TIRTA WISNU WARDHANA, INDRA (2007) RASIO DAGING DAN KULIT AYAM TERHADAP KANDUNGAN PROTEIN SOSIS AYAM. Other thesis, University of Muhammadiyah Malang.
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This research have been executed in Central Laboratory of Processing Of Result Livestock Faculty Of Veterinary and in Central Laboratorium of THT Faculty Of Agriculture Muhammadiyah University of Malang, which started on 24 July until 31 July 2007. This research aim to know protein content of chicken sausage, conducted is addition at raw material in the form of chicken flesh added with chicke n husk. An item of used is made chicken sausage with chicken flesh at thigh shares. At treatment (0) used by flesh raw material 100% and at treatment (1) chicken flesh 75% and chicken husk 25%, treatment (2) chicken flesh 50% and chicken husk 50%, treatment (3) chicken flesh 25%, chicken husk 75% with is same treatment at addition of flavor and materials in the form of: ice cube, Phosmix MP, salt, sand sugar, garlic, flavor of frankfurter, flour of tapioca, flour of maizena, Modified Starch K-01, Modified Starch Ultra Bond, cooking oil which was then processed became a sausage dough was then into sausage selongsong and cooked. Research method the used is experiment method by using Complete Random Device consisting of 4 samples and repeated by counted 4 rest ating times. Hereinafter data analyzed by variance, if treatment have an effect on reality or very real hence by different test of smallest reality (BNT). Analysis of variance indicate that addition of chicken husk at raw material making of chicken sausage have an effect on very real (P<0,01) to protein content and mildness of chicken sausage texture. Taken away from by conclusion is this research is addition of chicken husk have an effect on very real (P<0,01) to protein content and quality of texture chicken sausage. Addition of chicken husk at treatment (T3) yield protein content of more low that is 4.355 (% b / b), texture 57.614 (mm / highest protein content and g.dt) there are at treatment (T0) without addition of husk, equal to 12.016 (% b / b), texture equal to 46.747 (mm / g.dt) earned degrade chicken sausage protein rate. Suggestion of writer, in making of chicken sausage can be conducted mixing use chicken husk with ratio 50% chicken flesh: 50% chicken husk which the was value of equal to 100% chic ken flesh. Require to be conducted by further research of obstetrical about of fat of this chicken sausage.
|Item Type:||Thesis (Other)|
|Subjects:||S Agriculture > S Agriculture (General)|
|Divisions:||Faculty of Agriculture & Animal Husbandry > Department of Animal Industrial Technology|
|Depositing User:||Rayi Tegar Pamungkas|
|Date Deposited:||20 Jun 2012 02:17|
|Last Modified:||20 Jun 2012 02:17|
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