Penelitian ini dilatarbelakangi adanya kelemahan dari olahan nugget dikarenakan komposisi sayuran yang kurang.. Oleh sebab itu, sangat diperlukan pembaruan untuk digunakan dalam penambahan sayuran pada nugget ayam. Dilihat dari kandungan yang dimiliki oleh daun kelor rupanya sayuran ini sungguh mempunyai kemampuan yang ditambahkan pada produk olahan nugget. Penelitian ini memiliki tujuan untuk menganalisis pengaruh penambahan tepung daun kelor dalam pembuatan nugget ayam terhadap mutu organoleptik. Rancangan yang dipakai yaitu Rancangan Acak Lengkap (RAL) yang mencakup pada 4 perlakuan dan 4 ulangan. Perlakuan 1 = 100% adonan nugget ayam tanpa tepung daun kelor (kontrol), perlakuan 2 = penambahan 10% tepung daun kelor berdasarkan berat daging ayam, perlakuan 3 = penambahan 20% tepung daun kelor berdasarkan berat daging ayam, dan perlakuan 4 = penambahan 30% tepung daun kelor berdasarkan berat daging ayam. Parameter yang diteliti terdiri dari warna, aroma, rasa dan tekstur. Hasil penelitian menunjukkan bahwa peningkatan level daun kelor pada nugget ayam mengalami penurunan mutu organoleptik. Kesimpulan warna, aroma, rasa dan tekstur mengalami penurunan dengan penambahan 30% tepung daun kelor. Perlakuan yang terunggul dari mutu organoleptikyaitu pada perlakuan yang ditambahkan tepung daun kelor 10% (P1).
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan daun mayana (Solenostemon scutellarioides L) dalam perebusan daging sapi terhadap kualitas kimia. Materi yang digunakan adalah daging sapi dan daun mayana. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari P0 = Daging Sapi tanpa Daun Mayana, P1 = Daging Sapi 1 kg + Daun Mayana 100 g, P2 = Daging Sapi 1 kg + Daun Mayana 200g, P3 = 1 kg Daging Sapi + Daun Mayana 300 g. Variabel yang diukur meliputi kadar protein, kadar lemak, kolesterol dan nilai Thiobarbituric-Acid (TBA). Hasil penelitian penambahan daun mayana dalam perebusan daging sapi berpengaruh nyata (P<0.05) terhadap kadar protein, kadar lemak, kolesterol dan nilai Thiobarbituric-Acid (TBA). Disimpulkan bahwa penambahan daun mayana sebanyak 300g dalam perebusan daging sapi dapat meningkatkan kadar protein sebesar 38.04%, kadar lemak 2.79%, kolesterol 42.07% dan nilai Thiobarbituric-Acid (TBA) 2.71%. This research aims to determine the effect of added mayana leaves (Solenostemon scutellarioides L) in boiling proces on chemical quality of beef. The materials used were beef and mayana leaves. The study used a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatments consistedof P0 = Beef without Mayana Leaves, P1 = 1 kg Beef + 100 g Mayana Leaves, P2 = 1 kg Beef + 200 g Mayana Leaves, P3 = 1 kg Beef + 300 g Mayana Leaves. Variables measured included protein content, fat content, cholesterol and Thiobarbituric-Acid (TBA) value. The results of the study shows that the addition of mayana leaves in boiling beef had a significant effect (P<0.05) on protein content, fat content, cholesterol and the value of Thiobarbituric-Acid (TBA). Concluded that additional leaves mayana about 300 g in boiling beef can increase levels of a protein of 38.04%, the fat 2.79%, cholesterol 42.07% and the value of Thiobarbituric-Acid (TBA) 2.71%.
