Physical and Organoleptic Quality of Meat-Ball Beff Filled by Five Kinds of Filler
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 1995
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/26632/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=9665 |
Daftar Isi:
- ABSTRACT: The objectives of this research were to compare the physical and organoleptic quality of meat-ball beef filled by tapioca, sago, guru}, maizena, and ganyong meal and to evaluate scientifically that tapioca meal could be subtituted by the sago, inaizena, garut and gunwng. The materials were 7.50 kg of second grade beef, 5 kg filler (tapioca, sago, maizena, guru!, gan.yong), eggs, salt, onion , pepper, sodium bicarboilat. Each 500 loughs (80% of beef, 20% of idler) .i.vas added by 10 g salt, 5 g pepper, 15 g onion and 25 ppm sodium biearbonat, The factors were the kinds of filler, i.e. PO (tapioca), 1'1 (sago), P2 (,true}), P3 (maizena) and P4 (ganyong). The physical qualities were tested on pH, cooking loss, water-holding capacity and tenderness, and the organoleptic quallity were strangetcnth, texture, taste, and colour (flavor), The organoleptic quality were tested by using scoring methods of 7 panels. The data were analyzed by using an analysis of variance of one-way classification. For differences between the mean treatments were tested by Duncan's New Multiple Range Test (Astuti, 1980). The results indicated that physical and organoleptic quality of the meat-ball beef filled by tapioca, sago, maizena,, gandi and pinyong were not significantly different. The Conclusions were that tapioca meal could be subtituted by the sago, inaizena, gaud and gun yong. There were shown that the yields had similar qualities. Key Words Meat-Ball, Physical and Organolcoic Quality, Kinds of Filler