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Pengaruh penambahan tepung tapioka terhadap kualitas keripik bakso daging ayam dengan metode penggorengan vakum

This research was purposed to find out the effect of difference concentration of tapioca starch on quality chicken meatball chips with vacuum frying method based on chemical qualities (water content, water activities/Aw, protein and fat content), physical quality (breaking force and brightness) and... Full description

Journal Title: Jurnal Ilmu-Ilmu Peternakan 01 August 2011, Vol.21(2), pp.11-27
Main Author: Aris Sri Widati
Other Authors: Eny Sri Widyastuti , Rulita Rulita , Muhammad Sholehul Zenny
Format: Electronic Article Electronic Article
Language: English
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 0852-3681 ; E-ISSN: 2443-0765
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title: Pengaruh penambahan tepung tapioka terhadap kualitas keripik bakso daging ayam dengan metode penggorengan vakum
format: Article
creator:
  • Aris Sri Widati
  • Eny Sri Widyastuti
  • Rulita Rulita
  • Muhammad Sholehul Zenny
ispartof: Jurnal Ilmu-Ilmu Peternakan, 01 August 2011, Vol.21(2), pp.11-27
description: This research was purposed to find out the effect of difference concentration of tapioca starch on quality chicken meatball chips with vacuum frying method based on chemical qualities (water content, water activities/Aw, protein and fat content), physical quality (breaking force and brightness) and organoleptic properties (color, taste and crispness). The result showed that addition of tapioca gives a significant effect (P
language: eng
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 0852-3681 ; E-ISSN: 2443-0765
fulltext: fulltext_linktorsrc
issn:
  • 0852-3681
  • 08523681
  • 2443-0765
  • 24430765
url: Link


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titlePengaruh penambahan tepung tapioka terhadap kualitas keripik bakso daging ayam dengan metode penggorengan vakum
creatorAris Sri Widati ; Eny Sri Widyastuti ; Rulita Rulita ; Muhammad Sholehul Zenny
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descriptionThis research was purposed to find out the effect of difference concentration of tapioca starch on quality chicken meatball chips with vacuum frying method based on chemical qualities (water content, water activities/Aw, protein and fat content), physical quality (breaking force and brightness) and organoleptic properties (color, taste and crispness). The result showed that addition of tapioca gives a significant effect (P<0.05) on water content, Aw, taste and crispness, whereas protein, fat content, breaking force and brightness of chicken meatball chips very significant effect (P<0.01), but didn’t gave significant effect (P>0.05) on color. The best result was chicken meatball chips made with used of tapioca 30%, It has water content 4.16%;, Aw 0.42, protein 33.06% and fat content 31,39%; breaking force 5.43 N; brightness 51.3; color 6.64; taste 6.94; and crispness 6.74. The conclusion of this research was addition of tapioca in chicken meatball chips decreased water content, Aw, protein content, breaking force and increased fat content, brigtness and organoleptikproperties. The optimum addition of tapioca on chicken meatball chips were 30%. Keywords: tapioca, chicken meatballs chips, chemical qualities.
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titlePengaruh penambahan tepung tapioka terhadap kualitas keripik bakso daging ayam dengan metode penggorengan vakum
descriptionThis research was purposed to find out the effect of difference concentration of tapioca starch on quality chicken meatball chips with vacuum frying method based on chemical qualities (water content, water activities/Aw, protein and fat content), physical quality (breaking force and brightness) and organoleptic properties (color, taste and crispness). The result showed that addition of tapioca gives a significant effect (P<0.05) on water content, Aw, taste and crispness, whereas protein, fat content, breaking force and brightness of chicken meatball chips very significant effect (P<0.01), but didn’t gave significant effect (P>0.05) on color. The best result was chicken meatball chips made with used of tapioca 30%, It has water content 4.16%;, Aw 0.42, protein 33.06% and fat content 31,39%; breaking force 5.43 N; brightness 51.3; color 6.64; taste 6.94; and crispness 6.74. The conclusion of this research was addition of tapioca in chicken meatball chips decreased water content, Aw, protein content, breaking force and increased fat content, brigtness and organoleptikproperties. The optimum addition of tapioca on chicken meatball chips were 30%. Keywords: tapioca, chicken meatballs chips, chemical qualities.

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abstractThis research was purposed to find out the effect of difference concentration of tapioca starch on quality chicken meatball chips with vacuum frying method based on chemical qualities (water content, water activities/Aw, protein and fat content), physical quality (breaking force and brightness) and organoleptic properties (color, taste and crispness). The result showed that addition of tapioca gives a significant effect (P<0.05) on water content, Aw, taste and crispness, whereas protein, fat content, breaking force and brightness of chicken meatball chips very significant effect (P<0.01), but didn’t gave significant effect (P>0.05) on color. The best result was chicken meatball chips made with used of tapioca 30%, It has water content 4.16%;, Aw 0.42, protein 33.06% and fat content 31,39%; breaking force 5.43 N; brightness 51.3; color 6.64; taste 6.94; and crispness 6.74. The conclusion of this research was addition of tapioca in chicken meatball chips decreased water content, Aw, protein content, breaking force and increased fat content, brigtness and organoleptikproperties. The optimum addition of tapioca on chicken meatball chips were 30%. Keywords: tapioca, chicken meatballs chips, chemical qualities.

pubFakultas Peternakan Universitas Brawijaya
urlhttps://doaj.org/article/eb6f3189abd84de694735c1fc413a2db
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date2011-08-01