Pengaruh penambahan sari temulawak (Curcuma xanthorrhiza) terhadap total fenol, kadar garam, kadar lemak dan tekstur telur asin
The purpose of this research were to analyze the best Curcuma xanthorrhiza juice on salted egg. The method used in this research was experimental research using completely randomized design with 4 treatments and 4 replications. The curcuma juice were divided into P0 (0%), P1 (25%), P2 (50%) and P3 (...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Peternakan Universitas Brawijaya
2014-12-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
| Online Access: | http://jiip.ub.ac.id/index.php/jiip/article/view/186 |