Browsing Volume 2 No. 1, Juni 2009 by Author "Purwani, Eni"
Now showing items 1-2 of 2
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PERBEDAAN KADAR KALSIUM, ALBUMIN DAN DAYA TERIMA PADA SELAI CAKAR AYAM DAN KULIT PISANG DENGAN VARIASI PERBANDINGAN KULIT PISANG YANG BERBEDA
Setyaningsih, Endang; Purwani, Eni; Sarbini, Dwi (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. ... -
RESPON HAMBATAN BAKTERI GRAM POSITIF DAN NEGATIF PADA IKAN NILA (Oreochromis niloticus) YANG DIAWETKAN DENGAN EKSTRAK JAHE (Zingiber officinale)
Purwani, Eni; Hapsari, Setyo Wulang Nur; Rauf, Rusdin (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 ...