Hewani 01: Ternak Besar
Authored by Elsa Vriatnika
Other
1st Grade
Used 230+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Berikut ini yang termasuk jenis pengendalian mutu daging secara fisik yaitu ....
Warna, kelengketan, rasa
Rasa, kelengketan, aroma
Warna, keempukan, aroma
Rasa, kelembaban, aroma
Kelengketan, keempukan, kelembaban
2.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
WHC atau daya menahan air menunjukkan kemampuan daging untuk mengikat air bebas yang sangat penting dalam pembuatan bakso dan sosis. Produk ini memerlukan daging dengan WHC yang tinggi. Berikut ini adalah fase fisiologis daging yang mempunyai nilai WHC tinggi, yaitu...
Autolysis
Post rigor
Rigor mortis
Pre rigor
Plasmolisis
3.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Salah satu kriteria daging sapi yang masih layak dikonsumsi adalah warnanya yang merah segar. Warna tersebut merupakan refleksi dari pigmen…
Globin
Hemoglobin
Mioglobin
Antosianin
Antoxantin
4.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Perlakuan khusus yang dapat dilakukan untuk mengatasi pelayuan pada daging, agar bakso yang dihasilkan tetap bermutu tinggi yaitu ....
Penambahan kalsium karbonat
Penambahan kalsium klorida
Penambahan natrium karbonat
Penambahan poliposhpat
Penambahan kalsium poshpat
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Selama dan segera setelah penyembelihan ternak, otot mengalami fase perubahan fisiologis dan mempengaruhi kualitas daging. Fase tersebut adalah ...
Prerigor
Rigor mortis
Post rigor
Post mortis
Autolysis
6.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Salah satu pengendalian mutu daging yang harus diperhatikan yaitu kandungan lemak yang dapat diuji dengan metode ....
Soxhlet
Babcock
Majonnier
Kjeldahl
Seliwanof
7.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Bakso, sosis, nugget dan beef burger merupakan produk olahan daging ternak besar dengan teknik…
Suwir
Iris tipis
Potong
Giling
Curing
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