In recent years, consumers' demand increases for healthier foods with nutritional benefits
and similar taste to the origin. Thus, this study was conducted to evaluate the …

The purpose of this study was to compare different sources of flours and protein sources
based on soya bean products in producing vegetarian nugget. Factorial experimental …

Nugget is one of the processed products from fish meat, whether fish is economically
important or not. Nuggets are very popular with various circles of society because of their …

Kaki naga ikan merupakan produk diversifikasi dimana tekstur menjadi salah satu
parameter penting dalam penentuan mutu produk. Penggunaan bahan pengikat dan waktu …

This study was carried out to investigate the presence of E scherichia coli O157: H7 and
their verotoxins as well as S almonella spp. in processed poultry products. A total of 100 …

Pomegranate rind powder (PRP) was incorporated at three different levels (2, 4 and 6%) in
buffalo meat (carabeef) nuggets. Effects of different incorporation levels on physicochemical …

Gıda ürünlerinin kalitesinin geliştirilmesinde üretim parametrelerinin en iyi değerlerinin
bulunması için deney tasarımı yaygın olarak kullanılmaktadır. Ancak Taguchi güçlü tasarım …

The aim of this study was to determine the effect of rasio mushroom and jack bean flour on
the physical, chemical and organoleptic characteristic in the nugget product. This study used …

Salah satu program keahlian di SMK Kelautan dan Perikanan, Pondok Kubang, Bengkulu
yaitu program keahlian teknologi pengolahan hasil perikanan. Siswa siswi SMK Kelautan …

Poultry is now the most consumed meat, in terms of volume. A main factor for the continuous
increase of poultry production is the huge development of cut pieces and processed …