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16.580  Articles
1 of 1.658 pages  |  10  records  |  more records»
Currently, the ozone (O3) oxidation efficiency in the treatment of waste soy sauce provides 34.2% color removal and a 27.4% reduction in its chemical oxygen demand (COD). To improve the O3 oxidation efficiency, hydrogen peroxide (H2O2) is used to cause a ... see more

Currently, the ozone (O3) oxidation efficiency in the treatment of waste soy sauce provides 34.2% color removal and a 27.4% reduction in its chemical oxygen demand (COD). To improve the O3 oxidation efficiency, hydrogen peroxide (H2O2) is used to cause a ... see more

Penelitian biologis ini bertujuan untuk mengetahui pengaruh penggunaan soy milk waste (SMW) dalam pakan terhadap produktivitas ayam Joper periode stater. Rancangan yang digunakan dalam penelitian biologis ini adalah RAL dengan 5 perlakuan level penggunaan... see more

Penelitian biologis ini bertujuan untuk mengetahui pengaruh penggunaan soy milk waste (SMW) dalam pakan terhadap produktivitas ayam Joper periode stater. Rancangan yang digunakan dalam penelitian biologis ini adalah RAL dengan 5 perlakuan level penggunaan... see more

The study was conducted to investigate the effects of ensiled guinea grass (GG)- cassava peel (CSP) enriched with soybean cheese waste (SBCW) in varying proportions into 4 treatments: T1 (GG100%), T2 (GG80% + CSP10% + SBCW10%), T3 (GG60% + CSP30% + SBCW10... see more

This research aims were to find the effect of giving Toffu (Soybean production) Waste and Kayambang with Chicken Manure as The Ameliorant on Growth and Yield of Sweet Corn (Zea mays saccharataSturt) Cultivation in Peat Soil. Then, to find the effect of gi... see more

The objectives of this study were to determine the saline concentration and moromi’s fermentation duration of Koro Benguk salty soy sauce at best organolepticly and determine consumers’ preferences towards Koro Benguk salty soy sauce from the best treatme... see more

This study was aimed to find out the effective local microorganism of fruit wastes concentration on the growth and production of the soybean plants. This study was conducted in the trial land of Campus 2, Faculty of Agriculture, Cokroaminoto University, P... see more

Salty soy sauce subjected in this study is a variety of commercial soy products in Indonesia. Chromatographic profiles linked to taste dilution analysis of the soy sauce were analyzed by Sephadex G-15 gel filtration chromatography followed by RP-HPLC. The... see more

1 of 1.658 pages  |  10  records  |  more records»