Full Factorial Experimental Design to Determine Factors Influenced Total Bacterial Content in Making Vegetable Sausage

Mulyana, Ig. Jaka, Wijaya, Daniel Indra and Sianto, Martinus E. (2017) Full Factorial Experimental Design to Determine Factors Influenced Total Bacterial Content in Making Vegetable Sausage. ARPN Journal of Engineering and Applied Sciences, 12 (1). pp. 219-222. ISSN 1819-6608, Journal Internasional Bereputasi Terindek SJR Q3

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Abstract

Sausage has became one of the favorite food of Indonesian society but people are less aware of the adverse health impact because of the content of sausages are consumed. Vegetable sausage can be an alternative food to minimize the negative impact on health. In making vegetable sausage, it should contain the appropriate nutrition. Vegetable sausage must have the appropriate nutritional content of Indonesian National Standard (SNI 01-3820-1995), min.13% protein, fat max. 25%, and microbial contamination (ISO 7388-2009) 1 x 104 colonies / gram. In this paper, will be discussed design of making process of vegetable sausage using full factorial experimental design. Response of experiment is total bacterial content and the factors are boiling time and and the water composition.

Item Type: Article
Uncontrolled Keywords: vegetable sausage, full factorial experimental design
Subjects: Engineering > Industrial Engineering
Divisions: Journal Publication
Depositing User: F.X. Hadi
Date Deposited: 01 Feb 2021 07:28
Last Modified: 08 Feb 2021 03:09
URI: http://repository.ukwms.ac.id/id/eprint/25092

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