KRISDIANTI, REGINA INDAH (2024) Karakteristik Fisikokimia Dan Organoleptik Dendeng Restrukturisasi (Kajian Proporsi Jantung Pisang, Hati Ayam, Dan Konsentrasi Natrium Alginat). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Restructured jerky is an innovation of food processing by recombining small pieces of filler materials to create a jerky-like final product that is easy to be sliced and shaped. This study was to examine the effects of different amounts of chicken liver and banana blossom on the addition of alginate on chemical-physic characteristics (water, protein, fat, crude fiber, iron contents, and hardness) and organoleptic abilities (texture, color, taste, and aroma). This study used a Factorial Complete Randomized Design (FCRD). The first factorial treatments were the proportion of banana heart: chicken liver (80: 20, 70: 30, 60: 40) grams with the second factorial was addition of alginate concentration (0.5%; 1%; 1.5%). The statistics as have been analyzed by using an ANOVA and DMRT further analyses with a 95% confidence level. From the research results, it can be concluded that there is a significant interaction between the two factors affecting the parameters of the restructured jerky of banana blossom : chicken liver and the addition of alginate. The treatment of banana blossoms proportion : chicken liver (70: 30) grams and the addition of 0.5% alginate concentration is the best treatment that produced restructuring jerky with characteristics of water content (15,37%), protein content (28,12%), fat content (6,67%), crude fiber content (18,57%), iron content (8,79 mg / 100g), and hardness (1675,37), organoleptic test of blackish-brown color (2.16), slightly pleasant aroma (3.40), slightly savory taste (3.56), slightly chewy texture (3.52) and has a food fiber content value of 20.83%.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Regina Indah Krisdianti | ||||||||||||
| Date Deposited: | 31 May 2024 02:42 | ||||||||||||
| Last Modified: | 31 May 2024 02:42 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/23625 |
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