Results 11 to 20 of about 180,068 (204)

Pengaruh Lama Penyimpanan Silase Daun Kelapa Sawit Terhadap Kadar Protein dan Serat Kasar

open access: yesZiraa'ah: Majalah Ilmiah Pertanian, 2014
This study is aimed to acknowledge the study of the effect  of storage lenght  of palm leaf silage to Crude Protein and Crude Fiber was conducted at Pleihari, Tanah Laut District and Agriculture Laboratory of Agriculture Faculty of Lambung Mangkurat ...
Achmad Jaelani   +2 more
doaj   +1 more source

Normalization of protein and carbohydrate nutrition for high productive cows during a dry period

open access: yesАграрная наука Евро-Северо-Востока, 2023
The article provides the results of study of protein and carbohydrate nutrition for high productive cows with milk yield of 10 thousand kg during dry period.
L. N. Kuzmina   +2 more
doaj   +1 more source

Pengaruh Lama Penyimpanan Hasil Fermentasi Pelepah Sawit oleh Trichoderma Sp Terhadap Derajat Keasaman (pH), Kandungan Protein Kasar dan Serat Kasar

open access: yesZiraa'ah: Majalah Ilmiah Pertanian, 2015
The purpose of this study was to determine the effect of storage lenght of fermented palm fronds by Trichoderma sp on the degree of acidity (pH), crude protein and crude fiber.
Achmad Jaelani   +2 more
doaj   +1 more source

NIRS potential use for the determination of natural resources quality from dehesa (acorn and grass) in Montanera system for Iberian pigs. [PDF]

open access: yes, 2018
NIRS technology has been used as an alternative to conventional methods to determinate the content of nutrients of acorns and grass from dehesa ecosystem.
Cabeza de Vaca, M   +9 more
core   +1 more source

Crude fiber and chitin in the red crab (Pleuroncodes Planipes, Stimpson): Similarities and differences

open access: yesCiencias Marinas, 1995
One of the potentially important marine resources in Mexico is the crustacean known as the red crab, Pleuroncodes plunipes, Stimpson. During a bibliographic review of the chemical composition of crustaceans, it was found that some authors report chitin ...
MC Calvo-Carrillo   +3 more
doaj   +1 more source

Physicochemical Properties Comparison of Pine Pollen Fiber and Its Fiber after Compounding with Oat Fiber

open access: yesShipin gongye ke-ji, 2023
The nutritional composition and dietary fiber content of pine pollen fiber, oat fiber, and pine pollen-oat fiber products and their physicochemical properties, and correlation were analyzed to investigate the effects of pine pollen (compound) fiber ...
Tao QU   +7 more
doaj   +1 more source

ANALISIS KADAR SERAT DAN KADAR PROTEIN SERTA PENGARUH WAKTU SIMPAN TERHADAP SEREAL BERBASIS TEPUNG AMPAS KELAPA DAN TEPUNG TEMPE

open access: yesKovalen: Jurnal Riset Kimia, 2019
Research on dissolved protein and crude fiber flour based on coconut pulp and tempe flour has been performed. This study aims to determine the effect of shelf time on levels of dissolved protein and crude fiber flour-based cereal coconut pulp and tempeh ...
Fitrianingsih Mozin   +2 more
doaj   +1 more source

KAJIAN KUALITAS NUTRISI AMPAS KELAPA FERMENTASI (Cocos nucifera L) MENGGUNAKAN EFECTIVE MICROORGANISM-4 DENGAN LEVEL YANG BERBEDA

open access: yesZiraa'ah: Majalah Ilmiah Pertanian, 2018
This study aims to analyze the nutrient content of coconut pulp fermented dregs tocrude protein content, crude fiber and crude fat with different levels of EM-4.
Danang Biyatmoko   +2 more
doaj   +1 more source

Genetic insights into the crude protein and fiber content of ramie leaves

open access: yesFrontiers in Plant Science, 2022
Ramie (Boehmeria nivea L.) is a perennial plant with vigorously vegetative growth and high nutritive value that is an excellent source of green feed in China.
Zhiyong Liu   +7 more
doaj   +1 more source

Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour

open access: yesJournal of Applied Food Technology, 2020
This research aimed to determine the addition of lesser yam flour on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour.
Indri Iriana Putri   +2 more
doaj   +1 more source

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