STUDI ASOSIASI ANTARA PENGUKURAN TEKSTUR SECARA SUBJEKTIF DAN OBJEKTIF PADA BAKSO AYAM

Santoso, Sandi Ariawan (2007) STUDI ASOSIASI ANTARA PENGUKURAN TEKSTUR SECARA SUBJEKTIF DAN OBJEKTIF PADA BAKSO AYAM. Other thesis, Program Studi Teknologi Pangan Unika Soegijapranata.

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Abstract

Meatball is processed meat which liked by Indonesian. In this research, used four chicken meatball brands, i.e. Bernardi, Champ, Fiesta and So Good. This research aimed at determination of standard of chicken meatball, which preferred by consumers and to find the association between objective measurement using texture analyzer and subjective measurement using sensory analysis. At objective measurement, hardness, cohesiveness, springiness and adhesiveness were measured by using ‘LLYOD Instrument’ brand texture analyzer and ‘TA Plus’ type. While in subjective measurement, by sensory test, consist of two kinds, they are rating intensity test and hedonic ranking test. Proximate test were also performed to find out chicken meatball nutritive value. The result showed that there was difference of nutrient, hardness, cohesiveness, springiness and adhesiveness value among brands, and there was relation between subjective and objective measurement. The famous chicken meatball was Fiesta meatball. It has uncooked texture characteristics which value of hardness 16,31-17.09 N; 9,22-9,45 mm for springiness; 0,29-0,33 for cohesiveness; and -0,0002 - -0,04 J for adhesiveness. While value for cooked meatball were 9,98 – 10,83 N for hardness; 0,381 – 0,385 for cohesiveness; 9,71 – 9,74 mm for springiness and -0,006 - -0,05 J for adhesiveness

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
> 660 Chemical engineering > Food Technology > Food Quality
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Ign. Setya Dwiana
Date Deposited: 16 Dec 2015 09:57
Last Modified: 16 Dec 2015 09:57
URI: http://repository.unika.ac.id/id/eprint/6865

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