KUALITAS DENDENG SAPI GILING PADA PENAMBAHAN GULA YANG BERBEDA
ABSTRACT: The aim of this
study was to find out the effect of addition sugar to the dendengs’ quality.
This research consisted of one level of experiment was designed in Fully
Randomized Design. The result showed
that sugar addition gave highly significant effect (P< 0.01) on moisture
content and water activity content. The best product was produced by adding 30
% sugar.This product had moisture content value of 13,73 % and water activity
value of 0.539.
Keywords: Dendeng giling,
sugar
Penulis: Herly Evanuarini,
Huda Huda
Kode Jurnal: jppeternakandd110023
