The Effect of Addition Super Red Dragon Fruit (Hylocereus Costaricensis) Peels Concentrate to Physico Chemical and Microstucture by SEM of Chicken Saussage
| Main Authors: | Oktaviningsih, Dita Eka, Radiati, Lilik Eka, Jaya, Firman |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Brawijaya
, 2015
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| Subjects: | |
| Online Access: |
https://rjls.ub.ac.id/index.php/rjls/article/view/54 https://rjls.ub.ac.id/index.php/rjls/article/view/54/94 |
Daftar Isi:
- The purpose of this reasearch was to determine SRDF (Super Red Dragon Fruit) peel concentrate added on Physico-chemical quality and Microstucture by SEM (Scanning Electron Microscope) of chicken sausages. The method research was experimental and designed using completely randomized design (CRD), which consists of 5 treatments and 5 replications. The treatments were T0: Chicken Sausage + 0% of SRDF peels concentrate (control), T1: Chicken Sausage + 5% SRDF peels concentrate, T2: Chicken Sausage + 10% of SRDF peels concentrate, T3: Chicken Sausage + 15% of SRDF peels concentrate, T4: Chicken Sausage + 20% of SRDF peels concentrate. The variables measured were moisture content, fat content, color measure L*a*b*, texture and microstructure. Data were analyzed using one-way Anova, if there were a significant effect between the treatments then continued with Duncan’s Multiple Range Test. The addition 20% of SRDF peels concentrate on chicken sausage could decreasing color L* 43.56± 1.30, increasing the color a* 33.78± 2.36, decreasing color b* 12.96±0.48, decreasing fat content 40.87 ± 0.68, decreasing texture 3.16± 0.35, and increasing moisture 44.75 ± 8.7.