The Influence of Banana Inflorescence Addition to Ph Values and Sensory Venison Meatballs (Cervus Timorensis)

  • Dyan Wahyu Pribadi Universitas Musamus
  • Dirwan Muchlis Universitas Musamus
  • Aloysia Tenny Damayanti Indriastuti Universitas Musamus
Keywords: banana inflorescence, meatballs, pH, organoleptic

Abstract

This research aims to know the influence of the banana inflorescence addition of pH values and
sensory venison meatballs. The method used is complete randomized design (CRD), method consisting of 5
treatments and 3 replicates. Treatment 1 = A1 (100 grams banana heart and 100 grams of venison), 2 = A2
treatment (80 grams of banana heart and 120 grams of venison), 3 = A3 treatment (60 gram banana heart
and 140 grams venison), 4 = A4 (40 grams of banana heart and 160 grams of venison), treatment 5 = A5
(20 grams of banana heart and 180 grams venison). The observed parameters are pH test meatballs and
organoleptic of color, the taste, flavor, and texture. pH test result obtained at pH values of highest meatballs
A2 treatment namely 5.6, while organoleptic the test results show that the only scent that does not differ
markedly, while the color, the taste, the texture, the real power of different receipt (P>0.05)

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Published
2018-03-16
How to Cite
Pribadi, D., Muchlis, D., & Indriastuti, A. (2018). The Influence of Banana Inflorescence Addition to Ph Values and Sensory Venison Meatballs (Cervus Timorensis). AGRICOLA, 8(1), 24-33. Retrieved from https://ejournal.unmus.ac.id/index.php/agricola/article/view/2125
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