KOMPOSISI KIMIA DAN SIFAT SENSORIS BAKSO DAGING SAPI DENGAN PENAMBAHAN KARAGINAN PADA LEVEL YANG BERBEDA
The objective of this study was to determine the chemical composition and sensory properties of beef meatball with the addition of carrageenan. The materials used in the study were beef chuck, tapioca flour, ice cubes, salt, garlic, pepper and carrageenan. The treatment in the experiment was the lev...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/127530/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67789 |
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| Institution: | Universitas Gadjah Mada |