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All Journal Aves : Jurnal Ilmu Peternakan
Luciana Sari
Universitas Islam Balitar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Immunology & microbiology

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UJI ORGANOLEPTIK SOSIS DAGING AYAM DENGAN PENAMBAHAN DAUN KELOR Luciana Sari; Agustina Widyasworo; Dhenok Wahyu Lestari
AVES: Jurnal Ilmu Peternakan Vol. 13 No. 2 (2019): Desember 2019
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v13i2.1498

Abstract

The purpose of this study was to determine the organoleptic test of chicken sausage with the addition of Moringa leaves. This research was conducted at the Laboratory of Animal Husbandry, Department of Animal Husbandry of Balitar Islamic University, Blitar, in July 2019. The use of Moringa leaf flour concentration in the study was 0%, 2%, 4%, and 6%, using the Completely Randomized Design (CRD) method consisting of 4 treatments 6 repetitions. The results of this study are that there are very significant differences in color, aroma, taste and texture so that it can be concluded that the addition of Moringa leaf flour has a significant effect on the organoleptic test of chicken sausage with the addition of Moringa leaf flour.
Co-Authors Agustina Widyasworo Dhenok Wahyu Lestari