The data were analyzed using two way of analysis of variances. Broiler carcass in control group (K0) was without immersion in acid solution, while broiler carcass in first groups (K1), second groups (K2), and third groups (K3) were dipped in 3 % acetic acid, 3 % citric acid, and combination of 1.5 % acetic acid + 1.5 % citric acid, respectively. The observation was conducted three times on 0, 4, and 8 hours. A total of 36 broiler carcasses were divided into 4 treatment groups. The purpose of this research was to determine the immersion effect of chicken carcass in 3% citric acid, 3% acetic acid, and combination of 1.5% citric acid and 1.5% acetic acid on the spoilage time. Hilmiati H Program Studi Pendidikan Dokter Hewan Fakultas Kedokteran Hewan Universitas Syiah Kuala, Banda Aceh Indonesia PENGARUH PENCELUPAN KARKAS AYAM PEDAGING DALAM LARUTAN ASAM SITRAT DAN ASAM ASETAT TERHADAP PENGHAMBATAN WAKTU PEMBUSUKAN The Immersion Effect of Broiler Carcass in Citric Acid and Acetic Acid On Spoilage Process Inhibition
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