Pengaruh Lama Fermentasi terhadap Kualitas Sosis Salami (Sosis Fermentasi) Ayam Afkir

Pengaruh Lama Fermentasi terhadap Kualitas Sosis Salami (Sosis Fermentasi) Ayam Afkir

ABSTRAK. Penelitian Pengaruh Lama Fermentasi terhadap Kualitas Sosis Salami (Sosis Fermentasi) Ayam Afkir ini bertujuan untuk melihat kualitas sosis Salami (sosis fermentasi) dengan lama fermentasi 0 jam, 24 jam, 48 jam, 72 jam. Materi yang digunakan pada penelitian ini adalah daging ayam afkir (aya...

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Bibliographic Details
Main Authors:	Hidayatus Salami, Ria Febryanti, Zuraida Hanum
Format:	Article
Language:	English
Published:	Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University 2024-04-01
Series:	Jurnal Agripet
Subjects:	ayam afkir fermentation lactobacillus plantarum lama fermentasi long fermentation rejected chicken salami sausage sosis salami
Online Access:	https://jurnal.usk.ac.id/agripet/article/view/23382

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