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

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dc.contributoren-US
dc.creatorPrayitno, Agus Hadi; Politeknik Negeri Jember
dc.creatorRahman, T H; Department of Animal Science, Politeknik Negeri Jember
dc.date2020-12-14
dc.date.accessioned2021-09-07T02:48:07Z
dc.date.available2021-09-07T02:48:07Z
dc.descriptionThis 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 (P<0.01), 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.en-US
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dc.identifierhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/2514
dc.identifier10.14334/jitv.v25i4.2514
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/13339
dc.languageeng
dc.publisherIndonesian Center for Animal Research and Development (ICARD)en-US
dc.relationhttp://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/2514/2182
dc.rightsCopyright (c) 2020 Jurnal Ilmu Ternak dan Veterineren-US
dc.sourceJurnal Ilmu Ternak dan Veteriner; Vol 25, No 4 (2020): December 2020; 191-195en-US
dc.source2252-696X
dc.source0853-7380
dc.subjectMeatball, Culled Duck Meat, Filler, Chemical Quality, Edamame Flouren-US
dc.titleChemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filleren-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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