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All Journal Jurnal Nukleus Peternakan
Gemini E.M. Malelak
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary

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KUALITAS KIMIA DAN ORGANOLEPTIK SOSIS DARAH TRADISIONAL (TA’BU) KAMBINGYANG DIBERI TAMBAHANPASTA ASAM TAMARIN(Tamarindus indica L.) (Chemical and organoleptik quality of traditional bloodsausages (ta'bu) added tamarind acid paste (Tamarindus indica L.) Selviana M. Da Costa; Gemini E.M. Malelak; Pieter R. Kale
JURNAL NUKLEUS PETERNAKAN Vol 8 No 2 (2021): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v8i2.4228

Abstract

This study aimed to determine the chemical and organoleptic quality of traditional blood sausage (Ta'bu) that added tamarind acid paste(Tamarindus indica L.) with different level. The materials used were goat blood, mutton, goat abdominal fat, goat liver, grated coconut, black rice flour, tamarind paste, salt, and herbs. Completely randomized design (CRD) 4x3 was used in this experiment. The four treatments consisted of P0; without tamarind paste, P1; tamarind paste 2%, P2; tamarind paste 4% and P3; tamarind paste 6%. The variables measured were content of water, fat, protein, crude fiber, cholesterol, and color, aroma, taste, and texture. Data were analyzed using Kruskal-Wallis ANOVA and non-parametric Kruskal-Wallis. The results showed that the addition of tamarind paste caused the water and fiber content to increase, while the fat and cholesterol content decreased (P<0.01), the texture was moderate to fine and the color varied from light brown to red-brown (P<0.05). The lowest fat and cholesterol content were 13.70% and 83.28% respectively at P3 (6%), and dark brown in colour with texture medium – smooth, or the same as the control. The results of this study concluded that the best addition of tamarind paste was at the 6% level.
PENGGUNAAN TEPUNG TALAS SEBAGAI SUBSTITUSI TEPUNG TAPIOKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BAKSO DOMBA (Using of taro flour as a substitute of tapioca flour on physicochemistryl and organoleptic characteristics of lamb meatballs) Chinta R. L. Nubatonis; Gemini E.M. Malelak; Heri Armadianto; Tri R. Zainal; Pieter Rihi Kale
JURNAL NUKLEUS PETERNAKAN Vol 9 No 2 (2022): Desember
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v9i2.8363

Abstract

Lamb meatballs are rarely found in the market, because lamb meat has a distinctive aroma. One way to reduce the distinctive aroma of lamb meatballs is to use various types of flour in combination with tapioca flour. The purpose of this study was to determine the quality of meatballs processed from lamb and given taro flour as a substitute for tapioca flour. A completely randomized design (CRD) 5 x 4 was used in this experiment. The five treatments used were: T0 = no taro flour (control); T25=25% taro flour 25%; T50 = 50% taro flour; T75 = 75% taro flour; T100 = 100% taro flour, and each unit was tested four times. Parameters measured were: pH, water holding capacity (WHC), cooking loss, water and fat content, aroma, color, elasticity and taste. The parametric data was analyzed using ANOVA, while the nonparametric data was analyzed using the Kruskal-Wallis test. The statistical analysis result showed that a balanced mixture of tapioca and taro (50%) caused a decrease in pH (P<0.01). The higher the percentage of taro to substitute tapioca, caused a decrease in WHC and an increase in cooking loss (P<0.05), decreased water content, increased fat content (P<0.01), but did not affect aroma, color, elasticity and taste (P>0.05). The results of this study concluded that the use of taro flour as a substitute for tapioca flour in processing lamb meatballs do not change the organoleptic value of meatballs. Taro flour can be used to replace tapioca flour in processing lamb meatballs as much as 50%.
Co-Authors Chinta R. L. Nubatonis Heri Armadianto Pieter R. Kale Pieter Rihi Kale Selviana M. Da Costa Tri R. Zainal