Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata))

Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata))

The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of sausage by using fortification with β-caroten of pumpkin. There were five treatments of fortification with β-caroten of pumpkin as the filler substitutions on sausage processing. The treatments were:...

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Bibliographic Details
Main Authors: Agus Hadi Prayitno, Firdha Miskiyah, Afina Viyunnur Rachmawati, Tombak Mahesa Baghaskoro, Bekti Putra Gunawan, Soeparno (Soeparno)
Format: Article
Language:English
Published: Universitas Gadjah Mada 2012-02-01
Series:Buletin Peternakan
Online Access:https://journal.ugm.ac.id/buletinpeternakan/article/view/124

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