The Addition of Durian (DuriozibethinusMurr) Seed Starch on Chemical Qualities and Organoleptic Properties of Chicken Meatballs

Wirawan, Yudha; Rosyidi, Djalal; Widyastuti, Eny Sri

doi:10.21776/ub.jitek.2016.011.01.6

Cited by 7 publications

(5 citation statements)

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“…The cholesterol content in tapioca flour, sago starch and cornstarch is lower compared to the cholesterol content in fresh chicken liver, so that if the composition of the flour used increases, the amount of cholesterol contained in broiler liver meatballs will decrease. According to Wirawan et al (2016) the reduction in fat content in chicken meatballs was caused by durian seed starch (Durio zibethinus Murr) having a fat content (0.38 %) which was lower than chicken meat (1.34 %) resulting in increasing the concentration of durian seed starch in the dough will cause a decrease in the fat content in the chicken meatball product.…”

Section: Cholesterol Levelsmentioning

confidence: 99%

The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs

Maulida Aina Salsabila,

Vivi Kartika Putri,

Amertaningtyas

et al. 2024

JITEK

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Meatball is a processed meat products made with a mix of ground meat, flour, and spices. The ingredients for making meatballs can be substituted by using internal organs of livestock, such as chicken liver meatballs. This research objective measured the effect of different types of flour (tapioca flour, sago flour, and maizena flour) in chicken liver meatballs to measure the physical qualities (water content, water activity, water holding capacity, color) and chemical qualities (fat content and cholesterol). The material used in this research were chicken liver, tapioca flour, sago flour, maizena flour, salt, pepper, sugar, fried shallots, garlic, albumin, and ice. The method used in this research was experimental and counted with a Randomized Block Design (RBD) with 3 treatments and 6 replications. T1: 26 % tapioca flour with 250 g chicken liver, T2: 26 % sago flour with 250 g chicken liver, and T3: 26 % maizena flour with 250 g chicken liver. The variables were fat content, cholesterol, and color. The result showed that average of water content on each flour was T1 61.65±0.49 %, T2 63.18±0.44 %, and T3 60.56±1.15 %. Water activity was T1 0.9427±0.0030, T2 0.9428±0.0070, and T3 0.9375±0.0036. WHC (Water Holding Capacity) was T1 49.38±1.21 %; T2 48.28±1.55 %, and T3 52.68±1.08 %. Fat content was T1 11.54±0.88 %, T2 11.33±0.66 %, and T3 11.01±0.76 %. Cholesterol level was T1 19.16±1.01 mg/100g, T2: 18,54±1.32 mg/100g, and T3 18.10±0.72 mg/100g. Color was T1 46.01±0.65, T2 43.67±1.13, and T3 43.09±2.15. This research concluded that the effect of three types of flour (tapioca, sago, and maizena) addition were highly significanly effect (P<0.01) on water content, water holding capacity, color L*, color a*, color b* and significanly effect (P<0.05) on water activity, but were not significanly effect (P>0.05) on fat content, and cholesterol level. Research can be continued with the use of tapioca flour, sago flour, and maizena flour in meatball products from other livestock livers with different variables

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Section: Cholesterol Levelsmentioning

confidence: 99%

The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs

Maulida Aina Salsabila,

Vivi Kartika Putri,

Amertaningtyas

et al. 2024

JITEK

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“…Yulianti dan Cakrawati (2017) stated that the decrease in the texture level of the meatballs was due to the high total microbes, which caused softening of the meatballs during storage. A decrease in the protein content also caused the texture quality of the meatballs, so the texture assessment also decreased Wirawan et al (2016).…”

Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Evaluation of the Quality of Fishballs Using Several Types of Preservatives During Early Frozen Storage

Yusuf¹,

Pato²,

Fitriani³

et al. 2023

AAVS

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“…Protein memiliki kemampuan untuk membentuk emulsi air dan lemak sehingga memberikan tekstur bakso yang kenyal. Air dan lemak yang teremulsi dengan baik oleh protein akan menghasilkan tekstur bakso yang kenyal, kompak, dan tidak mudah pecah (Wirawan et al, 2016).…”

Section: Kekenyalanunclassified

KEKENYALAN, KADAR LEMAK, KADAR PROTEIN DAN MUTU HEDONIK BAKSO DAGING KALKUN (Meleagris gallopavo) BERDASARKAN POTONGAN KOMERSIAL KARKAS

Anindyajati,

Dwiloka,

Al-Baarri

2022

J. Teknol. Pang.

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Artikel ini dikirim pada tanggal 08 Februai 2021 dan dinyatakan diterima tanggal 31 Desember 2022. Artikel ini juga dipublikasi secara online melalui www.ejournal s1.undip.ac.id/index.php/tekpangan. Hak cipta dilindungi undang-undang. Dilarang diperbanyak untuk tujuan komersial. AbstrakBakso adalah produk pangan yang umumnya berbentuk bulatan yang diperoleh dari campuran daging (tidak kurang dari 50%) dan bahan pengisi yang berupa pati. Daging kalkun dapat digunakan menjadi salah satu alternatif pembuatan bakso. Daging kalkun tidak memiliki masalah pada aroma, tekstur, dan rasa sehingga dapat diterima oleh semua kalangan. Karkas merupakan bagian yang menghasilkan nilai ekonomis yang tersusun atas lemak, tulang, tulang rawan, jaringan ikat, dan tendon. Perbedaan potongan karkas dapat menghasilkan karakteristik bakso kalkun yang berbeda. Terdapat 2 perlakuan berdasarkan potongan komersial karkas yaitu dada (T1) dan paha (T2). Parameter yang diuji adalah kekenyalan, kadar lemak, kadar protein, dan mutu hedonik yang terdiri atas aroma, tekstur, rasa, warna, dan overall kesukaan. Data kekenyalan dianalisis secara deskripsi. Data hasil pengujian kadar lemak dan kadar protein dianalisis menggunakan Independent T-Test dengan taraf kepercayaan 95% (sig. 0,05). Sementara data mutu hedonik dianalisis dengan uji Kruskall-wallis dilanjutkan dengan uji Mann-whitney untuk mengetahui perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa terdapat beda nyata pada pada kadar lemak, kadar protein, tekstur, dan warna, serta tidak terdapat beda nyata pada kekenyalan, aroma, rasa, dan overall kesukaan. Panelis lebih menyukai bakso daging dada dibandingkan bakso daging paha untuk keseluruhan parameternya. Kata Kunci : bakso kalkun, kadar lemak, kadar protein, kekenyalan, mutu hedonik

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The Addition of Durian (DuriozibethinusMurr) Seed Starch on Chemical Qualities and Organoleptic Properties of Chicken Meatballs

Cited by 7 publications

References 0 publications

The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs

The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs

Evaluation of the Quality of Fishballs Using Several Types of Preservatives During Early Frozen Storage

KEKENYALAN, KADAR LEMAK, KADAR PROTEIN DAN MUTU HEDONIK BAKSO DAGING KALKUN (Meleagris gallopavo) BERDASARKAN POTONGAN KOMERSIAL KARKAS

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