Abstract
This experiment was conducted to observe the effect of addition level of arrowroot flour ( Maranta arrundinaceae ) on physical and sensoric quality of rabbit nugget. Rabbit meat and arrowroot flour were used in current experiment. There were four treatments with three repetations in current experiment, addition level of arrowroot flour 0 % (P0), 10 % (P1), 20 % (P2), and 30 % (P3) in rabbit nugget. The variables measured in experiment were physical quality (pH, water holding capacity, and texture) and sensory quality (color, flavor, odour, and texture). This experiment was statisically analyzed by using Completelly Randomized Design (CRD). The difference between means was analyzed by Duncan’s Multiple Range Test (DMRT). This experiment showed that pH, water holding capacity, and sensoric quality (color, flavor, odour, and texture) were significantly affected (P < 0.01) by the addition of arrowroot flour, while it did not significanlty affect (P > 0.05) in physical texture. The addition level 20 % of arrowroot flour (P2) gave the highest value on physyical and organoleptic quality of rabbit nugget. The conclusion of this experiment was the increase of addition level of arrowroot flour in rabbit nugget improved the phyical texture, but it reduced pH, water holding capacity, and sensoric palatability (color, flavor, odour, and texture).
Highlights
This experiment was conducted to observe the effect of addition level of arrowroot flour (Maranta arrundinaceae) on physical and sensoric quality of rabbit nugget
Widyastuti (1998), menyatakan bahwa tapioka dalam pembuatan makanan berfungsi sebagai bahan pengental dan pembentuk tekstur
Pengisi Tapioka dan Pati KentangSifat Fisik Kimia dan Palatabilitas Nugget Daging Kelinci dengan Substitusi Otak Sapi
Summary
Materi yang digunakan dalam penelitian ini adalah nugget yang dibuat dari daging kelinci Rex jantan umur berkisar 8 10 bulan, daging kelinci dibeli dari peternak yang berada di desa Wiyurejo, Pujon. Bahan lain yang digunakan adalah tepung tapioka, tepung garut yang dibeli di Malang, garam, bawang putih, merica bubuk, putih telur, tepung bumbu, air, dan minyak goreng. Alat-alat yang digunakan dalam pembuatan nugget daging kelinci adalah Meat grinder, kompor, panci, sendok, cetakan aluminium, pisau, telenan kayu, blender, baskom, panci, wajan, kompor gas dan aluminium foil. Perlakuan penelitian adalah persentase penambahan tepung garut pada pembuatan nugget kelinci yang bervariasi yaitu : 0 % (F0), 10 % (F1), 20 % (F2), 30 % (F3) dari berat daging kelinci. Variabel yang diuji pada penelitian ini adalah kualitas fisik (pH, WHC, tekstur) dan organoleptik (warna, aroma, tekstur, rasa)
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