PENGARUH BUBUR RUMPUT LAUT DAN PARUTAN WORTEL TERHADAP KARAKTERISTIK FISIK DAN KIMIA PADA BAKSO DAGING AYAM
| Main Author: | Ardens, Grahita |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/44268/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/44268/2/BAB%20I.pdf http://eprints.umm.ac.id/44268/3/BAB%20II.pdf http://eprints.umm.ac.id/44268/4/BAB%20III.pdf http://eprints.umm.ac.id/44268/5/BAB%20IV.pdf http://eprints.umm.ac.id/44268/6/BAB%20V.pdf http://eprints.umm.ac.id/44268/7/LAMPIRAN.pdf http://eprints.umm.ac.id/44268/ |
Daftar Isi:
- Meatballs have a chewy texture derived from artificial meatball ingredients. The natural ingredients in meatballs are obtained from seaweed which contains carrageenan, dietary fiber, and so on. Seaweed contains amino acids, vitamins and minerals. Meatballs made from meat need the addition of vegetables to increase nutritional value and increase the consumption of carrot vegetables in Indonesia. In carrots have carotenoid compounds that are beneficial to the body. Both ingredients added to meatballs aim to increase nutritional value. The purpose of the research was to determine the interaction between the addition of seaweed porridge and carrot grated to the physical and chemical properties of chicken meatballs. The method used is the Randomized Block Design (RAK) arranged in factorial consisting of 2 different factors. The first factor is the concentration of the addition of seaweed porridge with concentrations of 6%, 8% and 10%. The second factor is the concentration of the addition of carrot grated with a concentration of 6%, 8% and 10%, meatballs made from seaweed porridge and carrot grated have different physical and chemical characteristics. Parameters observed included texture, color, proximate analysis, crude fiber and carotenoids. The results shown in this research are the effect of chicken meatballs with the addition of seaweed porridge and carrot grated. Physical characteristics of the texture test (1,42 N), brightness test (L) (54,57), yellowish test (a +) (4,50), redness test (b +) (18,40). Chemical characteristics of moisture test (70,04), protein test (11,53), ash content test (2,37), fat test (9,17), carotenoid test (1,73), crude fiber test (8,14). In the organoleptic test there was no interaction in appearance, taste, flavour, color, and preference.