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Menampilkan 1–7 dari 7 artikel
THE EFFECT OF BROILER CHICKEN MEAT MARINATION USING CUCUMBER SOLUTION (CUCUMIS SATIVUS L) ON MEAT QUALITY
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 3
(2025)
Most of the causes of meat spoilage are due to poor handling, which provides opportunities for contamination or growth of spoilage-causing microbes that can affect the quality and shelf life of the carcass. Marination becomes a strategic step in maintaining the quality of meat and extending its shelf life. To maintain the quality of the carcass during storage, the addition of cucumbers containing antibacterial compounds is necessary to inhibit the growth of spoilage-causing microorganisms. The p...
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Student Capacity Building With Mozzarella Cheese Making Training At Smk Negeri 1 Mojosongo, Boyolali
Windyasmara, Ludfia
; Ahimsa Kandi
; Mulyono, Ali Mursyid Wahyu
Agricultural-Animal Science Innovatian and Empowernment Journal
Vol 1
, No 1
(2025)
Students of SMK Negeri 1 Mojosongo, especially those majoring in Ruminant Livestock Agribusiness, need training in making mozzarella cheese to increase their knowledge in milk processing. Milk is a superior commodity that is very popular in Boyolali, Central Java. Training in processing cow's milk into processed products, namely mozzarella cheese, aims to develop the value of cow's milk which is easily damaged/stale, so that processing it into mozzarella cheese can provide a solution to increase...
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FERMENTASI JERAMI PADI MENGGUNAKAN Trichoderma AA1 DAN PENGARUHNYA TERHADAP SUHU, pH DAN NILAI KECERNAAN IN VITRO
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 5
, No 2
(2021)
Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi jerami padi menggunakan Trichoderma AA1 terhadap suhu, pH dan nilai kecernaan jerami padi fermentasi Penelitian menggunakan Rancangan Acak Lengkap pola searah dengan macam perlakuan berupa lama fermentasi yang terdiri dari 0, 7, 14 dan 21 hari. Masing-masing macam perlakuan diulang 4 kali. Larutan Trichoderma AA1 disiapkan dengan menginkubasikan 2 g inokulum Trichoderma AA1 dalam 200 ml larutan yang mengandung 2 g molases pada r...
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Protein Digestibility of Trembesi Leaf Fermented with Lactobacillus plantarum AK-3
Bantara Journal of Animal Science
Vol 2
, No 2
(2020)
This study aims to assess the digestibility of trembesi leaf protein fermented with Lactobacillus plantarum AK-3. Trembesi leaves are fermented by adding Lactobacillus plantarum AK 3 which is isolated from cow's milk waste. Then the protein digestibility was analyzed for ruminants. This research is descriptive so the data obtained is descriptive data about the level of digestibility of crude protein from fermented leaves. The conclusion obtained is the level of crude protein digestibility of the...
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Trembesi Digestibility Fermented By Lactobacillus Plantarum Mut 7
Bantara Journal of Animal Science
Vol 2
, No 1
(2020)
The specific purpose of this third year research is to study the level of digestibility in vivo BTTF and BTF and to study the effect of the use of tamarind leaves by the method of increasing the quality of nutrient content and decreasing saponin in PO cattle feed (ongole breeds). The specific target of the third year is BTTF and BTF in vivo digestibility. This study was designed with a Completely Randomized Directional Design with two treatments, namely in vivo digestibility BTTF and BTF. From t...
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Fermentasi dengan Menggunakan Berbagai Jenis Mikrobia untuk Menurunkan Kandungan Saponin Buah Trembesi (Sammanea saman)
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 3
, No 2
(2020)
Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi dengan menggunakan berbagai mikrobia terhadap kandungan saponin dan nutrient buah trembesi. Agensia fermentasi yang digunakan terdiri dari dua kelompok yaitu jamur Aspergillus niger dan bakteri Lactobacillus plantarum. Rancangan yang digunakan adalah Rancangan Acak Lengkap pola searah perlakuan diulang sebanyak 3 kali sehingga terbentuk kombinasi perlakuan 12 unit percobaan. Analisis yang dilakukan meliputi analisis kandungan sapon...
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1 Sitasi
NUTRIENT CONTENT OF COCOA POD (Theobroma cocoa) FERMENTATION WITH Aspergilllus niger ADDITION
Bantara Journal of Animal Science
Vol 1
, No 1
(2019)
The study was conducted to determine the increase in nutrient content and decrease in the lignin content of cocoa pod fermented with Aspergillus niger. The research method used three treatments and four replications. T0 = cocoa pod fermented without the addition of Aspergillus niger, T1 = cocoa pod fermented with the addition of 1% Aspergillus niger, and T2 = cocoa pod fermented with the addition of 2% Aspergillus niger. Fresh cocoa pod was chopped in 1-2 cm size. Cocoa pod chopped and dried, so...
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