Results 211 to 220 of about 14,202 (229)
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The Quality of Salted Egg using Red Ginger as Natural Antioxidant
Asian Food Science JournalAims: The aim of this research was to determine the best percentage of adding red ginger to salted eggs based on physicochemical quality and organoleptic quality using the dry salting method. Study Design: This research used was a laboratory experimental design with a Completely Randomized Experiment design with 4 treatments and 5 replications. Place
Muhammad Harpiansyah Tanjung +2 more
openaire +1 more source
Tempeh and red ginger flour for hypercholesterolemic rats
Nutrition and Food Science, 2021Luthfia Dewi
exaly
Effect of Fertilization on Yield and NPK Contents in Red Ginger
Journal of Experimental Agriculture International, 2019Ana María Peña-Gutiérrez +3 more
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The effect of red ginger extract as a feed additive of broiler quail
Jurnal Ilmu dan Teknologi Peternakan TropisThis study aims to evaluate the effect of dietary inclusion of red ginger extract (Zingiber officinale var. rubrum) on total coliform of intestinal bacteria, digestibility, and performance of broiler quail. A total of 100 unsexed broiler quail were randomly assigned into five groups of treatment with four replications (5 quail each). Dietary treatments
Muttaqin, Abdul Zainal +2 more
openaire +1 more source
Formulation of instant powder drink combination of red ginger and banana peel
Materials Today: Proceedings, 2023Anggun Puspitarini Siswanto
exaly