Skripsi

KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF

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Penilaian

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The aim of this research was to find out sensory quality of goat meat marinated using active carbon. The research was conducted at September 2017 in the laboratory of Animal feed and Nutrition, Agriculture Faculty, Sriwijaya University. The design used in this researchwas completely randomized design (CRD) which consistdof 4 treatments and 20 of panelist test with quisioner. The treatments consistd of the A1 = 30% solution of active carbon, A2 = 60% solution of active carbon, A3 = 90% solution of active carbon. The parameters observed in this research were taste, color, flavor, texture and acceptability. The results of this study showed that the parameters of taste, color, flavor, texture and acceptability were not significantly (P>0.05). It can be concluded that Marinated Using Active Carbon not to change taste, color, flavor, texture and acceptability of goat meat. Keywords: Active Carbon, Goat Meat, Sensory

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Availability

Inventory Code	Barcode	Call Number	Location	Status
1807004797	T4547	T45472018	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T45472018

Publisher

Inderalaya : Prodi Peternakan, Fakultas Pertanian Universitas Sriwijaya., 2018

Collation

xiii, 33 hlm.: tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.907

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

-

Subject(s)

Peternakan
Sensoris Daging Kambing
Marinasi Arang Aktif

Specific Detail Info

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Statement of Responsibility

HALIM

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