Meat Paste Quality from Different Starch Source
The aimed of this research was to determine meat paste quality from different starch source, toward the physical, chemical and organoleptic properties. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic. The experiment design used was Complete Randomize Nest...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2017-02-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/218 |
| _version_ | 1818112624447979520 |
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| author | Fajar Firdaus Agus Susilo Masdiana Chendrakasih Padaga |
| author_facet | Fajar Firdaus Agus Susilo Masdiana Chendrakasih Padaga |
| author_sort | Fajar Firdaus |
| collection | DOAJ |
| description | The aimed of this research was to determine meat paste quality from different starch source, toward the physical, chemical and organoleptic properties. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic. The experiment design used was Complete Randomize Nested. Meat broth was supplemented with tapioca starch, gaplek starch, and sweet potato starch in different concentration. Analized amino acid profiles to the best result from the experiment. The different starch source with different concentration gave significantly different to the quality of the meat paste based on starch properties content, viscosity, and gave highly significant effect on color, flavor, and taste. The best quality meat paste was obtained from sweet potato starch. |
| first_indexed | 2024-12-11T03:21:54Z |
| format | Article |
| id | doaj.art-9ca1b1946ebf4e0fb91098456bc5ee56 |
| institution | Directory Open Access Journal |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| last_indexed | 2024-12-11T03:21:54Z |
| publishDate | 2017-02-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj.art-9ca1b1946ebf4e0fb91098456bc5ee562022-12-22T01:22:37ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202017-02-0111182110.21776/ub.jitek.2016.011.01.2201Meat Paste Quality from Different Starch SourceFajar Firdaus0Agus Susilo1Masdiana Chendrakasih Padaga2Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaTeknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaTeknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaThe aimed of this research was to determine meat paste quality from different starch source, toward the physical, chemical and organoleptic properties. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic. The experiment design used was Complete Randomize Nested. Meat broth was supplemented with tapioca starch, gaplek starch, and sweet potato starch in different concentration. Analized amino acid profiles to the best result from the experiment. The different starch source with different concentration gave significantly different to the quality of the meat paste based on starch properties content, viscosity, and gave highly significant effect on color, flavor, and taste. The best quality meat paste was obtained from sweet potato starch.http://jitek.ub.ac.id/index.php/jitek/article/view/218Meat pastesource pastequality |
| spellingShingle | Fajar Firdaus Agus Susilo Masdiana Chendrakasih Padaga Meat Paste Quality from Different Starch Source Jurnal Ilmu dan Teknologi Hasil Ternak Meat paste source paste quality |
| title | Meat Paste Quality from Different Starch Source |
| title_full | Meat Paste Quality from Different Starch Source |
| title_fullStr | Meat Paste Quality from Different Starch Source |
| title_full_unstemmed | Meat Paste Quality from Different Starch Source |
| title_short | Meat Paste Quality from Different Starch Source |
| title_sort | meat paste quality from different starch source |
| topic | Meat paste source paste quality |
| url | http://jitek.ub.ac.id/index.php/jitek/article/view/218 |
| work_keys_str_mv | AT fajarfirdaus meatpastequalityfromdifferentstarchsource AT agussusilo meatpastequalityfromdifferentstarchsource AT masdianachendrakasihpadaga meatpastequalityfromdifferentstarchsource |