Pengaruh Penambahan Pati Biji Durian (Durio zibethinus murr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam
| Main Authors: | Wirawan, Yudha, Rosyidi, Djalal, Widyastuti, Eny Sri |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Faculty of Animal Science Universitas Brawijaya
, 2017
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| Subjects: | |
| Online Access: |
https://www.jitek.ub.ac.id/index.php/jitek/article/view/224 https://www.jitek.ub.ac.id/index.php/jitek/article/view/224/195 |
Daftar Isi:
- This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect (P<0.05) on organoleptic properties (texture), but the addition of durianâ€TMs seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durianâ€TMs seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durianâ€TMs seed starch on chicken meat balls were 15%.