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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 ...
Aplikasi Bakteriosin dari Lactobacillus plantarum 2C12 sebagai Bahan Pengawet pada Produk Bakso
(2012)
One of the purposes of food preservation is to extend the shelf life of food. Now a days, biological food preservation technology gets special attention from society. Biological preservations can be conducted by addition ...
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 ...
Karakteristik Kimia dan Mikrobiologi serta Organoleptik Telur Asin dengan Lama Pengovenan yang Berbeda Selama Penyimpanan
(2013)
Duck egg is one of poultry products which often be made as salted egg. Nowdays, salted egg can be cooked by different methods, one of them was oven baking method. This main research was aimed to study chemical, microbiology, ...
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 ...
Physical Quality of Fermented Sausage with Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4 as Starter CultureKualitas Fisik dan Organoleptik pada Sosis Fermentasi Daging Sapi yang diberi Kultur L. plantarum 2C12 atau L. acidophilus 2B4
(IPB ( Bogor Agricultural University ), 2012)
Fermented sausage contains lactic acid bacteria as starter culture. The aim of this research was to study physical quality of fermented sausage with Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4 as starter ...
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. ...
Potensi Peternakan Sapi Pedaging untuk Meningkatkan Kesejahteraan Masyarakat di Tempat Pembuangan Akhir (TPA) Putri Cempo Mojosongo, Solo
(IPB (Bogor Agricultural University), 2010)
Daerah perkotaan identik dengan penduduknya yang padat. Selain itu, daerah perkotaan juga identik dengan permasalahan sampah perkotaan yang sampai saat ini sulit diselesaikan. Sampah adalah bahan sisa, baik bahan yang sudah ...