Pengaruh penambahan sari temulawak (Curcuma xanthorrhiza Roxb.) terhadap kadar asam lemak bebas (FFA), pH dan kadar kurkumin pada telur asin
The purpose of this research was to investigate the quality and the best concentration of curcuma juice on salted egg. The method of this research was experimental research with Completely Randomized Design using 4 treatments and 4 replications. The curcuma juice were divided into P0 (0%), P1 (25%),...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Peternakan Universitas Brawijaya
2015-04-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
| Online Access: | http://jiip.ub.ac.id/index.php/jiip/article/view/193 |