PENGGUNAAN KUNYIT (Curcuma domestica Val) PADA DAGING SAPI UNTUK MEMPERPANJANG DAYA SIMPAN DALAM SUHU RUANG (The turmeric (Curcuma domestica Val) utilazition at meat cuttle to prolong durability in room temperature)

Arnim, Arnim (2010) PENGGUNAAN KUNYIT (Curcuma domestica Val) PADA DAGING SAPI UNTUK MEMPERPANJANG DAYA SIMPAN DALAM SUHU RUANG (The turmeric (Curcuma domestica Val) utilazition at meat cuttle to prolong durability in room temperature). Stigma, VII (3). ISSN 0853-3776

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	Postscript (PENGGUNAAN KUNYIT (Curcuma domestica Val) PADA DAGING SAPI UNTUK MEMPERPANJANG DAYA SIMPAN DALAM SUHU RUANG (The turmeric (Curcuma domestica Val) utilazition at meat cuttle to prolong durability in room temperature)) - Published Version Available under License Creative Commons Public Domain Dedication. Download (1321Kb)

Abstract

The research has a purpose to find out about the level use of turrneric to prolong durability meat cattle in room temperature. The research utilized Ongole - Cross (PO) breed cattle and turmeric rhizome. The method used Cornpletely Randomized Design (CRD) with 5 treatments and 5 replications. The treatment used 5 levels of turmeric (0 : 5 ; 15 ;25 and 35 grams to 100 grams subemerged meat in 250 ml water). The result of this research showed there was significant difference (P < 0.05) between treatment to prolong durability and quantity of mocro organism of the meat. Duncan's test result showed 35 grams of turmeric to 1000 grams of meat gave the best product among are there treatment prolong durability and quantity of micro organism of meat. Kata kunci: Kunyit, mikrooraganime, daging

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