This is an outdated version published on 2014-11-01. Read the most recent version.

Sifat-sifat Fisik Sosis Berbahan Baku Surimi-like Daging Kambing dengan Menggunakan Susu Kedelai Sebagai Binder

DOI:

https://doi.org/10.22437/jiiip.v17i2.2307

Abstract

 

The purpose of this study was to evaluated physical properties of sausage made from meat goat surimi-like as affected by using soya milk as binder. The study was designed as block randomized design at four treatments and three replications included on the block, those were 0% ,2%, 4% and 6% soya milk as substitusion skim milk. The amount of binder was 6% of meat. weight. Data were analyzed using analysis of variance and Duncan Multiple of Range Test. The results showed that using soya milk as binder significantly (P<0,01) decreased pH, firmness and cooking loss, while water holding capacity of sausage increased. Using soya milk 6% as binder improve water holding capacity, cooking loss and fimness.

Downloads

Download data is not yet available.

Downloads

Published

2014-11-01

Versions

How to Cite

Sifat-sifat Fisik Sosis Berbahan Baku Surimi-like Daging Kambing dengan Menggunakan Susu Kedelai Sebagai Binder. (2014). Jurnal Ilmiah Ilmu-Ilmu Peternakan, 17(2), 70-76. https://doi.org/10.22437/jiiip.v17i2.2307

Issue

Section

Research Report