Pembuatan tepung daging sapi sebagai produk antara dengan menggunakan metode pengeringan yang berbeda

Abstract

Different drying method were conducted as treatments, to study the making of beef meal as intermediate product using different drying method, include oven drying (P1), freeze drying (P2), and meat soaking in 10% (v/b) 0.25 M sucrose before freeze dried (P3). Measrued observations were rendemen, water absorption index water solubility index, emulsion stability, and Fe content. The observation was analyzed using randomized block design with three block of period. The result showed that the treatment were not influencing meat meal rendemen.