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Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler

Jurnal Ilmu Ternak dan Veteriner · Vol. 25 No. 4 (2020) · hlm. 191–195

DOI
10.14334/jitv.v25i4.2514
ISSN
2252-696X, 0853-7380
Terbit
2020-12-14
Penerbit
APPERTANI
Bahasa
eng

Abstrak

This study aimed to determine the effect of edamame flour filler substitution on the chemical quality of culled duck meatballs. The research material consisted of culled duck meat, tapioca flour, edamame flour, albumen, garlic, onion, salt, pepper, monosodium glutamate, sodium tripolyphosphate, and ice. The edamame flour filler substitution treatments were P0 (0%), P1 (5%), P2 (10%), P3 (15%), and P4 (20%) from total filler. Each treatment consisted of five replications. The parameters which tested were moisture, protein, fat, fiber, and ash contents. Data on chemical quality results were analyzed by analysis of variance using completely randomized design and if there was significantly different (P0.01), then it’ll be further tested by the Duncan's New Multiple Range Test. Results showed that the substitution of edamame flour filler starting from the level of 5% was significantly affected water content, protein, fat, fiber, and ash of culled duck meatballs. Edamame flour can be used as a filler substitution up to 20% level by giving a good effect on increasing the meatball protein content, but also having a negative impact with increasing the fat content of culled duck meatballs.

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  • Politeknik Negeri Jember
  • Universitas Gadjah Mada
  • Universitas Jember
  • Sultan Agung Islamic University
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  • Organisasi berbeda
  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
Sri HartatikUniversitas Jember1
Yuny ErwantoUniversitas Gadjah Mada1
Edi SuryantoUniversitas Gadjah Mada1
Joni Murti Mulyo AjiUniversitas Jember1
Tri Agus SiswoyoUniversitas Gadjah Mada1
T LindriantiUniversitas Gadjah Mada1
Rusman RusmanUniversitas Gadjah Mada1
Huda OktafaPoliteknik Negeri Jember1
Hatmiyarni Tri HandayaniPoliteknik Negeri Jember1
Muhamad Hafiidh Naafi’yanAfiliasi tidak diketahui1
Suparmi SuparmiSultan Agung Islamic University1
Faradinda LorenzaPoliteknik Negeri Jember1

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Sumber metadata: OAI-PMH (metadata jurnal) https://medpub.appertani.org/index.php/jitv/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler</dc:title>
	<dc:creator>Prayitno, Agus Hadi</dc:creator>
	<dc:creator>Rahman, T H</dc:creator>
	<dc:subject xml:lang="en-US">Meatball, Culled Duck Meat, Filler, Chemical Quality, Edamame Flour</dc:subject>
	<dc:description xml:lang="en-US">This study aimed to determine the effect of edamame flour filler substitution on the chemical quality of culled duck meatballs. The research material consisted of culled duck meat, tapioca flour, edamame flour, albumen, garlic, onion, salt, pepper, monosodium glutamate, sodium tripolyphosphate, and ice. The edamame flour filler substitution treatments were P0 (0%), P1 (5%), P2 (10%), P3 (15%), and P4 (20%) from total filler. Each treatment consisted of five replications. The parameters which tested were moisture, protein, fat, fiber, and ash contents. Data on chemical quality results were analyzed by analysis of variance using completely randomized design and if there was significantly different (P0.01), then it’ll be further tested by the Duncan's New Multiple Range Test. Results showed that the substitution of edamame flour filler starting from the level of 5% was significantly affected water content, protein, fat, fiber, and ash of culled duck meatballs. Edamame flour can be used as a filler substitution up to 20% level by giving a good effect on increasing the meatball protein content, but also having a negative impact with increasing the fat content of culled duck meatballs.</dc:description>
	<dc:publisher xml:lang="en-US">APPERTANI</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-12-14</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://medpub.appertani.org/index.php/jitv/article/view/2514</dc:identifier>
	<dc:identifier>10.14334/jitv.v25i4.2514</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu Ternak dan Veteriner; Vol 25, No 4 (2020): December 2020; 191-195</dc:source>
	<dc:source>2252-696X</dc:source>
	<dc:source>0853-7380</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://medpub.appertani.org/index.php/jitv/article/view/2514/2182</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Ilmu Ternak dan Veteriner</dc:rights>
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