Pengaruh waktu perendaman dalam sari bonggol buah nanas (Ananas comocus (L) Merr) terhadap sifat sensoris itik (Anas versicolor)

dc.contributor.author	Trisnani, Irma
dc.contributor.author	Syahrumsyah, Hudaida
dc.contributor.author	Candra, Krishna Purnawan
dc.date.accessioned	2019-11-05T15:29:33Z
dc.date.available	2019-11-05T15:29:33Z
dc.date.issued	2015
dc.identifier.issn	1858-2419
dc.identifier.uri	http://repository.unmul.ac.id/handle/123456789/1860
dc.description.abstract	The purpose of this study was to determine optimum soaking time in pineapple rod juice on hedonic and quality hedonic sensory characteristic for taste, color, smell, texture, and overall performance of duck meat fruit. Single factor experiment (soaking time of 5, 10, 15, 20, and 25 min.) was arranged in Completely Randomized Design, each treatment was replicated by 4 times. The soaked duch meat then cooked at 80oC for 15 min. prior assayed for the sensory characteristics. Data were analyzed using ANOVA followed by LSD test for parameters showing significant difference (p<0.5). The best sensory characterics of cooked duck meat was resulted following soaking in the pineapple rod juice for 25 min.
dc.publisher	Jurnal Teknologi Pertanian Universitas Mulawarman
dc.title	Pengaruh waktu perendaman dalam sari bonggol buah nanas (Ananas comocus (L) Merr) terhadap sifat sensoris itik (Anas versicolor)