ABSTRACT A method to improve the physical quality of culled chicken meat is required due
to the tough texture and faint color of culled chicken meat. High protein content in culled …

Bakso merupakan produk olahan daging yang memilki masa simpan yang relatif singkat
(mudah rusak). Kerusakan pada bakso salah satunya akibat oksidasi terutama selama …

The aim of this research is to determine the organoleptic quality of Bali beef marinated by
cinnamon powder for 0 hours, 4 hours, 8 hours and 12 hours. It was conducted in October …

The adoption of chicken meat as the primary protein source remains limited in Indonesia
due to restrictions on its shelf life. Marinating chicken meat with Dayak onion, known for its …

Hasil penelitian penambahan jus buah honje tidak berpengaruh nyata (P> 0, 05) terhadap
kadar air, susut masak, dan daya ikat air namun berpengaruh nyata terhadap nilai pH. Nilai …

Background: Goat meat is a good medium for the growth and development of
microorganisms due to its high nutrient content. Kecombrang is a type of plant that can be …

The aim of this research was to determine the effect of concentration and marination time of
basil leaf extract on fat content and physical quality of pork meat. The design used was a …

The purpose of this study was to obtain the optimum formulation using purple sweet potato
flour as a filler for the physical and organoleptic properties of rejected laying hen nuggets …

This study aims to find out the effect of marination time with cinnamon powder
(Cinnamomum burmannii) on the total plate count and physical quality of Bali beef. This …

The aim of this research was to determine the effect addition broccoli flour and dioscorea
alata tubers flour ratio toward texture, color, moisture, Water Holding Capacity (WHC), and …