PENGARUH PENAMBAHAN TEPUNG UBI JALAR, NATRIUM TRIPOLIFOSFAT (Na5P3O10) DAN FIBRISOL TERHADAP MUTU FISIKO-KIMIA, DAN GIZI PROTEIN BAKSO SAPI

Ade Chandra Iwansyah, Evy Damayanthi

Abstract


Meatball “bakso” is a very popular meat product. The aim of the research was to identify the effect of
adding sweet potato flour, sodium tripolyphosphate (STPP) and fibrisol on physical-chemical, and protein
digestibility of meatball. The research was designed by Complete Random Factor of three levels binder on
two blocks of filler. The result indicated that adding binder and blocks of filler affected to protein, calories, pH
and protein digestibility of meatball (p<0,05), however for moisture, ash and fat content, carbohydrate, texture,
shear and water holding capacity was not significant (p>0,05). The best treatment of filler and binder in
meatball is adding sweet potato flour and sodium tripoliphosphate : fibrisol with protein content 18,22%, pH
6,51 and protein digestibility 96,64%.
Keywords: sweet potatoes flour, sodium tripolyphosphat (STPP), fibrisol, protein digestibility

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