Hasvene Kaur A/P Hemath Singh (2020) Effects Of Tea (Camellia sinensis) As A Tenderizer On The Orgonaleptic Properties, Ph Value And Tenderness Of Goat Meat Breed Peranakan Etawa (Capra caprahircus) On Muscle (Musculus bicep femoris). Skripsi thesis, UNIVERSITAS AIRLANGGA.
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Text (ABSTRACT)
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Text (LIST OF CONTENTS)
3. LIST OF CONTENTS.pdf Download (303kB) |
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Text (CHAPTER I)
4. CHAPTER I INTRODUCTION.pdf Download (221kB) |
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5. CHAPTER II LITREATURE REVIEW.pdf Restricted to Registered users only until 16 June 2023. Download (604kB) | Request a copy |
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Text (CHAPTER III)
6. CHAPTER III MATERIALS AND METHODS.pdf Restricted to Registered users only until 16 June 2023. Download (405kB) | Request a copy |
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Text (CHAPTER IV)
7. CHAPTER IV RESEARCH RESULTS.pdf Restricted to Registered users only until 16 June 2023. Download (430kB) | Request a copy |
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Text (CHAPTER V)
8. CHAPTER V DISCUSSION.pdf Restricted to Registered users only until 16 June 2023. Download (390kB) | Request a copy |
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Text (CHAPTER VI)
9. CHAPTER VI CONCLUSION.pdf Restricted to Registered users only until 16 June 2023. Download (198kB) | Request a copy |
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Text (REFERENCES)
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Text (APPENDIX)
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Abstract
The aim of this research was to determine the pH value and organoleptic value of Goat Meat. Experimental meat used in this study was Goat meat from the breed peranakan etawa using the muscle (Musculus bicep femoris). This research was conducted by tenderizing the meat with Green Tea (Camella sinesis) Extract tenderizers. The experimental design used was the completely randomized design with seventeen various treatments and two replications. Each of the seventeen tenderizers used different percentages of green tea (Camellia sinensis) being 1%, 2%, 4% and 8% respectively and was used to tenderize meat in different duration of days being 1 day, 4 days, 8 days and 12 days. Result of research showed that Green tea (Camellia sinensis) can be used as a tenderizer for a maximal of 1 day and 1-2% tea extract would have to be used to make the meat tender as it had a neutral level of pH7.1 which contributed to the tenderness of the meat.
| Item Type: | Thesis (Skripsi) | |||||||||
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| Additional Information: | KKC KK KH 61-20 Sin e | |||||||||
| Uncontrolled Keywords: | pH Value, Organoleptic value, Goat Meat, tenderizer, tenderness of the meat, Tea. | |||||||||
| Subjects: | S Agriculture > SF Animal culture > SF600-1100 Veterinary medicine | |||||||||
| Divisions: | 06. Fakultas Kedokteran Hewan | |||||||||
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| Depositing User: | Tatik Poedjijarti | |||||||||
| Date Deposited: | 16 Jun 2020 10:22 | |||||||||
| Last Modified: | 16 Jun 2020 10:22 | |||||||||
| URI: | http://repository.unair.ac.id/id/eprint/95755 | |||||||||
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