Pengaruh Penggunaan Binder Kolagen Ceker Broiler Terhadap Kualitas Fisik Sosis Daging Ayam Skripsi
Total View This Week0
Total View This Week0
Institusion
Politeknik Negeri Jember
Author
Hadafi, Fahmi
Subject
216 - Produksi Ternak
Datestamp
2021-02-10 07:38:59
Abstract :
This study aims to determine the effect of the use of collagen from chicken shank on the physical quality of chicken sausage. The research method used the experimental method completely randomized design (CRD) and Analysis of Variance (ANOVA), if the results of the analysis are significant the DUNCAN test is continued, consisting of 4 treatment groups with different levels of broiler claw collagen, namely P0 (control), P1 (2%/kg dough), P2 (4%/kg dough), P3 (6%/kg dough) with 5 repetitions. The parameters observed were pH, chewiness, and cooking losses. The results of the study concluded that the use of broiler shank collagen in sausage affected the physical quality of chicken sausage Keyword: Sausage, Collagen, Shank, Physical Quality of Sausag
This study aims to determine the effect of the use of collagen from chicken shank on the physical quality of chicken sausage. The research method used the experimental method completely randomized design (CRD) and Analysis of Variance (ANOVA), if the results of the analysis are significant the DUNCAN test is continued, consisting of 4 treatment groups with different levels of broiler claw collagen, namely P0 (control), P1 (2%/kg dough), P2 (4%/kg dough), P3 (6%/kg dough) with 5 repetitions. The parameters observed were pH, chewiness, and cooking losses. The results of the study concluded that the use of broiler shank collagen in sausage affected the physical quality of chicken sausage Keyword: Sausage, Collagen, Shank, Physical Quality of Sausag
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
