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Karakteristik Kimia dan Organoleptik Minuman Instan Madu Bubuk dengan Penambahan Kerabang Telur sebagai Sumber Kalsium
(IPB (Bogor Agricultural University), 2005)
Egg shell has a big potential about its calcium carbonate contents, approximately 94% from total weight of it. Therefore it can be used as food additive to increase human nutrition values, especially in calcium elements. ...
Substitusi Tepung Ikan dengan Bungkil Kedelai Dalam Ransum Yang Mengandung Ampas teh (Camelia sinensis) Terhadap Performan Domba Lokal Jantan
(2005)
The subtitution of soybean meal with fish meal is used to maximaze and increase the utilization of 70% tea waste, because soybean meal with fish meal contain the most balanced amino acid comparing with others feed component. ...
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 ...
Pengaruh Limbah Media Produksi Jamur Pelapuk Kayu Isolat HS Terhadap Konsumsi, Produksi dan Efisiensi Pakan pada Ternak Domba
(Bogor Agricultural University, 2005)
The production medium waste of wood rot fungi HS isolate has a potency to be used as ruminants feed, because the fungi have high ligninolytic activity. The purpose of this experiment was to investigate the utilization of ...
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 ...
Substitusi Tepung Ikan dengan Corn Gluten Meal Terhadap Efisiensi Pergerakan Bahan pada Sistem Produksi Kontinu Pellet Broiler Finisher
(2005)
Fluency of movement of substance at machine of pellet represent main problem in production process activity. The objective of the study was carried out to measure effectively of material handling of finisher broiler ratio ...
. Kecukupan Energi Metabolis Pakan Domba Garut Jantan Pada Fase Pertumbuhan di Peternakan Lesan Putra Kecamatan Ciomas Kabupaten Bogor
(Bogor Agricultural University, 2005)
The content of metabolizable energy (ME) of feed that fed to Garut finisher ram lambs at Lesan Putra Farm, Ciomas, Bogor were measured to study the energy sufficiency of the lambs. Six growth lambs were used in this ...
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 ...