KARAKTERISTIK MIKROBIOLOGI, KIMIA, DAN SENSORIS, SOSIS AYAM DENGAN PENAMBAHAN KHITOSAN DAN ANGKAK YANG DISIMPAN PADA REFRIGERATOR

• المؤلفون الرئيسيون: , NIA VERGIYANA, , Ir. Rusman MP., Ph.D
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2014
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/128217/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=68553
• المؤسسة: Universitas Gadjah Mada

This research was conducted to study the effect of chitosan and anka rice addition as antibacterial agent on microbiology, chemical, and sensory characteristics of chicken sausage up to 21d of storage in the refrigerator. The ratio of addition anka rice 0:0,5:1:1,5:2% (w/w) and chitosan 0:0,5:1:1,5:...