Daftar Isi: Substitusi Gula Kelapa Dengan Fruktosa Terhadap Kualitas Dendeng Daging Ayam Petelur Afkir Ditinjau Dari Uji Warna, Elastisitas, Kuat Tarik Dan Organoleptik

Daftar Isi:

The purpose of this study was to determine the quality of dendeng laying hens post production made by substituting palm sugar with fructose. This research was conducted with a randomized block design (RBD) of each treatment group there are four, namely concentration of fructose 0% (P0), the concentration of fructose 25% (P1), the concentration of fructose 50% (P2), the concentration of fructose 75% (P3) with 5 replications. Data were analyzed using Analysis of Variance (ANOVA) and highly significant results will be followed by Duncans Multiple Range Test. The substitution of palm sugar with fructose give significantly different influence on organoleptic, color test (L*) Lightness, and (b*) Yellowness. Substitution of palm sugar and fructose didn’t give effect to the elasticity, tensile strength, and a color test (a*) Redness test. On the test of elasticity and tensile strength P3 (75%). the more concentration of fructose increased the elasticity and tensile strength. In the color test (L*) and color (b*), the highest average is P3 (75%) so the higher increase fructose will result in color dendeng even brighter. while for the color (a*) the average high is P2 (50%). In the organoleptic, the highest average is P0 (0%).