Dwijayanti, Septelia (2023) Pengaruh Substitusi Tepung Tapioka Dengan Tepung Talas Terhadap Karakteristik Fisik, Sensori, Dan Kimia Bakso Sapi. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Beef meatball is a processed meat product made from beef meat and permitted food additives, then shaped into a ball and can be varied with other ingredients such as taro flour. This study aims to find out how to make taro flour, the effect of concentration and determine the best treatment of beef meatballs as a substitute for tapioca flour with taro flour. This research method used a one-factor Randomized Block Design (RBD) with tapioca flour and taro flour substitution treatments for 5 treatments with 3 replications. The results showed that the comparison of the concentrations of tapioca flour with taro flour had a very significant effect on the elasticity, total bacteria (TPC), and the sensory value of appearance. However, the comparison of the concentrations of tapioca flour with taro flour had no significant effect on pH, sliced appearance, water content and color, aroma, texture and taste sensory tests. The best treatment was shown by treatment R1 with a concentration of 100% tapioca flour and 0% taro flour with a elasticity value of 10.01 pa, pH 6.51, water content 72.35%, total bacteria 2.24 × 〖10〗^5 cfu/ gr. Sensory with the color hedonic test 3.09 rather like, appearance 4.52 like, aroma 3.49 rather like, texture 3.33 rather like, taste 3.00 rather like.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Uncontrolled Keywords: | Beef Meatballs, Taro Flour, Tapioca Flour | ||||||
| Subjects: | 410 - Rumpun Ilmu Teknik > 430 - Ilmu Keteknikan Industri > 432 - Teknik Produksi (dan Atau Manufakturing) 410 - Rumpun Ilmu Teknik > 430 - Ilmu Keteknikan Industri > 435 - Teknik Industri |
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| Divisions: | Jurusan Teknologi Pertanian > Prodi D4 Teknologi Rekayasa Pangan > Tugas Akhir | ||||||
| Depositing User: | Septelia Dwi Jayanti | ||||||
| Date Deposited: | 04 Oct 2023 00:36 | ||||||
| Last Modified: | 04 Oct 2023 00:37 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/28528 |
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