PENAMBAHAN TEPUNG SAGU DENGAN KONSENTRASI YANG BERBEDA TERHADAP MUTU BAKSO DAGING KELINCI
| Main Author: | Melda Afrianti, |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2011
|
| Subjects: | |
| Online Access: |
http://repository.uin-suska.ac.id/143/1/2011_201129.pdf http://repository.uin-suska.ac.id/143/ |
Daftar Isi:
- This research has been conducted in March and April 2011 in Post-harvest laboratory technology and Laboratory of Nutrition Science and Chemical State Islamic University of Sultan Sharif Kasim Riau. The research objective determine the quality of rabbit meat meatballs include protein, fat levels and water content plus corn starch with different concentrations. This research using Completely Randomized Design (CRD) with 4 treatments and 3 replications. The parameters analyzed are the levels of protein, fat levels and water content. If there is the influence of each treatment were tested with Duncan's Multiple Range Test (DMRT). The results showed that rabbit meat meatballs are added to the corn starch with different concentrations of (10%, 15%, 20% and 25%) did not give a significantly different effect on levels of protein, fat content and water content. Key words: Rabbit Meat Sago Flour, Meatball.