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This document summarizes a research study that examined the chemical quality of semi-dried chicken meat dendeng that was soaked in betel leaf (Piper betle L.) juice at different concentrations and soaking durations. The study found that increasing the concentration of betel leaf juice and soaking duration significantly increased protein content and decreased fat content and water content of the dendeng. The best treatment for protein content was 15% concentration and 15 hours soaking duration. The best trea

Author

Niken Dyah Kusuma Dewi

Language

EN