Add to ORKGWafers are one form of processed feed that is formed in such a way with special tools, made from concentrate or forage with the aim of reducing the craving properties of feed. The purpose of this study was to determine the physical characteristics of palm kernel cake-based wafer feed. The design used is a 4 x 3 factorial design, with treatment; 4 different wafer feed formulas and 3 different thickness sizes.Observations made include water content, density, water absorption. The results showed that based on the results of physical quality test (moisture content of 15.66 ± 0.79a, density of 0.75 ± 0.05tn, water absorption of 185.76 ± 3.85b) wafers with formula 2 thickness of 4 cm gave physical appearance the best wafer. Keywords: Palm ker...
The objectives of the research were to evaluate package and storage periods on physical and chemical...
Wafer merupakan campuran dari beberapa bahan pakan yang kompleks berbentuk persegi dan di dalamn...
The purpose of this study was to determine texture, color, aroma, and palatability wafers with vario...
Wafers are one form of processed feed that is formed in such a way with special tools, made from con...
The wafer is one form of processed feed that was formed in such a way with special tools, made from ...
Study on the level of water content and particle size of feed ingredients to the physical appearance...
ABSTRAKWafer adalah salah satu bentuk pengolahan pakan dengan campuran bahan komplit, dalam pembuata...
Feed is one of the important factor that affect livestock productivity, so the availability of good ...
ABSTRAKWafer dari bahan bakul lokal berupa kulit ubi dan ampas tebu dapat mempertahankan sifat fiaik...
This study aimed to evaluate separation method to reduce the shells of palm kernel cake (PKC) and to...
The purpose of this research was to determine physical qualities, water content, and mould distribut...
The aim of this research is to find 1) the changes of physicalquality andwater content on wafer of a...
The aim of this research is to find 1) the changes of physicalquality andwater content on wafer of a...
Salah satu alternatif yang bisa digunakan sebagai pengganti rumput lapang adalah ampas tebu, yang...
Salah satu alternatif penyediaan pakan ternak ruminansia adalah dengan memanfaatkan limbah ...
The objectives of the research were to evaluate package and storage periods on physical and chemical...
Wafer merupakan campuran dari beberapa bahan pakan yang kompleks berbentuk persegi dan di dalamn...
The purpose of this study was to determine texture, color, aroma, and palatability wafers with vario...
Wafers are one form of processed feed that is formed in such a way with special tools, made from con...
The wafer is one form of processed feed that was formed in such a way with special tools, made from ...
Study on the level of water content and particle size of feed ingredients to the physical appearance...
ABSTRAKWafer adalah salah satu bentuk pengolahan pakan dengan campuran bahan komplit, dalam pembuata...
Feed is one of the important factor that affect livestock productivity, so the availability of good ...
ABSTRAKWafer dari bahan bakul lokal berupa kulit ubi dan ampas tebu dapat mempertahankan sifat fiaik...
This study aimed to evaluate separation method to reduce the shells of palm kernel cake (PKC) and to...
The purpose of this research was to determine physical qualities, water content, and mould distribut...
The aim of this research is to find 1) the changes of physicalquality andwater content on wafer of a...
The aim of this research is to find 1) the changes of physicalquality andwater content on wafer of a...
Salah satu alternatif yang bisa digunakan sebagai pengganti rumput lapang adalah ampas tebu, yang...
Salah satu alternatif penyediaan pakan ternak ruminansia adalah dengan memanfaatkan limbah ...
The objectives of the research were to evaluate package and storage periods on physical and chemical...
Wafer merupakan campuran dari beberapa bahan pakan yang kompleks berbentuk persegi dan di dalamn...
The purpose of this study was to determine texture, color, aroma, and palatability wafers with vario...
