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dc.contributor.authorHERLINA, Herlina
dc.contributor.authorPALUPI, Niken Widya
dc.contributor.authorRUSMANA, Akbar Nur Bani
dc.date.accessioned2022-02-15T04:10:23Z
dc.date.available2022-02-15T04:10:23Z
dc.date.issued2012-05-30
dc.identifier.govdocKodeprodi#1710101#TehnikHasilPertanian
dc.identifier.govdocNIDN#0005027804
dc.identifier.urihttp://repository.unej.ac.id/xmlui/handle/123456789/105754
dc.description.abstractThe gembolo contains glucomannan and has the ability to WHC 1900%. To extend the shelf life of the gembolo can be made into flour. To prevent browning reactions by enzymes that do steam blanching. Gembolo flour can be used as composite flour in the manufacture of sausages, which are used for filler than tapioca. The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of chicken sausage bydifferent types and concentrations of composite gembolo flour. The study uses two factors, the first factor is types of gembolo flour (gembolo flour natural and gembolo flour with blanching) and the second is the concentration of gembolo flour (10%, 20%, and 30%). Each treatment was repeated 5 times. Test data of physical and chemical characteristics were analyzed by analysis of variance, if different tested with Duncan's New Multiple Range Test. Sausage oranoleptik test data were analyzed by Friedman test. Appropriate treatmenttoproducechicken sausage with the best physical and preferred isA2B1withtypes gembolo flour with blansing concentrationof gembolo flour 10%. The chicken sausage has a value ofWHC 85,33%, value oftexture 45,50 g/mm, brightnessvalue 46,11, cooking loss 5,21%, water content 63,69%, protein content 14,99%, ash content 0,68%, fat content 2,04%, carbohydrate 18,60%.en_US
dc.publisherJurnal Agroteknologien_US
dc.subjectMeat chicken sausageen_US
dc.subjectcompositeen_US
dc.subjecttapiocaen_US
dc.subjectgemboloen_US
dc.subjectfilleren_US
dc.titleKarakteristik Sosis Daging yang Dibuat dengan Penambahan Tepung Komposit Tapioka dan Gembolo sebagai Bahan Pengisien_US
dc.typeArticleen_US


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