The Effectiveness Increasment Antioxidant and Reduction Hardness of Catfish Meatball Under Purple Sweet Potato (Ipomea batatas L.) Flour

ANANINGSIH, VICTORIA KRISTINA and Sumardi, - and PASKHALIEN, GISELA PRIMA The Effectiveness Increasment Antioxidant and Reduction Hardness of Catfish Meatball Under Purple Sweet Potato (Ipomea batatas L.) Flour. 3rd International Student Conference on Food Science and Technology “Greening the Food Industry: Inovation for Sustainability”. ISSN 978-602-8011-81-5

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Abstract

Catfish meatball is one of children favored foods. The food is good because low colestrol and high protein. However the meatball is normally hard to bite for the children because they use a tapioca wich contain amylopectin high cocentration. Sense the meatball favored by children, this food is a good agents to delivered antioxidant. Substitution with flour of purple sweet potato (Ipomea batatas L.), will increase antioxidant concentration, and at the same time would reduce the hardness of the meatball produced. Because purple sweet potato (Ipomea batatas L.) contain low amylopectin. To meet these goals two stages of research were conducted 1 (first) add the identity of most appropriate levels of purple sweet potato (Ipomea batatas L.) concentration wich was accepted by panelist to this five levels of flour cocentation where the five levels is 0% (control); 10%; 20%; 30% and 40%. Produced meatballs where evaluated by sensorically intern of color, smell (aroma), and overall. For 20% concentration flour purple sweet potato (Ipomea batatas L.) was preferer by panelist in term of its texture, taste and taste. However more than 20% of concentration flour purple sweet potato, make the hardness too soft and was not aceepted and the taste was dominantly by flour purple sweet potato. The research was concentrate use of two concentration flour purple sweet potato (Ipomea batatas L.). The results showed that the protein wasn‘t significantly different from both concentration purple sweet potato (Ipomea batatas L.) between 10%; 20% and control. Where are the antioxidant will increased by substitution of both 10% concentration of flour sweet potato (Ipomea batatas L.) and 20% concentration flour purple sweet potato (Ipomea batatas L.). The higher antioxidant is in 20% concentration of purple sweet potato (Ipomea batatas L.) flour. The hardness of produced meatballs treated with 10% and 20% of flour were lower than the unsubstitution (control). This analysis uses a non-parametric test for first stage. Then using test one way anova to test the effect of texture and antioxidant treatment.

Item Type: Article
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 09 May 2018 22:11
Last Modified: 04 Mar 2019 08:26
URI: http://repository.unika.ac.id/id/eprint/15919

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