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Title: | Production Proccess Standardization of Chicken’s Cartilage Cracker Standardisasi Proses Produksi Kerupuk Tulang Rawan Ayam. |
Authors: | Polii, B.N. Wulandari, Zakiah Kurniawan, Harun |
Keywords: | standardization cracker chicken’s cartilage |
Issue Date: | 2009 |
Publisher: | IPB (Bogor Agricultural University) |
Abstract: | The research objectives are to determine the influence of chicken’s cartilage crackers storage at different temperature and the influence of storing cracker at different time. The experimental design that used in this research is 2 x 4 factorial complete randomized with three replicates. The first factor was admixture cracker storage at different temperature which is refrigerator temperature (15oC) and room temperature (29oC) and second factor is time of storage of dry cracker (0, 1, 2, and 3 days). The parameters observed were rendemen, cracker expand volume, calcium and phosphor level, and organoleptic test. The result showed that admixture storey treatment at the refrigerator temperature had higher rendemen compare to cracker admixture that store at room temperature. Admixture storey treatment at different time showed that cracker that is store during 3 days result the higher expanded volume. Organoleptic test result showed the panelist score of color, taste, texture and global performance of crackers criteria is very significant (p<0.01). Perkembangan ilmu dan pengetahuan masyarakat mengenai pola hidup sehat telah membuat pergeseran tren konsumsi ke arah yang lebih baik. Masyarakat saat ini tidak hanya memilih makanan berdasarkan kualitas rasa, namun juga mulai mementingkan kandungan zat gizi dalam makanan tersebut. Dunia peternakan sebagai salah satu bidang yang bertanggung jawab terhadap pemenuhan konsumsi masyarakat juga harus terus melakukan inovasi. Salah satunya adalah dengan cara memanfaatkan hasil ikutan ternak, yang telah diketahui secara luas dimana umumnya mengandung berbagai unsur yang penting bagi kesehatan. Salah satu produk yang memungkinkan untuk dilakukan inovasi adalah kerupuk, yaitu dengan fortifikasi tulang rawan ayam. Salah satu kendala dalam memproduksi kerupuk tulang rawan ayam ini adalah masih besarnya keragaman antar produk. |
URI: | http://repository.ipb.ac.id/handle/123456789/59870 |
Appears in Collections: | UT - Animal Production Technology |
Files in This Item:
File | Description | Size | Format | |
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D09hku1.pdf Restricted Access | Full Text | 568.13 kB | Adobe PDF | View/Open |
Cover.pdf Restricted Access | Cover | 292.27 kB | Adobe PDF | View/Open |
Abstract.pdf Restricted Access | Abstract | 281.57 kB | Adobe PDF | View/Open |
BAB I Pendahuluan.pdf Restricted Access | BAB I | 280.63 kB | Adobe PDF | View/Open |
BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 297.46 kB | Adobe PDF | View/Open |
BAB III Metode.pdf Restricted Access | BAB III | 308.86 kB | Adobe PDF | View/Open |
BAB IV Hasil dan Pembahasan].pdf Restricted Access | BAB IV | 425.5 kB | Adobe PDF | View/Open |
BAB V Kesimpulan dan Saran.pdf Restricted Access | BAB V | 277.01 kB | Adobe PDF | View/Open |
Daftar Pustaka.pdf Restricted Access | Daftar Pustaka | 282.05 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 300.98 kB | Adobe PDF | View/Open |
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