Follow
Agus Hadi Prayitno
Agus Hadi Prayitno
Politeknik Negeri Jember
Verified email at polije.ac.id - Homepage
Title
Cited by
Cited by
Year
Kualitas fisik dan sensoris daging ayam broiler yang diberi pakan dengan penambahan ampas virgin coconut oil (VCO)
AH Prayitno, E Suryanto, Zuprizal
Buletin Peternakan 34 (1), 55-63, 2010
1082010
Karakteristik Sosis Dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata)
AH Prayitno, F Miskiyah, AV Rachmawati, TM Baghaskoro, BP Gunawan, ...
Buletin Peternakan 33 (2), 111-118, 2009
542009
Synthesis and Characteristics of Nano Calcium Oxide from Duck Eggshells by Precipitation Method
AH Prayitno, B Prasetyo, A Sutirtoadi
IOP Conference Series: Earth and Environmental Science 411, 1-6, 2020
242020
Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata)
AH Prayitno, F Miskiyah, AV Rachmawati, TM Baghaskoro, BP Gunawan, ...
Buletin Peternakan 33 (2), 111-118, 2009
242009
Pengaruh Fortifikasi Nanopartikel Kalsium Laktat Kerabang Telur Terhadap Sifat Kimia dan Fisik Bakso Ayam
AH Prayitno, E Suryanto, Rusman
Buletin Peternakan 40 (1), 40-47, 2016
202016
The sensory characteristics of fortified beef sausage with duck eggshell nano-calcium
B Prasetyo, AH Prayitno
IOP Conference Series Earth and Environmental Science 672, 1-6, 2021
142021
Buku Panduan Teknologi Silase
AH Prayitno, D Pantaya, B Prasetyo
122020
The fortification effect of duck eggshell nano-calcium on the physical quality of beef sausage
AH Prayitno, DL Rukmi, A Widiyawati, B Prasetyo
IOP Conference Series Earth and Environmental Science 980, 1-5, 2022
102022
The study of chemical contents, daily values, and microbiology of chicken chili sauce
AH Prayitno, R Meswari, M Diauddin
Canrea Journal: Food Technology, Nutritions, and Culinary 3 (1), 49-56, 2020
82020
Chemical Composition, Cooking, Physical and Sensorial Properties of Chicken Meatball Fortified With Eggshell Calcium Powder
E Suryanto, Setiyono, Rusman, AH Prayitno
XIVth European Poultry Conference 14, 1-3, 2014
82014
Physicochemical and sensory characteristics of chicken nugget with curcuma (Curcuma zanthorrhiza) flour fortification
RO Sujarwanta, Jamhari, E Suryanto, R Yuliatmo, AH Prayitno
IOP Conference Series: Earth and Enveronmental Science 387, 1-5, 2019
72019
Physical and sensory quality of meat of broiler chicken fed with the addition of virgin coconut oil waste
AH Prayitno, E Suryanto, Zuprizal
Buletin Peternakan 34 (1), 55-63, 2010
7*2010
Penerapan teknologi silase di masa pandemi covid-19 dan musim kemarau di Kelompok Ternak Limusin Jagir Jember
AH Prayitno, D Pantaya, B Prasetyo
Seminar Nasional Hasil Pengabdian Masyarakat, 10-15, 2021
62021
Aplikasi Nano Kalsium Alami Kerabang Telur Pada Sosis dan Potensinya Sebagai Pangan Fungsional
B Prasetyo, AH Prayitno
Politeknik Negeri Jember, 2020
62020
Karakteristik Nano Kalsium Alami Berbagai Jenis Kerabang Telur Unggas
AH Prayitno, Sutirtoadi, Anang
Politeknik Negeri Jember, 2019
6*2019
Pengaruh Pemberian Ampas Tahu Fermentasi Sebagai Pakan Konvensional Terhadap Biaya Produksi Itik Pedaging
AH Prayitno, B Prasetyo, A Sutirtoadi, A Sa'roni
Jurnal Ilmu Peternakan Terapan 2 (2), 50-56, 2019
62019
Characterisation of Nano-Calcium Lactate from Chicken Eggshells Synthesized by Precipitation Method as Food Supplement
AH Prayitno, S Hartatik, JMM Aji, E Suryanto, Rusman
Jurnal Ilmu Ternak dan Veteriner 26 (4), 139-144, 2021
52021
Chemical quality of culled duck meatball (Anas plathyryncos) substituted with edamame flour (Glycine max (L) Merril) filler
AH Prayitno, TH Rahman
Jurnal Ilmu Ternak dan Veteriner 25 (4), 190-194, 2020
52020
Kajian nilai gizi bakso dengan bahan dasar daging itik petelur afkir
AH Prayitno, TH Rahman
Applied Animal Science Proceeding Series 1 (1), 178-181, 2020
52020
Pengaruh fortifikasi kalsium dan nanopartikel kalsium laktat kerabang telur terhadap sifat sensoris bakso ayam
AH Prayitno, E Suryanto, Rusman, Setiyono
Prosiding Seminar Nasional Teknologi Peternakan Dan Veteriner, 725-732, 2019
5*2019
The system can't perform the operation now. Try again later.
Articles 1–20