Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal ZOOTEC
Lumbong, Ratnasari
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
SIFAT ORGANOLEPTIK BURGER AYAM DENGAN METODE MEMASAK YANG BERBEDA Lumbong, Ratnasari; Tinangon, R. M.; Rotinsulu, M. D.; Kalele, J. A. D.
ZOOTEC Vol 37, No 2 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.686 KB) | DOI: 10.35792/zot.37.2.2017.16000

Abstract

THE ORGANOLEPTIC CHARACTERISTIC OF CHICKEN BURGER WITH DIFFERENT COOKING METHODS. The objective of this  study   was to   evaluate the   effect of different cooking method on the characteristics of color, aroma, texture, tenderness and taste of chicken burger. Research was applied using completely randomized design with three treatments involving hedonic scale and forty replications using panelist as follows: Steaming (R1), Frying (R2), Baking (R3). Results showed that these three treatments affected significantly on color. (P<0.01), texture and tenderness (P<0.05). However, these treatments did not significantly affect on aroma and taste. Therefore, this research can be concluded that chicken burger cooked by baking method was mostly preferred by the panellist. Keywords: Chicken Burger, Steaming, Frying, Baking.
Co-Authors J. A. D. Kalele, J. A. D. M. D. Rotinsulu Tinangon, R. M.