The Influence of Banana Inflorescence Addition to Ph Values and Sensory Venison Meatballs (Cervus Timorensis)
| Main Authors: | Pribadi, Dyan Wahyu, Muchlis, Dirwan, Indriastuti, Aloysia Tenny Damayanti |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Musamus, Merauke, Papua
, 2018
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| Online Access: |
http://ejournal.unmus.ac.id/index.php/agricola/article/view/2125 http://ejournal.unmus.ac.id/index.php/agricola/article/view/2125/1231 |
Daftar Isi:
- This research aims to know the influence of the banana inflorescence addition of pH values andsensory venison meatballs. The method used is complete randomized design (CRD), method consisting of 5treatments and 3 replicates. Treatment 1 = A1 (100 grams banana heart and 100 grams of venison), 2 = A2treatment (80 grams of banana heart and 120 grams of venison), 3 = A3 treatment (60 gram banana heartand 140 grams venison), 4 = A4 (40 grams of banana heart and 160 grams of venison), treatment 5 = A5(20 grams of banana heart and 180 grams venison). The observed parameters are pH test meatballs andorganoleptic of color, the taste, flavor, and texture. pH test result obtained at pH values of highest meatballsA2 treatment namely 5.6, while organoleptic the test results show that the only scent that does not differmarkedly, while the color, the taste, the texture, the real power of different receipt (P>0.05)
- Penelitian ini bertujuan untuk mengetahui pengaruh penambahan infloresensi pisang terhadap nilai pH danbakso daging sensori. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL), terdiri dari 5perlakuan dan 3 ulangan. Percobaan 1 = A1 (100 gram jantung pisang dan 100 gram daging rusa), percobaan2 = A2 pengobatan (80 gram jantung pisang dan 120 gram daging rusa), percobaan 3 = A3 pengobatan(jantung pisang 60 gram dan daging rusa 140 gram), percobaan 4 = A4 (40 gram jantung pisang dan 160gram daging rusa), dan percobaan 5 = A5 (20 gram jantung pisang dan 180 gram daging rusa). Parameteryang diamati adalah bakso uji pH dan warna organoleptik, rasa, dan tekstur. Hasil uji pH diperoleh pada nilaipH perlakuan bakso A2 tertinggi yaitu 5,6, sedangkan organoleptik hasil pengujian menunjukkan bahwaaroma merupakan satu-satunya pengaruh yang tidak berbeda nyata, sedangkan warna, rasa, tekstur, berbedanyata (P> 0,05).