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Masa Simpan Sosis Yang Diawetkan Dengan Pengawet Alami (Bakteriosin) Dan Pengawet Buatan (Nitrit)

This study aimed to determine the type of preservative that is good at extending the shelf life of sausages. This study uses two factors with three replications. The first factor was preservatives used (control; nitrites 0.3%; and bacteriocin 0.3%) and the second factor was storage time (0 days; 3 days; 6 days; and 9 days). Parameters observed were moisture, ash, fat, protein content, total plate count, and hedonic sensory analysis (color; flavor; taste; texture; and overall assessment). The data obtained were then observed statistically which were then further tested DNMRT at the level of 5%. The interaction between the addition treatment of preservatives with storage time significantly affected (P

Ketersediaan
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Perpustakaan Universitas Riau 06 03. 119 (0018)
06 03. 119 (0018)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
06 03. 119 (0018)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian.,
Deskripsi Fisik
vi, 71 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
06 03. 119 (0018)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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