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Judul: Pengaruh Jus Daun Sirih (Piper betle Linn.) Sebagai Bahan Pracuring dan Lama Penyimpanan Terhadap Komposisi Kimia dan Angka Peroksida Dendeng Ayam Petelur
Penulis: A.T.D. Indriastuti, Setiyono & Yuny Erwanto  || email: tennydamayanti@yahoo.co.id
Jurnal: Agrinimal Vol. 2 no. 1 - hal. 1-5 Tahun 2012  [ Pertanian ]
Keywords:  Chicken meat, betel leaf, -dendeng-, chemical composition, peroxide value
Abstract: The objective of the experiment was to know the effect of juice of betel leaf (Piper betle Linn.) for pre-curing agent and storage time on chemical composition and peroxide value. The meat was dipped in betel leaf juice (0, 5, 10 dan 15%) processed to becom -dendeng- and stored at room temperature for 0, 2, 4, 6, and 8 weeks. The variables measured included moisture content, protein, fat, pH and peroxide value. The research design used was Completely Randomized Design (4 x 5) and continued by Tukey test. The results showed that higher concentrations of betle leaf juice significantly affected (P < 0.05) moisture content, protein, fat and peroxide value chicken -dendeng-. Storage times up to eight weeks affected significantly (P < 0.05) on pH and peroxide value. Interaction between the concentration of juice and storage times on peroxide value.The conclusion of this research was that the betel leaf juice could be applied up to concentration of 15% because defended on chemical composition on propotional and peroxide value decreased with the storage times of eight weeks.
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