Nilai nutrisi kaldu tulang ayam yang dimasak denganwaktu dan metode preparasi berbeda

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 1992
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/20065/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=2907
• Institution: Universitas Gadjah Mada

A study was conducted to evaluate the extractable nutrients from waste of poultry products. Chicken frames of young and old broilers were used in this experiment. There were 2 kinds of chicken frames being used i. e. cut up chicken frame and minced chicken frame. Cooking was done in a retort for two different times. Therefore, there were 3 factors observed in the trial (age, preparation and time of cooking). The broth of the chicken frames was filtered leaving the residue in the cans. Both broth and residue were then analysed for protein, fat, ash and moisture. The yield of nutrients in the broth was affected by age, preparation method and time of cooking. Young and cut up chicken frames cooked for 34 minutes yielded the most nutrients. Interactions occurred among the treatments especially for DM and protein content of broth. (Keywords: nutrient, broth, time and preparation). �