Effect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs
This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste)....
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2017-07-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/266 |
| _version_ | 1811298560267780096 |
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| author | Djalal Rosyidi Yudha Wirawan Eny Sri Widyastuti |
| author_facet | Djalal Rosyidi Yudha Wirawan Eny Sri Widyastuti |
| author_sort | Djalal Rosyidi |
| collection | DOAJ |
| description | This research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect (P<0.05) on organoleptic properties (texture), but the addition of durian’s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian’s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian’s seed starch on chicken meat balls were 15%. |
| first_indexed | 2024-04-13T06:21:10Z |
| format | Article |
| id | doaj.art-9bd6737d426c438db1f7b70f7b962836 |
| institution | Directory Open Access Journal |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| last_indexed | 2024-04-13T06:21:10Z |
| publishDate | 2017-07-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj.art-9bd6737d426c438db1f7b70f7b9628362022-12-22T02:58:38ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202017-07-01121394610.21776/ub.jitek.2017.012.01.6239Effect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken MeatballsDjalal Rosyidi0Yudha Wirawan1Eny Sri Widyastuti2Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaBagian Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaTeknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaThis research was purposed to find out the effect of durian seed starch addition (DuriozibethinusMurr) on chemical qualities and organoleptic properties of chicken meat balls based on chemical qualities (water content, protein and fat content) and organoleptic properties (texture, smell and taste). The result showed that the treatment P0, P1, P2, P3 gave a very significantly affect (P<0.01) on chemical qualities (water content, protein content, and fat content), gave a significantly affect (P<0.05) on organoleptic properties (texture), but the addition of durian’s seed starch did not give significantly affect (P>0.05) on organoleptic properties (smell and taste). The best result was chicken meatballs made with addition of durian seed starch 15%, it has quality standart that suitable with SNI and acceptable for organoleptic properties. The conclusion of this research was addition of durian’s seed starch in chicken meatballs decreased water content, protein and fat content, also organoleptic properties. The optimum addition of durian’s seed starch on chicken meat balls were 15%.http://jitek.ub.ac.id/index.php/jitek/article/view/266Durian seed starchchicken meat ballschemical qualitiesorganolepti Properti |
| spellingShingle | Djalal Rosyidi Yudha Wirawan Eny Sri Widyastuti Effect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs Jurnal Ilmu dan Teknologi Hasil Ternak Durian seed starch chicken meat balls chemical qualities organolepti Properti |
| title | Effect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs |
| title_full | Effect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs |
| title_fullStr | Effect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs |
| title_full_unstemmed | Effect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs |
| title_short | Effect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs |
| title_sort | effect of durian seed starch addition duriozibethinusmurr on chemical qualities and organoleptic properties of chicken meatballs |
| topic | Durian seed starch chicken meat balls chemical qualities organolepti Properti |
| url | http://jitek.ub.ac.id/index.php/jitek/article/view/266 |
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