Results 61 to 70 of about 313 (106)
Pengaruh Perbedaan Suhu Pemeliharaan terhadap Kualitas Fisik Daging Ayam Broiler Periode Finisher
Jurnal Sain Peternakan Indonesia, 2019 Tujuan penelitian ini adalah untuk mengetahui perbedaan kualitas fisik (pH, drip loss, WHC dan warna) daging ayam broiler broiler antara dua suhu pemeliharaan (suhu nyaman (23 - 24 ?C ) dan suhu tinggi (35-36 ?C).
Safitri Rahayu Rini +2 more
doaj +1 more source
PENYERTAAN METODE SOUS VIDE DALAM PENGOLAHAN STEAK DARI DAGING SAPI DAN DAGING AYAM
Jurnal Kepariwisataan, 2010 The traditional cooking method has become classical cooking and nouvelle cuisine. Modern chefs collaborate with scientists have developed cooking technology, which is called Molecular Gastronomy. One of the sub of molecular gastronomy is sous vide (French word). Sous vide means vacuum and it is 'predicted to be the cooking for tomorrow.
Sunar . +3 more
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Jurnal Teknologi Pertanian Andalas, 2020 Sosis merupakan salah satu produk pangan yang biasanya berbahan dasar daging. Pengembangan sosis dan daging analog berbahan umbi kimpul (Xanthosoma sagittifolium) dan isolat protein kedelai berpotensi menyediakan sosis sehat.
Triana Lindriati +2 more
doaj +1 more source
Alternatif Angkak Sebagai Bahan Tambahan Pangan Alami Terhadap Karakteristik Sosis Daging Ayam
Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2015 Penelitian ini dilakukan untuk mengetahui pengaruh pemberian angkak sebagai bahan tambahan pangan alami serta untuk mengetahui level yang optimal terhadap karakteristik sosis daging ayam.
Haris Lukman
doaj +3 more sources
Jurnal Teknologi PanganKualitas daging ayam dan udang selama penyimpanan menjadi perhatian utama dalam industri pangan.kualitas daging ayam dan udang meliputi kualitas fisik, biologi, maupun kimia dan dapat diterima oleh konsumen.
Lailatuz Zuhro, Cahyaning Rini Utami
doaj +1 more source
UJI ORGANOLEPTIK SOSIS DAGING AYAM DENGAN PENAMBAHAN DAUN KELOR
AVES: Jurnal Ilmu Peternakan, 2019 The purpose of this study was to determine the organoleptic test of chicken sausage with the addition of Moringa leaves. This research was conducted at the Laboratory of Animal Husbandry, Department of Animal Husbandry of Balitar Islamic University, Blitar, in July 2019.
Luciana Sari +2 more
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IDENTIFIKASI CEMARAN MIKROBA PADA DAGING AYAM BROILER
JURNAL BIOSENSEThis study aims to identify microbial contamination in broiler chicken meat. Samples were taken from chicken meat traders in Dadapan Village, and tests were conducted at the Banyuwangi District Health Laboratory. This study used a qualitative descriptive method. The results showed the presence of gram-negative bacteria in the chicken meat samples.
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Deteksi Tingkat Kesegaran Daging Ayam Menggunakan K-Nearest Neighbor
CCIT Journal, 2019 The high demand for meat and the limited availability of meat on the market, make the price of meat become expensive and more and more traders are mixing rotten meat into fresh meat. To avoid risk, the public as consumers must be aware and know the characteristics of rotten meat and the difference with fresh meat.
Kusrini Kusrini +2 more
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Kualitas Fisik Daging Dada Ayam Broiler yang Didinginkan dalam Refrigerator Sebelum Penyimpanan Beku
Jurnal Ilmiah Ilmu-Ilmu PeternakanLatar Belakang: Daging ayam broiler merupakan makanan mengandung gizi tinggi sehingga mudah mengalami kerusakan karena kandungan gizi tinggi merupakan media pertumbuhan dan perkembangan mikroorganisme.
Afriani Afriani +2 more
doaj +1 more source
Caraka Tani: Journal of Sustainable Agriculture, 2018 Penelitian ini bertujuan untuk mengetahui kadar kholesterol daging ayam broiler yang dipelihara dengan cekaman luas lantai dan suplementasi vitamin C di dalam air minum.
Sudiyono Sudiyono
doaj +1 more source