YASIN, L. MOH. (2016) PENGARUH PERSENTASEPENAMBAHAN TEPUNG TAPIOKA (Manihot utilissima)TERHADAP NILAI GIZI SOSIS DAGING AYAM BROILER. S1 thesis, Universitas Mataram.
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Abstract
Sausage is a processed-meat product with high added value. Sausage mainly made of meat and some other food stuff such as plant oil/fish oil, plant protein/carbohydrate with high in crude fiber as functional food. The study was aim to assess the effects of tapioca flour (Manihot utilissima) on nutritive value of broiler chicken meat sausage. The study was conducted on 28 October 2015 (sausage processing) and 26-30 November 2015 (proximate analysis) at Animal Product Processing Technology Laboratory and The Laboratory of Animal Feed and Nutrition, Faculty of Animal Husbandry, University of Mataram. Research was conducted according to Complete Randomized Design (CRD) with 4 treatments, each of treatments consisted of 3 time repetitions. Treatment I with 0% tapioca, treatment II 10%, treatment III 20%, and treatment IV 30%. Variables that observed were moisture, ash, rough fat, and rough protein. Data were analyzed by means of ANOVA scheme and continued by Duncan Multiple Range Test (DMRT). Result of the study suggested that increasing the tapioca flour up to 30% was affected on moisture, fat, and protein contents significantly (F-stat < Fα). In other hand, increasing the tapioca flour up to 30% was affected on ash contents insignificantly (F-stat> Fα).
Item Type: | Thesis (S1) |
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Keywords (Kata Kunci): | Tapioca flour, sausage, broiler chicken’s meat |
Subjects: | Q Science > Q Science (General) |
Divisions: | Fakultas Peternakan |
Depositing User: | Imran SE |
Date Deposited: | 12 Mar 2019 05:15 |
Last Modified: | 12 Mar 2019 05:15 |
URI: | http://eprints.unram.ac.id/id/eprint/12671 |
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