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All Journal MACROCEPHALON : Jurnal Ilmu Peternakan
Lunatri, Andi
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Agriculture, Biological Sciences & Forestry

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Pengaruh Substitusi Tepung Tapioka dengan Tepung Singkong (Manihot esculenta) terhadap Mutu Organoleptik Bakso Ayam Hendrik, Hendrik; Lunatri, Andi
MACROCEPHALON : Jurnal Ilmu Peternakan Vol 1 No 2 (2024): AGUSTUS 2024
Publisher : Fakultas Peternakan Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jmcp.v1i2.1418

Abstract

This study aimed to determine the effect of substituting tapioca flour with cassava flour on the organoleptic quality of chicken meatballs. The experiment was conducted using a Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications. The treatments were substitution levels of tapioca flour with cassava flour, namely A = 0% (control), B = 25%, C = 50%, D = 75%, and E = 100%. The parameters observed included organoleptic tests covering color, taste, aroma, and texture, which were evaluated by semi-trained panelists using a hedonic scale. The results showed that cassava flour substitution had a significant effect on the organoleptic quality of chicken meatballs. The treatment with a 50% substitution level (C) obtained the highest scores across all parameters, particularly in texture and chewiness, and was preferred compared to other treatments. Substitution levels above 75% tended to decrease the organoleptic quality, producing a coarser texture and a less desirable aroma. Therefore, the use of cassava flour as a tapioca substitute up to a level of 50% can be applied as an economical alternative raw material while maintaining the organoleptic quality of chicken meatballs.
Co-Authors Hendrik Hendrik