KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF

TRIUMFETTA, VALENZIO and Muslim, Gatot and Wahyuni, Dyah (2018) KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF. Undergraduate thesis, Sriwijaya University.

	Text RAMA_54231_05041281419067.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (18MB) | Request a copy
	Text RAMA_54231_05041281419067_0004017801_0018018501_01 front ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (8MB)
	Text RAMA_54231_05041281419067_0004017801_0018018501_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_54231_05041281419067_0004017801_0018018501_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54231_05041281419067_0004017801_0018018501_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_54231_05041281419067_0004017801_0018018501_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (255kB) | Request a copy
	Text RAMA_54231_05041281419067_0004017801_0018018501_06 ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54231_05041281419067_0004017801_0018018501_07 lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy

Abstract

Goat meat is one of the meat commodities which gives a significant contribution ommunity nutrition. Flavor is one sensory indicator that plays an important role in quality of meat. The distinctive flavor of mutton is the cause of meat that requires d of seasoning and a longer cooking process.The aim of this research was to fmd sensory quality of goat meat marinated using active carbon which includes color, e, flavor, texture, and acceptability.. The research was conducted at September 2017 the laboratory of Animal feed and Nutrition, Agriculture Faculty, Sriwijaya versity. The design used in this researchwas completely randomized design (CRD) ch consistdof 4 treatments and 20 of panelist test with quisioner. The treatments sistd of the Al = 30% solution of active carbon, A2 = 60% solution of active carbon, = 90% solution of active carbon. The parameters observed in this research were e, color, flavor, texture and acceptability. The results of this study showed that the lmeters of taste, color, flavor, texture and acceptability were not significantly 0.05). It can be concluded that Marinated Using Active Carbon not to change taste, >r, flavor, texture and acceptability of goat meat.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Arang Aktif, Daging Kambing, Sensoris
Subjects:	S Agriculture > SF Animal culture > SF1-1100 Animal culture
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	02 Aug 2024 04:46
Last Modified:	02 Aug 2024 04:46
URI:	http://repository.unsri.ac.id/id/eprint/153454

Actions (login required)

View Item