ANALISIS NILAI pH DAN WARNA DAGING SAPI PADA HARI RAYA IDUL ADHA 1439 H TERHADAP PREDIKSI STRES SEBELUM PEMOTONGAN DI MASJID AL-AKBAR SURABAYA

FERNANDES PENSER PURBA, 061511133204 (2019) ANALISIS NILAI pH DAN WARNA DAGING SAPI PADA HARI RAYA IDUL ADHA 1439 H TERHADAP PREDIKSI STRES SEBELUM PEMOTONGAN DI MASJID AL-AKBAR SURABAYA. Skripsi thesis, Universitas Airlangga.

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Abstract

The aim of this research was to evaluate the pH degree and beef color change in different temperature and time period. The research has been done on August, 2018 at Al-Akbar Mosque Surabaya. The samples were thirteen beef slices from thirteen bulls. These beef were devided into two groups (P0 and P1). P0 were treated at 0-3ºC and P1 were treated at room temperatures (25-27ºC). This research has been conducted in the time period of 0, 1, 6, 12, 18, 24 hours post-mortem to determine the effect of temperature and time period. The data were compared using GLM Repeated Measures test and Multivariate test. Statistical that temperature and aging time decreased pH value and color value significant (p>0.05) in 24 hours post-mortem. Keywords : Beef, Temperature, pH, Color.

Item Type: Thesis (Skripsi)
Additional Information: KKC KK KH. 64/19 Pur a
Uncontrolled Keywords: Beef, Temperature, pH, Color
Subjects: R Medicine > RA Public aspects of medicine > RA1-1270 Public aspects of medicine > RA421-790.95 Public health. Hygiene. Preventive medicine > RA601-602 Food and food supply in relation to public health
Divisions: 06. Fakultas Kedokteran Hewan
Creators:
CreatorsNIM
FERNANDES PENSER PURBA, 061511133204UNSPECIFIED
Contributors:
ContributionNameNIDN / NIDK
Thesis advisorSuwarno, Prof. Dr. , drh., M.Si.UNSPECIFIED
Thesis advisorHermin Ratnani, Dr.drh., M.Kes.UNSPECIFIED
Depositing User: sukartini sukartini
Date Deposited: 01 Mar 2019 02:57
Last Modified: 01 Mar 2019 02:57
URI: http://repository.unair.ac.id/id/eprint/80630
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