Skripsi

MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS FISIK DAGING SAPI

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Penilaian

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Meat is an important food ingredient that meets nutritional needs. In addition to its high protein quality, meat also contains complete and balanced essential amino acids, as well as a variety of minerals and vitamins. The purpose of this study was to determine the physical quality of the niai pH, the binding power of water, and the tenderness of beef with modification of boiling time. This research was conducted for two months in nutrition and food laboratory, and agricultural products laboratory of Sriwijaya University. The design used is a Complete RandomIzed Plan (RAL) with 3 treatments and 6 replays. Treatment consists of: P0 (boiling meat for 30 minutes); P1 (modification of boiling time for 5 minutes, 30 minutes, and 7 minutes); P2 (modified boiling time for 10 minutes, 30 minutes, and 10 minutes). The observed parameters include pH, water bonding, and bility. Analyze data using Variety Analysis and advanced tests using Duncan Test. The results showed that the modification of boiling time to the physical quality of beef had no real effect (P>0.05) on pH and tenderness but had a real effect (P

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Detail Information

Series Title

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Call Number

T540472021

Publisher

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

Collation

xiv, 24 hlm. ; ilus. : 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)

Prodi Peternakan
Boiling

Specific Detail Info

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Statement of Responsibility

TUTI

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