Kualitas Organoleptik Abon Puyuh Afkir Dengan Nangka Muda (Artocarpus Heterophylus) Sebagai Bahan Pengisi
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Institusion
Politeknik Negeri Jember
Author
Putri, Nadila
Subject
214 - Teknologi Hasil Ternak
Datestamp
2020-11-16 03:39:41
Abstract :
This study aims to determine the organoleptic value of shredded afkir quail with several concentrations of young jackfruit as a filler. The research used a completely randomized design (CRD) and was tested with BNT. The treatments were P0 (0%), P1 (10%), P2 (20%), P3 (30%) with five replications. The parameters observed were color, aroma, taste, and texture of afkir quail shredded mixed with young jackfruit. The results of this study had a significant effect (P <0.05) on the color, aroma, taste and texture. The best treatment was in the P3 treatment (formulation of 70% quail meat with 30% young jackfruit) in terms of organoleptic tests which included color, aroma, taste and texture.
This study aims to determine the organoleptic value of shredded afkir quail with several concentrations of young jackfruit as a filler. The research used a completely randomized design (CRD) and was tested with BNT. The treatments were P0 (0%), P1 (10%), P2 (20%), P3 (30%) with five replications. The parameters observed were color, aroma, taste, and texture of afkir quail shredded mixed with young jackfruit. The results of this study had a significant effect (P <0.05) on the color, aroma, taste and texture. The best treatment was in the P3 treatment (formulation of 70% quail meat with 30% young jackfruit) in terms of organoleptic tests which included color, aroma, taste and texture.
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