Open AccessPENGARUH PENGGUNAAN BAHAN PENGISI (FILLER) TEPUNG KELADI (Colocasia esculenta) PADA PEMBUATAN NUGGET AYAM TERHADAP UJI ORGANOLEPTIK
Author(s) -
Suartini Suartini,
Aloysia Tenny Damayanti Indriastuti,
Heny V Saiya
Publication year - 2018
Publication title -
musamus journal of livestock science
Language(s) - English
Resource type - Journals
eISSN - 2685-3981
pISSN - 2685-3558
DOI - 10.35724/mjls.v0i0.1638
Subject(s) - colocasia esculenta , food science , aroma , flavour , filler (materials) , wheat flour , biology , materials science , horticulture , composite material
The objective of this study was to the effect as filler of chicken nugget on organoleptik or hedonik test. This research was conducted in the laboratory of animal sains in MusamusUniversity, Merauke. This study used a Randomized Complete Design Method (RAL) by using the 3 treatments and 3 replicates. The treatment combit A1 (10,5% wheat flour : 4,5% taro flour), A2 (7,5% wheat flour : 7,5% taro flour), A3 (4,5% wheat flour : 10,5% taro flour). The parameters were observed in this study consists colour, aroma, texture, flavour. The result showed that treatment A1 more preferable onflavour and texture.