Kadar tanin dan kecernaan in vitro telur pindang dengan lama perebusan yang berbeda

Abstract

This research was taking place a Laboratory of Animal Product Technology, Animal Husbandry Faculty, Bogor Agricultural University and Laboratory of Food Biochemistry, Agricultural Technology Faculty, Bogor Agricultural University, from June to July 2006. The main purposes of this research were to study the tannin content of the pindang eggs and the in vitro protein digestibility at different cooking time.