Search
Now showing items 151-160 of 163
Karakteristik Keju Lunak Probiotik dengan Bahan Koagulan Kalsium Klorida pada Konsentrasi yang Berbeda
(2013)
Cheese is one of dairy products produce by using rennet as coagulant enzym. The use of rennet as coagulant has some problems such as limited availability and unguaranted halalness. Calcium chloride can be used as a ...
Uji Performa Mesin Inkubator Prototipe dan Performa Penetasannya pada Telur Ulat Sutera Bombyx mori L.
(2013)
Hatchability of silkworm Bombyx mori L. eggs is greatly influenced by environmental factors (temperature and humidity). Micro climatic factors can be controlled through the use of incubator machine with automatic temperature ...
Potensi Sari Buah Mahkota Dewa (Phaleria macrocarpa) dalam Menurunkan Kolesterol Ayam Pedaging
(2013)
Cholesterol is a fat component that acts as a precursor of bile acids and synthesized in the liver. High cholesterol in human often causes problems for health. The aim of this research was to examinethe potency of Phaleria ...
Uji Daya Simpan Biskuit Bio-suplemen dengan Perbedaan Kemasan terhadap Sifat Fisik dan Karakteristik Fermentasi
(2013)
Biscuits bio-supplement were used to increase the production of goat milk. This research aimed to examine the effect of storage time with different packaging on the physical properties and fermentation characteristics ...
Evaluasi Kualitas Fisik dan Bilangan Asam Pakan Mengandung Tepung Inti Sawit yang Ditambah Pollard atau Dedak selama Penyimpanan
(2013)
High production in palm kernel oil industry may open opportunities in the utilization of palm kernel into feed ingredients. The study was aimed to determine physical properties and acid value of diets containing palm kernel ...
Perubahan Sifat Fisik dan Uji Akseptabilitas Wafer Pakan Komplit Ternak Domba dengan Lama Penyimpanan yang Berbeda
(2013)
The objective of this experiment was to evaluate storage wafer on physical characteristic and added water to increase acceptability of thin-tailed sheep. The experimental design used in this research was Completely Randomized ...
Karakteristik Keju Lunak Probiotik dari Susu Kambing dengan Koagulan Kalsium Klorida dan Kalsium Propionat
(2013)
Generally, rennet is use as coagulant in cheese making. Halal status and its limited availability are some of the problems for natural rennet. This study was aimed to determine the clotting ability of calcium salts (calcium ...
Efek Pemberian Tepung Indigofera (Indigofera sp.) Sebagai Substitusi Konsentrat Komersial terhadap Produksi dan Kualitas Susu Sapi FH
(2013)
This research aimed to evaluate the use of Indigofera (Indigofera sp.) meal as substitute of commercial concentrate on the quantity and quality of milk of Friesien Holstein cows at Pasirjambu districts. This research used ...
Kualitas Fisik dan Kimiawi Silase Tanaman Sorgum Manis (Sorghum bicolor L. Moench) Umur 70 Hari dengan Penambahan Aditif
(2013)
This research was aimed to determine physical and chemical quality of sweet sorghum plant (Sorghum bicolor L. Moench) silage at 70 d harvesting time with additive inclusion of 3% rice bran (w/w) and 3% fermented sorghum ...
Karakteristik Fisik, Kimia dan Mikrobiologi serta Organoleptik Minuman Whey Probiotik dengan Penambahan Ekstrak Cincau yang Berbeda
(2013)
Whey is a by-product of cheese processing and contains all of the nutrients that found in milk except fat and casein. The contents of whey nutrients such as lactose and protein are high enough so that whey can be produced ...