Jurnal Gastronomi Indonesia
Vol 9 No 1 (2021): Jurnal Gastronomi Indonesia

PERBANDINGAN KANDUNGAN GIZI GULAI KAMBING MENGGUNAKAN SANTAN DAN SUSU BUBUK SKIM

Putu Eka Trisdayanti (Politeknik Pariwisata Bali)
I Made Ade Kusuma Putra (Politeknik Pariwisata Bali)



Article Info

Publish Date
26 Jun 2021

Abstract

Curries that use coconut milk are high in calories and can also cause high cholesterol, coconut milk can also make food spoil quickly. It is important to have an alternative to coconut milk used for cooking curry, such as powdered milk. The use of powdered milk as a substitute for coconut milk has been done before, with the result that goat curry using powdered milk was acceptable. In this study, researchers tested the comparison of the nutritional content of goat curry using coconut milk and goat curry using skim milk powder. Data collection was carried out by experiment and laboratory tests (nutrition). The results of this study showed that goat curry using coconut milk had a higher calorie, protein, and fat content, while the carbohydrate content is lower than that of goat curry using skim milk powder

Copyrights © 2021






Journal Info

Abbrev

jgi

Publisher

Subject

Social Sciences

Description

Journal of Indonesian Gastronomy (Jurnal Gastronomi Indonesia/JGI) is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. The journal focuses on articles that explores all aspects related to the growing field of the interaction of gastronomy and food ...