KURNIAWAN, ONG, FILIP (2018) THE EFFECT OF OF SAGO FLOUR AS AN ALTERNATIVE MATERIAL FOR BORAX SUBTITUTE ON THE PHYSICAL AND ORGANOLEPTIC PROPERTIES OF BEEF MEATBALLS. Other thesis, Unika Soegijapranata Semarang.
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Abstract
Meatballs with their springy texture are favourite foods for many people. The key to get meatballs with springy texture is depended on the criteria of meat and additive ingredients usedIn practice, a dangerous material such as borax is used in meatball production to improve the texture, although the usage is prohibited in food processing. Therefore, it is necessary to find alternative compunds for substituting borax . The aim of this research is to evaluate the eefct of sago flour addition on the physical and sensory properties of beef meatballs and to determine the best concentration of sago flour that can substitute borax . The concentrations of sago flour added were 5%,10%, and 15% of the tapioca flour. The samples were compared to positive control (the addition of 1.5% borax of the total meat weight), negative control (the addition of 0.5% STPP of the total meat weight), and commercial meatball. The physical tests were performed, including cooking yield, texture 9hardness and springiness), color (L, a, b values), and water holding capacity (WHC). The acceptance of the meatball was also measured using hedonic ranking test with 30 panelist. The organoleptic properties measure included texture, color, taste, and overall. The obtained data were analyzed statistically using Independent Sample T-Test and One Way ANOVA for physic tests and Kruskal-Wallis for organoleptic test. Based on this research, addition of sago flour, cause increase of hardness and springiness of the meatballs. For WHC and cooking yield, addition of sago flour, cause increasing of binding water and lower value of cooking yield of the meatballs. Compared with control meatballs, the hardness of 5% sago meatballs are same with negative control meatballs, springiness of sago 15% of meatballs and positive control meatballs are same, sago 15% and positive control meatballs, sago 5% and 10% meatballs, sago 10% and negative control meatballs are same. Based of WHC value every meatballs are different with each other, and for sago 5% anf negative control meatballs are same. There are reduction value of cooking yield, redness, and yellowness of meatballs, and ligthness, hardness, springiness, and WHC are increasing along with the increase concentration of sago. In organoleptic test, acceptance of sample from panelists in every test (color, texture, flavor, and overall) all meatballs are same from every meatballs sample. Meatballs with 15% concentration of sago flour is the better formulation to subtitute the usage of borax
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 19 Nov 2018 06:12 |
| Last Modified: | 23 Feb 2021 07:32 |
| URI: | http://repository.unika.ac.id/id/eprint/17409 |
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