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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak
Fani Yunita Pratiwi
Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Education Other

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Kualitas Petis Daging dengan Level Gula Jawa dan Tepung Beras yang Berbeda Agus Susilo; Masdiana Chendrakasih Padaga; Fani Yunita Pratiwi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (820.646 KB) | DOI: 10.21776/ub.jitek.2016.011.02.5

Abstract

The aimed of this study was to determine quality of meat paste from different level rice  starch and java sugar based on from physical, chemical and sensory test. The experiment used was Factorial Randomized Block design. Meat paste make from different level rice starch and java sugar. Starch properties content, protein content, viscosity and sensory test has evaluated from meat paste. Amino acid profiles was analysed  from the best result the experiment. Rice starch and the java sugar has significantly influenced the quality of meat paste. They gave a highly significant effect on the viscosity, flavour, colour and taste.
Co-Authors Agus Susilo Masdiana Chendrakasih Padaga