Penggunaan tepung biji durian dan nangka pada berbagai level terhadap kualitas bakso daging itik petelur afkir

  • Fernia Rismawati Universitas Kanjuruhan Malang
  • Permata Ika Hidayati Universitas Kanjuruhan Malang
  • Dyah Lestari Yulianti Universitas Kanjuruhan Malang

Abstract

The research was aimed to test the use of durian and jackfruit seeds at various levels on the quality of duck laying duck meatballs.This research was conducted on 20 November 2016 until 20 December 2016. The method used was field experiment in a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatment used is P0 Control (without the addition of durian seed flour or jackfruit seed flour), and addition of flour P1 (5%), P2 (10%), P3 (15%), and P4 (20%).The material used is durian seed flour, jackfruits seed flour, and laying duck laying. The observed variables include the organoleptic test and shrinking power.The results showed that treatment of the addition of seed starch level of durian and jackfruit at significant level of 1% obtained very significant results (P<0,01) so that the hypothesis is accepted, which means there is an influence on the addition of starch level. This research concluded that the use of durian and jackfruit flour 5% level has the highest level of favorite and the level of 20% has a low level of favorite.  It is advisable for further research using a durian seed powder and jackfruit seed flour for making nuggets and sausages

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Published
2019-06-30
How to Cite
Rismawati, F., Hidayati, P., & Yulianti, D. (2019). Penggunaan tepung biji durian dan nangka pada berbagai level terhadap kualitas bakso daging itik petelur afkir. Jurnal Sains Peternakan, 7(1), 70-74. https://doi.org/10.21067/jsp.v7i1.3364