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THE EFFECT OF ADDING SECTION AND LEVEL OF DIFFERENT BANANA HEART ON THE ORGANOLEPTIC QUALITIES OF BEEF SAUSAGE
Chalaza Journal of Animal Husbandry
This study aims to determine the effect of adding parts of different level banana heart and the interaction between parts of different level banana to the organoleptic quality of beef sausages. The study design was completely randomized factorial 3 x 3. Factors A banana is a part where the A1 (the inside of the banana white), A2 (the outside of the heart of the banana light purple), and A3 (a mixture of the inner and outer parts banana heart). Factor B is the level where the addition of bananadoi:10.31327/chalaza.v1i2.164 fatcat:eaw2eiyyfrejfje6eigcr4adwe