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Sifat Fisik dan Organoleptik Dendeng Giling Daging Domba dengan Suhu dan Waktu Pengeringan yang Berbeda
(2005)
Lamb is one of good sources of protein, but this potency hasn’t fully utilized in Indonesia. This may due to the smell of the meat itself. In order to overcome these problem, the meat can be processed in some ways, which ...
Sifat Fisik Daging Dada Ayam Broiler Pada Berbagai Lama Postmortem di Suhu Ruang
(Bogor Agricultural University, 2005)
Chickens meat is inclusive of food substance that easy to destroy or rotten. Breast meat will be the focus in this research. Long time of postmortem affected decrease of meat quality especially on physical properties. The ...
Sifat Fisik dan Palatabilitas Pasta Daging Kambing dengan Metode Kominusi dan Frekuensi Leaching yang Berbeda
(IPB (Bogor Agricultural University), 2005)
Goat (Capra sp.) as one of small ruminant animal has been domesticated in some countries, including Indonesia. Mutton is less acceptable by consumer due to its goaty smell, even though -as a protein source- contain essential ...
Kualitas Fisik dan Organoleptik Daging Ayam Broiler yang Ransumnya Diberi Penambahan Minyak Ikan yang Mengandung Omega-3
(IPB (Bogor Agricultural University), 2005)
Meat quality of broiler chicken is generally determined with chemical, physical and organoleptic quality. Omega-3 fatty acids obtained from fish oil waste as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) is a ...
Sifat Fisis-Mekanis Papan Partikel dari Serbuk Bulu Domba, Serbuk Gergaji, dan Serutan Kayu Sengon (Paraserianthes falcataria)
(2005)
Indonesian or local sheep is classified as a meat type. It is not classified as a wool type because the wool yielded are coarse, so it is not optimally used. Wool can be added in the making of particle board because of its ...
Sifat Fisik dan Palatabilitas Sosis Daging Sapi dengan Penambahan Karagenan
(Bogor Agricultural University, 2005)
Daging didefinikan sebagai semua jaringan hewan yang sesuai untuk dimakan dan tidak menyebabkan gangguan kesehatan bagi yang memakannya. Daging dikenal sebagai bahan pangan yang bernilai gizi tinggi namun mempunyai sifat ...
Stabilitas Es Krim yang Diberi Khitosan sebagai Bahan Penstabil pada Konsentrasi yang Berbeda
(Bogor Agricultural University, 2005)
Ice cream is a fat emultion in water. Chitosan as used stabilizer, it was hoped can be added the right thickness to limit cristalization. Therefore it can form ice cream with smoother tecstur and increase the strength and ...
Analisis kurva pertumbuhan domba priangan dan persilangannya dengan St. Croix dan mouton charollais
(IPB (Bogor Agricultural University), 2005)
Body weight data of Priangan (PP) and crossbreds with St. Croix (HH) and Mouton Charollais sheep (MM) (totally 488 heads, consisted of 149 Priangan Sheep, 115 St. Croix X Priangan (HP), 68 Mouton Charollais X Priangan (MP), ...
Faktor-Faktor Yang Mempengaruhi Motivasi Beternak Domba
(Bogor Agricultural University, 2005)
Cimahpar’s Village represent one of a village in Bogor City which some of its society are sheep farmers. Motivation of sheep farmers is important aspect in livestock development. The research aims are needed the sheep ...
Sifat Fisik dan Organoleptik Minuman Instan Madu Bubuk dengan Penambahan Efek Effervescent dari Tepung Kerabang Telur
(IPB (Bogor Agricultural University), 2005)
Egg shell is one of animal by products from poultry. Egg shell has potential element that we can explore to raise nutrition value of food products. A lot of advantages if we combine egg shell with other food materials. ...