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Artikel berdasarkan Author "Surtijono, S.E."

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Sompie, Meity and Ponto, Juliance H. W. and Surtijono, S.E. (2022) SIFAT FISIKOKIMIA DAN ORGANOLEPTIK BAKSO DAGING AYAM DENGAN PENAMBAHAN BAHAN PENGIKAT GELATIN CEKER AYAM PETELUR AFKIR. Project Report. Unsrat.

Sompie, Meity and Surtijono, S.E. and Ponto, Juliance H. W. (2021) KARAKTERISASI GELATIN YANG DIEKSTRAK DARI TULANG SAPI DAN APLIKASINYA PADA SOSIS SEBAGAI BAHAN PENGIKAT. Project Report. Unsrat.

Sompie, Meity and Agustin, Agnes T. and Surtijono, S.E. (2020) Sifat fisikokimia edible film berbahan dasar gelatin kulit sapi dengan penambahan gliserol sebagai plasticizer dan aplikasinya pada daging sapi. Project Report. Unsrat.

Sompie, Meity and Tinangon, Rita. M. and Surtijono, S.E. and Said, M. I (2020) Effect of long-time immersion in edible film solution from local chicken claw on the physical and chemical properties of chicken meat. IOP Publishing Ltd.

Mandey, Jet Saartje and Sompie, Meity and Surtijono, S.E. and Said, M. I (2020) Growth performance, serum biochemical, physical and sensory evaluation of broiler chickens supplemented with leilem (Clerodendrum minahassae Teijsm & Binn) leaves juice in drinking wate. AIP Publishing.

Sompie, Meity and Surtijono, S.E. and Rimbing, Siane (2018) KARAKTERISTIK EDIBLE FILM DARI GELATIN KULIT KAKI AYAM KAMPUNG. In: Seminar Nasional Unggas Lokal: Pengembangan Unggas Lokal di Indonesia, 30 Austus 2017, Fakultas Peternakan Unsrat.

Sompie, Meity and Surtijono, S.E. and Junus, Christine (2018) The effect of native chicken legskin gelatin concentration on physical characteristics and molecular weight of edible film. IOP Publishing Ltd.

Daftar ini dihasilkan pada Fri Mar 29 06:15:57 2024 WITA.