PENGARUH ASAP CAIR TERHADAP KUALITAS SENSORISDAGING ITIK PEGAGAN

YOLANDA, NYIMAS and Sari, Meisji Liana and Wahyuni, Dyah (2017) PENGARUH ASAP CAIR TERHADAP KUALITAS SENSORISDAGING ITIK PEGAGAN. Undergraduate thesis, Sriwijaya University.

Preview	Text RAMA_54231_05041381320025_0027057001_0018018501_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (783kB) | Preview
	Text RAMA_54231_05041381320025_0027057001_0018018501_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (142kB) | Request a copy
	Text RAMA_54231_05041381320025_0027057001_0018018501_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (347kB) | Request a copy
	Text RAMA_54231_05041381320025_0027057001_0018018501_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (22kB) | Request a copy
	Text RAMA_54231_05041381320025_0027057001_0018018501_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (7kB) | Request a copy
	Text RAMA_54231_05041381320025_0027057001_0018018501_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (327kB) | Request a copy
	Text RAMA_54231_05041381320025_0027057001_0018018501_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (688kB) | Request a copy

Abstract

The aim of this research was to sfind out the effect of liquid smoke on sensory quality of pegagan duck meat. The research was conducted from November 2016 to January 2017 in the laboratory of Animal feed and Nutrition and Laboratory Agricultural Chemical Faculty of Agriculture, Sriwijaya University. The design used in this researchwas completely randomized design (CRD) which consistdof 4 treatments and 15 of panelist test with quisioner. The treatments consistd of the P1 = 2% solution of liquid smoke, P2 = 4% solution of liquid smoke, P3 = 6% solution of liquid smoke, P4 = 8% solution of liquid smoke.The parameters observed in this researchweretaste, color, flavor and texture. The results of this study showed that the parameters of taste, color, and texture were not significantly (P>0.05) affected treatments, but the flavor was significantly (P<0,05) on duck meatflavour. It can be concluded that the long immersion in duck meat in liquid smoke (concentration 4%) is the best treatment with a score of value is 3,53.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Liquid smoke, Meat, Pegagan duck, Sensory
Subjects:	T Technology > TS Manufactures > TS1950-1982 Animal products
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	28 Nov 2019 08:47
Last Modified:	28 Nov 2019 08:47
URI:	http://repository.unsri.ac.id/id/eprint/19075

Actions (login required)

View Item