PAS GANJIL PPHH( HEWANI)
11th Grade
•8 Qs
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PAS GANJIL PPHH( HEWANI)
Quiz
•
Other
•
11th Grade
•
Easy
IRMA JAKIANI
Used 1+ times
FREE Resource
8 questions
Show all answers
1.
OPEN ENDED QUESTION
5 mins • 5 pts
1. Jelaskan apa yang dimaksud dengan mutu?
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2.
OPEN ENDED QUESTION
5 mins • 15 pts
2. Sebutkan 3 faktor yang mempengaruhi penurunan mutu bahan pangan?
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3.
OPEN ENDED QUESTION
5 mins • 5 pts
3. Jelaskan apa yang dimaksud dengan daging ternak ruminansia?
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4.
OPEN ENDED QUESTION
5 mins • 10 pts
6. Apa yang dimaksud dengan konformasi?
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5.
OPEN ENDED QUESTION
5 mins • 15 pts
4. Menurut bahar (2002) ada 3 syarat yang harus dipenuhi dalam menangani produk daging segar, sebutkan?
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6.
OPEN ENDED QUESTION
5 mins • 10 pts
5. Tentukan Temperatur yang sangat di rekomendasi dalam penyimpanan yang baik untuk produk tetap segar dan berkualiatas adalah?
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7.
OPEN ENDED QUESTION
5 mins • 15 pts
7. Sebutkan 5 kriteria yang dapat digunakan untuk menentukan kualitas karkas/daging ayam?
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8.
OPEN ENDED QUESTION
10 mins • 15 pts
8. Sebutkan 2 faktor yang mempengaruhi mutu karkas/daging ayam sebelum pemotongan?
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