Setiyawati, Oky (2012) Pengaruh Penambahan Pati Biji Durian Terhadap Kualitas Bakso Daging Ayam. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini diubah untuk menganalisis pengaruh penambahan pati durian untuk kualitas bahan kimia dan organoleptik dari daging bakso Chiken. Bahan-bahan yang digunakan dalam penelitian ini daging dada ayam dan bahan-bahan lain seperti fluor tapioka, durian pati, garam, fluida transparan telur, es keras, bawang, gula, dan merica. Desain acak sepenuhnya digunakan dalam penelitian ini dengan menggunakan empat perawatan dan tiga kali berulang. Variabel Kualitas Kimia Mengukur kadar air, kandungan protein dan kadar lemak, sedangkan variabel diukur pada warna organoleptik, bau, rasa dan tekstur. Empat konsentrasi durian pengobatan (0%, 5%, 10%, dan 15%) (v / v) ditambahkan ke adonan bakso ayam. Hasil penelitian ini menunjukkan bahwa pati durian digunakan untuk memberikan efek signifikan (p & lt. 0,05) pada kadar level protein dan lemak dan memberikan efek signifikan (p & lt. 0,01) terhadap nilai kadar air dan panelis favorit Warna, bau, rasa, dan tekstur bakso ayam. Penggunaan pati durian sebesar 5% (P1) adalah pengobatan terbaik dalam pembuatan bakso ayam dengan kadar air 69,2%, kandungan protein 12,5%. 2,30% kadar lemak dan preferensi warna 2,33. Baunya 3,00. rasa 3.27. dan tekstur 3,27. Berdasarkan hasil penelitian ini menyimpulkan bahwa penambahan pati durian dapat meningkatkan kandungan lemak dan mengurangi kadar air, kandungan protein, dan tingkat bakso ayam favorit panelis. Penambahan pati durian dalam penelitian ini direkomendasikan untuk menggunakan konsentrasi 5% (P1) dari berat daging untuk membuat bakso ayam yang berkualitas kualitas bahan kimia dan organoleptiknya.
English Abstract
The aim of this research was amed to analyze the effect of durian starch addition for chemical and organoleptic quality of chiken meat bakso. The ingredients used in this research a chicken chest meat and other ingredients such as tapioca fluor, durian starch, salt, the transparent fluide of egg, hard ice, onion, sugar, and pepper. Completely randomized design was used in this research by using four treatments and three times repeatation. Chemical quality variables measured water content, protein content and fat content, while the variable is measured on the organoleptic color, smell, taste and texture. Four concentrations of durian the treatment of (0%, 5%, 10%, and 15%) (v/v) was added to the dough of chicken meatballs. The results of this research indicated that durian starch was used to gave a significant effect (P<0.05) on the levels of protein and fat levels and provide a significant effect (P<0.01) to the value of water content and the panelists favorite of the color, smell, taste and texture of the chicken meatballs. Durian starch usage by 5% (P1) is the best treatment in the manufacture of chicken meatballs with the water content of 69.2%, protein content 12.5%; 2.30% fat content and the color preferences of 2.33; smell 3.00; flavor 3.27; and texture of 3.27. Based on the results of this research concluded that the addition of durian starch can increase the fat content and decrease the water content, protein content and the level of the panelists favorite chicken meatballs. The addition of durian starch in this research was recommended to used a concentration of 5% (P1) from the weight of the meat to made chicken meatballs that both the quality of its chemical and organoleptic quality.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2013/15/051301453 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 17 Jul 2013 14:13 |
| Last Modified: | 21 Oct 2021 06:22 |
| URI: | http://repository.ub.ac.id/id/eprint/136919 |
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