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Now showing items 11-13 of 13
Nitrite residue and malonaldehyde reduction in dendeng — Indonesian dried meat — influenced by spices, curing methods and precooking preparation
(Elsevier Ltd., 2014)
This research was conducted to reduce nitrite residue and malonaldehyde (MDA) content of dendeng through modifying the formulation of spices, curing technique and precooking preparation. The result showed that spiced fried ...
Physicochemical and organoleptic of beef sausages with teak leaf extract (Tectona grandis) addition as preservative and natural dye
(IFRJ, Faculty of Food Science & Technology, UPM, 2014)
Abstract The purpose of this study is to utilize teak leaves (Tectona grandis) as natural dye and preservative compunds in beef sausages. Teak leaf extract was obtained by ethanol extraction. Further identification indicated ...
Sifat Fisik dan Kimia Daging Kelinci Rex dan Lokal (Oryctolagus cuniculus)
(Fakultas Peternakan Universitas Andalas, 2014)
Kelinci berpotensi sebagai alternatif sumber protein hewani. Daging kelinci mengandung protein tinggi dan kandungan lemak yang rendah dibandingkan dengan daging ternak lain. Saat ini, informasi terkait performa karkas ...