Komposisi Kimia dan Kualitas Fisik Daging Ayam Broiler Dimarinasi dengan Pasta Lengkuas pada Lama Penyimpanan Berbeda

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan

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Title Komposisi Kimia dan Kualitas Fisik Daging Ayam Broiler Dimarinasi dengan Pasta Lengkuas pada Lama Penyimpanan Berbeda
 
Creator Nuraini, Nuraini
Tasse, A. M.
Hafid, H.
Toba, R. D. S.
 
Subject galangal juice
chemical quality
physical quality breast broiler
 
Description The aim of this study is to know the chemical composition and physical qualities breast meat broiler which is marinated in 20% galangal juice. The method used completely randomized design with stroge period, Treatments O hour (To), 3 hours (T1), 6 hours (T2), and 8 hours (T3) and four replications. Each treatment used breast meat broiler (BMB) 100 grams. Variables included chemical composition (moisture and crude protein %) and physical quality (cooking loss). The data analysis used analysis of Variance (ANOVA) and Tukey’s test The results that stroge period 9 hours (T3) has significant effect of cooking loss percentage but does not have significant effect of moisture content and crude protein content. The conclusion that storage period longer can increase cooking loss percentage and cannot change Chemical composition breast meat broiler marinated with galangal juice.
 
Publisher Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)
 
Date 2019-05-24
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://journal.ipb.ac.id/index.php/ipthp/article/view/26173
 
Source Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan; Vol. 6 No. 2 (2018): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan; 45-47
2615-594X
2303-2227
 
Language eng
 
Relation http://journal.ipb.ac.id/index.php/ipthp/article/view/26173/16964
 
Rights Copyright (c) 2018 Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
 

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