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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Indonesian Tourism and Development Studies

Masdiana Chendrakasih Padaga

Faculty Of Veterinary Science Universitas Brawijaya

Author-ID : 5364487

Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Education Environmental Science Social Sciences Other

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Kualitas Petis Daging dengan Level Gula Jawa dan Tepung Beras yang Berbeda Agus Susilo; Masdiana Chendrakasih Padaga; Fani Yunita Pratiwi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

The aimed of this study was to determine quality of meat paste from different level rice Â starch and java sugar based on from physical, chemical and sensory test. The experiment used was Factorial Randomized Block design. Meat paste make from different level rice starch and java sugar. Starch properties content, protein content, viscosity and sensory test has evaluated from meat paste. Amino acid profiles was analysedÂ from the best result the experiment. Rice starch and the java sugar has significantly influenced the quality of meat paste. They gave a highly significant effect on the viscosity, flavour, colour and taste.

Kualitas Petis Daging dengan Sumber Pati Berbeda Fajar Firdaus; Agus Susilo; Masdiana Chendrakasih Padaga
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

The aimed of this research was to determine meat paste quality from different starch source, toward the physical, chemical and organoleptic properties. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic. The experiment design used was Complete Randomize Nested. Meat broth was supplemented with tapioca starch, gaplek starch, and sweet potato starch in different concentration. Analized amino acid profiles to the best result from the experiment. The different starch source with different concentration gave significantly different to the quality of the meat paste based on starch properties content, viscosity, and gave highly significant effect on color, flavor, and taste. The best quality meat paste was obtained from sweet potato starch.

Penggunaan Tepung Beras dan Gula Merah Pada Pembuatan Petis Daging Fani Yunita Pratiwi; Agus Susilo; Masdiana Chendrakasih Padaga
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 10 No. 2 (2015)
Publisher : Faculty of Animal Science Universitas Brawijaya

This present work aimed to study the proper concentration of rice flour and palm sugar to produced delighted meat paste based on from phisical, chemical and organoleptic properties. Factorial Randomized Block design was used in the experiment. Meat Broth was supplemented with 2% (A1), 4% (A2), and 6% (A3) of rice flour and supplemented with 10% (B1), 15% (B2), and 20% (B3) of palm sugar to produce meat paste. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic properties. The best result from the experiment was analyzed for Amino Acid Profiles.The Result showed that the addition of rice flour and the palm sugar significantly influenced the quality of meat paste. The combination of these treatments gave a highly significant effect on the viscosity, flavour, colour and taste. The best quality meat paste was obtained from the meat broth supplemented with rice flour 2% (w/v) and 6% (w/v) of palm sugar. The best quality meat paste produced in this study has starch content of 43.03%; viscosity 127.33 centi poise; protein content 13.39%; flavour 6.03; colour 6.25 and taste 5.77.

Co-Authors Agus Susilo Aulanni'am Aulanni'am Dyah Kinasih Wuragil Fajar Firdaus Fani Yunita Pratiwi Fani Yunita Pratiwi Hariati, Anik Martinah Luchman Hakim Manik Eirry Sawitri

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