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All Journal Musamus Journal of Livestock Science
A. Tenny Damayanti Indriastuti
Dosen Jurusan Peternakan Fakultas Pertanian Universitas Musamus
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH PENGGUNAAN BAHAN PENGISI (FILLER) TEPUNG KELADI (Colocasia esculenta) PADA PEMBUATAN NUGGET AYAM TERHADAP UJI ORGANOLEPTIK Suartini Suartini; A. Tenny Damayanti Indriastuti; Heny V Saiya
Musamus Journal of Livestock Science Vol 1 No 1 (2018): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v0i0.1638

Abstract

The objective of this study was to the effect as filler of chicken nugget on organoleptik or hedonik test. This research was conducted in the laboratory of animal sains in MusamusUniversity, Merauke. This study used a Randomized Complete Design Method (RAL) by using the 3 treatments and 3 replicates. The treatment combit A1 (10,5% wheat flour : 4,5% taro flour), A2 (7,5% wheat flour : 7,5% taro flour), A3 (4,5% wheat flour : 10,5% taro flour). The parameters were observed in this study consists colour, aroma, texture, flavour. The result showed that treatment A1 more preferable onflavour and texture.
Co-Authors Heny Vensye Saiya Suartini Suartini