PENGARUH KADAR GARAM DAPUR TERHADAP TOTAL BAKTERI PADA PASTIRMA
| Main Author: | INDRA R., DEWI SRI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2013
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| Subjects: | |
| Online Access: |
http://eprints.unram.ac.id/12587/1/CVRR%202.docx http://eprints.unram.ac.id/12587/2/DAFTAR%20ISI.docx http://eprints.unram.ac.id/12587/3/BAB%20I.docx http://eprints.unram.ac.id/12587/4/data%20AIR%20SAS.docx http://eprints.unram.ac.id/12587/5/data%20BAKTERI.docx http://eprints.unram.ac.id/12587/6/data%20GARAM%20SAS.docx http://eprints.unram.ac.id/12587/ |
Daftar Isi:
- The aims of this research was to study the effect of salt levels on total bacterial count of beef pastirma during proccesing. This study was conducted at Laboratory of Animal Produk Prosessing Technology and Laboratory of Microbiology and Biotechnology Mataram University. Whereas salt and moisture analiysis were conducted at the Laboratory of Chemistry. Five kilograms of beef was used in this study, into three treatments with three replications. Treatments in this study were the addition of salt concentration at 10 % 20% and 30 %. The variables measured were bacterial count of pastirma before and after oven as the main variables, salinity and water content as a supporting variables. The data obtained were analyzed using analysis of variance based on randomized block design. Results of the analysis showed that the use of salt concentration during processing showed a significant difference (P ≤ 0.01) on the total bacterial count of pastirma beef. From these results it can be concluded, that salt level was affected the bacterial count of pastirma. The higher the concentration of salt the lower the total bacterial count.