P Kurniawan, Nikodemus and Septinova, Dian and Adhianto, Kusuma (2014) KUALITAS FISIK DAGING SAPI DARI TEMPAT PEMOTONGAN HEWAN DI BANDAR LAMPUNG. JURNAL ILMIAH PETERNAKAN TERPADU, 2 (3). pp. 133-137. ISSN 2303 1956

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Abstract

The research was conducted in April 2014 in slaughterhouses in Bandar L ampung. This study aims to determine the physical quality of the beef that is in Bandar Lampu ng by pH, water holding capacity and cooking loss. The meat is taken from the back of the thigh meat obtained from slaughterhouses in Bandar Lampung. This study uses survey were analyze d descriptively. The results showed that the physical quality of the beef that is in Ban dar Lampung is still within the normal range. Average pH of 6.0, while the average value of 30.14 water holding capacity, and the average value of 42.53 cooking shrinkage. Based on these results it can be concluded that (1)the physical quality of the beef slaughtering place is normal and (2)g ood to eat.

Item Type:	Article
Subjects:	S Agriculture > SF Animal culture
Divisions:	Fakultas Pertanian (FP) > Prodi Peternakan
Depositing User:	Dr. Kusuma Adhianto, S.Pt., M.P.
Date Deposited:	07 Nov 2016 01:17
Last Modified:	07 Nov 2016 01:17
URI:	http://repository.lppm.unila.ac.id/id/eprint/1068

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