The Study of Chemical Quality and Sensory of Egg Rendang in Payakumbuh

Novia, Deni and Juliyarsi, Indri and Mulyani, Sri (2019) The Study of Chemical Quality and Sensory of Egg Rendang in Payakumbuh. In: CONFERENCE PROCEEDING 3rd INTERNATIONAL CONFERENCE ON SECURITY IN FOOD, RENEWABLE RESOURCES, AND NATURAL MEDICINES 2019 (SFRN 2019). pusat penelitian dan pengabdian pada masyarakat Politeknik Pertanian Negeri Kupang. ISBN 9786025126284

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Abstract

Rendang is a traditional food that originated from West Sumatra. This study aims to identify the production quality of egg rendang in Payakumbuh. The material of the study was a 250 gram of egg rendang, obtained from eight registered industries in the Department of Industry and Trade in Payakumbuh, and eight non-registered industries of egg rending. The study applied a survey method. Statistical analysis (t-test) shows no significant difference in protein, fat content, and sensory test of egg rendang in registered and non-registered industries, but significantly differ on moisture content.

Item Type: Book Section
Subjects: T Technology > TX Home economics
Depositing User: Nopan Permana Ok
Date Deposited: 16 Apr 2021 07:27
Last Modified: 16 Apr 2021 07:27
URI: http://repository.ppnp.ac.id/id/eprint/637

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