Uji kualitas daging sapi potong yang dipelihara di TPA Jatibarang,. Kota Semarang. Mikrobiologi Daging Sapi bali Asal Rumah Potong Hewan (RPH) Kota. memengaruhi (Pmikrobiologi daging. Intrinsik • Sifat fisik Intrinsik • Sifat fisik • Sifat kimia • Struktur Ekstrinsik Faktor pertumbuhan MO dalam Bahan Pangan •.


MIKROBIOLOGI DAGING PDF DOWNLOAD

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MIKROBIOLOGI DAGING PDF DOWNLOAD


The study showed that chicken meat in 6 small enterprise slaughterhouses and 11 medium enterprise slaughterhouses had normal mikrobiologi daging of 5.

MIKROBIOLOGI DAGING PDF DOWNLOAD

Color and texture of chicken meats had relatively normal in both small mikrobiologi daging medium enterprise slaughterhouses. Meat color values in LD muscle have a score of 6 red lightwhile the mikrobiologi daging BF has a score of 7 red is a bit darker.

While the value of the percentage mikrobiologi daging free water in LD muscle is Ciri-ciri lemak ini secara organoleptik adalah adanya warna putih pada serat-serat daging.

Selain proteinnya, sumber energi dari daging adalah lemak ini sendiri. Selain daging sapi, daging ikan juga tak kalah dengan daging sapi, bahkan mikrobiologi daging hasil penelitian menunjukkan bahwa kandungan daging ikan lebih baik dari daging sapi, terutama ikan yang berasal dari laut.

Ikan laut seperti kelompok mikrobiologi daging tongkol, selain protein, mikrobiologi daging memiliki kandungan omega 3 dan omega 6.

Dan inilah yang disebu dengan asam lemak tak jenuh. Pada daging ikan, selain mengandung protein, ikan juga kaya akan mineral seperti kalsium, fosfor yang diperlukan untuk pembentukan tulang, serta zat besi yang diperlukan untuk pembentukan haemoglobin darah.

MIKROBIOLOGI DAGING PDF DOWNLOAD

The sensory analysis showed that the fresh meat fish sample treated with freeze blooding technique had the highest mikrobiologi daging from panelis in term of colour, texture, aroma and overall mikrobiologi daging the meats. Under steaming treatment, the meat fish treated with freeze blooding technique had the highest score from panelis in term of texture and overall of the meats.

The objectivetechnique of colour test showed from a, b, lightness showed that treated meat fish with mikrobiologi daging blooding had the highest score, indicated that the sample had strong combination red and yellow.



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