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All Journal Buletin Peternakan Animal Production : Indonesian Journal of Animal Production JURNAL ILMIAH PETERNAKAN TERPADU Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Agrinimal Jurnal Ilmu Ternak dan Tanaman Formosa Journal of Science and Technology (FJST) Animal Production
Erwin Hubert Barton Sondakh, Erwin Hubert Barton
Fakultas Peternakan Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences Veterinary Other

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Journal : Formosa Journal of Science and Technology (FJST)

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The Quality of Beef Meatballs Using Soybean Flour to Increase Dietary Fiber Meherung, Dyon; Sondakh, Erwin Hubert Barton; Pontoh, Juliance; Tuwaidan, Leonard
Formosa Journal of Science and Technology Vol. 3 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v3i12.12539

Abstract

The aim to this study was to determine the composition of soy flour and tapioca flour in making meatballs on the physical and dietary fiber quality. The materials used in this study were soy flour, tapioca flour, beef, spices. The equipment used was a mill, gas stove, oven, refrigerator, digital scales, carper press, two glass plates with different thicknesses, weights, whatman 41, pH meter, fiber sheath. This study used a ompletely andomized esign (CRD) with 4 treatments and 4 replications. The treatments consisted of R1 = 100% tapioca flour: 0% soy flour; R2 = 85% tapioca flour: 15% soy flour; R3 = 70% tapioca flour: 30% soy flour; R4 = 55% tapioca flour: 45% soy flour. The variables measured consisted of moisture, pH, water binding capacity, and crude fiber and were analyzed using analysis of variance with a completely randomized design in one-way pattern and continued with Duncan's New Multiple Range Test for significant variables. The results showed that the addition of soybean flour up to 45% did not affect the pH value and water content (P>0.05), in meatball products fortified with soybean flour. The addition of soybeans with different levels gave a significant difference (P<0.05) to the water binding capacity value of meatballs and there was an increase in the administration of 30-45%. Likewise, the dietary fiber of beef meatballs, there was an increase along with the addition of soybean flour. Based on the results of the research data and discussion, it can be concluded that 85% tapioca flour added with 15% soybean flour can increase dietary fiber in beef meatball products.
Profile of Chicken Nugget Fatty Acid Added Soybean Flour as Food Sources Dietary Fiber Sondakh, Erwin Hubert Barton; Kalele, Jerry; Ratulangi, Friets; Palar, Conny; Sompie, Meity
Formosa Journal of Science and Technology Vol. 3 No. 3 (2024): March 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v3i3.8611

Abstract

The current research were conducted with the aim to determine the effect of soybean flour as fortification ingredient to increase dietary fiber products to chicken nuggets. The meat used for nuggets chicken was taken from the chest. Soybeans were used as a fortification ingredient for the product of chicken nuggets. This experiment use a completely randomized design with five treatments consisting of a treatment: R0 level 0% of soybean of the meat composition of 500 g (0 g of soybean and 500 g of meat), R1 level of 5% of soybean of the meat composition (25 g soybean and 475 g of meat) R2 level of 10% of soy bean of the meat composition (50 g of soybean and 450 g of meat), R3 15% of soybean of the meat composition (75 g of soybean and 425 g of meat), R4 level 20% soybean of the meat composition (100 g of soybean and 400 g of meat). Each treatment was conducted four replications. The results were analyzed using analysis of variance and when there was a difference of average, the DMRT test was used to separate the difference. The results showed that fortification with soybeans in chicken meat had a significant effect on the protein, fat and fatty acid. In conclusion, Product of chicken nuggets using soybean flour can increase unsaturated fatty acids with a composition level of 75 g soybean flour and 425 g chicken meat.
Co-Authors Conny Palar Erwin Wantasen Friets Semuel Ratulangi Friets Semuel Ratulangi Jerry Audie Donny Kalele Jerry Audie Donny Kalele Jerry Audy Donny Kalele Kalele, Jerry Lapian, Hapri M. Sompie Meherung, Dyon Palar, Conny Pontoh, Juliance Rahmawaty Hadju Ratulangi, Friets Siane Rimbing Tuwaidan, Leonard Tuwaidan, Nancy Umar Paputungan Waani, Merci