APLIKASI KARAGINAN PADA BAKSO DAGING SAPI SEBAGAI PENGGANTI BORAKS(KAJIAN KONSENTRASI KARAGINAN DAN PROPORSI TEPUNG)

Tri Astutik H, Rr. Irma (2008) APLIKASI KARAGINAN PADA BAKSO DAGING SAPI SEBAGAI PENGGANTI BORAKS(KAJIAN KONSENTRASI KARAGINAN DAN PROPORSI TEPUNG). Other thesis, University of Muhammadiyah Malang.

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Abstract

Meat ball is one of most favorite food by many people include children, adult and old man. It has a nice taste and many nutrient. Making high quality meat ball was needed good produce way, include material process and proportion. This research uses material of gel maker from carrageenan, tapioca flour and wheat flour, priority at meat ball texture was resulted. As comparison used borax as addition material in making meat ball, borax that has been used many as preservative material at once as elastic maker. The objective of this research was to know interaction between carrageenan concentration and flour proportion toward quality of cow meat ball. The research was conducted in the Laboratory of Agriculture Produce Technology, Muhammadiyah University of Malang on April – Juni 2008. This research was conducted uses Group Random Design (RAK) with two factors arranged as factorial with three times repetation. Carrageenan concentration 0 %- 0,5 % and flour proportion (tapioca flour : wheat flour) 260gr:0gr - 220gr:40gr. Parameter of the research include: water rate, protein rate, fat rate, dust rate and texture rate. Treatment of carrageenan concentration and flour proportion indicated that there was interaction toward content of protein rate and fat rate. But, separately treatment of carrageenan concentration shows the real effect toward water rate, texture, dust rate, taste organoleptik test, smell, vision and texture, whereas treatment of flour proportion indicated real effect toward water rate, texture rate, organoleptik test of smell and vision. Treatment had good quality was at treatment carrageenan 0,25% and tapioca 220gr : wheat 40gr with water rate 68,35%, protein 10,45%, fat 0,30%, texture 46,55 N/cm2, dust rate 1,62%, and also organoleptik test at taste score 3,44 (delicious), smell score 4,11 (nice of meat special), vision score 4,50 (soft circle) and elasticity 4,50 (very soft elastic).

Item Type: Thesis (Other)
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology
Depositing User: Rayi Tegar Pamungkas
Date Deposited: 12 Jun 2012 02:51
Last Modified: 12 Jun 2012 02:51
URI: http://eprints.umm.ac.id/id/eprint/7201

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