1.
Effects of Enzyme and Emulsifier on Process Cheese Quality
by Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.5(2), pp.23-27
2.
Pengaruh Penambahan Sari Jamur Tiram Putih (Pleurotus ostreatus) pada Pembuatan Yogurt Drink Ditinjau dari Sifat Mutu Fisik
by Digna Anissa
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 October 2018, Vol.13(2), pp.118-125
3.
Effect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans
by Dedi Fardiaz
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2012, Vol.7(1), pp.12-18
4.
Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt
by Lilik Eka Radiati
Animal Production, 01 September 2016, Vol.18(3), pp.173-179
5.
The Effect of Addition Super Red Dragon Fruit (Hylocereus Costaricensis) Peels Concentrate to Physico Chemical and Microstucture by SEM of Chicken Saussage
by Dita Eka Oktaviningsih
Research Journal of Life Science, 01 December 2015, Vol.2(3), pp.145-151
6.
Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria
by Anif Mukaromah Wati
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2018, Vol.13(1), pp.54-62
7.
Quality of Water Content, Diastase Enzyme Activity and Hidroximetilfurfural (HMF) in Rubber and Rambutan Honey
by Sulis Setio Toto Harjo
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.10(1), pp.18-21
8.
Optimasi Aktivitas Antioksidan Peptida Aktif dari Ceker Ayam Melalui Hidrolisis Enzim Papain
by Edy Susanto
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2018, Vol.13(1), pp.14-26
9.
Carboxymethyle Cellulose (CMC) Addition In Term of Taste, Aroma, Color, pH, Viscosity, and Turbidity of Apple Cider Honey Drink
by Ditha Novi Anggraini
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.11(1), pp.58-67
10.
Review study on antibacterial activity of cherry leaf (Muntingia calabura) against Staphylococcus spp. and Salmonella spp. the most causing disease in livestock
by Galuh Dianita Fitri
Jurnal Ilmu-Ilmu Peternakan, 01 July 2017, Vol.27(2), pp.63-73
11.
The Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids
by Ria Marsella
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.11(2), pp.23-27
12.
THE IMPROVEMENT AND APPLICATION OF EI-GUN (ELECTRICAL INSEMINATION GUN) FOR ARTIFICIAL INSEMINATION (AI) USING GOAT FRESH SEMEN
by Mirsa Ita Dewi
Jurnal Ternak Tropika, 01 March 2017, Vol.17(2), pp.16-22
13.
The Effect of Rice Fermented (Tape Ketan Hitam) Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk
by Naili Iqrimah
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 September 2013, Vol.8(1), pp.9-18
14.
The Effect of Honey Harvesting Age in the Area of Calliandra Plant to Diastase Enzyme Activity, Hidroximetilfurfural (HMF) and Acidity
by Sri Minarti
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.11(2), pp.60-63
15.
Pengaruh penambahan sari temulawak (Curcuma xanthorrhiza Roxb.) terhadap kadar asam lemak bebas (FFA), pH dan kadar kurkumin pada telur asin
by Muflihuda Agiel Kurniawan
Jurnal Ilmu-Ilmu Peternakan, 01 April 2015, Vol.25(1), pp.8-15
16.
Effect of Gum Arabic on Organoleptic, Color, pH, Viscosity, and Turbidity of Apple Concentrated Honey Drink
by Martha Anggraeni Christiana
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.10(2), pp.46-53
17.
Kajian kualitas susu sapi perah PFH (studi kasus pada anggota Koperasi Agro Niaga di Kecamatan Jabung Kabupaten Malang)
by Kartika Budi Utami
Jurnal Ilmu-Ilmu Peternakan, 01 August 2014, Vol.24(2), pp.58-66
18.
The Study of Propolis, Pollen, and Royal Jelly Enrichment at Honey Product as Natural Antioxidant
by Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.2(1), pp.35-39
19.
Pengaruh pemanfaatan jenis dan konsentrasi lipid terhadap sifat fisik edible film komposit whey-porang
by Lexy Trendy Hawa
Jurnal Ilmu-Ilmu Peternakan, 01 February 2014, Vol.23(1), pp.35-43
20.
Physical, Chemical and Microbial Characteristic of Gouda Cheese Using Propolis (Apis milifera Liguistica) as Coating Material
by Lilik Eka Radiati
Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.6(2), pp.1-7
