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All Journal Jurnal Ilmu Komputer dan Informasi Berkala Perikanan Terubuk Jurnal Ilmu dan Teknologi Hasil Ternak JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Jurnal Kultur Demokrasi Jurnal Ilmiah Rekayasa dan Manajemen Sistem Informasi Jurnal Ilmiah Mahasiswa Ekonomi Pembangunan AGROLAND: The Agricultural Sciences Journal Jurnal Ilmiah Universitas Batanghari Jambi Turbo : Jurnal Program Studi Teknik Mesin Wacana Akademika : Majalah Ilmiah Kependidikan Seminar Nasional Teknologi Informasi Komunikasi dan Industri Jurnal Ilmiah Mahasiswa Bidang Hukum Keperdataan Collaborative Medical Journal (CMJ) Jurnal Pengabdian Magister Pendidikan IPA Edumaspul: Jurnal Pendidikan Energy : Jurnal Ilmiah Ilmu-Ilmu Teknik Societas : Jurnal Ilmu Administrasi dan Sosial Mekanika: Majalah Ilmiah Mekanika JURNAL EDUKASI NONFORMAL Maspul Journal of Community Empowerment Jurnal Ilmiah Spiritualis: Jurnal Pemikiran Islam dan Tasawuf Edukasia: Jurnal Pendidikan dan Pembelajaran Jurnal Motivasi Pendidikan dan Bahasa Jurnal Manajemen dan Pendidikan Agama Islam Jurnal Intelek Insan Cendikia Konstruksi: Publikasi Ilmu Teknik, Perencanaan Tata Ruang dan Teknik Sipil AGROLAND: The Agricultural Sciences Journal Aktualita
Mustakim Mustakim
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Journal : Jurnal Ilmu dan Teknologi Hasil Ternak

 1 
The Effect of The Use of Different Types and Levels of Tapioca Flour on The Physical Quality of Rabbit Meatballs Aris Sri Widati; Mustakim Mustakim; Eny Sri Widyastuti; Herly Evanuarini; Dedes Amertaningtyas; Mulia Winirsya Apriliyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 1 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.01.4

Abstract

The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials. The method used is a laboratory experiment using a completely randomized design with a factorial pattern. Factor A is the type of tapioca flour, namely dragon tapioca flour and special tapioca flour. Factor B is the level of use of tapioca flour, namely 25% and 50%. The pH value, WHC, cooking loss, and color used as the analyzed variable. Data analysis used Analysis of Variance and if there was a significant effect, it was continued with Duncan's Multiple Distance Test or DMRT. The results showed that the treatment using different types and levels of tapioca flour had a highly significant difference effect (P < 0.01) on WHC, cooking loss, L, a*, and b* and had no effect (P>0.05) on rabbit meatball pH. It can be concluded that tapioca special flour with level 25% gives the best results on characteristic of rabbit meatball.
Co-Authors Abidin Abidin Adam Febrian Maulana Adrianton A. Aenu Niam Agus Buono Akhmad Firman Amir Patintingan Andi Adam Anin Asnidar Aris Sri Widati Astadwi Yogasworo Astia Weni Syaputri Aszani Aszani Ayu Saputri Bayu Rosadi Celsa Bella Chenny Seftarita Dedes Amertaningtyas Eka Angriani ELIHAMI, ELIHAMI Eni Marzia Erpiani Siregar Eva Yulianingsih Eza Rizky Ananda Arbi Fachroerrozi Hoesni, Fachroerrozi Farizal Farizal Febrian Rudi Hartono Hady Eka Saputra Hasan Hasan Hasna Hasna Hasni Hasni Hera E lfrida Hera Elfrida Herly Evanuarini Hermi Yanzi I Dewa Gede Wira P. Igel Izzahtul Azizah Indarto - Indria Nur Insanul Kamila Irman Hermadi Ismail Ismail Ita Sarmita Samad Jalius Jalius Jasman Jasman Kerwanto Lucia Dewi Indrayani Manurung Maemunah Maemunah Maemunah Malidan Malidan Masnur Masnur Meri Anjani Mohammad Liwa Ilhamdi Muhammad Ady Mulyadi Muhammad Anang Ramadhan Muhammad Rusdi Rasyid Mulia Winirsya Apriliyani Mumu Mumu Musdalifah Ifah Rahman Musdalifah Musdalifah Mutiara Makkasau Nur Halifah Nur Indah Sari Nur Rofiah Nurisan Lateh Nurlinda Nurlinda Pebriansa Pebriansa Prillycia Rivina Purnomo Purnomo Putri Anglenia Rahmawati B Ratna Ratna Reni Indra Safitri Restu Anugrawan Ria Wulandari Riat Rayendra Rifaldi Saputra Riszki Fadillah Rizki Handinata Ruslimin. A Rusmita Ulok S Nuristiqamah Sakka Samuddin Sakka Samudin Sakka Samudin Siti Safinatun Najjah Sri Rosmiana Sukarni Sukarni SULIATUN SULIATUN Syamsinar Syamsinar Teuku Muhammad Rian Adhary Thresya Febrianti Tri M. Rahmatullah Trismawati Trismawati Tsai Mei_Tuan Ulya Khairunnisa Umiyati Jabri Usman M Vellyca Werdining Putri Wardiyanto Wardiyanto Wiwin Herwina Yazika Rimbawati Yuli Handayani Yunisca Nurmalisa Yunita Yunita Yus Darusman Yusran Yusran Yustina Suhandini Tjahjaningsih Zalrabiatul Mal Muria Zuliar Efendi