THE EFFECT OF MARINATION WITH RED GINGER (Zingiber officinale Rosc.) ON CHEMICAL AND HEDONIC QUALITY OF DRIED BEEF

THE EFFECT OF MARINATION WITH RED GINGER (Zingiber officinale Rosc.) ON CHEMICAL AND HEDONIC QUALITY OF DRIED BEEF

ABSTRACT Red ginger (Zingiber officinale Rosc.) is a commonly utilized spice plant in blends and marinades. The research was conducted to determine the effect of different red ginger blend concentrations on fat levels, protein levels, antioxidant activity, and hedonic quality of dried beef. The r...

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Bibliographic Details
Main Authors: Bambang Dwiloka, Rahel Nathania Prasasti, Nurwantoro Nurwantoro
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2024-10-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
antioxidant activity
fat content
hedonic quality
protein content
red ginger blend
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/1071

Internet

https://jpa.ub.ac.id/index.php/jpa/article/view/1071

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