Pengaruh pencucian daging dan penambahan otak sapi terhadap kandungan nutrisi dan palatabilitas pasta daging sapi
Abstract
Leaching and adding of cow brain were tried on this research to improving quality of beef paste. Leaching wdd increase myofibrillar proteins c o ~ l r a t i o nan d adding of cow brain could improve textme of beef paste. The objectives of the research were to bow the effect of leaching and adding of cow brain to the nuhient content and palatability of beef paste. Completely mdornized designs with factorial treatments were used in this research. There were leaching (leaching vs. unleaching) and adding of cow brain (W, 15% 30% and 45%) as factor of treatments with three replications. Data were analyzed with ANOVA. There were no differences on treatments on nutrient content of beef paste. Hedonic test were significant differences on textures (PQ),05), and spread ability (PQ),Ol). Beef paste with cow brain (15% 30% and 45%) was most preferred.