Jurnal PENAMBAHAN PATI BIJI NANGKA (Artocarpus heterophyllus lamk) TERHADAP KUALITAS KIMIA BAKSO AYAM

Artikel Jurnal PENAMBAHAN PATI BIJI NANGKA (Artocarpus heterophyllus lamk) TERHADAP KUALITAS KIMIA BAKSO AYAM

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The purpose of this research was to find out the chemistry of meatball starch (0%, 10%, 20% and 30%). The result showed that the addition of jackfruit seeds starch showed significant effect (P <0.05) to protein content but not significant (P>0.05) effect for the chemical content (water content, ash, fat), but increased levels of dietary fiber along with the addition of different concentration of jackfruit seeds starch. Based on the chemical properties, it can be concluded that the 30% concentration of jackfruit seeds starch replace butoca flour function as elasticy agent, but in general it is favored

Keywords: meatball, jackfruit seeds starch, 19659003]

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