KARAKTERISTIK FISIK, KIMIA, SENSORIS, DAN KANDUNGAN β-KAROTEN BAKSO YANG TERBUAT DARI KOMBINASI DAGING SAPI DAN DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN DAUN KATUK (Souropus androgynus)

KARAKTERISTIK FISIK, KIMIA, SENSORIS, DAN KANDUNGAN β-KAROTEN BAKSO YANG TERBUAT DARI KOMBINASI DAGING SAPI DAN DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN DAUN KATUK (Souropus androgynus)

The experiment was conducted to find out the effect of katuk leaves supplementation on physical, chemical, sensorial characteristics, and β-carotene content of beef and culled layers combination meatball. The experiment materials consisted of beef, culled layers, katuk leaves and seasoning. The exp...

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Bibliographic Details
Main Authors: , RIO OLYMPIAS SUJARWANTA, , Ir. Rusman, MP.,Ph.D
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2012
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/98709/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=55325
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Institution: Universitas Gadjah Mada

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https://repository.ugm.ac.id/98709/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=55325

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