Kadar Kolesterol Daging Berbagai Jenis Itik ( Anas domesticus ) Di Kabupaten Semarang

Muliani, Hirawati (2014) Kadar Kolesterol Daging Berbagai Jenis Itik ( Anas domesticus ) Di Kabupaten Semarang. ANATOMI FISIOLOGI, XXII (2). pp. 75-82. ISSN 0854-5367

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Abstract

Chemical composition of meat is an important factor for human nutrition and contributes to the choice of food by mankind. In recent time humans are much concious of the health benefits of what they consume. The consumption of organic foods, vegetables, fruits, foods high in fibre, foods of animal origin with less fat and cholesterol are among the foods stuffs being upheld. Duck meat is comparable to that of the chicken despite being red meat. Duck meat is high in protein, iron, selenium, and lower calories.This research is aimed to know about meat cholesterol content of Pengging duct, Tegal duck, and Magelang duck. Design of the research was Completely Random Design with 3 treatments, that was 3 kinds of duck and 6 replications. The result showed that there was no significant difference among the meat cholesterol content.

Item Type:Article
Uncontrolled Keywords:meat cholesterol, Pengging duct, Tegal duck, Magelang duck
Subjects:Q Science > QL Zoology
Divisions:Faculty of Science and Mathematics > Department of Biology
ID Code:44500
Deposited By:Mr. Biologi Admin
Deposited On:23 Nov 2014 19:40
Last Modified:23 Nov 2014 19:40

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