Setio, RoniWare (2013) Pengaruh Penambahan Pati Biji Durian (Durio zibethinus Murr) Terhadap Kualitas Fisik Bakso Daging Ayam. Sarjana thesis, Universitas Brawijaya.
English Abstract
The research was aimed to evaluate the effect of durian’s seed starch addition to the physical quality of chicken meatballs. The material that is made from chicken meat with the addition of durian’s seed starch,tapioca flour, eggs, salt, garlic, pepper and water. The methode that used is experimantion with a completely randomized design (CRD) with 4 treatments with 5 replication P1 (5%), P2 (10%), P3 (15%) to the level of durian’s seed starch while P0 (0%) as control. The variables measured in the research were pH, WHC, tenderness and microstructure. The results showed that the addition of durian’s seed starch not give significant effect to (P>0.05) pH, give is very significant effect to (P<0.01) WHC and tenderness to look compact microstructure durian’s seed starch can lower the pH value and WHC, increase the value of tenderness and compact so that the resulting microstructure durian’s seed starch is added as a filler to improve the quality of the chicken meatballs so suitable for consumption in the general population. The conclusion of this research was effect addition of durian’s seed starch on meatball did not give significant effect the pH, but give is very significant effect to the WHC, tenderness and microstructure.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2013/33/051304630 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 15 Jul 2013 09:48 |
| Last Modified: | 21 Oct 2021 07:15 |
| URI: | http://repository.ub.ac.id/id/eprint/136995 |
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