Nurwantoro, Nurwantoro and Rizqiati, Heni and Sutaryo, Sutaryo and Saiga, R. and Karoniawansyah, D. and PRAMONO, YOYOK BUDI (2010) KARAKTERISTIK BAKSO DAGING ITIK PETELUR AFKIR (CHARACTERISTIC OF MEATBALL'S SPENT DUCK MEAT). In: Seminar Nasional Unggas Lokal ke IV, 7 Oktober 2010, Semarang.
Aim of the research was to know characteristic of meatball which was substituted by duck meat. The research was using by completely randomized design. There were TO (100% beef); TI (95% tvet 5% duck meat); T2 (90% beef, 10% duck meat); T3 (85% beef, 15 % duck meat); and T4 (80 % beef, 20% duck meat). Result of the research showed water holding capacity (WHC) represent significantly different (P<O,05), but not for elasticity, protein content, and meatball preference test.
|Item Type:||Conference or Workshop Item (Paper)|
|Subjects:||S Agriculture > S Agriculture (General)|
|Divisions:||Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture|
|Deposited By:||Mr. Sugeng Priyanto|
|Deposited On:||15 May 2013 14:38|
|Last Modified:||15 May 2013 14:38|
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