PENGARUH PENGGUNAAN TEPUNG JAMUR TIRAM PUTIH TERHADAP KADAR AIR DAN KADAR PROTEIN SOSIS AYAM

Rus’an, Rus’an (2008) PENGARUH PENGGUNAAN TEPUNG JAMUR TIRAM PUTIH TERHADAP KADAR AIR DAN KADAR PROTEIN SOSIS AYAM. Other thesis, University of Muhammadiyah Malang.

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Abstract

Rus’an, 2007. Influence Of Usage Of White Flour Mushroom Oyster To Rate Irrigate and Rate Protein Sausage Chicken. This research is executed in Laboratory Ranch Of Faculty of Ranch-Fishery Muhammadiyah University of Malang start month of May until July 2007. Intention of this research is to test influence of usage of white oyster mushroom flour to rate irrigate and rate protein sausage chicken. Item the used is 2400 chicken flesh gram mill which added skim milk flour fixative 3.5% as T0 (control chicken sausage) and white oyster mushroom flour with percentage of addition counted T1=1%, T2=2%, T3=3%, T4=4%, T5=5% by 4 restating times. Method the used is experiment use Complete Random Device (CRD) by 6 treatment and 4 restating times. Obtained data is hereinafter analysed with Analysis of Variansi (ANOVA) and if there are difference continued with difference test with Smallest Real Difference (SRD). Research result show rate irrigate chicken sausage of T2=66.65%, T1=66.14%, T0=64.57%, T3=63.57%, T4=62.98%, and T5=62.86%. Result of analysis of variansi indicate that usage of white oyster mushroom flour have an effect on reality (P<0.05) to rate irrigate chicken sausage. Result of test of SRD indicate that rate irrigate highest chicken sausage obtained at treatment of T2 and rate irrigate this differ reality with treatment of T3, T4 and of T5. Result of research show chicken sausage protein rate of T1=10.60%, T2=10.69%, T3=10.82%, T4=10.83%, T5=11.58%, and T0=12.59%. Result of analysis of variansi indicate that usage of white oyster mushroom flour have an effect on very real (P<0.01) to chicken sausage protein rate. Result of test of SRD indicate that highest chicken sausage protein rate obtained at treatment of T0 that is chicken sausage using skim milk flour fixative and this protein rate differ reality with treatment of T1, T2, T3, T4, and T5.

Item Type: Thesis (Other)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Animal Industrial Technology
Depositing User: Anggit Aldila
Date Deposited: 14 Jun 2012 02:31
Last Modified: 14 Jun 2012 02:31
URI: http://eprints.umm.ac.id/id/eprint/7690

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