PENGARUH PENAMBAHAN BUBUK KAYU MANIS (Cinnamomum burmannii) TERHADAP SIFAT KIMIA DAN TOTAL MIKROBA PADA NUGGET AYAM

AGROPOLITAN

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Title PENGARUH PENAMBAHAN BUBUK KAYU MANIS (Cinnamomum burmannii) TERHADAP SIFAT KIMIA DAN TOTAL MIKROBA PADA NUGGET AYAM
 
Creator Anto, Anto
Rato, Rahman
 
Description This study was conducted to determine the effect of adding cinnamon (Cinnamomum burmanni) powder to the chemical and microbial activity of chicken nuggets. The research method used completely randomized design (RAL) with four treatment 3 replication. The result of organoleptic test showed chicken nuggets with the addition of 2.5 g cinnamon powder most preferred. Chemical test showed that chicken nugget with the addition of cinnamon powder 2.5 g of moisture content of 69.51%, ash content of 1.15% and 13.22% protein content. The result of the microbial (TPC) test showed that at 0 day storage of chicken nugget without cinnamon were 44 cfu/g into 36 cfu/g. The addition of 2.5 g cinnamon powder, at 5 days about 80 cfu/g into 71 cfu /g, at 10 day ie 93 cfu / g into 82 cfu/g, at 15 days about 115 cfu/g into 96 cfu/g.
 
Publisher Fakultas Pertanian Universitas Ichsan Gorontalo
 
Date 2018-08-03
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://faperta.unisan.ac.id/jurnal/index.php/Agropol/article/view/32
 
Source Jurnal Agropolitan; Vol 5 No 1: Agropolitan Issue July 2018; 1-11
Agropolitan; Vol 5 No 1: Agropolitan Issue July 2018; 1-11
2252-9527
 
Language eng
 
Relation http://faperta.unisan.ac.id/jurnal/index.php/Agropol/article/view/32/20
 
Rights Copyright (c) 2018 Agropolitan
 

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