دورية أكاديمية
Characteristics of Beef Rendang with the Addition of Red Ginger (Zingiber officinale var. Rubrum) During Storage at Room Temperature
| العنوان: | Characteristics of Beef Rendang with the Addition of Red Ginger (Zingiber officinale var. Rubrum) During Storage at Room Temperature |
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| المؤلفون: | Vivi Indriani, Tuti Suryati, Astari Apriantini |
| المصدر: | Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 3 (2022) |
| بيانات النشر: | University of Brawijaya, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | antioxidan, organoleptic, red ginger, rendang, Food processing and manufacture, TP368-456 |
| الوصف: | The addition of red ginger in the making of rendang was expected to increase antioxidants to prevent rancidity and increase the shelf life of rendang. This study aimed to analyze the physicochemical, organoleptic and antioxidant activity of beef rendang with the addition of red ginger at different levels based weight of meat (0%, 15%, and 30%). The tested rendang was stored in a tightly closed jar and left at room temperature. The results showed that the interaction of the addition of red ginger and storage period had a significant effect (p |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | Indonesian |
| تدمد: | 1978-0303 2338-1620 |
| Relation: | https://jitek.ub.ac.id/index.php/jitek/article/view/636; https://doaj.org/toc/1978-0303; https://doaj.org/toc/2338-1620 |
| DOI: | 10.21776/ub.jitek.2022.017.03.3 |
| URL الوصول: | https://doaj.org/article/deb2d1147af74062a5c6d1247b7fb4e2 |
| رقم الأكسشن: | edsdoj.b2d1147af74062a5c6d1247b7fb4e2 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 19780303 23381620 |
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| DOI: | 10.21776/ub.jitek.2022.017.03.3 |