The effects of energy and protein content in maize forage-based complete diet on in vitro ruminal fermentation, gas production, and feed degradability

  Mirwan Budianto1,2, Asri Nurul Huda2, Marjuki2*, Hartutik2 J. Sci. Agri. Technol. (2023) Vol. 4 (1): 27 – 33 DOI: https://doi.org/10.14456/jsat.2023.5 Abstract This research aimed to evaluate the effects of energy and protein contents in a complete diet on in vitro gas production, rumen fermentation, and feed degradability. The experiment used a 3×3 factorial arrangement in
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Use of color sensor device with resazurin test for rapid screening of raw milk with low microbiological quality

  Chayapon Thanasirikul1, Atit Patumvan2, David Lipsky3, Sakunnee Bovonsombut1,4, Pisith Singjai5, Ekkarat Boonchieng3,6 and Thararat Chitov1,4* J. Sci. Agri. Technol. (2023) Vol. 4 (1): 1 – 7 DOI: https://doi.org/10.14456/jsat.2023.1 Abstract The microbiological quality of raw milk is important for the dairy industry because it can directly affect the quality and shelf life of dairy products. To
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Effect of storage on physicochemical, microbiological, and sensory properties of Thawai Dueankao mango jelly

  Prodpran Tasiri1*, Kanchayanis Srinukoon1, Yada Reamrimmadan1, Sirinun Kumsri1 and Chanchai Sukkum1 J. Sci. Agri. Technol. (2023) Vol. 4 (1): 34 – 39 DOI: https://doi.org/10.14456/jsat.2023.6 Abstract Observing the quality changes of food products during storage can assist in determining their shelf life. The Thawai Dueankao mango (TM) jelly was evaluated during 4 weeks of storage at
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