KAJIAN PEMANFAATAN JENIS TEPUNG RUMPUT LAUT DENGAN JENIS BAGIAN DAGING SAPI TERHADAP KARAKTERISTIK BAKSO SAPI

Pandu Rahman, Alumni and Asep Dedy Sutrisno, DS and Leni Herliani Afrianti, LHA (2012) KAJIAN PEMANFAATAN JENIS TEPUNG RUMPUT LAUT DENGAN JENIS BAGIAN DAGING SAPI TERHADAP KARAKTERISTIK BAKSO SAPI. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

The study aimed to find out an influence of seaweed flour toward beef and interaction to the meat ball characteristic. The study focused on use the seaweed flour as an alternative natural elastic material, use the beef, and add the economic value of meatball product. A method used factorial 3x3 with 3 times refeat in cluster random design. The first is seaweed flour consisting of a1 (Euchema cottonii), a2 (Gracilaria), and a3 ( Gelidium). The second one is beef consist of b1 (Topside), b2 (Chuck), and b3 (Sengkel). The result of statistical analysis shows that kind of seaweed flour influences to the water level in meatball. Characteristic of meat influences to the fat level of meat. Interactions between seaweed flavor and meat characteristic are influences to the color, flavor, taste, texture, and hard of meat ball. The sample has been chosen are a1b1 (seaweed flour or Euchema cottonii and meat characteristic or topside). Keywords : beef meatball, seaweed flour, and meat characteristic.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2012
Depositing User:	Irwan Kustiawan
Date Deposited:	23 Aug 2017 03:08
Last Modified:	23 Aug 2017 03:08
URI:	http://repository.unpas.ac.id/id/eprint/28748

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