The aim of the study was to determine the characteristics of broiler chicken sausage given kepok banana hump flour (Musa Acuminata Balbisiana Colla) on amylose content, amylopectin content, elasticity, color, taste and aroma of broiler chicken sausage. This study use dan experimental method with a completely randomized design (CRD) consisting of 5 treatments consisted of (P0=20% tapioca flour + 0% kepok banana weevil flour, P1=15% tapioca flour + 5% kepok banana hump flour, P2=10% tapioca flour + 10% kepok banana weevil flour, P3= 5% tapioca flour +15% kepok banana hump flour, P4= 0% tapioka flour + 20% kepok banana hump flour). The results showed that the substitution of kepok banana hump flour whit tapioca flour affected the amylose, amylopectin, elasticity ( P<0,05) and color, teste, aroma P<0,05) levels in broiler chicken sausage. The highest amylose was added to the substitution of P0 banana hump flour, the highest amylopectin was substitution to P2 banana hump flour and the highest elasticity was P2. The highest sausage color was P0 (brighter red than the typical sausage color), the taste of broiler chicken sausage was highest favored by the substitution of P2 while the sausage aroma was highest at P4 (unscented). It was concluded, kepok banana hump flour substitution tapioka flour in the manufacture of duck sausage and as much as 5% substitution of kepok banana hump flour which combined 15% flour tapioka is choice which could applied Penelitian bertujuan untuk mengetahui karakteristik sosis daging ayam broiler yang diberikan tepung bonggol (Musa acuminata balbisiana colla) terhadap kadar amilosa, kadar amilopektin, kekenyalan, warna rasa dan aroma sosis ayam broiler. Penelitian menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan 4 ulangan. Perlakuan terdiri dari (P0= 20% Tepung tapioka + 0% Tepung bonggol pisang kepok, P1= 15% Tepung tapioka + 5% Tepung bonggol pisang kepok, P2= 10% Tepung tapioka + 10% Tepung bonggol pisang kepok, P3= 5% Tepung tapioka + 15% Tepung bonggol pisang kepok, P4= Tepung tapioka 0% + 20% tepung bonggol pisang kepok). Hasil penelitian, substitusi tepung bonggol pisang kepok terhadap tepung tapioka mempengaruhi kadar amilosa, amilopektin, kekenyalan (P<0,05) dan warna, rasa, aroma (P<0,05) terhadap sosis ayam. Amilosa tertinggi pada substitusi P0 tepung bonggol pisang kepok, amilopektin tertinggi pada substitusi P2 tepung bonggol pisang kapok dan kekenyalan tertinggi pada P2. Warna sosis tertinggi P0 (merah lebih cerah dari warna khas sosis), rasa sosis ayam broiler sangat disukai pada substitusi P0 sedangkan aroma sosis tertinggi pada P4 (tidak beraroma). disimpulkan, tepung bonggol pisang kapok menstitusi tepung tapioka didalam pembuatan sosis daging ayam broiler dan substitusi sebanyak 5% tepung bonggol pisang kepok yang dikombinasikan 15% tepung tapioka merupakan pilihan yang dapat diaplikasikan.
This reseach aims to examine the effect of using rosella flour (Hibiscus sabdariffa Linn) on the chemical and organoleptic qualities of pork jerky. The materials used consist of pork, rosella flour and kitchen spices (garlic, onion, coriander, pepper, ginger, cumin, galangal, salt, brown sugar, granulated sugar and tamarind). The experimental design applied was completely randomized design (CRD) with 4 treatments and 3 replications.The treatments consisted of R0= without rosella flour, R1= 5% rosella flour, R2= 10% rosella flour and R3= 15% rosella flour. Parameters observed included color, taste and fat oxidation. The result of statistical analysis showed that the use of rosella flour in pork jerky had a very significant effect (P<0.01) on taste scores and fat oxidation but no significant effect (P>0.05) on color scores. It can be concluded that the use of rosella flour can increase the score of taste and fat oxidation while the color score of pork jerky does not change. The highest taste score at the 15% level and the lowest fat oxidation value at the 5% level.
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