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Sifat Fisik dan Biaya Produksi Sosis Asap Menggunakan Selongsong Usus Sapi dengan Penambahan Minyak Kanola
Sausage is one of meat products that many consumers demand. Sausage is a meat product that has a high nutrition value. Nutrient composition of sausages depend on the type of meat used, the processing, and the casing was ...
Karakteristik Kulit Ceker Ayam yang Disamak dengan Kombinasi Krom dan Mimosa serta Ekstrak Daun Teh (Camelia sinensis).
Skin tanning is process of converting rawhide skin protein into skin tanned by tanning materials, that result a change in the physical properties of unstable to stable and resistant to environmental influences such as ...
Karakteristik Fisik Kimia dan Organoleptik Dodol Susu dengan Penambahan Krim
Dodol made from milk was a modification of regular dodol that usually use coconut milk as main ingredient. Previous experiment was failed to make dodol which met the standard, especially the fat content that far below the ...
Karakteristik Kulit Ceker Ayam yang Disamak dengan Kombinasi Krom dan Mimosa serta Ekstrak Daun Jambu Biji (Psidium guajava Linn.)
Tanning is the process of converting protein rawhide into leather which stable and not easily decompose. Tanning can be performed on the skin of chicken claw because it has a protein content that is not different from the ...