002)The aim of this reaearch was to determine standard of heating temperature on milk dodol processing, thus products would be the same and appropriate with criteria of quality. Materials used in this research consist of fresh ...