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EFFECT OF BROILING, BOILING AND STEAMING ON THE CHOLESTEROL MEAT CONTENT OF SUMATERAN BUFFALO (Buba/us Buba/is)

EFFECT OF BROILING, BOILING AND STEAMING ON THE CHOLESTEROL MEAT
CONTENT OF SUMATERAN BUFFALO (Buba/us Buba/is)
Fatab, A., T.R. Wiradarya dan E. Purnamasari

Fak:ultas Pertanian don Peternakan, Universitas Islam Negeri Sultan SyarifKasim Riau
Kampus II Raja ａｬｾ＠ Haji Jin. Soebrantas KM 15 Panam - Pe/ranbaru
Email: fabdulgreen77@gmail.com
ABSTRAK
A research was conducted to study the effect of cocking techniques (broiling, boiling and steaming) on
the cholesterol content of the Sumateran buffalo (Bubalus bubalis) meat by comparing the cholesterol content
of the broiled, boiled, and steamed meat and the fresh meat. Therefore, thCre were 4 treatments in this
experiment Each treatment was replicated five times. The Completely Randomized Design (CRD) was used
to compare the cholesterol content of the broiled, boiled, and steamed meat and the fresh meat 1he Duncan's
Multiple Range Test (DMR.1) was conducted if the CRD suggested so. The experiment was conducted at 1he
Post Harvest, Chemical Nutrition, and Pathology-F.ntomology-Microbiology laboratory. The results indicated
that the cocking method decreased (P

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