Pengaruh Substitusi Filler Tepung Sagu (Metroxylon Sp) Terhadap Kualitas Fisik Bakso Daging Kalkun
| Main Author: | Agustin, Tria |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2020
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| Subjects: | |
| Online Access: |
https://sipora.polije.ac.id/888/1/07.%20ABSTRACT.pdf https://sipora.polije.ac.id/888/2/15.%20BAB%201.%20PENDAHULUAN.pdf https://sipora.polije.ac.id/888/3/20.%20DAFTAR%20PUSTAKA.pdf https://sipora.polije.ac.id/888/4/22.%20C41160222_LAPORAN%20LENGKAP.pdf https://sipora.polije.ac.id/888/ |
Daftar Isi:
- This study aims to determine the effect of sago flour filler substitution on the physical quality of turkey meatballs. The research materials consisted of sago flour, turkey meat, salt, monosodium glutamate, garlic, pepper, and ice cubes. The treatments used were P0 (control), P1 (25% sago), P2 (50% sago), P3 (75% sago) and P4 (100% sago) of the total filler. This study used 5 treatments with 4 replications. The parameters tested were water holding capacity, cooking losses, and meatball elasticity. The data from the physical quality test results were analyzed by means of variance analysis in a unidirectional completely randomized design. The mean difference was tested with an honest real difference test. The results showed that the use of sago flour filler up to a level of 100% had no significant effect (P <0.05) on the water holding capacity, cooking losses and chewiness of the turkey meatballs. Keyword : Meatballs, turkey, sago flour, and Physical quality