Browsing UT - Animal Production Science and Technology by Subject "organoleptic"
Now showing items 1-6 of 6
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Color Characteristics and Microbiological also Palatabilities of Beef Dendeng Treated with Different Curing Methods
(2012)Curing was done in meat process to fixed the color of meat, therefore meat products have bright red color. The compound that used in the curing process was salt of nitrate or nitrite. There were several ways of curing ... -
Karakteristik Dendeng Goreng yang Diproses dengan Penambahan Jus Kulit Buah Naga Merah (Hylocereus polyrhizus)
(2018)Dendeng adalah pangan asal daging yang banyak dijumpai di masyarakat. Dendeng berubah warna menjadi gelap setelah proses penggorengan. Penambahan jus kulit buah naga merah yang mengandung betasianin diharapkan ... -
Karakteristik Fisik dan Organoleptik Karkas Ayam Broiler diberi Pakan Mengandung Bawang Putih (Allium sativum)
(2022)Bawang putih (Allium sativum) merupakan salah satu jenis tanaman yang memiliki kandungan senyawa aktif yang dapat menggantikan fungsi dari antibiotik sintetik dan senyawa allicin yang bersifat antibakteri dapat memengaruhi ... -
Karakteristik Kimia dan Mikrobiologi serta Organoleptik Telur Asin dengan Lama Pengovenan yang Berbeda Selama Penyimpanan
(2013)Duck egg is one of poultry products which often be made as salted egg. Nowdays, salted egg can be cooked by different methods, one of them was oven baking method. This main research was aimed to study chemical, microbiology, ... -
Persentase Karkas dan Karkater Sensori Puyuh (Coturnix-coturnix japonica) Jantan dan Betina yang Dipelihara pada Kepadatan Kandang yang Berbeda
(2012)Stocking density in one of important environmental factor which is needed to be considered in generating good production and carcass quality of Japanese quail (Coturnix-coturnix japonica). This study aimed to determine the ... -
Total Phenolic Content Oxidation Level and Organoleptic Characteristics of Raw Beef Dendeng with Different Composition of Spices
(2012)The purpose of this research was to study the total phenolics content, oxidation level, and organoleptic characteristics of raw beef dendeng with different concentration of spices. Treatments that had been used were : 1) ...