The Rheology Quality of Rabbit Meatballs by Subtitution of Starch with Sago Flour on Prerigor dan Postrigor Phase
| Main Authors: | Farida, Abustam, Effendi, Kadir, Syahriadi |
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| Format: | Article |
| Terbitan: |
Fakultas Peternakan Universitas Hasanuddin
, 2015
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| Subjects: | |
| Online Access: |
http://repository.unhas.ac.id/handle/123456789/14145 |
Daftar Isi:
- The meat of rabbit is one of animal protein sources. Prerigor meat has a better quality to be processed for meatballs than postrigor meat. However, the availability of this prerigor meat is diffcult to obtain. Therefore, the use of postrigor meat could be used with consequency of adding such binder as starch or other binder. Sago four is not oftenly used as a binder, the present study was conducted to know whether the quality of rabbit meatballs using sago four as a binder similar to that of the meatballs using starch as a binder. The design of this study was completely randomized design with factorial pattern of 2 x 5 with 3 replications for each treatment combination. The frst factor was the condition of rigor (prerigor and postrigor), while the second factor was the different combination between starch and sago four i.e. 30% starch, 30% sago, 15% starch +15 % sago, 20% starch +10% sago and 10% starch + 20% sago. The strength of meatballs using compression method, cooking loses, and the microscopic structures of rabbit meatballs were test in the study. The results of this study showed that different rigormortis condition of the meat affected the quality of rabbit meatballs in terms of strength, cooking loses, and microscopic structures. The addition of a combination of tarch and sago at a different levels infuenced the quality of meatballs in terms of strength, and microscopic structures. The best meatballs quality was obtained by using prerigor meat with addition of 15% starch +15% sago four as binder.