Pengaruh level garam dan lama perebusan terhadap kandungan albumin telur ayam rebus yang disimpan selama dua minggu
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 1993
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/20290/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3138 |
Daftar Isi:
- The experiment was done to investigate the effect of salt level and boiling length on albumin content of consumption eggs for two weeks. This experiment used 56 day old consumption eggs given four salt level treatments (0°Be, 8°Be, 16° Be and 24°Be) for two weeks. The eggs were treated boiled at different boiling length (10 minutes and 20 minutes) in boiling water and subsequently were stored for two weeks. The albumin analysis was done every week by biuret methode with two replication and the water content analysis was also done. The data were analysed by Split-plot analysis of variance and the significant means were tested by Duncan's New Multiple Range Test. The result showed that boiling length affected albumin content significantly (P ... Kata kunci: level garam, lama perebusan, albumin, telur ayam rebus