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Vol 6, No 2 (2017) KARAKTERISTIK IKAN TEMBANG (Sardinella gibbosa) SEBAGAI BAHAN BAKU PEMBUATAN PRODUK FERMENTASI CHAO Abstract
Agussalim M Agussalim M, Tien Kumalasari
 
Vol 5, No 2 (2016) ANALISIS KANDUNGAN PROTEIN KASAR DAN SERAT KASAR TONGKOL JAGUNG SEBAGAI PAKAN TERNAK ALTERNATIF DENGAN LAMA FERMENTASI YANG BERBEDA Abstract
Rahmawati Semaun, Intan Dwi Novieta, Mu’tia Abdullah
 
Vol 7, No 3 (2018) EFEK LAMA PENYIMPANAN FERMENTASI JERAMI PADI OLEH TRICHODERMA SP TERHADAP KANDUNGAN PROTEIN DAN SERAT KASAR Abstract
Selfin Tala, Muhammad Irfan
 
Vol 5, No 2 (2016) PENGEMBANGAN BIOPROSES JAGUNG PULUT MENJADI PRODUK OLAHAN BREM CAIR Abstract
Sri Udayana Tartar, Sriwati Malle
 
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