Vol. 4 No. 2 (2023): Desember 2023

Articles

• PENAMBAHAN DAGING ITIK YANG OPTIMUM TERHADAP KUALITAS KERUPUK TRADISIONAL DITINJAU DARI KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK THE OPTIMUM ADDITION OF DUCK MEAT TO THE QUALITY OF TRADITIONAL CRACKERS IN TERMS OF PHYSICAL AND CHEMICAL QUALITY

  Dinda Salsabila, Aris Sri Widati, Eny Sri Widyastuti

  42-51

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  • 171
  • 91
  • DOI

• KUALITAS DAGING ITIK YANG DIRENDAM JUS BUAH NANAS (ANANAS COMASUS L. MERR) EFFECT OF GIVING PINEAPLLE JUICE (ANANAS COMASUS L. MERR) ON QUALITY OF DUCK MEAT

  Runi, Ayutha Wijinindyah, Lies Tiarini Wulandari

  52-59

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  • 144
  • 118
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• KERAGAMAN PERTUMBUHAN ITIK BAYANG PERIODE PERTUMBUHAN GROWTH DIVERSITY OF DUCKS BAYANG ON THE GROWTH PERIOD

  Teguh Rafian, Firda Arlina, Zulkarnain Zulkarnain, Adytia Yurnalis

  60-64

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  • 88
  • 45
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• PENGARUH PEMANFAATAN POD KAKAO (THEOBROMA CACAO) FERMENTASI DENGAN SUPLEMENTASI MINERAL, PROBIOTIK DAN BY-PASS PROTEIN TERHADAP POPULASI BAKTERI RUMEN SECARA IN-VITRO THE EFFECT OF USING FERMENTED COCOA POD (THEOBROMA CACAO) WITH MINERAL SUPPLEMENTATION, PROBIOTICS AND PROTEIN BY-PASS AGAINST RUMEN BACTERIA POPULATION IN-VITRO

  Edwar Suharnas, Afrizal Syaripudin, Nurhaita, Rita Zurina, Suliasih, Lezita Malianti

  65-70

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  • 92
  • 80
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• PENGGUNAAN CRUDE PALM OIL (CPO) BERBAGAI LEVEL PADA PAKAN TERHADAP PERFORMA BEBEK PEKING THE USE OF VARIOUS LEVELS OF CRUDE PALM OIL (CPO) IN FEED ON THE PERFORMANCE OF PEKING DUCKS

  Alfan Setya Winurdana, Sholihah, Sofiyana

  71-75

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  • 213
  • 76
  • DOI