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Yudha Wirawan
Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Education Other

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Pengaruh Penambahan Pati Biji Durian (Durio zibethinus murr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam Yudha Wirawan; Djalal Rosyidi; Eny Sri Widyastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 1 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.115 KB) | DOI: 10.21776/ub.jitek.2016.011.01.6

Abstract

This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect  (P<0.05) on organoleptic properties (texture), but the addition of durian’s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian’s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian’s seed starch on chicken meat balls were 15%.
Pengaruh Penambahan Pati Biji Durian (Duriozibethinusmurr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam Djalal Rosyidi; Yudha Wirawan; Eny Sri Widyastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 12 No. 1 (2017)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (597.412 KB) | DOI: 10.21776/ub.jitek.2017.012.01.6

Abstract

This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect  (P<0.05) on organoleptic properties (texture), but the addition of durian’s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian’s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian’s seed starch on chicken meat balls were 15%.
Co-Authors Djalal Rosyidi