KANDUNGAN PROTEIN KASAR DAN LEMAK KASAR DAGING KERBAU DENGAN METODE PEMASAKAN YANG BERBEDA

Endah Purnamasari, and Aprizal, and Dewi Febrina, (2013) KANDUNGAN PROTEIN KASAR DAN LEMAK KASAR DAGING KERBAU DENGAN METODE PEMASAKAN YANG BERBEDA. In: Seminar Nasional "Kemandirian Pangan Berbasis Sumber Daya Lokal Menuju Bio Industri Berkelanjutan", 12 Desember 2013, Pekanbaru.

[img] Text
Kandungan Protein Kasar dan Lemak Kasar Daging Kerbau dengan Metode Pemasakan yang Berbeda.pdf

Download (5MB)

Abstract

The research have been conducted from December 2011 until January 2012 at the Post Harvest Technology Laboratory, Laboratory of Chemistry and Nutri­tion, Pathology Entomology, and Microbiology Laboratory, Faculty of Agricul­ture and Animal Scince, Islamic State University of Sultan Syarif Kasim Riau. The objectives of the research were to determine the crude protein and lipid content of the buffalo meat with different cooking methods. Statistical method Randomized Design with four treatments and five repetitions to measure the crude protein and lipid contents. The results of the experiment resulted that the different methods of cooking significantly increased protein content (P<0.05) but lipid content were not significantly affected (P>0.05). Key words: buffalo meat, different cooking method, crude protein, crude lipid.

Item Type: Conference or Workshop Item (Paper)
Subjects: 600 Teknologi dan Ilmu-ilmu Terapan > 630 Usaha Tani, Pertanian, Teknologi Pertanian > 636 Peternakan
Divisions: Fakultas Pertanian dan Peternakan > Peternakan
Depositing User: Mutiara Jannati
Date Deposited: 09 Mar 2018 03:32
Last Modified: 09 Mar 2018 03:32
URI: http://repository.uin-suska.ac.id/id/eprint/11937

Actions (login required)

View Item View Item