schliessen

Filtern

 

Bibliotheken

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).... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 July 2017, Vol.12(1), pp.39-46
Main Author: Djalal Rosyidi
Other Authors: Yudha Wirawan , Eny Sri Widyastuti
Format: Electronic Article Electronic Article
Language: ind
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2017.012.01.6
Zum Text:
SendSend as email Add to Book BagAdd to Book Bag
Staff View
recordid: doaj_soai_doaj_org_article_9bd6737d426c438db1f7b70f7b962836
title: Effect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs
format: Article
creator:
  • Djalal Rosyidi
  • Yudha Wirawan
  • Eny Sri Widyastuti
subjects:
  • Durian Seed Starch
  • Chicken Meat Balls
  • Chemical Qualities
  • Organolepti Properti
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 July 2017, Vol.12(1), pp.39-46
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
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2017.012.01.6
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


@attributes
ID1738170874
RANK0.07
NO1
SEARCH_ENGINEprimo_central_multiple_fe
SEARCH_ENGINE_TYPEPrimo Central Search Engine
LOCALfalse
PrimoNMBib
record
control
sourcerecordidoai_doaj_org_article_9bd6737d426c438db1f7b70f7b962836
sourceiddoaj_s
recordidTN_doaj_soai_doaj_org_article_9bd6737d426c438db1f7b70f7b962836
sourcesystemOther
dbidDOA
display
typearticle
titleEffect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs
creatorDjalal Rosyidi ; Yudha Wirawan ; Eny Sri Widyastuti
ispartofJurnal Ilmu dan Teknologi Hasil Ternak, 01 July 2017, Vol.12(1), pp.39-46
identifier
subjectDurian Seed Starch ; Chicken Meat Balls ; Chemical Qualities ; Organolepti Properti
descriptionThis 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%.
languageind
oafree_for_read
sourceDirectory of Open Access Journals (DOAJ)
version4
lds50peer_reviewed
links
openurl$$Topenurl_article
openurlfulltext$$Topenurlfull_article
linktorsrc$$Uhttps://doaj.org/article/9bd6737d426c438db1f7b70f7b962836$$EView_full_text_in_DOAJ
search
creatorcontrib
0Djalal Rosyidi
1Yudha Wirawan
2Eny Sri Widyastuti
titleEffect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs
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%.

subject
0Durian Seed Starch
1Chicken Meat Balls
2Chemical Qualities
3Organolepti Properti
general
0Indonesian
1University of Brawijaya
210.21776/ub.jitek.2017.012.01.6
3Directory of Open Access Journals (DOAJ)
sourceiddoaj_s
recordiddoaj_soai_doaj_org_article_9bd6737d426c438db1f7b70f7b962836
issn
01978-0303
119780303
22338-1620
323381620
rsrctypearticle
creationdate2017
addtitleJurnal Ilmu dan Teknologi Hasil Ternak
searchscope
0doaj_full
1doaj1
scope
0doaj_full
1doaj1
lsr45$$EView_full_text_in_DOAJ
tmp01Directory of Open Access Journals (DOAJ)
tmp02DOA
startdate20170701
enddate20170701
lsr40Jurnal Ilmu dan Teknologi Hasil Ternak, 01 July 2017, Vol.12 (1), pp.39-46
doi10.21776/ub.jitek.2017.012.01.6
citationpf 39 pt 46 vol 12 issue 1
sort
titleEffect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs
authorDjalal Rosyidi ; Yudha Wirawan ; Eny Sri Widyastuti
creationdate20170701
lso0120170701
facets
frbrgroupid6441923025983051885
frbrtype5
newrecords20190714
languageind
topic
0Durian Seed Starch
1Chicken Meat Balls
2Chemical Qualities
3Organolepti Properti
collectionDirectory of Open Access Journals (DOAJ)
prefilterarticles
rsrctypearticles
creatorcontrib
0Djalal Rosyidi
1Yudha Wirawan
2Eny Sri Widyastuti
jtitleJurnal Ilmu dan Teknologi Hasil Ternak
creationdate2017
toplevelpeer_reviewed
delivery
delcategoryRemote Search Resource
fulltextfulltext_linktorsrc
addata
au
0Djalal Rosyidi
1Yudha Wirawan
2Eny Sri Widyastuti
atitleEffect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs
jtitleJurnal Ilmu dan Teknologi Hasil Ternak
risdate20170701
volume12
issue1
spage39
epage46
pages39-46
issn1978-0303
eissn2338-1620
formatjournal
genrearticle
ristypeJOUR
abstract

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%.

pubUniversity of Brawijaya
doi10.21776/ub.jitek.2017.012.01.6
urlhttps://doaj.org/article/9bd6737d426c438db1f7b70f7b962836
oafree_for_read
date2017-07-01