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Chemical Composition, Protein and Mineral Digestibility Extrusion Snack with Additional Broiler’s Neck Bone-Meat Meal.Komposisi Kimia, Daya Cerna Protein dan Mineral Snack Ekstrusi dengan Penambahan Tepung Daging-Tulang Leher Ayam Pedaging.
(IPB (Bogor Agricultural University), 2009)
Snack is one kind of food that can be eaten in spare time. It’s very popular among the children and adults. One kind of snack that has been very popular is extrusion snack. The main problem that can be found in snack is ...
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 ...
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. ...
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 ...
Processing Tapioca Wastewater Using Dairy Manure by Anaerobic SystemPengolahan Limbah Cair Tapioka Menggunakan Kotoran Sapi Perah dengan Sistem Anaerobik.
(IPB (Bogor Agricultural University), 2009)
The objective of this research was to study the effect of dairy manure on tapioca wastewater characteristics such as total solid (TS), pH, chemical oxygen demand (COD) and cyanide prepared using anaerobic digester system ...
Increasing of Farmer's Knowledge about Sheepfarm Management through Print Medium Leaflet (Case Study on Farmer's of Gunung Bunder II, Cigudeg and Cibunian Village)Peningkatan Pengetahuan Peternak tentang Tatalaksana Usahaternak Domba melalui Media Cetak Leaflet
(IPB (Bogor Agricultural University), 2009)
The aims of this research were: 1) to identifY the increasing of farmer's knowledge on sheep farm management through leaflet as a extension media in Gunung Bunder II, Cigudeg and Cibunian village; 2) to analyze increasing ...
Corelation Between Milking Speed with Milk Yield Dairy Cows in Rahmawati Jaya Daily Farm in Pengadegan South jakartaHubungan antara Kecepatan Pemerahan dengan Produksi Susu Sapi Perah Di Peternakan Rahmawati Jaya Pengadegan Jakarta Selatan.
(IPB (Bogor Agricultural University), 2009)
The purpose of this research was to find out the correlation between milking speed and average milk yield. This research were conducted at Rahmawati Jaya dairy farm in Pengadegan, South Jakarta. The data consisted of primary ...
Chemical Charactedstic of Transparent Soap with Addition of Different Honey Concentration LevelsSifat Kimia Sabun Transparan dengan Penambahan Madu Pada Konsentrasi yang Berbeda.
(IPB (Bogor Agricultural University), 2009)
Honey is a sweet solution containing sugar more than 70%, and has long used by people in the food industry, pharmaceuticals and cosmetics. The addition of honey in a transparent soap is expected to increase the softeness, ...