Image of PENGARUH PENAMBAHAN PUREE LABU SIAM (Sechium Edule Jacq Swartz.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BAKSO AYAM

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PENGARUH PENAMBAHAN PUREE LABU SIAM (Sechium Edule Jacq Swartz.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BAKSO AYAM

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The object of this research was to study effect of chayote puree addition on physicochemical characteristics of chicken meatballs. This research was carried out on 11th November until November 28th 2022 at the Chemical, Sensory, and Agricultural Product Proccesing Laboratory, Agricultural Product Technology Study Program, Departement of Agrictultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-factorial completely randomized design with six treatments of chayote puree addition (0%, 10%, 20%, 30%, 40%, 50%). Every treatment was repeated three times. Analyzed parameters included physical characteristics (texture and cooking loss), chemical characteristics (moisture content), and sensory characteristics using hedonic test (color, aroma, elasticity and taste). The results showed that addition of chayote puree had a significant effect on texture, cooking loss and water content. The hedonic test had the highest level of panelist preference in the 100% Chicken meat : 10% Chayote Puree treatment with a elasticity value of 3.48, color 3.63, taste 3.9, and texture 3.73. The value of water content in chicken meatballs with the addition of chayote puree that complied with SNI was found in treatments 0%, 10% and 20% with values of 66.63%, 66,72% and 69.11%.

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Inventory Code Barcode Call Number Location Status
2307004519T121554T1215542023Central Library (REFERENS)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1215542023
Publisher
Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwij.,
Collation
xv, 57 hlm.; Ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
641.307
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Makanan
Prodi Teknologi Hasil Pertanian
Specific Detail Info
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Statement of Responsibility
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