Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Buletin Veteriner Udayana
Ni Nyoman Citra Susilawati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

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

Found 1 Documents
Search

 1 
Karakteristik Fisik Daging Sapi Bali dan Wagyu Ni Ketut Suwiti; Ni Nyoman Citra Susilawati; Ida Bagus Ngurah Swacita
Buletin Veteriner Udayana Vol. 9 No. 2 Agustus 2017
Publisher : The Faculty of Veterinary Medicine, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.282 KB) | DOI: 10.24843/bulvet.2017.09.02.125

Abstract

A research has been done in order to determine a physical characteristics i.e water holding capacity, acidity level (pH), and cooking loss of beef from bali and wagyu cattle which were sold in supermarkets around Denpasar. The sampels used in this study were 15 rib eye part of bali and 15 of the wagyu beef respectively, the sampels from both types were tested on the water holding capacity parameter, the acidity level, and cooking loss. The data were analyzed by qualitative descriptive analysis. The result showed that, the bali beef contained 66.13 % water holding capacity, 5.75 of acidity level and 31.74 % of coking loss, whereas the wagyu beef contained 63.84 % water holding capacity, 5.20 of acidity level and 32.29% of cooking loss.
Co-Authors Ida Bagus Ngurah Swacita Ni Ketut Suwiti