Open AccessSIFAT ORGANOLEPTIK BURGER AYAM DENGAN METODE MEMASAK YANG BERBEDA
Author(s) -
Ratnasari Lumbong,
R. M. Tinangon,
Merri Diana Rotinsulu,
Jerry A.D. Kalele
Publication year - 2017
Publication title -
zootec/jurnal zootek
Language(s) - English
Resource type - Journals
eISSN - 2615-8698
pISSN - 0852-2626
DOI - 10.35792/zot.37.2.2017.16000
Subject(s) - aroma , steaming , tenderness , food science , organoleptic , taste , mathematics , cooking methods , completely randomized design , texture (cosmology) , chemistry , artificial intelligence , computer science , statistics , image (mathematics)
THE ORGANOLEPTIC CHARACTERISTIC OF CHICKEN BURGER WITH DIFFERENT COOKING METHODS. The objective of this study was to evaluate the effect of different cooking method on the characteristics of color, aroma, texture, tenderness and taste of chicken burger. Research was applied using completely randomized design with three treatments involving hedonic scale and forty replications using panelist as follows: Steaming (R1), Frying (R2), Baking (R3). Results showed that these three treatments affected significantly on color. (P<0.01), texture and tenderness (P<0.05). However, these treatments did not significantly affect on aroma and taste. Therefore, this research can be concluded that chicken burger cooked by baking method was mostly preferred by the panellist. Keywords: Chicken Burger, Steaming, Frying, Baking.