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DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | Komariah | |
dc.contributor.advisor | Henny Nuraini | |
dc.contributor.author | Gabrina S., Pretty Maytha | |
dc.date.accessioned | 2013-01-29T05:08:12Z | |
dc.date.available | 2013-01-29T05:08:12Z | |
dc.date.issued | 2009 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/59951 | |
dc.description.abstract | The objective of this research was to study the effect of postmortem and chitosan to improved physical and organoleptic sensory of beef meatball. The experiment was held at Large Ruminant Production Laboratory Faculty of Animal Science and Seafast Center Laboratory PAU on February until March 2009. Completely Randomize Design was used to analyzed the effect of postmortem (3, 6 and 9 hours) and chitosan. The result showed that treatment give significant effect (P<0,01) to pH and water holding capacity (P<0,05), while elasticity were no influenced by treatments. The result of trial that interaction between chitosan and postmortem were significant different at pH. Kruskal-Wallis test showed that treatments give no significant effect to organoleptic sensory. | en |
dc.description.abstract | Kandungan gizi yang dimiliki daging sangat lengkap, sehingga dengan mengkonsumsi daging keseimbangan gizi untuk hidup dapat terpenuhi. Daging sapi dapat diolah menjadi beberapa produk olahan yang digemari oleh masyarakat luas. Salah satu produk olahan daging sapi tersebut adalah bakso. Bakso umumnya dibuat dari daging pre-rigor agar dihasilkan bakso yang kenyal dan kompak. Penelitian ini dilaksanakan di Laboratorium Produksi Ternak Ruminansia Besar, Fakultas Peternakan dan Laboratorium Seafast PAU (Pusat Antar Universitas) Institut Pertanian Bogor pada bulan Februari sampai bulan Maret 2009. Penelitian ini bertujuan untuk mengetahui sifat fisik (nilai pH, daya ikat air dan nilai kekenyalan) dan tingkat penerimaan konsumen terhadap bakso daging sapi dengan penambahan khitosan pada lama postmortem yang berbeda. | IND |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.subject | Beef meatball | en |
dc.subject | chitosan | en |
dc.subject | postmortem period | en |
dc.title | The Effect of Chitosan and Postmortem Period to Quality of Beef Meatball | en |
dc.title | Pengaruh Khitosan dan lama postmortem terhadap kualitas bakso daging sapi | IND |
Appears in Collections: | UT - Animal Production Science and Technology |
Files in This Item:
File | Description | Size | Format | |
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D09pmg.pdf Restricted Access | Full Text | 1.27 MB | Adobe PDF | View/Open |
Cover.pdf Restricted Access | Cover | 376 kB | Adobe PDF | View/Open |
Abstract.pdf Restricted Access | Abstract | 371.18 kB | Adobe PDF | View/Open |
BAB I Pendahuluan.pdf Restricted Access | BAB I | 372.06 kB | Adobe PDF | View/Open |
BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 429.73 kB | Adobe PDF | View/Open |
BAB III Metode.pdf Restricted Access | BAB III | 686.5 kB | Adobe PDF | View/Open |
BAB IV Hasil dan Pembahasan.pdf Restricted Access | BAB IV | 420.34 kB | Adobe PDF | View/Open |
BAB V Kesimpulan dan Saran.pdf Restricted Access | BAB V | 382.79 kB | Adobe PDF | View/Open |
Daftar Pustaka.pdf Restricted Access | Daftar Pustaka | 386.64 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 417.92 kB | Adobe PDF | View/Open |
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