Studi Mengenai Cita Rasa Rendang Yang Diawetkan Dengan Cara Sterilisasi DAn Pemberian Antiokidan Setelah Dua Bulan Penyimpanan  

Oleh:

Hamzah, Nurhaida

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Andalas: Jurnal Penelitian vol. 10 no. 26 (May 1998), page 24-30.

Ketersediaan

Perpustakaan PKPM Nomor Panggil: A67 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Study on taste of rendang preserved by sterilization and adding antiocsidant after two month storage have conducted at Labolatoriyum of Agriculture Product technology. Agricultural Faculty in 1993. The aim was to find exact way on keeping the taste of rendang during the storage. The experiment used complete randomized designed (CRD) in. Factorial (3 x 3). factor A (adding antiocsidant : a1=without antiocsidant. A2 = BHA (Butylatet hydroxyanisole) 0.01 %.a3 = BHA 0.02 %). factor B (sterilization : b, - without sterilization. b2 = sterilization at 10cfc in 1 hour. b3 = sterilization at 121°C in 15 minutes by a autoclave). Observation done on number of perocside. pH. water content. microba total and organoleptic. test include color aroma texture and taste. The best result were preservation by adding BHA 0.02 % and sterilization at 121°C in 15 minute's by autoclave where color, aroma, texture and taste liked by panelis. Water content 28.21 %. pH 5.57. number of perocside and microba still in save tresthold limit to consume.

Opini Anda

Klik untuk menuliskan opini Anda tentang koleksi ini!

Kembali