The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs

Widati, Aris Sri; Mustakim, Mustakim; Widyastuti, Eny Sri; Evanuarini, Herly; Amertaningtyas, Dedes; Apriliyani, Mulia Winirsya

doi:10.21776/ub.jitek.2022.017.01.4

Cited by 4 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In a previous study, the water holding capacity of beef sausage with fortified duck egg shell flour decreased due to loss of protein during the cooking process [23]. Calcium can attract water molecules from within the material to form hydrates and the texture will also be more compact [31].…”

Section: Discussionmentioning

confidence: 95%

Improvement of physical and sensory quality of beef patties with the addition of chicken eggshells nanopowder

Evanuarini,

Susilo,

Yanuhar

et al. 2023

Livest. Anim. Res.

View full text Add to dashboard Cite

<p class="MDPI17abstract"><strong>Objective:</strong> The purpose of this study was to investigate the effect of adding chicken eggshells nanopowder for the physical quality and sensory evaluation of beef patties.</p><p class="MDPI17abstract"><strong>Methods:</strong> The method used in this study was a laboratory experiment with a completely randomized design with 5 treatments: without adding chicken eggshells nanopowder as a control, adding 0.1%, 0.3%, 0.5% and 0.7% chicken eggshells nanopowder (w/w) with 5 repetitions. Data were analyzed by analysis of variance, if there was a significant or very significant difference it was continued with Duncan's multiple range test.</p><p class="MDPI17abstract"><strong>Results:</strong> Based on the research results, it was found that the addition of chicken eggshells nanopowder to beef patties had a very significant effect (P<0.01%) on moisture content, water holding capacity, cooking loss, texture, and sensory evaluation.</p><p class="MDPI17abstract"><strong>Conclusions:</strong> The addition of 0.7% chicken eggshells nanopowder can reduce moisture content, increase water holding capacity, reduce cooking loss, improve texture, and sensory quality acceptable to panelists.</p><div style="mso-element: comment-list;"><div style="mso-element: comment;"><div id="_com_2" class="msocomtxt"></div></div></div>

show abstract

Section: Discussionmentioning

confidence: 95%

Improvement of physical and sensory quality of beef patties with the addition of chicken eggshells nanopowder

Evanuarini,

Susilo,

Yanuhar

et al. 2023

Livest. Anim. Res.

View full text Add to dashboard Cite

show abstract

“…Starch added during meatball production can bind water which causes free water to enter the granule and bond with starch. This binding takes place during the heating or cooking process of the meatballs [19].…”

Section: Water Activity (Aw)mentioning

confidence: 99%

The Effect of Gelatin on Water Holding Capacity, Water Activity, Water Content, and Randement of Chicken-Liver Meatball

Aqila Fairuza,

Amertaningtyas

2024

BIO Web Conf.

View full text Add to dashboard Cite

Gelatin (C102H151N31) was used as the addition on chicken liver meatballs and had functioned as a binder agent to improve the texture of the liver which crumbles easily by binding the water during heating. The objective of this research was determining the effect of gelatin as the addition in different levels on WHC, Aw, water content, and randement of chicken liver meatball. The materials used for this research were chicken liver meatballs added with different levels of gelatin consisting of 0%, 3%, 6%, and 9%. The method of this research used experimental research, counted with Completely Randomized Design (CRD) used 4 treatments and 4 replications. Variables of this research were WHC, Aw, water content, and randement. The result showed that average of WHC on each level are 46.39% ; 47.97% ; 48.73% ; 49.24%, Aw: 0.88; 0.88; 0.88; 0.90, water content: 69.00%; 68.38%; 66.50%; 64.37%, randement: 94.04%; 96.12%; 97.10%; 100.20%. Addition of gelatin did not give significant effect on WHC, Aw, water content, and randement. In conclusion, the addition of gelatin in different levels on chicken liver meatball did not give significant effect on WHC, Aw, water content, and randement

show abstract

“…An effect of liming time on rambak quality parameters was also observed by other researchers. In [16] Widati et al compared four treatments with liming duration of 24, 48, 72 and 96 hours and found that the best result was achieved when using 96-hour treatment. The rambak crackers had the protein content 6.10%, water content 0.11%, calcium content 1.88%, volume expansion ratio 372.12%, crispness score 5.38 and taste score 6.89 [16].…”

Section: Note: Ns = Not Significantmentioning

confidence: 99%

“…At the time of boiling the skin, the water will be bound in the collagen protein forming a gel with a very strong bond so that at the time of drying it is difficult to evaporate it, but it can be removed at the time of frying due to the use of high temperatures [23]. The amount of water absorbed during cooking plays a role in conversion collagen into gelatin, and affects the level of the development and crispness of the rambak crackers produced [16].…”

Section: Volume Expansionmentioning

confidence: 99%

The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin

Anwar¹,

Irhami²,

Umar³

et al. 2023

Teor. prakt. pererab. mâsa (Print)

View full text Add to dashboard Cite

Buffalo skin is an underutilized by-product of buffalo slaughter. It is perishable and if it is not processed immediately, it will rot. One of the applications of buffalo skin is processing into skin crackers. The present research was aimed at determining the best duration of buffalo skin soaking in the lime solution with regard to its effect on quality of rambak from buffalo skin. The study used a completely randomized design (CRD) with a factor of treatment time, which consisted of four levels, i. e. A = 76 hours, B = 86 hours, C = 96 hours, D = 106 hours. Each treatment was performed with five replicates, so that 20 samples were obtained. The data were analyzed using the statistical analysis of variance (ANOVA). Parameters observed were the water content, yield, volume expansion, and organoleptic characteristics such as taste, aroma, color, and texture. The results show that different soaking duration (76 hours, 86 hours, 96 hours, and 106 hours) did not have a significant effect on yield, taste, aroma, color, and texture, but significantly affected the volume expansion and water content in rambak from buffalo skin. The best result was achieved with soaking duration of 106 hours; the rambak was characterized by the following parameters:

show abstract

The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs

Cited by 4 publications

References 0 publications

Improvement of physical and sensory quality of beef patties with the addition of chicken eggshells nanopowder

Improvement of physical and sensory quality of beef patties with the addition of chicken eggshells nanopowder

The Effect of Gelatin on Water Holding Capacity, Water Activity, Water Content, and Randement of Chicken-Liver Meatball

The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin

Contact Info

Product

Resources

About