KARAKTERISTIK MUTU BAKSO BELUT (Monopterus albus) DENGAN VARIASI SUBSTITUSI TEMPE
Meatballs are a type of processed food made from chopped fresh meat, fillers, binders and spices. Besides beef, meatballs can also be made from eel meat because eel meat has a high enough protein. Tempe can be used as a substitute for eel meat because the price of tempe is more affordable and the pr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Unived Press
2020-05-01
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| Series: | Agritepa |
| Subjects: | |
| Online Access: | https://jurnal.unived.ac.id/index.php/agritepa/article/view/994 |
| _version_ | 1797334345023750144 |
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| author | Lina Widawati Novian Firnando Meirita Sari Darius Darius |
| author_facet | Lina Widawati Novian Firnando Meirita Sari Darius Darius |
| author_sort | Lina Widawati |
| collection | DOAJ |
| description | Meatballs are a type of processed food made from chopped fresh meat, fillers, binders and spices. Besides beef, meatballs can also be made from eel meat because eel meat has a high enough protein. Tempe can be used as a substitute for eel meat because the price of tempe is more affordable and the protein content is also quite high. The purpose of this study was to analyze the effect of the composition of eel and tempe on the protein and organoleptic content of eel meatballs. The results of the analysis showed that the more use of tempe composition, the meatball protein content increased by 19.27%. The results of organoleptic analysis of the color, taste, aroma and texture of meatballs with the treatment of eel and tempe composition showed significant differences. The more the use of tempe composition the assessment of color, taste, flavour and texture is decrease. The results of the average color oranoleptic are between 3,75 (likes) to 4,25 (likes), the average organoleptic taste is between 3,65 (likes) to 4,05 (likes), the average organoleptic flavour is between 3,35 (rather likes) to 4,30 (likes) and organoleptic texture averages between 3,65 (likes) to 4,20 (likes).
Kata Kunci : meatballs; eel meat; tempe |
| first_indexed | 2024-03-08T08:19:29Z |
| format | Article |
| id | doaj.art-92cb7cca1a36429f94d874e9c579ec04 |
| institution | Directory Open Access Journal |
| issn | 2407-1315 2722-1881 |
| language | English |
| last_indexed | 2024-03-08T08:19:29Z |
| publishDate | 2020-05-01 |
| publisher | Unived Press |
| record_format | Article |
| series | Agritepa |
| spelling | doaj.art-92cb7cca1a36429f94d874e9c579ec042024-02-02T06:27:35ZengUnived PressAgritepa2407-13152722-18812020-05-0171577810.37676/agritepa.v7i1.994994KARAKTERISTIK MUTU BAKSO BELUT (Monopterus albus) DENGAN VARIASI SUBSTITUSI TEMPELina Widawati0Novian Firnando1Meirita Sari2Darius Darius3Program Teknologi Pertanian, Fakultas Pertanian, Universitas Dehasen BengkuluProgram Studi Teknologi Pertanian, Fakultas Pertanian, Universitas Dehasen BengkuluProgram Studi Teknologi Pertanian, Fakultas Pertanian, Universitas Dehasen BengkuluProgram Studi Teknologi Pertanian, Fakultas Pertanian, Universitas Dehasen BengkuluMeatballs are a type of processed food made from chopped fresh meat, fillers, binders and spices. Besides beef, meatballs can also be made from eel meat because eel meat has a high enough protein. Tempe can be used as a substitute for eel meat because the price of tempe is more affordable and the protein content is also quite high. The purpose of this study was to analyze the effect of the composition of eel and tempe on the protein and organoleptic content of eel meatballs. The results of the analysis showed that the more use of tempe composition, the meatball protein content increased by 19.27%. The results of organoleptic analysis of the color, taste, aroma and texture of meatballs with the treatment of eel and tempe composition showed significant differences. The more the use of tempe composition the assessment of color, taste, flavour and texture is decrease. The results of the average color oranoleptic are between 3,75 (likes) to 4,25 (likes), the average organoleptic taste is between 3,65 (likes) to 4,05 (likes), the average organoleptic flavour is between 3,35 (rather likes) to 4,30 (likes) and organoleptic texture averages between 3,65 (likes) to 4,20 (likes). Kata Kunci : meatballs; eel meat; tempehttps://jurnal.unived.ac.id/index.php/agritepa/article/view/994meatballseel meattempe |
| spellingShingle | Lina Widawati Novian Firnando Meirita Sari Darius Darius KARAKTERISTIK MUTU BAKSO BELUT (Monopterus albus) DENGAN VARIASI SUBSTITUSI TEMPE Agritepa meatballs eel meat tempe |
| title | KARAKTERISTIK MUTU BAKSO BELUT (Monopterus albus) DENGAN VARIASI SUBSTITUSI TEMPE |
| title_full | KARAKTERISTIK MUTU BAKSO BELUT (Monopterus albus) DENGAN VARIASI SUBSTITUSI TEMPE |
| title_fullStr | KARAKTERISTIK MUTU BAKSO BELUT (Monopterus albus) DENGAN VARIASI SUBSTITUSI TEMPE |
| title_full_unstemmed | KARAKTERISTIK MUTU BAKSO BELUT (Monopterus albus) DENGAN VARIASI SUBSTITUSI TEMPE |
| title_short | KARAKTERISTIK MUTU BAKSO BELUT (Monopterus albus) DENGAN VARIASI SUBSTITUSI TEMPE |
| title_sort | karakteristik mutu bakso belut monopterus albus dengan variasi substitusi tempe |
| topic | meatballs eel meat tempe |
| url | https://jurnal.unived.ac.id/index.php/agritepa/article/view/994 |
| work_keys_str_mv | AT linawidawati karakteristikmutubaksobelutmonopterusalbusdenganvariasisubstitusitempe AT novianfirnando karakteristikmutubaksobelutmonopterusalbusdenganvariasisubstitusitempe AT meiritasari karakteristikmutubaksobelutmonopterusalbusdenganvariasisubstitusitempe AT dariusdarius karakteristikmutubaksobelutmonopterusalbusdenganvariasisubstitusitempe |