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Vol 17, No 2 (2020): September 2020 Pengaruh Bahan Pakan (Solid dan Pelepah Sawit Fermentasi) terhadap Bobot Lahir Pedet Sapi Bali Abstract  PDF (Bahasa Indonesia)
E. Ramon, Nurhaita Nurhaita, W. A. Wulandari, A. Ishak, Z. Efendi
 
Vol 13, No 2 (2016): September 2016 PEMAKAIAN ONGGOK FERMENTASI DALAM RANSUM TERHADAP PERFORMA AYAM BURAS PERIODE PERTUMBUHAN Abstract  PDF
Evi Irawati, Mirzah Mirzah, G. Ciptaan
 
Vol 10, No 2 (2013): September 2013 KARAKTERISTIK MIKROBIOLOGIS PROBIOTIK TERENKAPSULASI Abstract  PDF
Wieda Nurwidada Haritsa Zain, Rarah Ratih Adjie Maheswari, Sutriyo Sutriyo
 
Vol 17, No 1 (2020): Februari 2020 Karakteristik Fermentabilitas dalam Rumen In vitro pada Pelepah Sawit Fermentasi yang Disuplementasi Tepung Kulit Jengkol Abstract  PDF (Bahasa Indonesia)
Nurhaita Nurhaita, N. Definiati, N. Hidayah
 
Vol 15, No 1 (2018): Februari 2018 KANDUNGAN NUTRISI SERAT BUAH KELAPA SAWIT YANG DIFERMENTASI DENGAN FESES KERBAU PADA LEVEL YANG BERBEDA Abstract  PDF
Jepri Juliantoni, Dewi Ananda Mucra, Dewi Febrina
 
Vol 7, No 2 (2010): September 2010 RESPON AYAM BROILER TERHADAP KULIT PISANG BATU (Musa brachyarpa) FERMENTASI DALAM RAN SUM YANG MENGANDUNG PROBIOTIK STARBIO Abstract  PDF
I Martaguri
 
Vol 8, No 1 (2011): Februari 2011 PREFERENSI KONSUMEN TERHADAP MINUMAN SUSU FERMENTASI DI TIGA MALL KOTA PEKANBARU Abstract  PDF
Kasmadi Kasmadi, Irdha Mirdhayati, Elfi Rahmadani
 
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