Skripsi

MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS KIMIA DAGING SAPI

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Penilaian

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Meat is commodity from animal agricultural that is needed to meet the body’s need for protein nutrients, because meat protein contains a complete amino acid composition. The purpose of this study was to determine the chemical quality of the value of water content, fat content, and protein content in beef with a modification of boiling time. This research was conducted for 2 month at the Animal Nutrition and Food Laboratory, Faculty of Agriculture, Sriwijaya University. The research design used was completely randomized design (CRD) with 3 treatments and 6 replications. Such as 10 minutes, 30 minutes and 10 minutes. The parameters observed including water content, fat content, and protein content. Data analysis used Variance Analysis and Further tests using the Duncan Test. The results showed that the modification of boiling time on the chemical quality of beef had no significant (P>0,05) on the value of water content and fat content but had a significant effect (P

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107001948	T49201	T492012021	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T492012021

Publisher

Indralaya : Prodi Peternakan, Jurusan Teknologi dan Industri Peternakan, Fakultas Pertanian., 2021

Collation

xiii, 30 hlm.; ill.; 28 cm.

Language

Indonesia

ISBN/ISSN

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Classification

636.080

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

kualitas kimia
Prodi Peternakan

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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