KUALITAS KIMIA DAN ORGANOLEPTIK SOSIS DARAH TRADISIONAL (TA’BU) KAMBINGYANG DIBERI TAMBAHANPASTA ASAM TAMARIN(Tamarindus indica L.) (Chemical and organoleptik quality of traditional bloodsausages (ta'bu) added tamarind acid paste (Tamarindus indica L.)
Abstract:This study aimed to determine the chemical and organoleptic quality of traditional blood sausage (Ta'bu) that added tamarind acid paste(Tamarindus indica L.) with different level. The materials used were goat blood, mutton, goat abdominal fat, goat liver, grated coconut, black rice flour, tamarind paste, salt, and herbs. Completely randomized design (CRD) 4x3 was used in this experiment. The four treatments consisted of P0; without tamarind paste, P1; tamarind paste 2%, P2; tamarind paste 4% and P3; tamarind … Show more
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