Professional Documents
Culture Documents
2 Hasil Perhitungan
B. Cooking loss
Perlakuan daging
Kode sampel
Segar Rebus Curing
Cooking loss 4,76% 4,72% 28,1%
C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing
driploss 19,40% 39,92% 4,68%
B. Cooking loss
Kode sampel Perlakuan daging
Segar Rebus Curing
Cooking loss 20% 6,67% 15,24%
C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing
driploss 21% -6% 9,5%
A. Pengukuran Tekstur
Perlakuan daging
Kode sampel
Segar Rebus Curing
Rata-rata 10 72,7 10,7
B. Cooking loss
Kode sampel Perlakuan daging
Segar Rebus Curing
Cooking loss 76,13% 97,13% 93,35%
C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing
Perlakuan Daging
Berat (gr)
Segar Rebus Curing
Cooking loss (%) 27,5 2,5 26
C. Pengukuran Driploss
B. Cooking loss
Kode sampel Perlakuan daging
Segar Rebus Curing
Cooking loss 64% 42% 9%
C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing
driploss 49% 123% -80%
A. Pengukuran Tekstur
Perlakuan daging
Kode sampel
Segar Rebus Curing
Rata-rata 12 10 14
B. Cooking loss
Kode sampel Perlakuan daging
Segar Rebus Curing
Cooking loss 20,1% 3,9% 20,2%
C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing
driploss 6,1% 39,2% 45%
A. Pengukuran Tekstur
Perlakuan daging
Kode sampel
Segar Rebus Curing
Rata-rata 12 52,67 12
B. Cooking loss
Kode sampel Perlakuan daging
Segar Rebus Curing
Cooking loss 46,2% 13,4% 31%
C. Driploss
Perlakuan daging
Kode sampel
Segar Rebus Curing
driploss 13,58% 9,09% 2,98%