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  1. 1
    KUALITAS KARKAS, MARBLING, KOLESTEROL DAGING DAN KOMPONEN NON KARKAS SAPI BALI YANG DIBERI PAKAN KULIT BUAH KAKAO FERMENTASI
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  2. 2
    Carcass Quality, Non-Carcass Component and Meat Cholesterol of Kacang Goat Fed with Fermented Cocoa Shell
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  3. 3
    The Potential of Hydrolysate from Rabbit Meat Protein as an Angiotensin Converting Enzyme Inhibitor
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  4. 4
    Effect of Bay Leaf Infusion on Microbiological, Chemical and Physical Quality of Chicken Meat
    di Suryanto, Edi, Erwanto, Yuny, Astuti, Sylvie
    Pubblicazione 2020
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  5. 5
    Pengaruh Penambahan Ampas Virgin Coconut Oil dalam Ransum terhadap Performan dan Produksi Karkas Ayam Broiler (The Effect of Virgin Coconut Oil Waste in the Diet of Broiler Chicken on the Performance and Carcass Production)
    di Oktaviana, Dina, (Zuprizal), Suryanto, Edi
    Pubblicazione 2012
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  6. 6
    Evaluasi Karakteristik Fisik, Komposisi Kimia dan Kualitas Mikrobia Karkas Broiler Beku yang Beredar di Pasar Tradisional Kabupaten Halmahera Utara, Maluku Utara (Evaluation of Physical Characteristics, Chemical Composition and Microbial Quality of Frozen
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  7. 7
    Kualitas Bakso Daging Sapi Peranakan Ongole yang Diberi Pakan Basal Tongkol Jagung dan Undegraded Protein dalam Complete Feed (The Quality of Meatball Made From Meat of Ongole Crossbred Fed Corncob Basal Diet and Undegraded Protein in Complete Feed)
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  8. 8
    Kualitas Fisik dan Sensoris Daging Ayam Broiler yang Diberi Pakan dengan Penambahan Ampas Virgin Coconut Oil (VCO) (Physical and Sensory Quality of Meat of Broiler Chicken Fed with The Addition of Virgin Coconut Oil Waste)
    di Prayitno, Agus Hadi, Suryanto, Edi, (Zuprizal)
    Pubblicazione 2012
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  9. 9
    Karakteristik Kimia dan Mikrostruktur Otot Longissimus Dorsi dan Biceps Femoris dari Sapi Glonggong (Chemical Characteristics and Microstructure of Longissimus Dorsi and Biceps Femoris Muscle of Glonggong Beef Cattle)
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  10. 10
    PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING
    di Arizona, Rizky, Suryanto, Edi, Erwanto, Yuny
    Pubblicazione 2012
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  11. 11
    Karakteristik Organoleptik Dendeng dari Daging Kambing Bligon yang Diberi Pakan Daun Pepaya (Carica papaya) Berbagai Level
    di (Jauhari), Suryanto, Edi, (Soeparno)
    Pubblicazione 2012
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  12. 12
    Pemanfaatan Microbial Transglutaminase dalam Pembuatan Bakso dengan Bahan Dasar Daging Layu
    di Erwanto, Yuny, Suryanto, Edi, (Jumeri)
    Pubblicazione 2012
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  13. 13
    Pengaruh Temperatur dan Lama Pemasakan terhadap Keempukan dan Kandungan Kolagen Daging Sapi
    di (Jamhari), Suryanto, Edi, (Rusman)
    Pubblicazione 2012
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  14. 14
    Sensorial Characteristics of Meat of Japanese Quails, Coturnix Coturnix Japonica fed with Ration Containing Snail Meal
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  15. 15
    Pengaruh Perbedaan Pakan dan Umur terhadap Persentase Karkas, Meat Bone Ratio (MBR) dan Organ-Organ dalam Ayam Kampung
    di Suryanto, Edi
    Pubblicazione 2013
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  16. 16
    Pengaruh Berat Potong dan Level Protein Pakan terhadap Kualitas Fisik dan Komposisi Kimiawi Kulit Domba
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  17. 17
    PENGARUH LAMA PEMBAKARAN DAN JENIS BAHAN BAKAR TERHADAP KUALITAS SENSORIS DAN KADAR BENZO(A)PIREN SATE DAGING KAMBING
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  18. 18
    The Effect of Sugar Cane Levels and Drying Methods on Chemical and Physical Qualities of Ground Beef "Dendeng"
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  19. 19
    Antiradical Activity of Andaliman (Zanthoxylumachanthopodium DC) Fruit Extract
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  20. 20
    Singlet Oxygen Quenching Effect of Andaliman (Zanthoxylum acanthopodium DC.) Extracts in Light-Induced Lipid Oxidation
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