Pengaruh Pengovenan Terhadap Kualitas Organoleptik Telur Asin Yang Dibuat Dengan Cara Basah
This study aims to determine the effect of optimal oven time and the organoleptic quality of salted eggs made using the wet method. The design used in this study was a randomized block design (RBD) with 30 panelists as a group. The treatments given were P0: without oven, P2: oven for 2 hours, P4: o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Jambi
2021-05-01
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| Series: | Jurnal Ilmiah Ilmu-Ilmu Peternakan |
| Online Access: | https://mail.online-journal.unja.ac.id/jiip/article/view/12712 |