MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS KIMIA DAGING SAPI

WALIYAH, WALIYAH and Wahyuni, Dyah (2021) MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS KIMIA DAGING SAPI. Undergraduate thesis, Sriwijaya University.

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Abstract

Meat is commodity from animal agricultural that is needed to meet the body’s need for protein nutrients, because meat protein contains a complete amino acid composition. The purpose of this study was to determine the chemical quality of the value of water content, fat content, and protein content in beef with a modification of boiling time. This research was conducted for 2 month at the Animal Nutrition and Food Laboratory, Faculty of Agriculture, Sriwijaya University. The research design used was completely randomized design (CRD) with 3 treatments and 6 replications. Such as 10 minutes, 30 minutes and 10 minutes. The parameters observed including water content, fat content, and protein content. Data analysis used Variance Analysis and Further tests using the Duncan Test. The results showed that the modification of boiling time on the chemical quality of beef had no significant (P>0,05) on the value of water content and fat content but had a significant effect (P<0,05) on the value of protein content. The conclusion of this study is the modification of the boiling time for 30 minutes is able to maintain chemical quality in beef.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Perebusan, Kualitas Kimia, Daging Sapi Masak.
Subjects:	S Agriculture > SF Animal culture > SF94.5-99 Feeds and feeding. Animal nutrition
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Waliyah Waliyah
Date Deposited:	06 Jul 2021 04:29
Last Modified:	06 Jul 2021 04:29
URI:	http://repository.unsri.ac.id/id/eprint/49201

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