Browsing Animal Production Technology by Author "Rukmiasih"
Now showing items 1-11 of 11
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Ciri-Ciri Fisik Telur Tetas Itik Mandalung dan Rasio Jantan dengan Betina yang dihasilkan
Dharma, Yarwin Adi | Rukmiasih | Hardjosworo, Peni S. (2001)Suatu penclitian telah dilakukan untuk memperalch informasi tentang ciri-ciri fisik telur itik Mandalun-a hasil venilane-a n antara entok iantan wama vutih denc-a n itik bctina bewarna 1'1'0 eaklal asal Mojosari, Jawa ... -
Dampak Penggunaan Beluntas dalam Upaya Menurunkan Kadar Lemak Daging Terhadap Produksi dan Kadar Lemak Telur Itik Lokal
Rukmiasih | Tjakradidjaja, Anita Sardiana (2007)Bau Amis Pada Daging Itik -
Pengaruh Penanganan dan lama Penyimpanan Terhadap Kualitas Air Susu Sapi
Ernawati | Mansjoer, Sri Suraptini | Rukmiasih (1986)Fresh milk cannot be stored more than 12 hours. Based on reductase test, milk with 0.06 percent hydrogen peroxide as persevative can be stored for 48 hours, boiled and preheated milk can be stored for 12 hours. -
PERKEMBANGAN TEKNOLOGI PETERNAKAN UNGGAS AIR DI INDONESIA (DEVELOPMENT OF TECHNOLOGIES IN WATERFOWL HUSBANDRY IN INDONESIA)
Hardjosworo, Peni. S | Setioko, A. | Ketaren, P.P | Prasetyo, L.H | Sinurat, A.P | Rukmiasih (2001)The population of local duck is relatively high in Indonesia but they do not have an important role in the national economic activites due to many limitations which pose somechallenges to solve them. This paper presents ... -
Persentase Bagian Pangan dan Non Pangan Itik Mandalung pada Berbagai Umur
Sunari | Rukmiasih | Hardjosworo, Peni S. (2001)The age of the fowl has great influence on the dressing percentage loss in poultry meat production, The ideal age would be at average which producing the smallest dressing loss, high efficiency and good quality of carcass. ... -
PERSENTASE BAGIAN PANGAN DAN NONPANGAN ITIK MANDALUNG PADA BERBAGAI UMUR (PERCENTAGE OF EDIBLE AND NON EDIBLE PARTS OF MULE DUCKS AT DIFFERENT AGES)
Sunari | Rukmiasih | Hardjosworo, Peni S. (2001)The age of the fowl has great influence on the dressing percentage loss in poultry meatproduction, The ideal age would be at average which producing the smallest dressing loss, highefficiency and good quality of carcass. ... -
Physical and Chemical Characteristic of Chicken Meat from Kampung x Meat Type Crossbred Chicken
Suhartati, Linda | Gunawan, Asep | Rukmiasih | Darwati, Sri | Sumantri, Cece | Suryati, Tuti (2017-11-17)The improvement of genetic quality of Kampung chicken as meat type production could be conducted through crossbreeding with broiler. Quality of meat is one of the parameters for the consumer to ... -
The Performance of Native Male Duck which Given Beluntas Leaves Meal (Pluchea indica L.) in the Diet
Gunawan, A. | Rukmiasih | Piliang, W.G. (2009)Duck (Anasplatyri?Jnchoi) is a water fowl that has a good potency to be raised, because of low maintenance and high resistance to disease. Duck's meat and egg have similar nutrient quality to that of chicken's, except the ... -
Upaya Menurunkan Lemak Penyebab Off-Flavor pada Daging Itik Melalui Pemberian Tepung daun Beluntas (Pluchea indica-L.less) Dalam Pakan
Rukmiasih | Tjakradidjaja, Anita Sardiana (2006)Itik lokal pada saat ini pemanfaatannya -
Upaya Peningkatan Daya Buih Putih Telur Itik Lokal
Rukmiasih | Ulupi, N. | Wulandari, Z. | Mulyono, R.H. | Budiman, C. (2006)The Most Popular -
Usaha peningkatan produksi telur ayam kampung melalui peniadaan kesempatan mengeram dan mengasuh anaknya
Rukmiasih | Hardjosworo, Peni S. (2010)