Search Results - "Jurnal Ilmu dan Teknologi Hasil Ternak"

The Effect of Feeding Formula in Honey Bees (Apis mellifera) Using Flow Hive Technology on Honey Production and Quality at PT Kembang Joyo Sriwijaya by Fanisa, Aulia Fahnaz, Dedi Fardiaz, Dewi Masyithoh

“…Bee feeding has long been known and applied in honey bee farming. One way of feeding bees is to give sugar syrup mixed with water. This study aims to determine…”
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Assessing Chicken Rendang in Padang: Quality, Nutrition, and Sensory Analysis by Novia, Deni, Yuherman, Winda Sartika, Rini Rustini

“…Chicken rendang is loved by children and adults alike but is still often found in restaurants in Padang City. As a representative of the Minang Region, the…”
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Kinetics of Deterioration of the Quality of Purebred Chicken Egg Meal During Storage by Rotinsulu, Merri Diana, Sjaloom Ester Sakul

“…The research objective to determine quality of purebred chicken egg meal deteriorates during storage. The research method used experimental method, counting…”
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The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs by Maulida Aina Salsabila, Vivi Kartika Putri, Amertaningtyas, Dedes, Saleha, Rischa

“…Meatball is a processed meat products made with a mix of ground meat, flour, and spices. The ingredients for making meatballs can be substituted by using…”
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Effect of Temperature and Duration of Gasbio Heat Energy on Bee Pollen Bioactive Compounds and Bee Propolis Extraction Trigona sp by Yasri Rahmawati, Yasri, Mochammad Junus

“…Processing of dried bee pollen and propolis extraction to optimize the use of processed by-products of Trigona sp bees in the general public by utilizing…”
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Enhancement of Antibacterial Activity from Chicken Head Protein Hydrolysate Using Dual-Enzyme Hydrolysis by Andiana, Pramudya, Syahdan, Moch. Geerhan Miraja, Utama, Arif Hendra, Kasri, Kasri, Al Awwaly, Khothibul Umam, Manab, Abdul

“…The chicken head is one of the by-products with a high protein content. Therefore, chicken heads can be used as raw materials to produce protein hydrolysates…”
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Effect of Chitosan-Beeswax Edible Coating on Microbiological Profile of Chicken Thigh Meat at Freezer Storage by Salwa Haneefah Fauzia, Dedi Fardiaz, Laprianika Retha Hapita Sari, Dewi Masyithoh

“…This research examined the effect of chitosan and beeswax edible coating with different percentages on the microbiological value (aerobic bacteria,…”
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Characteristics of Honey Powder with Maltodextrin And Gum Arabic Addition Using Vacuum Foam-Drying Method by Maharani, Angelina Risky, Aryandra, Naufal Akbar, Jaya, Firman, Lastriyanto, Anang, Masyithoh, Dewi, Radiati, Lilik Eka

“…Honey powder is a solution to overcome the weakness of liquid honey. This study aims to determine the characteristics of the addition of maltodextrin and gum…”
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Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer by Tobing, Naulia Ramadhani Lumban, Yurliasni, Yurliasni, Mariana, Elmy

“…Purple sweet potato and porang are local food ingredients that have potential as stabilizers because they have good hydrocolloid properties. This study was to…”
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Physicochemical and Sensory Quality of Probiotic Drink from Sumbawa Wild Horse Milk by Fajriani, Laksmi Nur, Sulaeman, Ahmad, Setiawan, Budi

“…Sumbawa wild horse milk is pure milk produced from Sumbawa horses with high nutritional content. It can survive for five months at room temperature without…”
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Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel by Utama, Dicky Tri, Pratama, Andry, Gumilar, Jajang, Wulandari, Eka, Putranto, Wendry Setiyadi, Suryaningsih, Lilis

“…Replacing animal fat with vegetable fat in comminuted meat products often faces technological property challenges, such as high weight loss after cooking and a…”
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Evaluation of Food Hygienic Practices Training on Knowledge, Attitude, and Practice: A Study on Traditional Rambak Production in Berkah Enterprise by Nuhriawangsa, Adi Magna Patriadi, Kartikasari, Lilik Retna, Swastike, Winny, Hanifa, Aqni, Hertanto, Bayu Setya

“…Rambak (hide’s cracker) produced by small and medium-scale local communities still relies on production processes that have been passed down from generation to…”
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Quality of IPB-D1 Chicken Egg Yolk Powder Using Various Drying Methods by Imawan, Salsabila Ma’shum, Wulandari, Zakiah, Wulandari, Wulandari, Sumantri, Cece

“…IPB D-1 chickens had good egg productivity. Chicken eggs are often used as functional ingredients in the form of powder because they have many advantages for…”
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The Quality of Meat, Carcass, and Cut Yields of Broiler Chicken Fed Diets Containing Purslane Meal Rich in Omega-3 Fats by Kartikasari, Lilik Retna, Hertanto, Bayu Setya, Nuhriawangsa, Adi Magna Patriadi

“…This study aims to evaluate the feeding of broilers with ALA-rich purslane supplementation on meat and carcass quality and sensory quality. A total of 180…”
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Effect of Whey Protein Isolate-Meniran Extract (Phyllantus niruri L.,) Eencapsulation Using Casein Hydrolysate on Foam, Optical Microscopy, Particle Size, and Viscosity by Hakim, Lukman, Jambang, Nicolays

“…The purpose of this study was to determine the effect of whey protein isolate (WPI)-extract of meniran (Phyllanthus niruri L.) encapsulation using casein…”
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Antibiotic Resistance Pattern of Escherichia coli Derived from Retail Raw Meat in North Sumatera, Indonesia by Dewi, Rita Rosmala, Berutu, Karina Mia, Sihombing, Juli Mutiara

“…Bacteria from animals raised for food that have developed antimicrobial resistance (AMR) may serve as a vehicle for its transmission from animal to human…”
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The Effect of Nano-Polyphenols Cocoa Whey Protein as Functional Fortification Materials in Terms of Antioxidant Activity and Physicochemical Properties by Nabilah, Nanda, Sawitri, Manik Eirry, Manab, Abdul, Susilo, Agus

“…The study aims to understand the interaction between cocoa polyphenol nanoparticles with whey protein isolate (WPI) bond between polyphenol cocoa nanoparticles…”
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The Effect of Sardines Fish Oil Waste Into The Diets on The Chemical Quality of Laying Hen Egg by Fadlilah, Anik, Susanto, Edy, Muthoharoh, Husnul, Susila, Ida, Wahyuni, Wahyuni, Sutanto, Edi, Handayani, Ike Mawarni, Alilmi, M. Dzulfikri, Mustofa, M. Muhid

“…The Functional eggs could be used as food for stunting sufferers. Functional eggs could be produced by feed modification using sardines fish oil waste (SFOW)…”
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The Physicochemical and Organoleptic Quality of Liver Nuggets with Corn Flour and Sago Flour by Amertaningtyas, Dedes, Apriliyani, Mulia Winirsya

“…The study aims to determine the effect of using corn flour and sago flour on chicken liver nuggets and beef liver nuggets in terms of physicochemical and…”
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Physicochemical and Microbiological Quality of Buffalo Meat Patty with the Addition of Fenugreek Seed (Trigonella foenum graecum) During Storage Time by Hafid, Harapin, Patriani, Peni

“…Buffalo meat has a good nutritional profile for the development of processed livestock products to meet consumer demand. For some reason, buffalo meat is less…”
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