Announcement
Starting on July 4, 2018 the Indonesian Publication Index (IPI) has been acquired by the Ministry of Research Technology and Higher Education (RISTEKDIKTI) called GARUDA Garba Rujukan Digital (http://garuda.ristekdikti.go.id)
For further information email to portalgaruda@gmail.com

Thank you
Logo IPI  
Journal > JURNAL PETERNAKAN > MUTU KIMIA DENDENG SEMI BASAH DAGING AYAM YANG DIRENDAM JUS DAUN SIRIH (Piper betle L.) DENGAN KONSENTRASI DAN LAMA PERENDAMAN BERBEDA

 

Full Text PDF (78 kb)
JURNAL PETERNAKAN
Vol 10, No 1 (2013): Februari 2013
MUTU KIMIA DENDENG SEMI BASAH DAGING AYAM YANG DIRENDAM JUS DAUN SIRIH (Piper betle L.) DENGAN KONSENTRASI DAN LAMA PERENDAMAN BERBEDA
Purnamasari, Endah ( Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau)
Munawarah, Dewi Saadatul ( Alumni Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau)
Zam, Syukria Ikhsan ( Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau)
Article Info   ABSTRACT
Published date:
01 Feb 2013
 
 This research was conducted in September until October 2012 in the Laboratory of Post-Harvest Technology; Laboratory of Patology, Entomology and Microbiology Islamic State University of Sultan Syarif Kasim Riau, and in the Food Chemistry Laboratory Faculty of Fisheries and Marine Science Riau University. The aims of this research was to know the protein content, fat content, water content and ash content. This research was based on Completely Randomized Design with factorial pattern (two factors) with two repetitions. The first factor was the concentration of  betle leaf juice ( 0%, 5%, 10% and 15% ) and the second factor was the soaking duration (0, 5, 15 and 15 hours). The results showed that increasing betle leaf juice and soaking duration gave very significant effect (P<0,01) to increase protein content, to lower fat content and water content but no significant effect on ash content. The best treatment of protein content 15% and soaking duration 15 hours (29,35%), fat content 15% and soaking duration 15 hours (0,50%), water content 15% and soaking duration 15 hours (45,45%) and ash content 15% and soaking duration 5 hours (1,40%).
Copyrights © 2013