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Journal > JURNAL ILMU-ILMU PETERNAKAN > Effects Of Natrium Bicarbonate (NaHCO3) and Tapioca Levels of Addition on The Physical, Chemical, and Organoleptic Quality of Rabbit Nuggets

 

JURNAL ILMU-ILMU PETERNAKAN
Vol 19, No 1 (2009)
Effects Of Natrium Bicarbonate (NaHCO3) and Tapioca Levels of Addition on The Physical, Chemical, and Organoleptic Quality of Rabbit Nuggets
Wedati, Aris Sri ( Study Program of Animal Product Technology)
Widyastuti, Eny Sri ( Study Program of Animal Product Technology)
Sunarti, Sunarti ( Study Program of Animal Product Technology)
Article Info   ABSTRACT
Published date:
18 Oct 2010
 
Rabbit meat nugget as one one diversification product had been studied using different amount of tapioca and natrium bicarbonate. The research results showed that the combination of addition of tapioca and natrium bicarbonate could affect its texture and organoleptic properties. The higher amount of tapioca added (30%) could decrease the nugget’s quality whilst the addition of 10% tapioca only gave the best quality and most preferable by the consumers (JIIPB 2009 Vol 19 No 1: 35-44). Keywords : Rabbit, nugget, tapioca, natrium bicarbonate.
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