Penelitian ini bertujuan untuk mengetahui  efek berbagai prosentase tepung ubi jalar terhadap sifat fisiko-kimia dan mutu organoleptik bakso broiler. Variabel yang diamati adalah sifat fisik dan Sifat Organoleptik bakso. Data untuk semua peubah dianalisis menurut prosedur analisis ragam (ANOVA) dari Rancangan Acak Lengkap  dan untuk mengetahui perlakuan mana yang berbeda nyata secara statistik dilakukan pengujian dengan Uji Wilayah Berganda Duncan. Untuk uji organoleptik digunakan metode Scoring Deffrent test dengan jumlah panelis 35 orang. Hasil penelitian ini menunjukan bahwa penambahan presentase tepung ubi jalar hingga 20% berpengaruh sangat nyata (P<0.01) terhadap Daya Mengikat Air dan Kadar Air. Tapi tidak berpengaruh nyata (P>0.05) terhadap pH. Hasil Organoleptik menunjukkan bahwa perlakuan memberikan pengaruh yang sangat nyata (P<0.01) terhadap tekstur, kekenyalan, dan citarasa. Tapi tidak berpengaruh nyata (P>0.05) terhadap aroma. Berdasarkan hasil penelitian dan analisa data dapat disimpulkan bahwa penambahan tepung ubi jalar sebagai filler hingga prosentase 20% menghasilkan bakso broiler dengan sifat fisiko-kimia yang baik dan secara organoleptik  dapat diterima oleh konsumen.

This research was aimed to study the influence of acetic acid concentration and extraction temperature on physical and chemical properties of pigskin gelatin. The experiment used Completely Randomized Design (CRD) with two factors and three replicates of treatment. The first factor was concentration of acetic acid solution consisted of 3 levels (2, 4 and 6 %). The second factor was extraction temperature consisted of 3 levels (50, 55 and 60 0 C). The result showed that interaction of acetic acid and extraction temperature had no significant effect (P>0.05) on the gel strength, viscocity, protein content and pH value of pigskin gelatin. Pigskin gelatin with acetic acid concentration 2, 4 and 6 % and extraction temperature up to 60 0 C had similar characteristics to the commercial gelatin. The optimum production was obtained from 4 % acetic acid and temperature 55 0 C such as gel strength 134.22 g/Bloom; viscocity.7.16 cP; protein content 88.56 % and pH value 5.21.

PHYSICAL QUALITY OF EGGS DIPPED IN A COMMERCIAL GREEN TEA (Camellia sinensis) SOLUTION. Studies conducted to determine and understand the physical quality of broiler eggs soaked in commercial green tea solution. The variables observed were the decrease in egg weight, protein index, egg yolk index and Haugh unit. This study used a fully randomized design (CRD) with 5 treatments as follows: P0 = no immersion, P1 = green tea solution concentration 40%, P2 = green tea solution concentration 50%, P3 = green tea solution concentration 60% , P4 = concentration of the green tea solution 70% with 4 repetitions. The results showed that the immersion of the commercial green tea solution was not significant (P> 0.05) from the egg yolk index and Haugh Unit index, but significant (P <0.05) from the decrease in egg weight and protein index. The average reduction in egg weight had the lowest value at a concentration of 50% with a value of 3.91% and the highest value at no immersion with a value of 5.40%. The protein index had the highest value at a concentration of 40%, namely 0.13 compared to the concentration of other solutions and without immersion. The egg yolk index has the highest average value at a solution concentration of 40% with a value of 0.16 compared to the concentration of other solutions or without immersion. Haugh Unit has the highest average value at a solution concentration of 40% with a value of 51.64 and compared to the concentration of other solutions and without immersion. Eggs soaked in a commercial green tea solution can suppress the physical quality of chicken eggs at a concentration of 40% and are more effective than other commercial green tea solutions.Keywords: eggs, green tea, physical quality.

UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UHT milk, grain kefir, skim milk, sucrose, distilled water (aquadest), alcohol, spiritus or methylated spirit.  A Completely Randomized Design (CRD) with 5 treatments and 40 replications (panelists) was used in the present study. Treatments were formulated as follow: A0= sucrose 0% + grain kefir 5%, A1= sucrose 2% + grain kefir 5%, A2= sucrose 4% + grain kefir 5%, A3= sucrose 6% + grain kefir 5%, and A4= sucrose 8% + grain kefir 5%. Sensory test was conducted using hedonic scales. Variables measured were: sensory characteristics consisted of colors, aroma, viscosity, and taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05.  Research results showed that sucrose levels at 0%, 2%, 4%, 6%, 8% treatments gave a significant effect (P < 0.01) on aroma, viscosity, and taste, but color was not affected (P > 0.05) by treatments. It can be concluded that the utilization of sucrose at the level of 6% (A3) as most preferred by panelists based on sensory characteristics colors, aroma, viscosity, and taste. Keywords : Kefir, Grain Kefir, Sucrose, Sensory

EFFECT OF TIME DRYING ON THE PROCESSING OF COW SKIN CRACKERSThis study aims to determine the effect of drying time in the processing of cowhide into crackers. The main material used is cow skin obtained from stomach. This research was conducted through an experiment using a completely randomized design (CRD) consisting of 3 treatments and 5 replications. The research variables observed included moisture content, development volume, color, aroma, crunchy, and taste. Analysis of variance showed that the effect of drying time on the process of making cowhide crackers had a significant effect (P <0.05) on moisture content. While the effect of drying time on the process of making cowhide crackers on the volume of development, color, aroma, crispness, and taste had a very significant effect (P <0.01). The average value of moisture 2.84-2.31%, development volume 177.22 -1801.65% and the average value of cowhide crackers consisting of colors 3.87 - 5.05, aroma 3.80 - 4,92, crunchy 3.00 - 5.25 and taste 3.25 - 5.05. The conclusion of this study is that the processing of cowhide crackers with a drying time of 36 hours at 60 ° C can produce good quality and preferred cowhide crackers.Keywords: Cowhide, Drying time, Cowhide crackers