Zhuanxia Chen1, Ningping Tao1,*, Xiao Qin1 and Dayong Liu2
...ificantly. Compared with steamed meat, the flavor materials in boiled meat had a certain loss. Therefore, the addition of fried liver to the soup is beneficial to flavor.
... 
Riskayanti Riskayanti1, Hikmah Hikmah2*, Muhammad Irfan Said2, Nahariah Nahariah2
...ing treatment (fresh and steamed) and the second factor was vegetable addition level (0%, 10%, 20% and 30%). Parameters measured were dietary fiber content (%), antioxidant activity (%), IC50 (ppm), pH and cooking loss of chicken nuggets. The outcomes showed that dietary fiber content and antioxidant activity were higher (P<0.01) in fresh vegetables than in steamed vegetables with 7.84% and 44.49%, respectively. The IC...
Srisukmawati Zainudin1,3, Hartutik2, Edhy Sudjarwo2, Osfar Sjofjan2*
... T2 (basal feed with 10% steamed skipjack tuna offal meal), and T3 (basal feed with 10% fermented skipjack tuna offal meal). Data were collected and analyzed using analysis of variance (ANOVA). The results showed significant differences (p < 0.05) in nutrient digestibility when skipjack tuna offal meal was used as a fish meal replacement. In conclusion, fermented skipjack tuna offal meal was recommended as a source protein for local chickens.
&n...
Saitul Fakhri1*, Heni Suryani2, Teja Kaswari1, Munawwaroh Pane1, Neneng Hariyati1, Dodi Rolis Limbong1, Anuraga Jayanegara3, Daniel Komwihangilo4
...ea levels for ammoniated steamed oil palm fronds (OPF). Four treatments were evaluated, i.e., T1: ammoniated steamed OPF (control); T2, T1 + 1% urea; T3, T1 + 3% urea; and T4, T1 + 5% urea. Fresh OPF was steamed in an autoclave at 121°C and 1.4 atm pressure for 30 min. Steamed OPF was ammoniated with 1, 3, and 5% urea according to the treatments. Aft...
