SIFAT FISIKO-KIMIA DAN MUTU ORGANOLEPTIK BAKSO BROILER DENGAN MENGGUNAKAN TEPUNG UBI JALAR (Ipomoea batatas L)

Montolalu, Siska .; Lontaan, Nova; Sakul, Syaloom .; Mirah, Arie Dp.

doi:10.35792/zot.32.5.2013.986

Cited by 36 publications

(43 citation statements)

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“…The durian seed flour has the same amylose content with tapioca, thus the water absorption of meatballs on this study was not significantly different. The pH was affected by raw ingredient such as meat (Montolalu et al, 2013). The use of 100% tapioca in meatballs resulted in the higher hardness.…”

Section: Meatball Characteristicsmentioning

confidence: 99%

Utilization of Durian Seed Flour as Filler Ingredient of Meatball

Malini¹,

Arief²,

Nuraini³

2016

Med Pet

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Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can be utilized as a filler in meatball production. The purposes of this research were to evaluate the nutrient content and quality of durian seed flour, the best level of durian seed flour addition to the meatball production, and the quality of beef meatball during storage in room temperature and refrigerator. Completely randomized design (CRD) was used with 3 treatments and 3 replications. The treatments used different filler ingredients consisted of: 1) 100% tapioca, 2) 50% tapioca + 50% durian seed flour, and 3) 100% durian seed flour utilization. The results showed that durian seed flour could affect the protein levels and hardness of beef meatballs. In the organoleptic test, the addition of durian seed flour had no effect on the appearance of the color, flavor, aroma, and texture. The meatballs with 100% durian seed flour had the lowest hardness. The protein content of the meatballs with 100% durian seed flour was the highest. The used of 50% durian seed flour gave the best effect to beef meatball during storage. Meatball could be stored up to 8 h in room temperature while refrigerator could keep it longer up to 12 d. It was concluded that the addition 50% durian seed flour may substitute tapioca flour as filler ingredient of beef meatball.

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Section: Meatball Characteristicsmentioning

confidence: 99%

Utilization of Durian Seed Flour as Filler Ingredient of Meatball

Malini¹,

Arief²,

Nuraini³

2016

Med Pet

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“…Specifically, the results of this analysis indicate a higher protein content in the "Auliya" processed food product in vacuum packaging. Related to this, the protein content will determine the texture and water binding capacity [18][19][20]. The higher the protein content, the better the water binding capacity and texture produced.…”

Section: Nutrition Content Analysismentioning

confidence: 99%

Increased Storage and Nutrition Content of Processed Foods through Vacuum Packaging

Purwidiani¹,

Setiarso²,

Kusumawati³

2019

Proceedings of the National Seminar on Chemistry 2019 (SNK-19)

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Food is a basic need for human survival. Various vegetable and animal sources are used to fulfill this. Through the production of potato donuts and beef meatballs, Auliya SMEs has played an active role as one of the providers to fulfill this need. Along with increasing public awareness of food health, organoleptic quality and shelf life are two factors that also determine consumer interest in processed food products. To obtain a longer shelf life, it was evaluated and compared organoleptic quality and nutritional content of "Auliya" donuts and meatballs in vacuum and non-vacuum packaging. The results showed an increase in shelf life of 65.71% for potato donuts and 138.70% in beef meatballs which were vacuum packed. Vacuum packaging is also able to better maintain nutritional levels until a certain period of deviation. Meanwhile, under the same conditions, organoleptic test results showed no difference in the level of preference for food products in vacuum and non-vacuum packaging.

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“…Dalam penilaian rasa lebih bnayak menggunkan alat indra perasa. Pengindraan rasa dibagi menjadi 4 faktor yaitu asin, asam, manis,dan pahit (Montolalu et al, 2013). Skor rasa abon daging itik afkir dan dengan penambahan buah nagka muda dapat dilihat pada Tabel 8.…”

Section: Rasaunclassified

Pengaruh Penambahan Buah Nangka Muda terhadap Sifat Fisik dan Organoleptik Abon Daging Itik Afkir

Rasman

Hafid

Nuraini

2018

jitro

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ABSTRAKPenelitian ini dilakukan untuk mengetahui sifat fisik dan organoleptik abon daging itik afkirdengan penambahan buah nangka muda. Bahan yang digunakan adalah daging itik afkir, buah nangka muda, bawang putih, bawang merah, kemiri, ketumbar, kelapa, gula merah, garam, air, dan minyak goreng. Rancanganpenelitian yang digunakan dalam penelitian ini yaitu rancangan acak lengkap terdiri dari 4 perlakuan (A0: 100% daging itik, A1: 85% daging itik dan 15% nangka muda, A2:70% daging itik dan 30% nangka muda,A3:55% daging itik dan 45% nangka muda) dengan3 ulangan untuk peubah fisik, dan 15 panelis untuk pengujian organoleptik.Hasil penelitian menunjukan bahwa penambahan buah nagka muda padaabon itik afkir tidak berpengaruh nyata terhadap pH dan rendemen abon. Sifat organoleptik (aroma, warna, rasa, dan tekstur)abon daging itik afkir tidak berbeda nyata dengan penambahan buah nangka muda.Katakunci: Abon, daging itik afkir, buah nangka muda, sifat fisik, sifat organoleptik.ABSTRACT This study was conducted to determine the physical characteristics and organoleptic qualities of spent duck abon with the addition of unripe jackfruit. The materials used were spent duck meat, unripe jackfruit, garlic, shallot, candlenut, coriander, coconut, brown sugar, salt, water, and cooking oil. The design used in this study is completely randomized design consisted of 4 treatment (A0: 100% duck meat, A1: 85% duck meat and 15% unripe jackfruit, A2: 70% duck meat and 30% unripe jackfruit, A3: 55% duck meat and 45% unripe jackfruit) with 3 repetition for physical variables, and 15 panelists for organoleptic test. The results of this study suggested that addition of unripe jackfruit in spent duck abon showed no significant difference for pH and rendemen. Organoleptic qualities (aroma, color, flavor and texture) of spent duck abon showed no significant difference with unripe jackfruit aditition.Keywords: abon, spent duck meat, unripe jackfruit, physical characteristic, organoleptic qualities

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SIFAT FISIKO-KIMIA DAN MUTU ORGANOLEPTIK BAKSO BROILER DENGAN MENGGUNAKAN TEPUNG UBI JALAR (Ipomoea batatas L)

Cited by 36 publications

References 0 publications

Utilization of Durian Seed Flour as Filler Ingredient of Meatball

Utilization of Durian Seed Flour as Filler Ingredient of Meatball

Increased Storage and Nutrition Content of Processed Foods through Vacuum Packaging

Pengaruh Penambahan Buah Nangka Muda terhadap Sifat Fisik dan Organoleptik Abon Daging Itik Afkir

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