Four naturally cured dendeng sapi treatments were A1 = 22 g FCL/kg of beef, RT; A2 = 36 g FCL/kg of beef, RT; A3 = 22 g FCL/kg of beef, 40.6; A4 = 36 g FCL/kg of beef, 40.6 and a treatment of conventionally cured dendeng sapi by addition of 50 ...
#dendeng #dendengbatokok #dendengsapi #dendengpadang #aslipadang #padang #sumatra #ekokayes #dagang #dagangdagingreal #lauk #laukkampung #makanan #pyfツviral_ #pyfffffffffffffffffffffffffffffffff 视频时长:00:00:09 Galery MiloWings ...
These incubation temperatures for creating dendeng sapi were designed to provide the similar curing characteristics of the control (by addition of 50 ppm of NaNO 2 ) . Four naturally cured dendeng sapi treatments were A 1 = 22 g FCL/kg of beef, RT; A 2 = 36 g FCL/kg of beef, RT; ...
Generally, marination time at home industry of dried meat "jerky" in NTB province was conducted up to 18 hours at room temperature, which promote the growth of foodborne pathogen. This research was aimed to determine the effective and efficient marination time to produce ...
PENGARUH PERENDAMAN DAGING PRA KYURING DALAM JUS DAUN SIRIH TERHADAP KETENGIKAN DAN SIFAT ORGANOLEPTIK DENDENG SAPI SELAMA PENYIMPANAN [The Effect of Soaking of Beef in Betle (Piper betle L) Leaf Juice Prior to Curing on Rancidity and Sensory Charact...
EKSTRAK KEMANGI (OCIMUM BASILICUM L) YANG BERBEDA DAN PENGARUHNYA TERHADAP FISIKOKIMIA DAN ORGANOLEPTIK DENDENG SAPIdoi:10.30997/jpn.v8i1.5087This study aims to obtain the best concentration of basil extract as an ingredient for making beef jerky by analyzing the water content, pH, an...