ZOOTEC
Vol 40, No 2 (2020)

KUALITAS ILABULO MENGGUNAKAN TEPUNG SAGU DENGAN LEVEL YANG BERBEDA

Nupulo, Nindi (Unknown)
Kalele, J.A.D. (Unknown)
Sembor, S.M. (Unknown)
Lontaan, N.N (Unknown)

Article Info

Publish Date
31 Jul 2020

Abstract

THE QUALITY OF ILABULO USES SAGO FLOUR WITH DIFFERENT LEVELS. The study aims to evaluate the use of native chicken and starch   on   physical   and   organoleptic of ilabulo foods. This study was conducted using a complete random design (CRD), with four treatments: p1 (50 grams) p2 (100 grams) p3 (150 grams) p4 (200 grams) and five replication. Data was analyzed using anova (analysis of variance). Based on the results of data analysis that the variable of water holding capacity, moisture, flavor and taste showed non-significant differences while pH, the color, texture showed significant differences. It can be concluded that the use native chicken meat and sago flour of 100-200 grams to ilabulo food could be accepted by panelist.Keywords: native chicken, sago, ilabulo

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Journal Info
ZOOTEC
Website

Abbrev

zootek

Publisher

Universitas Sam Ratulangi

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

Description

Zootec is a scientific periodical journal published by the Faculty of Animal Sciences, Sam Ratulangi University in 1995 with the print ISSN number 0852 – 2626. The focus of articles on Animal Sciences includes 1. livestock production, 2. Animal Feed and Nutrition, 3. Livestock Socio-Economics, 4. ...