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All Journal Jurnal Ilmiah Fillia Cendekia
Yulisriani, Rina
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Immunology & microbiology Veterinary Other

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Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera) dengan Level Berbeda terhadap Kualitas Fisik Bakso Daging Ayam Broiler Yulisriani, Rina; Qurniawan, Anas; lestari, Ayu; Irmawaty, Irmawaty; Nurul Afiyah, Dyah
Jurnal Ilmiah Fillia Cendekia Vol 9 No 2 (2024): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v9i2.6145

Abstract

This study aims to determine the effect of the addition of moringa leaf flour (Moringa oleifera) with different levels on the physical quality of broiler meatballs. The study was experimental, using a Complete Random Design, with 4 treatments and 3 replicates. Each test uses 3 meatballs with the given treatment (P0): 0% moringa leaf flour (Moringa oleifera), P1 (2.5%) moringa leaf flour (Moringa oleifera), P2 (30%) moringa leaf flour (Moringa oleifera), P3 (35%) moringa leaf flour (Moringa oleifera). The parameters tested are pH, Cooking Shrinkage, Lentility. Organoleptok test (hedonic test) and hedonic quality or the level of the panelists' preference for the product. The results obtained were that the physical quality test did not have a significant effect (P>0.05) on pH, sour shrinkage and elasticity. The results of the hedonic test had a significant effect (P<0.05) on taste, aroma, color and texture. The results obtained on hedonic quality are to have a significant influence (P>0.05) on pH, sour shrinkage and elasticity. The results of the hedonic test had a significant effect (P<0.05) on taste, aroma, color and texture. The results obtained on hedonic quality are to have a real influence (P<0.05) on taste, aroma, color, texture and chewiness.
Co-Authors Anas Qurniawan AYU LESTARI Irmawaty, Irmawaty Nurul Afiyah, Dyah