Rosmalia, Senarita Septia (2025) Pendugaan Umur Simpan Bakso Ayam Campuran Kulit Buah Naga Dan Jamur Tiram Dengan Perlakuan Penambahan STPP Menggunakan Metode ASLT. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
This study aimed to determine the best addition of Sodium Tripolyphosphate (STPP) to produce chicken meatballs containing dragon fruit peel and oyster mushroom with desirable physical and organoleptic characteristics. The research used a Completely Randomized Design (CRD) with treatments of STPP addition (0%, 0.1%, 0.2%, and 0.3% w/w) with four replications. The data were analyzed using ANOVA and the DMRT test at the 5% level. The results showed that the best treatment was the addition of 0.3% STPP, which produced meatballs with the following characteristics: physical properties (hardness 36.26 N; springiness 0.82; cohesiveness 0.58; chewiness 1333.5), water holding capacity of 71.7%, and organoleptic scores of taste 2.47 (savory), aroma 3.53 (characteristic chicken aroma), and texture 3.73 (chewy).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Senarita Septia Rosmalia | ||||||||
| Date Deposited: | 02 Dec 2025 04:14 | ||||||||
| Last Modified: | 09 Feb 2026 04:16 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/47346 |
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