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All Journal Livestock and Animal Research
Herly Evanuarini
Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Improvement of physical and sensory quality of beef patties with the addition of chicken eggshells nanopowder Herly Evanuarini; Agus Susilo; Uun Yanuhar; Adelya Desi Kurniawati
Livestock and Animal Research Vol 21, No 3 (2023): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v21i3.77733

Abstract

Objective: The purpose of this study was to investigate the effect of adding chicken eggshells nanopowder for the physical quality and sensory evaluation of beef patties.Methods: The method used in this study was a laboratory experiment with a completely randomized design with 5 treatments: without adding chicken eggshells nanopowder as a control, adding 0.1%, 0.3%, 0.5% and 0.7% chicken eggshells nanopowder (w/w) with 5 repetitions. Data were analyzed by analysis of variance, if there was a significant or very significant difference it was continued with Duncan's multiple range test.Results: Based on the research results, it was found that the addition of chicken eggshells nanopowder to beef patties had a very significant effect (P<0.01%) on moisture content, water holding capacity, cooking loss, texture, and sensory evaluation.Conclusions: The addition of 0.7% chicken eggshells nanopowder can reduce moisture content, increase water holding capacity, reduce cooking loss, improve texture, and sensory quality acceptable to panelists.
Co-Authors Adelya Desi Kurniawati Agus Susilo Yanuhar, Uun