Browsing Faculty of Animal Science by Author "Suryati, Tuti"
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Isolasi Beberapa Bakteri Asam Laktat dari Daging Sapi
Isnafia Arief, Irma | Ratih Adjie Maheswari, Ratih | Suryati, Tuti | Hartoyo, Arief | Hidayati, Nurul (2005-12) -
Korelasi dan Kategori Keempukan Daging Berdasarkan Hasil Pengujian Menggunakan Alat dan Panelis
Suryati, Tuti | Arief, I.I. | Polii, B.N. (2008-09) -
Malonaldehyde and Fat Contents of Kampong-meat Type Crossbreed Chicken
Bilyaro, Woki | Gunawan, Asep | Suryati, Tuti | Sumantri, Cece | Darwati, Sri (2016-11-17)Malonaldehyde (MDA) is a toxic and mutagenic compund produced from lipid oxidation, and also correlated to the rancid flavorof products.The occurence of MDA in meat poultry and its productsshould ... -
Nutrition, Fatty Acid and Cholesterol Content of Garut Lamb Meat at Different Ages Fed with Diet Containing Mungbean Sprouts Waste
Rahayu, Sri | Suryati, Tuti | Arum Prabawati, Sita (2015-10)Garut Lamb from Two Different Age -
Pembuatan Starter Kultur Kering Lactobacillus Plantarum dan Lactobacillus Fermentum Serta Aplikasinya Terhadap Kualitas Fisik, Kimia dan Mikrobiologi Sosis Fermentasi Daging Sapi dan Daging Domba
Isnafia Arief, Irma | Maheswari, Rarah | Suryati, Tuti | Komariah, Komariah | Winiar Putra, Bramada | Rahayu, Sri (2007-03-20)PENDAHULUAN Latar Belakang Daging merupakan bahan pangan yang mudah rusak, sehubungan dengan kan-dungan nutrisinya yang cukup untuk kebutuhan tumbuh balcteri, kapang dan khamir. Daging mengandung 75Yo air, ... -
Pengunaan Bumbu dan Teknik Preparasi Pada Dendeng Sapi Untuk Mempertahankan Mutu dan Mereduksi Senyawa Berbahaya Nitrosamin
Nuryani Lioe, Hanifah | Astawan, Made | Usmiati, Sri | Suryati, Tuti (2011-03-21)RINGKASAN EKSEKUTIF Dendeng merupakan produk olahan daging asli Indonesia yang merupakan komoditi strategis untuk mendukung program ketahanan pangan dan berpotensi untuk dikembangkan sebagai komoditi ... -
Physical and Chemical Characteristic of Chicken Meat from Kampung x Meat Type Crossbred Chicken
Suhartati, Linda | Gunawan, Asep | Rukmiasih | Darwati, Sri | Sumantri, Cece | Suryati, Tuti (2017-11-17)The improvement of genetic quality of Kampung chicken as meat type production could be conducted through crossbreeding with broiler. Quality of meat is one of the parameters for the consumer to ... -
Produksi Domba Balibu UP3 Jonggol Melalui Stategi Perbaikan Pakan Berbasis Indigofera SP. dan Limbah Tauge
Rahayu, Sri | Apri Astuti, Dewi | Budi Satoto, Kukuh | Priyanto, Rudy | Khotijah, Lilis | Suryati, Tuti | Baihaqi, Muhamad (2011-11)ABSTRACT Productivity of UP3-Jonggol and Garut Balibu Sheep By Improvement Feeding Strategy Based on Indigofera Sp. and Tauge Waste. The aimed of this research was to evaluate performance production ... -
Quality of Gelatin Processed from Chicken Legs (Tarsometa tarsus) Skin with Different Method
Kumala Sari, Devi | Nuraini, Henny | Suryati, Tuti (2016-11-17)This study aimed to utilize chicken legs skin (Tarsometa tarsus) to produce fine quality and physicochemical properties of gelatin derived from halal ingredients by using different degreasing methods ... -
Strategi Peningkatan Keamanan Konsumsi Dendeng Sapi Melalui Perbaikan Formulasi dan Teknik Preparasi Yang Mampu Mereduksi Residu Nitrit dan Senyawa Malonaldehida
Suryati, Tuti | Wulandari, Zakiah (2012-12)Summary Nitrosamines and malonaldehyde (MDA), the toxic and mutagenic compound are could be formed in dendeng. But their formation are affected by sodium nitrate/nitrite that used in curing ...