Dendeng Batakok Characteristics of Beef and Buffalo meat with Types of Smoke Materials
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The research on the influence of beef submersion used various concentration of smoke liquid coconut shell toward total bacteria count, shelf life and acceptability was to know
The results indicated that addition of liquid smoke up to 1% did not affect the meat pH, water holding capacity, cooking loss, the tensile strength of meat, blood urea nitrogen,
Yield, protein recovery, total nitrogen and free amino acid in shishibishio treated with enzymes were significantly greater P < 0.05 than that of control, especially at 15% salt.. The
CONCLUSION AND SUGGESTIONS 5.1 Conclusion Based on the results of research data processing using SPSS Statistical Package for Social Science Version 25, there is a partial influence
MTD impact H!WWand +15-25% statistical precision on the cross section Isolation and H!4leptons !Improve coupling measurements Vertex identification VBF!H!gg +30% statistical precision
The protein content of buffalo meat patties in the control F0 was also significantly different P˂0.05 from the samples supplemented with 6% F2 and 9% F3 fenugreek powder, while the fat
Error of the Estimate 1 ,890a ,792 ,783 3,33995 Source: Results of Data Processing with SPSS version 24 2022 DISCUSSION The Effect of Leadership Style, Organizational Culture and
Data Analysis The results of this study used a completely randomized design with a 3x3x4 factorial pattern, with the first factor being the aging time 1, 21, 42 days and the second
