PENGARUH PENAMBAHAN JANTUNG PISANG KLUTUK TERHADAP KADAR AIR, KADAR LEMAK DAN PENERIMAAN KONSUMEN DENDENG GILING DAGING KELINCI
| Main Author: | PRIYANTO, DEDIK |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2009
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/9404/1/PENGARUH_PENAMBAHAN_JANTUNG_PISANG_KLUTUKTERHADAP_KADAR_AIR.pdf http://eprints.umm.ac.id/9404/ |
Daftar Isi:
- Intention of this research is to know do usage the heart of banana klutuk have an effect on to acceptance of consumer and chemical quality (fat rate and water rate) at making of fillet mill flesh hare. Items which is used in this research is hare flesh of entirety, the heart of banana klutuk, demerara, tamarind, salt, and flavours (shallot, garlic, coriander, alpine galanga, peppercorn). Method which used is Complete Random Device experiment (RAL) by 4 treatment (0%,10%, 20%, 30%) by 3 restating. Obtained data to be analysed by varians if the next result is significan continued with Different test of Smallest Reality (BNT). Result analysis of varians indicate that usage the heart of banana klutuk do not have an effect on reality (P>0.05) to water rate, and fat rate, but having an effect on very reality (P<0.01) to acceptance consumer of fillet mill flesh hare. Fillet mill flesh hare by using the heart of banana klutuk have water rate 8.37- 9.21%, fat rate 18.32-23.67%, and according to SNI 01-3820-1995 that is water rate less than 9.15%, maximal fat rate 25%, test of organoleptik panelist give score of organoleptik colour 7.46, taste 7.28, aromatic 7.15, texture 7.36. Conclusion indicate that treatment of usage the heart of banana klutuk with until level 10% can be used in making of fillet mill flesh hare, cause take a like consumer test of organoleptik.