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Proximate Composition and Sensory Preference of Beef Sausage with Different Percentage of Unripe Jackfruit

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dc.contributor.authorNajeeba, A.en_US
dc.contributor.authorArifin, N.en_US
dc.contributor.authorHuda-Faujan, N.en_US
dc.date.accessioned2024-05-30T07:49:02Z
dc.date.available2024-05-30T07:49:02Z
dc.date.issued2020-12-25
dc.descriptionE-Proceeding Kolokium Siswazah Fakulti Sains Dan Teknologi 2020 (KOSIST 2020) “Synergizing Innovation and Research Through Science and Technology” 9th December 2020 Organized by Faculty Science and Technologyen_US
dc.description.abstractUnderutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different percentage of unripe jackfruit. Five formulations of beef sausage were prepared with percentage of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>0.05) in protein, fat, and fibre content. However, results found that all sausages with unripe jackfruit were found significantly higher (Pen_US
dc.identifier.epage31
dc.identifier.isbne-ISBN: 978-967-440-873-2
dc.identifier.spage28
dc.identifier.urihttps://kosist2020.wixsite.com/website/e-proceeding
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/17827
dc.language.isoen_USen_US
dc.publisherPenerbit USIM, Universiti Sains Islam Malaysiaen_US
dc.relation.conferenceE-Proceeding Kolokium Siswazah Fakulti Sains Dan Teknologi 2020 (KOSIST 2020)en_US
dc.subjectbeef sausage; nutritious sausage; jackfruit sausage; sausage preferenceen_US
dc.titleProximate Composition and Sensory Preference of Beef Sausage with Different Percentage of Unripe Jackfruiten_US
dc.typeArticleen_US
dspace.entity.typePublication

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