KARAKTERISTIK FISIK DAN HEDONIK BAKSO DAGING AYAM DENGAN PENAMBAHAN TEPUNG PORANG (Amorphophallus Oncophllus Blume)
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Institusion
Universitas Muhammadiyah Gorontalo
Author
Lufiana, Bela
Subject
S Agriculture (General)
Datestamp
2023-10-26 02:07:55
Abstract :
The research aims to observe the effect of addition porang glucomannan on physical and hedonic characteristics chicken meatballs. The research was done using an experimental method using Completely Randomized Design of the proportion tapioca flour : porang flour. (T0= 100% tapioca flour: 0% porang flour; T1= 75% tapioca : 25% porang flour; T2= 50% tapioca flour: 50% porang flour and T3= 25% tapioca flour : 75% porang flour). The data was statistically analyzed using analysis of variance (ANOVA) and further processed with Duncan?s Multiple Range Test (DMRT). Hedonic tests for colour, taste, aroma and texture preference were also done using qualitative tests (scores. The value of Water Holding Capacity, pH and yield gave a significant value (P<0,01) between treatment. The higher the use of proportion porang flour, the higher the Water Holding Capacity, pH and yield value. The use of glucomannan porang resulted in good physical characteristics of chicken meatballs and hedonic characteristics, the T2 treatment (50% tapioca flour proportions: 50% purang flour) was the treatment that was preferred by the panelists.
The research aims to observe the effect of addition porang glucomannan on physical and hedonic characteristics chicken meatballs. The research was done using an experimental method using Completely Randomized Design of the proportion tapioca flour : porang flour. (T0= 100% tapioca flour: 0% porang flour; T1= 75% tapioca : 25% porang flour; T2= 50% tapioca flour: 50% porang flour and T3= 25% tapioca flour : 75% porang flour). The data was statistically analyzed using analysis of variance (ANOVA) and further processed with Duncan?s Multiple Range Test (DMRT). Hedonic tests for colour, taste, aroma and texture preference were also done using qualitative tests (scores. The value of Water Holding Capacity, pH and yield gave a significant value (P<0,01) between treatment. The higher the use of proportion porang flour, the higher the Water Holding Capacity, pH and yield value. The use of glucomannan porang resulted in good physical characteristics of chicken meatballs and hedonic characteristics, the T2 treatment (50% tapioca flour proportions: 50% purang flour) was the treatment that was preferred by the panelists.
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