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The Effect of Young Timor Deer (Rusa timorensis) Hornbill Flour Supplementation on the Testicular Size of Male Wistar Rats (Rattus norvegicus)
Kartika, Nur Hafidzah Devi
; Samsudewa, Daud
; Prasetya, Nor Basid Adiwibawa
; Nandhirabrata, Raditya
Bantara Journal of Animal Science
Vol 7
, No 2
(2025)
The processing of young deer antlers exemplifies the use of deer as wildlife, guided by the principle of continuity and without harming them. The purpose of this study was to determine the effect of young Timor deer antler meal and to determine the impact of its supplementation on the size of the testes of male Wistar rats. Twenty male Wistar rats with a body weight of 200–250 g and an age of 90 days were used. The samples were divided into four groups: a control group and three treatment groups...
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OPTIMASI PEMASARAN PRODUK PANGAN LOKAL MELALUI PELATIHAN TEKNOLOGI BERBASIS WEB DI CV TOTALINDO GEMILANG
Inovasi Teknologi Informasi Dan Komputer Untuk Masyarakat
Vol 4
, No 2
(2024)
Local food small and medium industries (SMIs) in Indonesia have great potential to grow, one of which is CV Totalindo Gemilang. CV Totalindo Gemilang is a business engaged in the production of traditional drinks made from spices or empon-empon. CV Totalindo Gemilang has great potential to grow in Indonesia, but is still constrained in the marketing aspect. Currently, marketing is still done conventionally. Lack of knowledge and skills in utilizing information and communication technology (ICT) i...
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AKTIVITAS ANTIOKSIDAN EKSTRAK BUAH PARIJOTO PADA BERBAGAI PH PENGOLAHAN PANGAN
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 4
, No 2
(2020)
Food processing can be done in the pH range from acid to base. This research aims to study the effect of various pH of food processing on antioxidant activity and total phenol extract of Parijoto fruit. Testing was carried out at pH 2, 4, 7, 8, and 10. Analysis of antioxidant activity using the DPPH radical scavenging activity method. Whereas phenol analysis uses the Folin Ciocalteu method. The results showed that the pH difference significantly affected the antioxidant activity and the total ph...
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Perbandingan Warna Tepung Suweg Fase Dorman dan Vegetatif Secara Instrumental dan Sensoris
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 1
, No 1
(2017)
The color of the flour has an important role because it will happen to the resulting derived product. This study was to compare the color of suweg flour produced from the dormant and vegetative phases in instrumental and sensory. Instruments using Chromameter. Parameters observed from L *, a *, b *, chroma, and hue degrees. Sensory testing uses a rank test of color preferences, brown color and color brightness. The results showed significant differences in L *, a *, b *, and chroma values betwee...
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