📅 31 January 2025
DOI: 10.62951/zoologi.v3i1.122
Kualitas Fisik dan Organoleptik Bakso Ayam dengan Penambahan Tepung Talas (Colocasia Esculenta (L) Schoot) pada Konsentrasi yang Berbeda
Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan
Asosiasi Riset Ilmu Tanaman dan Hewan Indonesia (ASRITANI)
📄 Abstract
This study aims to determine the pH quality and organoleptic quality (color, aroma, taste and texture) of broiler chicken meatballs with the addition of talas flour. This study used three treatment (10%,20%,30%) each repeated six time so that obtained. The designs used were Completely Randomized Design (CRD). The results showed that the addition of talas flour had a significant effect (P<0,01) on the colour, taste, texture and had no effect on the pH and aroma in meatball product.
🔖 Keywords
#chicken meatball; talas flour; pH; organoleptic
ℹ️ Informasi Publikasi
Tanggal Publikasi
31 January 2025
Volume / Nomor / Tahun
Volume 3, Nomor 1, Tahun 2025
📝 HOW TO CITE
Masyitah Masyitah; Siti Asyura, "Kualitas Fisik dan Organoleptik Bakso Ayam dengan Penambahan Tepung Talas (Colocasia Esculenta (L) Schoot) pada Konsentrasi yang Berbeda," Zoologi: Jurnal Ilmu Peternakan, Ilmu Perikanan, Ilmu Kedokteran Hewan, vol. 3, no. 1, Jan. 2025.
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