KUALITAS KIMIA DAGING ITIK BETINA AFKIR YANG DIRENDAM DENGAN KOMBINASI ASAP CAIR DAN ASAM SITRAT PADA KONSENTRASI BERBEDA
| Main Author: | Nurhasanah, |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
http://repository.uin-suska.ac.id/5348/1/FM.pdf http://repository.uin-suska.ac.id/5348/2/BAB%20I.pdf http://repository.uin-suska.ac.id/5348/3/BAB%20II.pdf http://repository.uin-suska.ac.id/5348/4/BAB%20III.pdf http://repository.uin-suska.ac.id/5348/5/BAB%20IV.pdf http://repository.uin-suska.ac.id/5348/6/BAB%20V.pdf http://repository.uin-suska.ac.id/5348/7/EM.pdf http://repository.uin-suska.ac.id/5348/ |
Daftar Isi:
- ABSTRACT The research have been conducted in June-July 2013, at the Laboratory of Post Harvest Technology and the Laboratory of Nutrition and Chemistry Faculty of Agriculture and Animal Science Islamic State University of Sultan Syarif Kasim Riau Pekanbaru. The objective of research were to identify the chemical quality of the duck meat soaked on the liquid smoke solution and citric acid with different concentration. The variabel observed were water content, protein, lipid content. The fully randomized experimental method in 3x3 factorial with thre replicatons have been applicated for the research. The first factor were the concentration of the liquid smoke (0%, 1,5% and 3%), and the second factor were the concentration of citric acid (0%, 3%, and 6%). The result of the experiment indicated that the interaction the soaked liquid smoke solution could increase the but not affected protein content, water content, and ash content. The highest protein content was resulted by 3% of liquid smoke, that were 43,75%. Interaction combination significantly affect (P<0,05> on the ash content, but not affected the water content, protein content and lipid content.