Jamhari Jamhari

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

Lukita Purnamayanti, Jamhari Jamhari, Chusnul Hanim et al. · Tropical Animal Science Journal · 2020 · 13 citations · Full text

Food Chemistry, Nutrition, Gtp Addition +14

Extraction of Collagen from the Skin of Kacang Goat and Production of Its Hydrolysate as an Inhibitor of Angiotensin Converting Enzyme

Thoyib Rohman Hakim, Arby'in Pratiwi, Jamhari Jamhari et al. · Tropical Animal Science Journal · 2021 · 13 citations · Full text

Animal Physiology, Caprine, Angiotensin Converting Enzyme +15

Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’

Rio Olympias Sujarwanta, Michel Mubiayi Beya, Desi Utami et al. · Foods · 2021 · 13 citations · Full text

The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage

Winny Swastike, Edi Suryanto, Rusman Rusman et al. · Jurnal Ilmu dan Teknologi Hasil Ternak · 2020 · 12 citations · Full text

Food Chemistry, Nutrition, Chicken Sausage +15

Angiotensin-converting enzyme inhibitor activity of peptides derived from Kacang goat skin collagen through thermolysin hydrolysis

Arby'in Pratiwi, Thoyib Rohman Hakim, Mohammad Zainal Abidin et al. · Veterinary World · 2021 · 11 citations · Full text