SUTANTO, TIMOTIUS KEVIN (2018) THE EFFECT OF YELLOW SWEET POTATO FLOUR ADDITION AS BORAX REPLACER OF BEEF MEATBALLS ON THE PHYSICAL PROPERTIES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Meatballs are processed foods made from meat. Some dangerous food substances, such as borax sometimes are added to make chewy meatballs. The use of borax is prohibited because it can harm human health. Therefore, it should be replaced by other natural ingredient to improve the texture of meatballs. One of ingredient alternative is yellow sweet potato flour. The purpose of this research is to know determine the best formultion of the yellow sweet potato flour to replace boraks in meatballs processing. The concentration of yellow sweet potato flour used were 20%, 25%, 30% and 35% (calculated from the weight of tapioca flour). The control samples used in this research were meatballs with the addition of STPP, borax and commercial meatball. The concentration of STPP used was 0,5% of meat weigth,and borax meatballs with concentration of 0,3% of the meat weigth. The physical analysis done included cooking yield, color (using chromameter), texture, and water holding capacity (WHC). Organoleptic test was performed using hedonic ranking test with 30 panelists, which covered color, texture, flavor, and overall attributes. Each treatment was done in 3 batches and 3 times replicates for analyis. Then the data obtained was analyzed using descriptive statistics with Microsoft Excel and the differences between treatments were analyzed with one way ANOVA using SPSS program version 20.0. The result showed that the higher the concentration of yellow sweet potato flour, the value of L*, springiness, WHC increases, while the cooking loss and hardness became lower. The best concentration of yellow sweet potato flour that close to the control samples and commercial meatball was 35% yellow sweet potato flour meatballs.
| Item Type: | Thesis (Other) |
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| 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: | 16 Apr 2019 09:49 |
| Last Modified: | 23 Jun 2021 07:48 |
| URI: | http://repository.unika.ac.id/id/eprint/18880 |
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