PENGARUH PENAMBAHAN KARAGINAN TERHADAP RENDEMEN, KADAR SERAT KASAR, DAN SIFAT FISIK BAKSO DAGING SAPI
| Main Authors: | , MAULIDYA CHANDRIANY, , Ir. Jamhari, M.Agr.Sc |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/125880/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66061 |
Daftar Isi:
- This study was conducted to determine the effect of carrageenan on yield, crude fiber content, and physical quality of beef meatballs. The materials used in this study consisted of beef, tapioca starch, ice cubes, salt, ground pepper, garlic powder, and carrageenan powder. Meatballs were made with the addition of carrageenan at the level of 0