ANALISIS PROKSIMAT PADA PRODUK DAGING OLAHAN DAN NILAI KETIDAKPASTIANNYA
Abstract
Keywords
Full Text:
PDFReferences
Bax, M. L. et.al. (2013). Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers. Food Chemistry, ,136 (3–4) : pp 1249–1262.
B. Magnusson and U. Ornemark. (2014). Eurachem CITAC/Guide; The fitness for Purpose of Analytical Method, 2nd Edition.Eurachem working group
Ensminger, Audrey. (1994). Foods and Nutrition Encyclopedia Volume 1 2nd Edition, CRC Press LLC, Boca Raton.
Eurachem CITAC/Guide CG 4. (2012). Quantifying Uncertainty in Analytical Measurement. 3rd Edition. ISBN 978-0-948926-30-3. Eurachem working group
http://ekbis.sindonews.com/read/ 966798/ 34/ tingkat-konsumsi-daging-di-indonesia-menurun - 1424408543; tanggal 4 Juni 2015 jam 15.00 WIB.
http://industri.kontan.co.id/news/pasar-olahan-dari-daging-makin-gurih jam 16.30 tanggal 4 Juni 2015 jam 16.30 WIB.
Hui, Yiu H. (2006). Handbook of Food Science, Technology, and Engineering Volume 1, Taylor & Francis Group, Boca Raton.
LGC. Certified Reference Material ERM –BB501b. United Kingdom.
M. Gobert, T. Sayd, P. Gatellier, V. Santé-Lhoutellier. (2014). Application to proteomics to understand and modify meat quality. Meat Science, 98 : pp 539–543.
M.M. Farouk a, et.al. (2014). . Halal and kosher slaughter methods and meat quality: A review. Meat Science, 98: pp 505–519.
Mulyani, M. E, Sukesi. Analisis Proksimat Beras Merah (Oryza Sativa) Varietas Slefreng dan Aek SIbundong. Prosiding Kimia FMIPA-Institute Teknologi Surabaya. Tahun 2010-2011.
Standar Nasional Indonesia 01-2891-1992 butir 5.1. Penentuan Kadar Air
Standar Nasional Indonesia 01-2891-1992 butir 6.1-6.4 . Penentuan Kadar Abu
Standar Nasional Indonesia 01-2891-1992 butir 7.1. Penentuan Kadar Protein
Standar Nasional Indonesia 01-2891-1992 butir 10.4. Penentuan Kadar karbohidrat
Standar Nasional Indonesia 01-2891-1992 butir 8.1 dan 8.2. Penentuan Kadar lemak total
License URL: https://creativecommons.org/licenses/by-nc/4.0