The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak

The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak

The aim of the research was to find out effect of liming time on quality of rambak. Completely Randomized Design (CRD) was used to execute the research. Four treatments of liming time was carried out in three replications were 24, 48, 72 and 96 hours. The Result showed that liming time had highly si...

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Bibliographic Details
Main Authors: Aris Sri Widati, Mustakim Mustakim, Sri Indriana
Format: Article
Language:Indonesian
Published: University of Brawijaya 2012-02-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Online Access:http://jitek.ub.ac.id/index.php/jitek/article/view/110
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spelling doaj-c95d730d3277415298066e70c90d609a2020-11-24T21:27:18ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202012-02-01214756107The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of RambakAris Sri Widati0Mustakim Mustakim1Sri Indriana2Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaTeknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaAlumni Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaThe aim of the research was to find out effect of liming time on quality of rambak. Completely Randomized Design (CRD) was used to execute the research. Four treatments of liming time was carried out in three replications were 24, 48, 72 and 96 hours. The Result showed that liming time had highly significant effect (P<0,01) on protein content, moisture, calsium, volume expansion and organoleptic quality (crispness and taste) of rambak. The best result was liming time of 96 hours, the rambak was characterised by protein content  6,10%, moisture 0.11%, calcium 1.88%, volume expansion ratio  372.12%, crispness 0.42 lbs/cm2. Sensory evaluation showed that organolepticaly panelist preferred the product giving score of crispness 5.38 and taste 6.89.   Keywords : Liming time, Rambak qualityhttp://jitek.ub.ac.id/index.php/jitek/article/view/110
collection DOAJ
language Indonesian
format Article
sources DOAJ
author Aris Sri Widati
Mustakim Mustakim
Sri Indriana
spellingShingle Aris Sri Widati
Mustakim Mustakim
Sri Indriana
The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak
Jurnal Ilmu dan Teknologi Hasil Ternak
author_facet Aris Sri Widati
Mustakim Mustakim
Sri Indriana
author_sort Aris Sri Widati
title The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak
title_short The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak
title_full The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak
title_fullStr The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak
title_full_unstemmed The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak
title_sort effect of liming time on protein content, moisture, calcium, volume expansion and organoleptic quality of rambak
publisher University of Brawijaya
series Jurnal Ilmu dan Teknologi Hasil Ternak
issn 1978-0303
2338-1620
publishDate 2012-02-01
description The aim of the research was to find out effect of liming time on quality of rambak. Completely Randomized Design (CRD) was used to execute the research. Four treatments of liming time was carried out in three replications were 24, 48, 72 and 96 hours. The Result showed that liming time had highly significant effect (P<0,01) on protein content, moisture, calsium, volume expansion and organoleptic quality (crispness and taste) of rambak. The best result was liming time of 96 hours, the rambak was characterised by protein content  6,10%, moisture 0.11%, calcium 1.88%, volume expansion ratio  372.12%, crispness 0.42 lbs/cm2. Sensory evaluation showed that organolepticaly panelist preferred the product giving score of crispness 5.38 and taste 6.89.   Keywords : Liming time, Rambak quality
url http://jitek.ub.ac.id/index.php/jitek/article/view/110
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