PENGARUH PENAMBAHAN FINE BRAN SEBAGAI FILLER (bahan pengisi) DALAM PEMBUATAN CHICKEN NUGGET TERHADAP KADAR PROTEIN DAN TEKSTUR

Khoirul M, Didik (2008) PENGARUH PENAMBAHAN FINE BRAN SEBAGAI FILLER (bahan pengisi) DALAM PEMBUATAN CHICKEN NUGGET TERHADAP KADAR PROTEIN DAN TEKSTUR. Other thesis, University of Muhammadiyah Malang.

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Abstract

Educate Koirul Muntaha, 2008 " Influence Of Addition Of Fine Bran As Filler ( filler materials ) In Making Of Chicken Nugget To Rate Protein And of Tekstur". This research is executed to start December month 2007 until January 2008 in the laboratory Processing Of Inwrought Food of Fapetrik UMM. Target of this research to know influence of addition of bran fine upon which filler to protein rate and of tekstur nuggets chicken. Result of from this research expected can diversify product result of ranch and expected can give discourse and information to society about process of chicken nugget with usage of bran fine and also become consideration for furthermore research so that chicken nugget can become product of process which is good to be, reached, and also accepted by consumer. Result of research show average protein rate of nugget chicken with addition of Fine bran range from 24 - 24.43 %, the average higher compared to protein rate of nugget chicken without addition of Fine bran ( T0) that is equal to 21 gratuity/ %. This matter indicate that addition of Fine bran can boost up protein rate which consist in chicken nugget and result of manner analysis show addition of Fine Bran at chicken nugget have an effect on reality ( P<0,05) to protein rate and to as well as Pursuant to result of variant analysis indicate that addition of Fine bran at making of chicken nugget don’t have an effect on reality ( P>0,05) to chicken nugget tekstur . This matter caused by percentage of addition of used Fine bran too high with difference 12.5 % to each every treatment, So that research for tekstur needn't be continued with test of BNT. Conclusion of this research that addition of Fine Bran at making of Chicken nugget improve protein rate, but don't influence chicken nugget tekstur. Addition of Bran fine to yield the quality of good Chicken nugget equal to 50 %.

Item Type: Thesis (Other)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Animal Industrial Technology
Depositing User: Anggit Aldila
Date Deposited: 14 May 2012 03:06
Last Modified: 14 May 2012 03:06
URI: http://eprints.umm.ac.id/id/eprint/5097

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