Pengaruh Penambahan Daun Ketapang (Terminalia catappa L) pada Pembuatan Telur Asin terhadap Kualitas Kimia, Aktivitas Antimikroba dan Antioksidan Telur Effect of Ketapang Leaves (Terminalia catappa L) Addition in Making Salted Eggs on Chemical Quality, Antimicrobial Activity, and Antioxidant of Eggs

JAHARA, SITI and Sahara, Eli and OKTARI, NAFANI and RAMADHAN, LEVI and Sandi, Sofia and Yosi, Fitra and Liana Sari, Meisji and Nurdin, Aptriansyah Susanda and Muhakka, Muhakka and Riswandi, Riswandi (2024) Pengaruh Penambahan Daun Ketapang (Terminalia catappa L) pada Pembuatan Telur Asin terhadap Kualitas Kimia, Aktivitas Antimikroba dan Antioksidan Telur Effect of Ketapang Leaves (Terminalia catappa L) Addition in Making Salted Eggs on Chemical Quality, Antimicrobial Activity, and Antioxidant of Eggs. Jurnal Peternakan Sriwijaya, 13 (1). pp. 8-14. ISSN 2303-1093

Text pengaruh penambahan daun ketapang pada pembuatan telur asin ..dst.pdf Download (225kB)

Item Type:	Article
Subjects:	S Agriculture > SF Animal culture > SF1-1100 Animal culture S Agriculture > SF Animal culture > SF105-109 Breeding and breeds S Agriculture > SF Animal culture > SF481-507 Poultry. Eggs
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Eli Sahara
Date Deposited:	20 Aug 2025 00:57
Last Modified:	20 Aug 2025 00:57
URI:	http://repository.unsri.ac.id/id/eprint/182291

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