BAKSO SINTETIS DARI CAMPURAN GLUTEN-TEMPE DENGAN PENAMBAHAN TEPUNG TAPIOKA
| Main Authors: | Jariyah, -, Sudaryati, HP, Lusiana, Kurniawati |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Jurusan Teknologi Pangan FTI UPN "Veteran" Jatim
, 2009
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| Subjects: | |
| Online Access: |
http://eprints.upnjatim.ac.id/1232/1/jariyah.pdf http://www.upnjatim.ac.id http://eprints.upnjatim.ac.id/1232/ |
Daftar Isi:
- Synthetic meatball gluten-Tempe is one of diversification of products that can be consumed by vegetarians. This study aims to determine the effoct of the addition of tempeh and gluten-starch so produced synthetic balls with good quality and preferred by consumers. This research using completely randomized design with two factors: comparison of gluten-soybean (80:20, 70:30, 60:40) and the addition of starch (5, 7.5; 10%) and each factor of three replicates. Results showed that the best treatment is obtained at the ratio 80:20 tempe glutenstarch with the· addition of 10% with the synthetic ball that has criteria: moisture content 60.41%, 21.59% of total protein content, soluble protein content of 2.89 %, 15.44% starch content, fiber content 5.89%, the texture of 0.28 mm I mg.dt.