RAHMANI, ISMUNING DINAR (2025) Pengaruh Penambahan Tepung Biji Salak (Salacca edulis) dan Tepung Tapioka Terhadap Kualitas Bakso Daging Ayam. Undergraduate thesis, UPN "Veteran" Jawa Timur.
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Abstract
The meatballs is a food that is favored by all people of various ages because it tastes good and is nutritious. In this study, chicken meatballs will be made from the addition of salak seed flour and tapioca flour. The purpose of this study was to determine the effect of the addition of salak seed flour (Salacca edulis) and tapioca flour on the quality of chicken meatballs and to get the best treatment for the addition of salak seed flour (Salacca edulis) and tapioca flour on the quality of chicken meatballs that consumers like. This study uses the method of Completely Randomized Design (CRD) factorial pattern consisting of 2 factors, where Factor l is the concentration of salak seed flour consisting of three levels (5%, 10%, and 15%) and Factor ll is the concentration of tapioca flour consisting of three levels (25%, 30%, and 35%). The data obtained from the analysis were processed using Analysis of Variance (ANOVA) to determine the presence of significant differences in each treatment. If there is a significant difference, then further tests are carried out with the DMRT (Duncan't Multiple Range Test) method at 5%. The best treatment results were obtained by chicken meatballs with the treatment of adding the concentration of salak seed flour and tapioca flour (10%: 35%) which produced a yield value of 107.75%, moisture content of 69.56%, fat content of 5.48%, protein content of 15.50%, WHC 18.68%, chewiness (hardness 234.93 N and cohesiveness 0.50 mJ), as well as color (4.20), aroma (4.17), taste (4.03) and texture (3.37).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Ismuning Dinar Rahmani | ||||||||
| Date Deposited: | 09 May 2025 06:08 | ||||||||
| Last Modified: | 09 May 2025 08:25 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/36188 |
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