Article Per Year (5 Year)
p-Index From 2021 - 2026
1.607
P-Index
This Author published in this journals
All Journal JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Ilmu dan Industri Peternakan Teknosains: Media Informasi Sains dan Teknologi Prosiding Seminar Biologi Jurnal Penelitian Pendidikan IPA (JPPIPA) Musamus Journal of Livestock Science Anoa: Journal of Animal Husbandry Chalaza Journal of Animal Husbandry JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Astati
Universitas Islam Negeri Alauddin Makassar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Physics Social Sciences Veterinary

Published : 30 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Prosiding Seminar Biologi

 1 
Pengaruh Ekstrak Jahe (Zingiber offcinale) Terhadap Kualitas Telur Asin Astati Astati
Prosiding Seminar Biologi Vol 4 No 1 (2018): Prosiding Seminar Nasional Megabiodiversitas Indonesia
Publisher : Jurusan Biologi, Fakultas Sains dan Teknologi, Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/psb.v4i1.5928

Abstract

This study aims to identify the quality of the salty egg with  increasing  ginger extract (Zingiber officinale)  with different concentrated. This research used duck egg with increasing ginger with four treatment there are P0= 0 %,P1= 20 %, P2= 30 %, P3= 40 %, with every treatment that repeatedly four ways, where every repeatedly used five eggs samples the total of the samples is sixty eggs. Complete Random Device (RAL) by four treatments and four restatings. The parameter which is perceiving by the smell, egg yolk, taste, and sandy. Based on the results of the analysis of the variety and showed that the addition of ginger extract at different concentration did not give effect to the colour and fossil where the value (Fhit <Ftabel) at the concentration of 95% confidence and greatly affect the aroma and taste fossil where (Fhit> Ftabel) at 99% confidence concentration. The addition of ginger extract with a concentration of 40% gives a good influence.
Co-Authors . Nurwahidah A Suarda A. Mustika Abidin AA Sudharmawan, AA Ahmad Alim Akramullah Ali Amriana Hifizah Anas Qurniawan Andi Suarda Andi Suarda Bashar Nur Takbir Effendi Abustam Endah Murphi Ningrum Faikatushalihat Faikatushalihat Fitri Handayani Handayani Indah Susanti Indah Fatma supardi Irmawaty Irmawaty Jumriah Syam, Jumriah Syam Khaerani Kiramang Khaerul Anwar Khaifah khaifah Maryam Maryam Mashuri Masri Muh Basir Paly Muh. Basir Paly Muh. Sakir Muhammad Arsan Jamili Muhammad Basir Paly Muhammad Nur Hidayat Mukhlis Mukhlis Mursidin Mursidin Mursidin Mursidin Mursidin Natsir Sandiah Nur Azmi Nurbaya Nurbaya Nurfaisah Baharuddin Nurjihan Islami Ansar Rusli Rusli Rusni Rusni Rusny Rusny Suci Ananda Sudrianto Sudrianto W. Kurniawan Wahyuningsih Wahyuningsih Yurio Yusuf