Skripsi

PENGARUH PENAMBAHAN BUBUK GETAH BUAH PEPAYA TERHADAP KEEMPUKAN DAGING SAPI

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Penilaian

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This objective research was to determine the effect of powdered papaya sap addition on beef tenderness. This research used a Factorial Group Randomized Design (RAKF) with two treatment factors, namely papaya variety (California, Carica papaya and Carica pubescens) and lubrication time (2 and 4 hours). All experiment was carried out in triplicates. The observed parameters in this study included physical (hardness) and chemical (pH value, water content, ash content, protein content and fat content) characteristics. The results showed that immersion time had significant effects on hardness, pH value, water content and ash content. On the other hand, papaya variety and interaction of the two factors showed no significant effects on all parameters. In conclusion, beef treated with powdered papaya sap from Carica pubescens Lenne and K. Koch for 4 hours revealed the best result.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007001001	T39215	T392152020	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T392152020

Publisher

Indralaya : ., 2020

Collation

viii, 37 hlm. : ilus. ; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

641.307

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Getah pepaya

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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