PENGARUH PENAMBAHAN TEPUNG JAMUR TIRAM PUTIH TERHADAP KADAR LEMAK DAN ORGANOLEPTIK SOSIS AYAM
| Main Author: | Wulandari, Esa |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2008
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/7034/1/PENGARUH_PENAMBAHANTEPUNG_JAMUR_TIRAM_PUTIH_TERHADAP_KADAR_LEMAK_DAN_ORGANOLEPTIK_SOSIS_AYAM.pdf http://eprints.umm.ac.id/7034/ |
Daftar Isi:
- This research was conducted in September 2007 on Animal Husbandry Laboratory in Muhammadiyah University of Malang. Target of this research is to know influence of addition of white mushroom oyster flour to rate fat and organoleptik sausage chicken and determine addition of optimal white mushroom oyster flour to get sausage chicken is good. Method the used is using a complete random planning, the analysis using analysis variant (ANOVA) and if get difference, in continued with test of the smallest difference (BNT). Result of the test is addition of white mushroom oyster flour give very real influence (P<0,01)to sausage chicken rate fat. Because white mushroom oyster flour contain rate fat lower comparated rate fat beef. So that excelsior addition of white mushroom oyster flour progressively lower sausage chicken rate fat. At organoleptik test, addition of white mushroom oyster flour very real influence (P<0,01) to colour, feel, texture and flavour. More and more white mushroom oyster flour additon more many panelist not like. Because more and more white mushroom oyster flour addition more not same colour, feel, texture and flavour with sausage chicken in public. Conclusion of addition of white mushroom oyster flour very real influence (P<0,01) to sausage chicken rate fat, more and more addition of white mushroom oyster flour progressively lower sausage chicken rate fat. Addition of white mushroom oyster flour very real influence (P<0,01) to organoleptik colour, feel, texture and flavour, more and more addition of white mushroom oyster flour so more panelist not like the sausage chicken products. To product sausage chicken to the good quality so addition of white mushroom oyster flour maximal 4% from weight meat chicken.