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Acidity Level and Cooking Mark Beef Nugget With Different Types of Flour

Indonesian Journal Of Animal Agricultural Science (IJAAS) · Vol. 4 No. 1 (2022)

DOI
10.33772/ijaas.v4i1.26794
ISSN
2715-1697
Published
2022-07-18
Publisher
Pascasarjana Universitas Sulawesi Tenggara
Language
eng

Abstract

The study aimed to know physic and organoleptic characteristic of beef nugget using different flour. The variable of this study were physic characteristics and organoleptic characteristics. The treatment of this study used different as a filler, were wheat flour, maizena flour, jack fruit seeds flour, and tapioka flour. The data analysis of the study using fully randomized design and least significantly different (LSD) test as post hoc. The result of the study showed using of different flour were wheat flour, maizena flour, jack fruit seeds flour, and tapioka flour, was not significanly different (p0,05) for pH, cooking lost, aroma, color, and acceptability beef nugget, but very significantly different (p0,01) for beef nugget flavor, and significantly different (p0,05) for tenderness and texture of beef nugget.

Keywords

Collaboration network of the authors

40 authors · 213 co-authorship links · 21 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Institut Ilmu Sosial dan Manajemen STIAMI
  • Gunadarma University
  • IPB University
  • State University of Makassar
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Fitrianingsih FitrianingsihGunadarma University13
Amiluddin IndiUniversitas Halu Oleo10
La Ode NafiuUniversitas Halu Oleo8
Hamdan HasUniversitas Halu Oleo7
Muhammad Amrullah PagalaUniversitas Halu Oleo6
Andi Murlina TasseUniversitas Halu Oleo4
Deki ZulkarnainUniversitas Halu Oleo4
Natsir SandiahUniversitas Halu Oleo4
Achmad Selamet AkuUniversitas Halu Oleo4
Asma Bio KimestriUniversitas Halu Oleo4
Rahim AkaUniversitas Halu Oleo3
Nuraini NurainiAffiliation unknown3
Takdir SailiUniversitas Halu Oleo3
Nur Santy AsminayaUniversitas Halu Oleo3
Widhi KurniawanUniversitas Halu Oleo3
La MalesiUniversitas Halu Oleo2
Fanny Yulia IrawanUniversitas Halu Oleo2
Firman NasiuUniversitas Halu Oleo2
Nita NitaAffiliation unknown2
La Ode Arsad SaniUniversitas Halu Oleo2
Musram AbadiUniversitas Halu Oleo2
Anita Mustika IbrahimAffiliation unknown2
Ahmad Bayu AriawanAffiliation unknown2
Rusli BadaruddinUniversitas Halu Oleo2
Takdir SailiAffiliation unknown2
Ali BainUniversitas Halu Oleo2
Geofakta RazaliInstitut Ilmu Sosial dan Manajemen STIAMI1
Lija Numriah NullahUniversitas Halu Oleo1
Rudy PriyantoIPB University1
Resa PahleviUniversitas Halu Oleo1
Hasmiarni ArisUniversitas Halu Oleo1
Yana WatiUniversitas Halu Oleo1
. RahmanUniversitas Halu Oleo1
Dian AgustinaUniversitas Halu Oleo1
Indrayani IndrayaniState University of Makassar1
Astri YusufUniversitas Halu Oleo1
Hasiruddin HasiruddinUniversitas Halu Oleo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/IJAAS/oai, first harvested 30 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Acidity Level and Cooking Mark Beef Nugget With Different  Types of Flour</dc:title>
	<dc:creator>Hafid, Harapin</dc:creator>
	<dc:creator>Yulianti, Yulianti</dc:creator>
	<dc:creator>Napirah, Astriana</dc:creator>
	<dc:subject xml:lang="en-US">beef, physic, organoleptic, beef nugget</dc:subject>
	<dc:description xml:lang="en-US">The study aimed to know physic and organoleptic characteristic of beef nugget using different flour. The variable of this study were physic characteristics and organoleptic characteristics. The treatment of this study used different as a filler, were wheat flour, maizena flour, jack fruit seeds flour, and tapioka flour. The data analysis of the study using fully randomized design and least significantly different (LSD) test as post hoc. The result of the study showed using of different flour were wheat flour, maizena flour, jack fruit seeds flour, and tapioka flour, was not significanly different (p0,05) for pH, cooking lost, aroma, color, and acceptability beef nugget, but very significantly different (p0,01) for beef nugget flavor, and significantly different (p0,05) for tenderness and texture of beef nugget.</dc:description>
	<dc:publisher xml:lang="en-US">Pascasarjana Universitas Sulawesi Tenggara</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-07-18</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/IJAAS/article/view/26794</dc:identifier>
	<dc:identifier>10.33772/ijaas.v4i1.26794</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal Of Animal Agricultural Science (IJAAS); Vol 4, No 1 (2022): Indonesian Journal of Animal Agricultural Science (IJAAS)</dc:source>
	<dc:source>2715-1697</dc:source>
	<dc:source>10.33772/ijaas.v4i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/IJAAS/article/view/26794/15529</dc:relation>
	<dc:relation>10.33772/ijaas.v4i1.26794.g15529</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Indonesian Journal Of Animal Agricultural Science (IJAAS)</dc:rights>
</oai_dc:dc>