PENGARUH PERENDAMAN DAGING PRA KYURING DALAM JUS DAUN SIRIH TERHADAP KETENGIKAN DAN SIFAT ORGANOLEPTIK DENDENG SAPI SELAMA PENYIMPANAN [The Effect of Soaking of Beef in Betle (Piper betle L) Leaf Juice Prior to Curing on Rancidity and Sensory Characteristics of Beef “Dendeng” During Storage]

PENGARUH PERENDAMAN DAGING PRA KYURING DALAM JUS DAUN SIRIH TERHADAP KETENGIKAN DAN SIFAT ORGANOLEPTIK DENDENG SAPI SELAMA PENYIMPANAN [The Effect of Soaking of Beef in Betle (Piper betle L) Leaf Juice Prior to Curing on Rancidity and Sensory Characteristics of Beef “Dendeng” During Storage]

The research was carried out to determine the effect of soaking of beef in betle (Piper betle L) leaf juice prior to curing on peroxide level, thiobarbituric acid (TBA) score, and sensory characteristics of beef “dendeng” during 1-3 months storage. The result in showed that soaking in 10% of betl...

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Bibliographic Details
Main Authors: Yuli Rohidayah 2), Indira Susi Nur Anisa 2), Soepardie 2), Rita Miranda 2), Anang Mohamad Legowo 1)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2002-04-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
betle leaf
curing
“dendeng”
rancidity
sensory characteristics
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/7026

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/7026

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