PENGARUH FORTIFIKASI NANOPARTIKEL KALSIUM LAKTAT KERABANG TELUR TERHADAP SIFAT KIMIA DAN FISIK BAKSO AYAM
The experiment was conducted to analysis the effect of nanoparticle eggshell calcium lactate fortification on chemical and physical properties of chicken meatballs. The materials were chicken meat, filler, spices, salt, eggshell calcium and nanoparticle calcium lactate. Fortification level of eggshe...
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| Format: | EJournal Article |
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Faculty of Animal Science, Universitas Gadjah Mada,
2016-03-15.
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| Online Access: | Get Online |
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| LEADER | 02324 am a22002653u 4500 | ||
|---|---|---|---|
| 001 | BuletinPeternakan_UGM_9821_7535 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Prayitno, Agus Hadi |e author |
| 100 | 1 | 0 | |e contributor |
| 245 | 0 | 0 | |a PENGARUH FORTIFIKASI NANOPARTIKEL KALSIUM LAKTAT KERABANG TELUR TERHADAP SIFAT KIMIA DAN FISIK BAKSO AYAM |
| 260 | |b Faculty of Animal Science, Universitas Gadjah Mada, |c 2016-03-15. | ||
| 500 | |a https://jurnal.ugm.ac.id/buletinpeternakan/article/view/9821 | ||
| 520 | |a The experiment was conducted to analysis the effect of nanoparticle eggshell calcium lactate fortification on chemical and physical properties of chicken meatballs. The materials were chicken meat, filler, spices, salt, eggshell calcium and nanoparticle calcium lactate. Fortification level of eggshell calcium and nanoparticle calcium lactate on making meatballs was 0.3% of the total meatball dough. Each treatment consisted of five replications. The data of chemical and physical properties of meatballs were analyzed statistically using variance analysis. The differences between means were tested by Duncan's new Multiple Ranges Test. The meatball fortified with eggshell calcium showed lower moisture content 67.92%, and showed higher fat content 6.92% and ash 2.56% than those of nanoparticle eggshell calcium lactate. The meatballs fortified with eggshell calcium had higher pH value 7.34 and water-holding capacity 58.53% and more firmness than those of fortified with eggshell calcium lactate. (Keywords: Chemical and physical properties, Chicken meatballs, Eggshell, Fortification, Nanoparticle calcium lactate) | ||
| 540 | |a Copyright (c) 2016 Buletin Peternakan | ||
| 540 | |a http://journal.ugm.ac.id/buletinpeternakan/pages/view/Publication%20Ethics%20and%20Malpractice%20Statement | ||
| 546 | |a eng | ||
| 655 | 7 | |a info:eu-repo/semantics/article |2 local | |
| 655 | 7 | |a info:eu-repo/semantics/publishedVersion |2 local | |
| 655 | 7 | |a Peer-reviewed Article |2 local | |
| 786 | 0 | |n Buletin Peternakan; Vol 40, No 1 (2016): BULETIN PETERNAKAN VOL. 40 (1) FEBRUARI 2016; 39-46 | |
| 786 | 0 | |n 2407-876X | |
| 786 | 0 | |n 0126-4400 | |
| 786 | 0 | |n 10.21059/buletinpeternak.v40i1 | |
| 787 | 0 | |n https://jurnal.ugm.ac.id/buletinpeternakan/article/view/9821/7535 | |
| 856 | 4 | 1 | |u https://jurnal.ugm.ac.id/buletinpeternakan/article/view/9821/7535 |z Get Online |