Physicochemical quality of beef sausage with the substitution of tapioca flour and kepok banana flour (Musa paradisiacal formatypica)

Physicochemical quality of beef sausage with the substitution of tapioca flour and kepok banana flour (Musa paradisiacal formatypica)

This study aimed to evaluate the physicochemical quality of beef sausage made by replacing tapioca flour as an essential filler in sausage making with kepok banana flour. This study used a 4 × 5 randomized complete block design (CRD) pattern with a total of 20 experimental units. The variables test...

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Bibliographic Details
Main Authors: Andi Nurul Mukhlisah, Weny Dwi Ningtyas, Muhammad Irfan, Setiawan Putra Syah
Format: Article
Language:English
Published: Politeknik Negeri Jember 2024-03-01
Series:Jurnal Ilmu Peternakan Terapan
Subjects:
physicochemical quality
beef sausage
kepok banana flour
Online Access:https://publikasi.polije.ac.id/jipt/article/view/4239
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