Pamungkas, Mochamat Sigit (2017) Pengaruh Penggunaan tepung Talas dan Perendaman Kulit Kayu Manis Terhadap Organoleptik Bakso Ayam. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
The purpose of this research are: to know the effect of using Collocasia esculenta flour and Cinnanomum burmanii submersion maintain the quality of meatballs, and the level of effect to consumer preference. It uses organoleptic test with 25 consumers. The organoleptic test are tasting, teksur, smelling, coloring, and level of satisfaction. The method used was experimental method using factor Completely Random Design (Factor CRD) of unidirectional pattern with two treatment factors, each treatment factor consisted of three treatments consisting of A0 (using of Collocasia esculenta flour 0% : 100% tapioca), A1 (using of Collocasia esculenta flour 50% : 50% tapioca), A2 (using of Collocasia esculenta 100% : 0% tapioca), and B0 (0% Cinnanomum burmanii submersion), B1 (0,5% Cinnanomum burmanii submersion), B2 (Cinnanomum burmanii submersion 0,8%). The concentration of 50% Collocasia esculenta flour, 50% tapioca and Cinnanomum burmanii submersion 0,5% influenced consumer's satisfaction level, while the higher concentration treatment was 100% Collocasia esculenta flour : tapioca 0% and Cinnanomum burmanii submersion 0,8% cinnamon did not affect the consumer’s satisfaction.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Subjects: | 200 - Rumpun Ilmu Hewani > 210 - Ilmu Peternakan > 214 - Teknologi Hasil Ternak | ||||||
| Divisions: | Jurusan Peternakan > Prodi D4 Manajemen Bisnis Unggas > Tugas Akhir | ||||||
| Depositing User: | Sri Supriyatiningsih | ||||||
| Date Deposited: | 24 Feb 2026 02:43 | ||||||
| Last Modified: | 24 Feb 2026 02:43 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/54005 |
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