PENGARUH BERBAGAI LEVEL TEMPERATUR PENGGORENGAN VAKUM TERHADAP NILAI ORGANOLEPTIK ABON SAPI

SALAM, SUBRUL (2014) PENGARUH BERBAGAI LEVEL TEMPERATUR PENGGORENGAN VAKUM TERHADAP NILAI ORGANOLEPTIK ABON SAPI. S1 thesis, Universitas Mataram.

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Abstract

This experiment was conducted in order to determined the effect of temperatures during vacuum fried of shredded meat (abon) on the organoleptict value, with four treatments, that were control 135oC (non vacuum), Vacuum fried at 80oC, 100oC, 120oC). The experiment have been conducted at 05 November until 07 November 2013. The abon was made at UD. Wanasari Suranadi, and the organoleptict test was conducted in at the laboratory of TPHT Faculty Animal Husbandry of Mataram University. The material used was gandik (eye round), (coriander, nutmeg, salt, onion, garlic, fennel, bay leaf, tamarind, galangal, palm sugar and cooking oil). The variable observed were composed of color, test, flavor, and several accepting crispiness. Data was analysed using the Statistical Analysis System (SAS) software. The experimental was using Randomized analytical design with for treatments, that were control (non vacuum fried) vacuum fried at 80oC, 100oC, and 120oC. The organoleptict value which were of color, taste, flavor, crespyness and overall acceptability (P≤0,05). The experiment showed that vacuum fried of abon. It can be conduded that control was better taste than the vacuum treatments, but overall were similar.

Item Type: Thesis (S1)
Keywords (Kata Kunci): Frying Vacuum, Shredded Beef, Organoleptict
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Peternakan
Depositing User: Imran SE
Date Deposited: 12 Mar 2019 01:18
Last Modified: 12 Mar 2019 01:18
URI: http://eprints.unram.ac.id/id/eprint/12624

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