| dc.contributor.author | Wihansah, Rifa Rafi'atu Sya'bani | |
| dc.date.accessioned | 2022-06-21T03:05:43Z | |
| dc.date.available | 2022-06-21T03:05:43Z | |
| dc.date.issued | 2018-08-28 | |
| dc.identifier.uri | http://repository.polbangtan-bogor.ac.id:8080/xmlui/handle/123456789/443 | |
| dc.description.abstract | The purpose of this research is to see the effect of curing and non-curing
treatment on physical, chemical and physicochemical characteristics of dendeng.
Each treatment using beef as much as 500 g and each treatment made 3 times
repetition. Beef with curing treatment was soaked for 12 hours in a solution of sodium
nitrite (NaNO2) as much as 75 mg / 500 ml of water. The variables observed were
browning intensity, MDA level, nitrite residue water content, aw, temperature and
pH. Physicochemical quality data, browning intensity and MDA content were
analyzed by using t-student test, and presented descriptively. Curing treatment did
not cause changes in physicochemical component (P>0.05), but can decrease MDA
level and browning intensity (P<0.05) on dendeng. The conclusion of this research is
curing treatment on dendeng able to inhibit oxidation and browning reactions without
affecting physicochemical properties in dendeng | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | Fakultas Peternakan IPB | en_US |
| dc.subject | Browning, Curing, dendeng, MDA content, Physicochemical properties | en_US |
| dc.title | The Effect of Curing on Physical Chemical and Physicochemical Properties of Dendeng | en_US |
| dc.type | Book | en_US |
