KOMBINASI PISANG LOWE (Musa ssp) DENGAN DAGING SAPI DALAM PEMBUATAN NUGGET SEBAGAI UPAYA DIVERSIFIKASI PANGAN LOKAL
This study aims to find out the organoleptic test of banana lowe combination with beef and the effect of steam duration in nugget making. The research data analysis was designed with Completely Randomized Design with 2 factors: 1) Material Combination Factor (N): N1 = 75 gr lowe banana + 25 gr of be...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2018-03-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | http://journal.trunojoyo.ac.id/agrointek/article/view/3028 |
| Summary: | This study aims to find out the organoleptic test of banana lowe combination with beef and the effect of steam duration in nugget making. The research data analysis was designed with Completely Randomized Design with 2 factors: 1) Material Combination Factor (N): N1 = 75 gr lowe banana + 25 gr of beef; N2 = 50 gr banana lowe + 50 gr beef; N3 = 25 gr banana lowe + 75 gr of beef, and steaming duration (P): P1 = with steaming duration for 15 minutes; P2 = with a steaming duration of 20 minutes; P3 = with a steaming duration of 25 minutes. The best treatment based on a panelist assessment is a 50 gr banana lowe treatment combined with 50 grams of beef and a steaming duration of 25 minutes. Where this nugget has a value of 3.65 aroma rounded to 4 (quite like) and texture value 3.40 (less smooth). |
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| ISSN: | 1907-8056 2527-5410 |