The Effect of Addition Kepok Banana Weight Flour (Musa Balbisiana) on Physical and Organoleptic Characteristics of Meat Ball Deer (Cervus Timorensis)

  • Silva Asriani Al Mahdaly Universitas Musamus
  • A. Tenny Damayanti Indriastuti Universitas Musamus
  • Irine Ike Pratiwi Universitas Musamus
Keywords: banana weevil flour; deer mea; meatball; physical characteristic test; organoleptik

Abstract

This study aims to determine the physical characteristics and organoleptic values ​​of deer meatballs mixed with kapok banana weevil flour (KBWF). The method study used an experimental method using a Completely Randomized Design (CRD) consisting of 5 treatments 3 replications, namely A0 = 100% tapioca flour (TF), A1 = 25% KBWF + 75% TF, A2 = 50% KBWF + 50% TF, A3 = 50% 75 KBWF + 25% TF, A4 = 100% KBWF. Parameters observed included tests of physical characteristics (analysis of water content, cooking losses of water and pH) and organoleptic tests (color, aroma, taste, elasticity, texture). The results of the physical characteristics testing of deer meatball cooking shrinkage with the addition of KBWF had no significant effect and cooking losses were still within the normal threshold (1.55-2.22). The water content of deer meatballs added with KBWF had no significant effect and was still at the level in accordance with SNI meatballs (53.37% -66.67%). The pH value added by KBWF has no significant effect and is still within the permissible pH level (5.50-5.83). Organoleptic test results showed that the addition of TBP had a very significant effect (P <0.01) on color, aroma, suppleness and texture.

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Published
25-09-2019
How to Cite
Al Mahdaly, S., Indriastuti, A. T., & Pratiwi, I. (2019). The Effect of Addition Kepok Banana Weight Flour (Musa Balbisiana) on Physical and Organoleptic Characteristics of Meat Ball Deer (Cervus Timorensis). AGRICOLA, 9(2), 61-73. Retrieved from http://ejournal.unmus.ac.id/index.php/agricola/article/view/2546
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