Open AccessPengaruh pemberian tepung biji nangka sebagai bahan pengisi terhadap kualitas bakso daging itik petelur afkir
Author(s) -
Feri Fariadin,
Permata Ika Hidayati,
Dyah Lestari Yulianti
Publication year - 2018
Publication title -
jurnal sains peternakan/jurnal sains peternakan
Language(s) - English
Resource type - Journals
eISSN - 2579-4450
pISSN - 2355-7338
DOI - 10.21067/jsp.v6i01.2692
Subject(s) - aroma , organoleptic , food science , mathematics , starch , completely randomized design , chemistry , statistics
This research to know the effect of the use of jackfruit seed flour as a filler material to the quality of laying duck meatballs. The material used in this study were jackfruit flour 0% (P0), 5% (P1), 10% (P2), 15% (P3) and 20% (P4) This method uses Group Random Design (RAL) with four repetitions. Using single variance analysis data. The results of the organoleptic test and cooking shrinking showed that in the treatment of P0 and P1 with the seed starch level of 0-5% jackfruit there was a very real effect (P <0.01). While on P2, P3 and P4 do not influence good elasticity, aroma, taste, color, and texture. This is why the more the addition of starch level will decrease. Suggested in the process of making meatballs duck meat using 95% tapioca starch with 5% starch seed jackfruit