AKSEPTABILITAS DAN SIFAT DAGING ITIK AFKIR YANG DILAKUKAN CURING MENGGUNAKAN EKSTRAK KURKUMIN KUNYIT UNTUK MENGHAMBAT OKSIDASI LEMAK SELAMA PENYIMPANAN

AKSEPTABILITAS DAN SIFAT DAGING ITIK AFKIR YANG DILAKUKAN CURING MENGGUNAKAN EKSTRAK KURKUMIN KUNYIT UNTUK MENGHAMBAT OKSIDASI LEMAK SELAMA PENYIMPANAN

Rejected-duck meat was obtained from old laying duck that unproductive aged 24-26 months. The purpose of this study was to determine the oxidation potential of curcumin extract and its potential in curing rejects the acceptability of duck meat and meat properties during frozen storage. The material...

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Bibliographic Details
Main Authors: Sri Hartati Candra Dewi, Niken Astuti
Format: Article
Language:English
Published: Universitas Gadjah Mada 2015-02-01
Series:Agritech
Online Access:https://jurnal.ugm.ac.id/agritech/article/view/9436

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