PENGARUH PENAMBAHAN TEPUNG TAPIOKA TERHADAP KUALITAS KERIPIK BAKSO DAGING AYAM DENGAN METODE PENGGORENGAN VAKUM
ABSTRACT: This research was
purposed to find out the effect of difference concentration of tapioca starch
on quality chicken meatball chips with
vacuum frying method based on chemical qualities (water content, water
activities/Aw, protein and fat content), physical quality (breaking force and
brightness) and organoleptic properties (color, taste and crispness).
The result showed that addition of tapioca gives a significant effect
(P<0.05) on water content, Aw, taste and crispness, whereas protein, fat
content, breaking force and brightness of chicken meatball chips very
significant effect (P<0.01), but didn’t gave significant effect (P>0.05)
on color. The best result was chicken meatball chips made with used of tapioca
30%, It has water content 4.16%;, Aw 0.42, protein 33.06% and fat content
31,39%; breaking force 5.43 N;
brightness 51.3; color 6.64; taste 6.94; and crispness 6.74.
The conclusion of this research was addition of tapioca in chicken
meatball chips decreased water content, Aw, protein content, breaking force and
increased fat content, brigtness and organoleptikproperties. The optimum
addition of tapioca on chicken meatball chips were 30%.
Keywords: tapioca, chicken
meatballs chips, chemical qualities
Penulis: Aris Sri Widati, Eny
Sri Widyastuti, Rulita Rulita, Muhammad Sholehul Zenny
Kode Jurnal: jppeternakandd110024
