Tags: Fapet
The Addition of Seaweed Flour Affects the Texture of Meatball
Meatball is a processed meat product that uses a restructuring method, which is the re-formation of small pieces into whole meat with the addition of binder, thickener, and filler so that quality meatballs are produced in terms of texture, high water binding capacity, low cooking loss, containing SNI standard nutrition and organoleptic quality. Ir. Aris […]
Fapet and FP UNS Implement MBKM
As an educational institution, Faculty of Animal Husbandry Universitas Brawijaya (Fapet UB) is ready to face the challenges of technological development. This step was taken by implementing government policy regarding the Independent Learning, Independent Campus (MBKM- Merdeka Belajar Kampus Merdeka) learning method. This was realized by the cooperation in implementing the Tri Dharma of Higher […]
The Lecturer of The Faculty of Animal Husbandry Making Milk Stick from Pineapple Hump
In addition to the pulp which contains vitamins, there is a middle part or hump in pineapple, which is also nutritious. This part is hard-textured and is often thrown away, even though it contains bromelain, an enzyme that helps break down protein and aids digestion. Through the creativity of the lecturer team of the Faculty […]
Doctoral Service Team Initiates Sanan Village to be e a Pilot for Urban Farming
The Team Doctoral Service Universitas Brawijaya initiated Sanan Village, Malang City to become a pilot for the Urban Farming area since it has potential to develop the livestock sector. Vice Rector for Cooperation Universitas Brawijaya (UB), Prof. Dr. Ir. M. Sasmito Djati, MS. IPU said that the livestock sector is like a center for fattening […]
“Whey” Residual Protein of Processed Milk Stick for Health Drinks
Cow’s milk is composed of two main proteins, 80% casein and 20% whey. In the process of making cheese and milk sticks, the casein protein that experiences precipitation becomes curd (forming clots) and leaves the liquid part as the residue called whey. So far, whey has only been used as fertilizer and animal feed. However, […]
Implementing MBKM, Fapet UB Collaborates with PT Widodo Makmur Perkasa
The development of science and technology has had an impact on various sectors, such as economy, social, world of work, and education. Early in 2020, the Ministry of Education and Culture (Kemendikbud) launched a policy of Independent Learning, Independent Campus (MBKM- Merdeka Belajar, Kampus Merdeka), as an effort to prepare the younger generation to face […]
Fapet with PT Buana Karya Bhakti Hold Certified-Internship Activity
Faculty of Animal Husbandry, Universitas Brawijaya (Fapet UB), represented by Prof. Dr.Sc.Agr. Ir. Suyadi, MS., IPU., ASEAN Eng (Dean) signed an online cooperation agreement with PT. Buana Karya Bhakti, Banjarmasin, Monday (9/11/2020). The agreement with the company which engaged in the plantation and palm oil producer regarding the implementation of practical activities, field work practices […]
Lecturers of Fapet Disseminate the Role and Advantages of Dairy Products
Milk is an animal protein that contains various nutritional components, such as protein, fat, carbohydrates, minerals and vitamins. These components can help the growth process, so consuming milk is highly recommended for babies and children. According to Lecturer of the Faculty of Animal Husbandry Universitas Brawijaya (Fapet UB), Dr.Ir. Manik Eirry Sawitri, MS, the biological […]
Master Program of Fapet UB Invites Indian Professor
Agribusiness of Animal Husbandry Interest, Master Program (S2), Faculty of Animal Husbandry Universitas Brawijaya (Fapet UB), invited Prof. Birendra Kumar virtually. Professor of Dr. Rajendra Prasad Central Agricultural University, Pusa, Bihar became a guest lecturer through the three in one program. The Three in one program is a learning program that involves three teaching elements, […]
The Addition of Suweg Flour in Making Beef Sausage
Suweg is a plant member of the genus Amorphophallus which can be consumed in the tuber. This native Southeast Asian plant has been used as an alternative food ingredient. Because it contains carbohydrates, protein, fat, calcium, vitamin C, phosphorus, vitamin B1, and iron. As a food innovation containing dietary fiber, suweg is processed into flour. […]