Search
Now showing items 11-20 of 2203
Physical Characteristic Culture Starter Yoghurt Granule With Encapsulated Probiotic and Its Aplication
(IPB (Bogor Agricultural University), 2009)
Yoghurt is one of fermentation milk product that increases in human consumption because it has high nutrition. Yoghurt is milk product of fermentation processes by lactate acid bacteria (Lactobacilus bulgaricus and ...
Strategi pengembangan usaha peternakan babi (studi kasus Ripayanly Farm, desa Pealinta kecamatan Sipahutar kabupaten Tapanuli Utara)
(IPB (Bogor Agricultural University), 2007)
The aims of this research are: (1) to identify and analyze internal and eksternal environmental factors which effect the progress of Ripayanly Farm and (2) to explain strategy of progress used by Ripayanly Farm. This ...
Sikap mahasiswa terhadap kebijakan impor daging sapi dan sapi potong (kasus pada mahasiswa program S-1 angkatan 2003 fakultas peternakan IPB)
(IPB (Bogor Agricultural University), 2007)
The students of the Husbandry of Faculty of IPB are one of animal husbandry stakeholder. Student attitude can hold the progressive of animal husbandry. The aims of this research were: (1) to describe the characteristics ...
Daya dan Kestabilan Buih Putih Telur Ayam Ras Pada Umur Telur dan Level Penambahan Cream of Tartar yang Berbeda.Foam Ability and Stability of Hen`s Egg White in The Different Egg`s Age and Level of Cream of Tartar Additon
(IPB (Bogor Agricultural Universiti, 2007)
Telur ayam merupakan bahan makanan yang memiliki kandungan nutrisi tinggi. Saat ini putih telur ayam ras banyak digunakan dalam berbagai industri makanan, umumnya kue dan roti karena daya buihnya lebih tinggi dari telur ...
The Physical Characteristic of Market Vegetable Waste Wafer and that Palatability for Sheep Livestock
(IPB (Bogor Agricultural University), 2009)
Vegetable waste is part of vegetables or vegetables that are discarded. The weakness of this vegetable market waste, among others, is perishable, voluminous (bulky) and the availability was fluctuated so the processing ...
Production and Characterization of Bacteriocin from Lactobacillus fermentum 2B2 and Its Antimicrobial Activities Against Pathogen Bacteria
(IPB (Bogor Agricultural University), 2009)
Lactic acid bacteria (LAB) occur naturally in several raw materials like beef and milk. LAB produce antimicrobial substance, such as bacteriocin. Bacteriocin is proteinaceous in nature and bactericidal or bacteristatic ...
Production Performance of Local Male Rabbit on Native Grass Application and Various Levels of Tofu Waste
(IPB (Bogor Agricultural University), 2009)
The experiment was carried out to evaluate the use of tofu waste for the concentrate of animal diet. The tofu waste was derived from a local tofu industry at village. It contents protein, energy, mineral, and crude fiber. ...
In vitro Fermentability and Digestibility of Fibrous Feedstuff by Termite Bacterial IsolatesFermentabilitas dan Kecernaan in vitro Pakan Sumber Serat oleh Isolat Bakteri Rayap.
(IPB (Bogor Agricultural University), 2009)
The objective of this experiment was to evaluate inoculum level of termite bacteria upon the in vitro fermentability and digestibility of fibrous feedstuff. The experimental design was Factorial Randomized Block Design ...
Level of Bangun-bangun (Coleus amboinicus Lour) Leaves Meal given to lactating sow’s diet and it’s effect on milk production.Taraf Pemberian Tepung Daun Bangun-bangun (Coleus ambionicus Lour) dalam Ransum Induk Babi Menyusui dan Pengaruhnya Terhadap Produksi Air Susu.
(IPB (Bogor Agricultural University), 2009)
Bangun-bangun (Coleus amboinicus Lour) is believed to increase mothers’s milk production by Batak Toba’s people. This plant has soft stem, ovale hairy leaves, and a specific smell. The addition of bangun-bangun into mammal’s ...
The Effect of Chitosan and Postmortem Period to Quality of Beef MeatballPengaruh Khitosan dan lama postmortem terhadap kualitas bakso daging sapi
(IPB (Bogor Agricultural University), 2009)
The objective of this research was to study the effect of postmortem and chitosan to improved physical and organoleptic sensory of beef meatball. The experiment was held at Large Ruminant Production Laboratory Faculty of ...