Search Results - "Haryati, T"

Nutritional Value of Rice Bran Fermented by Bacillus amyloliquefaciens and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens by Supriyati, Haryati, T, Susanti, T, Susana, I W R

“…An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a…”
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Preservation of mannanase Eupenicillium javanicum in solid state fermentation using glycerol and polyol by Haryati, T, Purwadaria, T, Paulin, F, Sinurat, A. P, Saputra, F

“…The digestibility of palm kernel meal can be increased using mannanase. Enzyme application in the field requires a preservation process. The aim of this study…”
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Performances of KUB Chickens Fed Diets with Different Nutrient Densities and BS4 Enzyme Supplementation by Sinurat, A. P., Haryati, T., Herliatika, A., Pratiwi, N.

“…An experiment was conducted to study the effect of dietary enzyme supplementation (E) on the performance of KUB chickens fed different nutrient densities (ND)…”
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Composition and thermal profile of crude palm oil and its products by Man, Y.B.C. (Universita Putra Malaysia, Serdang, Malaysia.), Haryati, T, Ghazali, H.M, Asbi, B.A

“…Gas‐liquid chromatography and high‐performance liquid chromatography (HPLC) were used to determine fatty acids and triglyceride (TG) compositions of crude palm…”
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Determination of iodine value of palm oil based on triglyceride composition by Haryati, T, Che Man, Y. B, Ghazali, H. M, Asbi, B. A, Buana, L

“…The triglyceride (TG) composition of palm oil is normally determined by high-performance liquid chromatography (HPLC). The HPLC chromatograms indicated a good…”
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Nutritional Value of Rice Bran Fermented by Bacillus amyloliquefaciens and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens by Supriyati, Supriyati, Haryati, T, Susanti, T, Susana, I.W.R

“…An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a…”
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Determination of iodine value of palm oil by differential scanning calorimetry by Haryati, T., Che Man, Y. B., Asbi, A., Ghazali, H. M., Buana, L.

“…Iodine value (IV) is used as a parameter in process control as well as a quality parameter in traded palm oil products. IV measures the number of double bonds…”
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Effect of repeated heating on thermal behavior of crude palm oil by Haryati, T., Che Man, Y. B., Swe, P. Z.

“…Thermal behavior of crude palm oil (CPO) is important to determine the optimal fractionation process and product yield. In this study, the effects of repeated…”
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In Vitro Digestibility Evaluation of Fermented Coconut Meal Using Aspergillus Niger NRRL 337 by Purwadaria, T., Haryati, T., Darma, J., Munazat, O. I.

“…Abstrak dalam bentuk hard copy…”
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Road to recovery: OSCA's series of community-based intervention programs for recovering addicts by Hazlin, Nor T, Haryati, M T, Nurshaheedah, Nik N M, Fatiha, Nor M, Akram, Ahmad K A, Muadz, A, Helmi, Muhammad I

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Nutritional Value of Rice Bran Fermented by and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens by Supriyati, T. Haryati, T. Susanti, I. W. R. Susana

“…An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a…”
Get full text