RESTRUKTURISASI DAGING SERPIHAN HASIL SAMPING PENGOLAHAN STEAK SETUHUK MENGGUNAKAN GEL KALSIUM ALGINAT

The research aims to know the effect of a mixture sodium alginate and calcium lactate on restructured steak. This research used completely random design, with 8 (eight) treatment binder,( mixture sodium alginate and calcium lactate) , respectively : 0,2% and 0,25% (a1)

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Bibliographic Details
Main Authors:	, KRISNAWAN NINDITO, , Dr. Ir. Latif Sahubawa, M.Si.
Format:	Theses and Dissertations NonPeerReviewed
Published:	[Yogyakarta] : Universitas Gadjah Mada 2014
Subjects:	ETD
Online Access:	https://repository.ugm.ac.id/127321/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67571
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Institution:	Universitas Gadjah Mada

id	id-ugm-repo.127321
record_format	dspace
spelling	id-ugm-repo.1273212016-03-04T07:58:03Z https://repository.ugm.ac.id/127321/ RESTRUKTURISASI DAGING SERPIHAN HASIL SAMPING PENGOLAHAN STEAK SETUHUK MENGGUNAKAN GEL KALSIUM ALGINAT , KRISNAWAN NINDITO , Dr. Ir. Latif Sahubawa, M.Si. ETD The research aims to know the effect of a mixture sodium alginate and calcium lactate on restructured steak. This research used completely random design, with 8 (eight) treatment binder,( mixture sodium alginate and calcium lactate) , respectively : 0,2% and 0,25% (a1) [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , KRISNAWAN NINDITO and , Dr. Ir. Latif Sahubawa, M.Si. (2014) RESTRUKTURISASI DAGING SERPIHAN HASIL SAMPING PENGOLAHAN STEAK SETUHUK MENGGUNAKAN GEL KALSIUM ALGINAT. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67571
institution	Universitas Gadjah Mada
building	UGM Library
country	Indonesia
collection	Repository Civitas UGM
topic	ETD
spellingShingle	ETD , KRISNAWAN NINDITO , Dr. Ir. Latif Sahubawa, M.Si. RESTRUKTURISASI DAGING SERPIHAN HASIL SAMPING PENGOLAHAN STEAK SETUHUK MENGGUNAKAN GEL KALSIUM ALGINAT
description	The research aims to know the effect of a mixture sodium alginate and calcium lactate on restructured steak. This research used completely random design, with 8 (eight) treatment binder,( mixture sodium alginate and calcium lactate) , respectively : 0,2% and 0,25% (a1)
format	Theses and Dissertations NonPeerReviewed
author	, KRISNAWAN NINDITO , Dr. Ir. Latif Sahubawa, M.Si.
author_facet	, KRISNAWAN NINDITO , Dr. Ir. Latif Sahubawa, M.Si.
author_sort	, KRISNAWAN NINDITO
title	RESTRUKTURISASI DAGING SERPIHAN HASIL SAMPING PENGOLAHAN STEAK SETUHUK MENGGUNAKAN GEL KALSIUM ALGINAT
title_short	RESTRUKTURISASI DAGING SERPIHAN HASIL SAMPING PENGOLAHAN STEAK SETUHUK MENGGUNAKAN GEL KALSIUM ALGINAT
title_full	RESTRUKTURISASI DAGING SERPIHAN HASIL SAMPING PENGOLAHAN STEAK SETUHUK MENGGUNAKAN GEL KALSIUM ALGINAT
title_fullStr	RESTRUKTURISASI DAGING SERPIHAN HASIL SAMPING PENGOLAHAN STEAK SETUHUK MENGGUNAKAN GEL KALSIUM ALGINAT
title_full_unstemmed	RESTRUKTURISASI DAGING SERPIHAN HASIL SAMPING PENGOLAHAN STEAK SETUHUK MENGGUNAKAN GEL KALSIUM ALGINAT
title_sort	restrukturisasi daging serpihan hasil samping pengolahan steak setuhuk menggunakan gel kalsium alginat
publisher	[Yogyakarta] : Universitas Gadjah Mada
publishDate	2014
url	https://repository.ugm.ac.id/127321/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67571
_version_	1681232595122126848

RESTRUKTURISASI DAGING SERPIHAN HASIL SAMPING PENGOLAHAN STEAK SETUHUK MENGGUNAKAN GEL KALSIUM ALGINAT

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