PENGARUH PROPORSI PISANG KEPOK PUTIH (Musa balbisiana T. BBB) DAN DAGING AYAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PATTIES AYAM PISANG
Abstract: The research design
used was single factor Randomized Design Group (RAK), with 7 (seven) treatment
proportion of white kepok banana and chicken breast meat, with 15%,20%, 25%,
30%, 35%, 40%, and 45% of kepok white banana concentration . Each treatment are
repeated 4 (four) times. The parameters tested are water content, water holding
capacity, juiciness, texture value (hardness and cohesiveness), starch content,
protein content, and organoleptic testing (colour, texture, and taste). The
data obtained will be analyzed with ANOVA (Analysis of Variance) at α = 5% in
order to determine whether there is a real effect among parameters of the
study. If there is any real effect will be followed by DMRT (Duncan’s Mutiple
Range Test) for determining the level of treatment that gives a real
difference. Best treatment is choosen from spiderweb graphic. The research data
showed that additioning “kepok putih” banana gave real effect to water content,
water holding capacity, juiciness, cohesiveness, starch content, protein
content, and organoleptic testing (colour, texture, and taste). A level
panelists for color, texture, and taste in the best sense is on concentration
of 30% “kepok putih” banana, with 61,6225 ± 3,2995% water content level,
97,0720 ± 0,24% water holding capacity level, 18,0266 ± 1,41% protein content,
5,6850 ± 2,18% starch content, 11,43% fiber content, hardness (texture value)
6.232,531±948,48 g, cohesiveness (texture value) 1,3850 ± 0,35, with level of
panelist of colour 4,93, level of texture 4,96, and level of taste 5,25.
Penulis: Joselyn Tifanny
Hadinoto, Adrianus Rulianto Utomo, Erni Setijawati
Kode Jurnal: jppertaniandd151017
