Kualitas dendeng sapi giling pada penambahan gula yang berbeda
| Main Authors: | Evanuarini, Herly, Huda, Huda |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Fakultas Peternakan Universitas Brawijaya
, 2011
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| Online Access: |
http://jiip.ub.ac.id/index.php/jiip/article/view/113 http://jiip.ub.ac.id/index.php/jiip/article/view/113/121 |
Daftar Isi:
- ABSTRACT: The aim of this study was to find out the effect of addition sugar to the dendengs’ quality. This research consisted of one level of experiment was designed in Fully Randomized Design. The result showed that sugar addition gave highly significant effect (P< 0.01) on moisture content and water activity content. The best product was produced by adding 30 % sugar.This product had moisture content value of 13,73 % and water activity value of 0.539. Keywords : Dendeng giling, sugar