Skripsi

PENGARUH PENAMBAHAN PUTIH TELUR DAN PEMBEKUAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA KEMPLANG SATU KALI GORENG 2020

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Penilaian

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THE OBJECTIVE OF THE RESEARCH WAS TO OBTAIN THE EFFECT OF ADDITION OF WHITE EGG AND FREEZING TIME ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF ONE-TIME-FRIED KEMPLANG. THE RESEARCH WAS DONE AT AGRICULTURAL PRODUCT CHEMISTRY LABORATORY, AGRICULTURAL TECHNOLOGY DEPARTEMENT, AGRICULTURAL FACULTY, SRIWIJAYA UNIVERSITY, INDRALAYA, SUMATERA SELATAN, FROM SEPTEMBER 2018 TO SEPTEMBER 2020. THE RESEARCH USED A FACTORIAL COMPLETELY RANDOMIZED DESIGN (RALF) WITH CONCENTRATION OF WHITE EGG (0%, 10%, 20%, AND 40%) AND FREEZING TIME (0 HOUR AND 10 HOURS) FORMULATIONS AS A TREATMENT. EACH TREATMENT WAS REPEATED THREE TIMES. THE OBSERVED PARAMETERS WERE PHYSICAL CHARACTERISTICS (HARDNESS AND POROSITY), CHEMICAL CHARACTERISTICS (WATER CONTENT AND ASH CONTENT). THE RESULTS SHOWED THAT THE ADDITION WHITE EGG HAD SIGNIFICANT EFFECTS ON HARDNESS AND ASH CONTENT. FREEZING TIME HAD SIGNIFICANT EFFECT ON HARDNESS, AND THE INTERACTION OF TWO FACTORS HAD SIGNIFICANT EFFECT ON HARDNESS.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007000996	T39345	T393452020	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T393452020

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2020

Collation

xii, 75 hlm. : ilus. ; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Putih Telur
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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