PENGARUH WADAH MEMASAK YANG BERBEDA TERHADAP SIFAT FISIKO-KIMIA DAGING AYAM MASAK BUMBU RINTEK WUUK (RW)

Sri Hardiastuti Yusuf, John E.G. Rompis, Meilani R. Tinangon, E.H.B. Sondakh

Abstract


THE INFLUENCES OF DIFFERENT COOKING POT ON THE PHYSIC-CHEMICAL PROPERTIES OF THE TRADITIONAL “RINTEK WUUK (RW)” SEASONING CHICKEN. This research was done to evaluate the influence of cooking methods with different containers on physic-chemical properties (pH, water holding capacity, and cooking losses) of chicken meat seasoning traditional “rintek wuuk (RW)”. The research was conducted using complete random draft (CRD) through three container treatment (bamboo, ground and frying pan) using RW traditional seasoning. The physic-chemical properties were analyzed in animal science technology laboratory. Data analysis used analysis of variance (ANOVA). Results of this study showed that different cooking containers did not affect the physic-chemical properties of seasoning RW chicken meat. These results can be concluded that the use of different containers did not give a real influence on the physic-chemical properties of the seasoning RW chicken meat.

 Keywords: Chicken meat, cooking container, RW seasoning, Physic-chemical properties.

 

 

 

   

 

 



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DOI: https://doi.org/10.35792/zot.40.1.2020.26630

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