Record Details

PENGARUH METODE PEMBUATAN DAN PEREBUSAN DALAM EKSTRAK TEH TERHADAP KUALITAS MIKROBIOLOGI TELUR ASIN AYAM RAS

SAINTEKBU

View Archive Info
 
 
Field Value
 
Title PENGARUH METODE PEMBUATAN DAN PEREBUSAN DALAM EKSTRAK TEH TERHADAP KUALITAS MIKROBIOLOGI TELUR ASIN AYAM RAS
 
Creator Afiyah, Dyah Nurul
Soleh, Nur
 
Description The microbiologi (Salmonella-Shigella) test on the egg chiken salt is one type with two treatment this is production egg salt chiken method and extract tea boiled that different level. Sample was collected from the factorial RAL analysis. Microbe identification to Center of Biotechnology Development Laboratory, Muhammadiyah University of Malang. Result showed from factorial RAL Analysis there is no effect (non significant) (P>0,05) this abouth coloni microorganisme Salmonella-Shigella total.
 
Publisher Universitas Islam Kadiri
 
Date 2016-03-01
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ejournal.uniska-kediri.ac.id/index.php/FilliaCendekia/article/view/42
 
Source Jurnal Ilmiah Fillia Cendekia; Vol 1 No 1 (2016): Jurnal Ilmiah Filia Cendekia; 45-49
Jurnal Ilmiah Fillia Cendekia; Vol 1 No 1 (2016): Jurnal Ilmiah Filia Cendekia; 45-49
2598-6325
2502-5597
 
Language eng
 
Relation https://ejournal.uniska-kediri.ac.id/index.php/FilliaCendekia/article/view/42/34
 
Rights Copyright (c) 2016 Fakultas Pertanian UNISKA Kediri