bionature
Vol 20, No 1 (2019): April

Efektivitas Penambahan Bahan Pengenyal yang Berbeda terhadap Kandungan Lemak dan Susut Masak Bakso Daging Ayam Broiler

Nasrul, Nasrul (Unknown)
Novieta, Intan Dwi (Unknown)
Irmayani, Irmayani (Unknown)

Article Info

Publish Date
21 Aug 2019

Abstract

Abstract. The purpose of this study was to determine the effect of addition of chewing agents which differed on broiler chicken meatballs. The results of study show that with the addition of different ingredients that are egg white, carrageenan and gelatin have a very real effect. The average value of the highness fat content at the lowest is T3 at (0,71) T1 at (0,64) T2 at (0,61) and T0 at (0,51). The highest average cooking shrinkage value is T0 of (31,15) T1 of (20,82) T2 of (16,77) and T3 of (2,35). From the results of this study, it is known recommended is T0 treatment for fat content and T3 treatment for cooking losses.Keywords: Fat content, Cooking shrinkage, Egg white, Carrageenan, and Gelatin

Copyrights © 2019




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Full PDF
279.309 KB
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
bionature
Website

Abbrev

bionature

Publisher

Universitas Negeri Makassar

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

Description

BIONATURE adalah jurnal yang berisi tulisan yang diangkat dari hasil penelitian, gagasan konseptual, kajian dan aplikasi teori di bidang biologi. Diterbitkan dua kali setahun pada bulan april dan oktober oleh Jurusan Biologi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri ...