Jurnal Ilmu dan Teknologi Hasil Ternak
Vol. 2 No. 1 (2007)

The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak

Aris Sri Widati (Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)
Mustakim Mustakim (Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)
Sri Indriana (Alumni Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)



Article Info

Publish Date
23 Feb 2012

Abstract

The aim of the research was to find out effect of liming time on quality of rambak. Completely Randomized Design (CRD) was used to execute the research. Four treatments of liming time was carried out in three replications were 24, 48, 72 and 96 hours. The Result showed that liming time had highly significant effect (P<0,01) on protein content, moisture, calsium, volume expansion and organoleptic quality (crispness and taste) of rambak. The best result was liming time of 96 hours, the rambak was characterised by protein content  6,10%, moisture 0.11%, calcium 1.88%, volume expansion ratio  372.12%, crispness 0.42 lbs/cm2. Sensory evaluation showed that organolepticaly panelist preferred the product giving score of crispness 5.38 and taste 6.89.   Keywords : Liming time, Rambak quality

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Journal Info

Abbrev

jitek

Publisher

Subject

Computer Science & IT Other

Description

Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) is published by Department of Animal Product Technology, Faculty of Animal Science, University of Brawijaya, Malang, Indonesia. JITEK is a peer reviewed biannual journal (April and October) that mediate the dissemination of researchers in animal ...