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PENGGUNAAN TEPUNG TALAS BOGOR (Colocasia esculenta L. Schott) TERHADAP SIFAT FISIK DAN AKSEPTABILITAS NAGGET AYAM PETELUR AFKIR

JURNAL ISTEK · Vol. 7 No. 2 (2015)

Terbit
2015-08-01
Penerbit
JURNAL ISTEK
Bahasa
eng

Abstrak

The Objective of the research was to find out the concentration level of taro flour on chiken nugget culled layer with physical condition (water holding capacity, cooking loss and tenderness) same as treatment control and most preferable acceptability (taste, flavor, tenderness and acceptance). The experimental study was based on Completely Randomized Design, with for treatments (10% tapioca as control, and 10%, 15%, and 20% taro flour usage dosage) with five replication for each treatment. ANAVA test and Tukey test were held to find out the differences of each treatment effect in this reaearch. The result of research showed that taro flour can used in chiken nugget culled layer with concentration 15%.

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  • Universitas Gadjah Mada
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Rekan penulisOrganisasiArtikel bersama
Kelik PutrantoAfiliasi tidak diketahui2
Eka WulandariUniversitas Gadjah Mada2
Ahmad FaisalAfiliasi tidak diketahui2
Ahmad Tafik TaofikAfiliasi tidak diketahui2
Sudartianto SudartiantoAfiliasi tidak diketahui2
Andi MushawwirAfiliasi tidak diketahui1
Ronnie PermanaAfiliasi tidak diketahui1
Setia MulyawanAfiliasi tidak diketahui1
Cepy SlametAfiliasi tidak diketahui1
Liberty ChaidirAfiliasi tidak diketahui1
Epi Epi EpiAfiliasi tidak diketahui1
Riana Pradina EmbarsariAfiliasi tidak diketahui1
Budy Frasetya Taufik QurrohmanAfiliasi tidak diketahui1
Budy FrasetyaAfiliasi tidak diketahui1
Riki K. FirdausAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/istek/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">PENGGUNAAN TEPUNG TALAS BOGOR (Colocasia esculenta L. Schott) TERHADAP SIFAT FISIK DAN AKSEPTABILITAS NAGGET AYAM PETELUR AFKIR</dc:title>
	<dc:creator>Rachmawan, Obin</dc:creator>
	<dc:creator>Taofik, Ahmad</dc:creator>
	<dc:creator>Suwarno, Nono</dc:creator>
	<dc:description xml:lang="en-US">The Objective of the research was to find out the concentration level of taro flour on chiken nugget culled layer with physical condition (water holding capacity, cooking loss and tenderness) same as treatment control and most preferable acceptability (taste, flavor, tenderness and acceptance).  The experimental study was based on Completely Randomized Design, with for treatments (10% tapioca as control, and 10%, 15%, and 20% taro flour usage dosage) with five replication for each treatment. ANAVA test and Tukey test were held to find out the differences of each treatment effect in this reaearch.  The result of research showed that taro flour can used in chiken nugget culled layer with concentration 15%.</dc:description>
	<dc:publisher xml:lang="en-US">JURNAL ISTEK</dc:publisher>
	<dc:date>2015-08-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinsgd.ac.id/index.php/istek/article/view/257</dc:identifier>
	<dc:source xml:lang="en-US">JURNAL ISTEK; Vol. 7 No. 2 (2013): ISTEK</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/istek/article/view/257/271</dc:relation>
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