Vearisa, DessyMellyana (2013) Pengaruh Penambahan Pati Biji Durian Terhadap Kualitas Fisik Nugget Ayam. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan pati benih durian untuk kualitas fisik nugget ayam. Rancangan acak blok digunakan dalam penelitian ini dengan menggunakan empat perawatan dan replikasi lima kali, dan dilanjutkan dengan metode uji jarak ganda Duncan. Pati Benih Durian dengan empat level yang berbeda (0% (P0), 5% (P1), 10% (P2), dan 15% (P3) ditambahkan ke adonan nugget ayam. Kualitas kimia yang melibatkan pH, WHC, Tearness, dan mikrostruktur, diukur sebagai variabel pengobatan. Hasil penelitian menunjukkan bahwa menambah benih durian naik hingga 15% ditunjukkan, tekstur ayam terbaik. Itu dapat mengurangi nilai pH (5,98) dan WHC (61,35). dan nyeri (9,33). dan ) Dari nugget ayam akan meningkat.
English Abstract
The research was aimed to evaluate the effect of durian seed starch addition for physical quality of chicken nuggets. Randomized Block Design was used in this research by using four treatments and five times replication, and continued with Duncan’s Multiple Range Test Method. Durian seed starch with four different levels (0 % (P0), 5 % (P1), 10 % (P2), and 15 % (P3) were added to the dough of chicken nuggets. Chemical quality involving pH, WHC, tenderness, and microstructure, were measured as treatment variable. The result showed that the adding durian’s seed starch up to 15 % indicated, the best chicken texture. It can decrease the value of both pH (5.98) and WHC (61.35); and tenderness (9.33) of chicken nugget will increase.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2013/35/051304632 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 15 Jul 2013 10:09 |
| Last Modified: | 21 Oct 2021 07:17 |
| URI: | http://repository.ub.ac.id/id/eprint/136997 |
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