Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products

Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products

This study aims to determine the effect of the type and concentration of preservative powder with foam-mat drying method to produce optimal beef meatballs products seen from the chemical, sensory, and antioxidant evaluation. This study used an experimental method with a randomized block design with...

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Bibliographic Details
Main Authors: Rifda Naufalin, Erminawati Wuryatmo, Rumpoko Wicaksono, Laila Sausan El Islami
Format: Article
Language:English
Published: Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science 2021-01-01
Series:Animal Production: Indonesian Journal of Animal Production
Subjects:
kecombrang
meatball
natural preservative
foam-mat drying method
sensory
Online Access:http://animalproduction.id/index.php/JAP/article/view/77

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