Hadafi, Fahmi (2020) Pengaruh Penggunaan Binder Kolagen Ceker Broiler Terhadap Kualitas Fisik Sosis Daging Ayam Skripsi. Diploma thesis, Politeknik Negeri Jember.
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Abstract
This study aims to determine the effect of the use of collagen from chicken shank on the physical quality of chicken sausage. The research method used the experimental method completely randomized design (CRD) and Analysis of Variance (ANOVA), if the results of the analysis are significant the DUNCAN test is continued, consisting of 4 treatment groups with different levels of broiler claw collagen, namely P0 (control), P1 (2%/kg dough), P2 (4%/kg dough), P3 (6%/kg dough) with 5 repetitions. The parameters observed were pH, chewiness, and cooking losses. The results of the study concluded that the use of broiler shank collagen in sausage affected the physical quality of chicken sausage Keyword: Sausage, Collagen, Shank, Physical Quality of Sausag
Item Type: | Thesis (Diploma) | ||||||
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Uncontrolled Keywords: | Sausage, Collagen, Shank, Physical Quality of Sausag | ||||||
Subjects: | 200 - Rumpun Ilmu Hewani > 210 - Ilmu Peternakan > 216 - Produksi Ternak | ||||||
Divisions: | Jurusan Peternakan > Prodi D4 Manajemen Bisnis Unggas > Tugas Akhir | ||||||
Depositing User: | Fahmi hadafi | ||||||
Date Deposited: | 10 Feb 2021 01:46 | ||||||
Last Modified: | 10 Feb 2021 07:38 | ||||||
URI: | https://sipora.polije.ac.id/id/eprint/1081 |
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