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Characteristics of Chicken Sausage Treated with Using Tofu Dregs Waste

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@article{IJASEIT332,
   author = {Sahadi Didi Ismanto and Wenny Surya Murtius},
   title = {Characteristics of Chicken Sausage Treated with Using Tofu Dregs Waste},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {3},
   number = {4},
   year = {2013},
   pages = {318--321},
   keywords = {Chicken Sausage; Tofu Dregs Waste; Tofu Waste},
   abstract = {Tofu dregs flour serve the purpose of addition-agent in sausage making, as a whole sausage yielded to accept SNI 01-3820-1995. Usage of tofu dregs flour which more and more causing protein rate to increase, so do usage of sago flour will increase carbohydrate rate. Acceptable and best composition of panelist is treatment D = chicken flesh 75% : sago flour 15% : tofu dregs flour 10%. Best sausage characteristic and panelist is with water content 66,71%, fat rate 3,54%, ash content 1,74%, protein rate 13,91%, carbohydrate rate 14,10%, cooking yield 76,24%, juiciness 22,78%, reduction diameter -1,85%, reduction thickness 3,63%, folding test 4,67%.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=332},
   doi = {10.18517/ijaseit.3.4.332}
}

EndNote

%A Didi Ismanto, Sahadi
%A Surya Murtius, Wenny
%D 2013
%T Characteristics of Chicken Sausage Treated with Using Tofu Dregs Waste
%B 2013
%9 Chicken Sausage; Tofu Dregs Waste; Tofu Waste
%! Characteristics of Chicken Sausage Treated with Using Tofu Dregs Waste
%K Chicken Sausage; Tofu Dregs Waste; Tofu Waste
%X Tofu dregs flour serve the purpose of addition-agent in sausage making, as a whole sausage yielded to accept SNI 01-3820-1995. Usage of tofu dregs flour which more and more causing protein rate to increase, so do usage of sago flour will increase carbohydrate rate. Acceptable and best composition of panelist is treatment D = chicken flesh 75% : sago flour 15% : tofu dregs flour 10%. Best sausage characteristic and panelist is with water content 66,71%, fat rate 3,54%, ash content 1,74%, protein rate 13,91%, carbohydrate rate 14,10%, cooking yield 76,24%, juiciness 22,78%, reduction diameter -1,85%, reduction thickness 3,63%, folding test 4,67%.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=332
%R doi:10.18517/ijaseit.3.4.332
%J International Journal on Advanced Science, Engineering and Information Technology
%V 3
%N 4
%@ 2088-5334

IEEE

Sahadi Didi Ismanto and Wenny Surya Murtius,"Characteristics of Chicken Sausage Treated with Using Tofu Dregs Waste," International Journal on Advanced Science, Engineering and Information Technology, vol. 3, no. 4, pp. 318-321, 2013. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.3.4.332.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Didi Ismanto, Sahadi
AU  - Surya Murtius, Wenny
PY  - 2013
TI  - Characteristics of Chicken Sausage Treated with Using Tofu Dregs Waste
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 3 (2013) No. 4
Y2  - 2013
SP  - 318
EP  - 321
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Chicken Sausage; Tofu Dregs Waste; Tofu Waste
N2  - Tofu dregs flour serve the purpose of addition-agent in sausage making, as a whole sausage yielded to accept SNI 01-3820-1995. Usage of tofu dregs flour which more and more causing protein rate to increase, so do usage of sago flour will increase carbohydrate rate. Acceptable and best composition of panelist is treatment D = chicken flesh 75% : sago flour 15% : tofu dregs flour 10%. Best sausage characteristic and panelist is with water content 66,71%, fat rate 3,54%, ash content 1,74%, protein rate 13,91%, carbohydrate rate 14,10%, cooking yield 76,24%, juiciness 22,78%, reduction diameter -1,85%, reduction thickness 3,63%, folding test 4,67%.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=332
DO  - 10.18517/ijaseit.3.4.332

RefWorks

RT Journal Article
ID 332
A1 Didi Ismanto, Sahadi
A1 Surya Murtius, Wenny
T1 Characteristics of Chicken Sausage Treated with Using Tofu Dregs Waste
JF International Journal on Advanced Science, Engineering and Information Technology
VO 3
IS 4
YR 2013
SP 318
OP 321
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Chicken Sausage; Tofu Dregs Waste; Tofu Waste
AB Tofu dregs flour serve the purpose of addition-agent in sausage making, as a whole sausage yielded to accept SNI 01-3820-1995. Usage of tofu dregs flour which more and more causing protein rate to increase, so do usage of sago flour will increase carbohydrate rate. Acceptable and best composition of panelist is treatment D = chicken flesh 75% : sago flour 15% : tofu dregs flour 10%. Best sausage characteristic and panelist is with water content 66,71%, fat rate 3,54%, ash content 1,74%, protein rate 13,91%, carbohydrate rate 14,10%, cooking yield 76,24%, juiciness 22,78%, reduction diameter -1,85%, reduction thickness 3,63%, folding test 4,67%.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=332
DO  - 10.18517/ijaseit.3.4.332