BAKSO SINTETIS DARI CAMPURAN GLUTEN-TEMPE DENGAN PENAMBAHAN TEPUNG TAPIOKA

Jariyah, - and Sudaryati, HP and Lusiana, Kurniawati (2009) BAKSO SINTETIS DARI CAMPURAN GLUTEN-TEMPE DENGAN PENAMBAHAN TEPUNG TAPIOKA. Rekapangan : Jurnal Teknologi Pangan, 3 (2). pp. 86-92. ISSN 1978-4163

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    Abstract

    Synthetic meatball gluten-Tempe is one of diversification of products that can be consumed by vegetarians. This study aims to determine the effoct of the addition of tempeh and gluten-starch so produced synthetic balls with good quality and preferred by consumers. This research using completely randomized design with two factors: comparison of gluten-soybean (80:20, 70:30, 60:40) and the addition of starch (5, 7.5; 10%) and each factor of three replicates. Results showed that the best treatment is obtained at the ratio 80:20 tempe glutenstarch with the· addition of 10% with the synthetic ball that has criteria: moisture content 60.41%, 21.59% of total protein content, soluble protein content of 2.89 %, 15.44% starch content, fiber content 5.89%, the texture of 0.28 mm I mg.dt.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Rekapangan : Jurnal Teknologi Pangan
    Depositing User: Users 2 not found.
    Date Deposited: 30 Mar 2011 14:37
    Last Modified: 30 Mar 2011 14:37
    URI: http://eprints.upnjatim.ac.id/id/eprint/1232

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