LIEONG YI WEN, 061511133291 (2019) THE EFFECTS OF LEMON JUICE AND SPICES ON ORGANOLEPTIC PROPERTIES OF ROASTED GOAT MEAT. Skripsi thesis, Universitas Airlangga.
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Abstract
The present study aims at finding the effect of lemon juice and spices on organoleptic properties on roasted goat meat. The study was divided into 3 groups of meat sample which are group A (treatment group), group C(control group) and group K(treatment). Each group contains of 600 gram of goat meat and separated into 6 replication groups. Group A goat meat contained of spices only, while group K goat meat dipped in lemon juice and spices. After roasting the meat for 40minutes under 175℃, goat meat were tasted by 6 panelists with a scoring test based on the organoleptic parameters. The result showed that lemon juice and spices have no significant effect on organoleptic properties of roasted goat meat
| Item Type: | Thesis (Skripsi) | ||||||
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| Additional Information: | KKC KK KH 79/19 Lie e | ||||||
| Uncontrolled Keywords: | Lemon juice, Spices, Organoleptic Properties, Roasted Goat Meat | ||||||
| Subjects: | K Law > K Law (General) > K1-7720 Law in general. Comparative and uniform law. Jurisprudence > K(520)-5582 Comparative law. International uniform law > K3615-3622 Veterinary laws. Veterinary medicine and hygiene. Prevention of cruelty to animals | ||||||
| Divisions: | 06. Fakultas Kedokteran Hewan | ||||||
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| Depositing User: | Unnamed user with email indah.fatma@staf.unair.ac.id | ||||||
| Date Deposited: | 27 Mar 2019 09:53 | ||||||
| Last Modified: | 27 Mar 2019 09:53 | ||||||
| URI: | http://repository.unair.ac.id/id/eprint/81432 | ||||||
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