Browsing Volume 2 No. 1, Juni 2009 by Title
Now showing items 8-10 of 10
-
PERBEDAAN KADAR KALSIUM, ALBUMIN DAN DAYA TERIMA PADA SELAI CAKAR AYAM DAN KULIT PISANG DENGAN VARIASI PERBANDINGAN KULIT PISANG YANG BERBEDA
(lppmums, 2009-06)Chicken foot jam is a semi solid food product which is made of chicken foot with variation of different banana flesh comparison and processed into a gel form by adding sustainable material such as sugar, acid and pectin. ... -
PERBEDAAN KANDUNGAN PROTEIN, ZAT BESI DAN DAYA TERIMA PADA PEMBUATAN BAKSO DEGAN PERBANDINGAN JAMUR TIRAM (PLEUROTUS Sp) DAN DAGING SAPI YANG BERBEDA
(lppmums, 2009-06)This research to investigate the different of protein, iron contents and the acceptability meat balls treat with oyster mushroom and beef. Plan of this research use random sampling with four treatment and two time ... -
RESPON HAMBATAN BAKTERI GRAM POSITIF DAN NEGATIF PADA IKAN NILA (Oreochromis niloticus) YANG DIAWETKAN DENGAN EKSTRAK JAHE (Zingiber officinale)
(lppmums, 2009-06)Compared to catfish, tilapia fish is more prospective to be cultivated since it has higher nutritional value. As a type of fish, tilapia is classified perishable, i.e. decay quickly. Due to its high protein and Aw, tilapia ...