Bulkaini, Bulkaini and Djoko Kisworo, Djoko Kisworo and Sukirno, Sukirno and Rani, Wulandari and Maskur, Maskur (2023) Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka. Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka, 6 (1). pp. 10-15. ISSN 2656-4645
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Abstract
The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were:0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.
| Item Type: | Article |
|---|---|
| Keywords (Kata Kunci): | Tapioca flour, quality of sausage, chicken meat |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Peternakan |
| Depositing User: | Relanti Saleha |
| Date Deposited: | 21 Aug 2023 23:54 |
| Last Modified: | 21 Aug 2023 23:54 |
| URI: | http://eprints.unram.ac.id/id/eprint/42155 |
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