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EFEKTIVITAS GETAH PEPAYA TALAS DAN LABU SIAM TERHADAP KEKERASAN DAGING SAPI

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Penilaian

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The purpose of this study was to analyze type of sap (papaya latex, taro gum, and chayote sap) and duration of lubrication on beef hardness. This study was conducted at the Chemical Laboratory of Agricultural Products and Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a Factorial Completely Randomized Design with two treatment factors. First factor was type of sap, and second factor was duration of lubrication. Each treatment was repeated three times. The observed parameters were hardness, pH value, ash, fat and protein content. The results showed that type of sap had significant effects on hardness, ash content, and protein content. Duration of lubrication had a significant effects on hardness, ash content, and protein content. Interaction of two factors had significant effects on hardness and protein content.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107002641	T56971	T569712021	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T569712021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xv, 60 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.07

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Teknik Khusus tentang Pertanian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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