PENGARUH PENGGUNAAN JAGUNG (Zea mays) PADA PEMBUATAN SOSIS AYAM TERHADAP KADAR PROTEIN DAN TEKSTUR
| Main Author: | YAKOB, RICKY |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2007
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/8125/1/PENGARUH_PENGGUNAAN_JAGUNG.pdf http://eprints.umm.ac.id/8125/ |
Daftar Isi:
- This research is executed in industrial technology laboratory Muhammadiyah University of Malang since August to September 2007. Intention of this research is to know whether maize use have an effect on to rate of protein and tekstur at making of chicken sausage. Items used in this research is flesh of chicken fillet participated by a chest, maize, postmix, selongsong of sausage sintetis, salt, merica, garlic, oil, flour tapioka, sugar, ices. Method used is experimen with the Complete Random Device ( RAL). Data obtained to be analysed by varians and if there are real influence or very real, hence continued with the Different test of Smallest Reality ( BNT). Result of analysis varians indicate that the maize use give the real influence to rate of protein of chicken sausage but do not have an effect on the reality to texture. Conclusion from research indicate that the maize use at making of chicken sausage improve the protein rate, but do not influence the texture of chicken sausage.