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KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF
The aim of this research was to find out sensory quality of goat meat marinated using active carbon. The research was conducted at September 2017 in the laboratory of Animal feed and Nutrition, Agriculture Faculty, Sriwijaya University. The design used in this researchwas completely randomized design (CRD) which consistdof 4 treatments and 20 of panelist test with quisioner. The treatments cons…
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- xiii, 33 hlm.: tab.; 28 cm
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- T45472018
KUALITAS FISIK DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN BELIMBING W…
Goat meat from old goat has a tough characteristic it needs to be treated to improve its physical quality. The purpose of this study to determine the effect of the use of belimbing wuluh as marination materials on the physical quality of goat meat. This research was conducted at Nutrition and Feed Farm Laboratory of Animal Science Department of Agriculture Faculty of Sriwijaya University from A…
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- xv, 35 hlm.: Ilus., tab.; 28 cm
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- T43612018
KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN BELIMBIN…
The addition ingredients in the process of marinating meat is needed to enhance consumer preferences. Additional ingredient that used is wuluh starfruit solution. The purpose of this research is to know the sensory qualites (flavor, color, texture, taste and acceptance) of goat meat marinated by using wuluh starfruit (Averrhoa bilimbi L). This research was conducted from August to September 201…
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- vi, 35 hlm.: Ilus., tab.; 28 cm
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- Call Number
- T45582018
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