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All Journal JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Jurnal Pendidikan Ilmu Pengetahuan Sosial (JPIPS) Agrienvi : Jurnal Ilmu Pertanian ZIRAA'AH MAJALAH ILMIAH PERTANIAN Edunomics Journal Pengabdian Kampus: Jurnal Informasi Kegiatan Pengabdian Pada Masyarakat Jurnal Kaharati Jurnal Ilmiah Ilmu-Ilmu Peternakan
Maria Haryulin Astuti
Universitas Palangka Raya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Public Health Social Sciences Veterinary Other

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Journal : ZIRAA'AH MAJALAH ILMIAH PERTANIAN

 1 
SIFAT KIMIA DAN ORGANOLEPTIK BAKSO DAGING KERBAU DENGAN PENAMBAHAN TEPUNG TALAS LOKAL PADA LEVEL BERBEDA Ria Anjalani; Maria Haryulin Astuti; Febriana Dewi Pertiwi
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 45, No 1 (2020)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v45i1.2475

Abstract

This study aimed to find out the effect of adding local taro flour at different levels on the chemical and organoleptik properties of buffalo meatballs. This study used a Completely Randomized Design with 5 treatments and 4 replications for each treatment i.e. P0 (100% tapioca flour), P1 (87,5% tapioca flour and 12,5% taro flour), P2 (75% tapioca flour and 25% taro flour), P3 (62,5% tapioca flour and 37,5% taro flour), and P4 (50% tapioca flour and 50% taro flour). Chemical properties of buffalo meatballs were analyzed with variance analysis and further results were evaluated by Tukey Test. Organoleptic properties of buffalo meatballs were analyzed non parametrically by Friedman Test. The difference percentage of taro flour showed a significant different on dry matter and protein content of buffalo meatballs (P<0.05). However, it showed a non significant difference on fat content  of buffalo meatballs (P>0.05). The difference percentage of taro flour also showed a non significant difference on organoleptic properties of buffalo meatballs (P>0.05). The best of dry matter, protein, and fat content were obtained in P0 and P2  at 30.51%; 9.08%; and 1.13%, respectively. Color, taste, and flavor of meatballs were preferred by panelists in P0. Texture and elasticity of meatballs were preferred by panelists in P1.
Co-Authors Andrie Elia Baboe, Kuwing Febriana Dewi Pertiwi Fendy Hariatama Ici Piter Kulu Lisnawaty Silitonga Nyahu Rumbang Paulini Paulini Paulini Ria Anjalani Rinto Alexandro Rts. Sherly Dwijayanti Satrio Wibowo Siti Ma'rifah Susi Kresnatita Thea Farina Yusanti Waluwandja