Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Pemanfatan Tepung Aren (Arenga Pinnata) Sebagai Bahan Pengisi Terhadap Sifat Kimia dan Fisik Naget Entog

This study aims to determine the utilization of palm flour (Arenga Pinnata) as a filler material to the chemical quality (protein content and moisture content) and physical ( value tenderness and cooking loss) duck nugget . The research was carried out experimentally using a complete randomized block design with four treatments (10% tapioca starch as a control and palm flour 10%, 15%, 20%) and each treatment was repeated 5 times. To determine the effect of the treatment carried out analysis of variance and to know the differences between the treatments used Tukey test. Results showed that the average protein content duck nugget with the addition of palm flour 10%, 15% and 20% respectively were 24.9%, 23.4%, and 20.6% means that the levels of protein produced duck nugget higher than National Standards Indonesia 2002 of a minimum protein content of 12.0%. Average water content duck nugget with the addition of palm flour 10%, 15% and 20% respectively were 53.0%, 49.8%, and 47.7% means that the water content resulting duck nugget still meet the Indonesia. National Standard 2002 of the maximum water content 60.0%. The use of palm flour to 15% on making duck nugget no effect on protein content, water content, and cooking loss effect the value of tenderness