CD Skripsi

Pengaruh Penambahan Buah Nanas Terhadap Kualitas Kimia Dan Sensori Bakso Daging Ayam Kampung

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ABSTRACT
The purpose of this study was to get best formulation of domestic chicken
meat and pineapple puree in making meatballs. This research used an
experimental method by using a completely randomized design (RAL) with five
treatments and three replication. The treatments were AN1 (chicken meat and
pineapple puree 100:0), AN2 (chicken meat and pineapple puree 95:5), AN3
(chicken meat and pineapple puree 90:10), AN4 (chicken meat and pineapple
puree 85:15), AN5 (chicken meat and pineapple puree 80:20). Data were
statistically analyzed using Analysis of Variance (ANOVA) and Duncan’s New
Multiple Range Test (DNMRT) at 5% level. Parameters observed were moisture
content, ash content, protein content, fat content, crude fiber content, and sensory
test. Result of the research showed that addition of pineapple puree to the
domestic chicken meatballs significally affected to moisture content, ash content,
protein content, fat content,crude fiber content, as well sensory test. Based on this
research the best treatment was meatball chicken meat and pineapple puree (95:5)
which had 52.15% of moisture content, 0.85% of ash content, 13.67% of protein
content, 9.22% of fat content, 0.030% of crude fiber content. Result of the
sensory test were descriptively gray, chicken meat flavor, chicken meat taste,
chewy and tender. Result of the hedonic test on color, aroma, taste, chewiness,
tenderness and overall assessment were liked by panelists.
Keywords: Chicken meat, pineapple puree, meatball.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0021)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2020

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0021)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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