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Physical Characteristics and Total Microbe of Buffalo Meatball using Different Binding Agent and Storage DurationSifat Fisik dan Total Mikroba Bakso Daging Kerbau Dengan Bahan Pengenyal dan Lama Penyimpanan Berbeda.
(IPB (Bogor Agricultural University), 2009)
Meat ball is one of Indonesian people favourite meat product. STPP (Sodium Try Polyphosphate) is food ingredient that usually used in meatball processing. This research was aimed to study effect of carrageenan as a substitute ...
Karakteristik Mikrobiologis Bakso Sapi yang Diawetkan dengan Antimikroba dari Lactobacillus plantarum 1A5 selama Penyimpanan Suhu Dingin
(IPB (Bogor Agricultural University), 2009)
Many techniques have been applied to reduce or eliminate microbial growth and so preserve the beef product. It could use antimicrobial substrates isolated from lactic acid bacteria (LAB) that could inhibit growth of ...
Karakteristik Mutu Bakso Sapi dengan Penggunaan Supernatan yang Mengandung Antimikroba dari Lactobacillus plantarum 1A5 pada Penyimpanan Suhu Dingin
(IPB (Bogor Agricultural University), 2009)
Meatball is one of the meat product with good nutrient and most of the people like this product. Meatball is perishable, therefore it needs to add some preservative to make the meatball has a longer shelf-life. Most of ...