Beternak ITIK PEDAGING

Edition

-

ISBN/ISSN

979-006-460-8

Collation

vi, 94 hlm. ; 23 cm

Series Title

-

Call Number

639 And b

Meat, Poultry, and Seafood Technology

Edition

-

ISBN/ISSN

0-13-568600-8

Collation

ix, 276 p. : ill, ; 24 cm

Series Title

-

Call Number

641.36 Hen m

PENGGEMUKAN SAPI POTONG HARI PER HARI: 3 BULAN PANEN

Edition

-

ISBN/ISSN

978-979-002-491-6

Collation

40 hlm. ; ilus. ; 22 cm.

Series Title

-

Call Number

641.36 Yul p

Pemotongan dan Penanganan Daging

Edition

-

ISBN/ISSN

979-21-0195-0

Collation

90 hlm. : ilus. ; 21 cm.

Series Title

-

Call Number

641.365 Mur p

Ayam Buras Pedaging

Edition

-

ISBN/ISSN

979-661-014-0

Collation

viii, 100 hlm; 20,5 cm

Series Title

-

Call Number

636.513 Cah a

KARAKTERISTIK PEMPEK KALDU TULANG IKAN TENGGIRI DENGAN PENAMBAHAN DAGING KELA…

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daging kelapa muda dan kaldu tulang ikan tenggiri terhadap karakteristik pempek yang dihasilkan. Penelitian ini dilaksanakan pada bulan Nopember 2009 sampai dengan April 2010 di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian dan Laboratorium Bioproses Jurusan Teknik Kimia Fakultas Teknik Universit…

PENGARUH SUPLEMENTASI SELENIUM ORGANIK DAN VITAMIN E TERHADAP KUALITAS DAGING…

This research used completely randomized design (CRD) with two factors 4 x 2, by 4 (four) level of organic selenium (S) and 2 (two) level of vitamin E. This research consisted by 8 (eight) treatments combination and three replicates, every replicates consisted by 2 (two) local duck. The parameters observed were pH, water Holding capacity (WHC) and cooking loss. Data were processed as design if …

KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF

The aim of this research was to find out sensory quality of goat meat marinated using active carbon. The research was conducted at September 2017 in the laboratory of Animal feed and Nutrition, Agriculture Faculty, Sriwijaya University. The design used in this researchwas completely randomized design (CRD) which consistdof 4 treatments and 20 of panelist test with quisioner. The treatments cons…

KUALITAS FISIK DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN BELIMBING W…

Goat meat from old goat has a tough characteristic it needs to be treated to improve its physical quality. The purpose of this study to determine the effect of the use of belimbing wuluh as marination materials on the physical quality of goat meat. This research was conducted at Nutrition and Feed Farm Laboratory of Animal Science Department of Agriculture Faculty of Sriwijaya University from A…

KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN BELIMBIN…

The addition ingredients in the process of marinating meat is needed to enhance consumer preferences. Additional ingredient that used is wuluh starfruit solution. The purpose of this research is to know the sensory qualites (flavor, color, texture, taste and acceptance) of goat meat marinated by using wuluh starfruit (Averrhoa bilimbi L). This research was conducted from August to September 201…

MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS FISIK DAGING AYAM

Chicken is one of the animal agricultural commodities needed to meet the body's need for protein nutrients. Broiler chickens are one of the biggest contributors to animal protein from livestock. The quality of chicken meat is determined by pH, water-holding capacity (WHC) and tenderness. The purpose of this research was to study the physical quality of chicken meat by modifying boiling time. Th…

ANALISIS KANDUNGAN KADAR LOGAM BERAT PADA DAGING KEPITING (Scylla serrata) DI…

Logam adalah unsur alam yang dapat diperoleh dari laut, erosi batuan tambang, vulkanisme dan sebagainya. Logam berat termasuk zat pencemar karena sifatnya yang stabil dan sulit untuk diuraikan. Kepiting merupakan biota perairan yang di habitatnya mempunyai ketahanan hidup yang tinggi. Biota ini mampu mengakumulasi logam berat yang cukup tinggi dibandingkan dengan biota lainnya. Tujuan penelitia…

PENGARUH KITOSAN SEBAGAI COATING TERHADAP MUTU DAN UMUR SIMPAN DAGING GILING …

Penelitian ini bertujuan untuk untuk mengetahui efektifitas penggunaan larutan kitosan sebagai coating pada konsentrasi (0%, 1,5%, dan 3%) terhadap mutu dan umur simpan daging giling ikan gabus (Channa striata) selama penyimpanan (tanpa penyimpanan, 3 hari, 6 hari, dan 9 hari). Penelitian ini akan dilaksanakan di Laboratorium Teknologi Hasil Perikanan, dan Laboratorium Bioproses Jurusan Teknik …

