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. Farida
Departemen Farmasi, FMIPA – Universitas Indonesia, Kampus UI Depok, 16424
Computer Science & IT

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The Hedonic and Sensoric Quality of Prerigor and Postrigor Rabbit Meatballs With Addition of different levels of of Starch and Sago Flour Combination . Farida; E. Abustam; S. Kadir
Jurnal Ilmu dan Teknologi Peternakan Vol. 2 No. 2 (2012)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.326 KB) | DOI: 10.20956/jitp.v2i2.711

Abstract

Meatballs product quality significantly affects the consumer preferences.  Meat and other ingredients are very important in determining meatballs product quality.   Processing of rabbit meat with sago flour is intended to substitute the use of starch flour that has been used so far. The aim of the research was to determine the hedonic and sensory quality of flavor, taste and colour of rabbit meatballs with addition of different levels of starch and sago flour combination. The experiment was performed by factorial arrangement (2x5) according to completely randomized design. The first factor was the condition of rigor (prerigor and postrigor) and the second factor was the combination of starch and sago flour (30% starch, 30% sago, 15% starch + 15 % sago, 20% starch + 10% sago and 10% starch + 20% sago). Replication for each treatment combination was three. Sensory and hedonic properties observed were the aroma, flavour and color of rabbit meatballs. The results showed that the rigormortis condition of meat affected the quality of rabbit meatballs in terms of flavour dan colour. Addition of combination of starch and sago flour at different level significantly affected flavour, taste and colour of the rabbit meatballs. There was an interaction effect of rigormortis condition and the combination starch or sago levels on the color of rabbit meatballs. In conclusion, the best meatballs quality obtained on the use of prarigor meat with addition of combination 15% starch + 15% sago.
The Rheology Quality of Rabbit Meatballs at Subtitutied starch with Sago Flour on Prerigor dan Postrigor Fase . Farida; E. Abustam; S. Kadir
Jurnal Ilmu dan Teknologi Peternakan Vol. 3 No. 2 (2014)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (689 KB) | DOI: 10.20956/jitp.v3i2.736

Abstract

The meat of rabbit is one of animal protein sources. Prerigor meat is having a better quality in processing the meat especially for meatballs, however, the availability of this prerigor meat is difficult to obtain. Therefore, the use of postrigor meat could be used with consequently that should be add by a binder such as starch or others binder.  Sago flour was not often used as binder, the present study was conducted to know whether the quality of rabbit meatballs using sago flour as a binder similar of that the meatballs using starch as a binder. The design of this study was completely randomized of factorial pattern 2 x 5 with 3 replications. The first factor was the condition of rigor (prerigor and postrigor), while the second factor was the combination levels between starch and sago flour (30% starch, 30% sago, 15% starch +15 % sago, 20% starch +10% sago and 10% starch +20% sago). The strength of meatballs using compression method, cooking loses, and the microscopic structures of rabbit meatballs were test in the study. The results of this study showed that different rigormortis condition of the meat affected the quality of rabbit meatballs,  in terms of strength, cooking loses, and microscopic structures. The addition of a combination of starch and sago at a different levels influenced the quality of meatballs in terms of strength, and microscopic structures. The best meatballs quality was obtained by using prarigor meat with 15% starch +15% sago flour.
Co-Authors E. Abustam S. Kadir