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Identifikasi Keragaman Gen Insulin-like Growth Factor-1 pada Kambing Peranakan Etawah di BPTU KDI-HPT Pelaihari Kalimantan Selatan
(2014)
Etawah grade goats meat productions can be improved through the efforts of livestock genetic enhancement based on the exploration of potential genes that supposedly strong influence in growth trait. Insulin-like growth ...
Karakteristik Kulit Ceker Ayam yang Disamak dengan Kombinasi Krom dan Mimosa serta Ekstrak Daun Jambu Biji (Psidium guajava Linn.)
(2014)
Tanning is the process of converting protein rawhide into leather which stable and not easily decompose. Tanning can be performed on the skin of chicken claw because it has a protein content that is not different from the ...
Karakteristik Kulit Kaki Ayam yang Disamak dengan Krom dan Mimosa serta Ekstrak Kulit Buah Salak (Salacca Edulis Reinw)
(2014)
Leather tanning is a process to transform the unstable raw skin into more stable form. The aim of this research was to determine characteristics of chicken foot’s skin which tanned using mineral (chromium) and vegetable ...
Karakteristik Fisik Kimia dan Organoleptik Sosis Daging Sapi dengan Selongsong Usus Sapi pada Lama Pencampuran Nanas yang Berbeda
(2014)
Pineapple treatment that mixed with different time influenced quality and flavour of cattle casig. The purpose of this research was to analyze the physical properties, chemical content, and the palatability of beef sausage ...
Sifat Fisik dan Biaya Produksi Sosis Asap Menggunakan Selongsong Usus Sapi dengan Penambahan Minyak Kanola
(2014)
Sausage is one of meat products that many consumers demand. Sausage is a meat product that has a high nutrition value. Nutrient composition of sausages depend on the type of meat used, the processing, and the casing was ...
Karakteristik Fisik Kimia dan Organoleptik Dodol Susu dengan Penambahan Krim
(2014)
Dodol made from milk was a modification of regular dodol that usually use coconut milk as main ingredient. Previous experiment was failed to make dodol which met the standard, especially the fat content that far below the ...
Karakteristik Kulit Ceker Ayam yang Disamak dengan Kombinasi Krom dan Mimosa serta Ekstrak Daun Teh (Camelia sinensis).
(2014)
Skin tanning is process of converting rawhide skin protein into skin tanned by tanning materials, that result a change in the physical properties of unstable to stable and resistant to environmental influences such as ...
Karakteristik Sabun dengan Formula Tallow dan Ekstrak Temu Ireng (Curcuma aeruginosa) yang Berbeda
(2014)
Tallow is a by-product that obtained from livestock production through fat rendering process. The high content of triglycerides in tallow can be utilized as raw bath soap with the saponification process. Temu ireng extract ...
Morfometrik Tubuh serta Persentase Karkas dan Non Karkas Kerbau Rawa dan Sapi PO Hasil Penggemukkan secara Feedlot
(2014)
Buffalo has anatomical similarity with cattle, such as rument and body frame. The objective of this study were to body measurement and percentage of carcass and non carcass of swamp buffaloes and PO cattles in the feedlot ...
Komposisi Karkas dan Non Karkas Kelinci Lokal Jantan Muda dengan Pemberian Pakan Limbah Tauge
(2014)
Rabbits have potential to be developed as meat producer. Rabbit is palatable with almost every roughage, even market waste such as bean sprouts’ waste. Bean sprouts’ waste contains of 13.26% protein and 64.5% TDN. The aim ...