PENGARUH EKSTRAK DAUN SALAM (Syzygiumpolyanthum) TERHADAP KARAKTERISTIK BAKSO…

Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak daun salam terhadap kualitas fisik, kimia, mikrobiologis maupun sensoris bakso daging sapi selama penyimpanan suhu ruang. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Laboratorium Mikrobiologi dan Laboratorium Sensoris Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya, Indralaya. Penelitian ini d…

KESEDIAAN MEMBAYAR (WILLINGNESS TO PAY) KONSUMEN DAN FAKTOR YANG MEMPENGARUHI…

The consumer's willingness to pay is information about the maximum price that the consumer will pay at a price that the consumer can afford to pay. The objectives of this study are: (1) Describe the characteristics of consumers towards beef products in the Jakabaring retail market during the Covid 19 pandemic in Palembang City, (2) Analyze the value of consumers' willingness to pay for beef pro…

STRUCTURE AND DEVELOPMENT OF MEAT ANIMALS

Edition

1

ISBN/ISSN

0-13-854398-4

Collation

xi, 436p.;ill.;tab.;24cm

Series Title

-

Call Number

636.0892 Swa s

UJI FITOKIMIA EKSTRAK DAGING IKAN PATIN (Pangasius Sp.)

Backckground: Catfish (Pangasius Sp.) is a kind of fish that is included in the catfish group which is one of the superior freshwater fish commodities consumed by Indonesian people, especially the people of South Sumatra province. The nutritional content of catfish meat contain many benefits for human body. Catfish meat contain secondary metabolites such as alkaloids, flavonoids, tannins, sapon…

TEXTBOOX OF MEAT INPECTION

Edition

5th

ISBN/ISSN

-

Collation

viii, 596 p. : ill, ; 23 cm

Series Title

-

Call Number

664.302 Tho T

ILMU DAGING

Buku terjemahan ini terdiri dari 12 bab dengan materi mulai dari daging dan urat daging, faktor yang mempengaruhi pertumbuhan dan perkembangan hewan pedaging, struktur dan pertumbuhan urat daging, struktur kimia dan biokimia urat daging, konversi urat daging menjadi daging, pembusukan daging oleh infeksi organisme, penyimpanan dan pengawetan daging, kontrol temperatur dan kontrol kadar air, men…

BETERNAK AYAM PEDAGING

Edition

-

ISBN/ISSN

797-413-287-x

Collation

120 hlm.; ilus.; 22 cm.

Series Title

-

Call Number

636.5 Aak b

ILMU DAN TEKNOLOGI DAGING

Edition

2

ISBN/ISSN

979-420-230-4

Collation

xii, 487 hlm.: ilus.; 21 cm.

Series Title

-

Call Number

664.9 Soe i

Beternak AYAM PEDAGING

-

PEDOMAN BETERNAK AYAM NEGERI

Edition

-

ISBN/ISSN

979-413-139-3

Collation

138 hlm.: ilus.; 21 cm

Series Title

-

Call Number

636.51 Aak p

MENGENAL LEBIH DEKAT : ayam kampung pedaging

Edition

Revisi

ISBN/ISSN

979-3084-27-8

Collation

iv, 80 hlm.: ilus.; 21 cm.

Series Title

-

Call Number

636.5 Isw a

AYAM BURAS PEDAGING

Edition

-

ISBN/ISSN

979-489-548-2

Collation

viii, 100 hlm.: ilus.; 20 cm.

Series Title

-

Call Number

636.513 Cah a

Pengelolaan usaha peternakan ayam pedaging

Edition

-

ISBN/ISSN

979-605-093-5

Collation

xvii, 156 hlm.: ilus.; 24 cm.

Series Title

-

Call Number

636.5 Ras p

Pemanfaatan kulit pisang lilin(Musa zabrina Van Houtte) sebagai pakan alterna…

Telah selesai dilaksanakan penelitian Pemanfaatan Kulit pisang lilin (Musa zabrina van houtte) Sebagai Pakan Alternatif Untuk Pertumbuhan Ayam Pedaging (Gallus gallus domesticus). Bertujuan untuk mengetahui pemanfaatan kulit pisang lilin terhadap pertumbuhan ayam pedaging. Penelitian dilaksanakan pada bulan juni sampai juli 2014 di Agrotechnopark berlokasi di Jl. Raya Palembang-Prabumulih d…