Kadar Air dan Lemak Daging Sapi Tokusen Bifuteki Wagyu Beku yang Disimpan pada Suhu Rendah/ Freezer, Suhu Dingin/ Refrigerator, Suhu Kamar

Putri, Nadia Alesiana (2018) Kadar Air dan Lemak Daging Sapi Tokusen Bifuteki Wagyu Beku yang Disimpan pada Suhu Rendah/ Freezer, Suhu Dingin/ Refrigerator, Suhu Kamar. Other thesis, Wijaya Kusuma Surabaya University.

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Abstract

This study aimed to discover the difference of water content and fat content of frozen tokusen bifuteki wagyu beef stored at low temperature / freezer, at cold temperature / refrigerator and at room temperature. The material used in this research was frozen tokusen bifuteki wagyu beef from imported meat vendors in Surabaya. The design used in this research was Completely Randomized Design (RAL) with 3 treatments and 9 replications. The treatment was P1: frozen tokusen bifuteki wagyu beef stored at low temperature / freezer, P2: frozen tokusen bifuteki wagyu beef stored at cold temperature / refrigerator, P3: frozen tokusen bifuteki wagyu beef stored at room temperature. Data were analyzed using one way ANOVA is sig. (p value) 0.00>0.05 at 5% continued with BNT test. ANOVA test results for water and fat content was 0,420 (P> 0,05) means there is no significant difference between each treatments for water content analysis and 0,00 (P <0,05) means there is significant difference between each treatments for fat content analysis. It can be concluded that the storage temperature has effects on the air and fat content of frozen tokusen bifuteki wagyu beef. Keywords: Beef, wagyu, storage, water content, fat content

Item Type: Thesis (Other)
Uncontrolled Keywords: Beef, wagyu, storage, water content, fat content
Subjects: R Medicine > RZ Other systems of medicine
Divisions: Faculty of Vetenary Medicine > Vetenary Education Study Program
Depositing User: Nadia Alesiana Putri
Date Deposited: 18 Sep 2018 01:47
Last Modified: 18 Sep 2018 01:47
URI: http://erepository.uwks.ac.id/id/eprint/2205

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