KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle linn var. Rubrum) DAN WAKTU YANG BERBEDA
The objective of the experiment was to determine the effect of coating by ginger pasta at different levels and incubation times on chemical composition and sensory quality of goat meat. The goat meat was cut to 30 g in size and coated with ginger pasta at the level of 0, 4, 8, and 12% from the weigh...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1826048753203675136 |
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| author | , R SASONGKO ADI N , Dr. Ir. Setiyono, SU. |
| author_facet | , R SASONGKO ADI N , Dr. Ir. Setiyono, SU. |
| author_sort | , R SASONGKO ADI N |
| collection | UGM |
| description | The objective of the experiment was to determine the effect of coating by
ginger pasta at different levels and incubation times on chemical
composition and sensory quality of goat meat. The goat meat was cut to 30
g in size and coated with ginger pasta at the level of 0, 4, 8, and 12% from
the weight of the meat, and they were incubated for 0, 30, 60, 90 and 120
minutes. The goat meat was analyzed the chemical composition and
sensory quality. The data were analyzed by analysis of variance completely
randomized design factorial 5x4 with 3 replication. The differences between
means were tested by Duncan 's New Multiple Range Test. The results
showed that levels of ginger pasta and incubation times significantly
influenced (P< 0.01) water, protein and fat contents of goat meat. There
were interaction between level of ginger pasta and incubation times on
chemical composition of goat meat. The aroma and color of goat meat
coated by ginger pasta and incubation times showed significant differences
(P < 0,05). It could concluded that the best ginger level was 4% with 30
minutes incubation times because it resulted aroma, color, and texture of
goat meat as good as fresh meat. |
| first_indexed | 2024-03-13T23:35:06Z |
| format | Thesis |
| id | oai:generic.eprints.org:132085 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:35:06Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1320852016-03-04T08:07:41Z https://repository.ugm.ac.id/132085/ KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle linn var. Rubrum) DAN WAKTU YANG BERBEDA , R SASONGKO ADI N , Dr. Ir. Setiyono, SU. ETD The objective of the experiment was to determine the effect of coating by ginger pasta at different levels and incubation times on chemical composition and sensory quality of goat meat. The goat meat was cut to 30 g in size and coated with ginger pasta at the level of 0, 4, 8, and 12% from the weight of the meat, and they were incubated for 0, 30, 60, 90 and 120 minutes. The goat meat was analyzed the chemical composition and sensory quality. The data were analyzed by analysis of variance completely randomized design factorial 5x4 with 3 replication. The differences between means were tested by Duncan 's New Multiple Range Test. The results showed that levels of ginger pasta and incubation times significantly influenced (P< 0.01) water, protein and fat contents of goat meat. There were interaction between level of ginger pasta and incubation times on chemical composition of goat meat. The aroma and color of goat meat coated by ginger pasta and incubation times showed significant differences (P < 0,05). It could concluded that the best ginger level was 4% with 30 minutes incubation times because it resulted aroma, color, and texture of goat meat as good as fresh meat. [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , R SASONGKO ADI N and , Dr. Ir. Setiyono, SU. (2014) KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle linn var. Rubrum) DAN WAKTU YANG BERBEDA. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=72601 |
| spellingShingle | ETD , R SASONGKO ADI N , Dr. Ir. Setiyono, SU. KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle linn var. Rubrum) DAN WAKTU YANG BERBEDA |
| title | KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING
YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle
linn var. Rubrum) DAN WAKTU YANG BERBEDA |
| title_full | KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING
YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle
linn var. Rubrum) DAN WAKTU YANG BERBEDA |
| title_fullStr | KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING
YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle
linn var. Rubrum) DAN WAKTU YANG BERBEDA |
| title_full_unstemmed | KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING
YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle
linn var. Rubrum) DAN WAKTU YANG BERBEDA |
| title_short | KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING
YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle
linn var. Rubrum) DAN WAKTU YANG BERBEDA |
| title_sort | komposisi kimia dan kualitas sensoris daging kambing yang diinkubasi dengan level jahe zingiber officinalle linn var rubrum dan waktu yang berbeda |
| topic | ETD |
| work_keys_str_mv | AT rsasongkoadin komposisikimiadankualitassensorisdagingkambingyangdiinkubasidenganleveljahezingiberofficinallelinnvarrubrumdanwaktuyangberbeda AT drirsetiyonosu komposisikimiadankualitassensorisdagingkambingyangdiinkubasidenganleveljahezingiberofficinallelinnvarrubrumdanwaktuyangberbeda |