Jurnal Ilmu Ternak Universitas Padjadjaran
Volume 11, Number 1 (2011)
Articles
Kualitas Fisikokimia Naget Ayam yang Menggunakan Filer Tepung Suweg (amorphophallus Campanulatus B1) (physicochemical Quality of Chicken Nugget Using Suweg (amorphophallus Campanulatus B1) Flour As Filler)
Jajang Gumilar, Obin Rachmawan, and Winda Nurdyanti
Sifat Fisik dan Kimia Nikumi Daging Kuda dengan Penambahan Antidenaturan dan Natrium (tripolifosfat (the Physical and Chemical Quality of Horse Treated with Addition of Cryoprotectan and Sodium Tripoliphosphate)
Lilis Suryaningsih and Rudy Priyanto
Reduksi Abamektin pada Cacing Tanah (lumbricus Rubellus) Melalui Proses Pengolahan Tepung Cacing (abamectin Reduction at Eartworm (lumbricus Rubellus) Trough Eartworm Meal Processing)
Yuli Astuti Hidayati and Tb. Benito A. Kurnani
Nilai Nutrisi Batang Pisang dari Produk Bioproses (ensilage) Sebagai Ransum Lengkap (nutrition Value of Banana Pseudostem from Bioprecces Produt (ensilage) As a Complete Ration)
Tidi Dhalika, Atun Budiman, Budi Ayuningsih, and Mansyur
Peranan Penyuluh Sebagai Agen Pembaharu dalam Meningkatkan Motivasi Berprestasi Peternak Kambing Perah (the Role of Extension Worker As Agent of Change to Increasing of the Achievement Motivation of Dairy Goat Farmer)
Sugeng Winaryanto, Nugraha Setiawan, and Unang Yunasaf
Hubungan Keberdayaan Peternak Sapi Perah dengan Tingkat Keberhasilan Usaha Ternak (correlation Between Dairy Farmer’s Power and Level of Farming Succeeding)
Unang Yunasaf, Adjat Sudradjat Masdar, and Syahirul Alim
Pendugaan Kadar Kolesterol Daging dan Telur Berdasarkan Kadar Kolesterol Darah pada Puyuh Jepang (estimated Cholesterol Levels Meat and Egg Based on Blood Cholesterol on the Japanese Quail )
Dedi Rahmat and Rachmat Wiradimadja
Pengujian Anti Protein Produksi Blastosis (anti-pag) Melalui Metode Dot Blot (evaluatin of Anti Pag from Blastosis Through Dot Blot Method)
Tita Damayanti Lestari
Derajat Keasaman dan Karakteristik Organoleptik Produk Fermentasi Susu Kambing dengan Penambahan Sari Kurmayang Diinokulasikan Berbagai Kombinasi Starter Bakteri Asam Laktat (acidity and Organoleptic Characteristics of Fermented Goat Milkswith Dates Extra
Roostita L. Balia, Hartati Chairunnisa, Obin Rachmawan, and Eka Wulandari
Keempukan dan Akseptabilitas Daging Ayam Broiler Asap pada Berbagai Temperatur dan Lama Pengasapan (tenderness and Acceptability of Smoke Broiler Chicken Meat on Various Temperature and Times)
Kusmajadi Suradi, Lilis Suryaningsih, and Balqis Bararah
