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5.538  Articles
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Cu2+ doped ZnO by green synthesis was successfully prepared by using a combination of the Sol-Gel-Sonochemical method. Duck egg albumen was used as an additive, a substitute for chemical additives, such as monoethanolamine (MEA) and diethanolamine (DEA). ... see more

This study was carried out with the aim of determining some internal and external quality characteristics of pekin duck eggs grown by families living in rural Hatay province by using mathematical formulas. In the study, 417 pekin duck eggs were used and w... see more

This study aimed to measure the effect of L-Arginine supplementation in the ration of laying duck and in-ovo injection of L-Arginine during egg incubation on breast muscle dimensions and carcass percentage of local duck. A total of 500 fertile eggs were o... see more

The problem often encountered by laying duck breeders is a decrease in the physical quality of eggs. Nanochitosan is a polysaccharide that has the potential as a feed additive to improve the physical quality of eggs in pengging ducks. The use of nanochito... see more

The objective of this study to determine the effect of feeding fresh garlic to ducks on decrease the cholesterol level of duck eggs. This study composed of two treatment groups. The duck in the first group (control) was fed local feed without spplemente d... see more

Biodiesel is produced from esterification and transesterification reactions of various vegetable oils such as coconut oil, palm oil, seed oil, soybean oil, etc. Waste cooking oil has the potential as a raw material for making biodiesel due to its abundant... see more

Duck eggshell contains very high calcium, making it a raw material for hydroxyapatite (HA) biomedical applications. The aim of this study was to synthesize natural HA from duck eggshell waste using cleaning, drying, smoothing with a smoothness level of pa... see more

Smoke-salted duck eggs (SDEs) one of Indonesia's most well-known egg food preservation methods. It not only increases the shelf life of smoked-salted duck eggs, but it also imparts a distinguishable flavor and taste to them. The SDEs process requires a bo... see more

Research conducted at the Laboratory of Fishery Products Processing Technology Aperik Ibrahimy and laboratory of Agricultural Technology UB Malang. The materials used in this study is the meat waste meat red snapper (Lutjanus sanguineus) 1 kg, duck eggs (... see more

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