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All Journal Prosiding Penelitian dan Pengabdian kepada Masyarakat Kumawula: Jurnal Pengabdian Kepada Masyarakat SULUH: Jurnal Abdimas Jurnal Teknologi Hasil Peternakan EBISMEN Jurnal Ekonomi Bisnis dan Manajemen Profit: Jurnal Manajemen, Bisnis dan Akuntansi Digital Bisnis: Jurnal Publikasi Ilmu Manajemen Dan E-commerce Jurnal Penelitian Ekonomi Manajemen dan Bisnis Madani: Multidisciplinary Scientific Journal Nanggroe: Journal Of Scholarly Service Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan Journal of Management and Social Sciences Deposisi: Jurnal Publikasi Ilmu Hukum Open Access DRIVERset Doktrin: Jurnal Dunia Ilmu Hukum dan Politik Open Access DRIVERset Riwayat: Educational Journal of History and Humanities Nanggroe: Journal of Scholarly Service
Sari Usih Natari
Departemen Ilmu Administrasi Bisnis Fakultas Ilmu Sosial Dan Ilmu Politik Universitas Padjadjaran
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Journal : Jurnal Teknologi Hasil Peternakan

 1 
Kajian Umur Simpan Bakso Ayam pada Suhu Pendinginan yang Berbeda Sari Usih Natari; Bambang Kholiq Mutaqin
Jurnal Teknologi Hasil Peternakan Vol 2, No 1 (2021): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.126 KB) | DOI: 10.24198/jthp.v2i1.33080

Abstract

The purpose of this research is to produce chicken meatball products with optimal low temperature and good characteristics. The research was conducted at the Nutrition and Sensory Assessment Laboratory, Department of Food Industry Technology, Padjadjaran University. The research method used is an experimental method with descriptive analysis. The research design used a completely rando-mized design (CRD) with 3 treatments and 6 replications. Treatment A = temperature -10OC, B = temperature 0OC, and C = temperature 10OC. The analysis used is the correlational test (causal relationship) and the hedonic test. The results showed a relationship between low temperature treatment and shelf life of chicken meatballs. Organoleptic obser-vations were the level of preference for taste, color, texture, and aroma. There is a relationship between low temperature treatment and shelf life of chicken meatballs. The shelf life of chicken meatballs at -10OC showed the highest value and was very significantly different from other treatments. This shows that the lower the storage temperature will be followed by the longer the shelf life of chicken meatballs.
Co-Authors Al-Banjari, M. Husin Bambang Kholiq Mutaqin Bambang mutaqin Delia Nurul Nuraeni Devina Ulima Nathania Tamba Guntur Putra Ramadhan Hindun Siva Afriani Husin M. Al-Banjari Indah Rahmayanti Dasuha Luthfi Thirafi Muhamad Rizal Muhamad Rizal Muhammad Rizal Nathasya Femi Ekarista Nurul Mardhiah Sitio* Prilia Salsabila Raditia Fajri Rusdiana Redhytta Putri Wulandari Refka Aprialda Fauzian Rima Alami Sam'un Jaja Raharja Samson CMS Samun Jaja Raharja Teguh Putra Mahali Via Dwihardiani Yeni Fitri Fujiyanti