Sifat fisik, kimia, dan palatabilitas bakso daging kerbau dengan menggunakan bagian daging dan taraf tepung tapioka yang berbeda

· SIFAT FISIK. KIMIA, DAN PALATABILIrAS BAKSO DAGING
KERBAU DENGAN MENGGUNAKAN BAGIAN DAGING DAN
TARA.F TEPUNG TAPIOKA YANG BERBEDA

SKRIPSI
RAMCES PANJAITAN

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lNSTITUT PERTANIAN BOGOR
2006

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Physical Character, Nutritional Value, and Palatability Buffalo Meatball
Using Different Muscle of Carcass and Cassava Starch Levels

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Panjaitan, R, Komariah, and S.Usmiati
than beef meat.
similar. Buffalo meatball is one alternative
buffalo meat consumption. Usage a different part of meat and tapioca
levels will affect a different character. Purpose of research was to
character, nutritional value, and palatability o f buffalo meatballs.
using buffalo meat from d i f r e n t location (silverside, blade,
tapioca levels ( 30%; W ! ,and-%?4). Factorial Completely
was used with two repetitions. Data was analyzed by
by Least Sigmficance
different muscle of carcass fleeted to pH
fat, and carbohydrate. Differeut levels
moisture, protein, and carbohydrate. There is no
Panel test parameters observed were color,
Panel test showed that panelist accept

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Hui, Y.H., W.K. Nip, R. W. Rogers, and O.A. Young. 2001. Meat Science and
Applications. Marcel Dekker, Inc. New York.
Indrarmono, T.P. 1987. Pengaruh lama pelayuan dan jenis