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All Journal Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan
Siti Asyura
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Agriculture, Biological Sciences & Forestry

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Kualitas Fisik dan Organoleptik Bakso Ayam dengan Penambahan Tepung Talas (Colocasia Esculenta (L) Schoot) pada Konsentrasi yang Berbeda Masyitah Masyitah; Siti Asyura
Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan Vol. 3 No. 1 (2025): Januari : Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewa
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/zoologi.v3i1.122

Abstract

This study aims to determine the pH quality and organoleptic quality (color, aroma, taste and texture) of broiler chicken meatballs with the addition of talas flour. This study used three treatment (10%,20%,30%) each repeated six time so that obtained. The designs used were Completely Randomized Design (CRD). The results showed that the addition of talas flour had a significant effect (P<0,01) on the colour, taste, texture and had no effect on the pH and aroma in meatball product.
Co-Authors Masyitah Masyitah