Vol. 7 No. 2 (2025)

Articles

• Physiological Response and Productivity of Indigofera Zollingeriana Mutant-2 After Salinity Stress with Different Defoliation

  A.P. Muarif, M. Nadir, S. Syahrir

  77-88

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• Colour’s Profile of Longissimus Dorsi Beef at Different Kluwek Addition Levels and Marinating Times

  A. D. Wicaksono, A. Nur, I. Irwan

  89-97

  • PDF

• Preservation of Eggs Using Chitosan and Its Application in Angel Cake

  N.A.I.S. Bani, W. Hatta, N. Nahariah

  98-116

  • PDF

• Meat Quality Assessment for Meatball Production: Influence of Sales Volume Category and Location

  W. A. I. Hassani, H. Hikmah, F. Maruddin

  117-129

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• Characteristics of Chicken Meatballs with the Addition of White Oyster Mushroom (Pleurotus ostreatus)

  C. Anwar, Irhami, I. R. Aprita, Irmayanti, M. Kemalawaty

  130-141

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• Calcium Carbonate Content and Proximate Composition of Chicken Eggshell Flour at Different Oven Temperatures

  E. M. Ningrum, R.H. Suharto, A.M.F. Al Kautsar, M.A. Hakim

  142-151

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• Implementation Analysis of the Marketing Mix Strategy for the Begos Restaurant, Makassar City

  A. Gumelar, M. Ridwan, H. Hastang, B. Bahtiar, W. Windiana

  152-169

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