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The Effect of Addition Super Red Dragon Fruit (Hylocereus Costaricensis) Peels Concentrate to Physico Chemical and Microstucture by SEM of Chicken Saussage

The purpose of this reasearch was to determine SRDF (Super Red Dragon Fruit) peel concentrate added on Physico-chemical quality and Microstucture by SEM (Scanning Electron Microscope) of chicken sausages. The method research was experimental and designed using completely randomized design (CRD), whi... Full description

Journal Title: Research Journal of Life Science 01 December 2015, Vol.2(3), pp.145-151
Main Author: Dita Eka Oktaviningsih
Other Authors: Lilik Eka Radiati , Firman Jaya
Format: Electronic Article Electronic Article
Language: English
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: E-ISSN: 2355-9926 ; DOI: 10.21776/ub.rjls.2016.002.03.1
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recordid: doaj_soai_doaj_org_article_f803b615d70842dbb0c7506cba6a5f73
title: The Effect of Addition Super Red Dragon Fruit (Hylocereus Costaricensis) Peels Concentrate to Physico Chemical and Microstucture by SEM of Chicken Saussage
format: Article
creator:
  • Dita Eka Oktaviningsih
  • Lilik Eka Radiati
  • Firman Jaya
subjects:
  • Anthocyanin
  • Natural Dyes
  • Microstructure
  • Biology
ispartof: Research Journal of Life Science, 01 December 2015, Vol.2(3), pp.145-151
description: The purpose of this reasearch was to determine SRDF (Super Red Dragon Fruit) peel concentrate added on Physico-chemical quality and Microstucture by SEM (Scanning Electron Microscope) of chicken sausages. The method research was experimental and designed using completely randomized design (CRD), which consists of 5 treatments and 5 replications. The treatments were T0: Chicken Sausage +  0% of SRDF peels concentrate (control), T1: Chicken Sausage +  5% SRDF peels concentrate,  T2: Chicken Sausage +  10% of SRDF peels concentrate, T3: Chicken Sausage +  15% of SRDF peels concentrate, T4: Chicken Sausage +  20% of SRDF peels concentrate. The variables measured were moisture content, fat content, color measure L*a*b*, texture and microstructure. Data were analyzed using one-way Anova, if there were a significant effect between the treatments then continued with Duncan’s Multiple Range Test. The addition 20% of SRDF peels concentrate on chicken sausage could decreasing color L* 43.56± 1.30, increasing the color a* 33.78± 2.36, decreasing color b* 12.96±0.48, decreasing fat content 40.87 ± 0.68, decreasing texture 3.16± 0.35, and increasing moisture 44.75 ± 8.7.
language: eng
source: Directory of Open Access Journals (DOAJ)
identifier: E-ISSN: 2355-9926 ; DOI: 10.21776/ub.rjls.2016.002.03.1
fulltext: fulltext_linktorsrc
issn:
  • 2355-9926
  • 23559926
url: Link


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titleThe Effect of Addition Super Red Dragon Fruit (Hylocereus Costaricensis) Peels Concentrate to Physico Chemical and Microstucture by SEM of Chicken Saussage
creatorDita Eka Oktaviningsih ; Lilik Eka Radiati ; Firman Jaya
ispartofResearch Journal of Life Science, 01 December 2015, Vol.2(3), pp.145-151
identifierE-ISSN: 2355-9926 ; DOI: 10.21776/ub.rjls.2016.002.03.1
subjectAnthocyanin ; Natural Dyes ; Microstructure ; Biology
descriptionThe purpose of this reasearch was to determine SRDF (Super Red Dragon Fruit) peel concentrate added on Physico-chemical quality and Microstucture by SEM (Scanning Electron Microscope) of chicken sausages. The method research was experimental and designed using completely randomized design (CRD), which consists of 5 treatments and 5 replications. The treatments were T0: Chicken Sausage +  0% of SRDF peels concentrate (control), T1: Chicken Sausage +  5% SRDF peels concentrate,  T2: Chicken Sausage +  10% of SRDF peels concentrate, T3: Chicken Sausage +  15% of SRDF peels concentrate, T4: Chicken Sausage +  20% of SRDF peels concentrate. The variables measured were moisture content, fat content, color measure L*a*b*, texture and microstructure. Data were analyzed using one-way Anova, if there were a significant effect between the treatments then continued with Duncan’s Multiple Range Test. The addition 20% of SRDF peels concentrate on chicken sausage could decreasing color L* 43.56± 1.30, increasing the color a* 33.78± 2.36, decreasing color b* 12.96±0.48, decreasing fat content 40.87 ± 0.68, decreasing texture 3.16± 0.35, and increasing moisture 44.75 ± 8.7.
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description

The purpose of this reasearch was to determine SRDF (Super Red Dragon Fruit) peel concentrate added on Physico-chemical quality and Microstucture by SEM (Scanning Electron Microscope) of chicken sausages. The method research was experimental and designed using completely randomized design (CRD), which consists of 5 treatments and 5 replications. The treatments were T0: Chicken Sausage +  0% of SRDF peels concentrate (control), T1: Chicken Sausage +  5% SRDF peels concentrate,  T2: Chicken Sausage +  10% of SRDF peels concentrate, T3: Chicken Sausage +  15% of SRDF peels concentrate, T4: Chicken Sausage +  20% of SRDF peels concentrate. The variables measured were moisture content, fat content, color measure L*a*b*, texture and microstructure. Data were analyzed using one-way Anova, if there were a significant effect between the treatments then continued with Duncan’s Multiple Range Test. The addition 20% of SRDF peels concentrate on chicken sausage could decreasing color L* 43.56± 1.30, increasing the color a* 33.78± 2.36, decreasing color b* 12.96±0.48, decreasing fat content 40.87 ± 0.68, decreasing texture 3.16± 0.35, and increasing moisture 44.75 ± 8.7.

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The purpose of this reasearch was to determine SRDF (Super Red Dragon Fruit) peel concentrate added on Physico-chemical quality and Microstucture by SEM (Scanning Electron Microscope) of chicken sausages. The method research was experimental and designed using completely randomized design (CRD), which consists of 5 treatments and 5 replications. The treatments were T0: Chicken Sausage +  0% of SRDF peels concentrate (control), T1: Chicken Sausage +  5% SRDF peels concentrate,  T2: Chicken Sausage +  10% of SRDF peels concentrate, T3: Chicken Sausage +  15% of SRDF peels concentrate, T4: Chicken Sausage +  20% of SRDF peels concentrate. The variables measured were moisture content, fat content, color measure L*a*b*, texture and microstructure. Data were analyzed using one-way Anova, if there were a significant effect between the treatments then continued with Duncan’s Multiple Range Test. The addition 20% of SRDF peels concentrate on chicken sausage could decreasing color L* 43.56± 1.30, increasing the color a* 33.78± 2.36, decreasing color b* 12.96±0.48, decreasing fat content 40.87 ± 0.68, decreasing texture 3.16± 0.35, and increasing moisture 44.75 ± 8.7.

pubUniversity of Brawijaya
doi10.21776/ub.rjls.2016.002.03.1
urlhttps://doaj.org/article/f803b615d70842dbb0c7506cba6a5f73
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date2015-12-01