PENGARUH LAMA PEREBUSAN DALAM MINYAK GORENG DAN UKURAN POTONGAN KULIT TERHADAP NILAI ORGANOLEPTIK DAN PENGEMBANGAN KERUPUK KULIT KERBAU
| Main Author: | IBRAHIM, IBRAHIM |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
http://eprints.unram.ac.id/12599/1/JURNAL%20IBRAHIM.docx http://eprints.unram.ac.id/12599/2/~%24ripsiku%20-%20Copy.doc http://eprints.unram.ac.id/12599/ |
Daftar Isi:
- This researchaimstostudy the effect ofthelongboilingcooking oilandthe size ofthe piece of hideonorganoleptic valueanddevelopment ofbuffalohidecrackers. This research was conductedat theLaboratory ofAnimal ProductProcessing TechnologyFaculty ofAnimal Husbandry, Universityof Mataram. The materialusedis amale buffaloskin. The experimental designusedcompletely randomized designfactorial(3 x3) withlongertreatmentinboilingcooking oilfor(1.5 hours, 2hoursand2.5 hours) andtreatment ofthehidesize(1x1 cm, 1x2cm, 1x3cm) .Eachhidetreatmentthreetimesreplicates.Variabelvolumeobservedisthe development ofhidecrackersandorganolepticvalue ofbuffalohidecrackers. The results ofthe analysisof variancebased ona completely randomizedfactorialdesignshowedthat thedifferencein thelongboilingcooking oilwith1.5 hours2hours2.5 hoursandthe size of1x1cmpiece ofleather, 1X2cm, 1X3cmgivesa significant influence(P <0.01) to thevolume ofbuffalohidecrackersdevelopment. development ofthe highestvolumewiththe size ofthereduction shall1x3leather(378%) andthe mostexcellenttimeis2.5 hoursie(363.76%). The results oforganoleptic test(taste, crispness, acceptance) showedresults thatwere not significantly different(P>0.05)