Open AccessKualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka
Author(s) -
Bulkaini Bulkaini,
Djoko Kisworo,
Sukirno Sukirno,
Rani Wulandani,
Maskur Maskur
Publication year - 2020
Publication title -
jurnal ilmu dan teknologi peternakan indonesia
Language(s) - English
Resource type - Journals
eISSN - 2656-4645
pISSN - 2460-6669
DOI - 10.29303/jitpi.v5i2.62
Subject(s) - food science , completely randomized design , mathematics , chemistry , statistics
The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.