دورية أكاديمية
Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage
| العنوان: | Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage |
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| المؤلفون: | Nurliyani Nurliyani, Jamhari Jamhari, Widodo Widodo, Citravia Agustin |
| المصدر: | Jurnal Ilmu-Ilmu Peternakan, Vol 32, Iss 1, Pp 22-34 (2022) |
| بيانات النشر: | Fakultas Peternakan Universitas Brawijaya, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Animal culture |
| مصطلحات موضوعية: | cookies quality, cured egg yolk, skim milk powder, storage, Animal culture, SF1-1100 |
| الوصف: | Cured egg yolk cookies is one of the processed egg products containing egg yolk which has been curing with salt and sugar. The purpose of this study was to evaluation of physical, chemical, microbiological and sensory quality of cured egg yolk cookies with various levels of skim milk powder substitution during storage at room temperature. This study consisted of the treatment of cured egg yolk substitution with skim milk powder (0; 20; 40%) and storage treatment (0; 3; 6; 9 weeks). Each treatment was replicated three times. The data of cookie quality were statistically analyzed using ANOVA. The results showed that cured egg yolk cookies with various skim milk powder substitution have similar physical and chemical characteristics, but substituted cookies had a lower fat content (p |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Indonesian |
| تدمد: | 0852-3681 2443-0765 |
| Relation: | https://jiip.ub.ac.id/index.php/jiip/article/view/912; https://doaj.org/toc/0852-3681; https://doaj.org/toc/2443-0765 |
| DOI: | 10.21776/ub.jiip.2022.032.01.03 |
| URL الوصول: | https://doaj.org/article/0025b8af105d4f5594281902e068268c |
| رقم الأكسشن: | edsdoj.0025b8af105d4f5594281902e068268c |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 08523681 24430765 |
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| DOI: | 10.21776/ub.jiip.2022.032.01.03 |