PENGARUH WAKTU SETELAH PENYEMBELIHAN ITIK TERHADAP KARAKTERISTIK BAKSO DENGAN FILLERTEPUNG RUMPUT LAUT (Eucheuma cottoni)
| Main Authors: | , FADHILA KURNIA WIJAYANTI, , Ir. Sri Kanoni, MS. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/132749/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73292 |
Daftar Isi:
- Duck is kind of poultry as protein source but limited utilization, because high of fat and strong duck flavor. To increase the consumption of duck meat and the use of local food, we need to substitute tapioca with seaweed flour to increase elasticity of meatballs. However, duck meat available in the market are usually not fresh and unknown postmortem time, because it is necessary to study the effect of time after slaughter 1, 3, and 5 hours on the characteristics of the meatballs. This study aims to determine the characteristics of duck meatballs with selected postmortem time and the seaweed flour filler. Duck meatballs made from duck meat that had blanching temperature of 80°C 5 minutes with substitute seaweed flour and tapioca (0%:100%)