Astuti, Yuliana (2013) PENGARUH PENGGUNAAN DAUN KARI (Murraya Koenegii) TERHADAP NILAI ORGANOLEPTIK BAKSO DAGING KAMBING. S1 thesis, Universitas Mataram.
![[img]](http://eprints.unram.ac.id/style/images/fileicons/text.png) |
Text
COVER.docx Restricted to Repository staff only Download (103kB) |
|
Text
ISI SKRIPSI.docx Restricted to Repository staff only Download (972kB) |
|
Text
JURNAL.docx Restricted to Repository staff only Download (36kB) |
Abstract
This study was aim to determined the effect of the curry leaf (Murraya Koenigii) on the organoleptic of goat meatballs, with three treatment of curry leaf (0%, 0.5% and 1%). This study was conducted on June 12 until June 13, 2013. et the Laboratory of Animal Product Processing Technology, Faculty of Animal Unram.The data obtained were analyzed with the Statistical Analysis System (SAS) software, and tollowed by Duncans Multiple Range Test based on a completely randomized design (CRD) with 3 replications. The results showed that the addition of curry leaf (0%, 0.5% and 1%) did not influence significantly (P>0.05) to the value of organoleptic, suppleness and overall acceptance of goat meatballs. While the addition of curry leaves (0%, 0.5% and 1%) was significant effect on (P<0.05) the value of color and flavor organoleptic goat meatballs. Conclusions of this study were color, aroma, flavor and acceptance panelists prefer meatballs without the addition of curry leaves (0%) compared meatballs with curry leaves with (0.5% and 1%). Whereas for chewiness scores almost the same at every treatment.
| Item Type: | Thesis (S1) |
|---|---|
| Keywords (Kata Kunci): | Murraya Koenigii), Goat Meatballs |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Peternakan |
| Depositing User: | Imran SE |
| Date Deposited: | 12 Mar 2019 01:21 |
| Last Modified: | 12 Mar 2019 01:21 |
| URI: | http://eprints.unram.ac.id/id/eprint/12590 |
Actions (login required)
 |
View Item |
