The Effect of Using Secang (Caesalpinia secang Linn) Infusion on the Organoleptic Quality of Chicken Sausage

The Effect of Using Secang (Caesalpinia secang Linn) Infusion on the Organoleptic Quality of Chicken Sausage

This study aims to determine the effect of using Secang infusion (Caesalpinia secang Linn) on the organoleptic quality of chicken sausages and determine the optimal level of adding Secang infusion on the organoleptic quality of chicken sausages. This research was carried out in 30 days at the Labora...

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Bibliographic Details
Main Authors:	Ani Way Ratna, Metha Monica, Sri Arnita Abu Tani
Format:	Article
Language:	Indonesian
Published:	BPFP Universitas Bengkulu 2022-12-01
Series:	Jurnal Sain Peternakan Indonesia
Subjects:	chicken sausage secang infusion natural coloring organoleptic
Online Access:	https://ejournal.unib.ac.id/jspi/article/view/23678

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