RAYIS USMAN. Physical Chemical
dan Organolepic Characteristic of Beef Meatball with Aditional of Porang Flour
(Amorpophallus oncophyllus). Supervised by IRMA ISNAFIA ARIEF dan EDIT
LESA ADITIA
The purpose of this research
was find out the chemical, physical properties, and the organoleptic of
meatball with addition of different concentration of porang flour (0%, 1%, and
2%). The result showed that 1% and 2% addition of porang flour have pH value
less than control (P<0 .05="" 1.67="" 1="" 2="" 3.72="" 5.72="" 5.86="" addition="" agent="" along="" and="" as="" ash="" attributes="" average="" based="" be="" but="" can="" cannot="" carbohydrate="" chemical="" color="" concentration="" concluded="" content="" control="" dietary="" different="" effect="" elasticity.="" elasticy="" fat="" favored.="" fiber="" flavor="" flour.="" flour="" font="" for="" function="" general="" hedonic="" in="" increased="" is="" it="" less="" levels="" meaball="" meatball="" no="" of="" on="" other="" ph="" physical="" porang="" properties="" protein="" quality="" replace="" respectively="" results="" showed="" side="" significant="" springness="" stpp="" test="" texture="" than="" that="" the="" value="" water="" with="">
Key words : meatball, porang
flour, STPP
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