KADAR AIR, KEKENYALAN, KADAR LEMAK DAN CITARASA BAKSO DAGING SAPI DENGAN PENAMBAHAN IKAN BANDENG PRESTO (Channos Channos Forsk)
| Main Authors: | Untoro, Noviadi Setyo, Kusrahayu, Kusrahayu, Setiani, Bhakti Etza |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Animal Agriculture Journal
, 2012
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| Subjects: | |
| Online Access: |
http://ejournal-s1.undip.ac.id/index.php/aaj/article/view/758 http://ejournal-s1.undip.ac.id/index.php/aaj/article/view/758/733 |
Daftar Isi:
- Penelitian ini dilakukan untuk mengetahui kadar air, kekenyalan, kadar lemak dan citarasa baksodaging sapi dengan penambahan ikan daging presto. Data yang terkumpul di analisis menggunakan rancangan acak lengkap. Perlakuan yang dilakukan adalah dengan memberikan penambahan ikan bandeng presto sebanyak 0%, 5%, 10% dan 15% pada bakso daging sapi. Hasil yang didapat menunjukan penambahan ikan bandeng presto memperikan pengaruh pada kekenyalan, kadar lemak dan citarasa bakso sehingga dapat menambah nilai fungsional produk bakso ini tanpa mempengaruhi nilai kadar airnya.Kata Kunci : Bakso, kadar lemak, kekenyalan dan citarasaABSTRACTThe experiment was conducted to determine the water content, elasticity, fat content and flavour of Beef Meatballs with Addition of Milkfish Presto. Data of chemical composition and phisycal properties were analysed using analysis of variance from completly randomized design. Treatment used in this experiment by Addition of Milkfish Presto during the making of beef meatballs of 0%, 5%, 10% and 15%. The result showed that the milkfish Presto can affecting the elasticity, fat content and flavour in the nugget so as to provide a better functional value to the product without affecting the water content.Keywords : Meatball, fat content, elasticity and flavour