PENGARUH METODE PEMBUATAN DAN PEREBUSAN DALAM EKSTRAK TEH TERHADAP KUALITAS MIKROBIOLOGI TELUR ASIN AYAM RAS

  • Dyah Nurul Afiyah
  • Nur Soleh

Abstract

The microbiologi (Salmonella-Shigella) test on the egg chiken salt is one type with two treatment this is production egg salt chiken method and extract tea boiled that different level. Sample was collected from the factorial RAL analysis. Microbe identification to Center of Biotechnology Development Laboratory, Muhammadiyah University of Malang. Result showed from factorial RAL Analysis there is no effect (non significant) (P>0,05) this abouth coloni microorganisme Salmonella-Shigella total.

Published
2016-03-01
How to Cite
AFIYAH, Dyah Nurul; SOLEH, Nur. PENGARUH METODE PEMBUATAN DAN PEREBUSAN DALAM EKSTRAK TEH TERHADAP KUALITAS MIKROBIOLOGI TELUR ASIN AYAM RAS. Jurnal Ilmiah Fillia Cendekia, [S.l.], v. 1, n. 1, p. 45-49, mar. 2016. ISSN 2598-6325. Available at: <https://ejournal.uniska-kediri.ac.id/index.php/FilliaCendekia/article/view/42>. Date accessed: 20 apr. 2024.
Citation Formats
Issue
Vol 1 No 1 (2016): Jurnal Ilmiah Filia Cendekia
Section
Articles

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